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