巧克力生产过程英文ppt课件
查理与巧克力工厂英文(课堂PPT)
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The third golden ticket was foun d by Violet who chew gum all da y long.
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The forth golde n ticket was fou nd by Mike wh o did nothing bu t watched TV.
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Town have the world‘s largest chocolate factory .One day, the factory owner Willy Wonka announced a notice. He would invite f ive lucky children to get around his factory and they would have enough chocolate to eat . Five golden tickets had been printed on gol den paper and these five golden tickets had been hidden underneath the ordinary wrappi ng paper of chocolate. Charlie, a very poor chance, found the last one .As they got around the factory, the oth er four child lost control. At last, Charlie ha d become the final winner. WillyWonka deci ded to give his factory to little Charlie. But Charlie. wanted go with his families . 2
生产巧克力过程英语作文
生产巧克力过程英语作文English:The process of chocolate production begins with the harvesting of cocoa beans, which are then fermented, dried, and roasted to bring out their rich flavor. The roasted beans are then cracked open to separate the cocoa nibs from the shells, which are then ground into a cocoa mass. This cocoa mass is then pressed to extract cocoa butter, leaving behind cocoa powder. The next step involves blending the cocoa mass, cocoa butter, sugar, and sometimes milk powder to create the chocolate liquor. The chocolate liquor is then refined and conched, a process of mixing and aerating the chocolate to develop its smooth texture and remove any bitterness. Finally, the chocolateis tempered by heating and cooling to create a stable crystalline structure, before being poured into molds, cooled, and packaged for distribution.Translated content:巧克力生产的过程始于可可豆的收获，之后进行发酵、干燥和烘烤等步骤以释放出浓郁的风味。
巧克力的介绍英文 PPT课件
比利时“吉利莲”巧克力：唯一被比利时王室授予金质奖章的巧克力品牌，有 “巧克力王国中的至尊”之称。现主要的有贝壳（金贝壳）、雪球、精典、
宝石、 情人及世界之粹7大系列。
比利时的DucD’o（迪克多）巧克力：产品种类有：雅致综合巧克力、12 星座心
形巧克力，黑松露巧克力，吮指回味。
1.Etymology 2.History 3.Factory 4.Origin 5.Varieties 6.Brand 7.Story 8.Effect
Etymology
The Nahuatl word “xocolatl”
"xococ" means sour or bitter "atl" means water or drink
• Fall In Love(坠入爱河):
• Then, love began to grow in the two young people’s hearts .Since then , Leon and Bazaar slipped(偷偷溜入) into the kitchen` almost every night,Leon made ice creams for the Princess and Bazaar taught Leon English .Together, they shared the delicious ice creams and interesting things that happened to them. Day by day, the young girl and the young boy fell in love with each other, but they had never expressed their love feelings because in a world where status and prestige meant everything, they knew their love could never be possible.So they both buried the love into the depth of their hearts .
罗尔德达尔《查理和巧克力工厂PPT》
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输入章节标题内容
I long to alleviate this evil, but I cannot, and I too suffer. This has been my life. I have found it worth living
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输入章节标题内容
I long to alleviate this evil, but I cannot, and I too suffer. This has been my life. I have found it worth living
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输入章节标题内容
I long to alleviate this evil, but I cannot, and I too suffer. This has been my life. I have found it worth living
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输入章节标题内容
I long to alleviate this evil, but I cannot, and I too suffer. This has been my life. I have found it worth living
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总结
I long to alleviate this evil, but I cannot, and I too suffer. This has been my life. I have found it worth living
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输入章节标题内容
I long to alleviate this evil, but I cannot, and I too suffer. This has been my life. I have found it worth living
巧克力制作流程英文
Chocolate Production ProcessChocolate, a delightful and irresistible treat loved by people around the world, has a fascinating production process. From the harvesting of cocoa beans to the final packaging of the finished products, every step contributes to the creation of this delectable indulgence. In this article, we will explore the detailed process of chocolate production.Harvesting and FermentationThe first stage of chocolate production is the harvesting of cocoa beans. These beans are derived from the cocoa tree, which is mainly grown in tropical regions. Once the cocoa pods are ripe, they are carefully cut from the tree using a machete or a sharp knife.After harvesting, the cocoa pods are opened, revealing the cocoa beans inside. The beans are surrounded by a sweet white pulp, which is also extracted. The beans, along with the pulp, are placed in large fermentation boxes or heaps and covered with banana leaves or other materials to maintain the heat and humidity.During the fermentation process, which usually lasts for about five to seven days, beneficial microorganisms break down the pulp surrounding the beans. This fermentation step is crucial as it develops the rich flavors and aromas that characterize chocolate.Drying and RoastingFollowing fermentation, the beans are spread out to dry either in the sun or using special drying equipment. They are regularly turned to ensure even drying and to prevent the growth of mold. This drying process typically takes about a week.Once the beans are sufficiently dry, they are ready for roasting. This step involves applying heat to the beans, which further develops their flavor. The roasting temperature and time vary depending on the desired characteristics of the chocolate. During roasting, the beans undergo complex chemical reactions that give them their distinct taste and color.Grinding and ConchingAfter roasting, the cocoa beans are cooled and their outer shells are removed, leaving behind the cocoa nibs – the essence of chocolate. These nibs are then ground into a thick, chocolatey paste called chocolate liquor or cocoa mass. The grinding process is typically done using heavy machinery, such as mills or grinders, that apply pressure to break down the cocoa nibs into smaller particles.Next comes the conching process, which involves continuously stirring and kneading the chocolate liquor to smoothen its texture and refine its flavor. This step is done in specialized machines known as conches, which contain granite rollers. The conching process can last for several hours to several days, depending on the desired quality and characteristics of the chocolate.Tempering and MoldingFollowing conching, the chocolate undergoes the tempering process, which is crucial for achieving a smooth and glossy finish. Tempering involves heating, cooling, and reheating the chocolate to specific temperatures, allowing the cocoa butter crystals to form stable structures. This step ensures that the chocolate has a desirable texture and does not easily melt at room temperature.Once the chocolate is properly tempered, it is poured into molds, which can vary in size and shape. The molds are then gently shaken to remove any air bubbles and ensure that the chocolate settles evenly. After a period of cooling, the chocolate solidifies, forming the familiar shape and form associated with the chosen mold.PackagingThe final stage of chocolate production is packaging. Once the molded chocolate has completely cooled and hardened, it is carefully removed from the molds. The chocolates are then packaged in attractive boxes, bags, or wrapping to protect them and enhance their visual appeal.During the packaging process, quality control measures are implemented to ensure that only the finest chocolates are chosen for sale. This includes inspecting for any defects, such as cracks or breakages, and ensuring that the chocolates are free from any impurities.ConclusionThe production process of chocolate is a meticulous and intricate journey that starts from the harvesting of cocoa beans and ends with the packaging of the final products. Each step, from fermentation to conching and tempering, contributes to the unique flavors, textures, and appearance of chocolate. The dedication and expertise of chocolatiers around the world bring us the delightful treats that we all love and enjoy. So, the next time you savor a piece of chocolate, remember the intricate process that went into its creation.。
巧克力的生产过程英文许作文
巧克力的生产过程英文许作文The Chocolate Production Process.Chocolate, a delectable treat that tantalizes the taste buds of millions worldwide, is the result of a meticulous production process that transforms raw ingredients into a sweet indulgence. This process, rich in history and tradition, involves several stages, each crucial to creating the perfect chocolate bar.1. Sourcing the Beans.The journey of chocolate begins with the cocoa tree, primarily grown in tropical regions. These trees produce pods, which are harvested, typically by hand, by farmers. The pods are then opened to reveal the cocoa beans, which are typically covered in a sticky, pulp-like material. This material is removed, and the beans are left to dry.2. Fermentation and Drying.After harvesting, the beans undergo a fermentation process, usually for several days, to develop their flavor and aroma. This step is crucial as it helps develop the characteristic chocolatey taste. Following fermentation, the beans are dried, either in the sun or using mechanical methods, to remove any remaining moisture.3. Roasting the Beans.Once dry, the cocoa beans are roasted to release their oils and intensify their flavor. This roasting process is carefully controlled to avoid burning the beans, ensuring that the chocolate retains its smooth, rich taste.4. Grinding the Beans.After roasting, the beans are ground into a liquid called "cocoa liquor," which contains both cocoa solids and cocoa butter. This grinding process is done using large, industrial-sized grinders that break down the beans into a smooth paste.5. Separating the Solids and Butter.The next step involves separating the cocoa solids from the cocoa butter. This process is known as "pressing" andis achieved through the use of centrifuges or presses. The resulting cocoa solids, which contain the majority of the chocolate's flavor and aroma, are further processed into cocoa powder. The cocoa butter, on the other hand, is stored for later use in the chocolate-making process.6. Mixing and Conching.To create chocolate, the cocoa solids are mixed with sugar, cocoa butter, and sometimes milk powder or other ingredients. This mixing process is done in large, rotating vats called "conches," where the ingredients are blended together for several hours, sometimes even days. This long conching process helps to develop the chocolate's smooth, creamy texture and enhances its flavor.7. Molding and Cooling.Once the chocolate mixture is ready, it is poured into molds, which can be of various shapes and sizes. These molds are then placed in cooling rooms, where the chocolate solidifies into its final form.8. Packaging.After cooling, the chocolates are removed from the molds and inspected for any imperfections. They are then wrapped in foil or paper, and sometimes even placed in boxes or other packaging materials, ready for distribution and consumption.In conclusion, the chocolate production process is a meticulous blend of art and science. It requires careful attention to detail, precision, and the use of high-quality ingredients to create the perfect chocolate bar. From sourcing the beans to packaging the final product, each step plays a crucial role in ensuring that chocolate lovers worldwide can enjoy this sweet treat.。
巧克力制造生产英语作文
巧克力制造生产英语作文{z}Chocolate Manufacturing ProcessThe process of manufacturing chocolate is a fascinating journey from bean to bar.It begins with the cultivation of the cacao tree, the source of chocolate"s unique flavors and health benefits.Let"s explore the step-by-step process of chocolate production.1.Cacao Bean Harvesting:Cacao beans are harvested from the pods of the cacao tree.Farmers carefully open the pods and extract the beans, which are surrounded by a sweet, white pulp.The beans need to ripen fully before harvesting, usually taking around five to seven months.2.Fermentation:After harvesting, the beans are fermented.This natural fermentation process develops the chocolate"s flavor and aroma.The beans, still covered in pulp, are placed in fermentation boxes and covered with banana leaves.Over the next few days, the beans ferment and the pulp dries up, turning the beans into a dark brown color.3.drying:Once the fermentation process is complete, the beans need to be dried.This removes the remaining moisture and prepares the beans for roasting.The beans are spread out in a single layer on raised beds or concrete floors and left to dry in the sun or in dryers.4.Roasting:After drying, the beans are roasted to enhance their flavor and aroma.The roasting temperature varies depending on the desired flavor profile.Roasting also helps to remove any remaining moisture and kills any bacteria present in the beans.5.winnowing:After roasting, the beans must be winnowed, which separates the nibs (the meat of the bean) from the husks.The beans are either winnowed by hand or using machinery.The husks are discarded, and the nibs are collected for further processing.6.Grinding:The nibs are then ground into a fine paste, creating a thick, chocolatey substance known as chocolate liquor.This process can be done using a traditional stone grinder or modern roller mills.The grinding process takes several hours and helps to release the natural oils within the nibs, giving chocolate its smooth texture.7.Conching and Refining:The chocolate liquor is then refined and conched.Refining involves removing any remaining impurities and refining the chocolate"s texture.Conching is a mixing process that develops the chocolate"s flavor, smoothness, and body.The chocolate is passed through a conching machine multiple times, which helps to integrate the ingredients andcreate a consistent texture.8.Tempering:Tempering is a critical step in chocolate manufacturing.It involves heating the chocolate to a specific temperature and then cooling it down to create stable chocolate crystals.This process prevents the chocolate from separating and ensures a smooth, glossy finish when melted and poured.9.Molding:The tempered chocolate is now ready to be molded into various shapes and sizes.The chocolate is poured into molds and allowed to set.Once set, the molds are removed, revealing the finished chocolate bars.10.Packaging:The final step in the chocolate manufacturing process is packaging.The chocolate bars are wrapped in attractive wrappers, protecting them from light, heat, and moisture.Proper packaging ensures that the chocolate maintains its quality and freshness until it reaches the consumer.In conclusion, the journey from cacao bean to chocolate bar is a complex and meticulous process.Each step, from harvesting to packaging, is crucial in creating the delicious and indulgent treat we know as chocolate.。
巧克力CHOCOLATE 英文课件.ppt
Debauve &Gallais
It comes France. It is the most ancient royal chocolate trademark in the world. It is called Rolls-Royce among chocolates.
• Godiva
Next, let’s see how the
chocolate maker turns this
unsweetened chocolate into
the chocolate we eat.
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.
A BBC report indicated that melting chocolate in one's mouth produced
an increase in brain activity and heart rate that was more intense than that associated with passionate kissing, and also lasted four times as long after the activity had ended.
生产巧克力的过程英文作文
生产巧克力的过程英文作文The Process of Chocolate Production.Chocolate, a beloved treat worldwide, is a complex product with a rich and fascinating history. Its production is a blend of art, science, and tradition, resulting in a variety of flavors and textures that delight the senses. In this article, we will explore the intricate process of chocolate production from bean to bar, uncovering the steps involved in bringing this delicious confection to life.Step 1: Sourcing the Beans.The journey of chocolate begins with the cocoa bean, which is harvested from the pods of the cocoa tree. These trees grow in tropical climates, primarily in regions near the equator. The pods, which contain the beans, are picked by hand when ripe and then split open to reveal the beans. The beans are then fermented, a process that begins the breakdown of the pulp surrounding them, giving them theircharacteristic chocolate flavor.After fermentation, the beans are dried, often in the sun or in large drying sheds. This process reduces the moisture content of the beans, making them suitable for storage and transportation. Once dried, the beans are sorted, cleaned, and packaged, ready for shipment to chocolate manufacturers.Step 2: Roasting and Winnowing.At the chocolate factory, the first step in the production process is roasting the beans. Roasting transforms the raw beans into a dark, rich.。
巧克力生产过程英语作文
巧克力生产过程英语作文The Enchanting Journey of Chocolate: Unveiling the Art of Chocolate Production.Chocolate, a delectable indulgence that tantalizes taste buds with its rich, complex flavors, embarks on an intricate journey from humble cocoa beans to the velvety smoothness we savor. This remarkable transformation involves meticulous craftsmanship and an intimate understanding of the cocoa fruit's secrets.Harvesting the Cacao Pod.The genesis of chocolate lies in the cacao pod, a vibrant fruit that adorns the branches of Theobroma cacao trees. These pods, ranging in size from a grapefruit to a football, ripen to a deep yellow hue, signaling their readiness for harvest. Careful hands pluck the pods from the trees, ensuring their delicate interiors remain untouched.Fermentation: Releasing the Cocoa's Potential.Upon harvest, the cocoa pods are split open, revealing the cocoa beans nestled within a sweet, white pulp. The fermentation process, the cornerstone of chocolate production, commences. The beans are heaped into large wooden boxes or concrete tanks, where they undergo a controlled fermentation process for several days. During fermentation, natural enzymes break down the pulp and sugars, releasing the distinctive chocolate flavor precursors.Drying: Preserving the Essence of Flavor.After fermentation, the cocoa beans are spread out on drying mats or trays, exposed to the sun's warm rays or warm air in controlled drying facilities. This crucial step removes moisture from the beans, intensifying their flavor and preserving their integrity for further processing.Roasting: Unveiling the Chocolate Aroma.The dried cocoa beans embark on a transformative journey through roasting machines. These machines subject the beans to carefully controlled temperatures, releasing their enticing chocolate aroma. Roasting brings forth the complex flavor profile of chocolate, developing its depth and richness.Winnowing: Separating the Hulls.Once roasted, the cocoa beans are winnowed to separate the roasted cocoa nibs from the papery hulls. Winnowing machines, using a combination of air and agitation, gently lift the hulls away, leaving behind the prized cocoa nibs.Grinding: Creating the Smooth Paste.The cocoa nibs, the heart of the chocolate, undergo a rigorous grinding process. Specialized machines pulverize the nibs into a smooth, liquid paste. This paste, known as chocolate liquor, contains both cocoa solids and cocoa butter, the essential ingredients for chocolate production.Pressing: Extracting the Cocoa Butter.The chocolate liquor is subjected to a high-pressure press, which separates the cocoa butter from the cocoa solids. Cocoa butter, a delicate and flavorful fat, is used in various confectionery applications, including making chocolate bars and coatings.Mixing: Blending for Desired Flavors.The cocoa solids, the non-fat component of chocolate, are combined with varying proportions of cocoa butter, sugar, and other ingredients to create different types of chocolate. Milk chocolate incorporates milk powder, while dark chocolate boasts a higher cocoa solids content.Conching: Refining the Texture.The chocolate mixture undergoes a meticulous conching process, where it is kneaded and agitated for extended periods. This process eliminates harsh flavors, softens thetexture, and develops the velvety smoothness that characterizes fine chocolate.Tempering: Stabilizing the Chocolate.Tempering is a crucial step in chocolate production, ensuring the glossy appearance and desirable snap when broken. It involves heating and cooling the chocolate in a controlled manner, stabilizing the cocoa butter crystalsand creating a smooth, consistent texture.Molding and Shaping:The tempered chocolate is poured into molds of various shapes and sizes. It is then cooled and solidified tocreate the final chocolate products, such as bars, pralines, and bonbons.Packaging and Storage:To preserve the freshness and quality of the chocolate, it is carefully packaged in airtight containers and storedin controlled environments. Proper storage helps maintain its flavor and texture for optimal enjoyment.The production of chocolate is a symphony of art and science, where each step contributes to the creation of a delectable masterpiece. From the harvest of the cacao pod to the final packaging, meticulous attention to detail and a deep understanding of the cocoa fruit's unique properties ensure the enchanting experience that chocolate lovers around the world cherish.。