Speech #2 Outline
By
A. Delbin Sanchez
COMM 120
Public Speaking 120 – Spring 2012
Instructor: Alessandrina Canzona Sweeney
Delbin Sanchez
Title: Food of the Gods
Speaker: Delbin Sanchez
Thesis Statement: There are many misconceptions of chocolate but its multiple uses brand it
one of the most beneficial delicacies of all time.
Introduction:
Attention-getter: Hello, My Name is Delbin Sanchez. Since the beginning of time man has
pondered on the existence of a god. Many different perspectives on the subject matter have been
established and yet there is no solid answer. To no avail, seekers of the truth have turned over
every possible stone for an answer that would change the course of life forever. However, one
thing is for certain, cacao or chocolate is and shall forever be known as the food of the gods.
Establishment of Ethos: Since the age of 4, chocolate has been a part of my morning breakfast.
I used to deem chocolate useful solely in the area of consumption. That all changed once I took a
tour of San Francisco’s Ghirardelli Chocolate factory which introduced me to the history of
chocolate.
Thematic Statement: Everyday, we are faced with sights such as chocolate chip cookies,
chocolate cake, cupcakes, bars, chocolate covered strawberries etc... It is not surprising that an
average American consumes 10 to 12 pound of chocolate each year. Although, we know
chocolate best for its titillating, tantalizing, and invigorating taste we have dismissed many of its
other exploits.
Preview:
First, we will explore the history of chocolate.
Then, we shall explore the use of chocolate in food and drinks.
And Finally, we shall review the health benefits perpetuated by chocolate consumption.
(Transition) Hopefully this talk of chocolate has activated your taste-buds as we move on to its
origins.
Body
I. Main Idea 1: Now we all know that some supreme being with extremely great taste
bestowed humanity with the cacao bean but where exactly did it originate?
A. Sub Point and/or supporting material: Cacao originated in the New World and
diffused into Europe in the 1500’s.
1. Sub-subpoint: Cacao’s Latin name Theobroma, meaning food of the gods,
proves chocolate’s worth in all cultural settings.
2. Sub-subpoint: It is believed that the Olmec of southeast Mexico were probably
the first people to use chocolate.
3. Sub-subpoint: They coined the word “kakawa,” which eventually changed into
the word cacao.
4. Sub-subpoint: As to how the Olmec used chocolate, that is as mystery.
B. Sub Point and/or supporting material: Hence, the true history of chocolate’s uses
begins with the Mayans.
1. Sub-subpoint: In addition to preparing chocolate for drinking, the Mayans used
chocolate in religious ceremonies such as marriages,
2. Sub-subpoint: The chocolate drink was prepared similar to how it is today except
that “spices, such as chili, vanilla, annatto, allspice, honey, and flowers,” were
added in the mix.” (http://www.facts-about-chocolate.com)
3. Sub-subpoint: It is not until after Columbus arrival to the New World that
chocolate drink was sweetened when it made its way to sugar rich Spain.
4. Sub-subpoint: Additionally, cacao beans were valuable in trading and bartering
because they could buy you anything from a rabbit to a prostitute.
5. Sub-subpoint: The Aztecs believed that the cacao bean was bestowed on
humanity by the God Quetzalcoatl who was later cast out of the heavens for
giving it to man.
(Internal Summary) Clearly, chocolate has proven to stand the test of time and through such
analysis we become aware of it transformative properties.
(Transition) Now that you all know the origins of chocolate let us dwell into the food and drink
properties of chocolate we are so familiar and unfamiliar with.
II. Main Idea 2: Originally chocolate was made into a drink but effervescent chocoholics have
experimented with chocolate in food as well.
A. Sub Point and/or supporting material: Foods that we commonly associate with
chocolate include cake, cupcakes, m & m’s, fondue, chocolate chip cookies etc...
1. Sub-subpoint: It is incredible how engrained chocolate is in many cultures around
the world even though hundreds of years have passed.
2. Sub-subpoint: Ingenious food creations with chocolate include Mexico’s mole
sauce used in Mexican cuisine.
3. Sub-subpoint: It is made using chocolate, nuts, sesame seeds, pumpkin seeds,
cilantro, plantains, garlic and onion.
B. Sub Point and/or supporting material: In addition to food, chocolate lovers around
the world have created unique chocolate drinks separate from the commonly known hot
chocolate and chocolate milk drink.
1. Innovative chocolate drinks include Organic Chocolate Cream Liqueur, Chocolate
Martinis, Chocolate Mint Milkshake, and Chocolate Egg Cream to name a few.
(Internal Summary) Chocolate has come a long way since the Mayans and has evolved into a
must needed ingredient in foods and drinks around the world.
(Transition) From what you have heard until this point you might agree that there are many
foods and drinks associated with chocolate. Unfortunately, there are also misconceptions on the
health implications of chocolate.
III. Main Idea 3: Let me rid you all of trivial misconceptions by exploring the health benefits
of eating chocolate.
A. Sub Point and/or supporting material: When speaking about the health benefits of
chocolate they are mainly attributed to the cocoa not chocolate.
1. Sub-subpoint: Cocoa is made when the cacao seed is cleaned, shelled, roasted
and ground.
2. Sub-subpoint: The cocoa produced by processing the seed is pressed to extract
cocoa butter which is then ground up into powder.
3. Sub-subpoint: The substance that we know as chocolate is then made using the
cocoa powder.
B. Subpoint and/or supporting material: According to a study published in the
American Journal of Clinical Nutrition (January 2011), “for the first time, cocoa
flavanols have been shown to exert a positive effect on select gut bacteria in
humans.” (www.proquest.com)
1. Sub-subpoint: This means that the flavanol chemical in cocoa promotes the
growth in beneficial microorganisms in the intestine which in turn improves the
digestive system.
2. Sub-subpoint: Other than aiding the digestive system, Patricia Barriga of The
Department of Nutrition in UC Davis states that chocolate was used and can still
be used to “1) to treat emaciated patients to gain weight; 2) to stimulate nervous
systems of apathetic, exhausted or feeble patients; and 3) to improve digestion
and elimination where cacao/chocolate countered the effects of stagnant or
weak
stomachs,
stimulated
kidney
and
improved
bowel
function.”
(http://jn.nutrition.org)
3. Sub-subpoint: Additional medical complaints treated with chocolate/cacao
have included anemia, poor appetite, mental fatigue, poor breast milk
production, consumption/tuberculosis, fever, gout, kidney stones, reduced
longevity and poor sexual appetite/low virility.
4. Sub-subpoint: Now that that has been said let me add that...I stand here in front
of you defending chocolate by providing you with the health benefits. However,
please be aware that eating chocolate excessively can have adverse effects just
like anything else.
(Internal Summary) Many individuals consider eating chocolate a guilty pleasure but it does
not have to be that way as long as consumption is regulated.
(Transition) Now that you are all aware of the specific health benefits of consuming chocolate
let me expound on the different kind of chocolates.
IV. Main Idea 4: Just as no snowflake is alike, there are different kinds of chocolates. I will
discuss dark and white chocolate in hopes that you will search for others.
A. Subpoint and/or supporting material: If anyone of you still considers eating
chocolate a guilty pleasure I am sure you will change your mind after I impart to you
knowledge of dark chocolate one of the richest types of chocolates.
1. According to Dr. Dirk Taubert of the University of cologne, Germany, dark
“chocolate lowers high blood pressure, and increase anti-oxidants” in our body
which
decreases
the
chance
of
heart-disease
and
other
ailments.
(http://www.webmd.com)
B. Subpoint and/or supporting material: Another type of chocolate is white
chocolate.
1. This chocolate is extremely tasty, more expensive to make than dark chocolate
but it has no health benefits because it does not contain any cacao solids.
2. The only thing that can be considered a benefit to some consumers is that it does
not contain caffeine.
(Internal Summary) Remember my dear chocoholics, chocolate comes in a variety of styles
each with their own appeal. It is up to you to pair yourself with one or better yet over a hundred
different chocolate styles.
(Transition) This brings me to the end of my didactic speech whose aim is to get you realize the
divine qualities of chocolate.
Conclusion:
I.
Summarize (overall theme): Many individuals indulge themselves with chocolate,
not knowing of its heavenly benefits which is why it was my job to bestow you all
with such knowledge.
II.
Review (each main point): First, we reviewed the history of chocolate. Then,
explored chocolates influence in food and drink. Finally, we rid ourselves of
misconceptions by exploring the health benefits of chocolate.
III.
Tie to the Introduction: Since a very young age I have always treated myself to
chocolate without knowing how it is that I came to have the privilege of indulging in
such a delicacy. Had it not been for my tour of the Ghirardelli chocolate factory I
would have never cared to explore chocolate’s history.
IV.
Creative Concluding thought (end with impact): Remember, just because it tastes
good does not mean it is bad for you, unless of course, you abuse the substance. And
remember ladies chocolate like men are better rich.
Work-Cited Page:
DeNoon, Daniel. “Dark chocolate is healthy chocolate.” WEBMD. n.pag. Web. 23 March 2012.
<http://www.webmd.com/diet/news/20030827/dark-chocolate-is-healthy-chocolate>
Berry, Donna. “Let Them Eat ~ or Drink ~ Chocolate.” Dairy Foods. n. pag. Web. 23 March
2012. <http://search.proquest.com>
“Chocolate History: Who invented chocolate?” Facts about chocolate. n. pag. Web. 23 March
2012. <http://www.facts-about-chocolate.com>
Barriga, Patricia. “Food of the Gods: Cure for Humanity? A Cultural History of the Medicinal
and Ritual Use of Chocolate.” Journal of Nutrition. n. pag. Web. 23 March 2012.
< http://jn.nutrition.org/content/130/8/2057S>