A) Cacao beans B) Sugar cane C) Coffee beans D) Vanilla beans
A) Chocolate extract B) Chocolate syrup C) Chocolate liquor D) Cocoa butter
A) Bean processing B) Packaging color C) Conching time D) Cacao origin
A) Chocolate with one ingredient B) Beans from one specific region C) Chocolate with a single serving D) Chocolate made by one person
A) Tempering the chocolate B) Roasting the cacao beans C) Fermenting the cacao beans D) Mixing and refining the chocolate
A) White coating due to fat or sugar separation B) A sign of mold C) Crystallized cocoa butter D) A sign of exceptional quality
A) 65-70°F (18-21°C) B) 32-40°F (0-4°C) C) 80-90°F (27-32°C) D) Below 0°F (-18°C)
A) Fruity, floral, and delicate B) Bold, robust, and earthy C) Spicy, smoky, and intense D) Nutty, vanilla, and sweet
A) Typically 0% B) Typically 70-99% C) Typically 10-50% D) Typically 50-70%
A) Proper tempering B) High sugar content C) Poor quality D) High fat content
A) Forastero B) Nacional C) Criollo D) Trinitario
A) To increase sweetness B) To add flavor C) To remove bitterness D) To stabilize the cocoa butter crystals
A) Sweet, milky, and nutty B) Strong, bitter, and earthy C) Spicy, smoky, and robust D) Floral, fruity, and complex
A) Sweetener B) Emulsifier C) Preservative D) Thickener
A) Natural cocoa is darker in color B) Natural cocoa is less flavorful C) Dutch-processed is less acidic D) Dutch-processed is more acidic
A) Bean-to-bar chocolate B) Flavor infusions C) Mass-produced chocolate D) Artificial flavors
A) Fruity and floral B) Nutty and vanilla C) Earthy and robust D) Bitter and intense
A) Below 40% B) 50-60% C) 60-70% D) 70% or higher
A) The sugar content of the chocolate B) The brand of chocolate C) Environmental factors affecting cacao flavor D) The shape of the chocolate bar
A) Vanilla extract B) Vegetable oil C) Lecithin D) Cocoa butter
A) Soda B) Red wine C) White wine D) Beer
A) Mexico B) Ivory Coast C) Ghana D) Trinidad
A) Proper tempering B) High sugar content C) High cocoa butter content D) Improper conching
A) Below 50% B) 70-80% C) 60-70% D) Above 80%
A) Develop flavor precursors B) Add color C) Remove bitterness completely D) Increase sugar content
A) Nutty flavor B) Earthy flavor C) Fruity flavor D) Moldy flavor
A) Thermometer only B) Scraper or dipping fork C) Hydrometer D) Barometer
A) Bright packaging B) Intense flavor C) Low price D) Fair labor practices
A) Earthy and robust B) Nutty and vanilla C) Smoky and spicy D) Fruity and acidic
A) Sugar content B) Vanilla content C) Lecithin content D) Cocoa butter content |