用英語怎麼介紹巧克力的生產過程
Most people like to eat chocolate, especially girls. Also a variety of reasons like chocolate, chocolate on behalf of a romantic, caring, love and happiness! In the romantic Valentine's day, chocolate is not the lack of the protagonist. Chocolate originated very early, began in Mexico, chocolate is a liquid early, belongs to the court to drink. The initial taste is bitter chocolate and spicy. Around sixteenth Century, the Spanish make up sweet chocolate, cocoa powder and spices they mix in the juice, to become a sweet drink. Peter was named the Swiss people create new styles are mixed in some milk, this completed the whole process of the modern chocolate making. Divided into three basic types of chocolate : dark chocolate, white chocolate, milk chocolate. Little dark chocolate milk ingredients, sugar content is very low, slightly bitter taste. Is the most loving people tasting chocolate flavor. White chocolate does not contain cocoa powder, cocoa butter and milk only, so is white, e to the higher sugar content, so the taste will be sweet white chocolate. Milk chocolate brown, taste very good, loved by the people. Relative to the dark chocolate, milk chocolate taste more delicate, more sweet. Chocolate is also beneficial to heart health is not only delicious, but also can ease our emotions. Scientific and rational consumption of chocolate will give our lives to bring happiness, happiness! Some people say chocolate is sweet, some people say chocolate is bitter, some said she was happy, some people say she is sharing, chocolate brings spiritual experience has exceeded the value as a food. Chocolate passion would like to be always with you with love, family, and friends to share every moment of happiness.
2. 寫一篇關於巧克力製造生產的英語短文.
查一篇中文的,然後自己翻譯過來
3. 介紹巧克力的英語作文
巧克力是一個外來詞Chocolate的譯音(粵港澳粵語地區譯為「朱古力」）。主原料是可可豆（像椰子般的果實，在樹幹上會開花結果），它的起源甚早，始於墨西哥極盛一時的阿斯帝卡王朝最後一任皇帝孟特儒 ，當時是崇拜巧克力的社會，喜歡以辣椒、番椒、香草豆和香料添加在飲料中，打起泡沫，並以黃金杯子每天喝50CC，是屬於宮廷成員的飲料，它的學名Theobroma有「眾神的飲料」之意，被視為貴重的強心、利尿的葯劑，它對胃液中的蛋白質分解酵素具有活化性的作用，可幫助消化。
最早拿來飲用的是瑪雅人，而最初是由墨西哥人製作，16世紀初期的西班牙探險家荷南多·科爾特斯在墨西哥發現當地的阿茲特克國王飲用一種可可豆加水和香料製成的飲料，科爾特斯品嘗後在1528年帶回西班牙，並在西非一個小島上種植了可可樹。西班牙人將可可豆磨成了粉，從中加入了水和糖，在加熱後被製成的飲料稱為「巧克力」，深受大眾的歡迎。不久其製作方法被義大利人學會，並且很快傳遍整個歐洲。
1642年，巧克力[1]被作為葯品引入法國，由天主教人士食用。
1765年，巧克力進入美國，被托馬斯·傑斐遜贊為「具有健康和營養的優點」。
1847年，巧克力飲料中被加入可可脂，製成如今人們熟知的可咀嚼巧克力塊。
1875年，瑞士發明了製造牛奶巧克力的方法，從而有了現 在所看到的巧克力。
1914年，第一次世界大戰刺激了巧克力的生產，巧克力被運到戰場分發給士兵。
Chocolate is a loanword chocolate transliteration (Guangdong Cantonese, translated as "chocolate"). Main raw material is cocoa beans (like coconut fruit in the trunk, will blossom fruit), its origin very early, began in Mexico heyday for a Stiga Dynasty last emperor Meng Teru, was the worship of chocolate society, like chili, pepper, vanilla beans and spices added to the drink, playing foam, and with gold cups a day to drink 50CC, is a member of the court to drink, the scientific name Theobroma "gods drink" of Italy, is seen as a strong heart, diuretic agent, it to the protein in gastric juice enzymes has activation effect, can help digestion.
The first drink is Maya, and initially by Mexicans make, early in sixteenth Century the Spanish explorer Hernando Cortes found the Aztec King drinking a cocoa and flavored water beverage in Mexico, Cortes taste after back to Spain in 1528, and cocoa trees planted in the west of a small island. The Spaniard will be ground into cocoa powder, from added sugar and water, was made in the heated drink called "chocolate", deeply welcomed by the public. Soon the making method was Italian society, and quickly spread across europe.
In 1642, [1] was used as a drug into the French chocolate, eaten by the Catholic church.
In 1765, the chocolate into the United States, Thomas Jefferson was praised for having the advantages of "health and nutrition".
In 1847, the cocoa butter is added to chocolate, made now known as chewable chocolate bar.
In 1875, the Swiss invented the method of milk chocolate, which has now see chocolate.
In 1914, the first World War stimulated the proction of chocolate, chocolate was transported to the battlefield distributed to soldiers.
4. 關於製作巧克力的方法，要英文版的！
巧克力的起源和歷史The chocolate originchocolate origins from MexicoThe ancient times Indian ground to the cocoa fruit the powder, with the maize meal, the chili powder mixed in the same place, made has the bitter astringency to batter slightly makes daily food.To 14 centuries, the Mexican enters seasonings and so on sugar, vanilla in the cocoa riga, compounds one kind of delightful delicious hard candy, this is the chocolate embryonic form. Until the 17th century, the chocolate only then spreads to Europe.巧克力的原料：可可粉、可可脂、果仁、砂糖、牛奶 工具Chocolate raw material: Cocoa, cocoa fat, kernel, hard sugar, milk tool巧克力製作過程First, will possess raw material (including: Cocoa block, cocoa thick liquid, cocoa cream, sugar, powdered milk, emulsifier, spice, nut ......And so on) stirs the mix.Second, fine grinding.Third, fining.Fourth, the accent heats. Fifth, forming最後祝樓主演講成功。。謝謝
5. 巧克力全英文製作工序
^Raw materials:
1, 3/4 cup butter (double Cream) a cream is very thick;
2, about 300g of dark chocolate (ordinary chocolate can), break;
3, about 30g (about two teaspoon) unsalted butter (to buy time to watch, must be unsalted butter), cut into sheet;
4, optional material: 2 - 3 teaspoon of brandy or rum (ordinary liquor can) do outside coating materials: optional: A, cocoa powder (chocolate powder line) B, peanuts and hazelnut, use a cup wall roll broken. C, white chocolate or dark chocolate melted. Step 1: in the pot add water to boil, find a bowl into the pot, put the raw materials 1, 2, 3, 4 into the melted, put the bowl out of the pot, if the filter, filter, filter or not. Step
2: while stirring for mixture for cooling, pay attention to, must be stirring, otherwise it will appear statified phenomenon.
Step 3: the mixture cooled after the refrigerate at least 6-8 hours.
Step 4: with scoops of ice cream or ordinary spoon mixture into balls (the book says that with a spoon, spoon and Kiki is the hand and land. ^_^). If the ball began to become soft, immediately into the refrigerator.
Step 5: do chocolate cocoa coat Truffles, put the cocoa powder (or chocolate powder) in a small bowl, and then put the ball in. If the peanut (hazelnut) broken coat of chocolate, the ball is absorbed in small pieces. Finally, a good package, put in the refrigerator refrigerated for 10 days or so steps if
6: chocolate coat, put the ball is placed in the freezer refrigerator frozen inside an hour. The melted chocolate for a while after cooling slightly (remember to cool for a while, so that the KIK sphere, and white chocolate mixed together, especially ugly: (), and then fork the ball on the chocolate sauce, and then placed in the refrigerator freezer for a while, and then wrapped in a time, if chocolate sauce is hard, then heating. After, wrapped in the refrigerator for 10 days. This is done.
You can add some decorative. ^_^
6. 巧克力的英語介紹！急！！
Chocolate is made from the tropical tree Theobroma cacao.
Theobroma is the Greek word for "food of the gods."
The Aztecs used cacao beans to make a hot, frothy and bitter beverage called chocolatl. This concoction was sacred and was associated with fertility and wisdom.
The bitter drink was not mixed with milk, cocoa powder and cocoa butter to for what we now know as chocolate until 1876.
Chocolates Effect on The Body & Brain
Chocolate contains substances such as phenylethylamine, theobromine, anandamide and tryptophan. These substances trigger mood enhancing chemicals in the brain to create feelings of giddiness, attraction, euphoria and excitement.
Researchers believe that phenylethylamine causes the brain to release mesolimic dopamine in the pleasure centers of the brain, which peaks ring an orgasm.
Theobromine has an effect similar to caffeine, but has only one-tenth of the effect. Theobromine also can increase the heart rate.
Scientists have found that anandamide proces a effect that mimics marijuana's effect on a person. Although a person would have to consume a whopping 25 pounds of chocolate to get "high" the body will feel more relaxed when the substance activates the cannabinoid receptors in the brain.
Tryptophan, an essential amino acid, plays a role in the proction of the neurotransmitter serotonin. Serotonin is a calming neurotransmitter that makes people feel realized and satisfied and is essential for a well-balanced mood. This effect is great to relieve anxiety.
Health Benefit of Eating Chocolate
Women's bodies scream for chocolate when premenstrual food cravings surface. Researchers argue that this craving is because chocolate contains high levels of magnesium. For you see that women's bodies experience magnesium deficiency prior to menstruation.
Chocolate contains many essential vitamins and minerals such as: B-6, folic acid, niacin, iron, and vitamin C. Others may be included depending on the ingredients used, these are these vitamins and minerals are all included in cocoa and milk.
Phenolics, which are found in small amounts in chocolate, are found to help lower the risks of heart disease.
In a study at Harvard University followed 7,841 male graates and found a correlation between eating a moderate amount of chocolate and longevity. Those who ate one to three chocolate candy bar a month had a 36% lower risk of death than those who abstained. This can mean many things, but if nothing else chocolate is a good luck charm.
巧克力是由熱帶可可樹。
可可是「神的食物希臘字。」
阿茲台克人用可可豆，使熱，泡沫化和激烈的飲料稱為chocolatl。這種混合物是神聖的，並與相關的生育率和智慧。
痛苦的混合飲料不是牛奶，可可粉和可可脂為我們現在的巧克力1876年才知道。
巧克力對身體和大腦
巧克力含有苯乙胺等，可可，大麻素和色氨酸的物質。這些物質引起的情緒提高大腦中的化學物質創造眼花，吸引，興奮和激動的感情。
研究人員認為，苯乙胺導致大腦釋放的大腦，游樂中心高峰期間達到高潮mesolimic多巴胺。
可可鹼具有類似咖啡因的作用，但只有三分之一的影響的十分之一。可可鹼還可以增加心率。
科學家發現，大麻素產生的影響，可以模仿大麻的影響的人。雖然一個人必須消耗高達25磅巧克力獲得「高」身體會感覺更輕松激活時，該物質在大腦中的大麻素受體。
色氨酸，一種必需氨基酸，發揮在生產羥色胺神經遞質的作用。血清素是一種鎮靜神經遞質，使人感到實現和滿足，是一個均衡的情緒是至關重要的。這種效應是很大的緩解焦慮。
健康效益吃巧克力
女性的身體時，尖叫的巧克力表面經前期對食物的渴求。研究人員認為，這種渴望是因為巧克力中含有鎂高。對於您會看到婦女的身體經驗缺鎂月經前。
巧克力中含有許多重要的，如維生素和礦物質的編號：B - 6，葉酸，煙酸，鐵，維生素C和其他可能包含取決於所用的配料，這些維生素和礦物質，這些都是在可可和牛奶中。
酚類物質，它們在巧克力少量發現，被發現有助於降低心臟疾病的風險。
在哈佛大學的研究之後7841男性畢業生，發現一間吃巧克力和長壽適量的相關性。那些誰吃2時59分直板巧克力每月有36％的低比那些誰棄權死亡的風險。這就意味著很多事情，但是如果沒有其他巧克力是一個好運氣的魅力。
7. 寫關於巧克力製造成功的英語作文
Clinging to the window, my nose easily smells out the familiar flavor pervading in the small chocolate store. I gulp down the saliva after a piece of chocolate melts in my mouth, and even could not help closing my eyes to enjoy the marvelous feeling. Oh, Chocolate, my favorite!
8. 急用！！！巧克力的製造用英文
巧克力的歷史概括：
Cacao, native to Mexico, Central and South America, has been cultivated for at least three millennia in that region. It was used originally in Mesoamerica both as a beverage, and as an ingredient in foods.
Chocolate has been used as a drink for nearly all of its history. The earliest record of using chocolate dates back before the Olmec. In November 2007, archaeologists reported finding evidence of the oldest known cultivation and use of cacao at a site in Puerto Escondido, Honras, dating from about 1100 to 1400 BC.[7] The resies found and the kind of vessel they were found in indicate that the initial use of cacao was not simply as a beverage, but the white pulp around the cacao beans was likely used as a source of fermentable sugars for an alcoholic drink.[7] The Maya civilization grew cacao trees in their backyard,[8] and used the cacao seeds it proced to make a frothy, bitter drink.[9] Documents in Maya hieroglyphs stated that chocolate was used for ceremonial purposes, in addition to everyday life.[10] The chocolate resie found in an early ancient Maya pot in Río Azul, Guatemala, suggests that Maya were drinking chocolate around 400 AD. In the New World, chocolate was consumed in a bitter, spicy drink called xocoatl, and was often flavored with vanilla, chili pepper, and achiote (known today as annatto).[11] Xocoatl was believed to fight fatigue, a belief that is probably attributable to the theobromine content. Chocolate was also an important luxury good throughout pre-Columbian Mesoamerica, and cacao beans were often used as currency.[12] For example, the Aztecs used a system in which one turkey cost one hundred cacao beans and one fresh avocado was worth three beans.[13] South American and European cultures have used cocoa to treat diarrhea for hundreds of years.[14] All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".[15]
Until the 16th century, no European had ever heard of the popular drink from the Central and South American peoples.[16] It was not until the Spanish conquest of the Aztecs that chocolate could be imported to Europe. In Spain it quickly became a court favorite. In a century it had spread and become popular throughout the European continent[16] To keep up with the high demand for this new drink, Spanish armies began enslaving Mesoamericans to proce cacao.[17] Even with cacao harvesting becoming a regular business, only royalty and the well-connected could afford to drink this expensive import.[18] Before long, the Spanish began growing cacao beans on plantations, and using an African workforce to help manage them.[19] The situation was different in England. Put simply, anyone with money could buy it.[20] The first chocolate house opened in London in 1657.[20] In 1689, noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries, but later sold to the Cadbury brothers in 1897.[21]
For hundreds of years, the chocolate making process remained unchanged. When the people saw the Instrial Revolution arrive, many changes occurred that brought about the food today in its modern form. A Dutch family's (van Houten) inventions made mass proction of shiny, tasty chocolate bars and related procts possible. In the 1700s, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, rable chocolate.[22] But, it was not until the arrival of the Instrial Revolution that these mills were put to bigger use. Not long after the revolution cooled down, companies began advertising this new invention to sell many of the chocolate treats we see today.[23] When new machines were proced, people began experiencing and consuming chocolate worldwide.[24]
發現巧克力
All of the areas that were conquered by the Aztecs that grew cacao beans were ordered to pay them as a tax, or as the Aztecs called it, a "tribute".[8]
Until the 1500s, no European had ever heard of the popular drink from the Central and South American peoples.[9] Jose de Acosta, a Spanish Jesuit missionary who lived in Peru and then Mexico in the later 16th century, wrote of it:
Loathsome to such as are not acquainted with it, having a scum or froth that is very unpleasant taste. Yet it is a drink very much esteemed among the Indians, where with they feast noble men who pass through their country. The Spaniards, both men and women that are accustomed to the country are very greedy of this Chocolate. They say they make diverse sorts of it, some hot, some cold, and some temperate, and put therein much of that "chili"; yea, they make paste thereof, the which they say is good for the stomach and against the catarrh.[10]
巧克力在歐洲
Christopher Columbus brought some cocoa beans to show Ferdinand and Isabella of Spain, but it was Spanish friars who introced it to Europe more broadly. It wasn't until the Spanish conquest of the Aztecs that chocolate could be imported to Europe, where it quickly became a court favorite. The first recorded the largest ever shipment to Europe for commercial purposes was in a shipment from Veracruz to Sevilla in 1585. It was still served as a beverage, but the Europeans added sugar and milk to counteract the natural bitterness and removed the chilli pepper, replacing it with another Mexican indigenous spice, vanilla. Chocolate is very big in Mayan civilization
Before long, the Spanish began growing cacao beans on plantations, using African workforce to help manage them. Changes to the taste meant that by the 17th century it was a luxury item among the European nobility. By the second half of the seventeenth century, chocolate was introced into England. The first chocolate house opened in London in 1657.[11] In 1689, noted physician and collector Hans Sloane developed a milk chocolate drink in Jamaica which was initially used by apothecaries, but later sold to the Cadbury brothers.[12]
For hundreds of years, the chocolate making process remained unchanged. When the Instrial Revolution arrived, many changes occurred that brought the hard, sweet candy to life. In the 1700s, mechanical mills were created that squeezed out cocoa butter, which in turn helped to create hard, rable chocolate.[13] But, it was not until the arrival of the Instrial Revolution that these mills were put to bigger use. Not long after the revolution cooled down, companies began advertising this new invention to sell many of the chocolate treats we see today.[14] When new machines were proced, people began experiencing and consuming chocolate worldwide.[15]
At the end of the 18th century, the first form of solid chocolate was invented in Turin by Doret. This chocolate was sold in large quantities from 1826 by Pierre Paul Caffarel. In 1819, F. L. Cailler opened the first Swiss chocolate factory. In 1828, Dutchman Coenraad Johannes van Houten patented a method for extracting the fat from cocoa beans and making powdered cocoa and cocoa butter. Van Houten also developed the so-called Dutch process of treating chocolate with alkali to remove the bitter taste. This made it possible to form the modern chocolate bar. It is believed that the Englishman Joseph Fry made the first chocolate for eating in 1847, followed in 1849 by the Cadbury brothers.
Daniel Peter, a Swiss candle maker, joined his father-in-law's chocolate business. In 1867, he began experimenting with milk as an ingredient. He brought his new proct, milk chocolate, to market in 1875. He was assisted in removing the water content from the milk to prevent mildewing by a neighbour, a baby food manufacturer named Henri Nestlé. Rodolphe Lindt invented the process called conching, which involves heating and grinding the chocolate solids very finely to ensure that the liquid is evenly blended.
9. 有沒有好心人知道巧克力的英文介紹包括來歷，趣事，作用等非常感謝．
巧克力
巧克力是一個外來詞Chocolate的譯音，它主原料是可可豆(像椰子般的果實，在樹幹上會開花結果)，它的起源甚早，始於墨西哥極盛一時的阿斯帝卡王朝最後一任皇帝孟特儒 (Montezuma)，當時是崇拜巧克力的社會，喜歡以辣椒、番椒、香草豆和香料添加在飲料中，打起泡沫，並以黃金杯子每天喝50CC，是屬於宮廷成員的飲料，它的學名Theobroma有「眾神的飲料」之意，被視為貴重的強心、利尿的葯劑，它對胃液中的蛋白質分解酵素具有活化性的作用，可幫助消化。
最早出現的巧克力，起源於墨西哥地區古代印第安人的一種含可可粉的食物，它的味道苦而辣。1526年，西班牙探險家科爾特斯帶回西班牙，獻給當時的國王，使歐洲人視它為迷葯，掀起一股狂潮。後來大約在16世紀，西班牙人讓巧克力「甜」起來，他們將可可粉及香料拌和在蔗汁中，成了香甜飲料。到了1876年，一位名叫彼得的瑞士人別出心裁，在上述飲料中再摻入一些牛奶，這才完成了現代巧克力創制的全過程。不久之後，有人想到，將液體巧克力加以脫水濃縮成一塊塊便於攜帶和保存的巧克力糖。1828年，由荷蘭的凡苛添(Van Houten)想到將其脂肪除去2/3，做成容易飲用的可可亞。19世紀末時，瑞士的D.M比德，發明在巧克力中加入牛奶，味道更好，就是今日巧克力的雛形了。
這裡面還有一個具有傳奇色彩的故事呢。
1519年，以西班牙著名探險家科爾特斯為首的探險隊進入墨西哥腹地。旅途艱辛，隊伍歷經千辛萬苦，到達了一個高原。隊員們個個累得腰酸背疼、筋疲力盡，一個個橫七豎八地躺在地上，不想動彈。科爾特斯很著急，前方的路還很長呢，隊員們都累成這樣了，這可怎麼辦呢？
正在這時，從山下走來一隊印第安人。友善的印第安人見科爾特斯他們一個個無精打采，立刻打開行囊，從中取出幾粒可可豆，將其碾成粉末狀，然後加水煮沸，之後又在沸騰的可可水中放入樹汁和胡椒粉。頓時一股濃郁的芳香在空中彌漫開來。
印第安人把那黑乎乎的水端給科爾特斯他們。科爾特斯嘗了一口，「哎呀，又苦又辣，真難喝！」但是，考慮到要尊重印第安人的禮節，科爾特斯和隊員們還是勉強喝了兩口。
沒想到，才過了一會兒功夫，探險隊員們好像被施了魔法一樣，體力得到了恢復！驚訝萬分的科爾特斯連忙向印第安人打聽可可水的配方，印第安人將配方如實相告，並得意地說：「這可是神仙飲料啊！」
1528年，科爾特斯回到西班牙，向國王敬獻了這種由可可做成的神仙飲料，只是，考慮到西班牙人的飲食特點，聰明的科爾特斯用蜂蜜代替了樹汁和胡椒粉。
「這飲料真不錯！」國王喝了連聲叫好，並因此封科爾特斯為爵士。
從那以後，可可飲料風靡了整個西班牙。一位名叫拉思科的商人，因為經營可可飲料而發了大財。
一天，拉思科在煮飲料時突發奇想：調制這種飲料，每次都要煮，實在太麻煩了！要是能將它做成固體食品，吃的時候取一小塊，用水一沖就能吃，或者直接放入嘴裡就能吃，那該多好啊！
於是，拉思科開始了反復的試驗。最終，他採用濃縮、烘乾等辦法，成功地生產出了固體狀的可可飲料。由於可可飲料是從墨西哥傳來的，在墨西哥土語里，它叫「巧克拉托魯」，因此，拉思科將他的固體狀可可飲料叫做「巧克力特」。
拉思科發明的巧克力特，是巧克力的第一代。
西班牙人是很會保密的。他們嚴格保密可可飲料的配方，對巧克力特的配方也守口如瓶。直到200年以後的1763年，一位英國商人才成功地獲得了配方，將巧克力特引進到英國。英國生產商根據本國人的口味，在原料里增加了牛奶和乳酪，於是，「奶油巧克力」誕生了。
奶油巧克力，是巧克力的第二代。
當時，巧克力的味道雖說不錯，但和現在的口感無法相比。這是因為，可可粉中含有油脂，無法與水、牛奶等融為一體，因此巧克力的口感很不爽滑。直到1829年，荷蘭科學家豪威發明了可可豆脫脂技術，才使巧克力的色香味臻於完美。
經過脫脂處理後生產出來的巧克力，爽滑細膩，口感極佳，是巧克力的第三代，也就是我們現在所享用的。
來，拿起一塊巧克力，細細品位它的醇美濃香吧！
巧克力的作用
「心情好煩啊！我的巧克力呢？」
很多的朋友常常問我為什麼你總是吃巧克力？你真得那麼愛吃嗎？是的我很愛吃巧克力，我不知道為什麼巧克力對我來說有一種很特別的作用，它可以緩解我的情緒。每當我心情不好的時候我都會吃巧克力。把巧克力放在嘴裡，閉上眼睛細細的品著它的味道。心煩的事情真的可以拋到腦後不去想。其實巧克力里邊本身就有一種可以緩解情緒的因素。所以巧克力成了我生活必不可少的東西。
其實巧克力的作用還很多的，巧克力還有止痛的作用，尤其是對女孩子。很靈的哦！當然還是分人啦，什麼都不是對每個人的。
巧克力還有減肥的作用哦！很驚訝嗎？呵呵，你是不是要問巧克力怎麼可能減肥呢？它不是增肥的食物嗎？巧克力吃多了當然就變成增肥的食物啦！可是吃少量的巧克力是有助於減肥的。不相信的話可以試試哦！當然還是那句話，不一定適用於所有的人。
巧克力的作用還很多，但是現在對我最見效的就是這3種了，所以拿來和大家一起分享一下啦。其它的作用你們可以自己去發現哦！
巧克力葯理知識
巧克力含有超過300種已知的化學物質。科學家們上百年來對這些物質進行逐一分析與實驗，並不斷在此過程中發現和證明了巧克力其各種成分對人體惟妙惟肖的葯理作用。
巧克力是防止心臟病的天然衛士
巧克力含有豐富的多源苯酚復合物，這種復合物對脂肪性物質在人體動脈中氧化或積聚起相當大的阻止作用。
心臟病的主要病症冠心病通常是由於脂肪類物質LDL（低濃度脂蛋白）在人體血脈中氧化並形成障礙物而引起心血管阻塞。
10. 關於巧克力的英文介紹``
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