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Sweet, Kat (October 18, 2021). "Here's How a Willy Wonka Origin Story Will Ruin the Original". Poptonic. Archived from the original on July 24, 2022 . Retrieved July 23, 2022. Ebert, Roger (July 14, 2005). " ' Chocolate ' has creepy center". Chicago Sun-Times. Archived from the original on November 8, 2021 . Retrieved November 17, 2021.
Kids chose Charlie film for Bafta". CBBC. November 28, 2021. Archived from the original on January 11, 2017 . Retrieved November 19, 2021.a b Zyber, Joshua (November 20, 2006). " Charlie and the Chocolate Factory (HD DVD)". DVD Talk. Archived from the original on January 13, 2022 . Retrieved January 12, 2022. Hornaday, Ann (July 15, 2005). "Sorry, Charlie". The Washington Post. Archived from the original on October 20, 2021 . Retrieved July 25, 2009. Containers wrapped in banana leaves are used to ferment up to 2000 kg of beans [2]. The beans are covered in a white-cream, mucilaginous (protein/sugar coat) pulp that is solubilized, and the breakdown of the glue between the pulp cells walls and the cocoa honey (“sweatings”) are released through holes in the box containing the beans [1]. a b c Head, Steve (July 8, 2005). "Interview: Tim Burton". IGN. Archived from the original on February 24, 2021 . Retrieved June 12, 2009. Burton, Tim (October 10, 2006). Director's Commentary (Commentary). Event occurs at 1:45:28 . Retrieved September 11, 2022– via Internet Archive.
a b c d e f g "Production Notes". Warner Bros. June 16, 2005 . Retrieved September 5, 2022– via Internet Archive. Due to the presence of citric acid, the pulp is an acidic environment, with pH 3.0 to 3.5. As yeasts use up citric acid, pH increases to around 4.8 to 5.0. The yeast also convert sugars (glucose, sucrose, and fructose) into ethanol, increasing the concentration of ethanol for one or two days. The concentration then decreases gradually as it is oxidatively metabolized to acetic acid by acetic acid bacteria. Temperature rises throughout process due to the release of heat as a by-product of biochemical processes carried about by the microbes, from around 20 to 25ºC to 48 to 50ºC [1]. During the fermentation of the bean pulp, bacteria produce various products such as alcohols, acetic acid, and organic acids, all of which can contribute to bean death. The chemical changes that arise from the bean death add to the initial aroma, coloring, and flavor of the cocoa; all of which are finalized in the drying and roasting stages [15]. Acetic acids, such as A. aceti, A. pasteurianus and Gluconobacter oxydans, play a role in the aroma and odor during cocoa bean fermentation. They can produce various byproducts from metabolizing sugars and organic acids, and these byproducts can contribute to the aroma of cocoa beans during fermentation [1].A bar from Akesson’s Madagascar estate may be reminiscent of raspberries and apricots, while Canadian chocolate-maker Qantu’s wild-fermented Peruvian bars taste like they’ve been soaked in Sauvignon Blanc. Yet in both cases, the bars contain nothing except cacao beans and some sugar. It took a while and we had lots of fun taste testing, before I eventually developed a delicious chocolate recipe we all fell in love with. It so happens that it is vegan, organic and made out of just 3 organic plants: cocoa beans, coconut and vanilla. Charlie and the Chocolate Factory: Designer Chocolate (DVD featurette). Warner Bros. Entertainment Inc. November 8, 2005. Event occurs at 7:30 . Retrieved September 5, 2022– via YouTube. Alt URL
Climate conditions, harvesting seasons, the ripeness of the cocoa pod (including the quality of the bean pulp) all affect the fermentation of the cocoa bean. In addition, the different flavors produced have been linked to the presence of esters in the chemical composition of the cocoa bean. These esters have been linked to the existence of yeasts and acetic acid bacteria such as Acetobacter and Gluconobacter. However, not all the chocolate odors are due to the presence of microbes. Some of the odors were due to the thermal conditions of the fermentation process. Some of these off-flavorings could have been the result of contamination in the drying process [19]. I’ve now built up an enormous collection of PLAY DOUGH RECIPES and ACTIVITIESwhich you can find here. Enjoy! Gleiberman, Owen (July 13, 2005). " Charlie and the Chocolate Factory". Entertainment Weekly. Archived from the original on September 25, 2020 . Retrieved July 25, 2009. It has been studied that the regular consumption of foods high in flavonoids can decrease the risk of cardiovascular disease [17]. Specific to cardiovascular health, a specific sub-group of flavonoids known as flavan-3-ols (falvanols), are found in cocoa products such as chocolate [16]. Various studies have shown improvements in blood pressure, and the functioning of endothelial cells and platelets due to the consumption of cocoa products that contain flavanols [17]. The reason that dark chocolate is better for one’s health versus milk chocolate is that per serving, dark chocolate has almost 2.5 times that amount of flavonoids than milk chocolate; this may partly be due to the milk in milk chocolate inhibiting the absorption of those flavonoids by the intestine. Dark chocolate also has greater concentrations of phenols and catechins than milk chocolate [18]. Filming took place from June to December 2004 at Pinewood Studios in the United Kingdom. Rather than using computer-generated environments, Burton primarily used built sets and practical effects, which he claimed was inspired by the book's emphasis on texture. Wonka's Chocolate Room was constructed on the 007 Stage at Pinewood, complete with a faux chocolate waterfall and river. Squirrels were trained from birth for Veruca Salt's elimination. Actor Deep Roy performed each Oompa-Loompa individually rather than one performance duplicated digitally. Burton shot the film simultaneously alongside the stop-motion animated film Corpse Bride, which he also directed.
Pathogenic disease of Theobroma cacao seeds by Moniliophthora (Crinipellis) perniciosa and Moniliophthora roreri. [21] a b c " Charlie and the Chocolate Factory (2005)". Box Office Mojo. IMDb. Archived from the original on November 12, 2021. Charlie and the Chocolate Factory: Under the Wrapper (DVD featurette). Warner Bros. Entertainment Inc. November 8, 2005. Event occurs at 1:24 . Retrieved September 5, 2022– via YouTube. Alt URL
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