Read the story carefully. Choose the best word for each gap
from the story. Write the correct answer in the gaps.
Top quality chocolate.
“In her book Chocolate Unwrapped, Sarah Jane Evans, one of the UK's
leading food writers and a founding member of the Academy of Chocolate, says
that the characteristic of Ecuador's fine cocoa is "a floral profile with
blackcurrants and spice."
Chocolate tasters say the aroma of Ecuador's cacao is more complex
because Arriba beans vary hugely in taste and size according to the area in
which they are grown. "Each bean has a special, different flavour,"
says Santiago Peralta, founder of Pacari, a successful Ecuadorean brand of fine
organic chocolate. Mr Peralta says the quality of Ecuador's chocolate is due to
the country's diversity in terrain and equatorial location on the equator.
While Ecuadorean chocolate is known for its floral characteristics, some beans
taste more like fruits, while others have a nutty flavour. "We tailor-make
our chocolate according to the cocoa beans we receive," Mr Peralta says,
adding that he tastes every new batch of beans that arrives. Mr Peralta's dedication is one of the reasons
Pacari has become the success story of Ecuador's cocoa boom. "We wanted to
have the best quality - it was the only chance we had to make it," he
explains. "After 250 years exporting cocoa, nobody knew how to make
chocolate in this country."
a.
Ecuador
has exported cocoa for _____________________________ years, but nobody made
chocolate.
b.
Ecuador's
cacao is very complex because _____________________ beans change in taste and
size according to the area in which they are grown.
c.
________________________
is a successful Chocolate Ecuadorean brand of fine organic chocolate.
d.
The
quality of Ecuador's chocolate is because of our country’s
__________________________.
e.
Ecuadorean
cocoa beans taste more like ____________________________, while others have a
nutty flavour.
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