1. chocolates by :Christine S. Palad

3. chocolates Chocolate -comprises a number of raw and processed foods produced from the seed of the tropical Theobroma cacao tree.

5. Dark chocolate

6. White chocolate

7. Milk chocolate

8. Semi-sweet chocolate and Bittersweet chocolate

9. Couverture chocolate

10. Ultra Couverture chocolate

12. used as the base for cakes, brownies, and cookies

13. pure chocolate liquor

15. chocolate without milk

16. 15% concentration of chocolate liquor

18. ivory-colored

19. white-colored (vegetative fat)

21. contain at least 10% of chocolate liquor, 3.7% milk fats, and 12% milk solids

24. finest quality of chocolate in the world

25. with premium cacao beans and a high percentage of cocoa butter

26. total fat content of 30-40%

28. contains a higher content of cocoa butter, the name “Ultra”

29. not easy to produce

31. Used tropical fats and or hydrogenated fats, as a replacement for cocoa butter

32. used for candy bar coatings

35. 2. Fermenting and Drying

36. 3. Roasting

37. 4. Grinding

38. 5. Pressing

39. 6. Mixing

40. 7. Conching

41. 8. Tempering

42. 9. Molding

46. create one of the most delicious chocolate in the world

49. Made by Belgian chocolate

50. 50,000 bars used

51. Measured 8.32 meters high

52. Used 1950 kg of chocolates

55. Promoting good blood flow

56. Increase chemical levels in the brain

57. Anti-cancer substance

58. Brain stimulator

59. Prevents cough and diarrhea

60. Energy boosters

61. Anti-clotting effectCan cause overweight and obesity Cause tooth decay Cause pimples and acne

62. Chocolate carvings and sculptures

65. references www.AlliNeed.com www.google.com www.ChocolateAlchemy.com www.amazon.com www.KeratinFromBrazil.com www.Fudge-House.com

66. Thank you for listening ! christine_palad@yahoo.com 09095270407