Chocolate Quiz

1. Chocolate comes from the seeds (cacao beans) of which plant?

1. Coffea arabica
2. Saccharum officinarum
3. Theobroma cacao
4. Vanilla planifolia

2. The scientific name 'Theobroma' comes from Greek and means:

1. Dark and bitter
2. Food of the gods
3. Gift of the earth
4. Seed of pleasure

3. White chocolate differs from dark and milk chocolate because it contains no:

1. Cocoa butter
2. Cocoa solids
3. Dairy
4. Sugar

4. Which country is the world's largest producer of cacao beans, supplying about 40% of the global harvest?

1. Brazil
2. Ecuador
3. Ghana
4. Ivory Coast (Côte d'Ivoire)

5. The first solid eating chocolate bar was created in 1847 by J.S. Fry & Sons in which English city?

1. Birmingham
2. Bristol
3. London
4. Manchester

6. Milk chocolate was invented in Switzerland in 1875. What key ingredient made it possible?

1. Buttermilk
2. Condensed milk
3. Dried skimmed milk
4. Fresh cream

7. What is 'tempering' in chocolate making?

1. Controlled heating and cooling to stabilise cocoa butter crystals
2. Fermenting the cacao beans for weeks
3. Mixing chocolate with sugar syrup
4. Roasting beans to the correct temperature

8. The 'bloom' that appears as a grey or white coating on stored chocolate is caused by:

1. Cocoa butter or sugar crystals migrating to the surface
2. Expired milk solids
3. Mould
4. Oxidation

9. The cacao tree originally comes from which region of the world?

1. Central and South America
2. Southeast Asia
3. The Caribbean
4. West Africa

10. The ancient Aztecs consumed cacao as 'xocolatl.' How was it typically prepared?

1. As a thick hot porridge
2. Cold and bitter, mixed with water and chilli
3. Sweetened with honey and served hot
4. Warm and sweet with vanilla only

11. Criollo, Forastero, and Trinitario are the three main varieties of:

1. Cacao beans
2. Chocolate flavourings
3. Cocoa powder types
4. Tempering methods

12. What is 'conching' in chocolate production?

1. Adding cocoa butter to the mixture
2. Grinding cacao shells to powder
3. Moulding chocolate into shells
4. Prolonged mixing and aerating of chocolate mass to develop smooth texture and flavour

13. The Swiss chocolatier Rodolphe Lindt invented conching in 1879. His company is now famous for which product?

1. Cailler milk chocolate
2. Lindt Lindor truffles
3. Milka
4. Toblerone

14. A chocolate 'truffle' is named because it resembles which natural ingredient?

1. A cocoa pod
2. A hazelnut shell
3. A tree root
4. The rare edible truffle fungus

15. Belgian chocolatier Jean Neuhaus Jr. is credited with inventing the 'praline' in 1912 — what is a Belgian praline?

1. A caramelised sugar-coated almond
2. A chocolate shell with a soft or creamy filling inside
3. A flat almond brittle
4. A type of dark chocolate wafer

16. The world's most popular chocolate-hazelnut spread, made by Ferrero, is:

1. Biscoff
2. Lotus
3. Nutella
4. Speculoos

17. Cocoa butter melts at approximately which temperature — just below human body temperature — which is why chocolate melts in your mouth?

1. 22°C (72°F)
2. 28°C (82°F)
3. 34–37°C (93–98°F)
4. 42°C (107°F)

18. Which country consumes the most chocolate per person per year?

1. Belgium
2. Germany
3. Switzerland
4. United States

19. Cadbury's Dairy Milk — formulated with more milk than rival milk chocolates — was launched in which year?

1. 1895
2. 1905
3. 1915
4. 1925

20. The iconic triangular Toblerone bar — with its distinctive mountain peaks — represents which famous mountain?

1. Mont Blanc
2. The Eiger
3. The Jungfrau
4. The Matterhorn