Free quiz · 8 questions · Warm-up to Boss
Chocolate quiz
How well do you really know Chocolate? These 8 questions start easy and end with a Boss round. There are no multiple choice options: you type what you know, and every answer is checked against the key facts.
60 seconds a question, one 2x boost, and a leaderboard. Playing with friends writes a fresh set of Chocolate questions for your group.
The questions
- Warm-up
Milk chocolate looks and tastes different from dark chocolate: what key ingredient is added, and how does it affect the color and taste?
Show the answer
- Milk or milk solids are added
- They make the chocolate lighter in color
- They give it a creamier taste
- Medium
What three ingredients usually go into a basic dark chocolate bar?
Show the answer
- Cocoa solids or cocoa mass
- Cocoa butter
- Sugar
- Medium
Which familiar pet can’t taste chocolate’s sweetness, and what kind of food does its body mainly rely on?
Show the answer
- Cats
- Animal-based foods
- Meat
- Medium
A chocolatier heats and cools chocolate just so: what’s this process called, and what two qualities does it give the finished chocolate?
Show the answer
- The process is called tempering
- It gives chocolate a glossy shine
- It gives chocolate a firm snap
- Medium
Dutch-process cocoa gets a special treatment: what is done to it, and how does that affect its acidity?
Show the answer
- It is treated with an alkali, such as potassium carbonate
- The treatment makes it less acidic or more neutral
- It often gives the cocoa a darker color and milder taste
- Hard
Spot a pale coating on stored chocolate: what is it called, and what causes fat bloom and sugar bloom?
Show the answer
- The coating is called bloom
- Fat bloom happens when cocoa butter moves to the surface, often after temperature changes
- Sugar bloom happens when moisture dissolves surface sugar and it recrystallizes
- Hard
Cacao trees have some unusually placed flowers: where do they grow, and which tiny insects usually pollinate them?
Show the answer
- The flowers grow directly from the trunk and older branches, a pattern called cauliflory.
- Tiny midges are the main pollinators.
- Boss
During cocoa fermentation, what do yeasts and bacteria do, and how do those changes help create flavor precursors inside the beans?
Show the answer
- Yeasts consume sugars in the pulp and produce alcohol.
- Bacteria produce acids, including acetic acid.
- Heat and acids enter the beans and trigger reactions that form flavor precursors.
How scoring works
- Each question has 2 or 3 key facts. Each one earns full, half or no credit, so a wrong answer scores zero.
- Later questions are worth more, fast answers earn a bonus, and great answers in a row build a streak.
- A famous myth or a clear factual error halves the points.
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