Q 01/05

Cocoa butter can crystallise in six forms, but only one gives chocolate its snap and gloss. Which?

A) Form III

B) Form I

C) Form VI

D) Form V

Answer · why

D) Form V

Tempering is simply the process of coaxing the fat into that one crystal structure and melting out the rest.

Q 02/05

Conching grinds cocoa and sugar particles down to roughly what size, below what the tongue can detect?

A) About 200 micrometres

B) About 2 micrometres

C) About 2 millimetres

D) About 20 micrometres

Answer · why

D) About 20 micrometres

How long the conche runs decides the final smoothness, which is why premium makers boast about conching for days.

Q 03/05

Which Italian chocolatier originally developed the conche machine credited to Rodolphe Lindt?

A) Bozelli

B) Caffarel

C) Majani

D) Perugina

Answer · why

A) Bozelli

The story that Lindt left a mixer running over a weekend and discovered silky chocolate is probably apocryphal.

Q 04/05

Coenraad van Houten is usually credited with the 1828 cocoa press, but who actually patented it?

A) His brother-in-law

B) A Dutch naval engineer

C) His father Casparus

D) Joseph Fry's foreman

Answer · why

C) His father Casparus

Coenraad's own contribution was treating cocoa with alkaline salts, which is why the result is still called Dutch process cocoa.

Q 05/05

Which British firm invented the eating chocolate commonly considered the first chocolate bar, in 1847?

A) Rowntree's

B) Cadbury

C) Terry's

D) Fry's

Answer · why

D) Fry's

The trick was mixing cocoa butter back into cocoa powder and sugar to make a paste that could be moulded and stayed dry.