Every year on July 7th, World Chocolate Day allows chocolate lovers around the world to indulge in their favorite treat without any guilt. The day also celebrates all kinds of goodies made from chocolate, including chocolate milk, hot chocolate, chocolate candy bar, chocolate cake, brownies, or anything covered in chocolate.

Chocolate comes from the seed of the tropical Theobroma cacao tree. Cacao has been cultivated for at least three millennia and grows in Mexico, Central America, and Northern South America. The earliest known documentation of using cacao seeds is from around 1100 BC.

Since cacao tree seeds have a very intense, bitter taste, they must be fermented to develop the flavor. Once fermented, processors dry, clean and roast the beans. After roasting, the shell is removed to produce cacao nibs.

The cacao nibs are then ground into cocoa mass, which is pure chocolate in rough form. The cocoa mass is usually liquefied, then molded with or without other ingredients. At this point in the process, it is called chocolate liquor. The chocolate liquor gets processed into two components: cocoa solids and cocoa butter.

Most Common Types of Chocolate

Unsweetened baking chocolate – cocoa solids and cocoa butter in varying proportions.

Sweet chocolate – cocoa solids, cocoa butter or other fat and sugar.

Milk chocolate – sweet chocolate with milk powder or condensed milk.

White chocolate – cocoa butter, sugar, and milk but no cocoa solids.

Most people love chocolate. In fact, nine out of ten people love chocolate. About 1 billion people eat chocolate every day. Besides the fact it tastes so good, there are some health benefits of chocolate. Chocolate increases serotonin and dopamine levels, which helps to boost the mood. Dark chocolate can also be especially good for you. Dark chocolate is a powerful source of antioxidants, plus it helps to improve blood flow, lower blood pressure, and reduce the risk of heart disease.

It’s unclear who came up with this yummy food day. However, the day is celebrated on July 7th because it was on this date in 1550 that chocolate was first brought to Europe. The first World Chocolate Day was celebrated in 2009.

source (article; video): National Day Calendar; Born of chocoMe Délice, chocoMeInternational, Youtube

A következő feladatban 25 angol hasznos kifejezést fogtok olvasni, amiket a kakaó termesztése és feldolgozása során használnak. Próbáljátok őket magyarra lefordítani. Segítségül megnézhetitek a videót, amiben angol felirattal hallgathatjátok meg a beszélgetést.

1. custom dark chocolate recipe
2. have a fine-tuned aromatic profile
3. cocoa cultivation countries
4. Tropical Belt
5. cocoa plantation
6. Tropic of Capricorn
7. exceptional flavour
8. robust
9. crossbreed
10. unique cocoa variety
11. pure rainforest
12. high humidity
13. direct sunlight
14. to face
15. trunk
16. main branches
17. harvesting period
18. wee fruit
19. ripe fruit
20. pulp
21. fermentation
22. to rotate
23. to roast
24. cocoa nibs
25. grinding

keys/megoldások: 1. teljesen egyedi fekete csokoládé receptúra; 2. finomhangolásos/egyedi aroma profillal rendelkező; 3. kakaó termesztő országok; 4. trópusi égöv; 5. kakaó ültetvény; 6. Baktérítő; 7. rendkívül különleges íz; 8. markáns; 9. keresztezés; 10. teljesen egyedi kakaó fajta; 11. érintetlen esőerdő; 12. magas páratartalom; 13. közvetlen napsugárzás; 14. találkozni; 15. fatörzs; 16. fő ágak; 17. betakarítási/szüretelési időszak; 18. pici termés; 19. érett gyümölcs; 20. pép; 21. erjesztés; 22. megforgatni; 23. megpörkölni; 24. kakaó darabok; 25. őrlés

Sport

Sport is one of the most popular Hungarian chocolate bars. Its taste comes from a layer of dark chocolate which envelops a light cocoa-fondant filling enhanced with the essence of rum. The bars come in small, normal and extra large sizes, and they are also available with milk chocolate and nuts. The chocolate bar dates back to 1953. It was launched around the same time as the sports stadium, we now know as Ferenc Puskás Stadium, was completed. The original version was wrapped in aluminum foil and covered with green and yellow paper. Now the packaging is more modern, but the distinctive green and yellow colours are the same.

Balaton

This chocolate bar got its name from the biggest lake in Hungary. It is made of wafers pressed together with cocoa-cream layers and then coated in milk chocolate, dark chocolate or white chocolate. There is a nutty and rum version of Balaton too. This chocolate bar comes in different sizes as well. Its aluminum foil wrapper shows a happy Balaton lake scene: bright beams of sunshine illuminating shimmering water.

Macskanyelv

It was legendary confectioner Emil Gerbeaud who introduced macskanyelv (cat’s tongue) at the end of the 19th century.  Macskanyelv is a sliver of a chocolate resembling the feline tongue. In the mid-1930s Hungarian chocolate manufacturer, Szerencsi, started selling the chocolates in long, narrow boxes. The brand fell out of favour for a while but bringing the delicacy back to the shops in the early 2010s proved to be an immediate success.

Tibi

Tibi is not just the name of a chocolate bar, but a brand of all kinds of chocolates including chocolate blocks. There are many versions to choose from: milk, white and dark chocolate, with flavours like peach, biscuits, and strawberry. Tibi chocolate was named after the grandson of the factory founder and it appeared on the shop shelves first in 1941. It was originally planned for children and could be bought in 2,5 and 5 dkg sizes. The slogan “tibi is not only mums’ favourite” advertised the chocolate on posters. The product soon became popular among adults, too, so the original slogan had to be changed to “tibi is not only children’s favourite”.

Boci

Just like Tibi, Boci is another Hungarian chocolate brand in many versions. White, dark or milk chocolate with all kinds of different fillings and there exists a wafer version as well. In 1992 Nestlé acquired three chocolate factories in Hungary including the one producing Boci (little cow). Nestlé built upon the strength of the Boci name but decided to create a more premium chocolate by replacing the smoky taste of Boci with the taste of Swiss milk chocolate. Then they launched the new Boci chocolate, complete with a redesign of the packaging.

Konyakmeggy

Konyakmeggy (Cherry Queen) is another creation of Emil Gerbeaud. He conserved unhurt, seedless sour cherries in cognac, and then dipped them into dark chocolate. Sugar and alcohol dissolved into a characteristic filling after a while resulting in a crispy outside and creamy inside real Hungarian specialty. The secret of the unique liquid cream under the chocolate cover is that the alcoholic sour cherry comes into reaction with the fondant cream, and liquefies it. The most well-known cherry praline has been called Cherry Queen since 1996. It is produced on the basis of the original recipe.

Dunakavics and Francia drazsé

Dunakavics (Danube pebbles) and Francia drazsé (French dragee) production started in 1964. Dunakavics are multi-coloured lumpy sugar covered peanuts, Francia drazsé are small orbs of sugar-covered chocolates. The lumpy coating of Dunakavics resembles a hardened piece of already-chewed gum, but it’s so very delicious. It has often been subject of debate among many who prefers Dunakavics and who prefers Francia drazsé. The debate is not easy to settle as both of the products have been selling very well since they were launched.

Maci

In a retro wrapper emblazoned with a drawing of a cute little bear (“maci” is Hungarian for “teddy bear”) among peanuts, along with Budapest’s name added at the top, Maci is also a highly popular brand. It comes in 100 gram bars big enough for splitting among friends. It is a peanut-infused milk-chocolate bar. It’s a sweet temptation hard to resist and makes a very good present to take home from the country as a nice reminder of Hungary.