Work cited
1. Kinta, Yasuyoshi, and Richard W. Hartel. “Bloom Formation on Poorly-Tempered Chocolate and Effects of Seed Addition.” Journal of the American Oil Chemists’ Society 87.1 (2010): 19-27. Web. 2015.
2. Waters, Brain. “Manifacture Class Notes”, 2014.
https://prezi.com/xycgcuxqjd5t/the-cocoa-commodity-chain/ 2
Images
1. Nature’s pulichritude. “Unripe Cacao Pods”. naturespulchritude. Web. 31 May 20014.
2. Nic Rappalotagus. “Beans cool off in cooling tray after “first crack”“. April 14 2015. Web. 27 April 2015.
3. np. “white chocolate tempering curve“. Web. 27 April 2015.
4. np. “How chocolate is made“. Web. 27 April 2015.
5. Mind This. “Child slavery is used in the chocolate industry. Don’t turn a blind eye“. October 2, 2013
6. Chocolates with attitude 2012 via Bessermachen DesignStudio. Web. 27 April 2015.
7. WS_CocoaMAP. November 10, 2012. World Cocoa Foundation. Web. 27 April 2015.
8. Brandie. “SNICKERS® Brand NFL Minis“. September 5, 2012 . Web. 27 April 2015.
9. Red M&M’S (twitter).”Hey, I have a big announcement, too: I’m staying with M&M’S forever.” July 11. Web. 27 April 2015.
Group Members and Work Distribution :
Xinyi Shao: Activity writing, Map and Picture resource, Editing, Citation, Topic choosing and Outline
Distribution : 40%
Ruihao Chang : Website design, Editing, picture resource. 30%
Yutong Lu: Activity Writing 30%