Eric Ripare News Today

For his hospitality. >> what are you thinking? >> butterfly marinade grill. >> you could do that with a nice sausages. >> which would be nice to throw in with stew. in chorizo, chicken, onion, peppers, a little bit of spice. >> and potatoes? were kind of moving into the spanish and whats it called? >> and we can use shrimp from the guy. shrimp and chicken works. >> that sounds like a plan. [ speaking foreign language ] >> you have 24? >> yeah. >> successful. >> yes. so far. but wait until we arr...

To a successful harvest. [ speaking foreign language ] but were not done. we have to transport this stuff to our trees and finish the job ourselves. >> i know you wont believe it but the energy has changed. im serious, not joking. >> listen, im not disbelieving. i have an open mind. eric and i are heading to the mariyon canyon, eight hours by car from chiclayo, well into the andean highlands. ♪ on the way, we stop for lunch and meet up with this guy. [ speaking foreign language ] >> chris curt...

>> guys, you need to get out. the guy is coming with his bike, and he doesnt care. >> a bridge. a bundle of eucalyptus leaves. a badly working lighter. got to get right. >> smells like ganga. do you have a lighter? >> we need to burn this stuff and pass it around our bodies three times. >> got something. >> oh, too moist. oh, you got it, man. >> okay. >> smoking. >> thats smoking. im going to get it. hold on. now ive got it. >> lets do it. >> okay. oh, yeah, yeah, yeah. thats coming. i got it.

And our cacao farmer, who will lead us to the trees. what was a depicted as a short walk up a short incline turned out to be an epic hump up one hill after another. >> when you tire up, you tell us. >> when i slump to the ground and urinate all over myself, that will probably be a tip that i probably want to stop. another reason i hate the swiss, mountains. >> i love mountains. >> eric, who grew up in the pyrenees, is up the slopes like a gazelle. me, i feel every year of my misspent life with e...

Even premium chocolate standards. so where does the money go? most importantly to me and eric, are we doing a good thing? heres how it breaks down. the raw cacao costs one chunk. labor, the inner sleeve, this much. design, box, packaging, this much. various sundry equipment and miscellaneous, another small chunk. chris, me and eric get a slice out of every bar. that leaves this much, which the retailer takes. chef bleeding heart hippie here has already convinced me to give whatever meager profit...

In a peruvian market. >> i love markets for breakfast. its nice. >> so basically, a hen soup. thats good. where in the world does chocolate come from? >> well, 45% from ivory coast in africa. we dont deal in those beans just because of political situations. >> there was this stuff, the special chocolate. >> yeah. >> which pretty much is what were here to look at. >> yes. absolutely. >> where it comes from, whats involved. >> eric ate some of chriss chocolate and heard about these wild cacao tree...

Eric ripare. >> he was looking at this, he went into the tree. >> thats funny. >> chef of the world famous restaurant le bernardan in new york. to look at where chocolate comes from, particularly our chocolate, the very expensive limited run designer chocolate bar business that eric got me into last year. so thats why were in peru. but before we get all indiana jones were spending some time in lima, as we like the capital city just fine. and we have, both of us, from previous trips, friends here...

Remotest peru, but not before ive re-immersed myself in the booming lima food scene. ♪ i took a walk through this beautiful world ♪ ♪ felt the cool rain on my shoulder ♪ ♪ found something good in this beautiful world ♪ ♪ i felt the rain getting colder ♪ ♪ sha la la la la ♪ sha la la la la la ♪ sha la la la la ♪ sha la la la la la la ♪ >> im in peru with this guy,