Hot Cocoa Trivia Trivia Quiz - Trivia Quiz

1 What most clearly distinguishes hot cocoa from hot chocolate?

A. It’s made with cocoa powder (defatted cocoa solids) whisked into liquid

B. It’s brewed directly from whole roasted cacao beans

C. It’s made by melting solid chocolate bars

2 What is Dutch-processed cocoa?

A. Cocoa that has milk powder and sugar pre-mixed in

B. Cocoa treated with an alkali to mellow acidity and deepen color

C. Cocoa that’s completely untreated and naturally acidic

3 In Mexican champurrado, what thickens the chocolate drink?

A. Ground almonds

B. Tapioca starch

C. Masa harina (nixtamalized corn flour)

4 A traditional molinillo is used primarily to do what when preparing hot chocolate?

A. Filter out spices and sediment

B. Froth and aerate the drink

C. Grind cacao beans into liquor

5 Which compound in cocoa is the main gentle stimulant often noted in hot cocoa?

A. Capsaicin

B. Theobromine

C. Melatonin

6 If you make drinking chocolate with 70% dark chocolate instead of milk chocolate, the result is generally...

A. Saltier with no change in richness

B. Sweeter and less chocolaty

C. Less sweet, more intense, and slightly more bitter

7 What innovation by Coenraad van Houten made modern cocoa powder possible?

A. Chocolate conching to smooth texture

B. Pressing cocoa liquor to remove much of the cocoa butter

C. Tempering chocolate to stabilize crystals

8 Which non-dairy milk generally froths most like dairy for creamy hot cocoa?

A. Oat milk (especially “barista” blends)

B. Almond milk

C. Rice milk

9 Compared with Dutch-processed cocoa, natural cocoa typically tastes...

A. Brighter and more acidic, with fruitier notes

B. Strongly of vanilla without added flavoring

C. Noticeably salty by itself

10 Which civilization is widely associated with early ceremonial cacao drinks and detailed records of chocolate use?

A. The Maya

B. The Vikings

C. Ancient Greeks

11 Instant hot cocoa mixes can be made with hot water because they often contain what?

A. Cornstarch

B. Baking soda

C. Dried milk powder

12 What’s a reliable way to prevent cocoa powder from clumping when making hot cocoa?

A. Dump it straight into boiling liquid and stir once

B. Microwave the dry powder before mixing

C. Whisk it into a small amount of cold liquid first to make a slurry, then add hot milk/water

13 When using chopped chocolate for drinking chocolate, what does cocoa butter contribute?

A. Extra caffeine for a stronger buzz

B. Silky body and a rich, lingering mouthfeel

C. A lower melting point for milk proteins

14 Why can a ‘skin’ form on hot milk used for cocoa?

A. Denatured milk proteins and fat form a film as water evaporates

B. Caramelized sugar crystallizes on the surface

C. Cocoa powder reacts with alkali in the milk

15 Which statement about cacao nibs versus cocoa powder is accurate?

A. Cocoa powder contains whole cocoa beans and more fat than nibs

B. Cacao nibs are crushed pieces of roasted beans with cocoa butter intact; cocoa powder is mostly defatted cocoa solids

C. They’re the same; the names are interchangeable