A) Up to 30% B) More than 50% C) Less than 10% D) Exactly 25%
A) They are designed to hold their shape when heated B) They are too expensive C) They are only available in white chocolate D) They contain no cocoa butter
A) To prevent surface moisture from stopping the chocolate from sticking B) To improve the flavor profile C) Because cold fruit causes the chocolate to melt D) To speed up the tempering process
A) Because the chocolate shell cracks easily B) Because the fruit naturally produces gas C) Because the sugar content is too low D) Because their high water content means they do not keep well
A) To change the color of the chocolate B) To achieve a smooth dipping consistency and a crisply cracking shell C) To add sweetness to the fruit D) To preserve the fruit for longer periods
A) Nestlé B) Marich Confectionery C) J.S. Fry & Sons D) Cella's
A) Coenraad van Houten B) Bartolomé de las Casas C) Henri Nestlé D) Daniel Peter
A) January 3rd B) October 14th C) December 16th D) February 14th
A) Henri Nestlé B) Coenraad van Houten C) Lorraine Lorusso D) Daniel Peter
A) Dried apricot, honey, and milk chocolate B) Raisin, caramel, and dark chocolate C) A cherry heart, liqueur, and bittersweet chocolate D) A strawberry heart, syrup, and white chocolate
A) Vietnam B) England C) Germany D) France
A) Late 1400s B) Early 1700s C) Mid 1800s D) Late 1500s
A) Confectioner's coatings B) Tempered shells C) Fruit glazes D) Fruit cordials
A) Vegetable oil B) Extra sugar C) Water D) A stable crystal formation
A) 1930 B) 1948 C) 1927 D) 1864 |