Shadowing Practice: ๐ŸŸก How Chocolate Is Made (A2 English Comprehensible Input Stories) - Learn English Speaking with Video

ื‘ื—ืจ ืžืฆื‘ ืชืจื’ื•ืœ

ื›ืœ ืžืฆื‘ ืคื•ืชื— ื—ื“ืจ ืชืจื’ื•ืœ ื‘ืžืกืš ืžืœื.

57 ืžืฉืคื˜ื™ื
ืื ื”ืžืฉืคื˜ื™ื ืงืฆืจื™ื ืื• ืืจื•ื›ื™ื ืžื“ื™, ืœื—ืฅ ืขืœ ืขืจื•ืš ื›ื“ื™ ืœื”ืชืื™ื ืื•ืชื.
1
Hi everyone, I'm Courtney.
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Welcome to video number four in this series called How It's Made.
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In this series, I tell you how common objects are made.
4
Today, I'm going to tell you how chocolate is made.
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The process to make chocolate has many steps.
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Let's look at each step together.
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Remember, if you like this video,
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you can find more videos just like this at englishsponge .com.
9
On EnglishSponge .com, there are many videos to help you learn English.
10
Alright, let's find out how chocolate is made.
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Chocolate is a favorite food for many people.
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Chocolate can be sweet, dark, bitter, and creamy.
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The process to make chocolate is long.
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Chocolate starts with cacao trees.
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Cacao trees are trees that grow near the equator in warm places.
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The trees grow cacao pods.
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Inside each pod are cacao beans.
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These cacao beans are the start of chocolate.
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Workers collect the pods.
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They open the pods and remove the cacao beans.
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The beans are wet and white at first.
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They don't taste like chocolate yet.
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They must go through many steps.
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First, the beans are fermented.
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They sit in boxes for several days.
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The beans change flavor and color during this time.
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This part of the process is very important.
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Without fermentation, the beans will not taste like chocolate.
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Next, the beans dry in the sun.
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Workers spread them on the ground.
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The workers turn the beans every day.
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The beans must be completely dry.
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Dry beans last a long time.
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Then the beans go to a chocolate factory.
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The factory roasts the beans roasting the beans makes them
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smell like chocolate it also makes the chocolate flavor stronger after
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roasting the beans are cracked open inside each bean is a cacao nib the nibs are ground into a thick paste.
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This paste is called chocolate liqueur.
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Chocolate liqueur doesn't contain alcohol.
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It's just the name.
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Next, the factory mixes the chocolate liqueur with sugar.
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For milk chocolate, they also add milk powder.
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Machines mix and heat the chocolate.
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This makes the chocolate smooth.
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This process can take many hours.
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After mixing, the chocolate is tempered.
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Tempering chocolate is the process of heating and cooling the chocolate.
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This step makes a chocolate shiny and firm.
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It also helps the chocolate break cleanly.
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Tempered chocolate tastes better.
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Finally, the chocolate is poured into molds.
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These molds give the chocolate its shape.
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The chocolate cools and becomes solid.
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Workers wrap the chocolate bar in tinfoil or other types of wrappers.
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Then the chocolate is put into boxes
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and shipped all around the world now you can eat chocolate
57
and now you know how chocolate is made thanks for watching i'm courtney have a nice day

ื”ื•ืจื“ ืืคืœื™ืงืฆื™ื”

ื›ืœ ืžื” ืฉืืชื” ืฆืจื™ืš ื›ื“ื™ ืœื“ื‘ืจ ื‘ืฉื˜ืฃ

ื”ื’ื™ื™ืช AIืฆื™ื•ืŸ ืœื›ืœ ืžืฉืคื˜
ืชืจื’ื•ืœ IPAืฉืœื•ื˜ ื‘ื›ืœ ืฆืœื™ืœ
ืื•ืฆืจ ืžื™ืœื™ืื‘ื ื” ืืช ืžืื’ืจ ื”ืžื™ืœื™ื ืฉืœืš
ืžืฉื—ืง ืื•ืฆืจ ืžื™ืœื™ืืœืžื“ ืชื•ืš ื›ื“ื™ ืžืฉื—ืง
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ืื•ืฆืจ ืžื™ืœื™ื ื•ื”ืขืจื•ืช ื”ื’ื™ื™ื” ืœืฉื™ืขื•ืจ ื”ื–ื”

ืฉื™ืขื•ืจ ื”ื“ื™ื‘ื•ืจ ื”ื–ื” ื‘ืจืžื” A2 ืžื‘ื•ืกืก ืขืœ ื”ืกืจื˜ื•ืŸ โ€œ๐ŸŸก How Chocolate Is Madeโ€. ื”ืžื™ืœื™ื ืฉื—ื•ื–ืจื•ืช ื”ื›ื™ ื”ืจื‘ื”: chocolate, bean, cacao, process, pod. ื‘ืกืจื˜ื•ืŸ ื”ื–ื” ื™ืฉ 57 ืžืฉืคื˜ื™ื ื•-452 ืžื™ืœื™ื ืœืชืจื’ื•ืœ Shadowing. ื”ื“ื™ื‘ื•ืจ ื ืžืฉืš 5:13. ื”ื“ื•ื‘ืจ ืžื“ื‘ืจ ืœืื˜, ื›-87 ืžื™ืœื™ื ื‘ื“ืงื”, ื›ืš ืฉื™ืฉ ื–ืžืŸ ืœื—ืงื•ืช ื›ืœ ืฆืœื™ืœ. 80% ืžื”ืžื™ืœื™ื ื ืžืฆืื•ืช ื‘ื™ืŸ 3,000 ื”ืžื™ืœื™ื ื”ื ืคื•ืฆื•ืช ื‘ื™ื•ืชืจ ื‘ืื ื’ืœื™ืช; ื›ื“ืื™ ืœืœืžื•ื“ ืืช ื”ืฉืืจ ืœืคื ื™ ืฉืžืชื—ื™ืœื™ื.

ืื•ืฆืจ ืžื™ืœื™ื ืžืจื›ื–ื™ ื‘ืกืจื˜ื•ืŸ ื”ื–ื”

15 ืžื™ืœื™ื ืžื”ืกืจื˜ื•ืŸ ืฉื›ื“ืื™ ืœืœืžื•ื“, ืขื ื”ื”ื’ื™ื™ื” ื•ื”ืžืฉืžืขื•ืช ืฉืœื”ืŸ:

ืžื™ืœื”ื”ื’ื™ื™ื”ืžืฉืžืขื•ืช
bean ืฉื ืขืฆื/หˆbi(ห)n/ืฉึฐืืขื•ึผืขึดื™ืช
worker ืฉื ืขืฆื/หˆwษ.kษš/ืขื•ึนื‘ึตื“, ืขื•ื‘ื“ืช
temper ืฉื ืขืฆื/หˆtษ›mpษš/ืžึถื–ึถื’
flavor ืฉื ืขืฆื/หˆfleษชvษ™/ื˜ึทืขึทื
pasta ืฉื ืขืฆื/หˆpษ‘.stษ™/ืคึทึผืกึฐื˜ึธื”
mold ืฉื ืขืฆื/moสŠld/ื˜ึทื—ึทื‘, ืขึนื‘ึถืฉื
thick ืฉื ืชื•ืืจ/ฮธษชk/ืขื‘ื”
collect ืคื•ืขืœ/หˆkษ‘lษชkt/ืืกืฃ
powder ืฉื ืขืฆื/หˆpaสŠ.dษš/ืึทื‘ึฐืงึธื”
bitter ืฉื ืชื•ืืจ/หˆbษช.tษš/ืžึทืจ, ืžืจื”
wrap ืคื•ืขืœ/ษนรฆp/ื›ืจืš, ืขื˜ืฃ
pour ืคื•ืขืœ/poษน/ืฉืคืš, ืžื–ื’
cacao ืฉื ืขืฆื/kษ™หˆkaสŠ/ืงึธืงึธืื•ึน
liqueur ืฉื ืขืฆื/lษชหˆkษ/ืœึดื™ืงึถืจ
equator ืฉื ืขืฆื/ษชหˆkweษช.tษš/ืงึทื• ื”ึทืžึทึผืฉึฐืื•ึถื”

ื”ื’ื™ื™ื” ืฉืฉื•ื•ื” ืœืฉื™ื ืœื‘ ืืœื™ื”

ื”ื“ื•ื‘ืจ ืžืฉืชืžืฉ ื‘-5 ืงื™ืฆื•ืจื™ื ื•ืฆื•ืจื•ืช ืžืงื•ืฆืจื•ืช, ื›ืžื• I'm, doesn't, don't. ืืžืจื• ืื•ืชื ื‘ืฆื•ืจื” ื”ืงืฆืจื”, ื›ืคื™ ืฉืืชื ืฉื•ืžืขื™ื ืื•ืชื.

  • ื”ืฆืœื™ืœื™ื ืฉืœ โ€œthโ€: thick /ฮธษชk/, smooth /smuหรฐ/

ืฆืœื™ืœื™ื ืฉื“ื•ื‘ืจื™ ืขื‘ืจื™ืช ืžืชืงืฉื™ื ื‘ื”ื:

  • /w/ โ€” ืฉืคืชื™ื™ื ืžืขื•ื’ืœื•ืช, ืœื /v/: worker /หˆwษ.kษš/, equator /ษชหˆkweษช.tษš/
  • /รฆ/ โ€” ืคืชื•ื— ื™ื•ืชืจ ืžื”-โ€œืึถโ€ ื”ืขื‘ืจื™ืช, ืœื ื›ืžื• โ€œaโ€ ื‘-โ€œcupโ€: crack /kษนรฆk/, wrap /ษนรฆp/, wrapper /หˆษนรฆpษš/
  • /r/ โ€” ื”ืœืฉื•ืŸ ืœื ื ื•ื’ืขืช ื‘ืฉื•ื ืžืงื•ื, ืœื ื”-โ€œืจโ€ ื”ื’ืจื•ื ื™ืช: roast /ษนoสŠst/, crack /kษนรฆk/, wrap /ษนรฆp/, pour /poษน/, creamy /หˆkษนiหmi/

ืื™ืš ืœืชืจื’ืœ ืขื ื”ืกืจื˜ื•ืŸ ื”ื–ื”

  1. ื”ืงืฉื™ื‘ื• ืœื›ืœ ื”ืกืจื˜ื•ืŸ ืคืขื ืื—ืช ื‘ืœื™ ืœื“ื‘ืจ, ื•ืจืฉืžื• ืืช ื”ืžื™ืœื™ื ืฉืืชื ืœื ืžื›ื™ืจื™ื.
  2. ืชืจื’ืœื• Shadowing ืžืฉืคื˜ ืื—ืจ ืžืฉืคื˜ ื‘ืžื”ื™ืจื•ืช ืจื’ื™ืœื”, ื•ื—ื–ืจื• ืขืœ ื›ืœ ืžืฉืคื˜ ืขื“ ืฉื”ืงืฆื‘ ืฉืœื›ื ืชื•ืื ืืช ื”ื“ื•ื‘ืจ.
  3. ื”ืงืœื™ื˜ื• ืืช ืขืฆืžื›ื ื•ื”ืฉื•ื• ืœืžืงื•ืจ, ืชื•ืš ืชืฉื•ืžืช ืœื‘ ืœืžื™ืœื™ื ื›ืžื• bean, worker, temper.

ืžื”ื™ ื˜ื›ื ื™ืงืช ื”ืฉืื“ื•ืื™ื ื’?

ืฉืื“ื•ืื™ื ื’ ื”ื™ื ื˜ื›ื ื™ืงืช ืœืžื™ื“ืช ืฉืคื” ืžื‘ื•ืกืกืช ืžื“ืข ืฉืคื•ืชื—ื” ื‘ืžืงื•ืจ ืœื”ื›ืฉืจืช ืžืชื•ืจื’ืžื ื™ื ืžืงืฆื•ืขื™ื™ื ื•ืคื•ืคื•ืœืจื™ืช ืขืœ ื™ื“ื™ ื”ืคื•ืœื™ื’ืœื•ื˜ ื“"ืจ ืืœื›ืกื ื“ืจ ืืจื’ื•ืืœืก. ื”ืฉื™ื˜ื” ืคืฉื•ื˜ื” ืืš ืขื•ืฆืžืชื™ืช: ืืชื” ืžืงืฉื™ื‘ ืœืื•ื“ื™ื• ื‘ืื ื’ืœื™ืช ื™ืœื™ื“ื™ืช ื•ื—ื•ื–ืจ ืขืœื™ื• ื‘ืงื•ืœ ืจื ืžื™ื“ โ€” ื›ืžื• ืฆืœ ื”ืขื•ืงื‘ ืื—ืจื™ ื”ื“ื•ื‘ืจ ืขื ืขื™ื›ื•ื‘ ืฉืœ 1โ€“2 ืฉื ื™ื•ืช ื‘ืœื‘ื“. ื‘ื ื™ื’ื•ื“ ืœื”ืื–ื ื” ืคืกื™ื‘ื™ืช ืื• ืชืจื’ื™ืœื™ ื“ืงื“ื•ืง, ืฉืื“ื•ืื™ื ื’ ืžื›ืจื™ื— ืืช ื”ืžื•ื— ื•ื”ืฉืจื™ืจื™ื ื‘ืคื” ืœืขื‘ื“ ื•ืœืฉื—ื–ืจ ื“ืคื•ืกื™ ื“ื™ื‘ื•ืจ ืืžื™ืชื™ื™ื ื‘ื• ื–ืžื ื™ืช. ืžื—ืงืจื™ื ืžืจืื™ื ืฉื–ื” ืžืฉืคืจ ืžืฉืžืขื•ืชื™ืช ืืช ื“ื™ื•ืง ื”ื”ื’ื™ื™ื”, ื”ืื™ื ื˜ื•ื ืฆื™ื”, ื”ืงืฆื‘, ื”ื“ื™ื‘ื•ืจ ื”ืžื—ื•ื‘ืจ, ื”ื‘ื ืช ื”ืฉืžื™ืขื” ื•ืฉื˜ืฃ ื”ื“ื™ื‘ื•ืจ โ€” ืžื” ืฉื”ื•ืคืš ืื•ืชื• ืœืื—ืช ื”ืฉื™ื˜ื•ืช ื”ื™ืขื™ืœื•ืช ื‘ื™ื•ืชืจ ืœื”ื›ื ื” ืœIELTS Speaking ื•ืœืชืงืฉื•ืจืช ื‘ืื ื’ืœื™ืช ื‘ืขื•ืœื ื”ืืžื™ืชื™.

ื˜ื›ื ื™ืงืช Shadowing: ืงืจื ืืช ื”ืžื“ืจื™ืš ื”ืžืœื ืฉืœื‘ ืื—ืจ ืฉืœื‘ โ†’