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Chocolate Facts & Worksheets
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Table of Contents
Chocolate is a food made from the seeds of a cacao tree and is used in many desserts, cakes, puddings, candies, and ice cream. Chocolate can be in a solid form like a candy bar, semi-liquid like a ganache, or it can be in a liquid form like hot chocolate.
See the fact file below for more information about chocolate or alternatively, you can download our comprehensive worksheet pack to utilize within the classroom or home environment.
Facts about Chocolate
- Chocolate is a delicious and decadent food made from roasted and ground beans from cacao pods.
- It has many applications and so it comes in a variety of different forms, such as a liquid, solid, or paste, on its own, or as a flavoring agent in other foods.
- Hugely popular today, cacao has a long history of consumption going all the way back to the 11th century BCE.
- Unlike the finished product, which is often sweet, the seeds of the cacao tree have an intense bitter taste and must be fermented to develop a rich, chocolatey flavor.
- Bitter chocolate, also called baking chocolate, contains cocoa solids and cocoa butter in varying proportions, without added sugar.
- Although the cocoa plant originated in the Americas, it was transported and cultivated in West African countries in the 19th century. West Africa is now the leading producer of cocoa in the 21st century, accounting for some 60% of the world’s cocoa supply.
- The three main varieties of cocoa beans used in chocolate are forastero, criollo, and trinitario.
- Gifts of chocolate molded into different shapes (such as eggs, hearts, and coins) are traditional on certain Western holidays, including Easter and Valentine’s Day .
- Chocolate is used in cold and hot beverages, such as milkshakes and hot chocolate, and in some alcoholic drinks, such as creme de cacao.
- The finest, plain dark chocolate couverture contains at least 70% cocoa (both solids and butter), whereas milk chocolate usually contains up to 50%.
Cacao Plant and Production
The cacao plant.
- The cacao tree ( Theobroma cacao ) is a small, 4–8 m tall (15–26 ft tall) evergreen tree native to the deep tropical region of the Americas. The scientific name, Theobroma , means “food of the gods”.
- Recent genetic studies suggest the plant originated in the Amazon basin and was gradually transported by humans throughout South and Central America.
- Cacao trees are small, understory trees that need rich, well-drained soils.
- They naturally grow within 20° of either side of the equator because they need about 2000 mm of rainfall a year and temperatures in the range of 21 to 32 °C (70 to 90 °F).
- Cacao trees cannot tolerate a temperature lower than 15 °C (59 °F).
- Cacao trees take 4-5 years to mature enough to yield fruit. They can also live to be 200 years old.
- The fruit, called a cacao pod, is ovoid in shape, 15–30 cm (6–12 in) long, and 8–10 cm (3–4 in) wide, ripening yellow to orange, and weighing about 500 g (1.1 lb) when ripe.
- A cacao tree can produce close to two thousand pods per year.
Chocolate Production
- Roughly two-thirds of the entire world’s cocoa is produced in West Africa, with 43% sourced from Côte d’Ivoire , where, as of 2007, child labor is a common practice to obtain the product.
- According to the World Cocoa Foundation, in 2007 some 50 million people around the world depended on cocoa as a source of livelihood.
- The Ivory Coast is reportedly the largest producer of cocoa in the world.
Harvesting and Processing
- Cocoa pods are harvested by cutting them from the tree using a machete (a broad blade implement similar to an ax) or by knocking them off the tree using a stick.
- Pods need to be fully ripe, because if the pod is unripe, the beans will have a low cocoa butter content, or sugars in the white pulp will be insufficient for fermentation, resulting in a weak flavor.
- Each pod encases 30 or 40 seeds.
- The beans, with their surrounding pulp, are removed from the pods and placed in piles or bins, allowing access to micro-organisms so fermentation of the pectin-containing material can begin.
- The fermentation process, which takes up to seven days, also produces several flavor precursors, eventually resulting in the familiar chocolate taste.
- After fermentation, the beans must be quickly dried to prevent mold growth.
- Climate and weather permitting, this is done by spreading the beans out in the sun for five to seven days.
- The dried beans are then transported to a chocolate manufacturing facility.
- The beans are cleaned (removing twigs, stones, and other debris), roaster, and graded.
- Then, the shell of each bean is removed to extract the nib.
- Finally, the nibs are ground and liquefied, resulting in pure chocolate in fluid form: chocolate liquor.
- The liquor is then processed into two components: cocoa solids and cocoa butter.
- The process of conching produces cocoa and sugar particles smaller than the tongue can detect and reduces rough edges, hence the smooth feel in the mouth.
- The length of the conching process determines the final smoothness and quality of the chocolate. High-quality chocolate is conched for about 72 hours and lesser grades for about four to six hours.
- The final process is called tempering.
- The uniform sheen and crisp bite of properly processed chocolate are the results of consistently small cocoa butter crystals produced by the tempering process.
Finished Products
- The two main jobs associated with creating chocolate candy are chocolate makers and chocolatiers.
- Chocolate makers use harvested cocoa beans and other ingredients to produce couverture (covering) chocolate.
- Chocolatiers use the finished couverture to make chocolate candies (bars, truffles, etc.).
- Much of the chocolate consumed today is a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar.
- Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk.
- White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.
- Chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, namely desserts, cakes, puddings, and cookies.
- Many candies are filled with or coated with sweetened chocolate.
Chocolate and People
- On some cacao plantations, there is a problem with child labor. In Ivory Coast, which is the world’s biggest cocoa producer, it is estimated there are between 12,000 and 200,000 children working on plantations.
- To prevent the exploitation of poor countries and communities, in the 2000s, a fair trade initiative was established to ensure that farmers and communities would benefit more from cocoa, rather than the majority of profits going to a middleman.
- Cocoa was used by the Olmecs and the Aztecs before the Spanish conquest in the 1600s. It was used in a drink that was foamy and bitter – very different from today’s modern hot chocolate.
- Chocolate is a central theme in Roald Dahl’s famous “Charlie and the Chocolate Factory”.
- In the early 1900s, Milton Hershey was able to figure out how to mass-produce milk chocolate candy that the everyday person could afford.
Chocolate Worksheets
This bundle contains 11 ready-to-use Chocolate Worksheets that are perfect for students who want to learn more about Chocolate which is a food made from the seeds of a cacao tree. It is used in many desserts like pudding, cakes, candy, and ice cream. It can be a solid form like a candy bar or it can be in a liquid form like hot chocolate.
Download includes the following worksheets:
- Chocolate Facts
- The Chocolate Tree
- Match the Kinds of Chocolate
- Yummy Treats
- Chocolate Comes to Mind
- Chocolate Brand Search
- Chocolate Fill in the Blanks Scramble
- Chocolate Poem
- How to Make Chocolate
- Decode the Choco-code
- Love, Chocolate
Frequently Asked Questions
What is the biggest chocolate bar.
The Guinness World Record for the largest chocolate bar in the world was set by Thorntons PLC in the United Kingdom on September 07, 2011, and weighed 5792.50 kg (about 12,770 lbs).
How many cacao beans are needed to make a bar of chocolate?
It takes 400 cocoa beans to make one pound of chocolate.
Who created chocolate bars?
The creation of the first modern chocolate bar is credited to Joseph Fry.
What is special about chocolate?
Chocolate has a special melting point. It is the only edible substance that melts at just below body temperature, usually between 30 and 32 degrees Celcius.
What is the most popular chocolate?
Cadbury Creme Eggs are one of the most popular chocolate candies in the world. The company produces up to 1.5 million of their famous creme eggs daily, and over 500 million are made per year.
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Use With Any Curriculum
These worksheets have been specifically designed for use with any international curriculum. You can use these worksheets as-is, or edit them using Google Slides to make them more specific to your own student ability levels and curriculum standards.
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The History of Chocolate
By Adrian Tennant
- No comments
A topic-based lesson about the history and manufacture of chocolate.
Level: Intermediate +
Time: 45 minutes to 1 hour
- Worksheets 1A &1B: One photocopy of each per two students.
- Worksheet 2: One photocopy for each pair/group of students (cut up as indicated).
- Worksheet 3: One photocopy for each student/pair or group.
Note: This is a topic-based lesson about the history and manufacture of chocolate. The focus is on subject areas such as Food Technology and Science. It can be used to support students studying these subjects at school or for ESP (English for Specific Purposes) classes where the theme is of interest.
The History of Chocolate: Lesson plan
- British English
- Intermediate
- Printable Worksheet
- Up to 60 mins
- Upper-Intermediate
- Whole Class
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The secret history of chocolate
These facts will melt in your mouth.
Deep in the South American rainforest is … a chocolate tree? One-foot-long bright yellow pods hang from its branches. Inside are small, bitter seeds that give the tree its name: cacao (cuh-COW). Those seeds are what we use to make chocolate .
The seeds—which grow only near the Equator—don’t look or taste delicious. But ancient people figured out how to use them to make tasty treats. (In fact, the first part of the seed’s scientific name, Theobroma cacao, translates to "food of the gods" in Greek.) Check out the timeline below for the sweet scoop on the history of chocolate.
( Historians don’t always know the exact dates of historical events. That’s why you’ll see a "ca " ne xt to some of the years on these pages. It stands for " circa," meaning "around.")
The earliest people known to have used the cacao plant are the ancient Mayo-Chinchipe people of what’s now Ecuador , a country in South America. Experts aren’t sure whether these people used the plant for food, drink, or medicine. But they do know the culture used cacao often since they found traces of theobromine—a natural chemical compound that comes from the plant—in artifacts found in archaeological sites throughout the region.
ca 1800 B.C.
The ancient Olmec people of Mesoamerica (what’s now Mexico and Central America) begin using cacao seeds—also called cocoa beans—to brew warm, flavored drinks. Historians aren’t sure how the Olmec figured out that the plant’s bitter beans would make tasty beverages. But one guess is that when they ate the fruit surrounding the seeds, they’d spit the seeds into a fire, which gave off a pleasing smell.
ca 8TH CENTURY A.D.
Cha-ching! The Maya, another group of ancient people from Mesoamerica, start using cocoa beans as money. Archaeologists have even found counterfeit beans made of clay that people tried to pass off as the real deal.
Many Aztecs, ancient people who lived in what’s now central Mexico, are drinking cacao every day, mixing the seeds with chilies to make a spicy, frothy beverage. In 1519, Spanish explorer Hernán Cortés reported that Aztec ruler Moctezuma II drank 50 cups a day. Cortés brings the drink back to Spain in 1528, where the Spaniards make one big change—to add sugar.
1600s-1700s
Chocolate houses—similar to coffeehouses today—become popular gathering spots for rich Europeans and Americans to meet over a hot chocolate drink. During the Revolutionary War, which lasts from 1775 to 1783, wounded soldiers sip the beverage to warm them up and give them an energy boost; troops are sometimes even paid with cocoa beans. In 1785, Thomas Jefferson predicts that hot chocolate will become as popular as tea or coffee.
A company called J.S. Fry and Sons of England adds extra cacao butter to liquid chocolate, turning it solid and creating the first mass-produced chocolate bars. Over the next several decades, chocolate makers add milk powder to their recipes to create milk chocolate.
Chocolate is still kind of … chewy. So in 1879, Rodolphe Lindt of Switzerland comes up with a process called conching, in which a machine stirs the chocolate until it gets that melt-in-your-mouth texture. Dozens of different brands start making their own chocolate bars with the conching process.
EARLY 1900s
At the beginning of the 20th century, the main ingredient in chocolate—cocoa—becomes much cheaper. Chocolate is no longer a treat for just rich people, and stores around the world are stocked with affordable chocolate bars for everyone.
Chocolate can now be found in grocery stores, candy shops … and on the runway. Salon du Chocolat, the world’s biggest chocolate festival, features a chocolate fashion show in Paris, France, every year, with clothes made of the sweet treat. The outfits are too fragile to be sold, so some are put on display after the festival in what must be the best-smelling exhibit ever.
Text adapted from the February 2021 issue of National Geographic Kids magazine.
LESSON PLAN FOR ENGLISH TEACHERS
Level: Upper-intermediate (B2-C1)
Type of English: General English
Tags: food and drink historical events Video talk
Publication date: 02/04/2020
This video-based lesson explores the origins and history of chocolate. Students practise listening comprehension, discussion and vocabulary skills.
By Stephanie Hirschman
Linguahouse.com is in no way affiliated with, authorized, maintained, sponsored or endorsed by TED Conferences LLC.
Is god story but is sad
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The History Of Chocolate
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The Bittersweet History Of Chocolate
Posted: March 17, 2023 | Last updated: November 26, 2023
A bittersweet story
Gift from the gods
Experts believe chocolate has been around for at least two millennia, with evidence that cacao beans were consumed in some form by Mayan people, who lived in Mesoamerica more than 2,000 years ago. Some believe it can be traced back even further to the Olmec, the first major civilization living in Mexico, dating from around 1600 BC. In both cultures, the cacao bean was sacred and considered to be a gift from the gods.
Chocolate for victory
Mayans would dry and grind cacao beans and mix them with chili and water to form a bitter drink. Later, the Aztec people named this drink xocolatl – seen as the origin of the word 'chocolate'. It was considered to have spiritual and medicinal powers, and warriors would drink it after battle to give them strength. Xocolatl was regularly used in religious ceremonies, including as a consolation to the soon-to-be sacrificed, and the humble cacao bean became a form of currency.
Number one fan
Cacao was so highly prized in Mesoamerica that access to it indicated status. The 16th-century Aztec ruler Montezuma II was so partial to the bitter bean that he allegedly drank 50 cups of xocolatl every day. The drink wasn't enjoyed by the masses, though. While those in the upper echelons of society enjoyed this predecessor to cocoa, most had to make do with a rudimentary dish likened to porridge.
Bringing home the beans
There are three theories as to how cacao beans first reached Europe. The most popular origin story tends to be that it was via Spaniard Hernán Cortés, who traveled to Mesoamerica to establish colonies during the reign of Montezuma II (who, thanks to the Spanish conquests, turned out to be the last Aztec leader). He was so enamoured by xocolatl that, so the story goes, he brought beans back to Spain in 1528.
Columbus and cacao
Another theory is that Christopher Columbus was way ahead of his fellow explorer. Some believe that, on one of his trips, the Italian colonizer intercepted a trade ship journeying to America. On board were cacao beans, which he seized and brought back with him to Spain in 1502.
Divine intervention
Clergymen were some of the most well-traveled people because they were on a mission to preach to unconverted communities – so they were exposed to cacao beans and their uses relatively early on. Some believe cacao beans entered the court of King Philip II of Spain in the 16th century, when friars presented Guatemalan Mayan people to the sovereign.
From medicinal to pleasurable
As we know from the Mayans and Aztecs, cacao was consumed for its medicinal purposes. Wealthy European elites also started drinking xocolatl as a health drink that had the additional benefit of suggesting a certain status. However, the Spanish began sweetening the drink by adding cane sugar, cinnamon, honey, and vanilla to the ground cacao, chili, and water mix.
When cacao became cocoa
There's often confusion between cocoa and cacao. The use of the former is believed to be a spelling mistake that stuck. English traders are thought to have mixed up the letters when labeling the beans for transport. Today, cacao tends to refer to the raw beans and cocoa the comforting hot drink.
Status symbol
Produce sourced from overseas, such as pineapples, often symbolized social status because they were expensive and hinted at disposable income. Chocolate and cacao beans were no different. Chocolate – still consumed primarily as a drink – was a luxury, and it was the aspirations of social climbers that propelled its popularity beyond Spain. Soon wealthy European households commonly had chocolate drink-making equipment in their kitchens.
The dark side of chocolate
The soaring popularity of chocolate hugely increased demand for cacao beans and encouraged European businessmen to set up plantations in hotter parts of the world, enslaving thousands of people to harvest and maintain the crops. People were forced to work long hours in horrific conditions.
Back in the USA
European countries weren’t the only ones discovering the power of the cacao bean. Chocolate arrived in North America in 1641, landing in Florida on a Spanish-helmed ship before making its way to Boston. It’s here that the first ever American chocolate house opened, enabling people of all classes to enjoy the drink. Within a century, the cocoa trade was booming among the American colonies.
Revolutionary rations
The popularity of the cocoa bean had spread among the colonies under British rule in America, so when the Revolutionary War began in 1775 its importance remained. Soldiers regularly had chocolate among their rations. And, when money was tight, some soldiers were paid in chocolate – a throwback to the cacao bean’s use as currency in Mesoamerica.
Moving onto solids
Chocolate continued to be consumed in drink form into the 19th century. But things changed forever in 1828 with the invention of the cocoa press. It squeezed the fatty butter from roasted cacao beans to leave a powder that was then used to create solidified chocolate. It's thought this revolutionary equipment was invented by Coenraad Johannes van Houten or his father, Casparus. It meant that chocolate could be made at a cheaper price, increasing its accessibility to the public.
Raising the bar
It wasn't long before the first chocolate bar followed. It was in 1847, in fact, when cocoa powder was combined with cocoa butter and sugar to form a mild dark chocolate. The company behind this new product was British brand J.S. Fry & Sons, which sparked what would become a huge chocolate bar industry.
Swiss milk chocolate arrives
In 1875, Swiss chocolatier Daniel Peter decided to do something different with the now-standard chocolate formulation. He mixed the cocoa powder with dehydrated milk to create a smoother texture without greatly reducing the shelf life. And so the first milk chocolate bar was born, along with Switzerland’s reputation for luxury confectionery.
Nestlé is born
When Daniel Peter created the world's first milk chocolate bar, he worked alongside Henri Nestlé – the inventor of powdered milk and founder of Nestlé. Of course, the business still exists today and is now one of the biggest producers of chocolate bars and sweets, with iconic brands such as KitKat, Smarties, Aero, Milkybar, and Quality Street.
Cadbury’s gains royal approval
The chocolate market continued to grow as more brands entered the fray. In 1853, Cadbury’s became the sole official provider of cocoa and chocolate for Queen Victoria. Cadbury’s continued to supply the royal household with cocoa and chocolate under Queen Elizabeth II, who granted the company the Royal Warrant.
Easter eggs are hatched
Towards the end of the 19th century, chocolate was becoming much easier to mass produce – and to mold into shapes beyond the simple rectangular chocolate bar. Easter eggs had long been a symbol of Easter but in 1873 they were created in chocolate form, launching a new tradition of seasonal consumption. J.S. Fry & Sons – the British brand that created the first chocolate bar – was behind this invention too.
Smooth operator
Chocolate had come a long way since its humble beginnings as a ground-up cacao bean but still suffered from a slightly chewy consistency. There was room for innovation, and in 1879 Rodolphe Lindt stepped in. The Swiss chocolatier invented a chocolate conch machine, which essentially aerated the chocolate to make it smoother. Rudolphe’s legacy remains in the Lindt chocolate (and Easter bunnies) so prevalent today.
A model village
That same year, Bournville was born. Cadbury's had outgrown its central Birmingham, England factory and brothers George and Richard Cadbury had the brainwave of moving into a rural area, with more space and better, healthier conditions for workers. A site was chosen on the outskirts of Birmingham, and the first bricks were laid for the factory and workers' village in early 1879. The village would prove key in mass producing chocolate, as well as inspiring Cadbury’s Bournville chocolate. Tourists can still visit the factory today.
The rise of Hershey
Over here, Milton Hershey also built an entire factory town dedicated to mass-producing chocolate. The Pennsylvania hub opened in 1894, following Hershey's success in building and selling a caramel candy company. Armed with an assembly line plan to mass-produce chocolate, Hershey was ready to scale up a new chocolate business. The town of Hershey still exists, as does the chocolate.
Soft in the middle
Chocolatiers increasingly experimented with flavors, forms, and consistencies. In 1913, Swiss innovator Jules Sechuad invented a machine that could insert fillings into chocolate bars. It meant that more flavors could be mass-produced and made available to the public. Today we see the effects of this invention in chocolate bars that have centers such as Turkish delight, caramel, and cream fondant.
Household names
By the early 20th century, chocolate had become a byword for indulgence in households across the world. Brands that had moved into the market early were growing exponentially, and the likes of Cadbury's (which merged with Fry's in 1919), Mars, and Hershey had become household names.
Cocoa hits the stock exchange
In the US, the chocolate industry had grown so strong that it needed more bodies to manage its growth. In 1925, the New York Cocoa Exchange was formed. Around the same time, the U.S. Chocolate Manufacturers Association (CMA) was formed to help manufacturers gain funding, research new products, and liaise with government bodies.
The benefits of chocolate continue to go full circle. During wartime, soldiers were allocated chocolate as part of their rations. While people may not have shared the Mayan and Aztec belief that it possessed war-winning powers, it was seen as a morale booster for the troops.
Record-breaking chocolate
Chocolate designs have continued to become ever-more ambitious. Our appetite to see what master chocolatiers can achieve has continued to grow, with people tuning in to TV shows dedicated to chocolate innovations. In 2011, British company Thorntons decided to mark its 100th birthday by creating the world’s heaviest chocolate bar , weighing in at a whopping 12,770lbs (5,792kg).
Back to bitter
We’ve come full circle when it comes to dark chocolate. As in the Maya and Aztec civilisations, both its bitterness and its apparent health benefits are prized – some believe that regularly consuming dark chocolate can help lower blood pressure. However, experts do also warn that chocolate contains a lot of fat and should be consumed in moderation.
Moving to a fairer trade
While chocolate is an incredible success story, there’s a darker side to the industry. Mass production of chocolate began a dependence on the labor of enslaved or poorly paid workers. In 2004, Fairtrade International was set up to tackle exploitation across multiple industries including cocoa. Now many well-known chocolate brands have subscribed to fairer practices.
Sustainable chocolate
In recent decades, consumers have become much more aware of how farming cocoa can impact the environment. Vast plantations and mass farming have led to almost irreversible levels of deforestation in certain parts of the world. Now, brands are facing increasing pressure to source ingredients sustainably, with a new sector of ethical products.
Spoilt for choice
Since the humble cacao bean was first harvested in Mesoamerica more than 2,000 years ago, innovation around its consumption hasn’t stopped. Now, there’s more choice in the market than ever before, whether that be classic favorites, vegan versions, ethical products, or intricate chocolate sculptures. Whatever form it takes, though, it's clear the sweet stuff is here to stay.
Now try these indulgent chocolate recipes
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In this fascinating worksheet, children learn about the history of chocolate, from its ceremonial use by ancient Mayan and Aztec people, to 1600s Europe, where it was enjoyed in cafés, all the way to the invention of the chocolate bars we recognize today.
Chocolate Worksheets Download includes the following worksheets: Frequently Asked Questions What is the biggest chocolate bar? How many cacao beans are needed to make a bar of chocolate? Who created chocolate bars? What is special about chocolate? What is the most popular chocolate?
History of Chocolate Lesson for Kids - Quiz & Worksheet Lesson Quiz Course Try it risk-free for 30 days Instructions: Choose an answer and hit 'next'. You will receive your score and answers...
The History of Chocolate By: Sue Peterson People from all over the world like the taste of chocolate. Chocolate is a refreshment that many people enjoy as a dessert or snack. Did you ever grab a chocolate bar at the store when you were checking out groceries with your mom or dad? Did you ever buy a chocolate bar at the
Onestopenglish Digital Shop Lessons The History of Chocolate By Adrian Tennant A topic-based lesson about the history and manufacture of chocolate. Level: Intermediate + Time: 45 minutes to 1 hour Materials: Worksheets 1A &1B: One photocopy of each per two students. Worksheet 2: One photocopy for each pair/group of students (cut up as indicated).
Give this comprehension sheet to learners to teach them about the wonderful history of chocolate. This reading comprehension is full of interesting facts about the origin of chocolate. Show more Related Searches comprehension history of chocolate Miss_Paol_ESL - Verified member since 2020 Reviewed on 05 November 2023 Great! Helpful
What History of Chocolate Timeline Worksheets are included? Are you looking for an exciting topic to get your children engaged in your history lessons? Do you need a set of handy teaching resources that will help your children to use timelines effectively to track historical events?
In 1785, Thomas Jefferson predicts that hot chocolate will become as popular as tea or coffee. 1847. A company called J.S. Fry and Sons of England adds extra cacao butter to liquid chocolate, turning it solid and creating the first mass-produced chocolate bars. Over the next several decades, chocolate makers add milk powder to their recipes to ...
We have created 'The History of Chocolate - Reading Comprehension' activity for teachers of Years 7-8 English. Learn about the early beginnings of chocolate from the ancient Mayans and Olmecs to the Aztecs all the way to the mass production of chocolate as we know it today!
Quiz & Worksheet Goals. You will be tested on the following in these assessments more closely: Person who brought chocolate to Europe. Groups of people who drank chocolate in ancient Mexico. How ...
The History of Chocolate The History of Chocolate Eva1715 Member for 3 years 9 months Age: 10-15 Level: Grade 4 Language: English (en) ID: 1717619 08/12/2021 Country code: MY Country: Malaysia School subject: English as a Second Language (ESL) (1061958) Main content: Reading comprehension (2013243) Answer the questions.
History of Chocolate Student Worksheet . 1. Visit the following websites to find out the history of chocolate. As you go to each site, record your findings on the student timeline worksheet. ...
Lesson Plan Curated OER History of Chocolate For Teachers 3rd - 5th Students research the history of chocolate. In this timeline lesson, students learn about timelines and the difference between B.C. and A.D. Students research the history of chocolate and record their findings on a timeline. + Lesson Plan Curated OER
If you're looking to make reading comprehension fun, look no further than this worksheet! We have created 'The History of Chocolate' Reading Comprehension activity for teachers of Years 7-8 English. Learn about the early beginnings of chocolate from the ancient Mayans and Olmecs to the Aztecs all the way to the mass production of chocolate as we know it today! Students will read through the ...
Level: Upper-intermediate (B2-C1) Type of English: General English. Tags: food and drink historical events Video talk. Publication date: 02/04/2020. This video-based lesson explores the origins and history of chocolate. Students practise listening comprehension, discussion and vocabulary skills. By Stephanie Hirschman.
Level: 5-6 PRIMARIA. Language: English (en) ID: 163732. 07/05/2020. Country code: ES. Country: Spain. School subject: English as a Second Language (ESL) (1061958) Main content: Chocolate history (1090937) Text about the history of chocolate in Mesoamerica.
Live worksheets > English. The history of chocolate. Text about the history of chocolate in Mesoamerica. ID: 427080. Language: English. School subject: English as a Second Language (ESL) Grade/level: 5-6 PRIMARIA. Age: 10-11. Main content: Chocolate history.
History also helps us see how past ideas have influenced or lives today. 5. Students will embark on a quest for the history of chocolate. Where it began, how the fruit was used, inventions made, etc. Activities (cont.) 6. Give students a worksheet timeline to record their findings. 7.
Reality of Chocolate Origin. Maya and predecessors (Olmecs) Olmec dates. 1400-400 BC. Cacao Origin. 1000 BC, discovered by Olmec. Very little archaeological evidence. Study with Quizlet and memorize flashcards containing terms like Chocolate, Common belief of Chocolate Origin, Reality of Chocolate Origin and more.
The history of chocolate nguyenngocphuong Member for 2 years 6 months Age: 14+ Level: pre-intermediate Language: English (en) ID: 1215919 01/08/2021 Country code: VN Country: Vietnam School subject: English as a Second Language (ESL) (1061958) Main content: Reading comprehension (2013243) IELTS READING - MULTIPLE CHOICES
Reading worksheets > History > The History of Chocolate. The History of Chocolate. This is a few paragraphs that I put together from personal knowledge and internet snippets. I´ve mainly used it as a reading exercise and to review the past tense with my students, but I´ve also used it to introduce new vocabulary and for classroom discussion.
1721 uses. Pury. READING Chocolate vanilla chicken. It is an easy reading comprehension with elementary vocabulary to learn about the most weird flavours of icecream.There are some exercises to do after the reading. 1432 uses. A selection of English ESL chocolate printables.
Displaying all worksheets related to - The History Of Chocolate. Worksheets are The story of chocolate work, Informational passages rc, Chocolate, Reading comprehension 4, Charlie and the chocolate factory, Chocolate tasting s, The man behind the chocolate bar, Lesson plans. Click on pop-out icon or print icon to worksheet to print or download.
Mayans would dry and grind cacao beans and mix them with chili and water to form a bitter drink. Later, the Aztec people named this drink xocolatl - seen as the origin of the word 'chocolate'.