The Chocolate Touch

What is the primary chemical component of chocolate that affects the brain's pleasure centers?

• Caffeine

• Theobromine

• Serotonin

• Dopamine

Which process is used to separate cocoa solids from cocoa butter in chocolate production?

• Filtration

• Distillation

• Centrifugation

• Fermentation

What is the melting point range of cocoa butter, a key ingredient in chocolate?

• 20-25°C

• 30-35°C

• 40-45°C

• 50-55°C

Tags

NGSS.MS-PS1-4

Which vitamin is found in small amounts in chocolate and is known for its antioxidant properties?

• Vitamin A

• Vitamin C

• Vitamin D

• Vitamin E

What is the scientific name of the cacao tree, from which chocolate is derived?

• Theobroma cacao

• Coffea arabica

• Camellia sinensis

• Vitis vinifera

Which type of bond is primarily responsible for the crystalline structure of chocolate?

• Ionic bond

• Covalent bond

• Hydrogen bond

• Van der Waals forces

Tags

NGSS.MS-PS1-1

What is the role of lecithin in chocolate production?

• Sweetener

• Emulsifier

• Preservative

• Flavor enhancer

Which of the following is a common method to temper chocolate, ensuring it has a smooth texture and glossy finish?

• Cooling rapidly

• Heating to a high temperature

• Seeding with solid chocolate

• Adding water

Tags

NGSS.MS-PS1-4

NGSS.MS-PS3-4

What is the approximate pH level of chocolate?

• 3-4

• 5-6

• 7-8

• 9-10

Which mineral found in chocolate is essential for bone health?

• Iron

• Calcium

• Magnesium

• Zinc