A) Less than 10% B) Up to 30% C) Exactly 25% D) More than 50%
A) They are designed to hold their shape when heated B) They contain no cocoa butter C) They are too expensive D) They are only available in white chocolate
A) To prevent surface moisture from stopping the chocolate from sticking B) To improve the flavor profile C) To speed up the tempering process D) Because cold fruit causes the chocolate to melt
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 add sweetness to the fruit C) To preserve the fruit for longer periods D) To achieve a smooth dipping consistency and a crisply cracking shell
A) Marich Confectionery B) Cella's C) Nestlé D) J.S. Fry & Sons
A) Bartolomé de las Casas B) Coenraad van Houten C) Daniel Peter D) Henri Nestlé
A) February 14th B) December 16th C) October 14th D) January 3rd
A) Lorraine Lorusso B) Coenraad van Houten C) Henri Nestlé D) Daniel Peter
A) A strawberry heart, syrup, and white chocolate B) Raisin, caramel, and dark chocolate C) A cherry heart, liqueur, and bittersweet chocolate D) Dried apricot, honey, and milk chocolate
A) Vietnam B) Germany C) England D) France
A) Early 1700s B) Late 1500s C) Mid 1800s D) Late 1400s
A) Tempered shells B) Confectioner's coatings C) Fruit cordials D) Fruit glazes
A) Vegetable oil B) A stable crystal formation C) Extra sugar D) Water
A) 1864 B) 1930 C) 1927 D) 1948 |