2015-07-14
1468
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.
Even though chocolate is regularly eaten for pleasure, there are potentially many health effects, both negative and positive. Cocoa or dark chocolate may positively affect the circulatory system. Other possible effects under basic research include anticancer, brain stimulator, cough preventor.
According to research, limited amounts of dark chocolate appear to help prevent heart disease.
On the other hand, the unconstrained consumption of large quantities of any energy-rich food, such as chocolate, without a corresponding increase in activity, is thought to increase the risk of obesity. Raw chocolate is high in cocoa butter, Manufacturers may add other fats, sugars, and milk as well, all of which increase the caloric content of chocolate.
Practice 1. Re-read the text and answer the questions:
1. Why is it necessary to loosen the husk?
2. What process helps to develop the full chocolate flavour?
3. What are the potential health effects of chocolate?
4. What are the stages in the manufacture of chocolate?
Practice 2. Give the Russian equivalents to the word-combinations from the text:
-cocoa beans
-the final product
-peculiar chocolate flavour
-to loosen the husk
-unpleasant taste
-tear the fibres
-half the volume of
-cocoa butter
- vegetable fat
- mixture
-perceptible to the palate
-ready to be moulded
-positive affect
-cough preventor
-to prevent heart disease
-unconstrained consumption
-energy-rich food
-caloric content
-raw chocolate
-risk of obesity
Practice 3. Match up the words on the left with the definitions on the right:
|
|
Practice 4. Complete the sentences using the words from the table:
| refining worked roasted beans ground |
1. Cocoa ______ are obtained from cocoa tree.
- Then the beans are ______ in a machine called a "melangeur ".
- The third operation is ______.
4. Cocoa mixture is then _______ in a couche.
5. The beans are first _______, a process which develops the peculiar chocolate flavour.
Practice 5. Complete the table:
| noun | verb | adjective |
| obesity | ||
| blend | ||
| roller | ||
| separate | ||
| affect |
