Переведите пожалуйста с английского на русский - вопрос №123181

Дорогие эксперты, доброго времени суток! Переведите пожалуйста текст с английского на русский. Заранее огромное спасибо.

Roasting: an essential step that requires

the greatest care and precision

Roasting is a very delicate process. It’s one of

the most important steps in developing chocolate

flavour as it builds on the flavour precursors

formed during fermentation and, to some extent,

during drying. It’s food chemistry at its finest: the

aroma ofroastedcocoa is the result of a combination

of different components. Some result from

fermentation but are not influenced by roasting;

some result from fermentation and are increased

by roasting; and some new components are developed

exclusively during roasting.

Barry Callebaut is one of the few chocolate

makers in the world who still roast the beans

themselves. Its chocolate craftsmen also pride

themselves on roasting the entire beans in their

shells, instead of roasting just the cocoa nibs.

They have a good reason for doing so: by roasting

the beans in their shells instead of roasting the

cocoa nibs, even the most delicate flavours and

aromas are better preserved inside the beans.

Roasting the entire beans in their shells also allows

for more variety in the degree of roast and

development of flavour. For example, if you roast

cocoa at a low temperature, the fruitiness of the

cocoa bean will be preserved – you’ll notice a

red fruit quality in the chocolate flavour. If you

treat the beans to a darker roast – using higher

temperatures – nuttier flavours will develop and

the beans will become less acidic

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