Here is a list of glossaries that address the tools, techniques, and French terms found in Belgian chocolate.
One of the most extensive chocolate glossaries available on the Internet by the specialty foods magazine “The Nibble.”
Hotel Chocolat: Cocoa Grower & Chocolatier
The benefit of this brief glossary is its inclusion of phonetic pronunciations of all terms.
Guittard Chocolate Company Chocolate Glossary
A simple glossary that focuses on key terms. I like it’s minimalist approach to defining % cocao: “Percentage in a chocolate derived from the cocoa bean inclusive of added cocoa butter. The ‘% cacao’ excludes sugar, vanilla beans, soya lecithin as well as any other flavors or additives, natural or artificial.”