1. July 7 is World Chocolate Day.

7 月7 日是世界巧克力日。

July 7 is World Chocolate Day， a nod to when chocolate was said to have been first brought to Europe on July 7， 1550.

7月7日是世界巧克力日，據(jù)說(shuō)這個(gè)節(jié)日是為了紀(jì)念1550年7月7日巧克力第一次被帶到歐洲。

2. White chocolate isnt chocolate.

白巧克力不是巧克力。

Because it doesnt contain cocoa solids or chocolate liquor， white chocolate isnt chocolate in the strict sense. But it does contain parts of the cacao bean—mainly cocoa butter.

從嚴(yán)格意義上來(lái)說(shuō)，白巧克力不算巧克力，因?yàn)榘浊煽肆Σ缓腆w可可，也不含可可漿。不過(guò)白巧克力中確實(shí)有可可豆的成分，主要是可可脂。

3. The cacao bean was used as currency.

可可豆曾被當(dāng)作貨幣使用。

The Aztecs loved and valued the cacao bean so highly that they used it as currency during the height of their civilization.

阿茲特克人（墨西哥印第安人）非常喜愛(ài)和重視可可豆，在阿茲特克文明高度發(fā)達(dá)的時(shí)期，他們?cè)鴮⒖煽啥巩?dāng)作貨幣來(lái)使用。

4. UK chocolate maker J. S. Fry & Sons invented the solid form of chocolate.

英國(guó)巧克力制造商J. S. Fry & Sons 發(fā)明了固態(tài)巧克力。

The UK confectioner J. S. Fry & Sons concocted what they called “eating chocolate” in 1847 by combining cocoa butter，sugar， and chocolate liquor. This was a grainy，solid form of the treat.

1847年，英國(guó)巧克力制造商J. S. Fry & Sons用可可脂、糖和可可漿調(diào)制出了“可以吃的巧克力”。這是一種顆粒狀的固態(tài)甜食。

5. Mi l k chocolate was invented i n Switzerland.

牛奶巧克力是在瑞士發(fā)明的。

Daniel Peter， a Swiss chocolate maker，created the milk chocolate in 1875—after eight years of trying to make his recipe work.

Condensed milk ended up being the key ingredient.

在嘗試八年之后， 瑞士巧克力制造商丹尼爾·彼得終于在1875年生產(chǎn)出牛奶巧克力。他的最終配方的關(guān)鍵原料是煉乳。

6. Most cacao comes from Africa.

大多數(shù)可可豆產(chǎn)自非洲。

Despite its Amazonian roots， most cacao—nearly 70 percent of the worlds supply—comes from Africa. C?te dIvoire is the largest single producer， providing about 30 percent of all the worlds cacao.

盡管可可豆源于亞馬孫河流域，但世界上的大多數(shù)可可豆——近70%產(chǎn)自非洲?？铺氐贤呤亲畲蟮目煽啥股a(chǎn)國(guó)，供應(yīng)了全球約30%的可可豆。

7. Chocolate has a special melting point.

巧克力的熔點(diǎn)比較特殊。

Chocolate melts at around 93°F， which is just below the human body temperature. Thats why your favorite candy bar will melt in your hands if you dont eat it fast enough.

巧克力的熔點(diǎn)在93華氏度（34攝氏度）左右，比人的體溫還要低一點(diǎn)。這就是為什么如果你吃得不夠快，你最愛(ài)的巧克力棒就會(huì)在你的手中融化。

Word Bank

contain v. 包含；含有

solid n. 固體

currency n. 貨幣

concoct v. 調(diào)制，配制

recipe n. 烹飪法；食譜

despite prep. 即使；盡管