Chocolate Tasting #2

1. Which component in chocolate contributes to its 'melt in your mouth' quality?
2. Which characteristic can help differentiate high quality dark chocolate from low quality?
3. The process of conching chocolate involves...
4. A deeper aroma profile in chocolate can be achieved by what process?
5. What is the minimum percentage of cocoa solids required for a chocolate to be labelled ‘dark’ in the European Union?
6. Where does the majority (around 70%) of the world's cocoa beans come from?
7. Single origin chocolate bars are made from cocoa beans grown...
8. Which type of acid can be found in high quantities in unfermented or poorly fermented cocoa beans?
9. Which term is used to describe the fruity, tangy, or tart characteristic of some fine chocolates?
10. What is the function of lecithin in chocolate production?
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