Chapter 21- Chocolate

Which of the following does NOT contain cacao mass/chocolate solids?

• Bittersweet chocolate

• Milk chocolate

• Gianduja

• White chocolate

Which is the correct way of storing chocolate decorations made in bulk and to be used within a few weeks?

• Packaged in a freezer.

• Packaged in a refrigerator.

• Packaged in a place with temperatures near 70°F (21°C) and low humidity.

• Packaged in a place with temperatures near 80°F (27°C) and low humidity.

Unless required for preparing mousses, chocolate used specially for candies or chocolate decorations should not be heated above which temperature?

• 120°F (49°C)

• 140°F (60°C)

• 90°F (32°C)

• 100°F (38°C)

For which product or preparation is it necessary to temper chocolate?

• Preparing brownies

• Preparing molded chocolates

• Preparing chocolate mousses

• Preparing chocolate cremeux

Which of the following does NOT contain cacao butter and does NOT need to be tempered?

• White chocolate

• Milk chocolate

• Dark couverture

• Compound chocolate

The ideal kitchen temperature when working with tempered chocolate is between:

• 68°F and 72°F (19-22°C).

• 56°F and 60°F (13-15°C).

• 86°F and 90°F (30-32°C).

• 60°F and 65°F (13-18°C).

Which of the following is NOT used in the preparation of dark modeling chocolate?

• Melted chocolate

• All of the above ingredients are used.

• Sugar syrup

• Cocoa powder

To remove chocolate candies from their molds:

• chill the filled chocolate molds overnight in the refrigerator until the chocolate sets.

• chill the filled chocolate molds in the refrigerator just until the chocolate sets and contracts from the molds.

• chill the filled chocolate molds in the refrigerator overnight, and then dip the bottom of the molds in hot water to loosen the candies.

• All of the above.

Fat bloom occurs when:

• there is not enough cocoa butter in the chocolate.

• chocolate is not refrigerated.

• chocolate is stored above 70°F (21°C) for an extended period of time.

• moisture collects on the surface of the chocolate.