Read the text and complete the sentences.

THE MANUFACTURE OF CHOCOLATE

The cocoa beans are obtained from the pods of the cocoa tree. The pods are split open by hand on the plantation, and the beans are extracted. The beans are left to ferment for several days and then dried in the sun. When dried they are packed into bags and transported to the countries of manufacture.

Four operations are necessary before the final product is ready. The beans are first roasted, a process which develops the peculiar chocolate flavour, and also loosens the husk, which has an unpleasant taste. After roasting, most manufacturers blend the beans by mixing together different varieties, each of which has its own individual aroma. Then the beans are ground in a machine known as a " melangeur", sugar is added, together with vanilla or other flavouring if desired. The mixture now becomes a paste.

The third operation is to refine this paste by a machine called a " refiner", which has three or more rollers which not only grind but tear the fibres which constitute about half the volume of the bean. The final operation is to add more " cocoa butter", a vegetable fat already present to some degree in the mixture. The chocolate mixture is then worked in a conche - a machine consisting of a series of granite troughs, in each of which a heavy roller is turning. For the best qualities of chocolate the mixture is worked in this machine for several days and nights, a process which makes the chocolate so smooth that no separate particles are perceptible to the palate, and which helps to develop the full chocolate flavour. The chocolate is now ready to be moulded.

1. Cocoa beans are obtained from....

2. Before the final product is ready it is necessary to carry out... operations.

3. The beans are first....

4. Roasting is a process which....

5. After roasting, most manufacturers... by mixing together different varieties.

6. Then the beans are... in a machine known as a melangeur.

7.... is added in the ground beans.

8. The third operation is....

9. The final operation is to add more cocoa butter and to work the mixture in a conche to....

Read the text and say what new facts about manufacture of chocolate you learned.

When the beans arrive at the factory, they are cleaned and roasted. Then they go through a machine which cracks them.

A current of air next removes the shells, leaving the edible pieces of cocoa, called " nibs". These nibs, containing about 54% fat (cocoa butter), are ground between rollers which free the fat and produce a brown liquor. This liquor is treated in powerful presses which turn it into a hard cake after squeezing out some of the fat. This is next crushed and sifted to produce the familiar brown cocoa powder.

In the manufacture of eating chocolate the roasted nibs are mixed with sugar and roughly ground to a paste in a pan containing heavy rollers. The paste is transferred to refining machines which grind it into thin, dry flakes. This chocolate flake, with some cocoa, butter to soften it, is then filled into a " conching" machine consisting of oblong troughs, in each of which a granite roller is pushed backwards and forwards on the end of an arm. The rollers are passed over the chocolate for several days until its texture is smooth and velvety. The chocolate is then run into polished moulds which pass through a cooling tunnel.

Read the text and answer the questions.

Do you like chocolate? Find out how many people in your class like chocolate. What kind of chocolate do they eat and drink most often?

Chocolate – like falling in love

Chocolate first came from Central America. The word chocolate comes from the Aztec language and is the only Aztec word we use regularly in English. The Aztecs made a greasy, bitter drink called Xocoatl, from cocoa beans mixed with cold water, spices and cornmeal.

The Aztecs used the cocoa bean as a form of money. According to H.H. Bancroft, who was a historian, ‘four beans bought some vegetables, ten beans bought a woman and a slave cost 100’.

The explorer Cortes was the first person to bring chocolate to Europe. He presented it to the Spanish Royal Court in Madrid and served it with herbs and pepper. Soon it became very fashionable to drink it mixed with sugar and vanilla and drunk warm.

Coenrad van Houten, who was Dutch, was the first person to extract the cocoa butter from the cocoa bean in 1827.

In 1847, Joseph Fry, who lived in England, mixed the cocoa butter with other ingredients to make a solid chocolate bar.

Daniel Peter, who was a confectioner in Switzerland, invented milk chocolate in the 1870s. Henri Nestle developed the process.

The cocoa tree originally comes from the Amazon rainforests. Brazil, West Africa and Ecuador now produce most of the 1, 5 million-tonne world cocoa crop.

The Mexicans put chocolate in savoury dishes. They serve mole, which is a kind of chocolate sauce, with roast chicken.

It takes all the beans from one cocoa tree to make 500g of chocolate.

In Britain, people spend an average of 98p a week on chocolate. Women, who buy more than two-thirds of the chocolate, eat less than 40 per cent.

An average British person eats between 8.5 – 9.5 kg a year, except the Scots, who eat 30 per cent more.

Chocolate contains small amounts of the chemical phenylethylamine, which is also naturally present in the brain, and which gives us the same feeling as when we fall in love.

The world’s largest chocolate model was a 10 m by 5 m representation of the Olympic Centre in Barcelona.

In 1980, the Swiss police arrested a young couple because they were trying to sell chocolate secrets to foreign powers. They offered the recipes for 40 different chocolates to the Soviet and Chinese embassies.

Work in pairs. Which of these words do you associate with chocolate?

Cocoa, sweet, savoury, bitter, bean, spices, herbs, pepper, sugar, milk, sauce, chemical, plain, healthy, butter, bar, drink, solid, liquid, crop, greasy, grow, produce, warm, cold.

1.Can you think of any other words you associate with chocolate? Does your partner agree with you?

2. Read the passage and find out why it’s called Chocolate – like falling in love.

3. Match the following headings with each piece of information: history, facts, interesting incidents.

4. Work in pairs and decide where these non-defining relative clauses go in the passage.

1) …, which people enjoy all over the world,

2) …, which means ‘bitter water’,

3) …, who first tried chocolate in 1519,

4) …, who was Peter’s colleague,

5) …, which weighed nearly 200 kg,

6) …, where they held the Olympic Games in 1992

5. Work in pairs. Make a list of three well-known things, people, or places. Tea, …

6. Ask other students for two pieces of information about the things, people and places in your list. Think about history, present day facts and interesting incidents. Tea – grows in India and China, national drink of Britain, …

33. Write a description of things, people or places, linking the extra information with who, which or where. Try to add as much extra information as possible. Tea, which grows in India and China, is the national drink of Britain.

Look at Chocolate – like falling in love and underline the non-defining relative clauses.

34. Complete these sentences with who, which or where.

1. The word chocolate, ______ comes from the Aztec language, is the only Aztec word in English.

2. The first person to bring chocolate to Europe was Cortes, ______ was an explorer.

3. The Aztecs made a drink from cocoa beans ______ was called Xocoatl.

4. Henri Nestle, ______ was Swiss, developed the process of making milk chocolate.

5. Chocolate, ______ contains a special chemical, makes us feel as if we are falling in love.

6. In Mexico they serve chicken with mole, ______ is a kind of chocolate sauce.

7. People in Britain spend 98p a week on chocolate except in Scotland, ______ they spend more.

8. The police arrested a couple in Switzerland, ______ they were trying to sell chocolate secrets.

Read the text and state the main idea.

Creams

A wide assortment of confectionery production is in demand among children and grown ups in Russia, especially small fancy cakes and cakes with creams. The main decorative elements of cakes are creams. Creams, which are made from butter or milk cream, protein (made from egg whites), sour cream are widely used in Russia.

Confectionery creams look like very plastic light mass. It allows to make different decorations and use them as design of cake.

The main components of traditional confectionery creams are butter, eggs, sugar, condensed milk, different gustatory additives, flavorings, which make creams high calorie products. The power value of 100grams of cream from butter is 520kkal, with 39-40% of fat and 41% of sugar. The power value of protein cream is 378kkal, with 66% of sugar. At the same time the traditional creams have got low food value. Creams do not contain such important substances, as vitamin C, organic acids, pectin substances. Using such high calorie products can lead to metabolism disturbance in human body, fattening, sickness of gastric-intestinal canal, heart vascular system. For balances feeding it is necessary to create new kinds of creams with low calorie, reducing mass of fat and sugar. This problem is very actual nowadays and many scientists work at it.

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