(单词翻译:单击)
In 2017, two members of a Russian crime syndicate were charged with the transport and sale of 10,000 pounds of "stolen chocolate confections".
2017年，俄罗斯一个犯罪集团的两名成员被指控运输和销售1万磅“被盗的巧克力糖果”。
The indictment didn't mention whether the thieves took a few bites for themselves, but if they did have a sweet tooth they'd hardly be alone.
起诉书没有提到窃贼是否自己吃了一些，但如果这两名窃贼真的喜欢吃甜食，他们绝对不是一个人。
Napoleon Bonaparte was a fan of chocolate, which was said to be his drink of choice when working late.
拿破仑·波拿巴十分喜欢巧克力，据说可可是他工作到很晚的时候最喜欢喝的饮料。
Thomas Jefferson fell in love with it while serving as minister to France, and proclaimed that it might soon be more popular than tea or coffee.
托马斯·杰斐逊在担任法国公使时爱上了可可，并宣称“它可能很快就会比茶或咖啡更受欢迎”。
And though she probably never said "let them eat cake," Marie Antoinette was known to enjoy hot chocolate, which was served at the Palace of Versailles.
尽管玛丽·安托瓦内特可能从未说过“他们可以吃蛋糕啊”，但她却因喜欢凡尔赛宫供应的可可而闻名。
Mmm.
嗯。
History!
历史！
Hi, I'm Justin Dodd.
嗨，我是贾斯汀·多德。
Welcome to Food History, and thanks to Laura McKinlay for suggesting this topic back on our first episode of the series.
欢迎来到食物的历史，感谢Laura McKinlay在第一期节目中提出了这个主题。
Chocolate's worldwide popularity streak has lasted centuries, but it wasn't always the sweet, easily accessible treat we know today.
巧克力在世界范围内已经流行了几个世纪，但在早期，它并不像我们今天所熟知的巧克力那么甜、那么容易获取。
So what is chocolate, and how did it transform from sacred beverage to sweet snack.
那么巧克力是什么，它是如何从神圣的饮料转变为甜食的呢？
Every chocolate product starts with the cacao tree.
巧克力产品都来自可可树。
The plants were originally native to the Americas, but today they're grown worldwide, primarily in tropical regions.
这种植物最初在美洲种植，但如今，世界各地都种植有可可树，主要是在热带地区。
The fruits of cacao trees are called pods.
可可树的果实被称为可可豆荚。
One pod is roughly the size of a football, and it contains around 40 almond-sized cacao beans - which are actually seeds.
一个豆荚大约有一个足球那么大，里面装着大约40颗杏仁大小的可可豆——它们实际上是种子。
When fermented and roasted, cacao beans develop a rich, complex flavor.
可可豆经过发酵和烘焙后，会产生浓郁而复杂的味道。
They're the key to making chocolate taste...
它们是让巧克力……
Chocolatey.
拥有巧克力味的关键。
The word cacao, by the way, usually refers to the plant and its seeds before they're processed, while chocolate describes products made from processed cacao beans.
顺便说一句，可可这个词通常指的是加工前的植物及其种子，而巧克力指的是用加工后的可可豆制成的产品。
And if you're wondering what the difference between cacao and cocoa is, there really isn't one.
如果你想知道可可（cacao）和可可（cocoa）的区别是什么，其实没有区别。
Both versions of the plant name are technically correct, but in modern usage cacao is increasingly applied to things closer to the plant while cocoa is used for the more processed stages.
这两个名称在学术上都是正确的，但在现代用法中，可可（cacao）越来越多地用于指与可可树本身相关的作物，而可可（cocoa）则用于加工程度更高的阶段。
Cacao is definitely more fun to say, though.
不过，可可（cocoa）念起来肯定更有趣。
Cacao.
可可。
There's some debate over who first decided to turn raw cacao beans into processed chocolate.
关于是谁最先决定将生可可豆加工制成巧克力，存在一些争论。
One long standing theory posits that humans were first drawn to the pulp of the cacao pod, which they used to make an alcoholic beverage.
有一种由来已久的理论认为，人类最开始受到可可豆果肉的吸引，用可可豆来制作酒精饮料。
The oldest evidence we have for consumption of cacao products comes from 5,000 years ago in what is now Ecuador.
我们能找到的食用可可产品最早的记录来自5000年前厄瓜多尔所处的地区。
At some point chocolate migrated north.
某种程度上来说，巧克力在向北迁移。
Evidence of cacao residue has been found in vessels from the Olmec people, in what is now southern Mexico.
位于现在墨西哥南部的奥尔梅克人的船只上发现了可可残留的证据。
It's still unclear if this cacao was the result of beer-like fermented beverages made from cacao pods or some kind of chocolate that would be more recognizable to us today.
这种可可究竟是由可可豆制成的类似啤酒的发酵饮料，还是和如今的巧克力更类似，目前尚不清楚。
According to art and hieroglyphs from Central America and southern Mexico, chocolate was a big part of Maya culture.
中美洲和墨西哥南部的艺术创作和象形文字显示，巧克力是玛雅文化的重要组成部分。
That chocolate didn't look or taste anything like a Hershey's bar, though.
不过，那块巧克力看起来或尝起来都和好时巧克力不一样。
Back then, chocolate was sipped rather than eaten, and to make these chocolate drinks, the Maya harvested beans from cacao pods and fermented them.
当时，人们喝巧克力而不是吃巧克力，为了制作巧克力饮料，玛雅人从可可豆荚中收获豆子并将其发酵。
As I described in our episode on ketchup and mustard, fermentation is basically controlled rot.
正如我在关于番茄酱和芥末的一集中所描述的那样，发酵基本上来说是受控的腐烂。
Microorganisms like yeast and bacteria break down the organic substances in food, changing the taste on a biochemical level without making the food go bad.
酵母菌和细菌等微生物分解食物中的有机物质，在生化水平上改变食物的味道，而不让其变质。
Fermentation also generates heat.
发酵也会产生热量。
When a pile of cacao beans ferments, it can exceed 120 degrees Fahrenheit.
当一堆可可豆发酵时，温度可以超过120华氏度。
This heat is essential in developing chocolate's signature flavor and aroma.
这种热量对于形成巧克力特有的味道和香味是必不可少的。
It unlocks flavor compounds we associate with chocolate and activates enzymes that mellow the cacao beans' natural bitterness.
它释放了能够形成巧克力特有风味的化合物，并激活了酶，让可可豆天然的苦味变得更加柔和。
It's also what kills the germ, or embyro in the middle of a bean that would cause it to sprout, and dissolves any leftover pulp from the cacao pod surrounding the beans.
这种热量也能杀死豆子里会导致豆子发芽的细菌或胚芽，并溶解包裹豆荚的剩余果肉。
Woo man, that was a lot of science all at once.
哇朋友们，一下接受了这么多科学知识。
I think we deserve a little reward.
我想我们应该得到一点奖励。
Yum.
好吃。
