Give me the names of some chocolates and champagne.

1, Baixas company, one of the companies that produce high-quality chocolate in Spain. Products: dark chocolate in the shape of chestnuts, with rich fruit flavor, filled with light creamy raspberry chocolate, and maple leaf chocolate filled with light green creamy heart. Surprisingly, it turned out to be fresh mint, very smooth and delicious, cool and refreshing. This product is very good. Thankfully, it also has an excellent taste of roasted almond and dark chocolate. An oval pure Ghanaian chocolate, which tastes very smooth and delicate, like cream; A chocolate in the shape of a black log, with milk stripes on it, tastes very sweet and is a kind of whipped soft candy with a peculiar flavor.

2. Rococo store is headquartered in America, and you can see it on King's Road in London, England. Products: traditional British hand-dipped chocolate, with geranium, raspberry or coffee cream, pistachio, almond fudge and soaked almonds (or pears). Traverse chocolate with fresh cream in Rococo shops has various flavors, from orange chocolate coated with dark chocolate to Irish coffee chocolate and Italian bitter almond wine chocolate.

3.Slitti's workshop originated in Italy. Product: A beautifully decorated box with a golden millet cover made of recycled paper. Every chocolate in it is cup-shaped and looming. The taste is very interesting, subtle in general, but sweet, especially the milk chocolate snowman, a kind of Kana chocolate with hazelnuts on it. Travler's chocolate is soaked.

4.Wittamer's origin is Belgium. Products: These are refined palette chocolates with their names printed on them with cocoa butter. This is a very high-quality Canar chocolate, rich in vanilla, butter and cream, with a good flavor. There are also seasonal products, including chocolates made for Valentine's Day, Secretary's Day, Mother's Day, Father's Day, Christmas and New Year. In fact, any one.

5. Ortrude Munch Castaying Company Country of origin: American product: A kind of chocolate, made of dried bartlett from the orchard on the west coast of California, hand-cut into small pieces like tissue paper, and semi-immersed in a fruity black Coventry song. Its Coventry music is also very harmonious with the multi-grain texture of fruit, and it is an original and outstanding combination.

6.Sprungli's country of origin: Swiss products: Traverse chocolate of the day, Traverse chocolate of champagne, coconut and Traverse white chocolate, those products described in tasting comments and a series of alcoholic chocolates.

Champagne is synonymous with happiness, laughter and happiness. Because it is a kind of wine to celebrate festivals, it has the color of luxury, temptation and romance, and it is also the king of wine. There is no wine in history, which can be compared with the mystery of American champagne. Give people a generous atmosphere of drinking and singing. Champagne tastes mellow, suitable for drinking at any time, and is very good with any food; For large banquets, champagne is more suitable than other mixed wines. At weddings and christening ceremonies, it is also suitable for toasting. It is also a first-class bartending ingredient, and the price is not expensive.

I. History

When Julius Caesar conquered Gaul, there was champagne in Rome. The early champagne is still bubbling, and there are still sparkling champagne now. However, people all over the world are familiar with sparkling champagne, which bubbles because the wine is fermented for the second time in a sealed bottle.

/kloc-Before the 7th century, sparkling wine didn't have the name "champagne". Some people say that in the French Benedictine parish, there was a clever monk named DOM PERIGNON, who was in charge of the church's property and wine cellar at that time. He added bubbles to wine, which made a great contribution to champagne. He did better than anyone before in improving the quality of wine, because he was responsible for the brewing and tasting of wine from 1668 to 17 15.

Dan Perrin was also the first person to make champagne corks with corks. Although it has been used in other wine producing areas for a long time, he is the first person to introduce cork into champagne producing areas to replace the cork made of hemp chips at that time, so that the bubbles in wine can be retained for a longer time. To commemorate his contribution, the grape farmers also cast a statue for him and held the 300th anniversary ceremony in 1939.

Real champagne is only produced in Reims and epernay in the northeast of Paris. Most wines produced in other countries are based on French manufacturing methods, and some are made by simplified methods. Most champagne tastes good. If quality is not important, you can mix some mixed drinks with champagne, such as black velvet or punch.

Exquisite French champagne is made of black and white grapes, and the grape juice should be squeezed out quickly to avoid the peel affecting the color of the juice. And rose champagne and white grape champagne. Rose color comes from the dyeing of black grape skin in wine, or adding some red grapes to table wine.

Most champagne is a mixture, so the year is not marked. Only when grapes are particularly rich, producers and sellers will consider indicating them on the label. However, each winery only pays attention to the skills of mixing wine, so as to maintain a standard quality forever and win the long-term trust of customers. Even if it is not a bumper year, the quality of champagne will not be affected.

Second, the preservation and processing

Champagne doesn't need special care, just lay it flat in a cool place. Before drinking, the cold degree should be between 44 and 48 degrees Fahrenheit, or stored in the refrigerator for 45 minutes. But don't put it in the refrigerator. If it freezes, it will never return to its original state. If time is urgent, it only takes fifteen minutes to put it in the freezer. The glass should be cooled first, and you must not add ice unless you think the wine is strong. Iced champagne has two advantages: first, the taste is improved, and second, it is easy to control bubble overflow when poured into a cup. Warm champagne will gush out when you open a bottle, polluting the venue and wasting wine.

Champagne is best to drink once after opening a bottle. If you want to keep it, use a special cork and put it in a cold place. Open champagne, if the bubbles have disappeared, it can still be drunk or used for cooking the next day.