Unfortunately for me, summer school has resumed so…to be honest I am feeling a bit depressed due to having to be in summer school again but I’ll live. Note- I am not in summer school to retake any papers, because last year one of my friends thought that I was in it cause I failed all my papers. That wasn’t true. The reason I am attending summer school as well as having attended it last year has nothing to do with me failing anything.

But the problem is that this is a literal end of my freedom, before I could just go ‘Oh it doesn’t matter if I stay up a bit late in order to do this and this’, or ‘I’ll get this done tonight’, because once school started you have obligations to your school work. It is just a bit hard to get use to after having two month of pure freedom. But I’m throwing that much a fit or anything, because I should be able to get back to being acceptant about university after a week.

My major dilemma, should I really read the text books? I always ends up reading them but it seems 90% of the time you don’t need to read them… (but then it is always the fear of this beign the 10% of the time that you read them.) Well…anyone in school will know, text books can really put you to sleep…and I especially don’t like reading non-fiction stuff in the first place.

However, going to university yesterday was not that bad because the university ground is actually really peaceful, since there isn’t that many people. Usually it is really crowded.. I remember how surprised I was last year when I went to my first day of summer school, because there was so few people. Usually you look forward and just see people, but in summer school it is so empty, and the library is really quiet.

歷史
巧克力最早是墨西哥人製作的。15世紀初期,西班牙探險家埃爾南多·科爾特斯在墨西哥發現當地的阿茲特克國王正在飲用一種可可豆加水和香料製成的一種飲料。科爾特斯品嘗後在1528年帶回西班牙,並且在西非的一個島上種植了可可樹。西班牙人將可可豆磨成粉,加入水和糖,加熱後製成的飲料被稱為「巧克力」。這種飲料非常受歡迎。不久製作這種飲料的方法被義大利人學會,並且很快傳遍了歐洲。

1642年,巧克力被作為藥品引入法國,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。

[編輯] 製作
可可豆經過發酵、乾燥、烘焙、研磨,製成可可汁。可可汁可製成可可脂與可可粉,或選高品質的粗製可可汁經進一步加工製成巧克力。


[編輯] 巧克力的種類

[編輯] 依成份分類

不同種類的巧克力無味巧克力:質地很硬,作為半成品,製作巧克力餡等
含量:可可脂含量高於50%
組成:可可脂
黑巧克力(Dark chocolate):或稱純巧克力:硬度較大,微苦
含量:一般指純可可脂含量高於50%,或乳質含量少於12%的巧克力;
組成:可可脂、少量糖
牛奶巧克力(Milk chocolate):
含量:至少含10%的可可漿,至少12%的乳質;chocolate compound-不含可可脂的巧克力
組成:由可可製品(可可液塊、可可粉、可可脂)、乳製品、糖粉、香料和表面活性劑等材料組
白巧克力(White chocolate):
含量:不含可可粉,但有可可脂
組成:與牛奶巧克力大致相同,乳製品和糖粉的含量相對較大,甜度高。

[編輯] 依添加物分類
實心巧克力(Solid chocolate):
是指沒有混合其它果仁、餅乾等成分的巧克力,以片狀及塊狀居多。
混有其他成分的實心巧克力(Solid chocolate with inclusions):
是指巧克力中混有細碎的果仁、軟膠糖、餅乾等成分的巧克力。
夾心巧克力(Enrobed or moulded product with candy, fruit, or nut center):
一種包有果仁類內容的巧克力。
酒心巧克力:
是指在巧克力的中間加入了烈酒酒漿。
包有餅乾類內容物的巧克力(Enrobed or moulded products with bakery centers):
餅乾的酥脆和巧克力的細滑形成對比。
創作者介紹

autumnleaf16

autumnleaf16 發表在 痞客邦 PIXNET 留言(0) 人氣()