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WorksheetsGanache, Chocolate, and Temper
Total questions: 25
Worksheet time: 12mins
The function of roasting in chocolate production is to
Remove volatile acids
Create flavor precursors
Develop chocolate flavor
Remove water
The purpose of fermentation in chocolate manufacturing is
To create flavor
to acidify the beans
to create flavor precursors
to make the cacao darker in color
Dutch Processing is
acidifying the cacao
alkalizing the cacao
removing the shell
vital for flavor development
Which is a symptom of separated ganache?
Low viscosity
Grainy appearance
uneven sheeting off of paddle
All of the above
The chocolate for a piped ganache should be
unmelted, untempered
unmelted tempered
melted tempered
melted untempered
The liquids for a piped ganache should be
just off a boil
105 F
room temperature
94 F
A slabbed ganache is ready to cut in about one hour
True
False
The chocolate for a slabbed ganache should be
unmelted untempered
unmelted tempered
melted untempered
melted tempered
In a fat-in-water emulsion, too much fat is the same thing as too little water
True
False
Ganache can separate from which two of the following?
Too much water
Too much fat
Overheating
Stirring when cool
Not enough tabling
A method to restore a separated emulsion is to
Add more of the continuous phase.
Add more of the dispersed phase.
Pour it into the garbage, and cover it with parchment paper.
Cool it to 80 F. and stir vigorously.
Table it vigorously.
What are the 3 objectives of using the ganache formulation guidelines?
Handling
Shine
Emulsification
Shelf life
Temper
If the ingredients for a slabbed ganache are too warm, the ganache will
separate
melt
come out of temper
be too thin
If the ingredients for a slabbed ganache are too cool, the ganache will
separate
Come out of temper
sieze
Not spread properly
When filling hollow shell truffles, which two conditions should the ganache meet?
Tempered and fluid
Fluid and 85 F. or lower
Warm and tempered
90 F. or warmer, and emulsified
Unstable cocoa butter crystals are formed by
warm temperatures
insufficient tabling
overseeding
cold temperatures
What two substances are removed during conching of chocolate?
the shell
Volatile acids
water
cocoa butter
excess oil
The first step to take to restore a separated ganache is
Warm to 90 F. and stir vigorously
Pour in garbage and cover with parchment
Add a small amount of liquid
Table vigorously
Add a small amount of fat
If warming and stirring separated ganache doesn't restore the emulsion, then it has separated due to
Too much liquid
Not enough sugar
Stirring while cool
Too much fat
What are the two reasons to pre-coat centers
To create a thicker shell
To prolong the shelf life
To make them easier to handle
To create a smoother finish
To add more chocolate
True or false: "nucleation sites" is another term for seed crystals.
True
False
Which of the following is not a factor favoring crystallization?
seeds
cold temperatures
agitation
pure solute
Moisture migration
True or false: Sugar melts when exposed to water.
True
False
The streaks on this chocolate are a result of
incorrect crystal form
moisture migration
overseeding
too cold a temperature
underseeding
What is the proper order for the 3 chocolate tempering observations?
Viscosity, temperature, temper test
Temper test, temperature, viscosity
Temper test, viscosity, temperature
Temperature, temper test, viscosity
Temperature, viscosity, temperature
