Choco day ...
Little Argonauts, 2nd issue, Jan.— Feb. 2013, page 3
Choco-day was a very special day in our school. Wemade chocolates, chocolate cakes and chocolatemousse. All the classes were involved in the cookingand tasting and nobody was bored. We melted choco-late, caramelized hazelnuts, and used plums and wal-nuts to make little chocolates. We also watched pres-entations about the history of chocolate involving ge-ography and culture. We also listened to songs aboutchocolate and danced. We had a lot of fun. The fol-lowing day students, teachers and parents were in-vited to taste all the choco-delicacies made by thelittle chefs. After going to church we cut the NewYear's Pie, we had soft drinks, we danced and playedin the school yard. These two days were fantastic.
Choco-late isa raw or processed food produced from the seed of thetropical
Theobroma cacao tree
. Cacao has been cultivatedfor at least three millennia in Mexico, Central America andNorthern South America. Chocolate played a special role inboth Maya and Aztec royal and religious events. The seedsof the cacao tree have an intense bitter taste, and must befermented to develop the flavor. After fermentation, thebeans are dried, then cleaned, and then roasted, and theshell is removed to produce cacao nibs. The nibs are thenground to cocoa mass, pure chocolate in rough form. Muchof the chocolate consumed today is in the form of sweetchocolate, combining cocoa solids, cocoa butter or otherfat, and sugar. Milk chocolate is sweet chocolate that addi-tionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk butno cocoa solids. Chocolate has become one of the most popular food types and flavors in the world. Choco-late chip cookies have become very common, and very popular, in most parts of Europe and North America.Gifts of chocolate molded into different shapes have become traditional on certain holidays. Chocolate isalso used in cold and hot beverages, to produce chocolate milk and hot chocolate.