帮忙写篇关于巧克力的英文演讲稿！！

找一篇关于巧克力的英语演讲稿 初中水平 没有语法错误~

Ladies and Gentlemen, Good morning! I’m very glad to stand here and give you a short speech.
Man’s life is a process of growing up, actually I’m standing here is a growth. If a person’s life must constituted by various choices, then I grow up along with these choices. Once I hope I can study in a college in future, however that’s passed, as you know I come here, now I wonder what the future holds for me.
When I come to this school, I told to myself: this my near future, all starts here. Following I will learn to become a man, a integrated man, who has a fine body, can take on important task, has independent thought, an open mind, intensive thought, has the ability to judge right and wrong, has a perfect job.
Once my teacher said :” you are not sewing, you are stylist; never forget which you should lay out to people is your thought, not craft.” I will put my personality with my interest and ability into my study, during these process I will combine learning with doing. If I can achieve this “future”, I think that I really grow up. And I deeply believe kindred, good-fellowship and love will perfection and happy in the future.
How to say future? Maybe it’s a nice wish. Lets make up our minds, stick to it and surely well enjoy our life.

中文大意:
女士们，先生们，上午好。我很高兴在这里为大家作一个简短的讲话。
人的一生是一个成长的过程，事实上，我现在站在这里也是一次成长。如果一个人的一生必须面临不同的选择，那么我就是伴随着这些选择成长起来的。曾经我盼望将来能上大学，然而那已经过去了，现在我在这儿，只想知道我的未来会是什么样的。
当我来到这所学校，我告诉我自己：我不久的将来都从这里开始。接着我要学习如何做人，如何做一个正直的人，并且拥有一个健康的体魄，能承担重要的任务，能独立思考，思想开放，心思缜密，有判断是非的能力，有一份不错的工作。
我的老师曾经告诉我说：“你不是在修补而是在创造；永远不要忘记你向人们所展示的是你的思想，而不是你的手艺。”我会将我的性格，兴趣爱好和能力一起融入到学习中去。在这过程中，我边学习边实践。如果我能实现这个“未来”，我就认为我真的成长了。并且我深信我的亲人，好朋友以及爱会使我的未来更完美，更幸福。
如何来解释未来呢? 也许那只是一个美好的愿望。让我们下定决心，坚持到底，那我们的人生一定能过得很精彩。

如下：
Most people like to eat chocolate, especially girls.
There are various reasons for liking chocolate. Chocolate represents romance, care, love and happiness! On romantic Valentine's Day, chocolate is an indispensable protagonist.
Chocolate originated in Mexico very early, and it was a liquid drink belonging to the court in the early days.
The original taste of chocolate is bitter and spicy. In the 16th century or so, the Spanish made chocolate sweet. They mixed cocoa powder and spices into sugarcane juice to make it a sweet drink.
Later, a Swiss named Peter put some milk into it with ingenuity, which completed the whole process of making modern chocolate.
There are three kinds of chocolate: dark chocolate, white chocolate and milk chocolate.
Dark chocolate milk has few ingredients, low sugar content and slightly bitter taste. It is the favorite of people who taste the original chocolate.
White chocolate contains no cocoa powder, only cocoa butter and milk, so it is white. Because of its high sugar content, the taste of white chocolate will be very sweet.
Chocolate is brown and tastes very good, which is very popular among people. Compared with dark chocolate, milk chocolate tastes lighter and sweeter.
Chocolate is not only delicious, but also beneficial to heart health, and can also relieve our emotions. Scientific consumption of chocolate will bring happiness and happiness to our life!
Some people say chocolate is sweet, some people say it is bitter, some people say it is happy, some people say it is sharing, and the spiritual feeling brought by chocolate has surpassed the value of being a kind of food.
May the passion of chocolate always accompany you to share every happy moment with your lover, relatives and friends.

大多数人都喜欢吃巧克力，尤其是女孩子。
喜欢巧克力的理由也是多种多样的，巧克力代表了浪漫、关心、爱和快乐！在浪漫的情人节，巧克力更是不能缺少的主角。
巧克力的起源很早，始于墨西哥，巧克力早期是液体的，是属于宫廷的饮料。
巧克力最初的味道是苦而辣的。大约在16世纪，西班牙人让巧克力甜起来了，他们将可可粉及香料拌在蔗汁中，成了香甜的饮料。
后来一位名叫彼得的瑞士人别出心裁在里面有掺入了一些牛奶，这才完成了现代巧克力的制作全过程。
巧克力的种类基本分为三种：黑巧克力，白巧克力，牛奶巧克力。
黑巧克力牛奶成分少，糖含量很低，味道微苦。是品尝原味巧克力人群的最爱。
白巧克力不含可可粉，仅有可可油及牛奶，因此为白色，由于糖类含量较高，因此白巧克力的口感会很甜。
牛奶巧克力是棕色的，口感非常好，深受人们喜爱。相对于黑巧克力，牛奶巧克力的味道更清淡，更甜蜜。
巧克力不仅好吃还有利于心脏健康，还可以缓解我们的情绪。科学合理的食用巧克力会给我们的生活带来快乐，带来幸福！
有人说巧克力是甜的，有人说巧克力是苦的，有人说她是快乐，有人说她是分享，巧克力给人带来的精神感受已经逾越了作为一种食品的价值。
愿巧克力的浓情永远伴随着您与爱人、亲人、及朋友分享每一个幸福生活的瞬间。

Just briefly on the etymology of the word “chocolate”, the word chocolate probably domes from “chocolatl”, a Spanish combination of the Maya word for “hot water” and the Aztec word for “bitter water.”

咱们简单地从“巧克力”这个词的起源说起吧。“巧克力”这个词大致起源于“chocolatl”，它是一个合成西班牙语，合成自玛雅语“热水”和阿芝特克语“苦水”。

Chocolate comes in many forms today. Regardless of the type, processing begins by extracting, fermenting, drying, and roasting the cacao seeds (also called beans), removing the shell and skin, and leaving the tasty nibs.

如今，巧克力正以多种多样的形式出现。我们先不提它们的形状，其加工过程始于提炼、接着发酵、干燥，然后烘烤可可种子(也称为可可豆)，去壳去皮，最后留下美味的核。

There are three main forms of chocolate that one sees regularly. These are milk chocolate, dark chocolate and white chocolate.

大家通常看到的巧克力主要有三种口味，牛奶巧克力、纯巧克力和白巧克力。

Milk chocolate is a mixture of chocolate liquor, cocoa butter, milk, sugar, and flavorings. All milk chocolate made in the U.S. contains at least 10% chocolate liquor and 12% whole milk.

牛奶巧克力由巧克力乳液、可可油、牛奶、糖和其它调味材料混合而成。美国制造的牛奶巧克力都含有至少10%巧克力乳液和12%全脂牛奶。

There are two kinds of dark chocolate. The first bittersweet and semisweet chocolate are the darkest eating chocolates and have at least 35% chocolate liquor. Sweet dark chocolate contains 15% to 35% chocolate liquor and less than 12% milk solids. It may also contain ingredients like condensed milk, cocoa butter, sugar, and vanilla.

纯巧克力主要有两种，一种是半苦半甜型巧克力，这是最纯的巧克力，至少含有35%巧克力乳液。甜纯巧克力含有15%至35%巧克力乳液和低于12%固体牛奶。当然，甜纯巧克力里也会含有其它成份，如炼乳、可可油、糖和香草等。

White chocolate is a blend of cocoa butter, milk, sugar, and flavorings. It contains no cocoa solids, and many people don’t consider it chocolate at all!

白巧克力是用可可油、牛奶、糖和其它调味成分混合制作而成的。其内并不含有任何可可固体成分，因此许多人认为这根本就不是巧克力！

关键词

etymology / / n.语源学

extract / / v. 提炼

ferment / / v. 使发酵

whole milk / / n. 全脂牛奶

condensed milk / / n. 炼乳

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巧克力作为世界上最风靡的食品之一，它被赋予了种种意义。现在大家接触巧克力最多的场合当属“情人节”前男女双方为对方购买包装精美的巧克力作为礼物。可是当你美滋滋地在品尝情人送的巧克力时，你可想到过它的发明者和由来？我相信，如果大家下次再送巧克力作为情人礼物时，引经据典地讲讲巧克力的来历，肯定会让你的恋人倾倒不已！

American-made chocolate and cocoa(可可) products number in the hundreds. There is a fascinating(迷人的)story behind these wonderful products.

Chocolate Through the Years

The story of chocolate, as far back as we know it, begins with the discovery of America. Until 1492, the Old World(指欧洲大陆，相对于美洲大陆)knew nothing at all about the delicious and stimulating flavor富有刺激性的口味) that was to become the favorite of millions.

The Court of King Ferdinand and Queen Isabella got its first look at the principal ingredient(调料、原料)of chocolate when Columbus returned in triumph from America and laid before the Spanish throne(王位)a treasure trove of many strange and wonderful things. Among these were a few dark brown beans(豆)that looked like almonds(杏仁)and seemed most unpromising(无指望的). They were cocoa beans, today's source of all our chocolate and cocoa.

The King and Queen never dreamed how important cocoa beans could be, and it remained for Hernando Cortez(科尔特斯), the great Spanish explorer, to grasp(把握住)the commercial possibilities of the New World offerings.

Food of the Gods

During his conquest of Mexico, Cortez found the Aztec Indians(阿兹特克印第安人)using cocoa beans in the preparation of the royal drink of the realm, "chocolate," meaning warm liquid. In 1519, Emperor Montezuma, who reportedly drank 50 or more portions daily, served(提供，招待) chocolate to his Spanish guests in great golden goblets(高脚杯), treating it like a food for the gods.

For all its regal(王室的) importance, however, Montezuma's chocolate was very bitter(苦), and the Spaniards did not find it to their taste. To make the concoction(调制品) more agreeable to Europeans, Cortez and his countrymen conceived the idea of sweetening it with cane sugar.

The new drink quickly won friends, especially among the Spanish aristocracy(贵族). Spain wisely proceeded to plant cacao in its overseas colonies, which gave birth to a very profitable(利润高的) business. Remarkably enough, the Spanish succeeded in keeping the art of the cocoa industry a secret from the rest of Europe for nearly a hundred years.

Chocolate Spreads to Europe

Spanish monks, who had been consigned(托运) to process the cocoa beans, finally let the secret out. It did not take long before chocolate was acclaimed(受到欢迎) throughout Europe as a delicious, health-giving food. For a while it reigned(主宰)as the drink at the fashionable Court of France. Chocolate drinking spread across the Channel to Great Britain, and in 1657 the first of many famous English Chocolate Houses(作坊)appeared.

The 19th Century marked two more revolutionary developments in the history of chocolate. In 1847, an English company introduced solid "eating chocolate" through the development of fondant(半软糖) chocolate, a smooth and velvety(光滑柔和)variety that has almost completely replaced the old coarse grained(颗粒粗糙的) chocolate which formerly dominated(统领) the world market. The second development occurred in 1876 in Vevey, Switzerland, when Daniel Peter devised a way of adding milk to the chocolate, creating the product we enjoy today known as milk chocolate.

Chocolate Comes to America

In the United States of America, the production of chocolate proceeded at a faster pace than anywhere else in the world. It was in pre-Revolutionary New England-1765, to be exact-that(可以肯定地说)the first chocolate factory was established in this country. During World War II, the U.S. government recognized chocolate's role in the nourishment(营养品)and group spirit(士气、团队精神) of the Allied Armed Forces, so much so that(到这样的程度以至于)it allocated valuable shipping space(分配宝贵的船舱空间)for the importation(运输) of cocoa beans. Many soldiers were thankful for the pocket chocolate bars(块、条) which gave them the strength to carry on until more food rations(配给)could be obtained. Today, the U.S. Army D-rations(美国陆军D类配给食品) include three 4-ounce chocolate bars(4盎司巧克力块)late has even been taken into space as part of the diet(食品供应、食谱)astronauts(宇航员).

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When it comes to chocolate, order dark

Dark chocolate -- but not white chocolate - may help reduce blood pressure and boost the body's ability to metabolize sugar from food, according to the results of a small study.

After eating only 100 grams, or 3.5 ounces, of dark chocolate every day for 15 days, 15 healthy people had lower blood pressures and were more sensitive to insulin, an important factor in metabolizing sugar.

In contrast, eating roughly the same amount of white chocolate for the same period of time did not affect either blood pressure or insulin sensitivity.

This is not the first study to demonstrate potential health benefits of dark chocolate, which contains high levels of a kind of antioxidant called flavonoids. Research shows that flavonoids that can help maintain a healthy heart and good circulation and reduce blood clotting, which can lead to heart attacks and stroke.

吃巧克力时，选黑巧克力

一项小规模研究的结果表明，黑巧克力可能有助于降低血压、促进人体对食物中的糖分的代谢能力，而白巧克力则没有这些功能。

在连续15天每日食用100克或3.5盎司黑巧克力之后，15名健康的受试者的血压有所降低，而且对胰岛素更为敏感--胰岛素是促进体内糖分代谢的重要成分。

相比之下，同样在15天中食用大致相同数量的白巧克力对血压和胰岛素的敏感性并没有影响。

这已经不是有关黑巧克力可能有益健康的第一项研究。黑巧克力富含一种叫作类黄酮的抗氧化剂，研究表明类黄酮有助于保持心脏的健康和血液循环的畅通，并减少可能导致心脏病和中风的血栓。

搜一下：帮忙写篇关于巧克力的英文演讲稿！！

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