Thecreation of the first modern chocolate bar is credited to Joseph Fry, who in 1847 discovered that he could make a moldable chocolate paste by adding melted cacao butter back into Dutch cocoa
Chocolate is made from the beans of Theobroma cacao, a small evergreen tree native to the rainforests of Central and South America. Translating as food of the Gods’ in Greek, its elongated pods grow up to 35cm and vary in colour from bright yellow to deep evidence - traces of cacao on ancient pottery - suggests we’ve been indulging in cacao products for as long as 5,300 years 3,300 BC. The Mayans, indigenous people of Central America and Mexico, enjoyed it as a thick, foamy, bitter drink and the beans were potentially even used as currency by the years 250 - beans were so revered that the Aztecs circa 1345 - 1521 believed that cacao was a gift from the god Quetzalcoatl. They continued the Mayan tradition of preparing cacao as a drink, and it was enjoyed by rulers, priests and noblemen. Cacao was consumed for a variety of purposes including medicinal and as an aphrodisiac, and formed part of the rations supplied to Aztec soldiers. On special occasions, such as weddings, even lower-class members of society would be treated to a sip of the divine cacao is grown commercially grown in the tropical zones around the equator where climate conditions are well suited for their finicky nature; high temperatures, plenty of rainfall and moist air, while the rainforest canopy provides shade and protection from the GrowingThe Theobroma cacao tree bears flowers in small groups along the trunk and lower main branches. Once pollinated, these flowers develop into berries, called pods’. The pods take around five or six months to mature and ripen, turning a yellowy-orange colour as they do so.© Dan Bright2. SplittingThe elongated pods are harvested by hand and split open to reveal between 20 to 60 oval beans arranged along the long axis in a sweet, white, mucilaginous pulp. This usually happens on the same day as they are harvested, or at least within a few you want to, you can eat the cacao beans raw. The beans themselves have an intense, bitter, somewhat earthy flavour, and are a purple-brown colour on the white pulp that surrounds the beans has a very complex flavour it's much sweeter and fruitier, with a hint of citrus.© Dan Bright3. FermentingThe pulp and the beans are scooped out of the pods, and the beans are separated from the placenta. Careful fermentation develops the flavour by microbial the yeasts react, then the lactic acid bacteria, and finally the acetic bacteria. The fermentation process essentially modifies the beans and eliminates the mucilage, changing the colour, taste and smell of the beans.© Dan Bright4. DryingThe beans are dried to remove the moisture content. Traditionally, this is done naturally by the Sun, and the drying process continues to develop the flavour. Drying the beans quickly will result in a more bitter taste, but careful moderation will allow volatile acetic acid to evaporate during the drying process, resulting in a less acidic and more pleasant taste.© Dan Bright5. RoastingRoasting develops the flavour further, and also sterilises the beans, killing microorganisms like bacteria on the outer shell. Successful fermentation is an important microbial process, and will naturally create conditions ideal for bacteria, fungi and mould, so roasting is essential to remove these potentially dangerous also helps to get rid of some of the lingering acidic flavours, and makes the next stage much do roast potatoes stay so hot for so long?© Dan Bright6. CrackingThe roasted beans are cracked by applying pressure with a cacao crusher, separating the husks from the beans.© Dan Bright7. WinnowingWinnowing removes the lighter husks and dust particles, leaving the heavier beans or nibs’.Originally, winnowing was done by hand in a winnowing basket. The beans would be tossed into the air before being caught again in the basket, causing the brittle shells to break apart and separate from the beans. If done outside on a windy day, the lighter shells would blow away and the heavier nibs would fall back into the basket. Clever!More like thisToday, it's mostly done by a winnower machine. Vibrating shelves shake the beans, causing them to fall through a series of screens before a vacuum removes the lighter shells, leaving the precious nibs ready for the next stage.© Dan Bright8. GrindingThe now shell-less beans are ground up, and sugar is added. Cacao nibs are naturally quite bitter with a strong flavour, so adding sugar makes them sugar was a later development in the production of chocolate, having come about in the 16th Century, after the beans arrived in Spain.© Dan Bright9. TemperingSlowly heating and cooling the chocolate allows the fats to crystallise uniformly and the chocolate to break with a satisfying snap. It also helps give chocolate that smooth and glossy finish.© Dan Bright10. MouldingThe mixture is poured into a mould where it cools, before being packaged and shipped off to distribution centres ready for eating.© Dan BrightRead moreWhich chocolate is healthiest to binge on milk, dark or white?Why does chocolate make us happy?When I make chocolate chip cookies, why don’t the chocolate chips melt in the oven?Does eating chocolate give you spots?To submit your questions email us at questions don't forget to include your name and location Thepods are carefully broken open to release the cacao beans, which are embedded in a moist, fibrous, white pulp. The beans and pulp are scooped out quickly and either heaped in a pile on mats or banana leaves and covered, or put into a bin or box with a lid. Fermentation occurs when the pulp surrounding the cacao bean is converted into Uploaded byNailah Nahdiah 0% found this document useful 0 votes193 views6 pagesDescriptionabout chocolateOriginal TitleHow Chocolate is Made - Explanation TextCopyright© Attribution Non-Commercial BY-NCAvailable FormatsPPT, PDF, TXT or read online from ScribdShare this documentDid you find this document useful?Is this content inappropriate?Report this Document0% found this document useful 0 votes193 views6 pagesHow Chocolate Is Made - Explanation TextOriginal TitleHow Chocolate is Made - Explanation TextUploaded byNailah Nahdiah Descriptionabout chocolateFull description
HowChocolate is made; an Example of Explanation text 1. General statement; it is a statement which says about chocolate and how it is formed we enter the amazing world of 2. Sequenced explanation; it is a series of explanation on how chocolate is formed before we eat. First, the chocolate
Cocoa beans have a complex journey from jungle trees to foil-wrapped confections. Here is a simple breakdown of the steps involved in the cocoa making process. Harvesting Chocolate begins with Theobroma Cacao tree. Pods from this tree are harvested for the making of chocolate only once fully ripened. Unripened pods yield beans with low cocoa butter content and low sugar content. The natural sugars in cocoa beans fuel the fermentation process, which is responsible for much of the classic cocoa flavor. Once harvested, the seeds are separated from the pods and pulp and allowed to begin the fermentation process. Fermenting Raw cocoa beans have a bitter and undesirable flavor. Fermentation transforms this bitterness making it into the more complex precursor to the classic cocoa flavor we are familiar with. Fermentation is achieved with natural yeast and bacteria that are present in the cocoa beans. The beans are simply left out in the heat and moisture to ferment for approximately seven days. After fermentation, the beans are quickly dried to prevent mold growth. Roasting After fermentation and drying, the beans are thoroughly cleaned and removed of any sticks, stones, or other debris. Cocoa beans are typically roasted using the dry roast method, which employs constant stirring to ensure even heating. Dry roasting does not require the addition of extra oils or fats, which allows the flavor to stay pure. This is the final step in creating the classic cocoa flavor that we are all familiar with. Processing After roasting, the hull is removed from the bean and the inner nib is extracted. The nibs are then ground into a fine powder, which contains cocoa solids and cocoa butter. The cocoa butter usually liquifies from the frictional heat while grinding the nibs. This liquefied form of pulverized cocoa nibs is referred to as cocoa liquor. Cocoa liquor is then poured into molds, allowed to cool, then sold and transported in these blocks. These blocks are known as unsweetened or bakers chocolate. Alternatively, cocoa liquor can be separated into two products, cocoa powder, and cocoa butter. Blending Cocoa liquor, baking chocolate, cocoa powder, and cocoa butter can be blended with various ingredients to create an endless number of cocoa products. To produce the chocolate candies which we are all familiar with, cocoa liquor is combined with extra cocoa butter for smoothness and mouthfeel, sugar, milk, and sometimes vanilla, emulsifiers, or stabilizers. The ratio of sugar and milk to cocoa creates varying degrees of milk or dark chocolate. The specific ratio in which ingredients are blended creates signature recipes, which specialty brands often guard closely. Although chocolate manufacturers have lobbied to allow the use of hydrogenated vegetable oils, milk substitutes, and artificial flavors to be used in the making of chocolate, the USDA still does not allow the term "chocolate" to be used for products containing these ingredients. Only products made with real cocoa liquor or a combination of cocoa solids and cocoa butter may be called "chocolate." Cocoa powder, cocoa butter, and cocoa liquor are also used to make many products besides chocolate candy. Cocoa is used in a variety of savory dishes, especially in Central and South America. Cocoa butter is a prized ingredient in many skin products because of its skin-softening qualities. Sequencedexplanation; it is a series of explanation on how chocolate is formed before we eat. First, the chocolate is coming from the cacao tree. Then it is fermented and ship to the chocolate producer. The cacao bean then are roasted and winnowed. Text 3 Why Eiffel Tower was Built? Key Stage 2, English, Chocolate Making - Explanation writingLesson 1To identify the features of an explanation text24m videoLesson 2To investigate the -al suffix17m videoLesson 3To explore pronouns24m videoLesson 4To develop an understanding of the chocolate making process19m videoLesson 5To develop a rich understanding of words associated with delicious food Part 125m videoLesson 6To write complex sentences20m videoLesson 7To practise and apply knowledge of suffix -al, including test21m videoLesson 8To practise using formal conjunctions17m videoLesson 9To plan the opening of an explanation text17m videoLesson 10To write the opening of an explanation text17m videoLesson 11To plan an explanation text Part 113m videoLesson 12To investigate the suffix -ic22m videoLesson 13To explore the functions of fronted adverbials19m videoLesson 14To write an explanation text Part 118m videoLesson 15To develop a rich understanding of words associated with delicious food Part 222m videoLesson 16To edit an explanation text17m videoLesson 17To practise and apply knowledge of the suffix -ic, including test20m videoLesson 18To plan an explanation text Part 217m videoLesson 19To write an explanation text Part 219m videoLesson 20To write the closing paragraph of an explanation text16m video

ThisMagic of Making video takes us to an English farm to see how ice cream gets from Guernsey cows to the shops. Fat, sugar, fruit and ice all come together to make delicious ice cream. First, the farmer must fatten up his cows with silage, pop their udders into his suction device, and pasteurise the milk to make it safe.

How chocolate is produced becomes the example of explanation text today. What is the definition of explanation text? It was discussed previously. A text which bring the goal to show the process of forming a thing or describe the factor of why a thing happens Explanation text is organized through paragraph arrangement. This what we call generic structure. It is the way of the writer make arrangement on his paragraphs. So he can achieve his goal on writing. Now see the sample below! How Chocolate is Made The process of making chocolate from cocoa tree to chocolate is written for an example of explanation text Have we wondered how we get chocolate from? Well this time we enter the amazing world of chocolate to understand well how chocolate is made. Chocolate is taken from a tree, called cacao tree. This tree grows in equatorial regions, especially in place such as South America, Africa, and Indonesia. The cacao tree produces a fruit about the size of a small pine apple. In side the fruits are the seeds and known as coco beans. Next, the beans are fermented for about a week, dried in the sun. Then they are shipped to the chocolate makers. The chocolate makers roast the beans to bring out the flavor. The beans from different places have different qualities and flavor. So they are often sorted and blended to produce a distinctive mix. The next process is winnowing. The roasted beans are winnowed to remove the meat nib from the shell. Then the nibs are blended. The blended nibs are ground to make liquid. This liquid is called chocolate liquor. It tastes bitter. All seeds contain of fat. Cacao beans are not different. However, cacao beans are half fats. They are pure bitter chocolates. Note on Generic Structure of Explanation Text about How Chocolate is made 1. General statement; it is a statement which says about chocolate and how it is formed we enter the amazing world of chocolate to understand well how chocolate is made. 2. Sequenced explanation; it is a series of explanation on how chocolate is formed before we eat. First, the chocolate is coming from the cacao tree. Then it is fermented and ship to the chocolate producer. The cacao bean then are roasted and winnowed. Chocolate is taken from a tree, called cacao tree. The cacao tree produces a fruit. In side the fruits are coco beans. The beans are fermented The chocolate makers roast the beans The roasted beans are winnowed to remove the meat nib the nibs are blended. The blended nibs are ground to make liquid. This liquid is called chocolate liquor. Every text genre has its special purpose or social function. However if we see the generic structure point, we will get the understanding which both the explanation and procedure text have similar purposes. Both explain how to make or form something. However the procedure text will explain how to form or make something completely by instruction way. That is why most of procedure text is composed in command sentences. In the other hand, explanation text will show a knowledge about how thing is formed. . 137 361 53 38 436 48 242 272

how chocolate is made explanation text