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Free Chocolate quiz: 77 trivia questions and answers — from Aztec cacao to ruby chocolate. Easy to hard, with explained answers. No sign-up.
Start this quiz →🖨️ Printable version (20 questions + answers)
From Mesoamerican cacao beans to the invention of conching, this quiz traces chocolate's eventful history, from Aztec currency to global treat. A fun way to test your chocolate knowledge.
This quiz currently has 77 questions, ranging from easy to hard, available in French, English and Spanish when the Spanish translation is available.
Warm up before the quiz with these 15 trivia questions and their explained answers: click a question to reveal the answer.
Answer: Christopher Columbus. Columbus came across cocoa beans, but he thought they were strange almonds and did not see their potential.
Answer: The Yule log (bûche de Noël). The name refers to the shape of a woodcutter's log.
Answer: The mendiant is flat with dried fruit and nuts, the truffle is round with a ganache. The mendiant is a flat disc topped with dried fruits and nuts.
Answer: A chocolate with a nice 'snap' and a long finish in the mouth. The 'snap' is a sign of quality, indicating good tempering.
Answer: 70% cocoa-derived ingredients. It indicates the total share of components coming directly from cocoa.
Answer: The dog. Dogs eliminate the theobromine in cocoa very slowly. The darker the chocolate, the more dangerous it is: a few squares can be enough to make a small dog ill.
Answer: American soldiers, as they don't melt in your hand. Their sugar shell protected the chocolate from the heat on battlefields. The two Ms are the initials of Forrest Mars and Bruce Murrie.
Answer: Directly on the trunk and large branches. This is called cauliflory. The heavy pods are better supported this way. They are harvested with a machete, carefully so as not to damage the bark.
Answer: Coenraad van Houten's hydraulic press. Van Houten literally pressed out the fat to obtain a powder.
Answer: Patrick Roger. Patrick Roger is famous for his artistic chocolate sculptures.
Answer: An offering to the gods. Chocolate was considered sacred, offered during rituals and weddings.
Answer: To balance the drink with spices. The drink was mixed with chili, vanilla, and other spices for a complex flavor.
Answer: Migration of cocoa butter crystals. Poor tempering or a thermal shock causes the crystals to rise to the surface.
Answer: Sun drying. Drying reduces moisture to stabilize the bean before transport.
Answer: 30 to 50. Each pod usually holds between 30 and 50 beans, surrounded by a sweet pulp (the mucilage). It takes the beans from about twenty pods to make roughly one kilo of chocolate.
62 more questions are waiting for you in the quiz!