On Baking: Ch. 20 A: Chocolate and Sugar Work

Which of the following can be made with untempered chocolate?

a. ganache

b. chocolate butterflies

c. chocolate dipped truffles

d. molded chocolates

a

Imitation chocolate is made by substituting vegetable oil for the ________.

a. chocolate mass

b. chocolate powder

c. chocolate liquor

d. milk solids

e. cocoa butter

e

The ideal room temperature when working with tempered chocolate is between:

a. 56-60 deg F

b. 68-72 deg F

c. 80-84 deg F

d. 86-90 deg F

e. 113-120 deg F

b

Blooming can occur when:

a. moisture collects on the surface of the chocolate

b. chocolate is not stored at proper temperatures

c. chocolate was not tempered properly

d. the flowers come out at springtime

e. all of the above

a

True/False

Stirring air into chocolate while melting it to mold or dip confections increases its creaminess.

false

True/False

Semisweet chocolate is sweeter than bittersweet chocolate.

true

True/False

Chocolate should be evaluated based on its flavor, appearance, smell, break and texture.

true

Chocolate and hazelnuts is called _____________.

gianjuda

Chocolate liquor with cocoa butter, sugar and flavorings added is called ______________.

semisweet chocolate

Chocolate bean once the shell has been removed is called ____________.

nib

High quality chocolate containing at least 32% cocoa butter is called ____________.

couverture

Non-alcoholic paste from crushed cocoa bean (nibs) is called ______________.

chocolate liquor

Chocolate liquor contains 53% fat which is known as _______________.

cocoa butter

Chocolate liquor with sugar, milk solids and flavorings is called _______________.

milk chocolate

_____________ is the process of stirring vats of melted chocolate with stone rollers to improve its texture.

conching

Chocolate originates from which tropical tree?

cacao

The brown powder left after removing the fat from the chocolate liquor is called ___________.

cocoa powder

What are the two important rules of melting chocolate?

chocolate must never exceed 120 deg F

water, even from steam, must never touch chocolate

Why must chocolate be tempered when molding or dipping chocolates?

a. cocoa butter consists of fat molecules and solid crystals that when heated above certain temperatures unchain and become unstable

b. because it has a high cocoa butter content, coverture is tempered to keep the fats in balance

c. untempered chocolate looses its shine and does not break with a crisp, sharp snap

Chocolate: After pods ripen they are harvested, the beans are scooped out and placed in the sun for several days to dry and ___________.

ferment

Chocolate: After fermentation the beans are cleaned, dried, cured and roasted to develop flavor and reduce ____________.

bitterness

______________ is stirring melted chocolate with large rollers to create a smooth texture in the finished chocolate.

conching

______________ chocolate lends itself to being piped, shaped and formed easily.

tempered