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Understanding Common Chocolate Terms



Chocolate that contains at least 30% cocoa butter, which facilitates dipping. The more cocoa butter, the lower the viscosity; non-couverture chocolate is too thick when tempered to achieve the ideal nice thin shell on a dipped confection.

Chocolate Makers vs Chocolatiers

The difference between these two terms is the level of involvement in the chocolate process. Chocolate makers turns cocoa beans into chocolate. They buy the cocoa beans, roast and grind them into chocolate. Chocolatiers then buy the couverture (the final product from the chocolate makers process) and utilize it for their truffles, bites, bars, and other creations.

Artisan Chocolate

Artisan chocolate is hard to define, because there really isn’t a definition for it. Artisan can be loosely defined by no mass production, no assembly line, handcraft/handmade, never large quantities produced, supervision of a chocolate maker/artisan that ensures quality and innovation.

Single Origin

Single origin means that the cocoa beans used to create the chocolate is from one single source or origin. This usually means a single country, however, it can be mean a single estate or plantation.

Cocoa vs Cacao

Raw cacao powder is made by cold-pressing unroasted cocoa beans. The process keeps the living enzymes in the cocoa and removes the fat. Cocoa looks the same but it’s not. Cocoa powder is raw cacao that’s been roasted at high temperatures. Roasting changes the molecular structure of the cocoa bean, reducing the enzyme content and lowering the overall nutritional value.

Theobroma cacao tree varierties

There are three varieties. Criollo, forastero, trinitario.


There are 2 different kinds of bloom that can form on the surface of chocolate. Both are temperature-related and both make the chocolate look suspect and unappetizing. With fat-bloom or cocoa butter bloom, the chocolate loses its gloss. This is when a grayish-white or tan film forms on the surface. While bloom diminishes the appearance of the chocolate, it does not alter the taste and is not harmful.

Sugar bloom is caused by condensation, due to excessive moisture. The moisture combines with the sugar in the chocolate to create a syrup. Large sugar crystals remain on the surface of the chocolate when the moisture evaporates.

Sugar Free Chocolate Truffle Cake

What’s better than a sugar free chocolate truffle? Putting that truffle into a cake! We guarantee, people will think you spent hours in the kitchen making this sugar free chocolate truffle cake, but in reality, it’s so simple.Ingredients:Unsweetened baking cocoa6 ounces baking chocolate (dark for sugar free, milk for no sugar added)½ cup plus 2 tablespoons [...]

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The Best No Sugar Added Chocolate in the World

If you have diabetes or another medical condition with dietary restrictions you know the struggle is real when it comes to finding a chocolate treat. For people like Jim who is pre-diabetic but also loves chocolate, it’s often frustrating while shopping at the grocery store and having to look the other way while walking past [...]

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Benefits of Dark Chocolate

Have you ever felt like eating dark chocolate had to be more beneficial to you than just soothing your cravings in times of stress? You were right, it is! Dark chocolate lovers can finally indulge in delicious dark chocolate for health reasons! According to scientific research from around the world there are many physical benefits [...]

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Diabetic Candy By Amber Lyn Chocolates

Diabetics know that the limited selection of diabetic candy on the market isn’t always as appetizing as one would hope… Luckily, at Amber Lyn we’ve spent almost 20 years perfecting the art of becoming the premier choice of diabetic candy brands!Our commitment to making great candy isn’t just about flavor; it’s also about your health. [...]

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Antioxidants and the 7 Things You Should Know About Them

Oxygen is our life force, keeping our bodies running. But nothing in life is ever free, is it? In return for giving us the power to run, jump and play, oxygen produces by-products called free radicals, which damage and wreak havoc on our cells. These nuisances cause many illnesses, but our bodies aren’t powerless against [...]

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Sugar Free Gourmet Chocolate from Amber Lyn Chocolates

Do you remember the first time you had chocolate? Probably not. Chocolate is something that has become a part of nearly everyone’s childhood.While you might not have memories of your first chocolate experience, you probably can conjure up some nostalgic memories of chocolate. Making hot cocoa with your family during the winter, opening golden wrapped [...]

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A Sugar Free Candy Store Near Me? Yup!

Are you looking for a sugar free candy store near you? If you’re located near Sandy, Utah then you’re in luck. Our retail store is located at 9075 South Sandy Parkway. However, if you’re not near Sandy or possibly passing through Utah, where are you going to find a sugar free candy store near you?Well, you’re [...]

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What Are Our Dark Chocolate Ingredients?

We often get asked what ingredients our dark chocolate contains. But before we get to that, what’s the difference between dark chocolate and milk chocolate? Well, it’s all in the ingredients.Naturally, milk chocolate contains milk, where dark chocolate generally does not contain any dairy. While cocoa butter sounds like it’s a dairy ingredient, it is actually made [...]

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Diabetic Candy - Type 2 Diabetes Candy

For those with type 2 diabetes candy might come with a love/hate relationship. Even if you prefer savory foods to sweet, everyone has a sweet tooth every once in a while. And what happens to someone with type 2 diabetes when they get a craving for candy?Type 2 diabetes is the most common form of diabetes and [...]

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