Researchers from the University of California at Davis said it best in a scientific review on cocoa and chocolate flavonoids published in the Journal of the American Dietetic Association.
位于戴维斯的加利福尼亚大学的研究者说发表在美国饮食协会杂志上关于可可粉和巧克力黄酮类化合物的综述很好阐释了这个问题。
The length of roasting depends on the type and size of the beans to form cocoa, which is mixed with sugar and fats to form chocolate.
烘焙时间的长短取决于可可豆的种类和大小，可可豆与糖和脂肪混合形成巧克力。
There are two main causes of the chocolate shortage—chocolate's growing popularity and less production of cocoa, the plant from which chocolate is made.
巧克力短缺的主要原因有两个——巧克力越来越受欢迎，以及制作巧克力的植物可可产量减少。
That liquid is pressed until it separates and the result is cocoa butter, which can be turned into chocolate.
将这种液体挤压至分离，得到的就是可可脂，可可脂可以制成巧克力。
Modifications of cocoa technology and bean processing will be necessary to retain most of the flavonols while maintaining the desirable sensory characteristics of chocolate.
改进可可粉技术和可可豆加工过程，对保留大部分黄酮醇和维持巧克力的怡人香味都将是必要的。
Most cocoa farmers have never tasted chocolate, and produce cocoa beans without any idea of how they will be used, says Timothy Childs, Tcho's founder.
Tcho的创始人TimothyChilds说，大多数可可种植者从未尝过巧克力的味道，也不知道他们种植的可可豆会作何用途。
You can visit Ghana's first cocoa plant at Quarshie's farm, and learn about chocolate production at the Tafo cocoa Research Institute near Koforidua.
你可以在Quarshie的农场参观加纳第一个可可种植场，在Koforidua附近的Tafo可可研究院学习巧克力产品的知识。
The length of roasting depends on the type and size of the beans, to form cocoa, which is mixed with sugar and fats to form chocolate.
烘焙的时间取决于豆子的种类与大小，之后便制作出了可可，再与糖和脂肪的混合之后便有了巧克力的‘诞生’。
A term moccaccino is used in some regions of Europe and the Middle East to describe Café Latte with cocoa or chocolate.
在欧洲和中东的一些地区，有种叫摩卡奇诺的术语，用来形容加入可可或巧克力的拿铁咖啡。
Using a variety of jury-rigged spice grinders, heaters and temperature sensors, he has worked out how to get cocoa beans to reveal their complex flavours and to get chocolate to solidify evenly.
运用一系列临时配备的香料研磨器、加热器和温度感应器，他找到了如何可可豆展现复杂风味和均匀固化巧克力的方法。
At this point, it is accepted that 65% of Americans prefer milk chocolate, which of course requires whole milk and cocoa butter.
从这点来看，65%的美国人更喜欢选择由全脂牛奶和可可脂制成的牛奶巧克力。
If you go with organic chocolate, you can be assured that they don't contain organochlorine pesticides which are typically used in treating cocoa crops and are harmful to your health.
当你去挑选有机巧克力时，你需要确定他们不含有主要被用于可可生产的有机氯杀虫剂，因为它对你的身体有害。
But to everyone's disappointment, coal and cocoa shells burned together do not fill the air with the sweet smell of chocolate.
但是令所有人失望的是，煤核可可豆壳混合物燃烧之后并没有使空气闻起来像巧克力那般甜美了。
Chocolate bars might trigger an acne flare-up, but if so, the culprit is probably the sugar, milk, and gooey fillings, not the cocoa.
如果巧克力会引发粉刺的话，罪魁祸首可能是糖、牛奶或者其中的填充酱，而不是可可粉。
Many of us drink coffee and tea and some people really love chocolate - but where does coffee tea and cocoa grow? Certainly very little if any grows in Yorkshire.
有些人喜欢喝咖啡、品茶，而有些人却青睐于巧克力——但是这些农作物是在哪里种植的呢？
The cocoa butter in chocolate has been used topically to heal scars and burns and chocolate is a good source of magnesium which is a mineral many of us do not get enough of.
巧克力中的可可油被用于治愈创伤。巧克力中富含某些人会摄取不足的矿物质元素——镁。
Purists know that the rarest and finest of the three varieties of cocoa bean is the criollo - chocolate snobs lovingly describe its lingering aftertaste as featuring vanilla, caramel and nuts.
纯粹主义者知道最稀有最好的三种可可豆是Criollo，自认为懂巧克力的人深情的形容吃过它之后唇齿留香回味的感觉就像香草、焦糖、果仁一样。
Dark chocolate and cocoa may help lower blood pressure, reduce the risk of stroke, and provide other cardiovascular benefits, multiple studies have shown.
许多研究表明，黑巧克力以及可可有助于降低血压，减少中风风险，此外对心血管健康也有益处。
One problem is chocolate bars containing cocoa tend to have lots of calories, so Taubert and his colleagues tested small amounts containing just 30 calories each.
一个问题是，含有可可的巧克力棒往往是含有非常多的卡路里，因此迪尔克和他的同事们用于测试的少量巧克力中每块只含有30卡路里。
It should be noted, though, that any such health benefits that may accrue apply only to raw cocoa and, to a lesser extent, dark chocolate.
但你要了解的是以上说的这些利于健康的益处只能从生可可中获得，那种黑巧克力也具有这种功效。
And the more cocoa a chocolate product contains, the richer its health-promoting content.
并且巧克力中的可可含量越高，就越有利于健康。
And knowing that consuming 2 ounces a day (80% cocoa minimum) lowers your risk of a heart attack by 10%, you can finally say, "I need my dose of chocolate"!
每天摄入2盎司巧克力(至少80%的可可)能降低10%心脏病发作的风险，你终于可以说“我需要我的那份巧克力”了！
Soonly raw cocoa and, to a lesser extent, dark chocolate, offer these benefits.
因此，只有生可可有以上功效，黑巧克力也是，但效果要小一些。
The Spaniard will be ground into cocoa powder, from added sugar and water, was made in the heated drink called "chocolate", deeply welcomed by the public.
西班牙人将可可豆磨成了粉，从中加入了水和糖，在加热后被制成的饮料称为“巧克力”，深受大众的欢迎。
His product became known as "Dutch cocoa", and it soon led to the creation of solid chocolate.
他的产品被称为“荷兰可可粉”，由此很快诞生了固态巧克力。
Aside from enjoying chocolate art and statues, visitors to the park will also have the chance to learn how to make chocolate themselves - from the cocoa bean right into chocolate bars.
游客们除了可以观赏巧克力艺术和雕塑以外，还有机会学习从可可豆到巧克力条的制作工艺。
Stir in the chocolate. Sift in the cake flour, the cocoa powder, and the baking powder. Fold gently but thoroughly.
搅入巧克力，筛入面粉、可可粉和泡打粉。搅拌均匀。
For the chocolate cookies, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Set aside.
制作巧克力饼时，把面粉、可可粉、烘焙粉和小苏打粉放在一起筛过，备用。
For the chocolate cookies, sift together the flour, cocoa powder, baking powder, bicarbonate of soda and salt. Set aside.
制作巧克力饼时，把面粉、可可粉、烘焙粉和小苏打粉放在一起筛过，备用。
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