How is Chocolate Made? Reading Answers

Jul 6, 2024

How is Chocolate Made? Reading Answers is an academic reading answers topic. The How is Chocolate Made? Reading Answers have a total of 7 IELTS questions in total. In the questions, you have to fill in the blanks with appropriate answers.

Candidates should read the IELTS Reading passage thoroughly to recognize synonyms, identify keywords, and answer the questions below. IELTS Reading practice papers, which feature topics such as The How is Chocolate Made? Reading Answers. Candidates can use IELTS reading practice questions and answers to enhance their performance in the reading section.

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Section 1

Read the Text Below and Answer Questions

How is Chocolate Made?

The process of making chocolate is quite simple. Chocolate is such a pure, natural food that it does not require much processing to get it from cocoa bean to chocolate bar. Here is how it is done:

By the time cocoa gets to the chocolate factory the beans have been removed from their pods and fermented in boxes to kill the cocoa bean and start breaking down the shell around it. Then they dried in the sun. Both the fermenting and drying processes take place on the farm. The complete process from picking to the end of the drying period takes about three weeks.

When the cocoa beans arrive in sacks at the chocolate factory, they are washed and roasted and the shells around the beans are crushed and blown away in a process called winnowing. What is left are called nibs. This is the purest form of chocolate, but it is very bitter.

The nibs are then crushed, which releases the oil within them, creating a dark brown liquid called cocoa liquor. Under heat and pressure, much of the oil is removed from the liquor and processed as a secondary product, cocoa butter. The remaining solid is formed into large blocks of cocoa mass and shipped to chocolate manufacturers.

Chocolate manufacturers crush the blocks and add other ingredients. Dark chocolate is 75 percent or more chocolate mass with added sugar. Milk chocolate contains 35 percent chocolate mass with sugar, cocoa butter, and milk power. White chocolate has no cocoa mass, but is a combination of cocoa butter, milk powder and vanilla.

Each mixture is heated and then slowly cooled in a process called tempering, which keeps the sugar evenly distributed in the mixture and stops large sugar crystals from forming. The mixture is then poured into moulds, which are passed along a vibrating conveyor belt to remove any air bubbles. When the chocolate in the moulds has set, it is ready to be removed then packed and sent to be sold.

Section 2

Solution and Explanation

Questions 15-21

Choose ONE WORD from the text for each answer.

CHOCOLATE PRODUCTION PROCESS

- cocoa pods are picked
- beans are removed from their shells and fermented
- beans then put in sun to be 15……

Answer: DRIED
Supporting statement:“.......Then they dried in the sun. Both the fermenting and drying processes take place on the farm..........”
Keywords: dried, sun
Keyword Location: para 2, Line 3-4
Explanation: It is given that after fermenting, the beans are dried in the sun to complete the preparation process on the farm.

- beans arrive at chocolate factory
- beans are washed and roasted
- beans undergo 16……..process to remove shells

Answer: WINNOWING
Supporting statement:“.......the shells around the beans are crushed and blown away in a process called winnowing..........”
Keywords: winnowing, shells
Keyword Location: para 3, Line 2-3
Explanation: It is given that after washing and roasting, the beans go through winnowing to remove the shells.

- once the shells are removed, the beans are known as 17………..

Answer: NIBS
Supporting statement:“........What is left are called nibs. This is the purest form of chocolate, but it is very bitter..........”
Keywords: nibs, purest
Keyword Location: para 3, Line 3-4
Explanation: It is given that after removing the shells through winnowing, the remaining part is called nibs, which are very bitter.

- the beans are crushed to create cocoa liquor
- oil is removed under high temperature and 18…… creates cocoa butter

Answer: PRESSURE
Supporting statement:“........Under heat and pressure, much of the oil is removed from the liquor and processed as a secondary product, cocoa butter.........”
Keywords: pressure, oil
Keyword Location: para 4, Line 2-3
Explanation: The oil is extracted from the cocoa liquor using heat and pressure, creating cocoa butter.

- what is left is cocoa mass, which is shipped in 19…..

Answer: BLOCKS
Supporting statement:“........The remaining solid is formed into large blocks of cocoa mass and shipped to chocolate manufacturers.........”
Keywords: blocks, shipped
Keyword Location: para 4, Line 3-4
Explanation: The leftover solid is formed into large blocks of cocoa mass, which are then shipped.

to chocolate manufacturers

- the cocoa mass is crushed
- sugar and other ingredients are added
- the different types of chocolate created are dark,
20.……. and white

Answer: MILK
Supporting statement:“.........Milk chocolate contains 35 percent chocolate mass with sugar, cocoa butter, and milk powder........”
Keywords: milk, chocolate
Keyword Location: para 4, Line 5-6
Explanation: Different types of chocolate are created by adding various ingredients, such as milk powder for milk chocolate.

- the mixture is heated and cooled and then put into

……..

Answer: MOULDS
Supporting statement:“........The mixture is then poured into moulds, which are passed along a vibrating conveyor belt to remove any air bubbles.........”
Keywords: moulds, mixture
Keyword Location: para 5, Line 1-2
Explanation: It is given that after being heated and cooled, the chocolate mixture is poured into moulds to set and form the final shape.

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