Basics of Quality Chocolate

1. When choosing quality dark chocolate, if the first ingredient is________, you are on the right track.

• a)  cocoa powder.
• b)  cocoa mass.
• c)  either cocoa powder or cocoa mass.

2. Finely-ground nibs are the equivalent to:

• a)  cocoa powder.
• b)  cocoa butter.
• c)  chocolate liquor.
• d)  semi-sweet chocolate.

3. The melting point of cocoa butter is:

• a)  just above body temperature.
• b)  the same as body temperature.
• c)  just below body temperature.

4. During chocolate making, generally the more _________ that is added to the mass, the more expensive the chocolate will be.

• a)  cocoa powder
• b)  cocoa butter
• c)  sugar
• d)  pure vanilla

5. Chocolate liquor, once squeezed by hydraulic presses and filtered, separates into:

• a)  cocoa mass and nibs.
• b)  cocoa butter and cocoa liquor.
• c)  cocoa powder and cocoa butter.
• d)  cocoa powder and cocoa mass.

6. Cocoa butter is a dairy product.

• a)  True
• b)  False

7. The higher the amount of cocoa mass added to chocolate, the darker and less sweet it will be.

• a)  True
• b)  False

8. Couverture chocolate contains the minimum requirement of:

• a)  cocoa butter.
• b)  milk powder.
• c)  sugar.
• d)  pure vanilla.

9. White chocolate is not technically “chocolate” as it doesn’t contain any:

• a)  cocoa butter.
• b)  cocoa mass.
• c)  milk solids.

10. The higher the percentage of cocoa solids on a package will indicate higher quality.

• a)  True
• b)  False

11. 100% pure cocoa mass is also known as baking chocolate.

• a)  True
• b)  False

12. Mass-produced, inexpensive chocolate is often made from low-grade cocoa beans and/or poor-quality cocoa powder.

• a)  True
• b)  False

13. Cocoa mass is the equivalent to cocoa liquor.

• a)  True
• b)  False

14. Quality dark chocolate will contain full-fat milk solids.

• a)  True
• b)  False

15. When purchasing chocolate that is labeled 70%, this number will generally infer that the product contains:

• a)  70% sugar and about 30% cocoa mass.
• b)  70% cocoa mass and about 30% sugar.

16. Chocolate that displays a radiant sheen is often a result of good tempering procedures.

• a)  True
• b)  False

17. Hydrogenated vegetable shortening and coconut oil are often substituted for cocoa butter:

• a)  because they taste the same.
• b)  to reduce manufacturing costs.
• c)  because they produce the same texture.

18. Quality white chocolate should be _______ in color.

• a)  deep pale-yellow
• b)  pure white.

19. Cocoa powder does not contain any cocoa butter.

• a)  True
• b)  False

20. The darker the color of Dutched cocoa powder, the __________ in flavor it will be.

• a)  stronger
• b)  milder

21. Which dark chocolate will likely be of better quality?

• a) 
  
• b) 
  

22. Fermenting harvested cocoa beans is one of the most important steps in the manufacturing process to develop the flavor of the chocolate.

• a)  True
• b)  False