Chocolate & Confectionery Flashcards
6 cards from real CPC practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 6 Chocolate & Confectionery flashcards as text
What is the Maillard reaction's significance in chocolate production?
Answer: It is responsible for the complex flavors and brown color developed during roasting
The Maillard reaction between amino acids and reducing sugars during roasting of cacao beans produces the complex flavors and brown color characteristic of chocolate.
What is 'panning' in confectionery production?
Answer: Coating centers in a rotating drum with successive layers of chocolate or sugar
Panning is a confectionery technique where centers (nuts, candies) are placed in a rotating drum and coated with successive thin layers of chocolate or sugar syrup.
What is the approximate percentage of cocoa solids required in dark chocolate in the United States?
Answer: At least 35%
The FDA requires dark (bittersweet or semisweet) chocolate to contain at least 35% chocolate liquor (cocoa solids).
In candy making, what is the soft-ball stage and its corresponding temperature?
Answer: 112–116°C (234–240°F)
The soft-ball stage occurs at 112–116°C (234–240°F), where cooked sugar forms a soft, pliable ball when dropped into cold water, used for fondant and fudge.
What ingredient is used as an emulsifier in most commercial chocolates to reduce viscosity?
Answer: Soy lecithin
Soy lecithin is the most commonly used emulsifier in chocolate manufacturing, added in small amounts (0.3–0.5%) to reduce viscosity and improve flow.
What term describes the process of grinding cacao nibs into a liquid mass?
Answer: Milling
Milling (grinding) of roasted cacao nibs generates heat that melts the cocoa butter, producing chocolate liquor — a liquid mass of cocoa solids and cocoa butter.