تدريب Shadowing: I Made The World's Largest Chocolate Bar - تعلم التحدث بالإنجليزية عبر الفيديو
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1
Nick: Chocolate is one of the most popular foods on the planet.
نيك: الشوكولاتة هي واحدة من أكثر الأطعمة شعبية على وجه الأرض.
2
But did you know it all comes from this weird looking fruit shaped like a dinosaur egg? In this video, I'll take you from farm to factory to show you how chocolate is made, and at the end, we'll use all the chocolate you'll see in this video to attempt the Guinness World Record for the world's largest chocolate bar. And it all starts with the cacao tree. This right here is where it all begins.
ولكن هل كنت تعلم أن كل هذا يأتي من هذه الفاكهة الغريبة الشكل التي تشبه بيضة الديناصور؟ في هذا الفيديو، سأصحبك من المزرعة إلى المصنع لأريك كيف يتم صنع الشوكولاتة، وفي النهاية، سنستخدم كل الشوكولاتة التي ستراها في هذا الفيديو لمحاولة تحطيم الرقم القياسي العالمي لموسوعة غينيس لأكبر قطعة شوكولاتة في العالم. وكل شيء يبدأ بشجرة الكاكاو. هذا هو المكان الذي تبدأ منه القصة بأكملها.
3
This little flower here will eventually grow into a pod, which will eventually grow into something slightly bigger, then bigger, then even bigger, and then finally into something like this.
هذه الزهرة الصغيرة هنا ستنمو في النهاية لتصبح قرناً، سينمو هذا القرن بدوره لشيء أكبر قليلاً، ثم أكبر، ثم أكبر من ذلك، وأخيراً يصبح شيئاً يشبه هذا.
4
So yes, technically chocolate does grow on trees.
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So now that you have some context on where cacao comes from, I'm going to introduce you to a really close friend of mine who I call the modern day Willy Wonka.
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He's a little crazy, but he knows more about chocolate than anyone on this planet.
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Oded: Hey, what's up? Nick: Oded!
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Oded: You come to see some cacao?
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Nick: I'm ready for chocolate, baby.
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Oded: Let's go see it.
أودد: هيا بنا نذهب لنرى ذلك.
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Nick: So these guys have already picked a bunch of pods for us to look at.
نيك: إذن هؤلاء الرجال قد اختاروا بالفعل مجموعة من الوحدات لكي نلقي نظرة عليها.
12
Oh my gosh! Cacao really kind of does look like a big ice cream cone.
يا إلهي! الكاكاو حقًا يشبه قليلًا مخروط الآيس كريم الكبير.
13
The seeds can come right off of the cacao pod like that.
البذور يمكن أن تُستخرج مباشرة من قرن الكاكاو بهذه الطريقة.
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This is all going to be opened up now so they can take the seeds out.
سيتم فتح كل هذا الآن حتى يتمكنوا من إخراج البذور منه.
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Oded: There's no machine. All the chocolate that we eat is harvested by hand.
أوديد: لا توجد آلات. كل الشوكولاتة التي نأكلها يتم حصادها يدوياً.
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Nick: For the world record that we're going to attempt later in this video, we need 250,000 cacao pods. So this is just the start.
نيك: من أجل الرقم القياسي العالمي الذي سنحاول تحقيقه لاحقًا في هذا الفيديو، نحتاج إلى 250000 ثمرة كاكاو، لذا هذه مجرد البداية.
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So you can eat this right now and you suck off all the white pulp on the outside of each seed.
لذا يمكنك أكل هذا الآن، ثم تقوم بمص كل اللب الأبيض الموجود على الجزء الخارجي من كل بذرة.
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Oded: When you don't dry the cacao beans, they are purple inside.
أوديد: عندما لا تجفف حبوب الكاكاو، تكون لونها أرجواني من الداخل.
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Nick: It tastes a little bit like lychee, pineapple, citrusy, kind of almost like a bit of a sour banana., sometimes. It's phenomenal.
نيك: طعمه يشبه الليتشي قليلاً، والأناناس، وله نكهة حمضية، ويشبه أحياناً الموز الحامض قليلاً. إنه مذهل.
20
There are two main things you can do with this cacao fruit.
هناك شيئان رئيسيان يمكنك القيام بهما مع هذه فاكهة الكاكاو.
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Oded: You can drink the juice of the cacao fruit.
أودد: يمكنك شرب عصير فاكهة الكاكاو.
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Nick: Think of cacao water like coconut water, but ten times better.
نيك: فكّر في ماء الكاكاو كماء جوز الهند، لكنه أفضل بعشر مرات.
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And then what's the other thing?
ومن ثم ما هو الشيء الآخر؟
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Oded: Obviously chocolate. You take the beans, ferment them, grind them, turn them into chocolate.
أوديد: بالطبع الشوكولاتة. تأخذ الحبوب، تخمرها، تطحنها، ثم تحولها إلى شوكولاتة.
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Nick: Let's go see how it's made.
نيك: هيا بنا نرى كيف يتم تصنيعه.
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Oded: That's it. Nick: Before we go to the actual chocolate factory, we're at the place where they make the cacao water.
أودد: هذا كل شيء. نيك: قبل أن نذهب إلى مصنع الشوكولاتة الفعلي، نحن الآن في المكان الذي يصنعون فيه ماء الكاكاو.
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Oded: We separate the pulp from the beans.
أوديد: نفصل اللب عن الحبوب.
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Beans goes to make chocolate. Pulp goes to make cacao water.
تُستخدم الحبوب في صناعة الشوكولاتة، بينما تُستخدم اللب في تحضير ماء الكاكاو.
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We put it into the cold press machine, getting all the cacao water out.
نضعه في آلة العصر البارد لاستخراج كل ماء الكاكاو منه.
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Nick: And that's going to be the freshest cacao water you'll ever taste? Oded: Ever. Nick: It looks a little like coconut water. It gives you a little bit of a kick that you get from biting a lemon slice, and it just tastes kind of tropical.
نيك: وهذه ستكون أجدد ماء كاكاو ستتذوقه على الإطلاق؟
أوديد: على الإطلاق.
نيك: يبدو شبيهاً قليلاً بماء جوز الهند. يمنحك شعوراً منعشاً خفيفاً تشعر به عند قضم شريحة ليمون، وطعمه استوائي نوعاً ما.
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Chocolate is bitter, sometimes sour, earthy.
الشوكولاتة مرّة، وأحياناً حامضة وترابية المذاق.
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This is sweet, fresh, citrusy.
هذا حلو، منعش، وذو نكهة حمضيات.
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But never in a million years would you think that this kind of flavor is associated with chocolate. If you want to get creative, you can also turn this fruit pulp into cacao fruit leather, you guys know how much I love making fruit leather, or even these chewy cacao fruit snacks which look a lot like ground turkey while they're being made. But now that we've seen how you can use that fruity outer part of the beans, we'll go see how the inside of the bean is used to make chocolate.
ولكن أبدًا ولا حتى في مليون سنة لن تخطر ببالك أن هذا النوع من النكهة مرتبط بالشوكولاتة. إذا أردت أن تكون مبتكرًا، يمكنك أيضًا تحويل لب هذه الفاكهة إلى قشرة فاكهة الكاكاو، أنتم تعرفون كم أحب صنع قشور الفاكهة، أو حتى هذه الوجبات الخفيفة المطاطية من فاكهة الكاكاو التي تشبه كثيرًا اللحم المفروم أثناء تحضيرها. ولكن الآن بعد أن رأينا كيف يمكن استخدام الجزء الخارجي الفاكهي من الحبوب، سنذهب لنرى كيف يتم استخدام الجزء الداخلي من الحبة لصنع الشوكولاتة.
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We've made it to the chocolate factory and take a guess at what's in all these different bags around me. If you guessed cacao beans, you'd be right.
لقد وصلنا إلى مصنع الشوكولاتة، خمنوا ما الذي يوجد في كل هذه الأكياس المختلفة من حولي. إذا خمنتم أنها حبوب الكاكاو، فأنتم على حق.
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But these beans can't go inside the factory until they've been fermented and dried.
ولكن هذه الحبوب لا يمكن أن تدخل المصنع حتى تمر بعملية التخمير والتجفيف.
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Fermenting the beans is an important step that allows them to develop all of that chocolatey flavor. In about a week, they'll go from looking like this to something like this.
تخمير الحبوب هو خطوة مهمة تتيح لها تطوير كل تلك النكهة الشوكولاتية. في غضون أسبوع تقريبًا، ستتحول من شكلها هذا إلى شكل مشابه لهذا.
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Oded: You can smell their...
أوديد: يمكنك شم رائحة...
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Nick: They smell a little bit...
نيك: رائحتهم غريبة بعض الشيء...
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Oded: Fermentation.
أودد: التخمير.
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Nick: Yeah, like like a little bit like yeasty sourdough bread.
نيك: نعم، يشبه قليلاً خبز السوردو الذي له نكهة الخميرة.
41
Oded: Exactly.
أودد: بالضبط.
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Nick: What would a chocolate bar taste like if you didn't ferment?
نيك: ماذا سيكون طعم لوح الشوكولاتة إذا لم تخمره؟
43
Oded: Very bland. Flat, probably just bitter.
أوديد: مذاقه باهت جداً. مسطح، وغالباً ما يكون مراً فقط.
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Boring. Nothing like interesting.
ممل. لا يوجد شيء مثير للاهتمام على الإطلاق.
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And then you take this to the drying process.
وبعد ذلك تنقل هذا إلى مرحلة التجفيف.
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Nick: Once all the cacao is laid out to dry, it just sits here in the hot Ecuadorian sun.
نيك: بمجرد أن يتم توزيع كل حبوب الكاكاو لتجف، تظل هنا تحت شمس الإكوادور الحارة.
47
And there's so much of it that I can literally make a chocolate snow angel.
والكمية هائلة لدرجة أنني أستطيع حرفياً صنع ملاك ثلجي من الشوكولاتة.
48
All these seeds that are drying here, they flip them over every 15 to 30 minutes to make sure that they're constantly being moved, and that new ones are in the sun to dry. And we haven't made chocolate yet, but it's already starting to smell like chocolate. So once the seeds are nice and dry, they're all broken open like this.
كل هذه البذور التي تجف هنا، يتم قلبها كل 15 إلى 30 دقيقة للتأكد من أنها تتحرك باستمرار، وأن البذور الجديدة تتعرض لأشعة الشمس لتجف. ونحن لم نصنع الشوكولاتة بعد، لكن الرائحة بدأت تشبه رائحة الشوكولاتة بالفعل. وبمجرد أن تجف البذور جيدًا، يتم كسرها جميعًا هكذا.
49
And on the inside we get what looks a lot like a dinosaur egg.
وفي الداخل نحصل على شيء يشبه بيضة الديناصور إلى حد كبير.
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But if you actually break all this apart in your hand and crumble it up a little bit, those are cacao nibs. People put them on things like smoothie bowls all the time. But if you grind these together into a paste, sort of like if you grind peanuts into peanut butter, it makes this sort of chocolate paste, which we're gonna go see now. Welcome to the Hershey's Chocolate factory.
ولكن إذا قمت فعلياً بتفكيك كل هذا في يدك وتفتيته قليلاً، فهذه هي حبيبات الكاكاو. يضعها الناس على أشياء مثل أطباق السموذي طوال الوقت. ولكن إذا قمت بطحنها معاً لتكوين عجينة، تماماً كما تطحن الفول السوداني لصنع زبدة الفول السوداني، فإنها تنتج عجينة الشوكولاتة هذه، والتي سنذهب لرؤيتها الآن. مرحباً بكم في مصنع هيرشي للشوكولاتة.
51
This is about as close as you're ever gonna get to real life Willy Wonka.
هذا أقرب ما ستصل إليه على الإطلاق من نسخة حقيقية من ويلي وونكا.
52
You can see here that they have this huge hose with perfectly smooth chocolate paste.
يمكنك أن ترى هنا أن لديهم هذا الخرطوم الضخم الذي يحتوي على معجون الشوكولاتة الناعم تمامًا.
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But just moments ago, that chocolate paste was in the form of these cacao nibs. So this liquid chocolate paste can literally be turned into anything now.
ولكن قبل لحظات فقط، كانت هذه العجينة الشوكولاتية على شكل حبيبات الكاكاو هذه. لذا يمكن تحويل هذه العجينة الشوكولاتية السائلة حرفياً إلى أي شيء الآن.
54
Jeremy: Correct. Nick: Right? It's like eating a liquid chocolate bar.
جيريمي: صحيح. نيك: أليس كذلك؟ هو يشبه أكل قطعة شوكولاتة سائلة.
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Jeremy: It is like eating a liquid chocolate bar.
جيريمي: الأمر يشبه أكل قطعة شوكولاتة سائلة.
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Nick: How could you not like it? Now that we're in the Hershey's chocolate factory, I have two goals today. First, I want to see how Hershey's Kisses are made because I've seen some cool videos online and it looks awesome.
نيك: كيف لا تحب هذا؟ الآن وبما أننا في مصنع شوكولاتة هيرشي، لدي هدفان اليوم. أولاً، أريد أن أرى كيف يتم تحضير حلوى هيرشي كيسز لأنني شاهدت بعض الفيديوهات الرائعة على الإنترنت ويبدو الأمر مذهلاً.
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And second, we need to make some chocolate bars.
ثانيًا، نحتاج إلى صنع بعض ألواح الشوكولاتة.
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So now we're in the room where the Hershey's Kisses are made. In front of us is this giant crazy machine that's pumping out Hershey's Kisses.
إذًا نحن الآن في الغرفة التي تُصنع فيها حلوى هيرشيز كيسز. أمامنا هذا الجهاز العملاق الغريب الذي يُنتج حلوى هيرشيز كيسز بكميات هائلة.
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Jeremy: 24 hours a day. There's some debate as to why, historically, they've been called kisses. So Milton Hershey developed the kisses in the early 1900s. The story goes that because of the product kissing the belt, that's how the name was created.
جيريمي: 24 ساعة في اليوم. هناك بعض الجدل حول سبب تسميتها تاريخيًا بـ "القبلات". طور ميلتون هيرشي حلوى القبلات في أوائل القرن العشرين. تقول القصة أن الاسم نشأ بسبب ملامسة المنتز للحزام الناقل، وهو ما أدى إلى تسميتها بهذا الاسم.
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Nick: I mean, seeing this right now, that would be my guess.
نيك: أعني، رؤية هذا الآن، هذا هو تخميني.
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And you make 70 million of these every single day?
وأنت تنتج 70 مليونًا من هذه كل يوم؟
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Jeremy: 70 million kisses a day! After the depositor, now we go through the cooling tunnel where we cool the kisses till they're solid.
جيريمي: 70 مليون قطعة كيسز يوميًا! بعد آلة التعبئة، ننتقل الآن إلى نفق التبريد حيث نقوم بتبريد قطع الكيسز حتى تصبح صلبة.
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Nick: Look how long this tunnel goes down.
نيك: انظر إلى مدى عمق هذا النفق.
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I can hardly even see the end of it.
بالكاد أستطيع رؤية نهايتها.
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Jeremy: There's a continuous belt and the kisses ride on going through cooling, so that way the kiss is hardened.
جيريمي: هناك حزام مستمر، وتمرّ القطع المعدنية عبر مرحلة التبريد أثناء تحركها على الحزام، وبذلك تتصلب القطع.
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Nick: You can see a small break right here in the tunnel.
نيك: يمكنك رؤية كسر صغير هنا تمامًا في النفق.
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Jeremy: This is where our operators can do their quality checks. They take kisses offline, check to make sure that the shape is correct, and they also weigh them off to make sure that they are the correct weight.
جيريمي: هذا هو المكان الذي يقوم فيه مشغلونا بإجراء فحوصات الجودة الخاصة بهم. يقومون بسحب عينات من قطع "كيسيز" من خط الإنتاج، والتحقق من أن شكلها صحيح، كما يقومون بوزنها للتأكد من أن وزنها مطابق للمواصفات.
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Nick: And so that's a that's a laser that's checking every single Hershey's kiss to make sure that it's the perfect little shape. I love how they're all kind of taking a little jump right there, too.
نيك: وهذا هو الليزر الذي يفحص كل قطعة من حلوى هيرشيز كيس للتأكد من أن شكلها الصغير مثالي. وأنا أحب كيف أن جميعها تقوم بنوع من القفز الصغير هناك أيضًا.
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Jeremy: Now finally they exit here.
جيريمي: الآن أخيرًا يخرجون من هنا.
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Nick: And now they're cool.
نيك: والآن أصبحوا رائعين.
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Jeremy: Right. They're ready for packaging now. Kisses come here onto the belt. They go through a system of laning that gets them ready to go into the individual wrappers.
جيريمي: صحيح. إنها جاهزة للتغليف الآن. تنتقل حلوى Kisses هنا إلى الحزام الناقل، ثم تمر عبر نظام توجيه حارات يجهزها لدخول الأغلفة الفردية.
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Nick: Look at that. What a cool view.
نيك: انظر إلى ذلك. يا لها من منظر رائع.
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I wonder how many Hershey's kisses I've eaten in my life.
أتساءل كم عدد حلوى هيرشيز كيسز التي أكلتها طوال حياتي.
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Like a good chunk of this assembly line.
مثل جزء كبير من خط التجميع هذا.
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Jeremy: As you see here, we've got the further separation or caning of the kisses so they can go into the infeeds of the wrapper.
جيريمي: كما ترون هنا، لدينا الفصل الإضافي أو ضبط المسافات بين القطع حتى تتمكن من الدخول إلى فتحات التغذية في آلة التغليف.
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Nick: When they're just coming off the line, they look so perfect.
نيك: عندما تخرج من خط الإنتاج مباشرة، تبدو مثالية تمامًا.
77
Jeremy: That's the goal. So you see the shape of the kiss, the way it has a little bit of a bevel on the bottom, and it comes up to a point at the top.
جيريمي: هذا هو الهدف. ترى شكل قطعة الحلوى "الكيس"، الطريقة التي يكون فيها لها حافة مائلة قليلاً في الأسفل، وترتفع لتشكل نقطة في الأعلى.
78
Nick: The nice thing is, most of the time they end up looking like this when you get it in the package. Sometimes you put it in your pocket, it melts, you ruin your pants. Now that we've inspected all the Hershey's Kisses, they're good to keep moving. From here, they'll start to get diverted to either side to go to one of these wrapping machines.
نيك: الشيء الجيد هو أنه في معظم الأحيان تنتهي بالشكل هذا عندما تخرجها من العبوة. أحيانًا تضعها في جيبك فتذوب وتفسد بنطالك. والآن بعد أن فحصنا جميع حلوى هيرشيز كيس، أصبحت جاهزة للمضي قدمًا. من هنا، ستبدأ في الانحراف إلى أحد الجانبين لتنتقل إلى إحدى آلات التغليف هذه.
79
Jeremy: So as the belt empties out here, this arm comes out to pull more kisses into the infeed.
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Nick: Just tons of Hershey's Kisses and they're all doing the same thing.
81
Everything is mesmerizing.
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I appreciate Hershey's Kisses so much more right now.
83
Jeremy: From here, from this infeed belt, the kisses then are single filed through this scanning system here, so that way they can go individually into the wrapper to have the flag and foil applied and then wrapped. So as the kisses come out of the conveyor, they go down this chute onto the conveyor belt.
84
We have that spiral in there.
85
So that way we're handling the kisses as delicately as possible, so they look as pristine for the consumer as they do when they come off the line.
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Nick: So they all get sorted by that big machine, and then they come here to get individually weighed and measured out.
87
Jeremy: The kisses are coming through. We got a vibratory conveyor to feed them in.
88
And then each of these individual buckets has weigh hopper scales to know how much kisses are in it. The computer system inside the bagger then drops the right combination of scales to make the target weight for wherever bag size we're running.
89
Nick: After all the kisses are sorted out, now we have to package them into bags.
90
And this roll right here is where it all starts.
91
So the kisses have been weighed out to the perfect amount, and then they drop through here and go straight into these bags, which then go onto this conveyor belt right here.
92
Jeremy: That conveyor belt will take them to our case packer. The bags come down the conveyor and the robotic arm then is placing them into the case, into the right configuration, based on the item that we're running. After the cases are filled, they come through. They go through a vibrator to shake out the bags inside the case to make sure that they fill in properly.
93
The robotic head now is going to go over. It's going to pick up cases. It's going to put them on in the right orientation that it needs for the load that it's building.
94
Nick: And this is the finished bag. I can open it?
95
Jeremy: You can open it here. Yep.
96
Nick: Oh it even smells fresh.
97
Jeremy: You can smell the chocolate.
98
Nick: And they look good. It passes the inspection for me again.
99
This is the start of the chocolate bar process.
100
Jeremy: We're running extra large bars today on this line.
101
Nick: And obviously we need extra large chocolate bars to try to break the world record later, so this makes a lot of sense.
102
Jeremy: The molds come through here. They're tempered to the right temperature before they go into the depositor. And then the depositor is dropping the right amount of chocolate into each of those cavities of the mold. After the chocolate is put into the mold, we've got to get the chocolate into the hole full cavity of the mold.
103
So through this cabinet, the molds go side to side and through vibration, the mold gets shaken and the chocolate distributes throughout the whole mold. So we're trying to get air bubbles out and fill up the whole cavity. So the candy comes out of the shaker cabinet and then it goes into our cooler.
104
Nick: This is me for scale. It's a big fridge, and you can totally see now that they're already cooled off. You know, when you've been at home and you have an ice tray that you're trying to get the ice out of, and you kind of bend the ice tray on either side to push the ice out.
105
That's what's happening right here with all these chocolate bars. This machine is basically doing exactly that.
106
Jeremy: So after the mold twisters, the candy goes through the de-molding cabinet where the molds are turned upside down and the chocolate is separated from the mold and onto the de-molding belt.
107
And then this belt is timing the rows.
108
So that way instead of mold groups we have them lined out in rows.
109
Nick: So how many bars do you make every day?
110
Jeremy: So across all the lines here at West Hershey, we make about 9 million bars a day.
111
That's more than enough to make a world record.
112
Nick: We gotta quality check these two.
113
Jeremy: You take that one. Each one of those little blocks is a pip.
114
So we're taking a look at it, making sure that they're all there. And they all say Hershey.
115
Nick: This looks even more perfect than the kisses.
116
It's shimmering in the light here.
117
I'm looking up close on this thing. I don't think I see anything wrong at all. It passed the shiny test, but let's see if it passes the crack test.
118
You ready? Three. Two.
119
One. Oh, yeah. I think these are winners.
120
Jeremy: All marks of a good temper and a good bar.
121
Nick: We saw the bars downstairs, and then they get lifted up here by this conveyor belt system. And then they're going down this line.
122
Jeremy: Right, here into the infeed.
123
Nick: So these lasers are hard at work, because every time they see an empty gap between the bars, they speed up the other conveyor belt to catch them up to the bars ahead of them. Jeremy: That's right. Nick: That's amazing.
124
Jeremy: So after the lasers get them all together, we then have the turning belt.
125
The turning belts are turning the bars, so that way they're end to end as opposed to side to side to feed into the wrapper.
126
Nick: More lasers.
127
Jeremy: They're controlling speed. We have other ones that are looking for gaps in the bars. Also for broken bars, if there's any broken bars, it's going to reject those down here so that they don't get wrapped.
128
Nick: So if one of the bars somehow breaks, the laser sees it, and then that little thing right there blows it with air and discards it.
129
How are they wrapped?
130
Jeremy: You got the film here, which again, similar to like we saw in kisses. We have the roll stock that goes through, fed through the line, and then it's wrapped around the bar all at a in a high speed. You can see them down in here, see the bars feeding in? The wrap goes around the bar and it's sealed.
131
Nick: This whole wrapping system is crazy to watch because there's so many different ways and twists and turns.
132
Jeremy: There's a lot going on.
133
Nick: When the machine's stopped for a second, you can see how the packaging kind of feeds over the top of the bar.
134
But machines started moving again, so I couldn't finish my sentence.
135
Jeremy: The bars come out in the wrapper, they go through the wheel, gripper heads pick them up and put them onto the trays.
136
Nick: It moves incredibly fast at the end each time.
137
That's just using suction, just air to pick them all up and then stack them up perfectly so that they can then go into boxes.
138
Once you've seen all that chocolate get boxed up, it goes around these crazy conveyor belts that go all over this entire building.
139
These are one of the things that makes it feel in here, like Willy Wonka's chocolate factory. Now that we've made more chocolate than you could ever imagine, let's take all that chocolate and try to make the world's largest chocolate bar.
140
Over the next 24 hours, this warehouse in Ecuador will be completely transformed from this to this.
141
We can't build this chocolate bar outside because it's about 95 degrees in Ecuador.
142
So we're bringing all this chocolate from the farm to a giant warehouse, which is going to be air conditioned. And that's where we're going to build the bar.
143
This is pretty fun. Oh, let's go break the record.
144
Currently, the Guinness World Record World's largest chocolate bar is 383m² in size.
145
And behind me is the layout for a 400 square meter chocolate bar.
146
If we pull this off, this bar will be the same size as a full size basketball court.
147
Weigh the same as 183,000 regular chocolate bars, and if you melted it, you'd have enough to fill 80 bathtubs with all of that chocolate that we're bringing inside. This is going to be happening all day long behind the scenes.
148
The whole team here is just going to be unpacking boxes and boxes and boxes of chocolate. As we know, Guinness World Records is very strict.
149
We have to clean ourselves off really well, then hairnets on, then we have to put these funny looking things on our shoes and we can step on.
150
It's showtime.
151
Patrick: Oh, let's do it.
152
Nick: We're going to start by placing the bars down in the middle of this whole mat, but it has to be one full chocolate bar to count as a record.
153
So what we have here is just a bag of melted chocolate, basically like a chocolate hot glue gun. And we're going to very carefully go in between all the chocolate bars so that everything starts to stick together.
154
Oh, wow. Patrick: That looks crazy.
155
Nick: That's so cool. Patrick: Well, now we've just got 9000 more to go.
156
Nick: Now, that we've started working on the bar. I know I've already given you guys some comparisons, but just so you understand, it's going to take 11 tons of chocolate to fill this whole white mat here.
157
That's about the same weight as two fully grown elephants.
158
And if you ate a square of this every single day, it'd take you 30 years to finish it.
159
Look how long this chocolate bar is already becoming. It's crazy.
160
Look at Oded. Here comes Willy.
161
How's it feel to be trying to make the biggest chocolate bar in the world?
162
Oded: When you are Willy Wonka, you make the biggest chocolate bar every day.
163
But this time, it's going to be the biggest I've made in my life.
164
Nick: By the way, guys, I haven't talked about this yet, but this room smells really good.
165
Oded: Chocolate.
166
Nick: We are having a lot of people come and help throughout the day because it's so much chocolate.
167
Oded: It's already, what, an hour?
168
I hope we're going to make it on time.
169
Nick: The name of the game here is speed.
170
I always get so nervous in the corners because it's like, did we mess it up or will it fit? The moment of truth...
171
Is it gonna fit?
172
Patrick: Like a glove.
173
Nick: What do we do if it didn't? Oded: Fire the Oompa Loompa!
174
What's the name of this big kid in the movie of Charlie and the chocolate? Patrick: Cut the cameras.
175
Oded: The big one.
176
Nick: Augustus gloop.
177
Oded: Yeah. Augustus Gloop. That's the kid.
178
Nick: I have an idea. You go to that end, I'll go here.
179
We'll race to the middle.
180
Oded: Augustus, ready?
181
Patrick: Fire this guy right now!
182
Oded: Nick. Ready?
183
Nick: Yes. Oded: Go! Nick: It's gotta be perfect still, Pat.
184
Patrick: Mine is gonna be more perfect than yours.
185
Nick: The key to winning this race is to stay cool, calm and collected.
186
Patrick: Usually in life, I like to stress.
187
And then it all works out.
188
Nick: I think I'm gonna go over to Pat's side before he even gets, like, a quarter of the way down.
189
Patrick: I'm almost there.
190
Nick: Pat, I'm so far past the middle already.
191
Oded: And the thing is also about doing it nice.
192
Not just pouring chocolate all over like a crazy man.
193
You need to start from the beginning. Look at that, Nick. He's out of the race.
194
Nick: Disqualified, yeah. Oded: Out of the race.
195
Patrick: Everyone's yelling at me today.
196
Nick: So right now, my Oompa and I are lining up all the chocolate so that we can have it ready for them to pipe in that warm chocolate and glue it all together. Oop.
197
Man 1: Dennis, have you seen any violations today?
198
Dennis: Things are going very well right now.
199
Man 1: What if anybody ate any of the chocolate?
200
Dennis: You can't eat the chocolate right here. Take it in another room.
201
Have you eaten any chocolate?
202
Nick: No. Dennis: You're lying. The risk factor for me is very low. Oh.
203
Nick: Did you get that on camera?
204
Patrick: Nick, what happened?
205
Nick: The lights went off. One thing we're dealing with during this record is once in a while, right now in Ecuador, they're having an issue with the energy grid.
206
And so the lights just shut off sometimes. It should come back on with the generator.
207
Patrick: The most important part, though, is the air conditioning because it's 95 degrees outside and it could melt this chocolate.
208
Nick: This is bad. It's been five minutes now. They're using flashlights over there right now to keep working on the chocolate bar. Oh, I think that's the generator.
209
That sounds good. That sounds good.
210
Patrick: Oh, it just went off again.
211
Nick: This is really not good.
212
Now, been 18 minutes with no power.
213
Starting to freak out, guys.
214
Patrick: It went from bad to worse.
215
Nick: We need power. It'd be crazy if it went on, like, right now. No. Well, at this point, guys, it's been over 30 minutes with no power, so we're gonna get back to work in the dark, because otherwise, this is never gonna get finished.
216
Oded: I'll tell you what worries me.
217
Nick: Yeah?
218
What's that? Oded: No power, no AC.
219
Patrick: Yeah.
220
Oded: If this starts to melt... Patrick: It's over.
221
Oded: It's not only over, it's like, what are we going to do with all this mess here? It's going to go all over the place. It reminds me what happened in the movie.
222
You know, you were there.
223
Patrick: I already feel that the chocolate is getting a little softer.
224
Willy Wonka, what do we do here?
225
Oded: Honestly, there's no solutions.
226
Not in my chocolate Bible.
227
Nick: So we just got a bad update from the health inspector.
228
Dennis: The temperature is 75 right now.
229
If it gets above 80, the chocolate is going to start to melt.
230
Nick: And if we get to 80 degrees, video is done.
231
No record. Patrick: Dude, it's actually getting very hot in here.
232
Oh. Nick: Let's go! We're back!
233
Dennis: I can feel the AC back on.
234
Temperature's starting to come down. As long as this holds out, you're going to be back on schedule.
235
Nick: With the lights finally back on, we can start building again.
236
But this chocolate bar is taking way longer than we expected. So I'm just going to show you guys a really cool time lapse.
237
And now we're 50% of the way through on this chocolate bar.
238
As you can see, we had to bring in a few extra helpers. We were never going to finish this thing otherwise. We've done about 80 rows out of the 106 that we need to do to complete the entire chocolate bar.
239
Oded: I think it's the biggest chocolate mirror.
240
Look how shiny it is. Literally, you need the Willy Wonka sunglasses.
241
Nick: The shine means that it's been perfectly tempered, which means when we snap it later, it should have a perfect snap. Oded: Clack.
242
Nick: We've sort of been patrolling throughout the day, and word on the street right now is the corner in the back there is working a little bit slow. We're going to step in and help them out. Look at all your chocolate all over you.
243
Look at this.
244
Oded: This is a real Oompa Loompa.
245
Nick: How did you get all this chocolate on you?
246
Man 2: I love chocolate. Nick: You love chocolate?
247
I think it looks cool.
248
Patrick: And you smell delicious.
249
Nick: We started today at 7:30 a.m.
250
and now it is 7:22 p.m..
251
And in this last corner, we're now down to just ten squares left.
252
Patrick: Nine. Eight. Seven. Six.
253
Five. Four. Three. Two.
254
One. All right, Nick, here it is.
255
Nick: You guys ready for the reveal of what we hope is about to be the world's largest chocolate bar?
256
We did it! After 22,000 lbs of chocolate and lots of teamwork, this is unofficially the biggest chocolate bar ever made in the history of the world.
257
But now it's up to the Guinness World Records officials whether this is a new world record.
258
Woman 1: The current world record for the largest chocolate bar by area is 383m².
259
After all the measurements...
260
You have achieved... a new Guinness World Records title.
261
Nick & Oded: Yes! Woo!
262
Nick: None of this chocolate will go to waste. We're gonna break this whole chocolate bar up and give it to kids all across Ecuador.
263
Wait wait wait. I literally just realized we never tried it.
264
Patrick: Oh, yeah. Cheers. That is amazing.
265
Nick: The end.
تنزيل التطبيق
كل ما تحتاجه للتحدث بطلاقة
تقييم النطق بالذكاء الاصطناعيتقييم كل جملة
تدريب IPAأتقن كل صوت
المفرداتابنِ رصيدك من الكلمات
لعبة المفرداتتعلّم أثناء اللعب
نفس القناة
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FOR YOU
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لماذا يجب ممارسة المحادثة مع هذا الفيديو؟
يعتبر الشوكولاتة واحدة من أكثر الأطعمة شهرة في العالم، وقد قدم الفيديو سياقًا رائعًا حول مصدرها. من خلال ممارسة المحادثة الإنجليزية مع هذا الفيديو، يمكن للمتعلمين تطوير مهاراتهم اللغوية في موضوع جذاب. استكشاف كيفية صنع الشوكولاتة من المزرعة إلى المصنع يمنح الفرصة للتحدث عن العمليات الإنتاجية، وبالتالي تعزيز المفردات المتعلقة بالزراعة وتصنيع الأغذية.
عندما تشاهد وتقوم بممارسة المحادثة الإنجليزية، ستكتسب القدرة على التعبير عن الأفكار المعقدة بوضوح. تعزز ممارسة المحادثة من خلال الفيديو مهارات الاستماع والتحدث، مما يساعدك على كسر حاجز الخوف أثناء التحدث باللغة الإنجليزية.
القواعد والتعبيرات في السياق
يستخدم الناطقون في الفيديو عدة عبارات بنائية تمنحك فهمًا أعمق للغة. إليك بعض الهياكل اللغوية الهامة:
- "Did you know" (هل كنت تعلم): تستخدم هذه العبارة لبدء محادثة مثيرة وجذب انتباه المستمع.
- "It all comes from" (كل شيء يأتي من): تعبر هذه العبارة عن المصدر وتوفر سياقًا تاريخيًا لأصل الموضوع.
- "You can" (يمكنك): تفتح هذه العبارة مجالًا للخيارات، مما يساعد على إثارة النقاش حول بدائل مختلفة.
تطبيق طريقة التظليل في الإنجليزية من خلال تكرار هذه العبارات مع الفيديو سيساعدك على تثبيتها في ذهنك، وتطوير مهارة تحسين النطق باللغة الإنجليزية لديك بسهولة.
فخاخ النطق الشائعة
يحتوي الفيديو على بعض الكلمات والتعبيرات التي قد تكون صعبة في النطق:
- "Cacao" (ككاو): قد يجد بعض المتعلمين صعوبة في نطقها بشكل دقيق. حاول أن تنطقها ببطء لتتمكن من إحراز التقدم.
- "Fermenting" (تخمير): قد يكون هذا المصطلح صعبًا للناطقين الجدد. ممارسة النطق من خلال ممارسة المحادثة الإنجليزية ستساعدك على تحسين قدرتك على نطق الكلمات المعقدة.
- "Chocolate" (شوكولاتة): تكرار هذه الكلمة مع التركيز على المقاطع الصوتية سيساعدك في التخلص من اللكنات الغير مرغوبة.
من خلال التركيز على هذه الفخاخ النطقية، يمكنك تحسين مستوى تحسين النطق باللغة الإنجليزية لديك، والسير نحو إتقان طريقة التظليل في الإنجليزية بفعالية أكبر.
القواعد في هذا الفيديو
أكثر التراكيب التي يستخدمها المتحدث، مع العبارات نفسها من الفيديو:
| التركيب | في الفيديو |
|---|---|
| الجمل الشرطية if + جملة، will/would + فعل — شرط ونتيجته | If you guessed cacao beans, you'd be |
| المضارع التام have/has + اسم المفعول — حدث ماضٍ ما زال له أثر الآن | have already picked · we've seen · We've made |
| المبني للمجهول be + اسم المفعول — التركيز على ما يحدث لا على من يفعله | is made · be opened · is harvested |
| جمل الوصل who / which + جملة — معلومة إضافية عن شخص أو شيء | pod, which will · ones that are · warehouse, which is |
ما هي تقنية التظليل الصوتي؟
التظليل الصوتي (Shadowing) تقنية تعلم لغة مدعومة علمياً، طُورت أصلاً لتدريب المترجمين الفوريين المحترفين. الطريقة بسيطة لكنها قوية: تستمع لصوت إنجليزي أصلي وتكرره فوراً بصوت عالٍ — كظل يتبع المتحدث بتأخير 1-2 ثانية. تُظهر الأبحاث تحسناً كبيراً في دقة النطق والتنغيم والإيقاع وربط الأصوات والاستماع والطلاقة.