Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
INTERMEDIATE ENGLISH
MOQUEGUA – PERU
2019
DEDICATORY
The present work is dedicated to the
Honorable teacher Paola Parra, who
taught us with much dedication,
helping to lose the fear of speaking
another language and to my beloved
parents who were supporting me.
TABLE OF CONTENTS
INTRODUCCION.............................................................................................................1
DEVELOMENT ………………………………………………………………………...2
INTRODUCTION
Knowing about the history of chocolate is to understand where come from and how it was
discovered. How they eat it before and compare with now. The chocolate is a fruit very
delicious, healthy with many back grands. That was considered a present of the gods ¿why?
Because it caused an invigorating effect.
According to the history of chocolate by history.com Editors
DEVELOPMENT
VARIETIES OF CHOCOLATE
Fondant. This is the most expensive chocolate. With the intense and persistent aroma of cocoa
and looking bright and shiny, it melts in your mouth leaving a pleasant bitter after taste. Should be
smooth to the touch - silky, never grainy. The percentage of cocoa is one of the main characteristics
determining its quality. The best ones contain at least 70% cocoa. (verna, 2013)
Gianduja. Brown in colour, this is born from the union of hazelnuts, cocoa and sugar. Sometimes,
milk, almonds or walnuts are added. Gianduja was first made in Turin in the mid-19th century.
(verna, 2013)
Milky. Contains not less than 20-25% cocoa, in addition to cocoa butter, sugar, milk powder and
lecithin. A good milk chocolate should have a shiny appearance. The scent must be intense and
persistent. It has first the smell of vanilla and milk and finally the cocoa must prevail. A good milk
chocolate is crisp, but dissolves quickly in the mouth to a slightly mushy paste. Finally, the taste
should be sweet with a slight bitter note from the cocoa. (verna, 2013)
White. This contains cocoa butter, sugar, milk powder and vanilla. It tastes sweet and nice and
can also be used to prepare other edibles like mousse, cream and desserts (Fig. 9). Besides edible
products, the chocolate can be used for other applications, such as cosmetics, due to the properties
of cocoa butter. (verna, 2013)
THE CHOCOLATE INDUSTRY
In this, the conching process deserves special mention. Conching is mixing cocoa with various
ingredients, such as milk, vanilla and extra cocoa butter for a very long time (12 to 48 hours) at a
controlled temperature to maintain the liquid texture. After this, the chocolate is kept melted in
tanks at 45 - 50°C. (verna, 2013)
Chocolate is a delicious fruit of cocoa from the mayan culture, previously considered a drink of
the gods was taken from central America to Europe, used in the war for the invigorating effect it
had on soldiers with many good properties for our health, with a very interesting history and
consumed to the present time in different presentations and combinations.
VOCABULARY
Flavonoids: are polyphenolic secondary metabolites commonly with a ketone group and usually
yellow pigments where their name comes from (from Latin flavus, "yellow").
Caffeine: is an alkaloid of the group of Xanthines, solid crystalline, white and bitter-tasting, which
acts as a psychoactive, slightly dissociative and stimulating drug by its non-selective antagonistic
action of adenosine receptors.
The theobromine: known in yesteryear as Xanteosa, is a bitter-tasting alkaloid from the cocoa tree.
A cocoa bean: is the fermented and dried seed of the Theobroma cacao, from which cocoa solids
and cocoa butter are extracted. The grains are the basis of the chocolate, like also different
Mesoaméricanas meals like the mole sauce and the Tejar.
BIBLIOGRAPHY