Question 1

Describe the process used to manufacture chocolate Be sure to include the steps of removing the chocolate liquor from the cocoa beans, developing flavor and consistency, conching, tempering, and molding

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Question 2

Explain the importance of proper storage of candy Include optimum storage time, temperature, and humidity How should the various types of candy be stored? Is there a specific type of candy where rancidity a problem? How can it be delayed, if possible?

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Question 3

Definition choices:
-nontempered coating

Accepted Answer

A nontempered coating is a coating that looks like chocolate but does not have the issue of bloom, which is a result of improper tempering.

Question 4

For each of the following chocolates, describe the characteristics and specific uses that make each chocolate product unique: baking, cocoa, semisweet or sweet, milk, imitation, and white

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Question 5

You just opened up a chocolate candy bar that you just purchased from the grocery store The surface has an undesirable-looking, grayish coating Do you think that this is unsafe to eat? Why does a grayish film sometimes form on chocolate? How could this have been prevented?

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Question 6

You were planning on making some hard candies today with a friend However, when you woke up this morning it was pouring rain and extremely humid You called your friend and rescheduled for another day Why is the weather considered by candy makers when preparing candy?

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Question 7

Describe the techniques used to produce both crystalline candy and noncrystalline candy Indicate how they differ and how this alters the final product

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Question 8

Definition choices:
-interfering agent

Accepted Answer

An interfering agent is a substance added to the sugar syrup to prevent the formation of large crystals.

Question 9

What are the new trends in chocolate? Do you think these are good ideas?

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Quiz 25: Candy