ELSI

God created everything in six, 24-hour days and on the seventh day He rested. This original
creation was perfect, without sin or death.

God’s Word tells us that God created everything in six days (GENESIS
1; EXODUS 20:11). On Day One, He created a water-covered earth, and on
Day Two, He created our atmosphere . But there was nothing on the earth—
not even any land yet!—and nothing in space. On Day Three, it was time to
start filling them up!
IN GENESIS we can read about what God did on Day Three of Creation
Week. First, He commanded the water to go into one place so that dry
ground could appear.

MATEO
Now that there was dry land, God commanded it to produce plants. Soon fruit trees,
green grass, pretty flowers, and many other kinds of plants filled the land. And each of
these plants reproduces “according to its kind” (GENESIS 1:12). This means that one
kind of plant cannot turn into another kind of plant; daisies always produce more daisies
and pine trees always produce more pine trees. Plants did not evolve. God created all of
the plant kinds on Day Three.
God saw that the dry land and the beautiful plants were good (GENESIS 1:12). It was
then evening and morning, the end of the third day of Creation (GENESIS 1:13).
We can tell that in the third day God created the Cocoa tree.

CACAO TREE (Theobroma cacao) JOHAN

1. The cacao tree's name is Theobroma Cacao, which means "food of the gods" in
Greek.
2. The cacao tree grows to be about 30 feet tall with white flowers and colorful fruit.
3. It takes a cacao tree about five years to produce its first fruit, known as a cacao
pod.
4. The cacao pod has a hard shell, is shaped like a cucumber, and is usually red,
yellow, or orange.

Beans and seed ABI Tiene informacion en su cuaderno

CACAO VERSUS COCOA (ISABELLA AND GABO)
 On initial impressions it might seem like the only real difference between cacao and cocoa
is the spelling. But there’s a little more to it than that…

What is cacao?
Cacao can refer to any of the food products derived from cacao beans – the seeds or
nuts of the cacao tree. These include cacao nibs, cacao butter, cacao mass or
paste and (probably the most common) cacao powder.

Cacao v cocoa powder

Raw cacao powder is made by cold-pressing unroasted cocoa beans. This process
keeps the enzymes in the cocoa and removes the fat (cacao butter).

Cocoa looks the same but it’s not. Cocoa powder is raw cacao that’s been roasted at
high temperatures. Sadly, roasting changes the molecular structure of the cocoa bean,
reducing the enzyme content and lowering the overall nutritional value.

The studies that boast of chocolate’s amazing health benefits are likely not referring to
your average store-bought chocolate bar (damn misleading researchers). The chocolate
that they’re referring to has properties closer toraw cacao.

What is chocolate? VALE

Chocolate is a typically sweet, usually brown food preparation of Theobroma cacaoseeds, roasted and
ground. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other
foods.

Everything we know as chocolate, in all of its forms, starts at the same source: the Theobroma cacao tree. This
tree, native to South America, produces seed pods. Harvesters crack them open and take out the seeds, which
are called cacao beans (1). They actually kind of look like coffee beans.

You can eat cacao beans raw. Their flavor is like a very bitter form of chocolate, and it varies depending on the
growing conditions (soil, sunlight, etc.) of the cacao tree. Beans are usually fermented and dried before they’re
processed any further

cocoa mass can simply be combined with more cocoa butter and sweetener to make chocolate. The first steps
are to mix, grind, and knead the various raw ingredients into a paste.

The ingredients used are dependent on the type of chocolate being made. Dark chocolate requires only cocoa
mass, cocoa butter, and sugar. Adding milk powder makes milk chocolate.

WHITE CHOCOLATE NATÁN

White chocolate is made with cocoa butter, sugar, and milk powder (but no cocoa mass/liquor or cacao).
Because it contains no cocoa mass, some do not consider it a true chocolate.
To create white chocolate, the cocoa butter is combined with milk, sugar, and other flavoring ingredients, but
none of the cacaoa bean is included. Some would consider white chocolate not chocolate because none of
the cacao solid is part of the end product.
 Cocoa butter doesn't taste good on its own, so we add milk solids, milk fat, sugar, and
vanilla to it to turn it into white chocolate.

Hamburg port . (Fernando)

The Port of Hamburg is an internationally and important seaport of Germany.
Hamburg is in the north of Germany .
A port is a town or city with a harbor where ships load or unload.
A harbor is area of water next to the land where people save ships and boats .
There are no cacao trees in Germany, so germans buy cacao seds and cocoa in
other countries.
Cacao and cocoa are transported by ships or vessels. These ships unload in
Hamburg and then germans transform cacao or cocoa in other products.

History of the chocolate in Germany. Diego

CHOCOLATE IN GERMANY.
From medicine to children's confectionery.
It was only in the 17th century that chocolate arrived in what was then the Holy Roman Empire of
the German Nation. it was initially reserved for the nobility and royalty, this means only Kings,
queens and princess could eat it.
The normal people used chocolate as medicine . Chocolate was sold in pharmacies as “health
chocolate”, it was very expensive .

It was not until the start of the 19th century that chocolate became affordable and a lot of people
could buy it .

Then , Dresden became the heart of German chocolate production, with four chocolate factories
in the city.

From 1840 on, chocolate was not only enjoyed as a drink, but also, in the form of bars and a sweet
treat for kids.
At the start of the 20th century, the variety of chocolate types no longer knew any boundaries:
solid or liquid, blocks, bars, cocoa powder and chocolate figures. There was also an impressive
range of chocolates with strawberry, mocha, vanilla, raspberry, pistachio, nut or praline fillings –
something for every taste and almost every budget
 Renata black forrest cake
Typically, Black Forest cake consists of several layers of chocolate cake, with whipped cream
and cherries between each layer. Then the cake is decorated with additional whipped cream,
cherries, and chocolate .
The cake is named because the Black Forest in the south of Germany but also from a liquor
of cherries. The cherries gives the cake its flavor.
It is a cake combining cherries, cookies / biscuits and cream (but without Kirschwasser)
probably originated in Germany.

Jusim chocolate museum.

The imhoff chocolate museum) was opened by Hans Imhoff on 31 October 1993. It is situated in
the Cologne .
The exhibits show the entire history of chocolate, from its beginnings with
the Olmecs, Maya and Aztecs to contemporary products –
the museum is in the Top Ten of German museums. The museum is entirely self-supporting,
receiving no subsidy.

Attractions
 A small tropicarium, open to visitors, consisting of a glass cube 10 metres square houses cacao
trees of the species Theobroma cacao and Theobroma grandiflorum.
 Miniature versions of machines used in the production of chocolate, allowing visitors to observe the
process of making the small chocolate bars which are given out at the entrance.
 A special attraction is the 3-metre-high chocolate fountain; an employee dips wafers into the liquid
chocolate and distributes them to the visitors.
 At the entrance of the museum is a shop with a wide range of chocolate products