Informative Speech: Chocolate Essays

1396 Words 6 Pages
Specific Purpose Statement: To inform my audience about the production of chocolate

Central Idea: Explain how cocoa beans are processed to produce the chocolate we all know and love

Method of Organization: Chronological

Visual Aid: Before my introduction and before class begins, I will have a chocolate collection for people to choose from as a snack. It will not be handed out during my speech so that it will not distract others. In addition, I do not want to put it at the end because it might distract away from the other presentations.

Introduction
I. (Gain attention and interest) "Trick or Treat," is common phrase heard during Halloween but for
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2. Once open, they have to remove the bean as well as the white pulpy mass that accompanies it.

3. Cocoa beans that have just been removed from the husk taste bitter and acid-like.

B. With a white pulp and an acid taste, fermentation must now be put into affect to remove the pulp and mellow the acid taste.

1. Cocoa beans with they white pulp are put into a container, usually a wooden box.

a. According to L. Russell Cook in "Chocolate Production and Use," the temperature in the box results to over 110 degrees Fahrenheit.

b. Cook then goes on to explain that a chain reaction then occurs.

i. First, the white pulp ferments creating an alcohol and carbon dioxide mixture.

ii. Afterwards, acetic acid forms from the alcohol.

iii. Then the acetic acid turns the outer covering of the cocoa bean into shell.

iv. In addition, the acetic acid mellows the acid taste to allow for the main flavor of the chocolate.

2. After the three days needed to ferment, the drying begins.

a. Hot air blowers are used to control the climate in which the beans will be dried.

b. The drying will make sure they will not rot before they get to their destination.

C. The cocoa beans, which have lost half their weight from the beginning, are then packed and shipped in burlap sacks to be processed.

II. Arriving at the factory, the majority of chocolate processes start.

A. The first thing that needs to be done is fumigation and cleaning.

1. The burlap…