Glazing a baked product with fondant increases its shelf-life by sealing it from air and loss of moisture.
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Q. 2Dutch-processed cocoa is slightly acidic in flavor, while natural cocoa is slightly alkalized.
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Q. 3Cocoa is a chocolate product that is relatively low in fat.
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Q. 4Tempering chocolate makes it more resistant to melting and results in a smooth, glossy, hard finish.
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Q. 5Tabliering of chocolate is done over direct heat.
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Q. 6The basic ingredient for all chocolate products is chocolate liquor.
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Q. 7During conching the chocolate's characteristic flavor and consistency are developed.
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Q. 8Brittle candies have cream of tartar added to produce carbon dioxide gas, providing the characteristic bubble formation typical in the candy.
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Q. 9The smoothness of caramels is due to the inhibition of crystal formation by interfering agents.
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Q. 10All candy production involves heating, cooling, and then beating a sugar solution.
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