Chocolate Perfection with Michel Roux Jr

Chocolate is not any old piece of confectionery.

For a lot of us, it holds a very special place in our lives.

You could say we're addicted to the stuff.

It's no surprise the Aztecs called it "the food of gods".

This is fun.

'In its long and rich history, it's been a currency, a medicine,

'an aphrodisiac and a sinful indulgence.

'I'm going to see how chocolate is made

'by some of the best chocolatiers in the world,

'what their secrets are

'and how they've married state-of-the-art technology

'with craft traditions centuries old.

'But this isn't just about revelling in this luxurious foodstuff.

'I'm on a serious quest to create my own unique chocolate

'to use in my cooking.'

Ooh!

'You won't be surprised that in my search for the best,

-'I won't be touring the UK.'

-You cannot touch the product!

No dipping your finger in. There's no touching the product.

'And you can forget about Switzerland and Belgium.

'For me, if you want chocolate to die for...'

Ohhh!

'..you have to head to France.'

We've all got a childhood memory of chocolate,

a favourite bar or a particularly delicious Easter egg.

My memories are firmly associated with my mother, Monique,

who makes heavenly chocolates.

She started her working life in a Parisian chocolate shop.

-It's with my mother, my sister.

-Mm. Wow.

-It's a nice photograph.

-It's a beautiful photograph.

-Mm. I'm about 15 there.

And that's the time that I went to the shop, doing the chocolate boxes.

Eating chocolates. I can see there's...

Actually, you're more rounded there than you are now, Mum!

-It's my cheeks!

-You must have been on the chocolate diet then.

-Yes, exactly.

-Yeah.

And look, that, I'm only a year old, but I'm already chubby,

so I must have had some chocolate in my...biberon, in my bottle.

SHE LAUGHS

We've always loved chocolate in the family.

I remember you making me not so much chocolate brownies

-but chocolate cake for birthdays.

-Yes, yes, always.

And I used to put some - like everybody used to do -

little Smarties all round!

-Smarties?

-I know, I know!

-You know, I've made some for you.

-Mm!

-Right. Am I allowed?

-Absolutely!

Oh, wow.

Oh, wow.

I don't remember making these before, because, you know, well,

I've put some alcohol also inside!

As you're a big boy now, you can have a little bit of...!

-I was going to say, they are grown-up truffles.

-Yes, yes.

I'm here in Lyon, the gastronomic capital of France,

where I trained as a young chef many years ago.

But I'm here to visit a chocolate dynasty,

because it's as good a place as any to start.

'The Bernachon chocolate-making dynasty

'stretches back three generations, to the 1950s.

'Founder Maurice Bernachon used to say

'chocolate is not a simple treat or sweet

'but an authentic gourmet food.

'His grandson Philippe now guards his legacy.'

Yay!

Wow!

'The chocolate-making machines at Bernachon

'date back to the founding of the shop in the 1950s.

'They believe in traditional methods here.

'This one plays an essential part

'in the creation of Bernachon's signature cake, Le President.

'It was created in the 1970s

'in honour of French President Valery Giscard d'Estaing.

'This is not a job for an apprentice.

'It takes years of practice to make this look so effortless.'

Whoa.

Bonjour!

Mmmm!

Wow.

-Ah, oui.

-Voila.

'Sugar is added to the cocoa beans, which have been ground and roasted

'and then poured into this machine,

'which slowly heats the mixture and grinds it into a gritty paste.

'The next machine smoothes the paste out even more, refining the mix.

'But it's still not chocolate as we know it.'

Et ca, c'est ce qu'il va donner.

Le fondant du chocolat, c'est grace a cette machine.

'If I'm going to create my own chocolate blend,

'I'm going to have to take on board what I've learnt at Bernachon.

'Good chocolate is like wine.

'Its taste is determined by where the cocoa beans come from,

'how they're grown, roasted and combined.

'There are so many factors

'that contribute to making this complex foodstuff.'

Wow!

'Philippe's grandfather was right. Chocolate is NOT for beginners.

'The history of chocolate goes back thousands of years,

'to the ancient civilisations of Central America,

'to the Olmecs, Mayans and Aztecs.

'For these people, chocolate took the form

'of an exclusive and sacred drink.

'At the chocolate museum in Paris,

'I'm going to make and taste chocolate Aztec-style

'in the company of its director, Fabrice Stijnen.'

Right, Fabrice, this is the Aztec recipe,

so all these ingredients are here for the drink,

-because it was a drink then.

-It was a drink.

Actually, the history of cocoa and chocolate has

more than 3,000 years of consumption as a beverage exclusively.

So, we have the cocoa beans, of course, we have corn,

-we have sapota kernels...

-Sa...

-Sapota kernels.

-So it's a fruit, or a...?

-Actually, it's like an avocado.

-Ah!

-But we use the kernel of it.

-Hm!

-OK?

Here, we have some chilli, of course, pepper...

'The ingredients of this Aztec recipe come down to us

'from the Spanish monks and priests,

'who minutely chronicled life in the New World.'

..cocoa or achiote, and maybe - we are not sure about that -

they used a little bit of honey.

'These ancient societies would use a grinding stone called a metate

'to crush the cocoa beans into a paste.'

-You see, it starts to...

-Oh, yeah, yeah.

-..to...

-to be ready here.

-Can I have a go?

-Sure you can.

MICHEL CHUCKLES

This is fun!

Right...

Right, here we go.

-So, I mean, it's a kind of a mortar and pestle.

-A large one.

-Yeah!

-FABRICE LAUGHS

-Hey, look!

I've nearly made chocolate. It's nearly there.

It definitely smells of chocolate.

-Hopefully.

-It's recognisable as chocolate so far.

'For the majority of Mayans and Aztecs,

'chocolate was a drink only to be taken on special occasions,

'to celebrate a birth, a marriage or mourn a death.

'The nobility would drink it more frequently,

'as they could afford the costly ingredients.

'It was said that the Aztec emperor Montezuma sometimes drank

'50 cups of chocolate each day,

'though that seems a bit over the top.'

So, the qualities of this drink

-would be for invigorating and for health purposes.

-Yeah.

Actually, this beverage was used for different purposes.

The first, the main one, we know, it was to bring a boost for the body,

and the other purpose of using this beverage

was for making offerings to the gods.

To get the favours of the gods, they had to make offerings to them.

-Mm.

-So what did they offer to them?

They offered what's the most valuable, like cocoa beans

-and also blood.

-Blood?

-So they added some blood, too, in the beverage.

-I'm not drinking this.

-No, but...

We need to add some blood into it.

So they used some tools to, well, slit their ear lobes,

their tongue or the lips to spill some blood onto it.

But today, we have a substitute that they also used.

It was called the achiote. You used it before?

'Achiote was a natural food colouring

'produced by the fruit of a small tree.

'You can tell how important

'the cocoa bean was to these American civilisations

'by the fact that it was used as money.

'A 16-century Spanish chronicler

'noted that a prostitute could be bought for ten cocoa beans,

'while a slave was worth 100.'

-There you have the molinillo.

-Molonio.

-Molinillo.

-Molonio.

-Moli.

-Moli.

-Moli-ni-llo.

-Molinillo.

-It's a Spanish word, OK?

-Yeah.

-OK.

-And it's used for...

-Straight in.

-Yeah.

Then you twist it in your hands.

Oh! Look at that! Mm!

I'm not sure what to expect from this, but here goes.

Well, it's a bit bitty.

Blood...

It's a bit bitty, and it's very hot, as in spicy. My God!

They liked it this way, actually.

Oh!

-You're going to be good for a full day. Maybe a week.

-Yeah.

I can imagine after a drink of this, you'd face the world.

No enemy would be strong enough.

'If Montezuma drank 50 cups of this a day,

'he must have had cast-iron bowels.'

I think it smells a lot better than it tastes. A lot better.

Mmm. Mmm.

It wasn't long before the conquerors of the Aztecs,

the Spanish conquistadors, took an interest in this rare foodstuff,

and soon chocolate made the journey to Spain.

Almost as soon as Europeans had discovered chocolate,

they were speculating about whether it was good or bad for them.

Many, like Parisian doctor Joseph Bachot,

sang its praises. He wrote:

This is one of my favourite chocolate shops,

in the heart of Lyon.

And whenever I come to Lyon, I always come here and stock up.

It is just unbelievable. I mean, it's almost playful. I mean, look.

Lipstick. Edible chocolate lipstick.

But, made with real chocolate.

Proper chocolate.

Even CDs in the shape of chocolate.

You can't play them, but you can eat them.

Wonderful mixtures of oranges, figs, pralines,

but what I absolutely adore with this shop

is the name that they give to their chocolates.

For example...

"Barres Anti-Stress".

You eat this, and all your stresses, all your worries go away.

Here we have "Le Conquistador".

This big monster here, and this is a particular chocolate

that between myself and my daughter, we used to fight over this.

Fight over this! It's such a delicious, delicious chocolate.

It's more than a chocolate. It's a dessert.

But then, there's also...

Buchette Aphrodisiaque.

Yes! I think I will take one of these home with me.

When chocolate made the journey from the New World to the Old,

it underwent a major transformation.

So, the conquistadors arrived in Mexico, they tasted this

wonderful food/drink, kind of, and took it back with them.

-That's right, that's correct.

-They tweaked it?

They made it a little bit more...

Yet, they made some changes, of course.

The one who brought back the recipe to the Spaniard king

was Cortes, Hernan Cortes,

and when he brought back this recipe, of course,

it was not suiting the European tastes,

of course, as we saw earlier.

So we're going to make it up?

So, we basically have kind of the same ingredients,

but missing some, and adding new ones.

So we are removing the chilli, we've still got some pepper,

but in lower quantities, we have new spices.

The most important one is sugar.

They added sugar cane, and of course, for the European taste,

they added hazelnuts, almonds, aniseed, cinnamon.

Straightaway, this looks a lot more appealing to me.

Appealing and interesting and palatable.

So, a little bit of crushed-up clove, pepper and aniseed,

-and into hot water. This was a hot drink?

-That's hot water.

Yeah, yeah, we drink it hot.

-Here we go.

-And we hold it still.

-Still a bit of work to go into it, though.

-That's necessary.

Better have servants to do that! Yeah, really.

The servants that was preparing the beverage was called the Molina.

"Molina."

It was a woman as well.

So there would be a dedicated person just for making the chocolate?

They were very rich.

-So here we have a beverage made out of water, basically.

-Yes.

And the first writings about using milk are in the 1700s,

so we still have to wait a little while.

Let's try it. Yeah.

-Quite good.

-Actually...

You did well.

It's not unpleasant. Maybe I could have put a bit more chocolate in.

And sugar.

-I like sweet.

-Yeah, yeah.

But it's not too spicy. It's really different than before.

Chocolate didn't stay long in Spain,

despite the Spanish having a temporary monopoly

of cocoa bean production through its American conquest.

Soon, this new indulgence found its way

to the very centre of European power.

The Palais de Versailles is one of the most extraordinary

royal courts of Europe,

built in the 17th and 18th century by the Bourbon dynasty of France.

Amongst all this extravagance and opulence, it really is no surprise

that chocolate and the drinking of chocolate found its home here.

Like his father, Louis XIV also married a Spanish princess,

Marie Therese.

Her love of chocolate meant it became a firm court favourite,

served at all the parties given by the king.

Chocolate was all about pleasure.

Every type of pleasure.

After I've sort of really had a nice fill of it,

I just feel really relaxed.

Almost like an orgasm.

Chocolate and romance are inextricably linked together.

I mean, after all, who doesn't like

to give or receive a box of chocolates?

It does warm the heart, but it is in this era

that chocolate gained its reputation as an aphrodisiac.

It stimulates the blood circulation, aids in lovemaking,

especially to these naughty kings and mistresses.

Given its reputation as an aphrodisiac,

it's no wonder that drinking chocolate was a favourite

of courtesans such as Madame Du Barry,

the last official mistress of Louis XV.

Ah!

You can tell the importance of drinking chocolate

as part of a daily ritual of the powerful and wealthy

in the 18th century by the number of portraits it features in.

'One last chocolate recipe with Fabrice.

'This one would have been served at the court of Versailles.'

-Looks familiar.

-It does look familiar.

And I think we should have the egg yolk in it.

Because I think an egg yolk's going to be lovely.

It's going to add a real richness.

Egg yolk in.

Oh, look at that!

Oh, yes.

Mmmmm.

Oh, yes.

MICHEL CHUCKLES

-Ah, yes.

-That's what I know.

Maybe better.

Yeah. Ohhh.

Congratulations, you did well. MICHEL CHUCKLES

-Very well.

-This is proper drinking chocolate!

The 1700s saw a revolution in drinking habits.

Tea and coffee came to Europe, and the cafe was born.

Here in the Procope, one of the oldest cafes in Paris,

chocolate became the drink the wealthy middle class could enjoy.

Even before the French Revolution, the practice of drinking chocolate

was moving out of the courts and palaces and into the cafes.

Writers, thinkers and public figures would set the world to rights

over a cup of hot chocolate.

And here, in La Procope, Voltaire would enjoy his chocolate

with other members of the French Enlightenment.

Chocolate was no longer the food of Kings.

It's worth reflecting on the fact that this explosion in the drinking

of tea, coffee and chocolate was driven by slave labour.

It wasn't just sugar plantations

that were worked by slaves in this period.

In 1800, Sulpice Debauve, former pharmacist to Louis XVI,

opened up his first chocolate shop in Paris.

It was a sign that chocolate was undergoing a transition

from liquid to solid,

from drinking chocolate to sweets.

# The more I see you

# The more I want you

# Somehow this feeling

# Just grows and grows... #

Chocolate in the 18th century was like caviar is today,

an expensive delicacy.

But it was treated with reverence,

and thankfully, in these Parisian chic boutiques, it still is today.

Chocolate is a serious business in France, not to be taken lightly.

This is one of the Parisian chocolate shops

of top French chocolatier Jean-Paul Hevin.

You might think you're in a high-end jewellers,

or an haute couture boutique.

This is what's unique about chocolate in France,

a mix of style, the best ingredients,

superb craft, and a playful vision.

Yes, that's right. It's a chocolate stiletto.

# Can you imagine

# How much I love you

# The more I see you

# As years go by

# As years go by

# I know the only one for me

# Can only be you

# My arms won't free you

# And my heart won't try. #

In his kitchen, Jean-Paul combines state-of-the-art machinery

with craft skills that have existed for centuries.

All great chocolatiers have their signature piece.

For Jean-Paul, it's the edible stiletto.

He's just putting a little bit of edible varnish on it,

which gives it that lovely shine. It looks like a...

Well, now, it really does look like a very expensive shoe.

A really expensive shoe. Which it is.

It needs to come down in temperature.

For chocoholics and shoe fetishists everywhere,

the Jean-Paul Hevin shoe.

It might come in several colours,

but unfortunately only in one size - 35.

And only for the right foot.

According to the chocolate manufacturers,

one of the things we want is chocolate that sounds good.

So at this research laboratory, they are trying to create

a chocolate bar that makes the right sound when you snap it.

Debate has raged ever since Europeans discovered chocolate

as to whether it's good or bad for you.

Currently, some extraordinary claims are being made

for the health-giving benefits of chocolate.

It wasn't until the 19th century

that chocolate became an affordable item, no longer a luxury.

New manufacturing techniques meant that chocolate could be produced

cheaply and of a consistent quality.

This was the era of the great British chocolate manufacturers -

Cadbury's, Terry's and Fry's.

The chocolate bar had come of age.

In the 19th century,

as chocolate moved slowly away from the chemist's shop,

also, all these aphrodisiac connotations tend to fade away.

Chocolate becomes an item that can be given to children,

which was not the case before.

Until the 18th century, no child would readily have chocolate

because you don't know its properties.

But I would say, with the development of these new techniques

and the development of production,

chocolate definitely had a connotation

which was readily marketed by these industrialists,

particularly the British ones, because most of them were Quaker

and as such, strong believers in the fight against alcoholism.

And chocolate was seen as a substitute for cheap gin.

And so, you know, anyone can drink chocolate, it's good for you,

it's good for children, it helps restore your strength,

and certainly will help lead a healthy life.

Applying industrial methods to making chocolate

brought it within reach of ordinary people.

But it also meant a dilution of the use of pure cocoa ingredients.

The addition of milk, sugar

and the substitution of vegetable fats for cocoa paste

made chocolate sweeter and lighter in appearance.

This is approximately the amount of chocolate

which I used to eat every day - four bars of half a pound each.

-Only black chocolate.

-Only plain.

And I used to watch at the back, it had to have a minimum

of 51 to 55 or sometimes even 75 percent cocoa mass.

Because I don't want to get into trouble legally,

but, I mean, the EEC commissions, I think,

they warned England that the amount of cocoa which they had

in a lot of chocolate here didn't qualify it

for it to be called chocolate,

-it should have been called vegelate.

-It's true.

Now, some manufacturers have obviously gone out of business

because their standards have not been maintained.

We aim to keep going on for generations and generations.

If Jean-Paul Hevin represents the traditional, high-end French chocolatier,

then the enfant terrible of the chocolate world

is one Patrick Roger.

He's managed to combine his two obsessions -

chocolate and sculpture.

Like Jean-Paul Hevin, Roger wears the much-coveted tricolor collar

on his chef's jacket.

This is a sign that he's won the highest accolade

that his profession can bestow -

Meilleur Ouvrier de France.

The piece of work that won it for Roger

was unusual in chocolate-making circles -

a life-size sculpture of a cocoa plantation worker

made entirely out of chocolate.

Patrick's sculptures are made from top-quality edible chocolate.

Some are made for high-paying corporate clients.

Others are the result of his own obsessions.

The monkeys, for example,

were born out of his interest in wildlife conservation.

The chocolate sculptures eventually decay and fall apart.

But Patrick has taken to making moulds of them

and casting them in bronze.

These bronze pieces sell for thousands of pounds.

Four tonnes.

La il y a un probleme, il manque un doigt.

Oui, il faut qu'on recree...

'It's time for me to try my hand at chocolate sculpture.

'A little repair job on a missing finger.'

He's got cold hands, I mean really cold hands.

That little bit's mine.

That little bit there's mine!

It's time to put into practice all that I've learnt

on my chocolate taste-journey,

and create my very own chocolate

at a place that supplies

some of the very top chefs and restaurants the world over.

I'm here on the outskirts of Paris at the headquarters of Cacao Barry,

more specifically the original house of Monsieur Barry.

And this is the Or Noir Laboratory

where they specialise in making unique bespoke chocolates.

That's what I'm going to do.

It's all going to get very hi tech from here on in.

Just to show you a bit how it works.

So, here we have all the belt of chocolate. Er...

-The belt of chocolate?

-Yes, we call it the belt of chocolate.

Because if you take the globe, all around it you have a belt from...

This is the Equator, and you have the two tropics Cancer and Capricorn

and this is where all cocoa grows. OK?

First, we're going to taste chocolate.

So, chocolate that was created.

This is pure cocoa paste,

the 100 paste chocolate.

We want your palate.

What is interesting for me is to know your palate.

We want to work with your signature taste.

-So it will be unique to me?

-Yeah.

It would unique and exclusive in the world.

It will only be in Le Gavroche that your customers

are going to be able to taste your flavour. Your OWN flavour.

-Yes!

-Yes!

Before the process begins, Natasha, along with chocolate-maker Julie,

needs to get some clues as to how I want my chocolate to taste.

Definitely I want a strong, robust chocolate flavour

with a good amount of bitterness.

OK.

A hint of acidity. Just a little bit.

OK.

I do like the idea of a roasted background,

and the same with the fruitiness.

-I want fruitiness, but not overpowering.

-OK.

Based on that profile,

she is now going to offer me a variety of chocolate to sample.

Thank you.

-Like a coconut liqueur.

-Yeah.

-Yeah.

Nutty. Yeah, yeah...

Definitely. I like the floral note to it.

Coconut cream kind of...

That's it, coconut cream.

-Definitely.

-Mm...mm...

-I like that.

-I like that, as well.

And, unlike wine tasting, we don't spit it out.

-Got a nice flavour.

-It's well grounded.

-Exactly that.

-But it's lacking in identity.

-Yeah.

-OK. Erm...

-Can we go stronger?

-I think we could go stronger than that.

-Mm.

-Straightaway that's better.

-Oh, yeah.

Got a nice crunch to it. A nice feel to it.

-Mouth-feel is very important, too.

-Width.

I like that, yep.

From solid chocolate, we move to pure cocoa paste.

First, it's just the smell.

Ooph!

Oh, that's unbelievable.

-OK.

-Right.

I need to go back to this one.

Go ahead.

Look at the colour, also. It's much darker...

This one I found very interesting.

-I thought had a bit of mushroomy flavour, a bit musky... B1.

-OK.

After the smell, it's time to taste.

But only in tiny amounts - so concentrated are the flavours.

-It's not easy to taste this.

-No.

Without the sugar. That is NOT easy.

But I really do like the bitterness of this,

-and there's a hint of fruit in there, as well.

-OK.

I'm getting good at this.

'Now, I've even got to taste the bean,

'to compare it to the paste.'

Mm.

You feel the fruit here, no? You really feel the fruit.

-It's fruit. Yep, very fruity.

-Very, very fruity.

-OK?

-No, I like that. I like that a lot.

Very interesting. Mm...hmm-mm-mm!

-Do you want to know where they come from now?

-Oh, yes.

So, A1, we are travelling to Cuba.

Cuba! I've never been. I want to go to Cuba!

So we've Cuba. In Cuba the plantations are more on this part,

then we have Santo Domingo

and we have a bit of Venezuela.

-So, you are an American guy.

-Wow.

MICHEL WHISTLES

I am sorry, but Asia you don't want.

Natasha and Julie have taken me on this wonderful taste train

of the chocolate belt.

And it's intriguing because I always thought I wanted chocolate

that had a certain acidity and certain notes of bitterness,

but I've actually found my taste buds wanted something completely different.

The one thing that I've learnt,

is that chocolate is very, very complex.

It's not just one taste.

It's extraordinary.

And it's not just taste, it's also smell and texture.

Julie is going to help us out.

This is the recipe.

We call this the orgue of chocolate.

The what?

The orgue of chocolate.

Like in a church.

Oh, the...the organ?

Yes. The organ of chocolate.

So, A2, can you give me 170g?

-170g.

-Yeah.

'Having narrowed down the blend of chocolate used in my recipe,

'we're actually going to make it.'

It smells lovely.

Mmm!

I want it to be a chocolate that I can use on different desserts

but I also want to be able to offer to people

a bite of the chocolate as it is.

Because I think that would be the true reflection of my palate

and of what I deem as a great chocolate.

'This is the moment of truth.

'What will my chocolate taste like?'

It would be better to wait until it gets back to room temperature

so that the taste is stabilised.

It'll come to temperature in my mouth.

SHE LAUGHS

Hmm..!

Mmm!

It ticks all of those boxes.

Chocolaty.

Really intense chocolaty.

-Mm-hm.

-Bitterness, sweetness...

Fruitiness.

It's got character.

It's unlike any other chocolate that I know of.

It's unique.

This is it.

I finally got it.

My chocolate.

All that hard work,

all that smelling and tasting

and that voyage to find

the kind of chocolate that I want.

I can smell that aroma.

Here they are.

My little chocolate beans.

Now I'm going to make a chocolate desert.

Something really special,

something extravagant,

something delicious -

a chocolate souffle.

Now, there are no two sterner critics

than my wife and daughter.

So you're the first people to have Michel's signature chocolate.

Yes! The first one to try this chocolate.

Better be good, uh?

'My daughter Emily is training to be a professional chef,

'so I expect her to be particularly hard on me.'

I am making a chocolate souffle.

A lovely rich, dark chocolate sauce.

And some chocolate cookies.

But I want the true flavour of the chocolate to come through.

So it's not too sweet.

Mm!

It's looking good enough to jump in headfirst.

They're coated in cocoa powder.

That looks just about right.

That's good enough to eat as it is.

This is indulgent. Chocolaty...

Mm!

No swear words, so it could be... could be good.

Or not.

This lovely, rich, dark, bitter chocolate sauce

is to pour into the souffles

and then you use the biscuits to dunk into the souffles.

They are going to love this.

In this country, too often we think of chocolate as just one thing -

a bar or a slab of sugary milk confectionery.

But on my journey I've discovered that it's many things.

It's an extremely complex and sophisticated foodstuff

that can embrace a myriad of flavours and textures.

It's a bit bitty.

Its history is connected with the rise and fall of empires,

the lives of monarchs,

and the Industrial Revolution.

And no wonder chocolate has been associated with romance for centuries,

what better expression of love is there

than the gift of chocolate?

-Looks good!

-Yes, it looks very delicious.

I like the slight wobbliness of it.

Now you need some chocolate sauce in this.

Yes...

You ready for it?

Mmm!

Yes, please.

Yum! That looks delish.

And a chocolate cookie.

-To go with it?

-Yes.

-That's too much chocolate.

-No, no, no, no.

Never too much chocolate.

Oh, shall I go first?

Shall I not burn myself?

Mm! Very tasty.

It looks hot.

But it's not too... Too hot.

Intense in chocolate, that's for sure.

Not too sweet, which is nice.

It's very intense, but nice flavour.

-Intense chocolaty enough?

-Mm.

-Mm.

-Delicious.

-What about the cookies?

I prefer the souffle.

I'm going to try the cookie on its own.

That is even more intense.

That's so delicious.

It's a chocolate-lover's dream.

-Yeah. No, it's perfect.

-Mmm...!

So is this good enough?

Definitely good enough, Chef!

Was it worth my trip...

to find the best possible chocolate?

-Definitely worth it.

-For sure.

Oh.

Mmm!

This is MY chocolate.

My very own mix of chocolate.

Good choice.

I'm really pleased with it.

Are you proud of yourself?

-Yeah, I am!

-Well done, Dad.

-I am.

So you should be, darling.