Here is a list of glossaries that address the tools, techniques, and French terms found in Belgian chocolate.

The Nibble
http://www.thenibble.com/reviews/main/chocolate/glossary.asp
One of the most extensive chocolate glossaries available on the Internet by the specialty foods magazine “The Nibble.”

Hotel Chocolat: Cocoa Grower & Chocolatier
http://www.hotelchocolat.co.uk/Chocolat-Glossary-ACHOCOLATE_GLOSSARY/
The benefit of this brief glossary is its inclusion of phonetic pronunciations of all terms.

Guittard Chocolate Company Chocolate Glossary
http://dontmesswithourchocolate.guittard.com/glossary.asp
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.”