CPC Chocolate & Confectionery 2 — Questions and Answers
Question 1: What is the Maillard reaction's significance in chocolate production?
- It creates cocoa butter crystals
- It is responsible for the complex flavors and brown color developed during roasting (Correct answer)
- It prevents bloom formation
- It emulsifies the chocolate
Correct answer: It is responsible for the complex flavors and brown color developed during roasting
The Maillard reaction between amino acids and reducing sugars during roasting of cacao beans produces the complex flavors and brown color characteristic of chocolate.
Question 2: What is 'panning' in confectionery production?
- Baking chocolate in sheet pans
- Coating centers in a rotating drum with successive layers of chocolate or sugar (Correct answer)
- Spreading chocolate on marble to temper it
- Moulding chocolate in flat pans
Correct answer: Coating centers in a rotating drum with successive layers of chocolate or sugar
Panning is a confectionery technique where centers (nuts, candies) are placed in a rotating drum and coated with successive thin layers of chocolate or sugar syrup.
Question 3: What is the approximate percentage of cocoa solids required in dark chocolate in the United States?
- At least 10%
- At least 35% (Correct answer)
- At least 50%
- At least 70%
Correct answer: At least 35%
The FDA requires dark (bittersweet or semisweet) chocolate to contain at least 35% chocolate liquor (cocoa solids).
Question 4: In candy making, what is the soft-ball stage and its corresponding temperature?
- 112–116°C (234–240°F) (Correct answer)
- 118–120°C (244–248°F)
- 121–130°C (250–266°F)
- 132–143°C (270–290°F)
Correct answer: 112–116°C (234–240°F)
The soft-ball stage occurs at 112–116°C (234–240°F), where cooked sugar forms a soft, pliable ball when dropped into cold water, used for fondant and fudge.
Question 5: What ingredient is used as an emulsifier in most commercial chocolates to reduce viscosity?
- Gelatin
- Soy lecithin (Correct answer)
- Agar-agar
- Carrageenan
Correct answer: Soy lecithin
Soy lecithin is the most commonly used emulsifier in chocolate manufacturing, added in small amounts (0.3–0.5%) to reduce viscosity and improve flow.
Question 6: What term describes the process of grinding cacao nibs into a liquid mass?
- Conching
- Refining
- Milling (Correct answer)
- Liquefaction
Correct answer: Milling
Milling (grinding) of roasted cacao nibs generates heat that melts the cocoa butter, producing chocolate liquor — a liquid mass of cocoa solids and cocoa butter.
CPC Chocolate & Confectionery 2
What is the Maillard reaction's significance in chocolate production?