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 correct tempering temperature range for dark chocolate during the crystallization stage?
Answer: 28–29°C (82–84°F)
Dark chocolate is cooled to 28–29°C during tempering to encourage stable Form V beta crystals to form.
Which type of chocolate contains the highest percentage of cocoa butter?
Answer: White chocolate
White chocolate contains only cocoa butter (no cocoa solids) and typically has the highest cocoa butter content by proportion.
What is 'bloom' in chocolate and what causes it?
Answer: A white or gray film caused by fat or sugar migration to the surface
Bloom appears as a white or gray film on chocolate and occurs when fat crystals or sugar recrystallize on the surface due to improper storage or tempering.
What is the purpose of a ganache's ratio of cream to chocolate?
Answer: It controls the final texture and consistency of the ganache
The cream-to-chocolate ratio is the primary factor that determines whether a ganache will be pourable, spreadable, or firm enough for truffles.
Which process involves dipping chocolate centers into tempered chocolate using a fork or dipping tool?
Answer: Hand-dipping
Hand-dipping is the technique of submerging individual confectionery centers into tempered chocolate using a fork or dipping tool to coat them.
What is 'couverture' chocolate?
Answer: High-quality chocolate with a minimum cocoa butter content of 31%
Couverture is a professional-grade chocolate that must contain at least 31% cocoa butter, giving it excellent fluidity when melted.