Exam 20: Chocolate and Sugar Work 1

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 -gianjuda

When wrapped tightly in plastic and refrigerated, marzipan will keep for two to three months.

When making molded chocolate candies, the refers to the stage when finished chocolates are chilled before unmolding.

Nougat glacé is

Semisweet chocolate can be substituted in any formula that calls for chocolate.

The ideal temperature when working with tempered chocolate is between

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 -nib

Which of the following is NOT a quality of well-prepared marzipan?

When melting chocolate

Which of the following is NOT used in the preparation of dark modeling chocolate?