production
chocolate or not
tempering
products
Bonus Round
100
chocolate is produced from the seeds of this tree
What is the cacao or cocoa tree?
100
This chocolate contains no sugar and is more economical than couverture.
What is unsweetened chocolate?
100
this whiteish coating shows up when chocolate has been improperly tempered.
What is bloom?
100
This dough has the addition of glucose to chocolate
What is modelling chocolate
100
a common flavouring in chocolate production
What is vanilla?
200
a broken piece of the cocoa
What is a cocoa nib?
200
This type of cocoa powder has been processed with an alkali.
What is dutch cocoa?
200
another word for tempering
What is pre-crystallization?
200
This chocolate mixture, contains the addition of extra cocoa butter to thin it down.
What is spraying chocolate?
200
an emulsifier used in chocolate
What is lecithin?
300
cocoa beans are usually fermented between these
What is banana leaves
300
This is the fat pressed out of the chocolate liquor when cocoa is processed.
What is cocoa butter?
300
This form of tempering involves cooling two thirds of the chocolate on a marble slab
What is tablage?
300
this type of chocolate must contain cocoa butter as its only fat.
What is couverture?
300
a thickener derived from apples
What is pectin?
400
this stage of production grinds & mixes the cocoa powder, butter and sugars and affects texture, flavour and viscosity
What is conching?
400
This chocolate has had the cocoa butter removed and replaced with another fat.
What is coating chocolate?
400
This method of tempering uses chocolate shavings to cool down the melted chocolate
What is seeding?
400
This chocolate contains cocoa solids and milk solids
What is milk chocolate?
400
a term used to describe sugar changing colour when cooked
What is caramelization?
500
This machine separates the cocoa butter from the cocoa powder
What is a hydraulic press?
500
This chocolate contains no cocoa solids and consists of cocoa butter, milk solids, sugar and flavouring.
What is white chocolate?
500
this type of chocolate has the lowest temperature when it is in temper
What is white chocolate?
500
an emulsion of cream and chocolate
What is ganache?
500
Just a few drops of this can seize a bowl of chocolate
What is water?
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