2. 200 400 600 800 1000 History of Chocolate Valentine’s Day Chemistry of Chocolate Chocolate- making process Chocolate Nutrition

3. Chocolate plantations were first established in 600 AD on this continent History of Chocolate 200

4. What is South America/Central America? History of Chocolate 200

5. Match the following years with the type of chocolate that was invented that year: Chocolate types: White, Milk, Dark Years: 1847, 1875, 1930 History of Chocolate 400

6. Dark - 1847 Milk - 1875 White - 1930 History of Chocolate 400

7. The Mayans, Aztecs, and Incas first consumed chocolate in this form. A. What is a paste? B. What is a liquid? C. What is a solid bar? History of Chocolate 600

8. B. What is a liquid? History of Chocolate 600

9. One of the problems with the first drinking chocolate was that it did not dissolve properly in hot water, but rather clumped and floated to the surface. So, in 1928, Dutchman Van Houten invented a process now known as “Dutching” to remove this component of the cocoa, making it easier to mix. History of Chocolate 800

10. What is Cocoa butter/ fat? History of Chocolate 800

11. The first milk chocolates had a gritty texture because the size of the non- fat particles was too big (larger than 30 microns). This issue was solved in 1880 with the invention of a machine called a “conche.” The machine was invented by this now well-known gourmet chocolate company. History of Chocolate 1000

12. What is Lindt? History of Chocolate 1000

13. This is the Greek word for Cupid, God of Love? Valentine’s Day 200

14. What is Eros? Valentine’s Day 200

15. According to English tradition – this happens “to the first man a woman sees” on Valentine’s Day? Valentine’s Day 400

16. What is Marry Him? Valentine’s Day 400

17. This candy factory made the first “conversation hearts” Valentine’s Day 600

18. What is NECCO? Valentine’s Day 600

19. This is the ancient Roman festival that Valentine’s Day originates from Valentine’s Day 800

20. What is Lupercalia? Valentine’s Day 800

21. This person sent the first Valentine’s Day card after being captured in 1415 Valentine’s Day 1000

22. Who is Charles, Duke of Orlean’s? Valentine’s Day 1000

23. Carbohydrates make up approx. half the weight of chocolate. Most of it is sucrose, but some of it is this type of sugar found in milk. Chocolate Nutrition 200

24. What is Lactose? Chocolate Nutrition 200

25. Chocolate Nutrition 400 This nutritional component of chocolate is the most energy rich, giving 9 calories of energy per gram

26. Chocolate Nutrition 400 What is fat?

27. Match the %s with the correct type of nutrient in chocolate %: 6, 15, 17 Nutrients: Fat, Protein, Carbohydrates Chocolate Nutrition 400

28. Chocolate Nutrition 600 Fat = 15% Protein = 6% Carbohydrates = 17%

29. DAILY DOUBLE Place A Wager Chocolate Nutrition 800

30. 27% of the fat in chocolate is palmitic acid, which moderately raises cholesterol levels. Palmitic acid is this type of fat. Chocolate Nutrition 800

31. What is saturated fat? Chocolate Nutrition 800

32. Positive health effects, such as reduced risk of heart disease have been attributed to this class of antioxidants found in chocolate. Chocolate Nutrition 1000

33. What are Polyphenols/Flavinoids/Fla vinols?

34. In the “chromatography of colors” experiment, the M&M coating dyes were separated based on this property Chemistry of Chocolate 200

35. What is polarity? Chemistry of Chocolate 200

36. Methylxanthines are a class of psychoactive compounds found in chocolate. Name this most common methylxanthine. Chemistry of Chocolate 400

37. What is caffeine? Chemistry of Chocolate 400

38. An important property of different types of chocolate is viscosity, which is a measure of this (BE CAREFUL!) Chemistry of Chocolate 600

39. What is resistance to flow? Chemistry of Chocolate 600

40. This methylxanthine (caffeine without one methyl group) is present in higher concentrations in chocolate than caffeine Chemistry of Chocolate 800

41. What is theobromine? Chemistry of Chocolate 800

42. Chocolate also contains these two psychoactive compounds, phenylethylamine and anadamide. They have similar structures/functions to these two illegal substances (Name one- double points for both!) Chemistry of Chocolate 1000

43. What are methamphetamine and THC (Cannabis)? Chemistry of Chocolate 1000

44. White chocolate spoils faster than dark or milk chocolate because it does not contain this component Chocolate- making process 200

45. What are Cocoa beans/ “nibs”? Chocolate- making process 200

46. This term, more commonly used by podiatrists, is used to describe chocolate coating that “drips” to the base of truffles because it is not viscous enough. Chocolate- making process 400

47. What is foot/feet? Chocolate- making process 400

48. This textile industry term describes the process of grinding chocolate particles to make the final products smooth. Chocolate- making process 600

49. What is to mill/milling? Chocolate- making process 600

50. Sugar in the crystalline form does not have the same desirable flow and flavor absorption properties as this type of sugar. Chocolate- making process 800

51. What is amorphous sugar? Chocolate- making process 800

52. Lecithin, from the soy bean, is used in chocolate to separate the water globules in fat, allowing liquid chocolate to flow. It makes this type of mixture. Chocolate- making process 1000

53. What is an emulsion?

54. The Final Jeopardy Category is: Chemical Structures in Chocolate Please record your wager. Click on screen to begin

55. This is the structure of caffeine, one of the psychoactive compounds in chocolate Click on screen to continue

56. What is…. Click on screen to continue