Informative Speech: Chocolate

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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 what? Candy and chocolate! That delicious chocolate ranging from Recess Peanut Butter Cups to the ever-famous Hershey chocolate bar. II. (Reveal topic) You are never too old to enjoy chocolate. Whether you are trick or treating to just stopping by the store for a little snack, chocolate is there. Through a bunch of long processes, chocolate makes it from the cocoa bean to the store. III. (Establish credibility) Well like most the population, I like chocolate. I only eat chocolate on rare occasions but on those occasions, I crave it. It fascinates me how chocolate is made from a simple seed and so I have spent time researching the topic to discover the mystery. IV. (Preview Speech) Chocolate goes through the harvesting of the cocoa bean, to the processing at the factory, to even more processes to finalize the product. (Signpost: It starts with the harvest of the cocoa bean.) Body I. The harvest begins with the pods being cut from the tree. A. After the pod is cut down, it mu... ... middle of paper ... ...colate is made by going through three main phases; harvest, where the packing and fermenting is done, factory, where the cleaning, roasting, and breaking down occurs, and lastly, the finalizing of the chocolate. III. So as your "Trick or Treating" or just having a simple snack of chocolate, remember how the simple bar got there through a complex serious of processes. Bibliography About Chocolate. 09 Oct. 2005 . Cook, L. Russel. Chocolate Production and Use. New York: Books for Industry, Inc., 1972. Fryer, Peter, and Kerstin Pinschower. "The Material Science of Chocolate." Mrs Bulletin December 2000: 1-5. Lindt & Sprüngli, . All About Chocolate: Making Chocolate. 09 Oct. 2005 . Minifie, Bernard W. Chocolate, Cocoa, and Confectionery. New York: Van Nostrand Reinhold, 1989. Rinzler, Carol A. The Book of Chocolate. New York: St. Martin's Press, 1977.

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