Why do you temper chocolate? Getty Images To increase the durability and the shine of the chocolate. Correct Incorrect To increase the durability and the shine of the chocolate. To make it look better. Correct Incorrect To make it look better. So it tastes better. Correct Incorrect So it tastes better. Correct! Wrong! We temper chocolate so that it's durable and has a shinier finish. How many pounds of chocolate would it take to kill someone? Getty Images 22 Correct Incorrect 22 34 Correct Incorrect 34 46 Correct Incorrect 46 Correct! Wrong! 22 pounds of chocolate is enough to poison a human. What is this are these? Getty Images Chocolate buttons Correct Incorrect Chocolate buttons Charcoal activated chocolate bits Correct Incorrect Charcoal activated chocolate bits Cocoa nibs Correct Incorrect Cocoa nibs Correct! Wrong! They're cocoa nibs. They are dried and fermented bits of cacao beans. What percent cocoa butter does couverture chocolate contain? Getty Images 15 -25% Correct Incorrect 15 -25% 32–39% Correct Incorrect 32–39% 40-55% Correct Incorrect 40-55% Correct! Wrong! Couverture chocolate contains 32-39% cocoa butter which is a much higher amount than other types of chocolate. Which cocoa bean is this? Getty Images Forastero Correct Incorrect Forastero Criollo Correct Incorrect Criollo Trinitario Correct Incorrect Trinitario Correct! Wrong! It's the Forastero bean. What happens to uncrystallised chocolate? Getty Images It will be dull and grey. Correct Incorrect It will be dull and grey. It won't set. Correct Incorrect It won't set. It will be too hard. Correct Incorrect It will be too hard. Correct! Wrong! According to Callebaut, "Badly crystallised or uncrystallised chocolate will turn grey and won’t have an appetising gloss". How do you remove air bubbles from your chocolate? Getty Images Use a mini hoover. Correct Incorrect Use a mini hoover. Tap the mould. Correct Incorrect Tap the mould. Make sure to stir the chocolate thoroughly. Correct Incorrect Make sure to stir the chocolate thoroughly. Correct! Wrong! Callebaut says to "always tap [the mould] against the edge of your worktop to remove all air bubbles from the chocolate". What bean is this? Getty Images Forastero Correct Incorrect Forastero Criollo Correct Incorrect Criollo Trinitario Correct Incorrect Trinitario Correct! Wrong! It's the Criollo bean. Roughly how many cocoa beans does it take to make a single pound of chocolate? Getty Images 200 Correct Incorrect 200 300 Correct Incorrect 300 400 Correct Incorrect 400 Correct! Wrong! It takes roughly 400 beans. If your chocolate won't harden, what could you do? Getty Images Temper it. Correct Incorrect Temper it. Put it in the fridge. Correct Incorrect Put it in the fridge. Add a thick-ening agent. Correct Incorrect Add a thick-ening agent. Correct! Wrong! You should temper your chocolate otherwise "your chocolate won’t harden and will continue to feel wet". The chocolate has a white and rough, grainy texture. What does this mean? Getty Images You've not cooked the chocolate to the right temperature. Correct Incorrect You've not cooked the chocolate to the right temperature. You've accidentally knocked the chocolate and ruined the finish. Correct Incorrect You've accidentally knocked the chocolate and ruined the finish. The chocolate was moved from a cold to a hot zone too quickly. Correct Incorrect The chocolate was moved from a cold to a hot zone too quickly. Correct! Wrong! The chocolate was moved from a cold place to a hot place too quickly so it's texture changed. When you're moulding chocolate figures do you want a higher fluidity or lower fluidity? Getty Images Higher fluidity Correct Incorrect Higher fluidity Lower fluidity Correct Incorrect Lower fluidity Correct! Wrong! Callebaut explains that "Chocolate with a lower fluidity contains a lower level of cocoa butter, which yields a less hard, less shiny and thicker chocolate shell. What chocolate is this? en.wikipedia.org / Creative Commons Ruby chocolate Correct Incorrect Ruby chocolate Pink chocolate Correct Incorrect Pink chocolate Rose chocolate Correct Incorrect Rose chocolate Correct! Wrong! This is Ruby Chocolate, which was introduced in 2017 by Barry Callebaut.