WorksheetsAll About Chocolate
Total questions: 13
Worksheet time: 7mins
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%
Describe the process of making chocolate from bean to bar.
The process of making chocolate from bean to bar includes harvesting, fermenting, drying, roasting, cracking, grinding, and molding.
Blending chocolate with fruit flavors
Mixing cocoa powder with water
Melting chocolate and adding sugar
Which of the following processes involves heating and cooling chocolate at certain temperature to stabilise the cocoa butter in chocolate?
conching
roasting
refining
tempering
Which of these is NOT a common characteristics of dark chocolate?
High cocoa content
Contains milk solids
bitter taste
Rich in antioxidants
