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