Quiz

BuzzFeed Staff

Food

Do you know the difference between cocoa beans?

Você sabe se quer o que é um grão de cacau?

Você só pode ser um chocolatier se acertar acertar 9 dessas 13 perguntas

You Can Only Be A Chocolatier If You Get 9/13 On This Quiz

We temper chocolate so that it's [durable and has a shinier finish](https://www.callebaut.com/en-GB/chocolate-video/technique/tempering).

22 pounds of chocolate is enough to [poison a human](https://www.theguardian.com/lifeandstyle/2011/apr/15/how-why-temper-chocolate).

How many pounds of chocolate would it take to kill someone?

They're cocoa nibs. They are dried and fermented bits of cacao beans.

What is this are these?

Couverture chocolate contains [32-39% cocoa butter](https://www.thespruceeats.com/couverture-chocolate-520352) which is a much higher amount than other types of chocolate.

What percent cocoa butter does couverture chocolate contain?

It's the Forastero bean.

Which cocoa bean is this?

[According to Callebaut,](https://www.callebaut.com/en-GB/chocolate-video/technique/tempering/undercrystallised#popup) "Badly crystallised or uncrystallised chocolate will turn grey and won’t have an appetising gloss".

What happens to uncrystallised chocolate?

[Callebaut says to](https://www.callebaut.com/en-GB/chocolate-technique/troubleshooting/moulded-chocolates#02) "always tap [the mould] against the edge of your worktop to remove all air bubbles from the chocolate".

How do you remove air bubbles from your chocolate?

It's the Criollo bean.

What bean is this?

[It takes roughly 400 beans.](https://www.buzzfeed.com/allisonwild/my-mind-is-blown)

Roughly how many cocoa beans does it take to make a single pound of chocolate?

You should temper your chocolate otherwise "[your chocolate won’t harden and will continue to feel wet](https://www.callebaut.com/en-GB/chocolate-technique/troubleshooting/hand-dipped-chocolates#group-items-wrapper)".

If your chocolate won't harden, what could you do?

[The chocolate was moved from a cold place to a hot place too quickly so it's texture changed.](https://www.callebaut.com/en-GB/chocolate-technique/troubleshooting/chocolate-bloom#group-items-wrapper)

The chocolate has a white and rough, grainy texture. What does this mean?

[Callebaut explains that](https://www.callebaut.com/en-GB/chocolate-technique/troubleshooting/fluidity-hollow-figures#popup) "Chocolate with a lower fluidity contains a lower level of cocoa butter, which yields a less hard, less shiny and thicker chocolate shell.

When you're moulding chocolate figures do you want a higher fluidity or lower fluidity?

This is [Ruby Chocolate](https://www.barry-callebaut.com/news/2017/09/barry-callebaut-reveals-fourth-type-chocolate-ruby), which was introduced in 2017 by Barry Callebaut.

What chocolate is this?

Sorry, you can't be a chocolatier. You don't know that much about chocolate but I wouldn't beat yourself up about it, it's a very niche subject.

You could almost be a chocolatier. You know quite a bit about chocolate and you're clearly passionate about the subject, with a bit more studying you could become the next top chocolatier.

You should be a chocolatier! You are clearly extremely passionate about chocolate and you have the knowledge to back it up. You should really consider training to be a chocolatier.

Um quiz para os verdadeiros profissionais do chocolate.

Só um verdadeiro chocolatier vai acertar mais de 9 perguntas deste teste

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You Can Only Be A Chocolatier If You Get 9/13 On This Quiz

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