Chocolate Quiz

Front 1

Summer/Compound/Confectionery Coating

Back 1

Vegetable fat subsitiuted for cocoa butter. Cheap, mass produced chocolate may contain as little as 7% cocoa solids and have replaced cocoa butter with vegetable oils.

Front 2

Ganache

Back 2

A water in fat emulsion of chocolate and cream, stabilized by milk solids, cholesterol in cream and lecithin in chocolate. Additional ingredients may include butter, corn syrup, alcohol, flavoring, eggs.

Front 3

Temper (chocolate)

Back 3

the controlled melting and cooling of couverture at specific temperatures to ensure proper formation of beta crystals, so that they are held in suspension in the chocolate. All crystal types must be completely melted, and then the couverture is cooled and stirred to coax beta crystal formation and prevent formation of other crystal types.

Front 4

Fat-Bloom (chocolate)

Back 4

(Not breaking our in fat around your hips from eating chocolate) occurs when couverture is overheated or merely melted and not tempered properly, cocoa butter comes out of suspension and "blooms grey streaks, causing the couverture to lose shine, snap and smoothness, it will taste grainy.

Front 5

3 s's of Chocolate

Back 5

Shine, Snap, Smoothness

Front 6

Sugar Bloom

Back 6

occurs under refrigeration or if couverture becomes wet-moisture comes in contact with couverture, melts sugar out of suspension, evident by circular, grayish- white marks.

Front 7

Dutch process Cocoa powder

Back 7

invented by Conrad Van Houten, alkalizes the cocoa powder. By raising the pH, cacoa powder disperses more readily in liquid, making ideal for hot cocoa.

Front 8

translate Theobroma, cacoa

Back 8

Greek for food of the gods

Front 9

what did the ancient mayans and aztec cultures use chocolate for?

Back 9

medicinally, religious ceremonies, and as money

Front 10

what is chocolate made from?

Back 10

the fermented, roasted and ground beans taken from the pods of the cacoa tree, which grow around the equatorial belt. An evergreen that blooms year round, likes heat and humidity.

Front 11

what are the three primary types of Cacoa tree?

Back 11

1) Criollo

2) Forastero

3) Trinitario

Front 12

Trinitario tree

Back 12

5ish% of worlds production, oldest small production; natural hybrid of the other 2, originated in Trinidad

Front 13

Criollo tree

Back 13

2-10% of worlds production, oldest type, low yeild & susceptible to disease, fungus and rot; therefore, expenive. Wonderful flavor profile, big finish, prominent top notes.

Front 14

Forastero Tree

Back 14

Comprises 80-90% of worlds harvest. Hardy, disease resistant, econaomical. Likely native to amazon basin. Big inital choc. Flavor. Provides a strong base, not know for a prominent finish or secondary flavor notes.

Front 15

List the 8 steps of chocolate production

Back 15

1) Harvest and fermentation

2) Drying/Curing

3) Cleaning and Roasting

4) Beans are cracked and shelled via air

5)processed by friction in a liquor mil, and liquefied

6) Chocolate liquor is mixed with cocoa butter, emulsifiers, sugar, vanilla, milk solids, as individual manufacturers' recipe requires

7) Conching

8) Tempering

Front 16

How are Cacoa trees harvested

Back 16

Cacoa trees are fragile; therefore, they are hand harvested, twice a year. Usually in may and december.

Front 17

Where on the Cacoa tree do the pods grow?

Back 17

directly on the tree trunks and on the older branches.

Front 18

how long are pods with pulp fermented and how?

Back 18

2-6 days in large piles covered with banana leaves or burlap. Microorganisms feed on sugar and ferment the beans.

Front 19

what does fermentation provide for the finished chocolate

Back 19

this stage enhances and develops flavor, reduces some bitterness, increases acidity and destroys the beans ability to germinate.

Front 20

what happens to the pulp of the cacoa fruit as the pods ferment

Back 20

during this process the pulp liquefies and drains off the beans.

Front 21

what does Drying/Curing provide for chocolate?

Back 21

prevents mold growth and spoilage, further develops flavor, darkens beans from white to brown.

Front 22

what happens to beans during the drying/curing process?

Back 22

the beans lose about 1/2 their weight and some of the acidity produced during fermentation.

Front 23

Describe the cleaning and roasting process

Back 23

beans are brushed, blown and shaken over screens to remove dirt and foreign particles. they are then roasted at between 200-400 degrees for 5 minutes to several hours, depending on the bean.

Front 24

Is water ever used for cleaning Cacoa beans

Back 24

water is NEVER used to clean beans.

Front 25

Describe the roasting process

Back 25

Beans are roasted at 200-400F for 5 minutes to several hours, depending on bean variety and desired roast; enhances flavor, reduces bitterness further through evaporation of amino acids and volatile acids, beans darken more, shells loosen for removal.

Front 26

what method is used to crack and shell beans

Back 26

air

Front 27

what are cacoa beans called after being cracked and shelled?

Back 27

nibs

Front 28

how much cacoa fat do nibs contain

Back 28

50-55%

Front 29

describe the process of turning Cacoa nibs into Cacoa powder

Back 29

cacoa nibs are ground and cacoa butter is pressed out, leaving 7-24% residual cocoa butter in the powder.

Front 30

who invented the Dutch Process for Cocoa powder

Back 30

Conrad Van Houten in 1828

Front 31

Describe the appearence of dutch process cocoa powder

Back 31

Dutched cocoa is darker with reddish hues and has a mild flavor with less chocolate intensity.

Front 32

who invented the Broma Process for cocoa powder and when

Back 32

Domingo Ghiradelli in 1865

Front 33

Describe the Broma process for producing cocoa powder

Back 33

beans are hung in a bag in a warm room unitl the cocoa butter dipped out.

Front 34

which is more acidic Dutch process or Broma process cocoa powder?

Back 34

Broma is more acidic.

Front 35

what type of cocoa powder is the most common in the US?

Back 35

Broma process

Front 36

Describe the flavor of Broma process Cocoa powder

Back 36

leaves an intense chocolate flavor with robust fruity notes.

Front 37

When subsituting non-dutched cocoa powder for baking what do you have to do to the recipe.

Back 37

Baking soda must be added to the recipe for leavening because of the acidity of the cocoa.

Front 38

Define Chocolate liquor

Back 38

refers to the liquid state of the paste while warm; there is no alcohol content. Chocolate liquor contains only the cocoa butter and cocoa solids nonfat inherent in the beans in their natural proportions.

Front 39

Soya Lecithin

Back 39

soy is a heavily genetically modified product; artisan manufacturers use alternative emulsifiers for purity.

Front 40

what is artificial emulsifier is used to make chocolate and what does it do.

Back 40

derived from caster oil called PGPR which allows for a reduction in the amount of cocoa butter while maintaining a smooth mouth feel. Less expensive to manufacture.

Front 41

who developed the technique of Conching

Back 41

Rudolph Lindt in 1879

Front 42

Describe the process of Conching

Back 42

slowly blended and kneaded by rotating blades, produces heat friction, keeps the chocolate fluid, eliminates residual moisture and the aeration mellows flavor by destroying volatile acids.

Front 43

how long are the best chocolates conched for

Back 43

up to 72 hours

Front 44

what does the process of Conching do to chocolate

Back 44

emulsifies chocolate, reducing it to fine, minute particles and surrounding each particle in a layer of cocoa butter. Gives fine chocolate its characteristic smoothness, better melting/fluidity, finer flavor.

Front 45

what is the last step in the production of chocolate

Back 45

tempering

Front 46

what can happen to chocolate if it is not properly tempered

Back 46

uncontrolled crystallization of cocoa butter typically results in crystals of varying size, some or all large enough to be clearly seen with the naked eye. This causes the surface to appear mottled and matte.

Front 47

describe the appearence of chocolate that has not been properly tempered

Back 47

the surface of the chocolate appears mottled and matte, and causes the chocolate to crumble rather than snap when broken.

Front 48

Define Cocoa Butter

Back 48

tropical fat; saturated and solid at room temperature

Front 49

what is white chocolate

Back 49

not allowed to be sold as chocolate in US, contains no liquor, just cocoa butter, milk and sugar.

Front 50

Define Couverture

Back 50

French for covering- high quality, contains no fat other than cocoa butter.

Front 51

what do the percentages on the Chocolate indicate

Back 51

combined cocoa butter and cocoa solids nonfat.

Front 52

How long should Dark Chocolate be stored for

Back 52

up to 2 years

Front 53

how long can milk chocolate be stored for

Back 53

6mts to 1 yr

Front 54

how long can white chocolate be stored for

Back 54

3-6mts

Front 55

True/False cocoa powder is a fat free product

Back 55

False

Front 56

True/False Correctly tempered chocolate may still bloom if not stored properly

Back 56

True

Front 57

True/False Tempered white/dark or milk chocolate all have the same working temp range

Back 57

false

Front 58

true/false Dutch processed cocoa is acidic so when using non dutch you would eliminate baking soda from recipe

Back 58

False

Front 59

True /False Cocoa butter is a tropical fat so therefore it is liquid at room temp

Back 59

False

Front 60

True/False chocolate that has seazed by water damage must be thrown away

Back 60

false

Front 61

true/false to unmold chocoate you should hold it over steam

Back 61

false

Front 62

true /false chocoalte that has been under heated should be poured out and used for any purpose other than tempering

Back 62

false

Front 63

What are the two enemies of chocolate

Back 63

moisture and excessive heat

Front 64

what factors can prevent chocolate from tempering

a) too hot

b) stir too little

c) liquid

d) all of the above

Back 64

d) all of the above

too hot

stir too little

liquid in the chocolate

Front 65

well tempered chocolate has what qualities

a) breaks with a snap

b) resists melting to the touch

c) hardens/ sets quickly

d) contracts when set

e) all of the above

Back 65

e) all of the above

Front 66

Chocolate liquor contains what

a) non fat solids

b) cocoa butter

c) a and B

D) non of the above

Back 66

c) a and b

Front 67

Following products can leagally be called chocolate

a) bitter sweet Couvature

b) White Couvature

c) Milk Couvature

d) a and c

Back 67

d) a and c

Front 68

what effects Chocolate Quality and Flavor

a) climatic changes

b) cacoa variety

c) harvest conditions

d) length of conching time

e) all of the above

Back 68

e) all of the above

Front 69

at what temperature do beta type V Cocoa butter crystals form rapidly

Back 69

95 degrees

Front 70

describe the qualities of well tempered chocolate

Back 70

has a clean snap

smooth texture

shiny finish

contracts when cooled

resists fingerprints when touched

Front 71

define "sharp melting point"

Back 71

a very short intermediate stage between the state of solid and liquid.

Front 72

what trait of the human body promotes a silky mouth feel of chocolate

Back 72

the melting point is just below body temperature, imparting a silky mouth feel.

Front 73

what is the minimum amount of chocolate that is recomended to be tempered at one time and why

Back 73

it is not recommended to temper less than 1 pound of chocolate; it heats and cool too quickly to maintain temper.

Front 74

is it necessary to temper chocolate for ganache and when used as an ingredient in a recipe?

Back 74

no it is only necessary for molding or covering

Front 75

Describe the seeding method of tempering (dark chocolate)

Back 75

1)heated to 110-120 degrees to melt all crystal types.

2) cool chocolate to 95-100 degrees. stirring constantly

3) add pistoles to melted chocolate

4) continue to stir until temp dips to tempering range, 89-91 degrees.

5) test for temper.

Front 76

If couverture is recieved from manufactures with no signs of temperature fluctuations must it be retempered before use

Back 76

no. if is has been free of temperature fluctuations, it may simply be gently heated to 91 degrees and used for enrobing.

Front 77

what can be done if water water gets in chocolate

Back 77

it can not be tempered, but it can be used for other recipes.

Front 78

how can you reverse seizing to use water damaged chocolate for other recipes?

Back 78

add 1 tbsp liquid to every 2 oz of chocolate.

Front 79

what compound in chocolate is toxic to animals?

Back 79

Theobromine

Front 80

what product can be given to dogs that tastes like chocolate

Back 80

carob

Front 81

what in chocolate helps with pms symptoms

Back 81

high levels of magnesium

Front 82

how does chocolate lower cholesterol

Back 82

high in stearic acid which lowers serum cholesterol, even though choc is high in saturated fat.

Front 83

what in chocolate work as a cough suppressant

Back 83

theobromine is almost 1/3 more effective than codeine at preventing presistent coughing

Front 84

can chocolate cause acne

Back 84

antioxidant present in dark chocolate are beneficial to complexion; whereas, milk has been shown to cause acne in 22% of consumers

Front 85

what other places can you find Theobromine

Back 85

leaves of the tea plant

yerba mate

kola (or cola) nut

Front 86

what are some uses of ganache

Back 86

fillings for cakes, tarts, molded chocolates and truffels; frostings, icings, glazes, base for chocolate mousse.

Front 87

Define Chocolate truffels

Back 87

a rich, elegant, two-bite, highly, treasured confection. they are considered the ultimate chocolate candy. Their center are composed of ganache.

Front 88

what is butter ganache

Back 88

Used in Europe, it is often made with liquors. Butter having less water content then cream it is more shelf stable. Butter ganache is made by combining chocolate with softened butter.