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1. 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,据说这个节日是为了纪念1550年7月7日巧克力第一次被带到欧洲。 |
2. | 白巧克力不是巧克力 |
Because it doesn't contain cocoa solids or chocolate liquor, white chocolate isn't chocolate in the strict sense. But it does contain parts of the cacao bean—mainly cocoa butter. | 从严格意义上来说,白巧克力不算巧克力,因为白巧克力不含固体可可,也不含可可浆。不过白巧克力中确实有可可豆的成分,主要是可可脂。 |
3. | 可可豆曾被当作货币使用 |
The Aztecs loved and valued the cacao bean so highly that they used it as currency during the height of their civilization. | 阿兹特克人非常喜爱和重视可可豆,在阿兹特克文明高峰期曾将可可豆当作货币来使用。 |
4. | 英国糖果商发明了固态巧克力 |
The J.S. Fry & Sons shop 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年英国巧克力制造商J.S. Fry & Sons用可可脂、糖和可可浆调制出了“可以吃的巧克力”。这是一种颗粒状的固态甜食。 |
5. | 吉百利公司发明了心形巧克力盒 |
If you ever needed to pick up a last-minute Valentine's Day gift from a gas station, now you know whom to thank. | 如果你曾经在最后一刻从加油站买过情人节礼物,现在你知道应该感谢谁了。 |
6. | 传说拿破仑很爱吃巧克力 |
The popular story is that Napoleon was known to carry chocolate with him on military campaigns for an energy boost. | 有一个广为流传的故事,就是拿破仑在打仗时随身携带巧克力来提神。 |
7. | 牛奶巧克力是在瑞士发明的 |
Daniel Peter created the tasty treat in 1875—after eight years of trying to make his recipe work. Condensed milk ended up being the key ingredient. | 在尝试了八年之后,丹尼尔·皮特终于在1875年发明了美味的牛奶巧克力。他的最终配方的关键原料是炼乳。 |
8. | 大多数可可豆产自非洲 |
Despite its Amazonian roots, most cacao—nearly 70 percent of the world’s supply—comes from Africa. Côte d'Ivoire is the largest single producer, providing about 30 percent of all the world’s cacao. | 尽管可可豆源于亚马逊河流域,但世界上的多数可可豆(近70%)都产自非洲。科特迪瓦是最大的可可豆生产国,供应了全球约30%的可可豆。 |
9. | 可可树寿命可达100年 |
That may sound impressive, but the tropical beauties only make viable cacao beans for just 25 years of their lifespan. | 可可树的寿命也许听起来很惊人,但是这种热带植物只有25年可以出产可可豆。 |
10. | 巧克力的熔点比较特殊 |
According to the Library of Congress, chocolate has a melting point between 86°F and 90°F, which is just below the human body temperature. That’s why your favorite candy bar will melt in your hands if you don't eat it fast enough. | 美国国会图书馆的资料显示,巧克力的熔点在86到90华氏度(30到32摄氏度)之间,比人的体温还要低一点。这就是为什么如果你吃得不够快,你最爱的巧克力棒就会在你的手中熔化。 |
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