Chemistry · Food Chemistry
Consider the following statements regarding the chocolate production process: (a) Chocolate liquor contains a high percentage of ethyl alcohol. (b) Cacao beans are fermented primarily to harden their outer shells. (c) The purpose of conching chocolate is to smooth out its texture and remove volatile acids. (d) Cocoa butter is added to chocolate liquor to create commercial dark chocolate. Which of the options given below is correct?
Verified Solution4 OptionsUpdated: October 2026👁️1 View
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- 1(a), (c), and (d) are incorrect, (b) is correct
- 2(a), (b), and (d) are incorrect, (c) is correct✓
- 3(a), (b), and (c) are all incorrect
- 4(a) and (b) are incorrect, (c) is correct
Correct answer
(a), (b), and (d) are incorrect, (c) is correct
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