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Chocolate Types

Chocolate is a name given to products that are derived from cacao which are then mixed with some sort of fat (e.g. cocoa butter, oil) and finely powdered sugar to produce a solid edible product. It exists in several types according to the proportion of ingredients used in a particular recipe. In several instances the use of particular name designations is subject to governmental regulation.

What do you know about the Types of Chocolate? Dip into this quick quiz.

Chocolate  - Trivia powered by ABE1. Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate, mixed with some form of fat to produce a solid substance. It is unadulterated chocolate: the pure, ground, roasted chocolate beans impart a strong, deep chocolate flavor. With the addition of sugar, what is it used as the base for?

2. Dark chocolate is produced by adding fat and sugar to cacao. It is chocolate without milk as an additive. What is it sometimes called? .

3. What is the chocolate with milk powder or condensed milk added?

4. Hershey process milk chocolate, invented by Milton S. Hershey, founder of The Hershey Company , is able to be produced more economically, by being less sensitive to freshness of the milk. This compound gives the product a particular taste, to which the American public has become accustomed to. What is the particular taste in this process?

5. It is often used for cooking purposes. It is a dark chocolate with a low (typically half) sugar content. What is the chocolate?

6. Bittersweet chocolate is chocolate liquor (or unsweetened chocolate) to which some sugar (typically a third), more cocoa butter, vanilla and sometimes lecithin has been added. It has less sugar and more liquor than semisweet chocolate, but the two are interchangeable in baking. True or False?

7. What is a confection based on sugar and fat (either cocoa butter or vegetable oils) without the cocoa solids?

8. Cocoa powder: There are two types of unsweetened baking cocoa available: natural cocoa, and Dutch-process cocoa (such as the Hershey's European Style Cocoa and the Droste brand). Both are made by pulverizing partially defatted chocolate liquor and removing nearly all the cocoa butter. Who produces the natural cocoa powder?

9. It is the technical term for a confection combining cocoa with vegetable fat, usually tropical fats and/or hydrogenated fats, as a replacement for cocoa butter. It is primarily used for candy bar coatings, but because it does not contain cocoa butter, in the US it is not allowed to be called "chocolate." What is the technical term?

10. In the U.S., who regulates the naming and ingredients of cacao products?



1. Cakes, brownies, confections, and cookies

2. "plain chocolate"

3. Milk chocolate

4. sour, "tangy" taste

5. Semisweet chocolate

6. True

7. White chocolate

8. Hershey's and Nestle using the Broma process

9. Compound chocolate

10. FDA

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