单项选择题

The ancient Aztecs venerated the cacao tree and used its beans as a form of currency. They (1) the tree as a source of strength and wealth and (2) their god Quetzalcoatl its guardian. The Aztecs discovered that by crushing the beans into a paste and adding spices, they could make a (3) and nourishing drink. This drink would have been very bitter, (4) our chocolate drinks today. 16th century European explorers brought the drink back from their (5) , added sweeter flavourings, and soon it was (6) as an expensive luxury.
In the 1800s, solid chocolate became popular, (7) the invention of moulding processes. (8) grinders crushed cocoa beans to a (9) powder that could be heated and poured into moulds, (10) shapes (11) it cooled. Dutchman Coenrad Van Houten perfected the (12) of cocoa butter from cocoa beans in 1825. The beans are crushed to a paste, which is (13) very high pressure, forming chocolate liquor and cocoa butter. The extracted butter is smoothed and (14) to remove any odors. In the 1880s, Rudolphe Lindt of Switzerland started adding (15) cocoa butter during chocolate manufacture, to make it (16) and glossier. Cocoa butter melts at around 97℉, which is human body temperature. That’s why chocolate melts in the mouth.
In 1875, Swiss Daniel Peter perfected the (17) of milk chocolate, which is sweeter and smoother than dark chocolate. Nestle’s recently-invented (18) milk was easy to mix with cocoa paste, unlike liquid milk. Cadbury’s "Dairy Milk", first (19) in 1905, is the UK’s most (20) chocolate bar. Milk chocolate is now the world’s best-selling variety.

16（）

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