full transcript
From the Ted Talk by Germán Santillán: A taste of Mexico's ancient chocolate-making tradition
Unscramble the Blue Letters
We call it otaxnaciaa Chocolate, and it’s unlike a mass-marketed bar of chocolate. That’s because we rescued two native cocoa bean species. We started by goniwrg 20 trees on a rooftop, and we’ve expanded our tree growth to five tnows, civlnttuiag 5,000 cocoa trees and counting, with the help of professionals like engineer Iván García, who was a gardener in the United States and has decided to come back to his community to be part of this taste movement. We also talked with traditional cooks of the region to learn about the regional reeicps. There were many different ways that their ancestors used to prepare hot chocolate, starting from how the cocoa beans were roasted using clay comales to the many methods for stone gdniinrg the paste. And now with this atcearnsl kldgwneoe, we make a hot caothocle that uses secpis like cianonmn, flavors like almonds and less sugar than most polpee are used to tasting, and that is a faithful representation for this millenary tradition. This recipe creates a rich, smooth, velvety flavor that warms not only your heart, but your soul.
Open Cloze
We call it __________ Chocolate, and it’s unlike a mass-marketed bar of chocolate. That’s because we rescued two native cocoa bean species. We started by _______ 20 trees on a rooftop, and we’ve expanded our tree growth to five _____, ___________ 5,000 cocoa trees and counting, with the help of professionals like engineer Iván García, who was a gardener in the United States and has decided to come back to his community to be part of this taste movement. We also talked with traditional cooks of the region to learn about the regional _______. There were many different ways that their ancestors used to prepare hot chocolate, starting from how the cocoa beans were roasted using clay comales to the many methods for stone ________ the paste. And now with this _________ _________, we make a hot _________ that uses ______ like ________, flavors like almonds and less sugar than most ______ are used to tasting, and that is a faithful representation for this millenary tradition. This recipe creates a rich, smooth, velvety flavor that warms not only your heart, but your soul.
Solution
- cinnamon
- chocolate
- towns
- grinding
- people
- ancestral
- knowledge
- recipes
- spices
- cultivating
- oaxacanita
- growing
Original Text
We call it Oaxacanita Chocolate, and it’s unlike a mass-marketed bar of chocolate. That’s because we rescued two native cocoa bean species. We started by growing 20 trees on a rooftop, and we’ve expanded our tree growth to five towns, cultivating 5,000 cocoa trees and counting, with the help of professionals like engineer Iván García, who was a gardener in the United States and has decided to come back to his community to be part of this taste movement. We also talked with traditional cooks of the region to learn about the regional recipes. There were many different ways that their ancestors used to prepare hot chocolate, starting from how the cocoa beans were roasted using clay comales to the many methods for stone grinding the paste. And now with this ancestral knowledge, we make a hot chocolate that uses spices like cinnamon, flavors like almonds and less sugar than most people are used to tasting, and that is a faithful representation for this millenary tradition. This recipe creates a rich, smooth, velvety flavor that warms not only your heart, but your soul.
Frequently Occurring Word Combinations
ngrams of length 2
collocation |
frequency |
cocoa beans |
4 |
mixtec region |
2 |
culinary traditions |
2 |
indigenous communities |
2 |
hot chocolate |
2 |
rich history |
2 |
bean species |
2 |
Important Words
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