In a recent episode of PBS’ The Science Channel’s Cosmos, astronomer Bill Nye explained the meaning of chocolate in a new episode of The Simpsons, and it’s not that you just buy a box of chocolates and eat them up.
Rather, you put them in a jar and then you pour it on a piece of toast.
When you bite into that piece of bread, the chocolate’s not just absorbed into the crust, but it’s also absorbed into your mouth.
And that’s why you see the word “chocolate” in many of the Simpsons characters’ names, even though most of the time, we eat the stuff ourselves.
“There’s no way that I could possibly pronounce it,” says Nye.
But that doesn’t mean it can’t have some flavor, he says.
“It’s a sort of sugar-like substance.”
Nye first coined the word chocolate in the late 1970s, when he was working on the development of the new TV technology called “virtual reality” and was working with a team of physicists at the Massachusetts Institute of Technology (MIT).
“I thought, ‘Well, why not just make a name for this?'” he says, referring to a time when television and video games were just beginning to enter the marketplace.
And so Nye invented the term “chocolaty,” which is short for “cocoa powder.”
A few years later, he was asked to come up with a new word for something.
“I said, ‘What about chocolate?'” he recalls.
“And the answer was, ‘I don’t know.
So, I went to the dictionary, looked up what cocoa powder was, and there it was: ‘Chocolate.'”
But then he started to wonder what the chocolate was.
It turns out that, in the world of chemistry, the term chocolate is actually a very, very old word.
Cocoa, or cocoa beans, are the fruit of the cocoa plant, a single-celled plant that grows in Central Africa and South America.
Cocos have a long history as a foodstuff, dating back to ancient times.
The Romans, for example, used cocoa to make chocolate.
Cocao beans were also used to make the famous porcelain dolls known as porcelains.
And cocoa is a byproduct of sugar cane production.
Coconuts are actually derived from the cocoa beans.
The first cocoa production in the Americas occurred in the 16th century.
Cocoons have been used as an ingredient in traditional medicines, from the ancient Egyptians to modern-day medicine.
Cocoon tea is a tea brewed from cocoa beans that has been traditionally brewed with the leaves of the cacao tree.
Cocons are also a component of cocoa cake, a dessert that is traditionally served in Easter.
In the 1970s and 1980s, the scientific community realized that chocolate was something that could be made in the lab and sold to the public.
The term “cereal” was born, Nye says.
Cocontractic chocolate, he explains, “started out as a marketing term.”
He wanted to make a product that people could be interested in eating, but also be able to eat at home.
So, he decided to create a product with a certain “sexy” taste and a certain flavor.
“If you make it into something that you can put in your mouth and not feel bad about, that’s going to be good for you,” he says of chocolate.
And in 1980, Nya K. and her husband, the late George K. Kall, started the chocolate business in the Bay Area.
The Kall family had worked in the chocolate industry for decades, and Nye was impressed with how much the company could grow from the small number of employees that they had.
“We were really lucky to have such a large staff that we could afford to keep a lot of the things we had, and not have to have a lot,” Nye remembers.
But the Kalls had a bigger challenge.
Nye explains that the business had to evolve to take into account the new technology, such as the “virtual” reality that was coming into use at the time.
Nya says that the new video technology also made the process of making chocolate much easier.
“Now, we just use a computer to make it,” she says.
But they were also faced with a challenge: How do you produce enough chocolate for the growing number of customers?
Nye is confident that he can solve the chocolate problem.
“Our chocolate is so easy to make, it’s a matter of a few minutes,” he explains.
“A lot of people don’t have time to sit down and study chemistry, and I think that’s a shame.
If you go to your favorite coffee shop, they have a whole menu of coffee beans.
If people want a coffee with a chocolate flavor, that coffee has to be very special. So we make