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