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Elaboración del chocolate

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Elaboración del chocolate

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Quiz sobre la elaboración del chocolate

Created by

Aracelly
Aracelly
Ecuador

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Elaboración del chocolate
 

Elaboración del chocolateOnline version

Quiz sobre la elaboración del chocolate

by Aracelly
1

¿Qué proceso transforma las habas de cacao fermentadas en pasta de cacao?

2

¿Cuál es el primer paso típico tras la cosecha de las habas de cacao?

3

¿Qué función tiene el tostado en la fabricación del chocolate?

4

¿Qué técnica reduce la acidez y mejora la textura del chocolate durante su fabricación?

5

¿Qué componente principal se obtiene al prensar la pasta de cacao?

6

¿Qué indica el término ‘licor de cacao’?

7

¿Qué porcentaje de cacao suele contener el chocolate negro?

8

¿Qué diferencia al chocolate con leche?

9

¿Qué papel cumple la manteca de cacao en la textura final?

10

¿Qué evento determina el brillo y la snap al morder el chocolate?

Explicación

La masa se obtiene al moler las nibs fermentadas hasta formar una pasta llamada licor de cacao.

La fermentación desarrolla aromas y reduce amargor antes del tostado.

El tostado crea sabores, aromas y oscurece el color de las nibs.

El conchado da suavidad y mejora la fluidez y el aroma.

El prensado separa la manteca de cacao del licor de cacao.

El licor de cacao es la base de cacao sin separación de grasa.

El chocolate negro tiene alto contenido de cacao y menos azúcar.

La leche aporta cremosidad y cambia la textura y sabor.

La manteca de cacao facilita la textura suave y el brillo.

La cristalización de la grasa (polimorfismo) influye en brillo y textura.

 
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