Shadowing Practice: I Made The World's Largest Chocolate Bar - Learn English Speaking with Video
Elige un modo de práctica
Cada modo abre una sala de práctica a pantalla completa.
265 oraciones
Si las oraciones son demasiado cortas o largas, haz clic en Editar para ajustarlas.
1
Nick: Chocolate is one of the most popular foods on the planet.
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.
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.
4
So yes, technically chocolate does grow on trees.
5
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.
6
He's a little crazy, but he knows more about chocolate than anyone on this planet.
7
Oded: Hey, what's up? Nick: Oded!
8
Oded: You come to see some cacao?
9
Nick: I'm ready for chocolate, baby.
10
Oded: Let's go see it.
11
Nick: So these guys have already picked a bunch of pods for us to look at.
12
Oh my gosh! Cacao really kind of does look like a big ice cream cone.
13
The seeds can come right off of the cacao pod like that.
14
This is all going to be opened up now so they can take the seeds out.
15
Oded: There's no machine. All the chocolate that we eat is harvested by hand.
16
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.
17
So you can eat this right now and you suck off all the white pulp on the outside of each seed.
18
Oded: When you don't dry the cacao beans, they are purple inside.
19
Nick: It tastes a little bit like lychee, pineapple, citrusy, kind of almost like a bit of a sour banana., sometimes. It's phenomenal.
20
There are two main things you can do with this cacao fruit.
21
Oded: You can drink the juice of the cacao fruit.
22
Nick: Think of cacao water like coconut water, but ten times better.
23
And then what's the other thing?
24
Oded: Obviously chocolate. You take the beans, ferment them, grind them, turn them into chocolate.
25
Nick: Let's go see how it's made.
26
Oded: That's it. Nick: Before we go to the actual chocolate factory, we're at the place where they make the cacao water.
27
Oded: We separate the pulp from the beans.
28
Beans goes to make chocolate. Pulp goes to make cacao water.
29
We put it into the cold press machine, getting all the cacao water out.
30
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.
31
Chocolate is bitter, sometimes sour, earthy.
32
This is sweet, fresh, citrusy.
33
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.
34
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.
35
But these beans can't go inside the factory until they've been fermented and dried.
36
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.
37
Oded: You can smell their...
38
Nick: They smell a little bit...
39
Oded: Fermentation.
40
Nick: Yeah, like like a little bit like yeasty sourdough bread.
41
Oded: Exactly.
42
Nick: What would a chocolate bar taste like if you didn't ferment?
43
Oded: Very bland. Flat, probably just bitter.
44
Boring. Nothing like interesting.
45
And then you take this to the drying process.
46
Nick: Once all the cacao is laid out to dry, it just sits here in the hot Ecuadorian sun.
47
And there's so much of it that I can literally make a chocolate snow angel.
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.
49
And on the inside we get what looks a lot like a dinosaur egg.
50
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.
51
This is about as close as you're ever gonna get to real life Willy Wonka.
52
You can see here that they have this huge hose with perfectly smooth chocolate paste.
53
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.
54
Jeremy: Correct. Nick: Right? It's like eating a liquid chocolate bar.
55
Jeremy: It is like eating a liquid chocolate bar.
56
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.
57
And second, we need to make some chocolate bars.
58
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.
59
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.
60
Nick: I mean, seeing this right now, that would be my guess.
61
And you make 70 million of these every single day?
62
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.
63
Nick: Look how long this tunnel goes down.
64
I can hardly even see the end of it.
65
Jeremy: There's a continuous belt and the kisses ride on going through cooling, so that way the kiss is hardened.
66
Nick: You can see a small break right here in the tunnel.
67
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.
68
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.
69
Jeremy: Now finally they exit here.
70
Nick: And now they're cool.
71
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.
72
Nick: Look at that. What a cool view.
73
I wonder how many Hershey's kisses I've eaten in my life.
74
Like a good chunk of this assembly line.
75
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.
76
Nick: When they're just coming off the line, they look so perfect.
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.
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.
79
Jeremy: So as the belt empties out here, this arm comes out to pull more kisses into the infeed.
80
Nick: Just tons of Hershey's Kisses and they're all doing the same thing.
81
Everything is mesmerizing.
82
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.
86
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.
Descargar app
Todo lo que necesitas para hablar con fluidez
Pronunciación con IAEvalúa cada oración
Práctica de IPADomina cada sonido
VocabularioConstruye tu banco de palabras
Juego de vocabularioAprende mientras juegas
Mismo canal
B23
I Ate The World's Best Burgers
Daily ConversationWorking Adults
B11
$1 vs $10,000 Mystery Box Challenge
American AccentDaily ConversationWorking Adults
B17
Brazil vs Norway Food
American AccentTeensDaily ConversationHigh School Students
B11
I Ate The World's Best Pizza
American AccentDaily ConversationWorking Adults
B23
Testing Dry Aged Steaks
American AccentDaily ConversationWorking Adults
B15
Norway vs England Snacks
American AccentTeensDaily ConversationHigh School Students
B22
100 YouTubers Cooked For Me
American AccentTeensDaily ConversationWorking Adults
B22
10 Levels Of Spicy Food
American AccentTeensDaily ConversationWorking Adults
B225
Fire Paan
American AccentDaily ConversationWorking Adults
B220
Too Much Butter...
American AccentDaily ConversationWorking Adults
B14
France vs Spain Food
American AccentDaily ConversationHigh School StudentsUniversity Students
B16
I Tried Every Viral TikTok Food Hack
American AccentTeensDaily ConversationHigh School Students
B13
I Cooked Every Food From SpongeBob
American AccentTeensDaily ConversationHigh School Students
B21
I Ate The World's Best Sandwich
American AccentDaily ConversationWorking Adults
B16
I Trained A Rat To Cook Ratatouille
American AccentBusiness EnglishDaily ConversationUniversity Students
B17
France vs England Food
American AccentDaily ConversationHigh School StudentsUniversity Students
B1$1 vs $100,000 Exotic Food
American AccentDaily ConversationWorking Adults
B14
World Record With Gordon Ramsay!
American AccentBusiness EnglishTeensDaily Conversation
B13
I Cooked Against My Girlfriend
American AccentTeensDaily ConversationHigh School Students
B23
I Cooked EVERY YouTuber’s Last Meals
American AccentDaily ConversationWorking Adults
FOR YOU
Recomendar Video
B211
39 oraciones
SE-Ed: The Surprising History of Chocolate
American AccentIELTS PrepUniversity Students
B210
531 oraciones
I Challenged EVERY YouTube Chef
American AccentBusiness EnglishDaily ConversationUniversity Students
B263 oraciones
A fun video we made in Ecuador in 2022 (in English)
American AccentDaily ConversationWorking Adults
B21
226 oraciones
Feeding Bill Gates a Fake Burger (to save the world)
American AccentBusiness EnglishDaily ConversationUniversity Students
B21
79 oraciones
The Secret Behind Coca-Cola Marketing Strategy
Daily ConversationUniversity StudentsWorking Adults
B21
243 oraciones
World's Tallest Elephant Toothpaste Volcano
American AccentDaily ConversationWorking Adults
B26
235 oraciones
NYC VLOG: What I Spend In a Day in NYC
American AccentTravel EnglishDaily ConversationUniversity Students
C158
90 oraciones
How do bees make honey?
American AccentIELTS PrepTOEFL PrepUniversity Students
B12
815 oraciones
I Ate Rare Food in Every Color!
American AccentDaily ConversationWorking Adults
B22
82 oraciones
How to Make the Creamiest Cheesecake
Daily ConversationUniversity StudentsWorking Adults
B25
399 oraciones
$1 vs $100,000 Plane Food
American AccentTravel EnglishDaily ConversationUniversity Students
B21
49 oraciones
Chocolatier Reviews Cheap Valentine's Day Chocolates
Daily ConversationWorking Adults
Vocabulario y notas de pronunciación para esta lección
Esta lección de conversación de nivel B2 se basa en el vídeo “I Made The World's Largest Chocolate Bar”. Las palabras que más se repiten: chocolate, Nick, bar, Oded, Jeremy. Este vídeo tiene 265 frases y 4359 palabras para practicar shadowing. La parte hablada dura 17:49. El hablante habla rápido, unas 245 palabras por minuto, así que espera sonidos enlazados y reducidos. El 84 % de las palabras está entre las 3.000 más comunes del inglés; conviene repasar el resto antes de empezar.
Vocabulario clave de este vídeo
Las 15 palabras más avanzadas del vídeo, con su pronunciación y significado:
| Palabra | Pronunciación | Significado |
|---|---|---|
| cacao sustantivo | /kəˈkaʊ/ | cacao, cacaotero |
| mold sustantivo | /moʊld/ | moho, mufa |
| bean sustantivo | /ˈbi(ː)n/ | haba, frijol |
| wrap verbo | /ɹæp/ | envolver, fajar |
| pasta sustantivo | /ˈpɑ.stə/ | pasta |
| melt verbo | /mɛlt/ | derretirse, fundirse |
| weigh verbo | /weɪ/ | pesar |
| laser sustantivo | /ˈleɪzɚ/ | láser |
| wrapper sustantivo | /ˈɹæpɚ/ | envoltura, envoltorio |
| pulp sustantivo | /pʊlp/ | pulpa de celulosa |
| ferment verbo | /fɚˈmɛnt/ | fermentar |
| cavity sustantivo | /ˈkæv.ɪt.i/ | cavidad |
| temper sustantivo | /ˈtɛmpɚ/ | temperamento, carácter |
| grind verbo | /ˈɡɹaɪnd/ | moler, triturar |
| nib sustantivo | /nɪb/ | plumilla, plumín |
Phrasal verbs que vas a escuchar
| Palabra | Significado |
|---|---|
| go through verbo | atravesar |
| go around verbo | cundir |
| go off verbo | explotar |
| end up verbo | terminar, ir a parar |
| fill up verbo | llenar, repletar |
| get back to verbo | responder / contestar (en un rato), volver / tornar a contactar |
| go over verbo | sentar, pasar |
| hold out verbo | extender |
Frases que vale la pena repetir
Frases cortas y completas del vídeo que puedes reutilizar en la conversación diaria:
- If you guessed cacao beans, you'd be right.
- I can open it?
- I'm looking up close on this thing.
- I don't think I see anything wrong at all.
- Have you eaten any chocolate?
Gramática en este vídeo
Las estructuras que más usa el hablante, con las palabras exactas del vídeo:
| Estructura | En el vídeo |
|---|---|
| Oraciones condicionales if + oración, will/would + verbo — una condición y su resultado | If you guessed cacao beans, you'd be |
| Present perfect have/has + participio pasado — una acción pasada que sigue importando ahora | have already picked · we've seen · We've made |
| Voz pasiva be + participio pasado — importa lo que ocurre, no quién lo hace | is made · be opened · is harvested |
| Oraciones de relativo who / which + oración — información extra sobre una persona o cosa | pod, which will · ones that are · warehouse, which is |
Pronunciación a tener en cuenta
El hablante usa 106 contracciones y formas reducidas, como we're, they're, we've. Dilas en su forma corta, tal como las oyes.
- Los sonidos de “th”: bathtub /ˈbæθtʌb/, earthy /ˈɝθi/
- Los sonidos de “sh” y “zh”: vibration /vaɪˈbɹeɪʃən/, gosh /ɡɑːʃ/, configuration /kənˌfɪɡ.əˈɹeɪ̯.ʃən/, orientation /ˌɔː.ɹi.ənˈteɪ.ʃən/, measurement /ˈmɛʒ.ə.mənt/
- Palabras largas — cuida el acento: individually /ˌɪndɪˈvɪd͡ʒ(u)əli/, generator /ˈdʒɛnəɹeɪtə(ɹ)/, delicately /ˈdɛlɪkətli/, phenomenal /fɪˈnɒmɪnəl/, configuration /kənˌfɪɡ.əˈɹeɪ̯.ʃən/
Sonidos difíciles para hispanohablantes:
- s + consonante al inicio — sin añadir una “e” delante: spiral /ˈspaɪɹəl/, snack /snæk/, slice /slaɪs/, stack /stæk/, scan /skæn/
- /v/ — no es /b/: los dientes tocan el labio inferior: conveyor /kənˈveɪɚ/, cavity /ˈkæv.ɪt.i/, individually /ˌɪndɪˈvɪd͡ʒ(u)əli/, flavor /ˈfleɪvə/, divert /daɪˈvɝt/
- /z/ — sonora, no /s/: laser /ˈleɪzɚ/, downstairs /daʊnˈstɛɹz/, hose /hoʊz/
Cómo practicar con este vídeo
- Escucha el vídeo entero una vez sin hablar y anota las palabras que no conoces.
- Empieza a velocidad 0,75×, haz shadowing frase por frase y vuelve a la velocidad normal cuando te resulte fácil.
- Grábate y compara con el original, prestando atención a palabras como cacao, mold, bean.
¿Qué es la Técnica de Shadowing?
Shadowing es una técnica de aprendizaje de idiomas respaldada por la ciencia, desarrollada originalmente para la formación de intérpretes profesionales y popularizada por el políglota Dr. Alexander Arguelles. El método es simple pero poderoso: escuchas audio en inglés nativo y lo repites en voz alta de inmediato, como una sombra que sigue al hablante con solo 1-2 segundos de retraso. A diferencia de la escucha pasiva o los ejercicios de gramática, el shadowing obliga a tu cerebro y músculos de la boca a procesar y reproducir simultáneamente patrones de habla reales. Las investigaciones muestran que mejora significativamente la precisión de la pronunciación, la entonación, el ritmo, el habla conectada, la comprensión auditiva y la fluidez al hablar, convirtiéndola en una de las metodologías más efectivas para la preparación del IELTS Speaking y la comunicación en inglés en el mundo real.