Tuesday 30 June 2015
Friday 26 June 2015
Wednesday 24 June 2015
This Was St. Elizabeth Ann Seton
Saint Elizabeth Ann Seton was born on August the 8th 1774 in New York city.
Her parents were Dr. Richard Bayley and Catherine Charlton. When Elizabeth Ann was only three, her mother had died. After her mother’s death, her father remarried to Charlotte Amelia Barclay.
Before she was married her name was Elizabeth Ann Bayley ( her name before she married) had worked for charitable institutions in New York. She then changed her religion to Catholicism after she had traveled to Italy in 1803, accompanied by her husband. Saint Elizabeth ran a lot of educational resources for girls and boys. She was also the founder of Sisters of Charity.
Sisters of Charity dedicate their lives just to help the poor and Mother Mary. The Sisters of Charity try to encourage people to live a spiritual life. These women work very hard each day of their lives to help those in need.
Elizabeth Ann’s husband was William Magee Seton. He was a wealthy businessman. He was named after his father, William Seton. Elizabeth had six children, one daughter and five sons.She died on January 4, 1821 and was canonized in 1975. Saint Elizabeth was kind and caring, especially the poor. She respected everyone no matter who they were. She is a true role model for children around the world.
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Monday 22 June 2015
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Friday 19 June 2015
This is how you make chocolate
Ingredients:
1. The first thing you need to make chocolate is cocoa beans. These beans can be found in West Africa. They look like little footballs. Cocoa trees are found in places that are near the equator.
2. The beans are extracted and dried in the sun. Then they are shipped to different parts of the world to become chocolate.
3. When they have arrived at their final destination, the beans are blended, cleaned and then dried again. After they have dried, the shells of the cocoa bean separated from the nibs, that are inside the beans. Nibs are the main ingredient of chocolate.
4. The nibs are then grounded in a liquid cocoa mass. The liquid mass is processed to create cocoa butter and cocoa powder.
5. Dark chocolate is made by mixing all of these ingredients and more. However, White chocolate is produced without both cocoa mass and cocoa powder. It only contains cocoa butter.
6. Then milk, sugar and lecithin is added to the liquid mass and is blended together with cocoa powder and cocoa paste. Then, the mixture is put into a series of rolls. The mixture is conched to make the chocolate become glossy in a fine crystallized size.
7. Once this has finished, the chocolate goes through the last system. This particular system is called ‘conching’. Then the last ingredients are added to the mixture that goes into a big tank. There the chocolate will develop flavor.
8. Once all of this is over, the chocolate is heated through a process called ‘tempering’. Tempering heats and cools down the chocolate.
9. Finally, the chocolate is ready. The chocolate is formed into blocks and different figures. It can use different ingredients to make different types of chocolate.
By Maranita
- Cocoa Beans
- Milk
- Sugar
- Nibs
- Lecithin
1. The first thing you need to make chocolate is cocoa beans. These beans can be found in West Africa. They look like little footballs. Cocoa trees are found in places that are near the equator.
2. The beans are extracted and dried in the sun. Then they are shipped to different parts of the world to become chocolate.
3. When they have arrived at their final destination, the beans are blended, cleaned and then dried again. After they have dried, the shells of the cocoa bean separated from the nibs, that are inside the beans. Nibs are the main ingredient of chocolate.
4. The nibs are then grounded in a liquid cocoa mass. The liquid mass is processed to create cocoa butter and cocoa powder.
5. Dark chocolate is made by mixing all of these ingredients and more. However, White chocolate is produced without both cocoa mass and cocoa powder. It only contains cocoa butter.
6. Then milk, sugar and lecithin is added to the liquid mass and is blended together with cocoa powder and cocoa paste. Then, the mixture is put into a series of rolls. The mixture is conched to make the chocolate become glossy in a fine crystallized size.7. Once this has finished, the chocolate goes through the last system. This particular system is called ‘conching’. Then the last ingredients are added to the mixture that goes into a big tank. There the chocolate will develop flavor.
8. Once all of this is over, the chocolate is heated through a process called ‘tempering’. Tempering heats and cools down the chocolate.
9. Finally, the chocolate is ready. The chocolate is formed into blocks and different figures. It can use different ingredients to make different types of chocolate.
By Maranita
Thursday 11 June 2015
Saturday 6 June 2015
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