Moro (chocolate bar)

Moro is the brand name of two different versions of chocolate bar made by Cadbury, one sold in Ireland, one in New Zealand, and Middle East.

Ireland

The Irish Moro consists of nougat, biscuit and caramel filling and chocolate covering. The wrapper is blue, with the "Moro" logo in white. It is manufactured and sold in Ireland.

In May 2006, Moro Peanut was launched, with the words "Formerly Starbar" displayed prominently on the label; the wrapper on this variant is red. In the summer of 2007 a Coconut Moro bar was released as a limited edition in Ireland and colloquially known as the Bounty Moro. The wrapper is white with the Moro logo in yellow with a blue outline. In 2014 a Moro GAA special edition was launched in a deal with two sponsors of the GAA.

Australasia and Middle East

The New Zealand (now Australian) bar has a black wrapper with "Moro" written in yellow (see side photo). The slogan is "Get more go" due to its high energy content. This bar has a whipped nougat and caramel centre and is covered in chocolate. There are three different types of Moro sold in New Zealand, the aforementioned 'standard Moro', the Moro Double Nut containing peanuts and hazelnuts, and the recently released Moro Gold, which is similar to the Irish Moro and the Boost Bar sold by Cadbury in Australia. It is available in New Zealand, and a very limited number of stores in Australia, although Moro is one of the miniature chocolate bars found in Cadbury Favourites. It is equivalent to the Australian or European Mars Bar, as well as being very close to the Australian Cadbury Whip, however within New Zealand it has eclipsed the Mars Bar, becoming something quintessentially Kiwi as well as Cadbury's best selling bar within New Zealand. It's stated on the fun facts page of the Cadbury New Zealand website that a Moro bar is consumed once every two seconds.

Chocolate bar

A chocolate bar is a chocolate confection in bar form, which distinguishes it from bulk chocolate produced for commercial use or individually portioned chocolates such as pastilles,bon-bons, and truffles. In most of the English-speaking world, chocolate bar also refers to a typically snack-sized bar coated with or substantially consisting of chocolate but containing other ingredients.

A chocolate bar made exclusively from chocolate contains some or all of the following components: cocoa solids, cocoa butter, sugar, and milk. The relative presence or absence of these define the subclasses of chocolate bar made of dark chocolate, milk chocolate, and white chocolate. In addition to these main ingredients a chocolate bar may contain flavorings such as vanilla and emulsifiers such as soy lecithin to alter its consistency.

"Chocolate bars" containing other ingredients feature a wide variety of layerings or mixtures that include nuts, fruit, caramel, nougat, and fondant. A popular example is a Snickers bar, which consists of a nougat mixed with caramel and peanuts.

Bar association

A bar association is a professional body of lawyers. Some bar associations are responsible for the regulation of the legal profession in their jurisdiction; others are professional organizations dedicated to serving their members; in many cases, they are both. In many Commonwealth jurisdictions, the bar association comprises lawyers who are qualified as barristers or advocates in particular, versus solicitors (see bar council). Membership in bar associations may be mandatory or optional for practicing attorneys, depending on jurisdiction.

Etymology

The use of the term bar to mean "the whole body of lawyers, the legal profession" comes ultimately from English custom. In the early 16th century, a railing divided the hall in the Inns of Court, with students occupying the body of the hall and readers or benchers on the other side. Students who officially became lawyers crossed the symbolic physical barrier and were "admitted to the bar". Later, this was popularly assumed to mean the wooden railing marking off the area around the judge's seat in a courtroom, where prisoners stood for arraignment and where a barrister stood to plead. In modern courtrooms, a railing may still be in place to enclose the space which is occupied by legal counsel as well as the criminal defendants and civil litigants who have business pending before the court.

Bar, Corrèze

Bar is a French commune in the Corrèze department in the Limousin region of central France.

The inhabitants of the commune are known as Barois or Baroises.

Geography

Bar is located some 40 km north-east of Brive-la-Gaillarde and 8 km north of Tulle. Access to the commune is by the D53 road which branches from the D1120 west of the commune and passes through the narrow neck of the commune before continuing north as the D32 to Orliac-de-Bar. The D53 also continues south from the village through the heart of the commune to Gimel-les-Cascades. The D23 comes from Tulle in the south and passes through the commune and the village continuing north-east to join the D26 near Corrèze. The D173 comes from Le Lonzac in the north down the western arm of the commune and passes south to join the D53 in the commune. Apart from the village there are the hamlets of Cousin Haut and Cousin Bas in the western arm of the commune. The commune is mixed forest and farmland with forests predominant.

The Corrèze river flows from the north-east of the commune forming part of the north-eastern border then continuing west then south through the commune to form part of the southern border before continuing south-west to eventually join the Vézère west of Brive-la-Gaillarde. The Vimbelle river forms the eastern border of the western arm of the commune flowing south to also form the south-western border of the commune before it joins the Corrèze on the southern border of the commune. The Menaude river flows from the north through the commune to join the Vimbelle on the western border. The Ruisseau du Passadour forms the western border of the eastern arm of the commune as it flows south to join the Menaude.

Motilon people

The Motilone, or Bari are names of a Native American ethnic group, part of the Chibcha family, remnants of the Tairona Culture concentrated in northeastern Colombia and western Venezuela in the Catatumbo River basin, in the Colombian Department of Northern Santander in the Sierra Nevada de Santa Marta. They have been the subject of the French ethnologist Robert Jaulin's attention, who redefined the concept of ethnocide by observing their particular fate.

Name

Although the Bari and Yukpa peoples are commonly referred to as "Motilones," this is not how they refer to themselves. "Motilones" means "shaved heads" in Spanish, and is how Spanish-speaking Colombians refer to them.

History

In the 16th century, Alonso de Ojeda of Spain sailed to South Caribbean coasts and discovered the Maracaibo Basin. The Spaniards believed that the area's frequent lightning strikes turned stone into gold, and so they began settling the region extensively. The Motilones fought the Spaniards back from their territory, defeating five royal expeditions sent to pacify the Indians. It was the Spaniards who first named the Barí "Motilones," or "people of the short hair."

Moro

Moro may refer to:

Events

Groups

Languages

People

Chocolate

Chocolate ⁱ/ˈtʃɒkᵊlət/ is a typically sweet, usually brown, food preparation of Theobroma cacao seeds, roasted and ground, often flavored, as with vanilla. It is made in the form of a liquid, paste, or in a block, or used as a flavoring ingredient in other foods. Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya (Mexico and Guatemala), with evidence of chocolate beverages dating back to 1900 BC. In fact, the majority of Mesoamerican people made chocolate beverages, including the Maya and Aztecs, who made it into a beverage known as xocolātl [ʃoˈkolaːt͡ɬ], a Nahuatl word meaning "bitter water". The seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor.

After fermentation, the beans are dried, cleaned, and roasted. The shell is removed to produce cacao nibs, which are then ground to cocoa mass, pure chocolate in rough form. Because the cocoa mass is usually liquefied before being molded with or without other ingredients, it is called chocolate liquor. The liquor also may be processed into two components: cocoa solids and cocoa butter. Unsweetened baking chocolate (bitter chocolate) contains primarily cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or other fat, and sugar. Milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, but no cocoa solids.