Difference between revisions of "AY Honors/Chocolate/Answer Key"

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<!-- 1. Describe the process by which cocoa beans are turned into chocolate. -->
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Cacao tree pods are harvested, split open and the cocoa beans and pulp are removed. They are heaped into piles to
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|category=Regional
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ferment for a week to bring out the flavour. The beans are then dried in the sun before being shipped to chocolate
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|authority=British Union
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factories. The beans are cleaned and roasted to further enhance the flavour. They are then hulled and the nib or
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inside of the bean is separated. The nibs are pressed to extract chocolate liquor – that is raw chocolate – and cocoa
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|insignia=Chocolate Honour.png
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butter. Drinking chocolate is made from dried cocoa powder, but eating chocolate is made by mixing cocoa mass
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}}
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(dried liquor) with sugar and cocoa butter. Eating chocolate was introduced by Fry and Sons in 1847
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<!-- 2. List six health benefits of chocolate. -->
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Chocolate health benefits:
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a) has been shown to help prevent dental caries. (MIT 1978) The cocoa bean contains tannins, which act as
 +
anti-bacterial agents in the fight against tooth decay. Also, the high fat content helps to protect the surface of
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the tooth enamel from the decay-producing effects of sugar.
 +
 
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b) contains more Vitamin B1, B2, A, Iron, Phosphorus Potassium, Calcium, and protein in a typical serving than
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many snacks such as carrots, yogurt, apples, grapes, and cottage cheese. (Boynton 1982)
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 +
c) mood elevator – contains a chemical called PEA (phenylethylamine) which is naturally produced in the body
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when we are happy or in love, as well as certain carbohydrates that raise serotonin levels in the brain, which
 +
leads to a general feeling of well-being
 +
 
 +
d) Although it contains a number of stimulants such as caffeine and theobromine, chocolate doesn't cause
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over-stimulation symptoms. 1oz of milk chocolate only contains about the same amount of caffeine as one
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cup of decaffeinated coffee!
 +
 
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e) Cocoa and chocolate, when added to a healthy diet, provide antioxidants which reduce the oxidation of LDL (
 +
bad cholesterol), and so limit a process that leads to narrowing of the arteries in the heart. Cocoa beans do
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contain lots of flavonoids (an anti-oxidant also found in red wine, tea, fruits and vegetables).
  
−
==1. Describe the process by which cocoa beans are turned into chocolate.==
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f) Chocolate increases HDL cholesterol (the good cholesterol that protects the heart against coronary heart
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disease). It contains 3 main fats, one mono-unsaturated fat (oleic acid) and two saturated fats (stearic acid
 +
and palmitic acid). Oleic acid is the same mono-unsaturate that is found in olive oil, and is known to be good
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for the heart. Saturated fats are generally bad for the heart, but stearic acid is thought to be possibly different
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in this respect, and may slightly increase HDL.
  
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==2. List six health benefits of chocolate.==
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<!--T:26-->
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<!-- 3. Discuss the differences between milk chocolate, sweet chocolate, bitter chocolate, white chocolate, and carob. -->
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a) Milk chocolate – 10% chocolate liquor, 12% milk solids, sugar, cocoa butter & vanilla.  
  
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==3. Discuss the differences between milk chocolate, sweet chocolate, bitter chocolate, white chocolate, and carob.==
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b) Sweet chocolate – 15 – 35 % chocolate liquor, sugar, cocoa butter & vanilla.  
  
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==4. List ten uses of chocolate in recipes.==
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c) Bitter chocolate - Hardened chocolate liquor.  
  
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==5. State the proper storage for chocolate.==
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d) White chocolate - milk solids, sugar, cocoa butter & vanilla (no cocoa liquor).  
  
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==6. Discuss the properties of chocolate at:==
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e) Carob – made from the fruit of the carob plant instead of the cacao tree.
  
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===a. cold temperatures===
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<!--T:28-->
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<!-- 4. List ten uses of chocolate in recipes. -->
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Cakes, icing (frosting), cookies (pinwheels, choc chip etc), pain au chocolate, brownies , decoration (chocolate leaves, curls etc.) chocolate pudding (or custard), chocolate rice or corn crisp, chocolate ice cream, chocolate cheesecake, chocolate mousse, chocolate éclairs, chocolate fudge, smores, chocolate meringues, chocolate muffins, chocolate tortes
  
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===b. warm temperatures===
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<!-- 5. State the proper storage for chocolate. -->
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Chocolate must be stored in a cool dry place, although it can be successfully frozen!
  
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===c. hot temperatures===
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<!--T:32-->
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<!-- 6. Discuss the properties of chocolate at: -->
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<!--T:34-->
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At cold temperatures (below 55°F), chocolate has a higher “snap” value and will “sweat” if brought too
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quickly to room temperature
  
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===d. very hot temperatures===
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<!--T:36-->
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At warm temperatures (above 85°F) chocolate may “bloom” or be covered in a white film caused by cocoa
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butter rising to the surface
  
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==7. Make two of the following:==
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<!--T:38-->
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At hot temperatures, chocolate melts (90° - 220° F)
  
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===a. Chocolate egg===
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<!--T:40-->
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At very hot temperatures, chocolate will burn (above 220°F)
  
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===b. Chocolate bunny===
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<!--T:42-->
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<!-- 7. Make two of the following: -->
  
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===c. Chocolates with soft centres===
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<noinclude><translate><!--T:45-->
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</noinclude>
  
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===d. Chocolate brownies===
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<!--T:46-->
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</noinclude>
  
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===e. Chocolate chip cookies===
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<!--T:48-->
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<noinclude><translate><!--T:49-->
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</noinclude>
  
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==8. Demonstrate the correct way of melting chocolate.==
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</noinclude>
  
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==9. Answer the question posed in Judges 14:18.==
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<!-- 8. Demonstrate the correct way of melting chocolate. -->
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Chocolate should always be melted in a bowl over a pan of water, over direct heat, or very slowly in a microwave,
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stirring frequently.
  
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==References==
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<!--T:56-->
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http://youth.adventistchurch.org.uk/pathfinder-resources/
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[[Category:Adventist Youth Honors Answer Book|{{SUBPAGENAME}}]]
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[[Category:Adventist Youth Honors Answer Book/Regional|{{#titleparts:{{PAGENAME}}|1|3}}]]
 
 
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==References== <!--T:20-->
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* [http://youth.adventistchurch.org.uk/pathfinder-resources/ British Union Pathfinder Resources]
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* [https://pfclub.co.uk/ British Union Pathfinder Store]
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Latest revision as of 17:38, 8 February 2026

Other languages:
English • ‎español • ‎français
Chocolate

Skill Level

Unknown

Year

2012

Version

11.02.2026

Approval authority

British Union

Chocolate AY Honour.png
Chocolate
Regional
Skill Level
???
Approval authority
British Union
Year of Introduction
2012


1

Describe the process by which cocoa beans are turned into chocolate.


Cacao tree pods are harvested, split open and the cocoa beans and pulp are removed. They are heaped into piles to ferment for a week to bring out the flavour. The beans are then dried in the sun before being shipped to chocolate factories. The beans are cleaned and roasted to further enhance the flavour. They are then hulled and the nib or inside of the bean is separated. The nibs are pressed to extract chocolate liquor – that is raw chocolate – and cocoa butter. Drinking chocolate is made from dried cocoa powder, but eating chocolate is made by mixing cocoa mass (dried liquor) with sugar and cocoa butter. Eating chocolate was introduced by Fry and Sons in 1847


2

List six health benefits of chocolate.


Chocolate health benefits:

a) has been shown to help prevent dental caries. (MIT 1978) The cocoa bean contains tannins, which act as anti-bacterial agents in the fight against tooth decay. Also, the high fat content helps to protect the surface of the tooth enamel from the decay-producing effects of sugar.

b) contains more Vitamin B1, B2, A, Iron, Phosphorus Potassium, Calcium, and protein in a typical serving than many snacks such as carrots, yogurt, apples, grapes, and cottage cheese. (Boynton 1982)

c) mood elevator – contains a chemical called PEA (phenylethylamine) which is naturally produced in the body when we are happy or in love, as well as certain carbohydrates that raise serotonin levels in the brain, which leads to a general feeling of well-being

d) Although it contains a number of stimulants such as caffeine and theobromine, chocolate doesn't cause over-stimulation symptoms. 1oz of milk chocolate only contains about the same amount of caffeine as one cup of decaffeinated coffee!

e) Cocoa and chocolate, when added to a healthy diet, provide antioxidants which reduce the oxidation of LDL ( bad cholesterol), and so limit a process that leads to narrowing of the arteries in the heart. Cocoa beans do contain lots of flavonoids (an anti-oxidant also found in red wine, tea, fruits and vegetables).

f) Chocolate increases HDL cholesterol (the good cholesterol that protects the heart against coronary heart disease). It contains 3 main fats, one mono-unsaturated fat (oleic acid) and two saturated fats (stearic acid and palmitic acid). Oleic acid is the same mono-unsaturate that is found in olive oil, and is known to be good for the heart. Saturated fats are generally bad for the heart, but stearic acid is thought to be possibly different in this respect, and may slightly increase HDL.


3

Discuss the differences between milk chocolate, sweet chocolate, bitter chocolate, white chocolate, and carob.


a) Milk chocolate – 10% chocolate liquor, 12% milk solids, sugar, cocoa butter & vanilla.

b) Sweet chocolate – 15 – 35 % chocolate liquor, sugar, cocoa butter & vanilla.

c) Bitter chocolate - Hardened chocolate liquor.

d) White chocolate - milk solids, sugar, cocoa butter & vanilla (no cocoa liquor).

e) Carob – made from the fruit of the carob plant instead of the cacao tree.


4

List ten uses of chocolate in recipes.


Cakes, icing (frosting), cookies (pinwheels, choc chip etc), pain au chocolate, brownies , decoration (chocolate leaves, curls etc.) chocolate pudding (or custard), chocolate rice or corn crisp, chocolate ice cream, chocolate cheesecake, chocolate mousse, chocolate éclairs, chocolate fudge, smores, chocolate meringues, chocolate muffins, chocolate tortes


5

State the proper storage for chocolate.


Chocolate must be stored in a cool dry place, although it can be successfully frozen!


6

Discuss the properties of chocolate at:



6a

cold temperatures


At cold temperatures (below 55°F), chocolate has a higher “snap” value and will “sweat” if brought too quickly to room temperature


6b

warm temperatures


At warm temperatures (above 85°F) chocolate may “bloom” or be covered in a white film caused by cocoa butter rising to the surface


6c

hot temperatures


At hot temperatures, chocolate melts (90° - 220° F)


6d

very hot temperatures


At very hot temperatures, chocolate will burn (above 220°F)



7

Make two of the following:



7a

Chocolate egg



7b

Chocolate bunny



7c

Chocolates with soft centres



7d

Chocolate brownies



7e

Chocolate chip cookies




8

Demonstrate the correct way of melting chocolate.


Chocolate should always be melted in a bowl over a pan of water, over direct heat, or very slowly in a microwave, stirring frequently.


9

Answer the question posed in Judges 14:18.




References

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