Chocolate-covered raisin

High school (ages 12+)
Food & Cooking

Name:

Date:

Step 1 · Read the article

Open the article and read it at the level above. Then answer the questions below in your own words.

https://smallwhale.org/articles/chocolate-covered-raisin

Write what each word means, using the article.

Do not copy the article. Write two things you learned, the way you would explain them to a friend.

Answers below are taken from the article’s stored facts, so they match what the student read.

1. What is the category?Confectionery
2. What is the key manufacturing process?Tempered chocolate enrobing of dried grapes
3. What are chocolate-covered raisins?They are little raisins that are wrapped in a smooth, shiny chocolate shell. Inside, the raisin is chewy, while the chocolate is crisp and melts in your mouth.
4. How are chocolate-covered raisins made?First, raisins are cleaned and kept dry so the chocolate sticks. Then a machine dips each raisin in tempered chocolate and cools it quickly so the shell sets fast.

Tempering: A process of heating and cooling chocolate to stabilize its crystalline structure for optimal gloss and snap.
Enrobing: A confectionery technique where a liquid coating, typically chocolate, is applied to a solid center.
Hygroscopic: Readily absorbing moisture from the air, a property of ingredients like raisins and sugar.
Fat Bloom: A grayish-white coating on chocolate caused by the migration and recrystallization of cocoa butter fats.