Cacao processing, chocolate types, and confectionery techniques for chocolate enthusiasts.
34 cards · basic cards · AI-written, checked twice. Edit anything.
- Name the two main cacao species cultivated commercially
- Criollo and Forastero
- What percentage of cocoa solids typically defines dark chocolate?
- 50% or higher
- What is tempering in chocolate making?
- Controlled heating and cooling to stabilize cocoa butter crystals
- What does conching mean in chocolate production?
- Grinding and mixing chocolate for hours to develop flavor
- What is white chocolate made from?
- Cocoa butter with no cocoa solids
- What is milk chocolate?
- Chocolate with added milk powder or condensed milk
- What is the ideal tempering temperature range for dark chocolate?
- 50-55 degrees Celsius
- What is bloom in chocolate?
- A gray or white coating that appears when cocoa butter separates
- What is the main ingredient in chocolate ganache?
- Chocolate and heavy cream
- What are cocoa nibs?
- Roasted, broken pieces of cacao beans
- What does origin mean on a chocolate bar label?
- The region where the cacao was grown
- What is couverture chocolate?
- High-quality chocolate with high cocoa butter content, usually 32% or more
- What is the ideal tempering temperature for milk chocolate?
- 45-50 degrees Celsius
- What is the purpose of fermentation in cacao processing?
- To develop flavor and reduce bitterness
- What is the difference between dutched and natural cocoa powder?
- Dutched cocoa is treated with alkali; natural cocoa is not