巧克力怎么做出来的巧克力怎么做

巧克力是怎样作成的?The creation of this confection is tedious and time-consuming, and has both a sweet and a bittersweet ending. Initially, skilled workers cut ripe cacao bean pods from the cacao tree, split them open, and scrape out the pulp contained inside. After the mass of pulp ferments for a few days, workmen spread it in the hot sun to dry, separate the dried seeds from the remainder of the pulp, and bag them for shipment to the market.
Once the bagged seeds arrive at their destination, the manufacturer's processing mill, they are cleaned to remove foreign material. Next, they are roasted, to loosen their husks, which are then literally blown away in yet another process. Finally, the inner kernel of the seed is broken into bits called "nibs." At this juncture, the road in the chocolate making process forks, as what is done next with the nibs determines the final product.
When the nibs are ground under heavy stone mills, the oil within the nibs is released, and transforms the mass into "chocolate liquor," a thick substance which, upon hardening, produces the bitter chocolate used in recipes for baking and for candy-making. The method of producing sweet chocolate follows that of producing bitter chocolate, with the addition of other substances, such as cocoa butter, a fat.
Workmen obtain cocoa butter, a byproduct of the cocoa making process, by grinding the nibs, and by separating part of the fat from the resulting mass. Not only is cocoa butter an essential ingredient in producing sweet chocolate, but also in producing cosmetics and medicines. Once the cocoa butter is extracted for its various uses, the remaining mass is finely, and finally, ground to produce cocoa.
Cocoa, the drink, is the mother of all chocolate making. The ancient Aztecs prepared the original version of this beverage by crushing cacao beans, which they boiled with water and various spices, seasoned with pepper, and served cold.
Spanish explorers, who stumbled upon this potent Aztec drink, stole the recipe, deleted the pepper from it, and substituted an equal measure of sugar to the crushed cacao beans and water before boiling it. The Spaniards successfully squirreled away their new and improved drink recipe for almost 100 years until, in the mid 17th century, a Frenchman found sweet success by discovering the art of making solid chocolate from finely ground cacao beans.
The secret was out, and the rest is history!
tedious: 单调乏味的
time-consuming: 花费大量时间
【巧克力怎么做出来的巧克力怎么做】bittersweet: 苦乐参半的
scrape: 挖
pulp: 果肉
ferments: 发酵
roasted: 烘干
husk: 外壳
kernel: 核
forks: 分岔
hardening: 硬化
addition: 添加物
byproduct: 副产品
cosmetics: 化妆品
Aztecs: 阿芝台克人
potent: 功效强大的
squirrel: 贮藏

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德芙巧克力各种口味如何(做一下具体描述）德芙,DOVE含义鸽子,和平鸽巧克力是天赐的美味，带给我们情感和健康，“浪漫、青春、健康、力量、关心、博爱、愉悦……”薄荷巧克力代表你对情人：你觉得情人深懂生活情趣，而且潇洒不羁，是你梦寐以求难得遇上的最佳情人，但老是觉得情人会对你做出不忠的事，少了一份安全感，美中不足。代表情人对你：你在情人心目中是前卫、愿意接受新事物的新人类，在情人心里占据了重要位置，但情人觉得你太贪玩和未定性，不大放心得下，所以一步一步追踪。酒心巧克力 ——与你共醉代表你对情人：情人是情场高手，美得像醇酒，完全俘虏了你，对方说一，你不敢说二，经常在情人的呼之则来挥之即去的对待下生活，令你少了一份自尊，应该考虑逃出魔掌。代表情人对你：知道你喜欢挑战和刺激，勇于尝试，但对情人有点冷，使情人坐立难安，很希望大家的感情能够尽快明朗化。但可以肯定你在关系上占了上风，大可放心。黑苦巧克力代表你对情人：你主观觉得情人可以刻苦耐劳，是可以依靠的伴侣，而且情人个性强，独立有主见，这些都是你希望可以从对方身上学习的优点。你会很珍惜这个情人。代表情人对你：认为你很神秘，深不可测，幻想你的过去背负一大堆情债，很希望自己可以做拯救你的那一位。基本上对方很痴恋你，只是做人优柔寡断，不懂把握时机。牛奶巧克力代表你对情人：感觉情人很纯真，很乖巧，虽然很珍惜对方，但觉得对方像未戒奶似的，少了一份征服的满足感。这段情少了一份反动的张力，随时有被甩掉的危机，要好自为之。代表情人对你：情人觉得你皮肤幼滑，头发有光泽，是可爱的小公主小王子，对方很想保护你，是你触动动了对方伟大的父爱母爱，你可以随时随地的撒娇，但小心变成白痴儿。果仁巧克力代表你对情人：跟情人相处虽然没有激情，但多了一份细水长流的感觉，就算在相处之初，也有这份感觉，觉得对方是你寻寻觅觅中最佳候选人，惟独认为情人太过循规蹈矩。代表情人对你：情人对你一心一意，很想随时随地侍奉你左右，对方会在你平凡之中显出不平凡，使你着了魔似的，情人有点傻气，使你少了一份戒心，但小心对方会做出一反常态的怪诞行为。白巧克力代表你对情人：你认为情人没有主见，是缺点也是优点，好处是做什么永远都有人附和，你多了一只好使好用的奴隶兽，但会担心这种二人如一人的生活，少了一起成长的经验。代表情人对你：情人爱你的脱俗，不食人间烟火，但相处过后反之害怕你的过分洁癖，正在想办法离开你，但想起你的柔情却又不舍得，现在正处于进退两难之间，一切听天由命吧。榛子巧克力——忠贞果仁巧克力——可人榛子巧克力——忠贞果仁巧克力——可人奶香巧克力——我的蜜糖
丝滑牛奶，黑巧克力，榛仁，麦芽脆心都不错
德芙榛子巧克力德芙奶香白巧克力德芙香浓黑巧克力德芙丝滑牛奶巧克力德芙醇香摩卡及考杏仁巧克力德芙榛子、杏仁及葡萄干巧克力德芙脆巧心德芙星彩巧克力德芙脆香米还新出了两种，一种可可粒夹心，一种椰奶的。口味：奶香白巧克力、香橙、麦芽、清凉薄荷、榛仁巧克力、黑巧克力、丝滑牛奶
黑巧克力的很濃郁
絲滑的也一樣而且更香
榛仁個人不大喜歡而且買來的話全是碎的。。
麦芽脆心感覺太甜了不過不錯的

巧克力怎么做出来的 巧克力怎么做

巧克力怎么做出来的巧克力怎么做