 - 1. Which religious group founded early chocolate companies like Cadbury and Rowntree's?
A) Buddhists
B) Catholics
C) Protestants
D) Quakers
- 2. What did the founders of early chocolate companies view as part of their business ethic?
A) Eliminating all competition
B) Reducing cocoa imports
C) Maximizing global stock prices
D) The wellbeing of their workers
- 3. What was the name of the model village constructed by Cadbury near Birmingham?
A) Cocoa Haven
B) Fairville
C) Chocolate City
D) Bournville
- 4. What type of labor was often employed on plantations providing sugar for chocolate?
A) Automated labor
B) Volunteer work
C) Slavery
D) Unionized labor
- 5. When did the first International Cocoa Agreements begin trying to eliminate child labour?
A) 2006
B) 1975
C) 1988
D) 2011
- 6. Where was the Fair Trade movement initially launched in 1988?
A) Germany
B) The Netherlands
C) United Kingdom
D) Switzerland
- 7. By 2011, which commodity was second to cocoa in terms of Fair Trade sales and volume?
A) Coffee
B) Tea
C) Sugar
D) Milk
- 8. Which German supermarket began promoting its own brand of Fair Trade milk chocolate in 2006?
A) Lidl
B) Aldi
C) Tesco
D) Waitrose
- 9. In what year did Cadburys Dairy Milk start being marketed with a Fair Trade label in the UK?
A) 2009
B) 2010
C) 2006
D) 1988
- 10. When did Nestlé's Kit Kat begin being marketed with a Fair Trade label in the UK?
A) 2009
B) 2010
C) 1975
D) 2006
- 11. Who developed the original method for making milk chocolate using chocolate crumb?
A) Rudolphe Lindt
B) Milton Hershey
C) Daniel Peter
D) Henry Nestlé
- 12. What is the physical state of the initial chocolate crumb mixture before it is liquefied again?
A) A soft, dough-like slab
B) A hard, dry, brittle powder
C) A sticky, concentrated syrup
D) A smooth liquid paste
- 13. What is added to the chocolate crumb powder to liquefy it again?
A) Condensed milk
B) Cocoa liquor
C) Vegetable oil
D) Cocoa butter
- 14. Which two processes does the chocolate paste undergo after being liquefied?
A) Tempering and molding
B) Pasteurization and lipolysis
C) Refining and conching
D) Fermentation and drying
- 15. Why was chocolate crumb originally developed?
A) To create a vegan alternative
B) To speed up the cooling process
C) To address seasonal milk production fluctuations
D) To reduce the cost of sugar
- 16. Which ingredients help preserve milk fats better than full-cream milk powder?
A) Vanilla and lecithin
B) Cocoa butter and salt
C) Cocoa and sugar
D) Butyric acid and water
- 17. What chemical reaction is responsible for the 'cooked' or caramel flavor in chocolate crumb?
A) Polymerization
B) Maillard reaction
C) Oxidation reaction
D) Lipolysis
- 18. What is the status of the Hershey process for making milk chocolate?
A) It is common knowledge among pastry chefs
B) It is open source
C) It is patented by the government
D) It is a trade secret
- 19. What process is speculated to occur to the milk during the Hershey process?
A) Partial lipolysis
B) Flash freezing
C) Dehydration
D) Total homogenization
- 20. What substance is produced during the partial lipolysis of milk in the Hershey process?
A) Acetic acid
B) Lactic acid
C) Butyric acid
D) Citric acid
- 21. How do experts describe the flavor profile of Hershey's milk chocolate?
A) Sweet, creamy, and nutty
B) Salty, buttery, and rich
C) Bitter, floral, and earthy
D) Tangy, sour, and acidified
- 22. What is the final step for the milk in the Hershey process before it is used in production?
A) Pasteurization
B) Refining
C) Fermentation
D) Distillation
- 23. In what season was milk production traditionally highest according to the text?
A) Winter
B) Spring
C) Autumn
D) Summer
- 24. What flavor note is associated with the Maillard reaction in chocolate crumb?
A) Coffee
B) Smoke
C) Fruit
D) Caramel
- 25. Which of these companies is a major milk chocolate producer?
A) Ferrero
B) Debauve & Gallais
C) Jordan & Timaeus
D) Lindt & Sprüngli
- 26. In what year was the milk chocolate bar invented by Daniel Peter?
A) 1905
B) 1875
C) 1839
D) 1887
- 27. What is the primary reason milk chocolate was historically promoted as a healthy food?
A) For athletes
B) For children
C) For the elderly
D) For medicinal weight loss
- 28. What proportion of all milk chocolate is sold in the United States and Europe?
A) Two-thirds
B) One-third
C) Four-fifths
D) One-half
- 29. Which variety of cocoa bean is most suited for the manufacture of milk chocolate due to higher yields?
A) Trinitario
B) Nacional
C) Forastero
D) Criollo
- 30. What is the primary nutritional component of milk chocolate by percentage?
A) Protein
B) Water
C) Carbohydrates
D) Fat
- 31. Who developed the conche, a machine crucial for creating smoother chocolate?
A) Rodolphe Lindt
B) Henri Nestlé
C) Milton Hershey
D) Daniel Peter
- 32. How much food energy is in 100 grams of milk chocolate?
A) 400 calories
B) 565 calories
C) 650 calories
D) 300 calories
- 33. What nickname was given to the D Ration chocolate bars carried by US troops in World War II?
A) Dampfchocolade
B) Gala Bars
C) Logan Bars
D) Hershey Bars
- 34. Which country is specifically known for its mild milky chocolate flavor?
A) Belgium
B) China
C) Brazil
D) Russia
- 35. What was the minimum cocoa solids requirement decreed by the EU in 1973?
A) 35 percent
B) 50 percent
C) 10 percent
D) 25 percent
- 36. What is the minimum cocoa butter content required by Chinese legislation for locally produced milk chocolate?
A) 35 percent
B) 25 percent
C) 50 percent
D) 10 percent
- 37. Which region supplies 40 percent of the total global cocoa market?
A) Southeast Asia
B) India
C) South America
D) Ivory Coast
- 38. What is the primary factor responsible for the unique flavor of different chocolate brands?
A) The packaging method
B) The raw ingredients
C) The manufacturing process
D) The geographic location of consumption
- 39. What is the typical minimum cacao content for milk chocolate in the US?
A) 25 percent
B) 10 percent
C) 3.5 percent
D) 35 percent
- 40. Why is milk often added in powdered form to liquid chocolate?
A) It creates a smoother texture
B) Excess water damages flowing properties
C) It increases the shelf life
D) It is cheaper to transport
- 41. What is the minimum milkfat percentage required for milk chocolate in most of Europe?
A) 35 percent
B) 10 percent
C) 3.5 percent
D) 25 percent
- 42. Which process is used to liquefy the cocoa beans?
A) Conche
B) Spray drying
C) Impact mill
D) Roll refiner
- 43. Which country's milk chocolate is known for having a slightly cooked or baked taste?
A) Belgian
B) British
C) Swiss
D) American
- 44. Which country's milk chocolate is noted for having a more acidic taste?
A) British
B) Swiss
C) Belgian
D) American
- 45. Why do multinational chocolate producers adapt their products to local styles?
A) Because local regulations mandate specific recipes
B) To reduce shipping costs
C) To increase the cocoa content
D) Because products with unfamiliar flavors generally sell poorly
- 46. Which company launched the praline-filled Branche bar in 1904?
A) Tobler
B) Cailler
C) Fry
D) Curtiss
- 47. Which bar introduced in 1912 contained caramel, marshmallow and peanuts?
A) Toblerone
B) Goo Goo Cluster
C) Baby Ruth
D) Clark Bar
- 48. What was the name of the bar introduced in 1917 and called the first combination bar?
A) Baby Ruth
B) Clark Bar
C) Kit Kat
D) Mars Bar
- 49. Which bar became the most popular in the US by 1925?
A) Baby Ruth
B) Toblerone
C) Clark Bar
D) Goo Goo Cluster
- 50. In what year was the Kit Kat bar introduced by Rowntree's?
A) 1920
B) 1935
C) 1917
D) 1932
- 51. How many Kit Kat bars were being consumed per second by 2014?
A) 1935
B) 650
C) 140
D) 1904
- 52. What was the total value of the confectionery market sales for combination bars in 2018?
A) Over $19 billion
B) Over $650 million
C) Over $200 billion
D) Over $140 billion
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