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And it's quite complex, but essentially it's just a bunch of compounds. and then thinking, well, can you make that flavour profile starting from something that's not cacao beans? could you start with potatoes or rice? and what is it made from? well, we can't tell you the secrets of exactly what we do, but our hero ingredients are barley, which has this rich tradition of being used to make whisky and beer, and also carob. and we found using this combination of fermentation and roasting, which is what you do to turn cacao into chocolate, we've taken that principle, that philosophy, and turned th...

Your scientist hat on, it's just a bunch of compounds. and it's quite complex, but essentially it's just a bunch of compounds. and then thinking, well, can you make that flavour profile starting from something that's not cacao beans? could you start with potatoes or rice? and what is it made from? well, we can't tell you the secrets of exactly what we do, but our hero ingredients are barley, which has this rich tradition of being used to make whisky and beer, and also carob. and we found using this combination of fermentation and roasting, which is what you do to turn cacao into chocolate, we'...

And roasting, which is what you do to turn cacao into chocolate, we've taken that principle, that philosophy and turned these ingredients into alt—choc. and that magic of mixing now happens in the lab. talk me through the process. where does it all start? melt the fat if it needs melting and then just mix it all in the melangeur. so, it keeps grinding for 48 hours and after that, yeah, we just proceed to temper the chocolate and mould it. that science resulting in a mixture containing 15% less sugar than its chocolate equivalent. ok, that is looking particularly appetising, so i'm going for ...

What we do, but our hero ingredients are barley, which has this rich tradition of being used to make whisky and beer, and also carob. and we found using this combination of fermentation and roasting, which is what you do to turn cacao into chocolate, we've taken that principle, that philosophy, and turned these ingredients into our alt—choc. and that magic of mixing now happens in the lab. talk me through the process. where does it all start? melt the fat if it needs - melting and thenjust mix it all in the melanger. so, it keeps grinding for 48 hours. - and after that, yeah, - we just proce...

Just a bunch of compounds. and then thinking, well, can you make that flavour profile, starting from something that is not cacao beans? could you start with potatoes or rice? and what is it made from? well, we can't tell you the secrets of exactly what we do but our hero ingredients are barley, which has a rich tradition of being used to make whiskey and beer, and also carob. and we found, using this combination of fermentation and roasting, which is what you do to turn cacao into chocolate, we've taken that principle, that philosophy and turned these ingredients into alt—choc. and that magi...