信途科技今天给各位分享巧克力推广方案英文的知识，其中也会对巧克力广告词创意英文进行解释，如果能碰巧解决你现在面临的问题，别忘了关注和分享本站。
德芙巧克力广告语（英文）复制的别回答！
可以翻译成
Fragrant milk just like silk.
不过该产品的英文广告语是My Moment, My Dove。见他们的网站：
（右下角若隐若现的文字） 希望你能满意！
急 求 翻译！关于巧克力的英文介绍！谢谢大家了！
Most people like to eat chocolate, especially girls. Also a variety of reasons like chocolate, and chocolate on behalf of a romantic, caring, love and happiness! In the romantic Valentine's Day, chocolate is not the lack of the main characters. Early origins of chocolate began in Mexico, chocolate is a liquid early, that belong to the court to drink. The initial taste is bitter chocolate and spicy. Around the 16th century, the Spanish make up sweet chocolate, cocoa powder and spices they mix in the juice, to become a sweet drink. Peter was named the Swiss ingenuity which has mixed in some milk, this completed the whole process of the modern chocolate making.
Divided into three basic types of chocolate: dark chocolate, white chocolate, milk chocolate.
Little dark chocolate milk ingredients, sugar content is very low, slightly bitter taste. Is a crowd favorite tasting chocolate flavor.
White chocolate does not contain cocoa powder, cocoa butter and milk only, so is white, due to the higher sugar content, so the taste will be sweet white chocolate.
Milk chocolate brown, taste very good, very popular. Relative to the dark chocolate, milk chocolate taste even more light, more sweet.
Chocolate is also beneficial to heart health is not only delicious, but also can ease our emotions. Scientific and rational consumption of chocolate will give our lives to bring happiness, happiness!
Some people say chocolate is sweet, it was said chocolate is bitter, some said she was happy, some people say she is sharing the spirit of chocolate brings experience has exceeded the value as a food. Chocolate passion would like to be always with you with love, family, and friends to share every moment of happiness
老师们都疯了..推销巧克力'要用英文的阿.....好人教教吧!!
找情侣去推销
洋巧克力代表爱情
chocolate stands for love .so buy some for your girl friend. hope your love will lone standing.
并且你在吃它之前永远不知道它是什么味道
you never know the flavoe until you taste it by yourself.it is full of imagination!
德芙巧克力广告语（英文）
可以翻译成Fragrant milk just like silk.不过该产品的英文广告语是My Moment， My Dove。
德芙巧克力经典广告词精选：
1.DOVE能给人带来的精神感受已经逾越了作为一种食品的价值。
2. 心随心动，愉悦丝滑，愉悦随时随地享受心随带来的`随时随地的愉悦。
3. 闭上眼睛，DOVE能给你带来的美妙感受，它细腻的质感给人的喜悦和甜蜜。
4. 外形整齐，表面光亮、平滑，断面均匀，无气泡——好的巧克力选德芙。
5. DOVE给人的感觉是入口即化，巧克力溶化后在舌头上的感觉就像丝绸一样滑爽，香浓可口。
6. 德芙巧克力——得到你是我一生的幸福。
7. 带给消费者全新的口感体验——德芙巧克力。
8. 沉醉在爱情的恋人们，DOVE巧克力让爱人执手相握。
9. 纯正、幼滑、易融的口感。
10.雨下这么大，听说，下雨天，吃巧克力和音乐很配哦。多么幸福啊，他在雨中弹着琴为为唱着歌声丝滑，比童话还让我融化，纵享这般丝滑。
拓展资料：
德芙，是世界最大宠物食品和休闲食品制造商美国跨国食品公司玛氏公司在中国推出的系列产品，1989年进入中国。德芙=DOVE，D=DO，O=YOU，V=LOVE，E=ME；连起来是DO YOU LOVE ME，所以德芙巧克力的含义就是“你爱我吗”，送一个人德芙巧克力，是一种示爱的委婉表示。dove的中文是鸽子，指和平的含义。中文德芙谐音“得福”是得到幸福的意思。
故事开始于上世纪40年代，一天希腊裔美国人莱昂看到他的儿子正在大街上，不顾安危地紧追在一辆贩卖冰淇淋的卡车后面，出于对儿子安全的担忧，为了不让儿子再为买一支冰淇淋而在马路上奔跑，这位芝加哥糖果店老板决定开发一种优质巧克力冰淇淋。经过几个月对产品配方不断的调整和改善，这个因爱而生的优质巧克力冰淇淋终于问世，并被莱昂命名为德芙。到上世纪70年代，每年都有超过一百万的德芙售出，喜爱它的消费者蜂拥而至，络绎不绝。
关于巧克力的英文介绍``
Chocolate is a psychoactive food. It is made from the seeds of the tropical cacao tree, Theobroma cacao. The cacao tree was named by the 17th century Swedish naturalist, Linnaeus. The Greek term theobroma means literally "food of the gods". Chocolate has also been called the food of the devil; but the theological basis of this claim is obscure.
Cacao beans were used by the Aztecs to prepare a hot, frothy beverage with stimulant and restorative properties. Chocolate itself was reserved for warriors, nobility and priests. The Aztecs esteemed its reputed ability to confer wisdom and vitality. Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility. Emperor Montezuma allegedly drank 50 goblets a day. Aztec taxation was levied in cacao beans. 100 cacao beans could buy a slave. 12 cacao beans bought the services of courtesan.
The celebrated Italian libertine Giacomo Casanova (1725-1798) took chocolate before bedding his conquests on account of chocolate's reputation as a subtle aphrodisiac. More recently, a study of 8000 male Harvard graduates showed that chocoholics lived longer than abstainers. Their longevity may be explained by the high polyphenol levels in chocolate. Polyphenols reduce the oxidation of low-density lipoproteins and thereby protect against heart disease. Such theories are still speculative.
Placebo-controlled trials suggest chocolate consumption may subtly enhance cognitive performance. As reported by Dr Bryan Raudenbush (2006), scores for verbal and visual memory are raised by eating chocolate. Impulse-control and reaction-time are also improved. This study needs replicating.
A "symposium" at the 2007 American Association for the Advancement of Science - hyped as a potentially "mind-altering experience" - presented evidence that chocolate consumption can be good for the brain. Experiments with chocolate-fed mice suggest that flavanol-rich cocoa stimulates neurovascular activity, enhancing memory and alertness. This research was partly funded by Mars, Inc.
Coincidentally or otherwise, many of the worlds oldest supercentenarians, e.g. Jeanne Calment (1875-1997) and Sarah Knauss (1880-1999), were passionately fond of chocolate. Jeanne Calment habitually ate two pounds of chocolate per week until her physician induced her to give up sweets at the age of 119 - three years before her death aged 122. Life-extensionists are best advised to eat dark chocolate rather than the kinds of calorie-rich confectionery popular in America.
In the UK, chocolate bars laced with cannabis are popular with many victims of multiple sclerosis. This brand of psychoactive confectionery remains unlicensed.
Chocolate as we know it today dates to the inspired addition of triglyceride cocoa butter by Swiss confectioner Rodolphe Lindt in 1879. The advantage of cocoa butter is that its addition to chocolate sets a bar so that it will readily snap and then melt on the tongue. Cocoa butter begins to soften at around 75 F; it melts at around 97 F.
Today, chocolates of every description are legal, unscheduled and readily available over the counter. Some 50% of women reportedly claim to prefer chocolate to sex, though this response may depend on the attributes of the interviewer.
In 2007, a UK study suggested that eating dark chocolate was more rewarding than passionate kissing. More research is needed to replicate this result.
More than 300 different constituent compounds in chocolate have been identified. Chocolate clearly delivers far more than a brief sugar high. Yet its cocktail of psychochemical effects in the central nervous system are poorly understood. So how does it work?
CHOCOLATE : the Psychoactive Cocktail
Chocolate contains small quantities of anandamide, an endogenous cannabinoid found in the brain. Sceptics claim one would need to consume several pounds of chocolate to gain any very noticeable psychoactive effects; and eat a lot more to get fully stoned. Yet it's worth noting that N-oleolethanolamine and N-linoleoylethanolamine, two structural cousins of anandamide present in chocolate, both inhibit the metabolism of anandamide. It has been speculated that they promote and prolong the feeling of well-being induced by anandamide.
Chocolate contains caffeine. But the caffeine is present only in modest quantities. It is easily obtained from other sources. Indeed a whole ounce of milk chocolate contains no more caffeine than a typical cup of "decaffeinated" coffee.
Chocolate's theobromine content may contribute to - but seems unlikely to determine - its subtle but distinctive psychoactive profile. Surprisingly, perhaps, recent research suggests that pure theobromine may be superior to opiates as a cough medicine due to its action on the vagus nerve.
Chocolate also contains tryptophan. Tryptophan is an essential amino acid. It is the rate-limiting step in the production of the mood-modulating neurotransmitter serotonin. Enhanced serotonin function typically diminishes anxiety. Yet tryptophan can normally be obtained from other sources as well; and only an unusually low-protein, high-carbohydrate meal will significantly increase its rate of intake into the brain.
Like other palatable sweet foods, consumption of chocolate triggers the release of endorphins, the body's endogenous opiates. Enhanced endorphin-release reduces the chocolate-eater's sensitivity to pain. Endorphins probably contribute to the warm inner glow induced in susceptible chocoholics.
Acute monthly cravings for chocolate amongst pre-menstrual women may be partly explained by its rich magnesium content. Magnesium deficiency exacerbates PMT. Before menstruation, too, levels of the hormone progesterone are high. Progesterone promotes fat storage, preventing its use as fuel; elevated pre-menstrual levels of progesterone may cause a periodic craving for fatty foods. One study reported that 91% of chocolate-cravings associated with the menstrual cycle occurred between ovulation and the start of menstruation. Chocolate cravings are admitted by 15% of men and around 40% of women. Cravings are usually most intense in the late afternoon and early evening.
Cacao and chocolate bars contain a group of neuroactive alkaloids known as tetrahydro-beta-carbolines. Tetrahydro-beta-carbolines are also found in beer, wine and liquor; they have been linked to alcoholism. But the possible role of these chemicals in chocolate addiction remains unclear.
One UK study of the human electroencephalographic (EEG) response to chocolate suggests that the odour of chocolate significantly reduces theta activity in the brain. Reduced theta activity is associated with enhanced relaxation. This study needs replication.
Perhaps chocolate's key ingredient is its phenylethylamine (PEA) "love-chemical". Yet the role of the "chocolate amphetamine" is disputed. Most if not all chocolate-derived phenylethylamine is metabolised before it reaches the CNS. Some people may be sensitive to its effects in very small quantities.
Phenylethylamine is itself a naturally occurring trace amine in the brain. Phenylethylamine releases dopamine in the mesolimbic pleasure-centres; it peaks during orgasm. Taken in unnaturally high doses, phenylethylamine can produce stereotyped behaviour more prominently even than amphetamine. Phenylethylamine has distinct binding sites but no specific neurons. It helps mediate feelings of attraction, excitement, giddiness, apprehension and euphoria; but confusingly, phenylethylamine has also been described as an endogenous anxiogen. One of its metabolites is unusually high in subjects with paranoid schizophrenia.
There is even a phenylethylamine theory of depression. Monoamine oxidase type-b has been described as phenylethylaminase; and taking a selective MAO-b inhibitor, such as selegiline (l-deprenyl, Eldepryl) or rasagiline (Azilect) can accentuate chocolate's effects. Some subjects report that bupropion (Wellbutrin, Zyban) reduces their chocolate-cravings; but other chocoholics dispute this.
关于巧克力英文介绍
巧克力
巧克力是一个外来词Chocolate的译音，它主原料是可可豆(像椰子般的果实，在树干上会开花结果)，它的起源甚早，始于墨西哥极盛一时的阿斯帝卡王朝最后一任皇帝孟特儒 (Montezuma)，当时是崇拜巧克力的社会，喜欢以辣椒、番椒、香草豆和香料添加在饮料中，打起泡沫，并以黄金杯子每天喝50CC，是属于宫廷成员的饮料，它的学名Theobroma有「众神的饮料」之意，被视为贵重的强心、利尿的药剂，它对胃液中的蛋白质分解酵素具有活化性的作用，可帮助消化。
最早出现的巧克力，起源于墨西哥地区古代印第安人的一种含可可粉的食物，它的味道苦而辣。1526年，西班牙探险家科尔特斯带回西班牙，献给当时的国王，使欧洲人视它为迷药，掀起一股狂潮。后来大约在16世纪，西班牙人让巧克力“甜”起来，他们将可可粉及香料拌和在蔗汁中，成了香甜饮料。到了1876年，一位名叫彼得的瑞士人别出心裁，在上述饮料中再掺入一些牛奶，这才完成了现代巧克力创制的全过程。不久之后，有人想到，将液体巧克力加以脱水浓缩成一块块便于携带和保存的巧克力糖。1828年，由荷兰的凡苛添(Van Houten)想到将其脂肪除去2/3，做成容易饮用的可可亚。19世纪末时，瑞士的D.M比德，发明在巧克力中加入牛奶，味道更好，就是今日巧克力的雏形了。
这里面还有一个具有传奇色彩的故事呢。
1519年，以西班牙著名探险家科尔特斯为首的探险队进入墨西哥腹地。旅途艰辛，队伍历经千辛万苦，到达了一个高原。队员们个个累得腰酸背疼、筋疲力尽，一个个横七竖八地躺在地上，不想动弹。科尔特斯很着急，前方的路还很长呢，队员们都累成这样了，这可怎么办呢？
正在这时，从山下走来一队印第安人。友善的印第安人见科尔特斯他们一个个无精打采，立刻打开行囊，从中取出几粒可可豆，将其碾成粉末状，然后加水煮沸，之后又在沸腾的可可水中放入树汁和胡椒粉。顿时一股浓郁的芳香在空中弥漫开来。
印第安人把那黑乎乎的水端给科尔特斯他们。科尔特斯尝了一口，“哎呀，又苦又辣，真难喝！”但是，考虑到要尊重印第安人的礼节，科尔特斯和队员们还是勉强喝了两口。
没想到，才过了一会儿功夫，探险队员们好像被施了魔法一样，体力得到了恢复！惊讶万分的科尔特斯连忙向印第安人打听可可水的配方，印第安人将配方如实相告，并得意地说：“这可是神仙饮料啊！”
1528年，科尔特斯回到西班牙，向国王敬献了这种由可可做成的神仙饮料，只是，考虑到西班牙人的饮食特点，聪明的科尔特斯用蜂蜜代替了树汁和胡椒粉。
“这饮料真不错！”国王喝了连声叫好，并因此封科尔特斯为爵士。
从那以后，可可饮料风靡了整个西班牙。一位名叫拉思科的商人，因为经营可可饮料而发了大财。
一天，拉思科在煮饮料时突发奇想：调制这种饮料，每次都要煮，实在太麻烦了！要是能将它做成固体食品，吃的时候取一小块，用水一冲就能吃，或者直接放入嘴里就能吃，那该多好啊！
于是，拉思科开始了反复的试验。最终，他采用浓缩、烘干等办法，成功地生产出了固体状的可可饮料。由于可可饮料是从墨西哥传来的，在墨西哥土语里，它叫“巧克拉托鲁”，因此，拉思科将他的固体状可可饮料叫做“巧克力特”。
拉思科发明的巧克力特，是巧克力的第一代。
西班牙人是很会保密的。他们严格保密可可饮料的配方，对巧克力特的配方也守口如瓶。直到200年以后的1763年，一位英国商人才成功地获得了配方，将巧克力特引进到英国。英国生产商根据本国人的口味，在原料里增加了牛奶和奶酪，于是，“奶油巧克力”诞生了。
奶油巧克力，是巧克力的第二代。
当时，巧克力的味道虽说不错，但和现在的口感无法相比。这是因为，可可粉中含有油脂，无法与水、牛奶等融为一体，因此巧克力的口感很不爽滑。直到1829年，荷兰科学家豪威发明了可可豆脱脂技术，才使巧克力的色香味臻于完美。
经过脱脂处理后生产出来的巧克力，爽滑细腻，口感极佳，是巧克力的第三代，也就是我们现在所享用的。
来，拿起一块巧克力，细细品位它的醇美浓香吧！
巧克力的作用
“心情好烦啊！我的巧克力呢？”
很多的朋友常常问我为什么你总是吃巧克力？你真得那么爱吃吗？是的我很爱吃巧克力，我不知道为什么巧克力对我来说有一种很特别的作用，它可以缓解我的情绪。每当我心情不好的时候我都会吃巧克力。把巧克力放在嘴里，闭上眼睛细细的品着它的味道。心烦的事情真的可以抛到脑后不去想。其实巧克力里边本身就有一种可以缓解情绪的因素。所以巧克力成了我生活必不可少的东西。
其实巧克力的作用还很多的，巧克力还有止痛的作用，尤其是对女孩子。很灵的哦！当然还是分人啦，什么都不是对每个人的。
巧克力还有减肥的作用哦！很惊讶吗？呵呵，你是不是要问巧克力怎么可能减肥呢？它不是增肥的食物吗？巧克力吃多了当然就变成增肥的食物啦！可是吃少量的巧克力是有助于减肥的。不相信的话可以试试哦！当然还是那句话，不一定适用于所有的人。
巧克力的作用还很多，但是现在对我最见效的就是这3种了，所以拿来和大家一起分享一下啦。其它的作用你们可以自己去发现哦！
巧克力药理知识
巧克力含有超过300种已知的化学物质。科学家们上百年来对这些物质进行逐一分析与实验，并不断在此过程中发现和证明了巧克力其各种成分对人体惟妙惟肖的药理作用。
巧克力是防止心脏病的天然卫士
巧克力含有丰富的多源苯酚复合物，这种复合物对脂肪性物质在人体动脉中氧化或积聚起相当大的阻止作用。
心脏病的主要病症冠心病通常是由于脂肪类物质LDL（低浓度脂蛋白）在人体血脉中氧化并形成障碍物而引起心血管阻塞。
不行的话看看这个http://xintu.answers.com/topic/chocolate?cat=health
求一份关于巧克力的英文广告 差不多一分钟吧 急急急！！！
Taste its strong atmosphere of milk，just like silk fly around you
不知对不对，不是逐字翻译的。
把我的直译的话是这样的
品尝它香浓牛奶的味道，就像丝绸在你身边飞舞
1：德芙巧克力 发现新德芙更多丝滑感受更多愉悦惊喜
2：德芙巧克力 心随心动 愉悦丝滑 愉悦随时随地 享受心随带来的随时随地的愉悦
3：金帝巧克力 至浓至醇 至爱金帝 金帝巧克力
4：吉莉莲 珍爱自己，从吉莉莲开始！
5：怡浓巧克力 怡浓情更浓
6：慕纱巧克力 此刻意乱情迷 刹那水乳交融
7：吉百利巧克力 爱上与众不同的你
8：费列罗金莎巧克力 费列罗金莎巧克力满心满足
9：徐福记 好设备好材料 产品自然好
10：金帝巧克力 送给最爱的人
11：德芙巧克力 得到你是我一生的幸福
12：明治巧克力 像雪一样融化
13：申丰巧克力 给你一把申丰巧克力，给大家尝一尝，让我们甜甜蜜蜜，生活变得更快乐
14：金莎巧克力 凡人不可抗拒
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