chocolate_巧克力_英语演讲_presentation

CCHhoohtcoocCloahltaoetceHoCloatutPpeot
Eating fruits、instant noodle、 bread、cookies、Tang-yuan、chips、 cotton candy、cakes…… with molten chocolate.
Overview of the main health effects attributed to chocolate
•Conching - A special machine is used to massage the chocolate in order to blend the ingredients together and smooth it out. Conching can take anywhere from two to six days. •Tempering - Tempering is a carefully controlled heating process where the chocolate is slowly heated, then slowly cooled, allowing the cocoa butter molecules to solidify in an orderly fashion. Without tempering, the chocolate does not harden properly or the cocoa butter separates out (as cream separates from milk).
Next, let’s see how the chocolate maker turns this unsweetened chocolate into the chocolate we eat.
There are three basic things that must be done by the chocolate maker to make a chocolate bar:
•Unsweetened chocolate is pure chocolate liquor, also known as bitter or baking chocolate. It is unadulterated chocolate.
Chocolate has become one of the most popular food types in the world. Gifts of chocolate have become traditional on certain holidays: Chocolate eggs are popular on Easter;Chocolate coins are traditional on Hanukkah and Christmas;On Valentine‘s Day, a box of chocolate is romantic, usually with flowers and a greeting card; Thanksgiving, and birthdays…………
Romance
Health
Eneຫໍສະໝຸດ Baidugy
Joy
Have you ever wondered where chocolate comes from? Now, we'll enter the amazing world of chocolate!
Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate dates back before the Olmec. The Maya civilization grew cacao trees in their backyard, and used the cacao seeds to make a frothy, bitter drink. The Mayas believed that chocolate had mystical properties---but cocoa also had commercial value. In fact, cocoa beans were used as a form of currency that was worth its weight in gold!
•Dark chocolate is produced by adding fat and sugar to the cacao mixture. Dark chocolate, with its high cocoa content, is a rich source of epicatechin and gallic acid, which are thought to possess cardioprotective properties. It has also been said to reduce the possibility of a heart attack when consumed regularly in small amounts.
The cacao tree produces a fruit about the size of a small pineapple. Inside the fruit are the tree's seeds, also known as cocoa beans.
The beans are fermented for about a week, dried in the sun and then shipped to the chocolate maker. In the next sections, the chocolate maker will turn these raw beans into luscious chocolate.
Chocolate starts with a tree called the cacao tree (Theobroma cacao). This tree grows in equatorial regions, especially in places such as South America, Africa and Indonesia.
Acne
There is a popular belief that the consumption of chocolate can cause acne. This belief is not supported by scientific studies.Various studies point not to chocolate, but to the high glycemic nature of certain foods, like sugar, corn syrup, and other simple carbohydrates, as a cause of acne.Chocolate itself has a low glycemic index.Other dietary causes of acne cannot be excluded yet, but more rigorous research is required.
Once roasted, winnowed and blended, the nibs are ground, and the ground nibs form a viscous liquid called chocolate liquor (the word liquor has nothing to do with alcohol -- that's just what it's called). Chocolate liquor is pure, unsweetened chocolate. Eaten in this state, it's pretty nasty because it is bitter, but it's possible to acquire a taste for it.
While chocolate is regularly eaten for pleasure, there are potential beneficial health effects of eating chocolate. Cocoa or dark chocolate benefits the circulatory system. Other beneficial effects suggested include anticancer, brain stimulator and cough preventer.
The chocolate maker starts by roasting the beans to bring out the flavor. Different beans from different places have different qualities and flavors, so they are often sorted and blended to produce a distinctive mix. Next, the roasted beans are winnowed. Winnowing removes the meat (also known as the nib) of the cocoa bean from its shell.
On the other hand, the unconstrained consumption of large quantities of any energy-rich food such as chocolate is thought to increase the risk of obesity without a corresponding increase in activity.
The types of chocolate
•Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk.
•White chocolate is formed from a mixture of sugar, cocoa butter and milk solids. Although its texture is similar to milk and dark chocolate, it does not contain any cocoa solids. Because of this, many countries do not consider white chocolate as chocolate at all.
Chocolate in its solid form was invented in 1847. Joseph Fry discovered a way to mix some of the cocoa butter back into the dutched chocolate, and added sugar, creating a paste that could be moulded. The result was the first modern chocolate bar.
•Adding ingredients(Blending) - The chocolate that we eat contains sugar, other flavors (like vanilla) and often milk (in milk chocolate). The chocolate maker adds these ingredients according to his or her secret recipe.