أستاذ علي ممكن مسااعده(برزنتيشن)

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السلام عليكم
أخيرا وبعد عناء حصلت مووضوع للبرزنتيشن عن الشكولاته
بس أبغى منكم تقرأه وتشوف اي خطأ او اي شئ مو كويس فيه تخبرني عشان ابغى احفظه وراح اقدمه ان شاءالله يوم الربوع
واذا ضبط معي راح انزله ان شاءالله مع عرضه هنا فالمنتدى
وربي يعطيك الف عااااااااااافيه
انتظر ردكــــ بفاااااااااااااااااااااااااااااااارغ الصبر
هذا الموضوع
The birth of the chocolate bar
In 1674, people started eating chocolate instick solid form but mass production was not possible. A small group of Quakerstook over chocolate production in the nineteenth century England. They sawchocolate as a healthy non-alcoholic drink and food for the lower classes. Fryand Sons mass-produced eating, solid chocolate bars in 1847.
Since theAmerican Civil War, chocolate has feed armies. Hershey's supplied the Americanarmy with chocolate bars as part of their rations. The bars provided soldierswith fast, portable energy
Kinds of Chocolate
Cocoa Powder
Cocoa powder is the solid left after the cocoa butter is pressedout of the liquor. Cocoa powder often undergoes a Dutch Process, that reducesits 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.

BittersweetChocolate
Chocolate with a minimum of 50% chocolate liquor.

Semi-Sweet Chocolate
Chocolate with a minimum of 35% chocolateliquor.

Dark Chocolate
Also known as 'sweet chocolate'. It onlycontains 15% liquor, as well as sweeteners and cocoa butter.

MilkChocolate
Milk chocolate has at least 10% liquor and 12% milk solids. Sugar, cocoa butter and vanilla are also mixed in.

White Chocolate
This kindlacks the brown color because there are no cocoa solids. White chocolate is madeup of only cocoa butter, sugar and milk solids
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