可以翻譯成

Fragrant milk just like silk.

不過該產(chǎn)品的英文廣告語(yǔ)是My Moment, My Dove。見他們的網(wǎng)站：

（右下角若隱若現(xiàn)的文字） 希望你能滿意！

急 求 翻譯！關(guān)于巧克力的英文介紹！謝謝大家了！

Most people like to eat chocolate, especially girls. Also a variety of reasons like chocolate, and chocolate on behalf of a romantic, caring, love and happiness! In the romantic Valentine's Day, chocolate is not the lack of the main characters. Early origins of chocolate began in Mexico, chocolate is a liquid early, that belong to the court to drink. The initial taste is bitter chocolate and spicy. Around the 16th century, the Spanish make up sweet chocolate, cocoa powder and spices they mix in the juice, to become a sweet drink. Peter was named the Swiss ingenuity which has mixed in some milk, this completed the whole process of the modern chocolate making.

Divided into three basic types of chocolate: dark chocolate, white chocolate, milk chocolate.

Little dark chocolate milk ingredients, sugar content is very low, slightly bitter taste. Is a crowd favorite tasting chocolate flavor.

White chocolate does not contain cocoa powder, cocoa butter and milk only, so is white, due to the higher sugar content, so the taste will be sweet white chocolate.

Milk chocolate brown, taste very good, very popular. Relative to the dark chocolate, milk chocolate taste even more light, more sweet.

Chocolate is also beneficial to heart health is not only delicious, but also can ease our emotions. Scientific and rational consumption of chocolate will give our lives to bring happiness, happiness!

Some people say chocolate is sweet, it was said chocolate is bitter, some said she was happy, some people say she is sharing the spirit of chocolate brings experience has exceeded the value as a food. Chocolate passion would like to be always with you with love, family, and friends to share every moment of happiness

老師們都瘋了..推銷巧克力'要用英文的阿.....好人教教吧!!

找情侶去推銷

洋巧克力代表愛情

chocolate stands for love .so buy some for your girl friend. hope your love will lone standing.

并且你在吃它之前永遠(yuǎn)不知道它是什么味道

you never know the flavoe until you taste it by yourself.it is full of imagination!

德芙巧克力廣告語(yǔ)（英文）

可以翻譯成Fragrant milk just like silk.不過該產(chǎn)品的英文廣告語(yǔ)是My Moment， My Dove。

德芙巧克力經(jīng)典廣告詞精選：

1.DOVE能給人帶來的精神感受已經(jīng)逾越了作為一種食品的價(jià)值。

2. 心隨心動(dòng)，愉悅絲滑，愉悅隨時(shí)隨地享受心隨帶來的`隨時(shí)隨地的愉悅?！?/p>

3. 閉上眼睛，DOVE能給你帶來的美妙感受，它細(xì)膩的質(zhì)感給人的喜悅和甜蜜。

4. 外形整齊，表面光亮、平滑，斷面均勻，無氣泡——好的巧克力選德芙?！?/p>

5. DOVE給人的感覺是入口即化，巧克力溶化后在舌頭上的感覺就像絲綢一樣滑爽，香濃可口。

6. 德芙巧克力——得到你是我一生的幸福。

7. 帶給消費(fèi)者全新的口感體驗(yàn)——德芙巧克力。

8. 沉醉在愛情的戀人們，DOVE巧克力讓愛人執(zhí)手相握?！?/p>

9. 純正、幼滑、易融的口感。

10.雨下這么大，聽說，下雨天，吃巧克力和音樂很配哦。多么幸福啊，他在雨中彈著琴為為唱著歌聲絲滑，比童話還讓我融化，縱享這般絲滑。

拓展資料：

德芙，是世界最大寵物食品和休閑食品制造商美國(guó)跨國(guó)食品公司瑪氏公司在中國(guó)推出的系列產(chǎn)品，1989年進(jìn)入中國(guó)。德芙=DOVE，D=DO，O=YOU，V=LOVE，E=ME；連起來是DO YOU LOVE ME，所以德芙巧克力的含義就是“你愛我嗎”，送一個(gè)人德芙巧克力，是一種示愛的委婉表示。dove的中文是鴿子，指和平的含義。中文德芙諧音“得?！笔堑玫叫腋５囊馑?。

故事開始于上世紀(jì)40年代，一天希臘裔美國(guó)人萊昂看到他的兒子正在大街上，不顧安危地緊追在一輛販賣冰淇淋的卡車后面，出于對(duì)兒子安全的擔(dān)憂，為了不讓兒子再為買一支冰淇淋而在馬路上奔跑，這位芝加哥糖果店老板決定開發(fā)一種優(yōu)質(zhì)巧克力冰淇淋。經(jīng)過幾個(gè)月對(duì)產(chǎn)品配方不斷的調(diào)整和改善，這個(gè)因愛而生的優(yōu)質(zhì)巧克力冰淇淋終于問世，并被萊昂命名為德芙。到上世紀(jì)70年代，每年都有超過一百萬的德芙售出，喜愛它的消費(fèi)者蜂擁而至，絡(luò)繹不絕。

關(guān)于巧克力的英文介紹``

Chocolate is a psychoactive food. It is made from the seeds of the tropical cacao tree, Theobroma cacao. The cacao tree was named by the 17th century Swedish naturalist, Linnaeus. The Greek term theobroma means literally "food of the gods". Chocolate has also been called the food of the devil; but the theological basis of this claim is obscure.

Cacao beans were used by the Aztecs to prepare a hot, frothy beverage with stimulant and restorative properties. Chocolate itself was reserved for warriors, nobility and priests. The Aztecs esteemed its reputed ability to confer wisdom and vitality. Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility. Emperor Montezuma allegedly drank 50 goblets a day. Aztec taxation was levied in cacao beans. 100 cacao beans could buy a slave. 12 cacao beans bought the services of courtesan.

The celebrated Italian libertine Giacomo Casanova (1725-1798) took chocolate before bedding his conquests on account of chocolate's reputation as a subtle aphrodisiac. More recently, a study of 8000 male Harvard graduates showed that chocoholics lived longer than abstainers. Their longevity may be explained by the high polyphenol levels in chocolate. Polyphenols reduce the oxidation of low-density lipoproteins and thereby protect against heart disease. Such theories are still speculative.

Placebo-controlled trials suggest chocolate consumption may subtly enhance cognitive performance. As reported by Dr Bryan Raudenbush (2006), scores for verbal and visual memory are raised by eating chocolate. Impulse-control and reaction-time are also improved. This study needs replicating.

A "symposium" at the 2007 American Association for the Advancement of Science - hyped as a potentially "mind-altering experience" - presented evidence that chocolate consumption can be good for the brain. Experiments with chocolate-fed mice suggest that flavanol-rich cocoa stimulates neurovascular activity, enhancing memory and alertness. This research was partly funded by Mars, Inc.

Coincidentally or otherwise, many of the worlds oldest supercentenarians, e.g. Jeanne Calment (1875-1997) and Sarah Knauss (1880-1999), were passionately fond of chocolate. Jeanne Calment habitually ate two pounds of chocolate per week until her physician induced her to give up sweets at the age of 119 - three years before her death aged 122. Life-extensionists are best advised to eat dark chocolate rather than the kinds of calorie-rich confectionery popular in America.

In the UK, chocolate bars laced with cannabis are popular with many victims of multiple sclerosis. This brand of psychoactive confectionery remains unlicensed.

Chocolate as we know it today dates to the inspired addition of triglyceride cocoa butter by Swiss confectioner Rodolphe Lindt in 1879. The advantage of cocoa butter is that its addition to chocolate sets a bar so that it will readily snap and then melt on the tongue. Cocoa butter begins to soften at around 75 F; it melts at around 97 F.

Today, chocolates of every description are legal, unscheduled and readily available over the counter. Some 50% of women reportedly claim to prefer chocolate to sex, though this response may depend on the attributes of the interviewer.

In 2007, a UK study suggested that eating dark chocolate was more rewarding than passionate kissing. More research is needed to replicate this result.

More than 300 different constituent compounds in chocolate have been identified. Chocolate clearly delivers far more than a brief sugar high. Yet its cocktail of psychochemical effects in the central nervous system are poorly understood. So how does it work?

CHOCOLATE : the Psychoactive Cocktail

Chocolate contains small quantities of anandamide, an endogenous cannabinoid found in the brain. Sceptics claim one would need to consume several pounds of chocolate to gain any very noticeable psychoactive effects; and eat a lot more to get fully stoned. Yet it's worth noting that N-oleolethanolamine and N-linoleoylethanolamine, two structural cousins of anandamide present in chocolate, both inhibit the metabolism of anandamide. It has been speculated that they promote and prolong the feeling of well-being induced by anandamide.

Chocolate contains caffeine. But the caffeine is present only in modest quantities. It is easily obtained from other sources. Indeed a whole ounce of milk chocolate contains no more caffeine than a typical cup of "decaffeinated" coffee.

Chocolate's theobromine content may contribute to - but seems unlikely to determine - its subtle but distinctive psychoactive profile. Surprisingly, perhaps, recent research suggests that pure theobromine may be superior to opiates as a cough medicine due to its action on the vagus nerve.

Chocolate also contains tryptophan. Tryptophan is an essential amino acid. It is the rate-limiting step in the production of the mood-modulating neurotransmitter serotonin. Enhanced serotonin function typically diminishes anxiety. Yet tryptophan can normally be obtained from other sources as well; and only an unusually low-protein, high-carbohydrate meal will significantly increase its rate of intake into the brain.

Like other palatable sweet foods, consumption of chocolate triggers the release of endorphins, the body's endogenous opiates. Enhanced endorphin-release reduces the chocolate-eater's sensitivity to pain. Endorphins probably contribute to the warm inner glow induced in susceptible chocoholics.

Acute monthly cravings for chocolate amongst pre-menstrual women may be partly explained by its rich magnesium content. Magnesium deficiency exacerbates PMT. Before menstruation, too, levels of the hormone progesterone are high. Progesterone promotes fat storage, preventing its use as fuel; elevated pre-menstrual levels of progesterone may cause a periodic craving for fatty foods. One study reported that 91% of chocolate-cravings associated with the menstrual cycle occurred between ovulation and the start of menstruation. Chocolate cravings are admitted by 15% of men and around 40% of women. Cravings are usually most intense in the late afternoon and early evening.

Cacao and chocolate bars contain a group of neuroactive alkaloids known as tetrahydro-beta-carbolines. Tetrahydro-beta-carbolines are also found in beer, wine and liquor; they have been linked to alcoholism. But the possible role of these chemicals in chocolate addiction remains unclear.

One UK study of the human electroencephalographic (EEG) response to chocolate suggests that the odour of chocolate significantly reduces theta activity in the brain. Reduced theta activity is associated with enhanced relaxation. This study needs replication.

Perhaps chocolate's key ingredient is its phenylethylamine (PEA) "love-chemical". Yet the role of the "chocolate amphetamine" is disputed. Most if not all chocolate-derived phenylethylamine is metabolised before it reaches the CNS. Some people may be sensitive to its effects in very small quantities.

Phenylethylamine is itself a naturally occurring trace amine in the brain. Phenylethylamine releases dopamine in the mesolimbic pleasure-centres; it peaks during orgasm. Taken in unnaturally high doses, phenylethylamine can produce stereotyped behaviour more prominently even than amphetamine. Phenylethylamine has distinct binding sites but no specific neurons. It helps mediate feelings of attraction, excitement, giddiness, apprehension and euphoria; but confusingly, phenylethylamine has also been described as an endogenous anxiogen. One of its metabolites is unusually high in subjects with paranoid schizophrenia.

There is even a phenylethylamine theory of depression. Monoamine oxidase type-b has been described as phenylethylaminase; and taking a selective MAO-b inhibitor, such as selegiline (l-deprenyl, Eldepryl) or rasagiline (Azilect) can accentuate chocolate's effects. Some subjects report that bupropion (Wellbutrin, Zyban) reduces their chocolate-cravings; but other chocoholics dispute this.

關(guān)于巧克力英文介紹

巧克力

巧克力是一個(gè)外來詞Chocolate的譯音，它主原料是可可豆(像椰子般的果實(shí)，在樹干上會(huì)開花結(jié)果)，它的起源甚早，始于墨西哥極盛一時(shí)的阿斯帝卡王朝最后一任皇帝孟特儒 (Montezuma)，當(dāng)時(shí)是崇拜巧克力的社會(huì)，喜歡以辣椒、番椒、香草豆和香料添加在飲料中，打起泡沫，并以黃金杯子每天喝50CC，是屬于宮廷成員的飲料，它的學(xué)名Theobroma有「眾神的飲料」之意，被視為貴重的強(qiáng)心、利尿的藥劑，它對(duì)胃液中的蛋白質(zhì)分解酵素具有活化性的作用，可幫助消化。

最早出現(xiàn)的巧克力，起源于墨西哥地區(qū)古代印第安人的一種含可可粉的食物，它的味道苦而辣。1526年，西班牙探險(xiǎn)家科爾特斯帶回西班牙，獻(xiàn)給當(dāng)時(shí)的國(guó)王，使歐洲人視它為迷藥，掀起一股狂潮。后來大約在16世紀(jì)，西班牙人讓巧克力“甜”起來，他們將可可粉及香料拌和在蔗汁中，成了香甜飲料。到了1876年，一位名叫彼得的瑞士人別出心裁，在上述飲料中再摻入一些牛奶，這才完成了現(xiàn)代巧克力創(chuàng)制的全過程。不久之后，有人想到，將液體巧克力加以脫水濃縮成一塊塊便于攜帶和保存的巧克力糖。1828年，由荷蘭的凡苛添(Van Houten)想到將其脂肪除去2/3，做成容易飲用的可可亞。19世紀(jì)末時(shí)，瑞士的D.M比德，發(fā)明在巧克力中加入牛奶，味道更好，就是今日巧克力的雛形了。

這里面還有一個(gè)具有傳奇色彩的故事呢。

1519年，以西班牙著名探險(xiǎn)家科爾特斯為首的探險(xiǎn)隊(duì)進(jìn)入墨西哥腹地。旅途艱辛，隊(duì)伍歷經(jīng)千辛萬苦，到達(dá)了一個(gè)高原。隊(duì)員們個(gè)個(gè)累得腰酸背疼、筋疲力盡，一個(gè)個(gè)橫七豎八地躺在地上，不想動(dòng)彈。科爾特斯很著急，前方的路還很長(zhǎng)呢，隊(duì)員們都累成這樣了，這可怎么辦呢？

正在這時(shí)，從山下走來一隊(duì)印第安人。友善的印第安人見科爾特斯他們一個(gè)個(gè)無精打采，立刻打開行囊，從中取出幾?？煽啥?，將其碾成粉末狀，然后加水煮沸，之后又在沸騰的可可水中放入樹汁和胡椒粉。頓時(shí)一股濃郁的芳香在空中彌漫開來。

印第安人把那黑乎乎的水端給科爾特斯他們?？茽柼厮箛L了一口，“哎呀，又苦又辣，真難喝！”但是，考慮到要尊重印第安人的禮節(jié)，科爾特斯和隊(duì)員們還是勉強(qiáng)喝了兩口。

沒想到，才過了一會(huì)兒功夫，探險(xiǎn)隊(duì)員們好像被施了魔法一樣，體力得到了恢復(fù)！驚訝萬分的科爾特斯連忙向印第安人打聽可可水的配方，印第安人將配方如實(shí)相告，并得意地說：“這可是神仙飲料?。　?

1528年，科爾特斯回到西班牙，向國(guó)王敬獻(xiàn)了這種由可可做成的神仙飲料，只是，考慮到西班牙人的飲食特點(diǎn)，聰明的科爾特斯用蜂蜜代替了樹汁和胡椒粉。

“這飲料真不錯(cuò)！”國(guó)王喝了連聲叫好，并因此封科爾特斯為爵士。

從那以后，可可飲料風(fēng)靡了整個(gè)西班牙。一位名叫拉思科的商人，因?yàn)榻?jīng)營(yíng)可可飲料而發(fā)了大財(cái)。

一天，拉思科在煮飲料時(shí)突發(fā)奇想：調(diào)制這種飲料，每次都要煮，實(shí)在太麻煩了！要是能將它做成固體食品，吃的時(shí)候取一小塊，用水一沖就能吃，或者直接放入嘴里就能吃，那該多好?。?

于是，拉思科開始了反復(fù)的試驗(yàn)。最終，他采用濃縮、烘干等辦法，成功地生產(chǎn)出了固體狀的可可飲料。由于可可飲料是從墨西哥傳來的，在墨西哥土語(yǔ)里，它叫“巧克拉托魯”，因此，拉思科將他的固體狀可可飲料叫做“巧克力特”。

拉思科發(fā)明的巧克力特，是巧克力的第一代。

西班牙人是很會(huì)保密的。他們嚴(yán)格保密可可飲料的配方，對(duì)巧克力特的配方也守口如瓶。直到200年以后的1763年，一位英國(guó)商人才成功地獲得了配方，將巧克力特引進(jìn)到英國(guó)。英國(guó)生產(chǎn)商根據(jù)本國(guó)人的口味，在原料里增加了牛奶和奶酪，于是，“奶油巧克力”誕生了。

奶油巧克力，是巧克力的第二代。

當(dāng)時(shí)，巧克力的味道雖說不錯(cuò)，但和現(xiàn)在的口感無法相比。這是因?yàn)?，可可粉中含有油脂，無法與水、牛奶等融為一體，因此巧克力的口感很不爽滑。直到1829年，荷蘭科學(xué)家豪威發(fā)明了可可豆脫脂技術(shù)，才使巧克力的色香味臻于完美。

經(jīng)過脫脂處理后生產(chǎn)出來的巧克力，爽滑細(xì)膩，口感極佳，是巧克力的第三代，也就是我們現(xiàn)在所享用的。

來，拿起一塊巧克力，細(xì)細(xì)品位它的醇美濃香吧！

巧克力的作用

“心情好煩??！我的巧克力呢？”

很多的朋友常常問我為什么你總是吃巧克力？你真得那么愛吃嗎？是的我很愛吃巧克力，我不知道為什么巧克力對(duì)我來說有一種很特別的作用，它可以緩解我的情緒。每當(dāng)我心情不好的時(shí)候我都會(huì)吃巧克力。把巧克力放在嘴里，閉上眼睛細(xì)細(xì)的品著它的味道。心煩的事情真的可以拋到腦后不去想。其實(shí)巧克力里邊本身就有一種可以緩解情緒的因素。所以巧克力成了我生活必不可少的東西。

其實(shí)巧克力的作用還很多的，巧克力還有止痛的作用，尤其是對(duì)女孩子。很靈的哦！當(dāng)然還是分人啦，什么都不是對(duì)每個(gè)人的。

巧克力還有減肥的作用哦！很驚訝嗎？呵呵，你是不是要問巧克力怎么可能減肥呢？它不是增肥的食物嗎？巧克力吃多了當(dāng)然就變成增肥的食物啦！可是吃少量的巧克力是有助于減肥的。不相信的話可以試試哦！當(dāng)然還是那句話，不一定適用于所有的人。

巧克力的作用還很多，但是現(xiàn)在對(duì)我最見效的就是這3種了，所以拿來和大家一起分享一下啦。其它的作用你們可以自己去發(fā)現(xiàn)哦！

巧克力藥理知識(shí)

巧克力含有超過300種已知的化學(xué)物質(zhì)?？茖W(xué)家們上百年來對(duì)這些物質(zhì)進(jìn)行逐一分析與實(shí)驗(yàn)，并不斷在此過程中發(fā)現(xiàn)和證明了巧克力其各種成分對(duì)人體惟妙惟肖的藥理作用。

巧克力是防止心臟病的天然衛(wèi)士

巧克力含有豐富的多源苯酚復(fù)合物，這種復(fù)合物對(duì)脂肪性物質(zhì)在人體動(dòng)脈中氧化或積聚起相當(dāng)大的阻止作用。

心臟病的主要病癥冠心病通常是由于脂肪類物質(zhì)LDL（低濃度脂蛋白）在人體血脈中氧化并形成障礙物而引起心血管阻塞。

不行的話看看這個(gè)http://xintu.answers.com/topic/chocolate?cat=health

求一份關(guān)于巧克力的英文廣告 差不多一分鐘吧 急急急?。?！

Taste its strong atmosphere of milk，just like silk fly around you

不知對(duì)不對(duì)，不是逐字翻譯的。

把我的直譯的話是這樣的

品嘗它香濃牛奶的味道，就像絲綢在你身邊飛舞

1：德芙巧克力 發(fā)現(xiàn)新德芙更多絲滑感受更多愉悅驚喜

2：德芙巧克力 心隨心動(dòng) 愉悅絲滑 愉悅隨時(shí)隨地 享受心隨帶來的隨時(shí)隨地的愉悅

3：金帝巧克力 至濃至醇 至愛金帝 金帝巧克力

4：吉莉蓮 珍愛自己，從吉莉蓮開始！

5：怡濃巧克力 怡濃情更濃

6：慕紗巧克力 此刻意亂情迷 剎那水乳交融

7：吉百利巧克力 愛上與眾不同的你

8：費(fèi)列羅金莎巧克力 費(fèi)列羅金莎巧克力滿心滿足

9：徐福記 好設(shè)備好材料 產(chǎn)品自然好

10：金帝巧克力 送給最愛的人

11：德芙巧克力 得到你是我一生的幸福

12：明治巧克力 像雪一樣融化

13：申豐巧克力 給你一把申豐巧克力，給大家嘗一嘗，讓我們甜甜蜜蜜，生活變得更快樂

14：金莎巧克力 凡人不可抗拒

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