موضوع انجليزي عن الشوكولاته

موضوع انجليزي عن الشوكولاته برزنتيشن بالانجليزي عن الشوكولاته  اضرار الشوكولاته بالانجليزي

information about chocolate عرض بوربوينت عن الشوكولاته موضوع عن ال chocolateموضوع انجليزي عن الكاكاو للابتدائي موضوع انجليزي عن النوتيلا  موضوع انجليزي عن كاكاو بس سهل موضوع انجليزي عن الشوكولاته قصير  برزنتيشن بالانجليزي عن الشوكولاته قصير benefits of chocolate برزنتيشن عن فوائد الشوكولاته بالانجليزي موضوع عن الشوكولاته بالانجليزي مترجم موضوع انجليزي قصير وسهل عرض عن الشوكولاته الشكلاط شكلاطة

Chocolate is a more or less sweet food produced from the cocoa bean. This is fermented, roasted, crushed to form a liquid cocoa paste from which is extracted the fat called cocoa butter. Chocolate is made up of the mixture, in varying proportions, of cocoa mass, cocoa butter and sugar; to which are added spices, such as vanilla, or vegetable fats.

Originally consumed as a xocoatl (spicy drink) in Mexico and Central America, chocolate is democratized with the industrial revolution.

In the 21st century, it is consumed in solid form (dark chocolate or milk) or liquid (hot chocolate). The chocolate is found in many desserts such as confectionery, cookies, cakes, ice cream, pies, drinks.

Offering chocolate, molded in different ways, has become traditional during certain festivities: eggs, rabbits, chickens, bells, and small figurines of fish or seafood at Easter, coins for Hanukkah, truffles for Christmas, hearts for the Valentine's Day, or the traditional cooking pots of the Feast of Climbing in Switzerland in the canton of Geneva.

For several centuries, the method of manufacture of chocolate remains unchanged. In the 1700s, mechanical mills are used to extract cocoa butter, which helps to create chocolate that remains hard37. It is necessary to await the arrival of the industrial revolution so that these mills are used on a larger scale. After the revolution has run out of steam, little by little, companies are promoting this new invention to sell chocolate in the forms we know today38.

When new machines are produced, people begin to test and consume chocolate around the world39.

Types of chocolates

Dark chocolate, also called melting chocolate or bitter chocolate, is the chocolate itself. It is a mixture of cocoa and sugar51 that must contain at least 35% cocoa. Below, major brands use "chocolate confectionery" for lack of a legal term52. The amount of sugar used depends on the bitterness of the cocoa variety used.

Milk chocolate is chocolate that is obtained by adding milk powder or condensed milk. US law requires a minimum concentration of 10% cocoa53. European and Swiss regulations indicate a minimum of 25% cocoa54. It is as caloric as dark chocolate - less fat but sweeter. Typically, it contains a little less than 40% cocoaN 2. However, some luxury brands can be found in milk chocolates with 45% cocoa or more55, N 3.56. Milk chocolate was invented by Daniel Peter57.

White chocolate is a preparation based on cocoa butter, added sugar, milk and aroma. Although it is known as chocolate, it is not composed of cocoa. It is used in confectionery to play on the color contrast, or in the form of plates.

Cover chocolate is a very good quality chocolate used by chocolatiers and pastry chefs as a raw material. It can be black or milk, but contains at least 32% cocoa butter, which makes it very fluid to achieve a coating finer than a conventional coating.