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ترقبوا التحديث الجديد مزايا عديدة وخيارات تفاعلية سهلة وسريعه.
فتيات اكبر موقع وتطبيق نسائي في الخليج والوطن العربي يغطي كافة المجالات و المواضيع النسائية مثل الازياء وصفات الطبخ و الديكور و انظمة الحمية و الدايت و المكياج و العناية بالشعر والبشرة وكل ما يتعلق بصحة المرأة.
التعليقات (8)
هلا بك يالحلوة..
بصراحة على طول يوم قالت بريسينتيشن رحت ادور حق الشوكولاته
لكن هي طالبة تقرير وهو اللي قررت يكون عن الشوكولاته و بستفيد من عرضك
لكن يبقى العرض..
كل المواضيع اللي كتبتي حلوة..
لكن اعجبتني
الكوفي
البيتزا
ماء زمزم
و ماتقصرين يا الغلا..جعلك في الجنة
بصراحة على طول يوم قالت بريسينتيشن رحت ادور حق الشوكولاته
لكن هي طالبة تقرير وهو اللي قررت يكون عن الشوكولاته و بستفيد من عرضك
لكن يبقى العرض..
كل المواضيع اللي كتبتي حلوة..
لكن اعجبتني
الكوفي
البيتزا
ماء زمزم
و ماتقصرين يا الغلا..جعلك في الجنة
طيب عزيزتي..ما عندك شيء منهم مرتبة مواضيعه..لأني مره مشغولة بمواد ثانية..و انا ما اعرف في كتابة موضوع بالانجليزي..
و شكرا لك
و شكرا لك
للاسف قلبو ماعندي شي جاهز بس سهله انتي
سوي بحث بقوقل عالموضوع اللي تبغين بتطلع لك
معلومات كثيره اطبعيعها وجيبي لك مدرسه بالبيت
تساعدك بترجمتها وتنسيقها.>> انا كنت اسوي كذا
وكثير من صديقاتي ..
اتمنى اني افدتك وبالتوفيق ان شالله
سوي بحث بقوقل عالموضوع اللي تبغين بتطلع لك
معلومات كثيره اطبعيعها وجيبي لك مدرسه بالبيت
تساعدك بترجمتها وتنسيقها.>> انا كنت اسوي كذا
وكثير من صديقاتي ..
اتمنى اني افدتك وبالتوفيق ان شالله
History of Chocolate
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 knew nothing at all about the delicious and stimulating flavor that was to become the favorite of millions.
The Court of King Ferdinand and Queen Isabella got its first look at the principal ingredient of chocolate when Columbus returned in triumph from America and laid before the Spanish throne a treasure trove of many strange and wonderful things. Among these were a few dark brown beans that looked like almonds and seemed most unpromising. There 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, the great Spanish explorer, to grasp the commercial possibilities of the New World offerings.
Food of the Gods
During his conquest of Mexico, Cortez found the Aztec Indians using cocoa beans in the preparation of the royal drink of the realm, "chocolatl", meaning warm liquid. In 1519, Emperor Montezuma, who reportedly drank 50 or more portions daily, served chocolatl to his Spanish guests in great golden goblets, treating it like a food for the gods.
For all its regal importance, however, Montezuma's chocolatl was very bitter, and the Spaniards did not find it to their taste. To make the concoction more agreeable to ****peans, Cortez and his countrymen conceived of the idea of sweetening it with cane sugar.
While they took chocolatl back to Spain, the idea found favor and the drink underwent several more changes with newly discovered spices, such as cinnamon and vanilla. Ultimately, someone decided the drink would taste better if served hot.
The new drink won friends, especially among the Spanish aristocracy. Spain wisely proceeded to plant cocoa in its overseas colonies, which gave birth to a very profitable business. Remarkably enough, the Spanish succeeded in keeping the art of the cocoa industry a secret from the rest of ****pe for nearly a hundred years.
Chocolate Spreads to ****pe
Spanish monks, who had been consigned to process the cocoa beans, finally let the secret out. It did not take long before chocolate was acclaimed throughout ****pe as a delicious, health-giving food. For a while it reigned 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 appeared.
The hand methods of manufacture used by small shops gave way in time to the mass production of chocolate. The transition was hastened by the advent of a perfected steam engine which mechanized the cocoa grinding process. By 1730, chocolate had dropped in price from three dollars or more per pound to within the financial reach of all. The invention of the cocoa press in 1828 reduced the prices even further and helped to improve the the quality of the beverage by squeezing out part of the cocoa butter, the fat that occurs naturally in cocoa beans. From then on, drinking chocolate had more of the smooth consistency and the pleasing flavor it has today.
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 chocolate, a smooth and velvety variety that has almost completely replaced the old coarse grained chocolate which formerly dominated 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 the pre-revolutionary New England -- 1765, to be exact -- that the first chocolate factory was established.
Chocolate has gained so much importance since that time, that any interruption in its supply would be keenly felt.
During World War II, the U.S. government recognized chocolate's role in the nourishment and group spirit of the Allied Armed Forces, so much so that it allocated valuable shipping space for the importation of cocoa beans. Many soldiers were thankful for the pocket chocolate bars which gave them the strength to carry on until more food rations could be obtained. Today, the U.S. ARmy D-rations include three 4-ounce chocolate bars. Chocolate has even been taken into space as part of the diet of U.S. astronauts.
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 knew nothing at all about the delicious and stimulating flavor that was to become the favorite of millions.
The Court of King Ferdinand and Queen Isabella got its first look at the principal ingredient of chocolate when Columbus returned in triumph from America and laid before the Spanish throne a treasure trove of many strange and wonderful things. Among these were a few dark brown beans that looked like almonds and seemed most unpromising. There 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, the great Spanish explorer, to grasp the commercial possibilities of the New World offerings.
Food of the Gods
During his conquest of Mexico, Cortez found the Aztec Indians using cocoa beans in the preparation of the royal drink of the realm, "chocolatl", meaning warm liquid. In 1519, Emperor Montezuma, who reportedly drank 50 or more portions daily, served chocolatl to his Spanish guests in great golden goblets, treating it like a food for the gods.
For all its regal importance, however, Montezuma's chocolatl was very bitter, and the Spaniards did not find it to their taste. To make the concoction more agreeable to ****peans, Cortez and his countrymen conceived of the idea of sweetening it with cane sugar.
While they took chocolatl back to Spain, the idea found favor and the drink underwent several more changes with newly discovered spices, such as cinnamon and vanilla. Ultimately, someone decided the drink would taste better if served hot.
The new drink won friends, especially among the Spanish aristocracy. Spain wisely proceeded to plant cocoa in its overseas colonies, which gave birth to a very profitable business. Remarkably enough, the Spanish succeeded in keeping the art of the cocoa industry a secret from the rest of ****pe for nearly a hundred years.
Chocolate Spreads to ****pe
Spanish monks, who had been consigned to process the cocoa beans, finally let the secret out. It did not take long before chocolate was acclaimed throughout ****pe as a delicious, health-giving food. For a while it reigned 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 appeared.
The hand methods of manufacture used by small shops gave way in time to the mass production of chocolate. The transition was hastened by the advent of a perfected steam engine which mechanized the cocoa grinding process. By 1730, chocolate had dropped in price from three dollars or more per pound to within the financial reach of all. The invention of the cocoa press in 1828 reduced the prices even further and helped to improve the the quality of the beverage by squeezing out part of the cocoa butter, the fat that occurs naturally in cocoa beans. From then on, drinking chocolate had more of the smooth consistency and the pleasing flavor it has today.
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 chocolate, a smooth and velvety variety that has almost completely replaced the old coarse grained chocolate which formerly dominated 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 the pre-revolutionary New England -- 1765, to be exact -- that the first chocolate factory was established.
Chocolate has gained so much importance since that time, that any interruption in its supply would be keenly felt.
During World War II, the U.S. government recognized chocolate's role in the nourishment and group spirit of the Allied Armed Forces, so much so that it allocated valuable shipping space for the importation of cocoa beans. Many soldiers were thankful for the pocket chocolate bars which gave them the strength to carry on until more food rations could be obtained. Today, the U.S. ARmy D-rations include three 4-ounce chocolate bars. Chocolate has even been taken into space as part of the diet of U.S. astronauts.
Growing the Cocoa Bean
Cocoa beans are the product of the cacao tree. The origin of the cacao tree is in dispute. Some say it originated in the Amazon basin of Brazil, others place it in the Orinoco Valley of Venezuela, while still others contend that it is native to Central America.
Wherever its first home, we know the cacoa tree is strictly a tropical plant thriving only in hot, rainy climates. Thus, its cultivation is confined to the lands not more than 20 degrees north of south of the equator.
Cocoa beans are the product of the cacao tree. The origin of the cacao tree is in dispute. Some say it originated in the Amazon basin of Brazil, others place it in the Orinoco Valley of Venezuela, while still others contend that it is native to Central America.
Wherever its first home, we know the cacoa tree is strictly a tropical plant thriving only in hot, rainy climates. Thus, its cultivation is confined to the lands not more than 20 degrees north of south of the equator.
Chocolate & Cocoa: 'Healthy' Benefits or Negative Health Effects?
Is Chocolate a food of the gods because of its divine taste and Health Benefits,
or is it because heavenly bodies don't have to worry about its Health Hazards?
Stories on the health benefits of consuming cocoa products have increasingly made the news following
the discovery that they are an excellent source of catechins, which are polyphenols of the flavanol group,
and which are believed to protect against heart disease, cancer, and various other medical conditions.
Chocolate manufacturers and retailers have been taking advantage of these findings by not only trying
to make chocolate lovers feel less guilty about their addiction, but also by trying to target the more
health-conscious consumer with regular doses of "research studies" praising the supposed benefits of
consuming chocolate, among them that:
• eating chocolate releases endorphins in the brain, which act as pain-relievers,
• eating chocolate boosts one's appetite, but does not cause weight gain,
• the sugar in chocolate may reduce stress and have a calming and pain relieving effect,
• eating chocolate does not give someone acne or other skin eruptions,
• eating chocolate does not trigger migraine headaches,
• eating moderate amounts of chocolate makes one live almost a year longer,
• eating chocolate reduces the risk of heart disease and cancer
Is Chocolate a food of the gods because of its divine taste and Health Benefits,
or is it because heavenly bodies don't have to worry about its Health Hazards?
Stories on the health benefits of consuming cocoa products have increasingly made the news following
the discovery that they are an excellent source of catechins, which are polyphenols of the flavanol group,
and which are believed to protect against heart disease, cancer, and various other medical conditions.
Chocolate manufacturers and retailers have been taking advantage of these findings by not only trying
to make chocolate lovers feel less guilty about their addiction, but also by trying to target the more
health-conscious consumer with regular doses of "research studies" praising the supposed benefits of
consuming chocolate, among them that:
• eating chocolate releases endorphins in the brain, which act as pain-relievers,
• eating chocolate boosts one's appetite, but does not cause weight gain,
• the sugar in chocolate may reduce stress and have a calming and pain relieving effect,
• eating chocolate does not give someone acne or other skin eruptions,
• eating chocolate does not trigger migraine headaches,
• eating moderate amounts of chocolate makes one live almost a year longer,
• eating chocolate reduces the risk of heart disease and cancer
Kinds of Chocolate
Not all chocolate or cocoa is the same, especially when preparing recipes. Ever wonder what the difference is between one kind of chocolate and another?
Chocolate Liquor
This is the pure, straight-from-the-bean chocolate. The center of the cocoa bean is ground into a liquid, called the liquor (there is NO alcohol in this!).
Cocoa Butter
It's not really a butter, but the fat extracted from the chocolate liquor.
Cocoa Powder
Cocoa powder is the solid left after the cocoa butter is pressed out of the liquor. Cocoa powder often undergoes a Dutch Process, that reduces its natural acidity. Dutch cocoa is milder tasting and blends better with milk.
Unsweetened Chocolate
This is the solid form of chocolate liquor. Unsweetened chocolate is often used in baking.
Bittersweet Chocolate
Chocolate with a minimum of 50% chocolate liquor.
Semi-Sweet Chocolate
Chocolate with a minimum of 35% chocolate liquor.
Dark Chocolate
Also known as 'sweet chocolate'. It only contains 15% liquor, as well as sweeteners and cocoa butter.
Milk Chocolate
Milk chocolate has at least 10% liquor and 12% milk solids. Sugar, cocoa butter and vanilla are also mixed in.
White Chocolate
This kind lacks the brown color because there are no cocoa solids. White chocolate is made up of only cocoa butter, sugar and milk solids.
Not all chocolate or cocoa is the same, especially when preparing recipes. Ever wonder what the difference is between one kind of chocolate and another?
Chocolate Liquor
This is the pure, straight-from-the-bean chocolate. The center of the cocoa bean is ground into a liquid, called the liquor (there is NO alcohol in this!).
Cocoa Butter
It's not really a butter, but the fat extracted from the chocolate liquor.
Cocoa Powder
Cocoa powder is the solid left after the cocoa butter is pressed out of the liquor. Cocoa powder often undergoes a Dutch Process, that reduces its natural acidity. Dutch cocoa is milder tasting and blends better with milk.
Unsweetened Chocolate
This is the solid form of chocolate liquor. Unsweetened chocolate is often used in baking.
Bittersweet Chocolate
Chocolate with a minimum of 50% chocolate liquor.
Semi-Sweet Chocolate
Chocolate with a minimum of 35% chocolate liquor.
Dark Chocolate
Also known as 'sweet chocolate'. It only contains 15% liquor, as well as sweeteners and cocoa butter.
Milk Chocolate
Milk chocolate has at least 10% liquor and 12% milk solids. Sugar, cocoa butter and vanilla are also mixed in.
White Chocolate
This kind lacks the brown color because there are no cocoa solids. White chocolate is made up of only cocoa butter, sugar and milk solids.
عمل المراه ساعدوني بموضوع عن هالتوبيك الله يساعدكم ويخليكم→
عندي لك كذا موضوع مميزات بس يبغالهم تجمعين
صور وتجهزين كلام مرتب والمواضيع هي
1- الشوكولاته >>قد صلحته وانهبلو البنات عجبهم
مره ووزعت عليهم تشكلت وعالتيشر وتكلمت
عن نشاتها واول من اكتشفها .. الخ
2_ الكوفي
3_ اكلة البيتزا وانواعها ونشاتها
4_ الجينز ومن اكتشفه ومتى وايش وانواعه ..الخ
5- تقدرين تاخذين لك مرض معين تجمعين عنه
معلومات وصور مناسبه وانا قد شفت عن متلازمة
داون وعن مرض السرطان بالنسبه للاطفال
6-الزواج وعادات الشعوب فيه
7_ ماء زمزم
8-عمليات التجميل >> قد سوت بنت عرض يجنن
عن هالموضوع وجابت صور لعمليات قبل وبعد
مره كان ممتع الرزنتيشن..
وبالتوفيق يارجية الغفران وان شالله يعجبك شي من التوبيكات اللي ذكرت ..
ولاتنسينا من دعواتك ..