A) Exactly 25%
B) Less than 10%
C) Up to 30%
D) More than 50%

A) They are only available in white chocolate
B) They are designed to hold their shape when heated
C) They contain no cocoa butter
D) They are too expensive

A) To speed up the tempering process
B) Because cold fruit causes the chocolate to melt
C) To prevent surface moisture from stopping the chocolate from sticking
D) To improve the flavor profile

A) Because their high water content means they do not keep well
B) Because the chocolate shell cracks easily
C) Because the sugar content is too low
D) Because the fruit naturally produces gas

A) To achieve a smooth dipping consistency and a crisply cracking shell
B) To change the color of the chocolate
C) To preserve the fruit for longer periods
D) To add sweetness to the fruit

A) Cella's
B) J.S. Fry & Sons
C) Nestlé
D) Marich Confectionery

A) Bartolomé de las Casas
B) Coenraad van Houten
C) Daniel Peter
D) Henri Nestlé

A) February 14th
B) January 3rd
C) October 14th
D) December 16th

A) Daniel Peter
B) Coenraad van Houten
C) Lorraine Lorusso
D) Henri Nestlé

A) Raisin, caramel, and dark chocolate
B) A strawberry heart, syrup, and white chocolate
C) A cherry heart, liqueur, and bittersweet chocolate
D) Dried apricot, honey, and milk chocolate

A) Vietnam
B) France
C) Germany
D) England

A) Early 1700s
B) Late 1400s
C) Mid 1800s
D) Late 1500s

A) Fruit cordials
B) Fruit glazes
C) Tempered shells
D) Confectioner's coatings

A) A stable crystal formation
B) Extra sugar
C) Vegetable oil
D) Water

A) 1927
B) 1930
C) 1948
D) 1864