All About Chocolate

How are cocoa beans harvested and processed?

• Cocoa beans are harvested by cutting pods, fermenting the beans, drying, roasting, and grinding them.

• Cocoa beans are harvested by digging them out of the soil and freezing them.

• Cocoa beans are collected from the ground and immediately packaged.

• Cocoa beans are harvested by shaking trees and then boiling them.

What is the primary purpose of tempering chocolate?

• To add flavour

• To add colour

• To achieve a shiny finish and snap

• To increase melting point

Describe the difference between dark, milk, and white chocolate.

• Dark chocolate is rich in cocoa solids, milk chocolate contains milk solids, and white chocolate has no cocoa solids.

• Milk chocolate is the healthiest option with no added sugars.

• White chocolate is made from dark chocolate and has a creamy texture.

• Dark chocolate is made with sugar and no cocoa solids.

What is tempering and why is it important in chocolate making?

• Tempering is a method of adding sugar to chocolate for sweetness.

• Tempering is important in chocolate making because it ensures the chocolate has a good snap, a shiny appearance, and prevents it from blooming.

• Tempering is used to make chocolate softer and creamier.

• Tempering is the process of melting chocolate without any temperature control.

What causes fat bloom in chocolate?

• Exposure to moisture during storage.

• Excess sugar crystallization on the surface.

• Fat bloom in chocolate is caused by cocoa butter crystallizing on the surface due to temperature changes.

• Improper tempering of the chocolate.

What is the main ingredients in white chocolate?

• cocoa solids

• cocoa butter

• cocoa powder

Which of these components is found in dark chocolate but not in white chocolate?

• cocoa butter

• milk solids

• cocoa solids

• sugar

What is the difference between couverture chocolate and compound chocolate?

• Regular chocolate is made only from milk, while couverture chocolate is not.

• Couverture chocolate has a higher cocoa butter content and while compound chocolate has no cocoa butter

• Couverture chocolate is sweeter than regular chocolate.

• Couverture chocolate is used exclusively for baking, while regular chocolate is for eating.

Which type of chocolate is most commonly used in candy coatings because it doesn't require tempering?

• Dark chocolate

• compound chocolate

• couveture chocolate

• white chocolate

What is the cocoa solid percentage for white chocolate?

• 100% - 70%

• 28% - 32%

• 54.5%

• 33.5%