介绍巧克力的英语短文？but if nothing else chocolate is a good luck charm.巧克力是由热带可可树。可可是“神的食物希腊字。”阿兹台克人用可可豆，使热，泡沫化和激烈的饮料称为chocolatl。这种混合物是神圣的，并与相关的生育率和智慧。痛苦的混合饮料不是牛奶，可可粉和可可脂为我们现在的巧克力1876年才知道。那么，介绍巧克力的英语短文？一起来了解一下吧。
The History of Chocolate
American-made chocolate and cocoa（可可） products number in the hundreds. There is a fascinating（迷人的'）story behind these wonderful products.
Chocolate Through the Years
The story of chocolate, as far back as we know it, begins with the discovery of America. Until 1492, the Old World（指欧洲大陆，相对于美洲大陆）knew nothing at all about the delicious and stimulating flavor富有刺激性的口味） that was to become the favorite of millions.
The Court of King Ferdinand and Queen Isabella got its first look at the principal ingredient（调料、原料）of chocolate when Columbus returned in triumph from America and laid before the Spanish throne（王位）a treasure trove of many strange and wonderful things. Among these were a few dark brown beans（豆）that looked like almonds（杏仁）and seemed most unpromising（无指望的）. They were cocoa beans, today's source of all our chocolate and cocoa.
The King and Queen never dreamed how important cocoa beans could be, and it remained for Hernando Cortez（科尔特斯）, the great Spanish explorer, to grasp（把握住）the commercial possibilities of the New World offerings.
Food of the Gods
During his conquest of Mexico, Cortez found the Aztec Indians（阿兹特克印第安人）using cocoa beans in the preparation of the royal drink of the realm, "chocolate," meaning warm liquid. In 1519, Emperor Montezuma, who reportedly drank 50 or more portions daily, served（提供，招待） chocolate to his Spanish guests in great golden goblets（高脚杯）, treating it like a food for the gods.
For all its regal（王室的） importance, however, Montezuma's chocolate was very bitter（苦）, and the Spaniards did not find it to their taste. To make the concoction（调制品） more agreeable to Europeans, Cortez and his countrymen conceived the idea of sweetening it with cane sugar.
The new drink quickly won friends, especially among the Spanish aristocracy（贵族）. Spain wisely proceeded to plant cacao in its overseas colonies, which gave birth to a very profitable（利润高的） business. Remarkably enough, the Spanish succeeded in keeping the art of the cocoa industry a secret from the rest of Europe for nearly a hundred years.
Chocolate Spreads to Europe
Spanish monks, who had been consigned（托运） to process the cocoa beans, finally let the secret out. It did not take long before chocolate was acclaimed（受到欢迎） throughout Europe as a delicious, health-giving food. For a while it reigned（主宰）as the drink at the fashionable Court of France. Chocolate drinking spread across the Channel to Great Britain, and in 1657 the first of many famous English Chocolate Houses（作坊）appeared.
The 19th Century marked two more revolutionary developments in the history of chocolate. In 1847, an English company introduced solid "eating chocolate" through the development of fondant（半软糖） chocolate, a smooth and velvety（光滑柔和）variety that has almost completely replaced the old coarse grained（颗粒粗糙的） chocolate which formerly dominated（统领） the world market. The second development occurred in 1876 in Vevey, Switzerland, when Daniel Peter devised a way of adding milk to the chocolate, creating the product we enjoy today known as milk chocolate.
Chocolate Comes to America
In the United States of America, the production of chocolate proceeded at a faster pace than anywhere else in the world. It was in pre-Revolutionary New England-1765, to be exact-that（可以肯定地说）the first chocolate factory was established in this country. During World War II, the U.S. government recognized chocolate's role in the nourishment（营养品）and group spirit（士气、团队精神） of the Allied Armed Forces, so much so that（到这样的程度以至于）it allocated valuable shipping space（分配宝贵的船舱空间）for the importation（运输） of cocoa beans. Many soldiers were thankful for the pocket chocolate bars（块、条） which gave them the strength to carry on until more food rations（配给）could be obtained. Today, the U.S. Army D-rations（美国陆军D类配给食品） include three 4-ounce chocolate bars（4盎司巧克力块）late has even been taken into space as part of the diet（食品供应、食谱）astronauts（宇航员）.
Many chocolate manufacturers have created products from chocolate bars to fudge, hoping to attract more consumers with each creation. Both The Hershey Company and Mars have become the largest manufacturers in the world, but other companies have attempted. Major examples include Nestlé and Lindt.
The Hershey Company is the largest chocolate manufacturer in North America.[63] Its headquarters is in Hershey, Pennsylvania, a town permeated by the aroma of cocoa on some days,[64] and home to Hershey's Chocolate World. It was founded by Milton S. Hershey in 1894 as the Hershey Chocolate Company, a subsidiary of his Lancaster Caramel Company. Hershey's candies and other products are sold worldwide.[63]
The Hershey Company reached fame mainly because of three of its creations: the Hershey bar, Hershey's kisses and Reese's Peanut Butter Cups.
Mars, Incorporated is a world-wide manufacturer of confectionery and other food products with US$21 billion in annual sales in 2006. Headquartered in McLean, Virginia, USA, the company is entirely owned by the Mars family, making it one of the largest privately owned U.S. corporations. Mars is most famous for its eponymous Mars Bar, as well as other confectionery such as Milky Way, M&M's, Twix, Skittles and Snickers.
这是巧克力的制造商介绍.更多内容看
http://en.wikipedia.org/wiki/Chocolate
巧克力 CHOCOLATE
据说，瑞士人很喜欢吃的巧克力，是19世纪瑞士人在可可的巧克力中混合牛奶（黑巧克力）做成的。瑞士拥有众多的知名品牌：首次制作的在口中融化的巧克力的林德；在瑞士建造第一家巧克力厂的甘椰；按照阿尔卑斯山的样子，将三角形作为商标的如实三角巧克力等著名生产商，产品非常丰富。另外，贩卖手工制作的巧克力的街边巧克力店，或饼干店也很值得可以去看一看。在诗黛克勒或卡萨格兰帝贩卖的生巧克力的缺点是保存期限短，但是可以品尝瑞士巧克力独特的味道，作为礼物赠送也是很不错的。
CHOCOLATE chocolate
It is said that the Swiss like to eat chocolate is cocoa in the 19th century Swiss chocolate milk mix (dark chocolate) made of. Switzerland has a large number of well-known brands: for the first time in the mouth produced by the melting of the chocolate Linde; Switzerland in the construction of the first chocolate factory in Gan coconut; in accordance with the Alps, as it stands, as a trade mark of the triangle will be true triangle, and other well-known chocolate manufacturer, Product is very rich. In addition, the sale of handmade chocolate chocolate shop in the street, shop or biscuits can be very worthwhile to look at. Poetry in the Dai Kele Casagrande or sale of raw chocolate is the preservation of the shortcomings of short duration, but can taste the unique flavor of Swiss chocolate, as a gift is also very good.
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奶酪（CHEESE）
瑞士人非常喜欢而且重视奶酪，除了格鲁椰尔和作为气孔奶酪生产地而出名的爱蒙塔尔以外，瑞士很多地方都能品尝到各种各样的奶酪。
Chocolate
comprises a number of raw and processed foods that are produced from the seed of the tropical cacao tree. Native to lowland, tropical South America, cacao has been cultivated for at least three millennia in Central America and Mexico, with its earliest documented use around 1100 BC. The majority of the Mesoamerican peoples made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocolātl, a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste, and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted, and the shell is removed to produce cacao nibs. The nibs are then ground and liquified, resulting in pure chocolate in fluid form: chocolate liquor. The liquor can be further processed into two components: cocoa solids and cocoa butter.
Pure, unsweetened chocolate contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, combining chocolate with sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. "White chocolate" contains cocoa butter, sugar, and milk but no cocoa solids (and thus does not qualify to be considered true chocolate). Chocolate contains alkaloids such as theobromine and phenethylamine, which have physiological effects on the body. It has been linked to serotonin levels in the brain. Scientists claim that chocolate, eaten in moderation, can lower blood pressure.Dark chocolate has recently been promoted for its health benefits, including a substantial amount of antioxidants that reduce the formation of free radicals, though the presence of theobromine renders it toxic to some animals, such as dogs and cats.
Chocolate has become one of the most popular flavors in the world. Gifts of chocolate molded into different shapes have become traditional on certain holidays: chocolate bunnies and eggs are popular on Easter, chocolate coins on Hanukkah, Santa Claus and other holiday symbols on Christmas, and hearts on Valentine's Day. Chocolate is also used in cold and hot beverages, to produce chocolate milk and hot chocolate.
好好看看吧，绝对的官方介绍~~
巧克力的成分和制作
巧克力的主要成分是可可，其它营养成份：每100克中含有：碳水化合物约50克，脂肪约30克，蛋白质约15克，含有较多的锌、维生素B2、铁和钙等，热量约400千卡。
可可从哪里来：可可是可可树结的种子。有4个品种，CIOLLO，TINITARIO，FORASTERO和最近的HAWALIAN。成熟的可可树每年可结出100多个可可荚，每个可可荚含有20至40粒可可豆，它们被果肉包围着。收获后，将可可荚打开，将可可豆和果肉拿去发酵，然后晾干。
巧克力是如何制作的：收获后，可可豆与果肉保存在50%摄氏度，然后让它们发酵5天至6天。完成后，再将可可豆烘干。将外壳粉碎后，尖端磨成糊状，慢慢就成了液体，叫做巧克力液，或者巧克力糊。然后加入方糖、可可奶油等物蒸煮、凝固，就变感了一般的巧克力。所有的这一切再经过一个研磨机，将之变成粉末状后，再将之湿润后，挤出脂肪，并添加调味品，就算完工了。
原料不同巧克力差价大
近日，国家有关部门出台并执行了《巧克力与巧克力制品强制性标准》。不符合标准的产品，今后将不再称为“巧克力”，而改为“巧克力糖果”或“巧克力风味产品”等其他名称。
新标准为巧克力正名
新标准与1992年的巧克力标准相比，最大的不同点就在于为巧克力正名。
以上就是介绍巧克力的英语短文的全部内容，巧克力 CHOCOLATE 据说，瑞士人很喜欢吃的巧克力，是19世纪瑞士人在可可的巧克力中混合牛奶（黑巧克力）做成的。瑞士拥有众多的知名品牌：首次制作的在口中融化的巧克力的林德；在瑞士建造第一家巧克力厂的甘椰；按照阿尔卑斯山的样子，将三角形作为商标的如实三角巧克力等著名生产商，产品非常丰富。另外，内容来源于互联网，信息真伪需自行辨别。如有侵权请联系删除。
