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Saying What You Mean - A Children's Book About Communication Skills

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Saying What You Mean - A Children's Book About Communication Skills

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I don't want to wait! A book about patience - Our Emotions & Behaviour books.   Come read with me.

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I don't want to wait! A book about patience - Our Emotions & Behaviour books.   Come read with me.

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All About Nouns | English Grammar For Kids | Periwinkle

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All About Nouns | English Grammar For Kids | Periwinkle

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More and Fewer Kindergarten Math Video for Kids

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More and Fewer Kindergarten Math Video for Kids

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Singular noun to plural noun by adding ‘s’

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Singular noun to plural noun by adding ‘s’

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Singular & Plural Nouns by Adding ES | English Grammar For Kids with Elvis | Grade 1

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Singular noun to plural noun by adding ‘Ed’

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Singular noun to plural noun by adding ‘Ed’

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Singular & Plural Nouns by Adding ES | English Grammar For Kids with Elvis | Grade 1

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Jolly Phonics Songs A-Z|| Jingles for young learners

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Jolly Phonics Songs A-Z|| Jingles for young learners

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Nessy Reading Strategy | Magic E | Learn to Read

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Nessy Reading Strategy | Magic E | Learn to Read

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Alternative Spellings of Vowels/ How To Teach Alternative Spellings Of Vowels To Kids

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How to teach children to read and write ‘Alternative vowel spelling’

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How to teach children to read and write ‘Alternative vowel spelling’

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Alternative Spellings of Vowels/ How To Teach Alternative Spellings Of Vowels To Kids

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फलों के नाम ( faloo ke naam)

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Kindly refer the link given for reference
https://youtu.be/SOVUJVqVm_Y

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Kindly refer the link for reference https://youtu.be/eJbxWWqzMyA

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ஊ ஓசைமொழி எழுத்துக்கள் 28/07/22 read and write 1 time

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ஊ ஓசைமொழி எழுத்துக்கள் 28/07/22 read and write 1 time

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ஊ வார்த்தைகள் 01/08/22 read and write 1 time

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ஊ வார்த்தைகள் 01/08/22 read and write 1 time

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ஊ வரிசை எழுத்துகள் 1/08/22 read and write 1 time

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ஊ வரிசை எழுத்துகள் 1/08/22 read and write 1 time

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Number names for numbers 10,20,30,40,50,60,70,80,90 and 100.

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Traffic Signs and Rules For Kids | Road Safety For Children | Roving Genius

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Traffic Signs and Rules For Kids | Road Safety For Children | Roving Genius

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Read and write 1 time எ - வார்த்தைகள் 25/08/22 

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Read and write 1 time எ - வார்த்தைகள் 25/08/22 

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Submission date : 05/09/2s

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Read and send video

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Descriptive Writing: Describing an Object

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Descriptive Writing: Describing an Object

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அ -ஔ வரிசை எழுத்துக்கள்

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அ -ஔ வரிசை எழுத்துக்கள்

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ஆ வார்த்தைகள் : 10/10/22

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Learners to learn and practice क  to ण letter with its vocabulary.

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Learners to learn and practice vyanjan letters  (क to ण ) with vocabulary daily.
Use the reference video given below

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क  च series letters Simple words (14/10/22)

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क  च series letters Simple words (14/10/22)

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Learners to learn and practice simple words.

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The Five Senses | The Dr. Binocs Show | Educational Videos For Kids

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The Five Senses | The Dr. Binocs Show | Educational Videos For Kids

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03/11/22

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Learners to learn and memorise the poem

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Karo Vyayam | Yoga | करो व्यायाम | Hindi Poems | Hindi Rhymes - Full Marks Pvt Ltd

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Position Words - Preposition | English Grammar & Composition Grade 1 | Periwinkle

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Position Words - Preposition | English Grammar & Composition Grade 1 | Periwinkle

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05/12/22 read and write 1 time , submission date : 08/12/22

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இளையார் ஆத்திச்சூடி - 05/12/22 reference

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Trinity College London Press - Trinity Rock & Pop 2018 Vocals Initial

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Trinity College London Press - Trinity Rock & Pop 2018 Vocals Initial

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Trinity College London Press - Trinity Rock & Pop 2018 Vocals Initial

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Trinity College London Press - Trinity Rock & Pop 2018 Vocals Initial

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Trinity College London Press - Trinity Rock & Pop 2018 Vocals Initial

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Trinity College London Press - Trinity Rock & Pop 2018 Vocals Initial

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Trinity College London Press - Trinity Rock & Pop 2018 Vocals Initial

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Trinity College London Press - Trinity Rock & Pop 2018 Vocals Initial

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Reading practice

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One of the simple illustrations we've seen explaining how to make bean to bar chocolate is by Anna Bazyl from Cacao Magazine (see below).

From harvesting to wrapping, chocolate-making is a complex and refined process that can be manipulated throughout certain stages for the purpose of achieving a particular flavour or texture. The evolved and meticulous process from bean to bar is reflected in the unique and delicious taste that comes from an exceptional plant. In this 9 step process, they will walk you through how chocolate is made.
Bean to Bar process diagram
1. Harvesting

The cacao tree grows in tropical climates throughout the world, and has the unusual trait of having both flowers and fruit on the tree at the same time. The fruit of the tree is known as the cacao pod, which grows on the trunk and branches. Each pod ripens at a different time, so expertise is needed in choosing the right time to pick the pod. Picking is usually done with a machete, and great care is needed to ensure that the flower cushion on the tree is not damaged so that more pods can grow in the future.

2. Fermenting

After the pods are opened and the beans are exposed to oxygen, the fermentation begins. The beans and pulp may be contained in banana leaves or wooden boxes, which contain holes for excess liquid to escape. The beans are mixed or turned to enable this process and the temperature naturally raises to 40-50°C. This stage is a major factor in developing the cacao flavour and can take up to eight days, depending on the bean type.

3. Drying

Following the fermentation stage, the beans contain a high level of moisture, which needs to be reduced in order to avoid overdeveloping, which can adversely affect the flavour. In most origins, cocoa beans can be sun-dried. In wetter climates, however, this is not possible so alternative methods are used. For example, in Papua New Guinea, beans are dried using open fires, giving them a distinctly smoky flavour. Once dried, the beans are then sorted and bagged, before being shipped to makers around the world.

To find out more about fermenting and drying process from Gaura plantation, watch the video below.

4. Roasting

The next step is for chocolate-makers to roast their dried cacao beans. The roasting time and temperature will vary by bean type and quality, as well as the objectives of the chocolate-maker. In addition to being an important factor for flavour development, the roasting process also further reduces the moisture content and kills off any lurking bacteria.

5. Cracking & Winnowing

Following the roasting process, the outer shell becomes thin and fragile. The beans are then cracked manually or with a machine, after which the shells can be winnowed from the bean kernels, also known as cocoa nibs. The cocoa nibs are used in the production of chocolate, whereas the antioxidant-packed shells can be used for other purposes, such as making cacao tea or even garden fertiliser.

6. Grinding & Conching

These two processes are commonly combined into one with the use of a melangeur. First, the nibs are ground into a thick paste known as cocoa mass. This paste consists of both cocoa solids and cocoa butter, the natural fat of the cocoa bean. During the conching stage, some chocolate-makers add extra ingredients such as sugar or milk. This step may take anything from two hours to two days, and the particulars of the process are crucial as they will affect the final texture and flavour.

7. Tempering

This is the process of raising and lowering the temperature of the chocolate so that it is formed into the right consistency through the treatment of the crystals. Without tempering, the chocolate would be dull and crumbly, missing the tempting shine and recognisable snap of a finished chocolate bar. This is traditionally done by hand but the process can also be sped up with a tempering machine.

8. Moulding

Once tempered, the melted chocolate is poured into the chosen mould and tapped against a hard surface to remove air bubbles. Craft chocolate-makers often do this by hand, while for larger manufacturers the process is mechanised for efficiency.

9. Wrapping

After the chocolate has cooled and solidified it is inspected for quality control. The final bar is then carefully wrapped in foil or paper packaging to keep it fresh, and labelled with a best before date and ingredients list. After the long journey from bean-to-bar, the chocolate is finally ready to be enjoyed!

Watch the video below to embark on a journey to discover how Ghaura chocolate is made.

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One of the simple illustrations we've seen explaining how to make bean to bar chocolate is by Anna Bazyl from Cacao Magazine (see below). From harvesting to wrapping, chocolate-making is a complex and refined process that can be manipulated throughout certain stages for the purpose of achieving a particular flavour or texture.

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09/03/23 read and write 1 time