A) More than 50%
B) Up to 30%
C) Less than 10%
D) Exactly 25%

A) They are designed to hold their shape when heated
B) They are too expensive
C) They are only available in white chocolate
D) They contain no cocoa butter

A) To prevent surface moisture from stopping the chocolate from sticking
B) Because cold fruit causes the chocolate to melt
C) To speed up the tempering process
D) To improve the flavor profile

A) Because their high water content means they do not keep well
B) Because the chocolate shell cracks easily
C) Because the sugar content is too low
D) Because the fruit naturally produces gas

A) To change the color of the chocolate
B) To achieve a smooth dipping consistency and a crisply cracking shell
C) To add sweetness to the fruit
D) To preserve the fruit for longer periods

A) Nestlé
B) Marich Confectionery
C) Cella's
D) J.S. Fry & Sons

A) Daniel Peter
B) Bartolomé de las Casas
C) Coenraad van Houten
D) Henri Nestlé

A) January 3rd
B) December 16th
C) October 14th
D) February 14th

A) Daniel Peter
B) Coenraad van Houten
C) Henri Nestlé
D) Lorraine Lorusso

A) A cherry heart, liqueur, and bittersweet chocolate
B) A strawberry heart, syrup, and white chocolate
C) Dried apricot, honey, and milk chocolate
D) Raisin, caramel, and dark chocolate

A) Vietnam
B) Germany
C) England
D) France

A) Early 1700s
B) Late 1500s
C) Late 1400s
D) Mid 1800s

A) Tempered shells
B) Confectioner's coatings
C) Fruit glazes
D) Fruit cordials

A) Vegetable oil
B) Water
C) A stable crystal formation
D) Extra sugar

A) 1927
B) 1948
C) 1930
D) 1864