Chocolate

Question 1

4 Processing steps of cocoa beans

Answer 1

Fermentation

cocoa liquor

Coaching

Tempering

Question 2

Composition of cocoa liquor

Answer 2

54% cacao butter,
•12% protein,
•11% fiber,
•6% starch, 6% phenolics, 1% sugars

Question 3

Unsweetened chocolate

Answer 3

pure hardened chocolate liquor
–47% cocoa solids, no sugar, not tasty!
–Sometimes called baking chocolate

Question 4

Milk chocolate

Answer 4

contains sugar, vanilla, milk solids, maybe other flavorings

–Not the best choice for baking (burns more easily)

Question 5

Semi sweet no bitter sweet

Answer 5

at least 35% chocolate liquor, plus sugar, additional cocoa butter, flavorings
–Both are good for eating and cooking
–Bittersweet- less sugar, more cocoa solids, “dark” chocolate

Question 6

Two rules of melting chocolate

Answer 6

1. Don’t exceed 120°F

2. Don’t allow water drops to touch chocolate

Question 7

2 melting methods

Answer 7

Double boiler

Microwave

Question 8

Natural cocoa powder form characteristics

Answer 8

Natural

–Acidic, slightly bitter or fruity

Question 9

Dark Dutch process

Answer 9

Treated to make it more alkaline, mellow chocolate flavor, slight nutty flavor, neutral pH, more soluble than natural, rich reddish-brown color

Question 10

What is the cacao tree

Answer 10

Theobroma cacao