MATCHING
a) high-grade chocolate with high fluidity and fat content
b) chocolate bean once the shell is removed
c) nonalcoholic paste made from crushed cocoa beans
d) chocolate and hazelnuts
e) 53 percent of the chocolate after beans are crushed
-chocolate mass
Correct Answer:
Verified
Q2: Which of the following is a type
Q3: A couverture chocolate that has excess air
Q4: Pastillage is prized for its smooth texture,
Q7: Sugar bloom can be corrected by tempering
Q11: Which of the following is NOT used
Q12: When melting chocolate
A) place it in a
Q13: Fat bloom occurs when
A) chocolate is stored
Q14: The ideal temperature when working with tempered
Q17: To remove chocolate candies from their molds
A)
Q19: After it is made, modeling chocolate should
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