Podcast
Questions and Answers
What is the primary purpose of tempering in chocolate manufacturing?
What is the primary purpose of tempering in chocolate manufacturing?
- To enhance the aroma of chocolate
- To increase the cocoa content
- To achieve the desired texture and appearance (correct)
- To speed up the cooling process
What type of method is used to measure fat content in chocolate?
What type of method is used to measure fat content in chocolate?
- GC-Olfactometry
- Soxhlet (correct)
- Differential scanning calorimetry (DSC)
- Chromatography
What is the main purpose of sorting beans during the cocoa bean processing steps?
What is the main purpose of sorting beans during the cocoa bean processing steps?
- Viscosity
- Aroma
- Taste
- Size (correct)
Which of the following ingredients is NOT commonly found in dark chocolate?
Which of the following ingredients is NOT commonly found in dark chocolate?
How does cocoa butter contribute to the consistency of chocolate?
How does cocoa butter contribute to the consistency of chocolate?
What is the correct order of steps to process chocolate?
What is the correct order of steps to process chocolate?
Why is refining considered crucial in the chocolate making process?
Why is refining considered crucial in the chocolate making process?
What is the purpose of conching chocolate?
What is the purpose of conching chocolate?
Which region currently produces a significant portion of the world's cocoa beans?
Which region currently produces a significant portion of the world's cocoa beans?
How would you define the refining step of chocolate processing?
How would you define the refining step of chocolate processing?
Which of the following ingredients is least likely used in chocolate manufacturing?
Which of the following ingredients is least likely used in chocolate manufacturing?
What type of exposure causes a sugar bloom?
What type of exposure causes a sugar bloom?
What is the correct sequence of cocoa bean processing steps?
What is the correct sequence of cocoa bean processing steps?
Which of the following countries does not typically produce cacao beans?
Which of the following countries does not typically produce cacao beans?
How does viscosity affect a chocolate shell?
How does viscosity affect a chocolate shell?
What is the origin of chocolate?
What is the origin of chocolate?
What process leads to the 'snap' texture and long-term preservation of chocolate?
What process leads to the 'snap' texture and long-term preservation of chocolate?
In the tempering stage of chocolate processing, what characterizes well-tempered chocolate?
In the tempering stage of chocolate processing, what characterizes well-tempered chocolate?
What is the purpose of aluminum foil in chocolate packaging?
What is the purpose of aluminum foil in chocolate packaging?
What compound present in chocolate makes it dangerous for dogs?
What compound present in chocolate makes it dangerous for dogs?
When you press chocolate liquor, what do you get?
When you press chocolate liquor, what do you get?
What are examples of typical centers for chocolate panning?
What are examples of typical centers for chocolate panning?
Mucilaginous pulp of beans undergoes which type of fermentation?
Mucilaginous pulp of beans undergoes which type of fermentation?
Particle size affects the _________________ and _________________.
Particle size affects the _________________ and _________________.
What is the main purpose of alkalization (dutching) in cocoa processing?
What is the main purpose of alkalization (dutching) in cocoa processing?
What defines a sugar bloom in chocolate?
What defines a sugar bloom in chocolate?
After drying, what percentage of the moisture content is typically found in cocoa beans?
After drying, what percentage of the moisture content is typically found in cocoa beans?
Which type of chocolate has the highest minimum percentage of chocolate liquor?
Which type of chocolate has the highest minimum percentage of chocolate liquor?
What do lactic acid bacteria ferment carbohydrates to produce?
What do lactic acid bacteria ferment carbohydrates to produce?
How does milk chocolate differ from dark chocolate?
How does milk chocolate differ from dark chocolate?
