Quiz Forever
Chocolate Tasting #2
1. Which component in chocolate contributes to its 'melt in your mouth' quality?
Cocoa butter
Cane sugar
Milk solids
Soy lecithin
2. Which characteristic can help differentiate high quality dark chocolate from low quality?
A glossy, shiny surface
A sharp snap when broken
A sweet, sugary taste
A soft, easy break
3. The process of conching chocolate involves...
Adding sugar and flavorings to the chocolate
Melting the chocolate to a specific temperature
Grinding the chocolate to produce a smoother texture
Aging the chocolate for several years
4. A deeper aroma profile in chocolate can be achieved by what process?
Drying
Roasting
Fermentation
Conching
5. What is the minimum percentage of cocoa solids required for a chocolate to be labelled ‘dark’ in the European Union?
45%
25%
35%
50%
6. Where does the majority (around 70%) of the world's cocoa beans come from?
Central America
Southeast Asia
South America
West Africa
7. Single origin chocolate bars are made from cocoa beans grown...
Using one specific type of cocoa bean
By one specific farmer or company
In one specific region or plantation
In one specific country
8. Which type of acid can be found in high quantities in unfermented or poorly fermented cocoa beans?
Citric acid
Hydrochloric acid
Lactic acid
Acetic acid
9. Which term is used to describe the fruity, tangy, or tart characteristic of some fine chocolates?
Sourness
Acidity
Bitterness
Sweetness
10. What is the function of lecithin in chocolate production?
A fermentation agent
An antioxidant
An emulsifier
A sweetening agent
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