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Roasting cocoa beans can last from 30 minutes to two hours at temperatures of 300 degrees Fahrenheit and higher.
Roasting cocoa beans can last from 30 minutes to two hours at temperatures of 300 degrees Fahrenheit and higher.
False
Proper roasting is considered one of the less important steps in the chocolate manufacturing process.
Proper roasting is considered one of the less important steps in the chocolate manufacturing process.
False
Cocoa butter accounts for about 53% of the weight of most chocolate bars.
Cocoa butter accounts for about 53% of the weight of most chocolate bars.
True
Liquid chocolate solidifies into bitter chocolate when poured into molds and allowed to cool.
Liquid chocolate solidifies into bitter chocolate when poured into molds and allowed to cool.
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Cocoa powder is derived from chocolate liquor by removing 60% of cocoa butter through hydraulic presses.
Cocoa powder is derived from chocolate liquor by removing 60% of cocoa butter through hydraulic presses.
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