PART 7. You are going to read an article about a company that makes chocolate. For questions 44~53, choose from the sections (AD). The sections may be chosen more than once. Mark your answers on the separate answer sheet. TESTI Inwhich section are the following mentioned? visible evidence of Valrhona’s popularity assumptions that are not necessarily correct the influence of Valchona on cooking with chocolate the difficulty of doing what Valrhona suggests a contrast between ways of making chocolate a change that Valrhona regretted making an explanation of the term used for a stage in a process 2 calculation connected with one of the senses the possibilty of overdoing something an influence on the quality of an ingredient 116 CAMBRIDGE ENGLISH: PROFICIENCY PRACTICE TESTS READING & USE OF ENGLISH BAAR AAAS aoeThe Chocolate Factory | A The scent of chocolate hangs among chefs, who found that it ‘They are ground together to make over the small French town of gave afar more intense chocolate _a paste refined to grains no bigger Tain+’Hermitage. Wafting from flavour to their dishes, and it than 17 microns - the tongue can savoury to toasted, fruity to oily, _was given star billing on menus. _detect nothing below 20 microns. the aroma emanates from the Since then an army of boutique All the machines are thickly 89-year-old factory of Valrhona, chocolate makers has been coated with cream-coloured paint cone of the most respected bor. They all produce chocolate and have a vintage air, like a | chocolate makers in the business. in a 'bean-to-bar’ process, ship engine room. It tums out | 1 was inhaling this heady transforming raw, fermented they date from the 1960s.We | perfume on a trip to find out beans into chocolate themselves. bought modern ones, which were about Valrhona’s first book, the _Tt’s an important distinction, much more efficent, but they fabulous Cooking with Chocolate. as many other companies buy just didn't produce such good. Avast tome, it's a chocophile’s _ ready-made chocolate in bulk chocolate, so we went back to. | dream, with pages of chocolate and rewmelt it to form bars and _—these,’ explains Luce, as we head information alongside recipes, chocolate sweets. to the conching machines, These from the ultimate sachertorte _C Inside Valrhona’s newest factory ‘ge mixers stir the chocolate to Bittersweet Chocolate Bars, on the outskirts of town, Luce, ‘ingredients for up to three days, Salted Butter Caramel and cour elegantly grey-haired guide, combining them at 60-70C and CCrystallised Almonds’. Most are _jeads us past paintings of the developing the flavours. ‘mesmerizingly complex creations chefs who are fans of Valrhona. But can a bar ever contain too strictly for trained chefs or time- The smell grows ever headier ‘muuch cocoa solids? I ask Pierre inch amateurs; mouthwatsrng, and sweeter as we enter a Costet, head taster for Valrhona, for the rest of us. Best ofall are windowless, high-ceilinged over a table of chocolate samples. ‘the pages on techniques such a8 rom with a cream-tiled floor, “Yes'. The blend of beans | the all-important tempering (a ‘on which neat rows of sacks are with cocoa butter and sugar ‘heating and cooling process that waiting for processing. Inside should vary according to the keeps the shine and texture of are fermented and dried beans, subtleties of the flavour. Costet chocolate when it is remoulded), _ ut the dull brown seeds have a also believes the merits of the all minutely described and long. wayto pibebre they cen. thies varieties of eicun bean ame carefully illustrated. live up to their botanical name, ‘exaggerated. It is widely accepted B I'd expect nothing less from ‘Theobroma: ‘food of the gods’. that Criollo (mostly from Valrhona, which we have to In the next room that process ‘Venezuela) is the connoisseur’s thank for the quiet rerution is beginning, as the beans ave aceon. | in chocolate of the past 25 roasted in huge rotating drums, South and Central America, is | years, Back in the early 1980s, then cooled and crushed to the best mainstream variety. | plain chocolate meant a cocoa ——_—peppercorn-sized pieces. Just Forestero, grown in Africa, is solids content of barely 40 across the room, alone worker is considered coarse, mass-market per cent. Then, in the early supervising the grinding of the stuff, This, Costet tells me, is 1990s, cookery writers began nibs through pairs of ollers.It's too simplistic. Fist, because telling us to use chocolate with this powder, he explains, which cacao trees are grown from seed ‘minimum 50 per cent cocoa constitutes the ‘cocoa solids’ in by the farmers, they may have solids’. The supermarkets started the chocolate bar, and is mixed _been cross-pollinated with the stocking real cooking chocolate _with extra cocoa butter (the fatty _other varieties anyway. Second, with escalating levels of cocoa component of the cocoa bean), hhow the beans are grown solids. It was Valthona that sugar, vanilla and emulsifier, and fermented makes a huge first introduced a 70 per cent ‘usually soya lecithin, to make difference, so a welllooked-after cocoa solids chocolate bar to the plain chocolate. Milk chocolate -—_-Forestero may well be better | ‘market in 1986, It caused a flurry has milk powder added as well. __than a pooriy treated Criollo. ‘CAMBRIDGE ENGLISH: PROFICIENCY PRACTICE TESTS READING & USE OF ENGLISH 17 Tisal