CPC Chocolate & Confectionery 1

Question 1

What is the correct tempering temperature range for dark chocolate during the crystallization stage?

Accepted Answer

28–29°C (82–84°F)

Answer

26–27°C (79–81°F)

Answer

31–32°C (88–90°F)

Answer

34–35°C (93–95°F)

Question 2

Which type of chocolate contains the highest percentage of cocoa butter?

Accepted Answer

White chocolate

Answer

Milk chocolate

Answer

Dark chocolate (70%)

Answer

Bittersweet chocolate

Question 3

What is 'bloom' in chocolate and what causes it?

Accepted Answer

A white or gray film caused by fat or sugar migration to the surface

Answer

A glossy sheen caused by over-tempering

Answer

A dark streak caused by under-tempering

Answer

A bitter taste caused by excess cocoa solids

Question 4

What is the purpose of a ganache's ratio of cream to chocolate?

Accepted Answer

It controls the final texture and consistency of the ganache

Answer

It determines flavor only

Answer

It affects only the shelf life

Answer

It determines color of the ganache

Question 5

Which process involves dipping chocolate centers into tempered chocolate using a fork or dipping tool?

Accepted Answer

Hand-dipping

Answer

Enrobing

Answer

Panning

Answer

Moulding

Question 6

What is 'couverture' chocolate?

Accepted Answer

High-quality chocolate with a minimum cocoa butter content of 31%

Answer

Chocolate with added vegetable fats

Answer

Chocolate used exclusively for baking

Answer

A compound chocolate coating