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