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Chocolate is not any old piece of confectionery. | 0:00:11 | 0:00:14 | |
For a lot of us, it holds a very special place in our lives. | 0:00:14 | 0:00:18 | |
You could say we're addicted to the stuff. | 0:00:18 | 0:00:21 | |
It's no surprise the Aztecs called it "the food of gods". | 0:00:21 | 0:00:25 | |
This is fun. | 0:00:27 | 0:00:28 | |
'In its long and rich history, it's been a currency, a medicine, | 0:00:28 | 0:00:32 | |
'an aphrodisiac and a sinful indulgence. | 0:00:32 | 0:00:35 | |
'I'm going to see how chocolate is made | 0:00:39 | 0:00:41 | |
'by some of the best chocolatiers in the world, | 0:00:41 | 0:00:44 | |
'what their secrets are | 0:00:44 | 0:00:45 | |
'and how they've married state-of-the-art technology | 0:00:45 | 0:00:48 | |
'with craft traditions centuries old. | 0:00:48 | 0:00:51 | |
'But this isn't just about revelling in this luxurious foodstuff. | 0:00:54 | 0:00:58 | |
'I'm on a serious quest to create my own unique chocolate | 0:00:58 | 0:01:02 | |
'to use in my cooking.' | 0:01:02 | 0:01:03 | |
Ooh! | 0:01:03 | 0:01:04 | |
'You won't be surprised that in my search for the best, | 0:01:04 | 0:01:07 | |
-'I won't be touring the UK.' -You cannot touch the product! | 0:01:07 | 0:01:11 | |
No dipping your finger in. There's no touching the product. | 0:01:11 | 0:01:13 | |
'And you can forget about Switzerland and Belgium. | 0:01:13 | 0:01:16 | |
'For me, if you want chocolate to die for...' | 0:01:16 | 0:01:19 | |
Ohhh! | 0:01:19 | 0:01:20 | |
'..you have to head to France.' | 0:01:20 | 0:01:22 | |
We've all got a childhood memory of chocolate, | 0:01:33 | 0:01:35 | |
a favourite bar or a particularly delicious Easter egg. | 0:01:35 | 0:01:39 | |
My memories are firmly associated with my mother, Monique, | 0:01:39 | 0:01:42 | |
who makes heavenly chocolates. | 0:01:42 | 0:01:45 | |
She started her working life in a Parisian chocolate shop. | 0:01:45 | 0:01:49 | |
-It's with my mother, my sister. -Mm. Wow. -It's a nice photograph. | 0:01:49 | 0:01:54 | |
-It's a beautiful photograph. -Mm. I'm about 15 there. | 0:01:54 | 0:01:59 | |
And that's the time that I went to the shop, doing the chocolate boxes. | 0:01:59 | 0:02:03 | |
Eating chocolates. I can see there's... | 0:02:03 | 0:02:05 | |
Actually, you're more rounded there than you are now, Mum! | 0:02:05 | 0:02:09 | |
-It's my cheeks! -You must have been on the chocolate diet then. | 0:02:10 | 0:02:15 | |
-Yes, exactly. -Yeah. | 0:02:15 | 0:02:17 | |
And look, that, I'm only a year old, but I'm already chubby, | 0:02:18 | 0:02:22 | |
so I must have had some chocolate in my...biberon, in my bottle. | 0:02:22 | 0:02:27 | |
SHE LAUGHS | 0:02:27 | 0:02:29 | |
We've always loved chocolate in the family. | 0:02:29 | 0:02:31 | |
I remember you making me not so much chocolate brownies | 0:02:31 | 0:02:33 | |
-but chocolate cake for birthdays. -Yes, yes, always. | 0:02:33 | 0:02:36 | |
And I used to put some - like everybody used to do - | 0:02:36 | 0:02:40 | |
little Smarties all round! | 0:02:40 | 0:02:42 | |
-Smarties? -I know, I know! | 0:02:42 | 0:02:45 | |
-You know, I've made some for you. -Mm! | 0:02:45 | 0:02:49 | |
-Right. Am I allowed? -Absolutely! | 0:02:49 | 0:02:51 | |
Oh, wow. | 0:02:58 | 0:02:59 | |
Oh, wow. | 0:03:02 | 0:03:04 | |
I don't remember making these before, because, you know, well, | 0:03:04 | 0:03:08 | |
I've put some alcohol also inside! | 0:03:08 | 0:03:10 | |
As you're a big boy now, you can have a little bit of...! | 0:03:13 | 0:03:16 | |
-I was going to say, they are grown-up truffles. -Yes, yes. | 0:03:16 | 0:03:21 | |
I'm here in Lyon, the gastronomic capital of France, | 0:03:30 | 0:03:33 | |
where I trained as a young chef many years ago. | 0:03:33 | 0:03:37 | |
But I'm here to visit a chocolate dynasty, | 0:03:37 | 0:03:40 | |
because it's as good a place as any to start. | 0:03:40 | 0:03:43 | |
'The Bernachon chocolate-making dynasty | 0:03:45 | 0:03:47 | |
'stretches back three generations, to the 1950s. | 0:03:47 | 0:03:50 | |
'Founder Maurice Bernachon used to say | 0:03:50 | 0:03:53 | |
'chocolate is not a simple treat or sweet | 0:03:53 | 0:03:56 | |
'but an authentic gourmet food. | 0:03:56 | 0:03:58 | |
'His grandson Philippe now guards his legacy.' | 0:04:09 | 0:04:11 | |
Yay! | 0:04:20 | 0:04:21 | |
Wow! | 0:04:53 | 0:04:55 | |
'The chocolate-making machines at Bernachon | 0:05:12 | 0:05:14 | |
'date back to the founding of the shop in the 1950s. | 0:05:14 | 0:05:17 | |
'They believe in traditional methods here. | 0:05:19 | 0:05:22 | |
'This one plays an essential part | 0:05:22 | 0:05:24 | |
'in the creation of Bernachon's signature cake, Le President. | 0:05:24 | 0:05:28 | |
'It was created in the 1970s | 0:05:34 | 0:05:36 | |
'in honour of French President Valery Giscard d'Estaing. | 0:05:36 | 0:05:40 | |
'This is not a job for an apprentice. | 0:05:45 | 0:05:46 | |
'It takes years of practice to make this look so effortless.' | 0:05:46 | 0:05:50 | |
Whoa. | 0:05:56 | 0:05:57 | |
Bonjour! | 0:05:57 | 0:05:59 | |
Mmmm! | 0:06:18 | 0:06:19 | |
Wow. | 0:06:20 | 0:06:22 | |
-Ah, oui. -Voila. | 0:06:36 | 0:06:38 | |
'Sugar is added to the cocoa beans, which have been ground and roasted | 0:07:43 | 0:07:46 | |
'and then poured into this machine, | 0:07:46 | 0:07:48 | |
'which slowly heats the mixture and grinds it into a gritty paste. | 0:07:48 | 0:07:52 | |
'The next machine smoothes the paste out even more, refining the mix. | 0:08:00 | 0:08:04 | |
'But it's still not chocolate as we know it.' | 0:08:08 | 0:08:10 | |
Et ca, c'est ce qu'il va donner. | 0:08:23 | 0:08:25 | |
Le fondant du chocolat, c'est grace a cette machine. | 0:08:25 | 0:08:27 | |
'If I'm going to create my own chocolate blend, | 0:09:30 | 0:09:32 | |
'I'm going to have to take on board what I've learnt at Bernachon. | 0:09:32 | 0:09:36 | |
'Good chocolate is like wine. | 0:09:36 | 0:09:39 | |
'Its taste is determined by where the cocoa beans come from, | 0:09:39 | 0:09:42 | |
'how they're grown, roasted and combined. | 0:09:42 | 0:09:46 | |
'There are so many factors | 0:09:46 | 0:09:47 | |
'that contribute to making this complex foodstuff.' | 0:09:47 | 0:09:51 | |
Wow! | 0:10:22 | 0:10:24 | |
'Philippe's grandfather was right. Chocolate is NOT for beginners. | 0:10:27 | 0:10:32 | |
'The history of chocolate goes back thousands of years, | 0:10:37 | 0:10:39 | |
'to the ancient civilisations of Central America, | 0:10:39 | 0:10:42 | |
'to the Olmecs, Mayans and Aztecs. | 0:10:42 | 0:10:45 | |
'For these people, chocolate took the form | 0:10:47 | 0:10:49 | |
'of an exclusive and sacred drink. | 0:10:49 | 0:10:51 | |
'At the chocolate museum in Paris, | 0:10:54 | 0:10:55 | |
'I'm going to make and taste chocolate Aztec-style | 0:10:55 | 0:10:58 | |
'in the company of its director, Fabrice Stijnen.' | 0:10:58 | 0:11:02 | |
Right, Fabrice, this is the Aztec recipe, | 0:11:02 | 0:11:05 | |
so all these ingredients are here for the drink, | 0:11:05 | 0:11:08 | |
-because it was a drink then. -It was a drink. | 0:11:08 | 0:11:11 | |
Actually, the history of cocoa and chocolate has | 0:11:11 | 0:11:14 | |
more than 3,000 years of consumption as a beverage exclusively. | 0:11:14 | 0:11:20 | |
So, we have the cocoa beans, of course, we have corn, | 0:11:20 | 0:11:24 | |
-we have sapota kernels... -Sa... -Sapota kernels. | 0:11:24 | 0:11:28 | |
-So it's a fruit, or a...? -Actually, it's like an avocado. -Ah! | 0:11:28 | 0:11:33 | |
-But we use the kernel of it. -Hm! -OK? | 0:11:33 | 0:11:36 | |
Here, we have some chilli, of course, pepper... | 0:11:36 | 0:11:41 | |
'The ingredients of this Aztec recipe come down to us | 0:11:41 | 0:11:44 | |
'from the Spanish monks and priests, | 0:11:44 | 0:11:46 | |
'who minutely chronicled life in the New World.' | 0:11:46 | 0:11:48 | |
..cocoa or achiote, and maybe - we are not sure about that - | 0:11:48 | 0:11:51 | |
they used a little bit of honey. | 0:11:51 | 0:11:55 | |
'These ancient societies would use a grinding stone called a metate | 0:11:55 | 0:11:59 | |
'to crush the cocoa beans into a paste.' | 0:11:59 | 0:12:02 | |
-You see, it starts to... -Oh, yeah, yeah. -..to... | 0:12:02 | 0:12:06 | |
-to be ready here. -Can I have a go? -Sure you can. | 0:12:06 | 0:12:11 | |
MICHEL CHUCKLES | 0:12:11 | 0:12:12 | |
This is fun! | 0:12:12 | 0:12:14 | |
Right... | 0:12:14 | 0:12:15 | |
Right, here we go. | 0:12:16 | 0:12:18 | |
-So, I mean, it's a kind of a mortar and pestle. -A large one. -Yeah! | 0:12:20 | 0:12:25 | |
-FABRICE LAUGHS -Hey, look! | 0:12:25 | 0:12:27 | |
I've nearly made chocolate. It's nearly there. | 0:12:27 | 0:12:31 | |
It definitely smells of chocolate. | 0:12:31 | 0:12:33 | |
-Hopefully. -It's recognisable as chocolate so far. | 0:12:33 | 0:12:38 | |
'For the majority of Mayans and Aztecs, | 0:12:38 | 0:12:40 | |
'chocolate was a drink only to be taken on special occasions, | 0:12:40 | 0:12:44 | |
'to celebrate a birth, a marriage or mourn a death. | 0:12:44 | 0:12:47 | |
'The nobility would drink it more frequently, | 0:12:47 | 0:12:50 | |
'as they could afford the costly ingredients. | 0:12:50 | 0:12:53 | |
'It was said that the Aztec emperor Montezuma sometimes drank | 0:12:53 | 0:12:57 | |
'50 cups of chocolate each day, | 0:12:57 | 0:12:59 | |
'though that seems a bit over the top.' | 0:12:59 | 0:13:02 | |
So, the qualities of this drink | 0:13:02 | 0:13:03 | |
-would be for invigorating and for health purposes. -Yeah. | 0:13:03 | 0:13:07 | |
Actually, this beverage was used for different purposes. | 0:13:07 | 0:13:10 | |
The first, the main one, we know, it was to bring a boost for the body, | 0:13:10 | 0:13:15 | |
and the other purpose of using this beverage | 0:13:15 | 0:13:18 | |
was for making offerings to the gods. | 0:13:18 | 0:13:21 | |
To get the favours of the gods, they had to make offerings to them. | 0:13:21 | 0:13:25 | |
-Mm. -So what did they offer to them? | 0:13:25 | 0:13:26 | |
They offered what's the most valuable, like cocoa beans | 0:13:26 | 0:13:31 | |
-and also blood. -Blood? -So they added some blood, too, in the beverage. | 0:13:31 | 0:13:35 | |
-I'm not drinking this. -No, but... | 0:13:35 | 0:13:38 | |
We need to add some blood into it. | 0:13:38 | 0:13:40 | |
So they used some tools to, well, slit their ear lobes, | 0:13:40 | 0:13:44 | |
their tongue or the lips to spill some blood onto it. | 0:13:44 | 0:13:50 | |
But today, we have a substitute that they also used. | 0:13:50 | 0:13:54 | |
It was called the achiote. You used it before? | 0:13:54 | 0:13:57 | |
'Achiote was a natural food colouring | 0:13:59 | 0:14:01 | |
'produced by the fruit of a small tree. | 0:14:01 | 0:14:04 | |
'You can tell how important | 0:14:04 | 0:14:06 | |
'the cocoa bean was to these American civilisations | 0:14:06 | 0:14:08 | |
'by the fact that it was used as money. | 0:14:08 | 0:14:12 | |
'A 16-century Spanish chronicler | 0:14:12 | 0:14:14 | |
'noted that a prostitute could be bought for ten cocoa beans, | 0:14:14 | 0:14:17 | |
'while a slave was worth 100.' | 0:14:17 | 0:14:20 | |
-There you have the molinillo. -Molonio. -Molinillo. | 0:14:20 | 0:14:25 | |
-Molonio. -Moli. -Moli. | 0:14:25 | 0:14:26 | |
-Moli-ni-llo. -Molinillo. -It's a Spanish word, OK? -Yeah. | 0:14:26 | 0:14:30 | |
-OK. -And it's used for... -Straight in. -Yeah. | 0:14:31 | 0:14:36 | |
Then you twist it in your hands. | 0:14:36 | 0:14:39 | |
Oh! Look at that! Mm! | 0:14:42 | 0:14:46 | |
I'm not sure what to expect from this, but here goes. | 0:14:46 | 0:14:48 | |
Well, it's a bit bitty. | 0:14:53 | 0:14:54 | |
Blood... | 0:14:55 | 0:14:57 | |
It's a bit bitty, and it's very hot, as in spicy. My God! | 0:14:58 | 0:15:02 | |
They liked it this way, actually. | 0:15:04 | 0:15:05 | |
Oh! | 0:15:05 | 0:15:07 | |
-You're going to be good for a full day. Maybe a week. -Yeah. | 0:15:07 | 0:15:11 | |
I can imagine after a drink of this, you'd face the world. | 0:15:11 | 0:15:14 | |
No enemy would be strong enough. | 0:15:14 | 0:15:18 | |
'If Montezuma drank 50 cups of this a day, | 0:15:18 | 0:15:21 | |
'he must have had cast-iron bowels.' | 0:15:21 | 0:15:23 | |
I think it smells a lot better than it tastes. A lot better. | 0:15:23 | 0:15:26 | |
Mmm. Mmm. | 0:15:27 | 0:15:29 | |
It wasn't long before the conquerors of the Aztecs, | 0:15:30 | 0:15:33 | |
the Spanish conquistadors, took an interest in this rare foodstuff, | 0:15:33 | 0:15:37 | |
and soon chocolate made the journey to Spain. | 0:15:37 | 0:15:41 | |
Almost as soon as Europeans had discovered chocolate, | 0:15:41 | 0:15:44 | |
they were speculating about whether it was good or bad for them. | 0:15:44 | 0:15:48 | |
Many, like Parisian doctor Joseph Bachot, | 0:15:48 | 0:15:51 | |
sang its praises. He wrote: | 0:15:51 | 0:15:54 | |
This is one of my favourite chocolate shops, | 0:16:14 | 0:16:17 | |
in the heart of Lyon. | 0:16:17 | 0:16:18 | |
And whenever I come to Lyon, I always come here and stock up. | 0:16:18 | 0:16:22 | |
It is just unbelievable. I mean, it's almost playful. I mean, look. | 0:16:24 | 0:16:29 | |
Lipstick. Edible chocolate lipstick. | 0:16:29 | 0:16:32 | |
But, made with real chocolate. | 0:16:32 | 0:16:35 | |
Proper chocolate. | 0:16:35 | 0:16:37 | |
Even CDs in the shape of chocolate. | 0:16:42 | 0:16:45 | |
You can't play them, but you can eat them. | 0:16:45 | 0:16:48 | |
Wonderful mixtures of oranges, figs, pralines, | 0:16:48 | 0:16:53 | |
but what I absolutely adore with this shop | 0:16:53 | 0:16:57 | |
is the name that they give to their chocolates. | 0:16:57 | 0:17:00 | |
For example... | 0:17:00 | 0:17:02 | |
"Barres Anti-Stress". | 0:17:03 | 0:17:07 | |
You eat this, and all your stresses, all your worries go away. | 0:17:07 | 0:17:10 | |
Here we have "Le Conquistador". | 0:17:10 | 0:17:14 | |
This big monster here, and this is a particular chocolate | 0:17:14 | 0:17:20 | |
that between myself and my daughter, we used to fight over this. | 0:17:20 | 0:17:24 | |
Fight over this! It's such a delicious, delicious chocolate. | 0:17:24 | 0:17:27 | |
It's more than a chocolate. It's a dessert. | 0:17:27 | 0:17:30 | |
But then, there's also... | 0:17:30 | 0:17:31 | |
Buchette Aphrodisiaque. | 0:17:33 | 0:17:36 | |
Yes! I think I will take one of these home with me. | 0:17:36 | 0:17:39 | |
When chocolate made the journey from the New World to the Old, | 0:17:47 | 0:17:51 | |
it underwent a major transformation. | 0:17:51 | 0:17:54 | |
So, the conquistadors arrived in Mexico, they tasted this | 0:17:54 | 0:17:58 | |
wonderful food/drink, kind of, and took it back with them. | 0:17:58 | 0:18:02 | |
-That's right, that's correct. -They tweaked it? | 0:18:02 | 0:18:05 | |
They made it a little bit more... | 0:18:05 | 0:18:06 | |
Yet, they made some changes, of course. | 0:18:06 | 0:18:09 | |
The one who brought back the recipe to the Spaniard king | 0:18:09 | 0:18:14 | |
was Cortes, Hernan Cortes, | 0:18:14 | 0:18:16 | |
and when he brought back this recipe, of course, | 0:18:16 | 0:18:19 | |
it was not suiting the European tastes, | 0:18:19 | 0:18:23 | |
of course, as we saw earlier. | 0:18:23 | 0:18:25 | |
So we're going to make it up? | 0:18:25 | 0:18:27 | |
So, we basically have kind of the same ingredients, | 0:18:27 | 0:18:31 | |
but missing some, and adding new ones. | 0:18:31 | 0:18:35 | |
So we are removing the chilli, we've still got some pepper, | 0:18:35 | 0:18:40 | |
but in lower quantities, we have new spices. | 0:18:40 | 0:18:45 | |
The most important one is sugar. | 0:18:45 | 0:18:49 | |
They added sugar cane, and of course, for the European taste, | 0:18:49 | 0:18:55 | |
they added hazelnuts, almonds, aniseed, cinnamon. | 0:18:55 | 0:19:02 | |
Straightaway, this looks a lot more appealing to me. | 0:19:02 | 0:19:05 | |
Appealing and interesting and palatable. | 0:19:05 | 0:19:08 | |
So, a little bit of crushed-up clove, pepper and aniseed, | 0:19:08 | 0:19:12 | |
-and into hot water. This was a hot drink? -That's hot water. | 0:19:12 | 0:19:15 | |
Yeah, yeah, we drink it hot. | 0:19:15 | 0:19:16 | |
-Here we go. -And we hold it still. | 0:19:17 | 0:19:20 | |
-Still a bit of work to go into it, though. -That's necessary. | 0:19:21 | 0:19:24 | |
Better have servants to do that! Yeah, really. | 0:19:24 | 0:19:28 | |
The servants that was preparing the beverage was called the Molina. | 0:19:28 | 0:19:33 | |
"Molina." | 0:19:33 | 0:19:34 | |
It was a woman as well. | 0:19:34 | 0:19:36 | |
So there would be a dedicated person just for making the chocolate? | 0:19:36 | 0:19:38 | |
They were very rich. | 0:19:38 | 0:19:41 | |
-So here we have a beverage made out of water, basically. -Yes. | 0:19:41 | 0:19:45 | |
And the first writings about using milk are in the 1700s, | 0:19:45 | 0:19:50 | |
so we still have to wait a little while. | 0:19:50 | 0:19:52 | |
Let's try it. Yeah. | 0:19:54 | 0:19:55 | |
-Quite good. -Actually... | 0:19:59 | 0:20:00 | |
You did well. | 0:20:03 | 0:20:04 | |
It's not unpleasant. Maybe I could have put a bit more chocolate in. | 0:20:05 | 0:20:08 | |
And sugar. | 0:20:10 | 0:20:11 | |
-I like sweet. -Yeah, yeah. | 0:20:11 | 0:20:13 | |
But it's not too spicy. It's really different than before. | 0:20:13 | 0:20:17 | |
Chocolate didn't stay long in Spain, | 0:20:23 | 0:20:25 | |
despite the Spanish having a temporary monopoly | 0:20:25 | 0:20:28 | |
of cocoa bean production through its American conquest. | 0:20:28 | 0:20:31 | |
Soon, this new indulgence found its way | 0:20:32 | 0:20:35 | |
to the very centre of European power. | 0:20:35 | 0:20:37 | |
The Palais de Versailles is one of the most extraordinary | 0:20:50 | 0:20:53 | |
royal courts of Europe, | 0:20:53 | 0:20:55 | |
built in the 17th and 18th century by the Bourbon dynasty of France. | 0:20:55 | 0:21:00 | |
Amongst all this extravagance and opulence, it really is no surprise | 0:21:00 | 0:21:06 | |
that chocolate and the drinking of chocolate found its home here. | 0:21:06 | 0:21:10 | |
Like his father, Louis XIV also married a Spanish princess, | 0:21:50 | 0:21:55 | |
Marie Therese. | 0:21:55 | 0:21:56 | |
Her love of chocolate meant it became a firm court favourite, | 0:21:56 | 0:22:00 | |
served at all the parties given by the king. | 0:22:00 | 0:22:02 | |
Chocolate was all about pleasure. | 0:23:33 | 0:23:35 | |
Every type of pleasure. | 0:23:36 | 0:23:38 | |
After I've sort of really had a nice fill of it, | 0:23:48 | 0:23:50 | |
I just feel really relaxed. | 0:23:50 | 0:23:53 | |
Almost like an orgasm. | 0:23:53 | 0:23:54 | |
Chocolate and romance are inextricably linked together. | 0:23:59 | 0:24:03 | |
I mean, after all, who doesn't like | 0:24:03 | 0:24:05 | |
to give or receive a box of chocolates? | 0:24:05 | 0:24:07 | |
It does warm the heart, but it is in this era | 0:24:07 | 0:24:11 | |
that chocolate gained its reputation as an aphrodisiac. | 0:24:11 | 0:24:15 | |
It stimulates the blood circulation, aids in lovemaking, | 0:24:15 | 0:24:19 | |
especially to these naughty kings and mistresses. | 0:24:19 | 0:24:22 | |
Given its reputation as an aphrodisiac, | 0:24:24 | 0:24:26 | |
it's no wonder that drinking chocolate was a favourite | 0:24:26 | 0:24:29 | |
of courtesans such as Madame Du Barry, | 0:24:29 | 0:24:32 | |
the last official mistress of Louis XV. | 0:24:32 | 0:24:34 | |
Ah! | 0:25:11 | 0:25:12 | |
You can tell the importance of drinking chocolate | 0:25:19 | 0:25:22 | |
as part of a daily ritual of the powerful and wealthy | 0:25:22 | 0:25:25 | |
in the 18th century by the number of portraits it features in. | 0:25:25 | 0:25:28 | |
'One last chocolate recipe with Fabrice. | 0:26:18 | 0:26:20 | |
'This one would have been served at the court of Versailles.' | 0:26:20 | 0:26:23 | |
-Looks familiar. -It does look familiar. | 0:26:23 | 0:26:26 | |
And I think we should have the egg yolk in it. | 0:26:26 | 0:26:28 | |
Because I think an egg yolk's going to be lovely. | 0:26:29 | 0:26:31 | |
It's going to add a real richness. | 0:26:31 | 0:26:33 | |
Egg yolk in. | 0:26:36 | 0:26:37 | |
Oh, look at that! | 0:26:40 | 0:26:42 | |
Oh, yes. | 0:26:43 | 0:26:44 | |
Mmmmm. | 0:26:46 | 0:26:48 | |
Oh, yes. | 0:26:50 | 0:26:51 | |
MICHEL CHUCKLES | 0:26:52 | 0:26:53 | |
-Ah, yes. -That's what I know. | 0:26:56 | 0:26:59 | |
Maybe better. | 0:26:59 | 0:27:00 | |
Yeah. Ohhh. | 0:27:02 | 0:27:05 | |
Congratulations, you did well. MICHEL CHUCKLES | 0:27:05 | 0:27:08 | |
-Very well. -This is proper drinking chocolate! | 0:27:08 | 0:27:10 | |
The 1700s saw a revolution in drinking habits. | 0:27:20 | 0:27:24 | |
Tea and coffee came to Europe, and the cafe was born. | 0:27:24 | 0:27:28 | |
Here in the Procope, one of the oldest cafes in Paris, | 0:27:28 | 0:27:31 | |
chocolate became the drink the wealthy middle class could enjoy. | 0:27:31 | 0:27:35 | |
Even before the French Revolution, the practice of drinking chocolate | 0:27:35 | 0:27:39 | |
was moving out of the courts and palaces and into the cafes. | 0:27:39 | 0:27:43 | |
Writers, thinkers and public figures would set the world to rights | 0:27:51 | 0:27:55 | |
over a cup of hot chocolate. | 0:27:55 | 0:27:57 | |
And here, in La Procope, Voltaire would enjoy his chocolate | 0:27:57 | 0:28:02 | |
with other members of the French Enlightenment. | 0:28:02 | 0:28:04 | |
Chocolate was no longer the food of Kings. | 0:28:04 | 0:28:08 | |
It's worth reflecting on the fact that this explosion in the drinking | 0:28:15 | 0:28:19 | |
of tea, coffee and chocolate was driven by slave labour. | 0:28:19 | 0:28:23 | |
It wasn't just sugar plantations | 0:28:23 | 0:28:25 | |
that were worked by slaves in this period. | 0:28:25 | 0:28:27 | |
In 1800, Sulpice Debauve, former pharmacist to Louis XVI, | 0:28:30 | 0:28:35 | |
opened up his first chocolate shop in Paris. | 0:28:35 | 0:28:38 | |
It was a sign that chocolate was undergoing a transition | 0:28:38 | 0:28:41 | |
from liquid to solid, | 0:28:41 | 0:28:43 | |
from drinking chocolate to sweets. | 0:28:43 | 0:28:45 | |
# The more I see you | 0:28:47 | 0:28:49 | |
# The more I want you | 0:28:50 | 0:28:53 | |
# Somehow this feeling | 0:28:54 | 0:28:56 | |
# Just grows and grows... # | 0:28:58 | 0:29:02 | |
Chocolate in the 18th century was like caviar is today, | 0:29:02 | 0:29:05 | |
an expensive delicacy. | 0:29:05 | 0:29:07 | |
But it was treated with reverence, | 0:29:07 | 0:29:09 | |
and thankfully, in these Parisian chic boutiques, it still is today. | 0:29:09 | 0:29:15 | |
Chocolate is a serious business in France, not to be taken lightly. | 0:29:15 | 0:29:20 | |
This is one of the Parisian chocolate shops | 0:29:26 | 0:29:28 | |
of top French chocolatier Jean-Paul Hevin. | 0:29:28 | 0:29:31 | |
You might think you're in a high-end jewellers, | 0:29:31 | 0:29:34 | |
or an haute couture boutique. | 0:29:34 | 0:29:35 | |
This is what's unique about chocolate in France, | 0:29:35 | 0:29:39 | |
a mix of style, the best ingredients, | 0:29:39 | 0:29:42 | |
superb craft, and a playful vision. | 0:29:42 | 0:29:45 | |
Yes, that's right. It's a chocolate stiletto. | 0:29:45 | 0:29:50 | |
# Can you imagine | 0:29:50 | 0:29:52 | |
# How much I love you | 0:29:54 | 0:29:56 | |
# The more I see you | 0:29:57 | 0:30:00 | |
# As years go by | 0:30:01 | 0:30:05 | |
# As years go by | 0:30:01 | 0:30:05 | |
# I know the only one for me | 0:30:06 | 0:30:09 | |
# Can only be you | 0:30:09 | 0:30:13 | |
# My arms won't free you | 0:30:13 | 0:30:16 | |
# And my heart won't try. # | 0:30:16 | 0:30:19 | |
In his kitchen, Jean-Paul combines state-of-the-art machinery | 0:30:23 | 0:30:26 | |
with craft skills that have existed for centuries. | 0:30:26 | 0:30:29 | |
All great chocolatiers have their signature piece. | 0:31:42 | 0:31:46 | |
For Jean-Paul, it's the edible stiletto. | 0:31:46 | 0:31:48 | |
He's just putting a little bit of edible varnish on it, | 0:32:29 | 0:32:32 | |
which gives it that lovely shine. It looks like a... | 0:32:32 | 0:32:35 | |
Well, now, it really does look like a very expensive shoe. | 0:32:35 | 0:32:38 | |
A really expensive shoe. Which it is. | 0:32:38 | 0:32:40 | |
It needs to come down in temperature. | 0:32:45 | 0:32:47 | |
For chocoholics and shoe fetishists everywhere, | 0:33:09 | 0:33:12 | |
the Jean-Paul Hevin shoe. | 0:33:12 | 0:33:15 | |
It might come in several colours, | 0:33:15 | 0:33:17 | |
but unfortunately only in one size - 35. | 0:33:17 | 0:33:21 | |
And only for the right foot. | 0:33:21 | 0:33:23 | |
According to the chocolate manufacturers, | 0:33:24 | 0:33:26 | |
one of the things we want is chocolate that sounds good. | 0:33:26 | 0:33:30 | |
So at this research laboratory, they are trying to create | 0:33:30 | 0:33:33 | |
a chocolate bar that makes the right sound when you snap it. | 0:33:33 | 0:33:37 | |
Debate has raged ever since Europeans discovered chocolate | 0:33:43 | 0:33:47 | |
as to whether it's good or bad for you. | 0:33:47 | 0:33:49 | |
Currently, some extraordinary claims are being made | 0:33:49 | 0:33:52 | |
for the health-giving benefits of chocolate. | 0:33:52 | 0:33:54 | |
It wasn't until the 19th century | 0:35:28 | 0:35:30 | |
that chocolate became an affordable item, no longer a luxury. | 0:35:30 | 0:35:34 | |
New manufacturing techniques meant that chocolate could be produced | 0:35:34 | 0:35:38 | |
cheaply and of a consistent quality. | 0:35:38 | 0:35:42 | |
This was the era of the great British chocolate manufacturers - | 0:35:42 | 0:35:46 | |
Cadbury's, Terry's and Fry's. | 0:35:46 | 0:35:50 | |
The chocolate bar had come of age. | 0:35:50 | 0:35:52 | |
In the 19th century, | 0:36:04 | 0:36:06 | |
as chocolate moved slowly away from the chemist's shop, | 0:36:06 | 0:36:10 | |
also, all these aphrodisiac connotations tend to fade away. | 0:36:10 | 0:36:17 | |
Chocolate becomes an item that can be given to children, | 0:36:17 | 0:36:22 | |
which was not the case before. | 0:36:22 | 0:36:24 | |
Until the 18th century, no child would readily have chocolate | 0:36:24 | 0:36:29 | |
because you don't know its properties. | 0:36:29 | 0:36:32 | |
But I would say, with the development of these new techniques | 0:36:33 | 0:36:36 | |
and the development of production, | 0:36:36 | 0:36:38 | |
chocolate definitely had a connotation | 0:36:38 | 0:36:41 | |
which was readily marketed by these industrialists, | 0:36:41 | 0:36:45 | |
particularly the British ones, because most of them were Quaker | 0:36:45 | 0:36:50 | |
and as such, strong believers in the fight against alcoholism. | 0:36:50 | 0:36:56 | |
And chocolate was seen as a substitute for cheap gin. | 0:36:56 | 0:37:02 | |
And so, you know, anyone can drink chocolate, it's good for you, | 0:37:02 | 0:37:07 | |
it's good for children, it helps restore your strength, | 0:37:07 | 0:37:10 | |
and certainly will help lead a healthy life. | 0:37:10 | 0:37:14 | |
Applying industrial methods to making chocolate | 0:37:17 | 0:37:20 | |
brought it within reach of ordinary people. | 0:37:20 | 0:37:23 | |
But it also meant a dilution of the use of pure cocoa ingredients. | 0:37:23 | 0:37:27 | |
The addition of milk, sugar | 0:37:27 | 0:37:30 | |
and the substitution of vegetable fats for cocoa paste | 0:37:30 | 0:37:33 | |
made chocolate sweeter and lighter in appearance. | 0:37:33 | 0:37:36 | |
This is approximately the amount of chocolate | 0:37:39 | 0:37:42 | |
which I used to eat every day - four bars of half a pound each. | 0:37:42 | 0:37:46 | |
-Only black chocolate. -Only plain. | 0:37:46 | 0:37:48 | |
And I used to watch at the back, it had to have a minimum | 0:37:48 | 0:37:51 | |
of 51 to 55 or sometimes even 75 percent cocoa mass. | 0:37:51 | 0:37:56 | |
Because I don't want to get into trouble legally, | 0:37:56 | 0:37:59 | |
but, I mean, the EEC commissions, I think, | 0:37:59 | 0:38:03 | |
they warned England that the amount of cocoa which they had | 0:38:03 | 0:38:07 | |
in a lot of chocolate here didn't qualify it | 0:38:07 | 0:38:11 | |
for it to be called chocolate, | 0:38:11 | 0:38:13 | |
-it should have been called vegelate. -It's true. | 0:38:13 | 0:38:15 | |
Now, some manufacturers have obviously gone out of business | 0:38:15 | 0:38:18 | |
because their standards have not been maintained. | 0:38:18 | 0:38:22 | |
We aim to keep going on for generations and generations. | 0:38:22 | 0:38:25 | |
If Jean-Paul Hevin represents the traditional, high-end French chocolatier, | 0:39:23 | 0:39:27 | |
then the enfant terrible of the chocolate world | 0:39:27 | 0:39:30 | |
is one Patrick Roger. | 0:39:30 | 0:39:32 | |
He's managed to combine his two obsessions - | 0:39:32 | 0:39:35 | |
chocolate and sculpture. | 0:39:35 | 0:39:37 | |
Like Jean-Paul Hevin, Roger wears the much-coveted tricolor collar | 0:40:52 | 0:40:55 | |
on his chef's jacket. | 0:40:55 | 0:40:58 | |
This is a sign that he's won the highest accolade | 0:40:58 | 0:41:00 | |
that his profession can bestow - | 0:41:00 | 0:41:03 | |
Meilleur Ouvrier de France. | 0:41:03 | 0:41:05 | |
The piece of work that won it for Roger | 0:41:05 | 0:41:07 | |
was unusual in chocolate-making circles - | 0:41:07 | 0:41:10 | |
a life-size sculpture of a cocoa plantation worker | 0:41:10 | 0:41:14 | |
made entirely out of chocolate. | 0:41:14 | 0:41:16 | |
Patrick's sculptures are made from top-quality edible chocolate. | 0:41:37 | 0:41:41 | |
Some are made for high-paying corporate clients. | 0:41:41 | 0:41:44 | |
Others are the result of his own obsessions. | 0:41:44 | 0:41:47 | |
The monkeys, for example, | 0:41:47 | 0:41:48 | |
were born out of his interest in wildlife conservation. | 0:41:48 | 0:41:51 | |
The chocolate sculptures eventually decay and fall apart. | 0:42:54 | 0:42:58 | |
But Patrick has taken to making moulds of them | 0:42:58 | 0:43:00 | |
and casting them in bronze. | 0:43:00 | 0:43:03 | |
These bronze pieces sell for thousands of pounds. | 0:43:03 | 0:43:07 | |
Four tonnes. | 0:43:57 | 0:43:58 | |
La il y a un probleme, il manque un doigt. | 0:44:24 | 0:44:25 | |
Oui, il faut qu'on recree... | 0:44:25 | 0:44:27 | |
'It's time for me to try my hand at chocolate sculpture. | 0:44:27 | 0:44:30 | |
'A little repair job on a missing finger.' | 0:44:30 | 0:44:33 | |
He's got cold hands, I mean really cold hands. | 0:44:57 | 0:45:00 | |
That little bit's mine. | 0:45:46 | 0:45:49 | |
That little bit there's mine! | 0:45:49 | 0:45:52 | |
It's time to put into practice all that I've learnt | 0:45:59 | 0:46:02 | |
on my chocolate taste-journey, | 0:46:02 | 0:46:03 | |
and create my very own chocolate | 0:46:03 | 0:46:06 | |
at a place that supplies | 0:46:06 | 0:46:07 | |
some of the very top chefs and restaurants the world over. | 0:46:07 | 0:46:11 | |
I'm here on the outskirts of Paris at the headquarters of Cacao Barry, | 0:46:11 | 0:46:14 | |
more specifically the original house of Monsieur Barry. | 0:46:14 | 0:46:18 | |
And this is the Or Noir Laboratory | 0:46:18 | 0:46:21 | |
where they specialise in making unique bespoke chocolates. | 0:46:21 | 0:46:25 | |
That's what I'm going to do. | 0:46:25 | 0:46:27 | |
It's all going to get very hi tech from here on in. | 0:46:31 | 0:46:35 | |
Just to show you a bit how it works. | 0:46:37 | 0:46:39 | |
So, here we have all the belt of chocolate. Er... | 0:46:39 | 0:46:43 | |
-The belt of chocolate? -Yes, we call it the belt of chocolate. | 0:46:43 | 0:46:46 | |
Because if you take the globe, all around it you have a belt from... | 0:46:46 | 0:46:50 | |
This is the Equator, and you have the two tropics Cancer and Capricorn | 0:46:50 | 0:46:53 | |
and this is where all cocoa grows. OK? | 0:46:53 | 0:46:57 | |
First, we're going to taste chocolate. | 0:46:57 | 0:47:00 | |
So, chocolate that was created. | 0:47:00 | 0:47:02 | |
This is pure cocoa paste, | 0:47:02 | 0:47:04 | |
the 100 paste chocolate. | 0:47:04 | 0:47:06 | |
We want your palate. | 0:47:06 | 0:47:07 | |
What is interesting for me is to know your palate. | 0:47:07 | 0:47:09 | |
We want to work with your signature taste. | 0:47:09 | 0:47:11 | |
-So it will be unique to me? -Yeah. | 0:47:11 | 0:47:13 | |
It would unique and exclusive in the world. | 0:47:13 | 0:47:16 | |
It will only be in Le Gavroche that your customers | 0:47:16 | 0:47:19 | |
are going to be able to taste your flavour. Your OWN flavour. | 0:47:19 | 0:47:22 | |
-Yes! -Yes! | 0:47:22 | 0:47:23 | |
Before the process begins, Natasha, along with chocolate-maker Julie, | 0:47:25 | 0:47:28 | |
needs to get some clues as to how I want my chocolate to taste. | 0:47:28 | 0:47:33 | |
Definitely I want a strong, robust chocolate flavour | 0:47:33 | 0:47:38 | |
with a good amount of bitterness. | 0:47:38 | 0:47:41 | |
OK. | 0:47:41 | 0:47:43 | |
A hint of acidity. Just a little bit. | 0:47:43 | 0:47:46 | |
OK. | 0:47:46 | 0:47:47 | |
I do like the idea of a roasted background, | 0:47:47 | 0:47:49 | |
and the same with the fruitiness. | 0:47:49 | 0:47:51 | |
-I want fruitiness, but not overpowering. -OK. | 0:47:51 | 0:47:54 | |
Based on that profile, | 0:48:00 | 0:48:01 | |
she is now going to offer me a variety of chocolate to sample. | 0:48:01 | 0:48:04 | |
Thank you. | 0:48:06 | 0:48:07 | |
-Like a coconut liqueur. -Yeah. -Yeah. | 0:48:13 | 0:48:16 | |
Nutty. Yeah, yeah... | 0:48:17 | 0:48:19 | |
Definitely. I like the floral note to it. | 0:48:19 | 0:48:21 | |
Coconut cream kind of... | 0:48:21 | 0:48:23 | |
That's it, coconut cream. | 0:48:23 | 0:48:25 | |
-Definitely. -Mm...mm... | 0:48:25 | 0:48:26 | |
-I like that. -I like that, as well. | 0:48:36 | 0:48:38 | |
And, unlike wine tasting, we don't spit it out. | 0:48:42 | 0:48:45 | |
-Got a nice flavour. -It's well grounded. -Exactly that. | 0:48:47 | 0:48:50 | |
-But it's lacking in identity. -Yeah. -OK. Erm... | 0:48:50 | 0:48:53 | |
-Can we go stronger? -I think we could go stronger than that. | 0:48:53 | 0:48:57 | |
-Mm. -Straightaway that's better. -Oh, yeah. | 0:49:00 | 0:49:02 | |
Got a nice crunch to it. A nice feel to it. | 0:49:02 | 0:49:04 | |
-Mouth-feel is very important, too. -Width. | 0:49:04 | 0:49:08 | |
I like that, yep. | 0:49:08 | 0:49:09 | |
From solid chocolate, we move to pure cocoa paste. | 0:49:09 | 0:49:13 | |
First, it's just the smell. | 0:49:13 | 0:49:16 | |
Ooph! | 0:49:18 | 0:49:19 | |
Oh, that's unbelievable. | 0:49:25 | 0:49:27 | |
-OK. -Right. | 0:49:27 | 0:49:28 | |
I need to go back to this one. | 0:49:28 | 0:49:30 | |
Go ahead. | 0:49:30 | 0:49:31 | |
Look at the colour, also. It's much darker... | 0:49:31 | 0:49:34 | |
This one I found very interesting. | 0:49:42 | 0:49:45 | |
-I thought had a bit of mushroomy flavour, a bit musky... B1. -OK. | 0:49:45 | 0:49:49 | |
After the smell, it's time to taste. | 0:49:49 | 0:49:51 | |
But only in tiny amounts - so concentrated are the flavours. | 0:49:53 | 0:49:57 | |
-It's not easy to taste this. -No. | 0:49:57 | 0:50:00 | |
Without the sugar. That is NOT easy. | 0:50:00 | 0:50:02 | |
But I really do like the bitterness of this, | 0:50:02 | 0:50:05 | |
-and there's a hint of fruit in there, as well. -OK. | 0:50:05 | 0:50:07 | |
I'm getting good at this. | 0:50:07 | 0:50:08 | |
'Now, I've even got to taste the bean, | 0:50:08 | 0:50:11 | |
'to compare it to the paste.' | 0:50:11 | 0:50:12 | |
Mm. | 0:50:13 | 0:50:15 | |
You feel the fruit here, no? You really feel the fruit. | 0:50:15 | 0:50:17 | |
-It's fruit. Yep, very fruity. -Very, very fruity. | 0:50:17 | 0:50:20 | |
-OK? -No, I like that. I like that a lot. | 0:50:20 | 0:50:23 | |
Very interesting. Mm...hmm-mm-mm! | 0:50:23 | 0:50:26 | |
-Do you want to know where they come from now? -Oh, yes. | 0:50:26 | 0:50:29 | |
So, A1, we are travelling to Cuba. | 0:50:29 | 0:50:32 | |
Cuba! I've never been. I want to go to Cuba! | 0:50:32 | 0:50:34 | |
So we've Cuba. In Cuba the plantations are more on this part, | 0:50:36 | 0:50:40 | |
then we have Santo Domingo | 0:50:40 | 0:50:42 | |
and we have a bit of Venezuela. | 0:50:42 | 0:50:45 | |
-So, you are an American guy. -Wow. | 0:50:46 | 0:50:48 | |
MICHEL WHISTLES | 0:50:48 | 0:50:49 | |
I am sorry, but Asia you don't want. | 0:50:49 | 0:50:52 | |
Natasha and Julie have taken me on this wonderful taste train | 0:50:53 | 0:50:57 | |
of the chocolate belt. | 0:50:57 | 0:50:59 | |
And it's intriguing because I always thought I wanted chocolate | 0:50:59 | 0:51:05 | |
that had a certain acidity and certain notes of bitterness, | 0:51:05 | 0:51:10 | |
but I've actually found my taste buds wanted something completely different. | 0:51:10 | 0:51:14 | |
The one thing that I've learnt, | 0:51:14 | 0:51:16 | |
is that chocolate is very, very complex. | 0:51:16 | 0:51:18 | |
It's not just one taste. | 0:51:18 | 0:51:21 | |
It's extraordinary. | 0:51:21 | 0:51:23 | |
And it's not just taste, it's also smell and texture. | 0:51:23 | 0:51:29 | |
Julie is going to help us out. | 0:51:29 | 0:51:31 | |
This is the recipe. | 0:51:31 | 0:51:33 | |
We call this the orgue of chocolate. | 0:51:36 | 0:51:38 | |
The what? | 0:51:38 | 0:51:40 | |
The orgue of chocolate. | 0:51:40 | 0:51:42 | |
Like in a church. | 0:51:42 | 0:51:44 | |
Oh, the...the organ? | 0:51:44 | 0:51:45 | |
Yes. The organ of chocolate. | 0:51:45 | 0:51:47 | |
So, A2, can you give me 170g? | 0:51:47 | 0:51:52 | |
-170g. -Yeah. | 0:51:52 | 0:51:54 | |
'Having narrowed down the blend of chocolate used in my recipe, | 0:51:54 | 0:51:58 | |
'we're actually going to make it.' | 0:51:58 | 0:52:00 | |
It smells lovely. | 0:52:08 | 0:52:10 | |
Mmm! | 0:52:10 | 0:52:11 | |
I want it to be a chocolate that I can use on different desserts | 0:52:21 | 0:52:24 | |
but I also want to be able to offer to people | 0:52:24 | 0:52:28 | |
a bite of the chocolate as it is. | 0:52:28 | 0:52:31 | |
Because I think that would be the true reflection of my palate | 0:52:31 | 0:52:34 | |
and of what I deem as a great chocolate. | 0:52:34 | 0:52:37 | |
'This is the moment of truth. | 0:52:42 | 0:52:44 | |
'What will my chocolate taste like?' | 0:52:44 | 0:52:46 | |
It would be better to wait until it gets back to room temperature | 0:52:46 | 0:52:50 | |
so that the taste is stabilised. | 0:52:50 | 0:52:52 | |
It'll come to temperature in my mouth. | 0:52:52 | 0:52:55 | |
SHE LAUGHS | 0:52:55 | 0:52:57 | |
Hmm..! | 0:53:02 | 0:53:03 | |
Mmm! | 0:53:08 | 0:53:09 | |
It ticks all of those boxes. | 0:53:12 | 0:53:15 | |
Chocolaty. | 0:53:15 | 0:53:16 | |
Really intense chocolaty. | 0:53:16 | 0:53:18 | |
-Mm-hm. -Bitterness, sweetness... | 0:53:18 | 0:53:20 | |
Fruitiness. | 0:53:20 | 0:53:22 | |
It's got character. | 0:53:22 | 0:53:24 | |
It's unlike any other chocolate that I know of. | 0:53:24 | 0:53:27 | |
It's unique. | 0:53:27 | 0:53:29 | |
This is it. | 0:53:33 | 0:53:34 | |
I finally got it. | 0:53:34 | 0:53:36 | |
My chocolate. | 0:53:36 | 0:53:37 | |
All that hard work, | 0:53:37 | 0:53:39 | |
all that smelling and tasting | 0:53:39 | 0:53:41 | |
and that voyage to find | 0:53:41 | 0:53:43 | |
the kind of chocolate that I want. | 0:53:43 | 0:53:46 | |
I can smell that aroma. | 0:53:49 | 0:53:51 | |
Here they are. | 0:53:51 | 0:53:52 | |
My little chocolate beans. | 0:53:52 | 0:53:54 | |
Now I'm going to make a chocolate desert. | 0:53:55 | 0:53:57 | |
Something really special, | 0:53:57 | 0:53:59 | |
something extravagant, | 0:53:59 | 0:54:00 | |
something delicious - | 0:54:00 | 0:54:01 | |
a chocolate souffle. | 0:54:01 | 0:54:03 | |
Now, there are no two sterner critics | 0:54:03 | 0:54:07 | |
than my wife and daughter. | 0:54:07 | 0:54:09 | |
So you're the first people to have Michel's signature chocolate. | 0:54:13 | 0:54:17 | |
Yes! The first one to try this chocolate. | 0:54:17 | 0:54:19 | |
Better be good, uh? | 0:54:19 | 0:54:21 | |
'My daughter Emily is training to be a professional chef, | 0:54:21 | 0:54:24 | |
'so I expect her to be particularly hard on me.' | 0:54:24 | 0:54:27 | |
I am making a chocolate souffle. | 0:54:31 | 0:54:33 | |
A lovely rich, dark chocolate sauce. | 0:54:33 | 0:54:36 | |
And some chocolate cookies. | 0:54:37 | 0:54:39 | |
But I want the true flavour of the chocolate to come through. | 0:54:41 | 0:54:45 | |
So it's not too sweet. | 0:54:45 | 0:54:46 | |
Mm! | 0:54:49 | 0:54:50 | |
It's looking good enough to jump in headfirst. | 0:54:52 | 0:54:55 | |
They're coated in cocoa powder. | 0:55:09 | 0:55:12 | |
That looks just about right. | 0:55:17 | 0:55:20 | |
That's good enough to eat as it is. | 0:55:20 | 0:55:23 | |
This is indulgent. Chocolaty... | 0:55:24 | 0:55:27 | |
Mm! | 0:55:27 | 0:55:29 | |
No swear words, so it could be... could be good. | 0:55:37 | 0:55:42 | |
Or not. | 0:55:42 | 0:55:43 | |
This lovely, rich, dark, bitter chocolate sauce | 0:55:45 | 0:55:48 | |
is to pour into the souffles | 0:55:48 | 0:55:50 | |
and then you use the biscuits to dunk into the souffles. | 0:55:50 | 0:55:55 | |
They are going to love this. | 0:55:56 | 0:55:58 | |
In this country, too often we think of chocolate as just one thing - | 0:56:03 | 0:56:07 | |
a bar or a slab of sugary milk confectionery. | 0:56:07 | 0:56:10 | |
But on my journey I've discovered that it's many things. | 0:56:10 | 0:56:15 | |
It's an extremely complex and sophisticated foodstuff | 0:56:15 | 0:56:17 | |
that can embrace a myriad of flavours and textures. | 0:56:17 | 0:56:21 | |
It's a bit bitty. | 0:56:21 | 0:56:23 | |
Its history is connected with the rise and fall of empires, | 0:56:23 | 0:56:25 | |
the lives of monarchs, | 0:56:25 | 0:56:28 | |
and the Industrial Revolution. | 0:56:28 | 0:56:30 | |
And no wonder chocolate has been associated with romance for centuries, | 0:56:30 | 0:56:33 | |
what better expression of love is there | 0:56:33 | 0:56:36 | |
than the gift of chocolate? | 0:56:36 | 0:56:38 | |
-Looks good! -Yes, it looks very delicious. | 0:56:39 | 0:56:43 | |
I like the slight wobbliness of it. | 0:56:43 | 0:56:46 | |
Now you need some chocolate sauce in this. | 0:56:46 | 0:56:49 | |
Yes... | 0:56:49 | 0:56:50 | |
You ready for it? | 0:56:50 | 0:56:52 | |
Mmm! | 0:56:52 | 0:56:54 | |
Yes, please. | 0:56:56 | 0:56:57 | |
Yum! That looks delish. | 0:56:59 | 0:57:02 | |
And a chocolate cookie. | 0:57:02 | 0:57:04 | |
-To go with it? -Yes. | 0:57:04 | 0:57:05 | |
-That's too much chocolate. -No, no, no, no. | 0:57:05 | 0:57:08 | |
Never too much chocolate. | 0:57:08 | 0:57:11 | |
Oh, shall I go first? | 0:57:11 | 0:57:12 | |
Shall I not burn myself? | 0:57:12 | 0:57:14 | |
Mm! Very tasty. | 0:57:19 | 0:57:21 | |
It looks hot. | 0:57:23 | 0:57:24 | |
But it's not too... Too hot. | 0:57:24 | 0:57:27 | |
Intense in chocolate, that's for sure. | 0:57:28 | 0:57:31 | |
Not too sweet, which is nice. | 0:57:31 | 0:57:34 | |
It's very intense, but nice flavour. | 0:57:34 | 0:57:38 | |
-Intense chocolaty enough? -Mm. -Mm. | 0:57:38 | 0:57:41 | |
-Delicious. -What about the cookies? | 0:57:41 | 0:57:43 | |
I prefer the souffle. | 0:57:43 | 0:57:44 | |
I'm going to try the cookie on its own. | 0:57:44 | 0:57:47 | |
That is even more intense. | 0:57:49 | 0:57:50 | |
That's so delicious. | 0:57:50 | 0:57:52 | |
It's a chocolate-lover's dream. | 0:57:52 | 0:57:54 | |
-Yeah. No, it's perfect. -Mmm...! | 0:57:54 | 0:57:56 | |
So is this good enough? | 0:57:57 | 0:57:59 | |
Definitely good enough, Chef! | 0:57:59 | 0:58:01 | |
Was it worth my trip... | 0:58:01 | 0:58:03 | |
to find the best possible chocolate? | 0:58:03 | 0:58:07 | |
-Definitely worth it. -For sure. | 0:58:07 | 0:58:09 | |
Oh. | 0:58:09 | 0:58:10 | |
Mmm! | 0:58:10 | 0:58:12 | |
This is MY chocolate. | 0:58:12 | 0:58:13 | |
My very own mix of chocolate. | 0:58:13 | 0:58:15 | |
Good choice. | 0:58:15 | 0:58:17 | |
I'm really pleased with it. | 0:58:17 | 0:58:19 | |
Are you proud of yourself? | 0:58:19 | 0:58:21 | |
-Yeah, I am! -Well done, Dad. -I am. | 0:58:21 | 0:58:23 | |
So you should be, darling. | 0:58:23 | 0:58:25 |