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Easter bunnies, cacao beans and pollinating bugs: A basket of 6 essential reads about chocolate

Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.

California , United-states , Virginia , Berkeley , America , Americans , American , Kelley-fanto-deetz , Caitlin-clark , Robert-ulin , Sheryl-barringer , Leticia-fanucchi

Easter bunnies, cacao beans and pollinating bugs: A basket of 6 essential reads about chocolate

Two food scientists, an entomologist, an anthropologist, a veterinarian and a historian walk into a bar (of chocolate) and tell bitter and sweet stories of this favorite treat.

California , United-states , Virginia , Berkeley , Americans , American , America , Caitlin-clark , Robert-ulin , Leticia-fanucchi , Sheryl-barringer , Kelley-fanto-deetz

Why Hawaiian Chocolate Is Some of the Rarest in the Country

“Now, don’t just gobble it down all at once.” When Will Lydgate is introducing people to his Kauai ...

Hawaiian-islands , Hawaii , United-states , Waialua , Waimea , Hawaiian , Americans , American , Mount-waialeale , Waimea-chocolate-company , University-of-hawaii-college-tropical-agriculture , Will-lydgate

PLDT champions sustainability thru Bohol Cacao production, rehab project

PLDT champions sustainability thru Bohol Cacao production, rehab project

Philippines , Dalareich-polot , Elena-golf-country-club-in-laguna , Alagang-kapatid-foundation , Rehabilitation-training-program , Golf-tournament , Elena-golf , Country-club , Together-through-camaraderie-among-champions , Smart-foundation , Bohol-cacao-production , Bohol-chocolate

Chocolate chemistry – a food scientist explains how the beloved treat gets its flavor, texture and tricky reputation as an ingredient

There’s a lot of interesting science behind the fermenting, roasting, grinding and melting that turns chocolate into the bars, bonbons and baked goods you know and love.

United-states , Americans , Cacao , Hocolate , Ooking , Ark-chocolate , Ermentation , Lavor , Lavor-chemistry , Lavors , Roteins

Anthony Bourdain Parts Unknown

>> marissa: there is a lot of ingredients, good ingredients, all year 'round. >> eric: the rocoto is very good. >> anthony: what do you do when you're homesick for peruvian food, uh, in your traveling? there's really no -- >> coque: we take some -- always some chilies with us in the, you know, the luggage. we are the perfect, uh, smugglers. >> eric: i believe you. i believe you do it, man. [ laughter ] >> anthony: i hate to say goodbye to this, but it is what it is. things to do, places to go, wild and apparently extremely rare cacao trees to visit. incredible meal. so happy. >> marissa: thank you. >> anthony: so happy. [ women singing in spanish ] >> anthony: all i could say is, if people are anywhere near this nice on the rest of this trip, it's going to be okay. lima, city of kings, home to a third of peru's people.

Coque-speaking-spanish , Anthony , Fly-margin , Uh , Eric-ripert , Marissa-guiulfo , Ingredients , Us , Rocoto , Peruvian-gastronomy , Chilies , Traveling

Anthony Bourdain Parts Unknown

>> anthony: so, where does chocolate come from? >> eric: um -- >> anthony: the bean. okay. here's where chocolate comes from. the trees produce pods. you split open the pods and take out the beans. the buyer sun dries the beans, then roasts them. after roasting, the beans are extracted from their shells and ground up, producing chocolate liquor. mix this concentrate with milk, sugar, cocoa butter, and you get what we call commercial chocolate. now, our chocolate bar sells for a nosebleed price that's high by even premium chocolate standards. so, where does the money go? and most importantly to me and eric, are we doing a good thing? here's 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

Anthony , Eric-ripert , Chocolate , Trees , Pods , Beans , Um , Sun , Bean , Buyer , Milk , Producing-chocolate-liquor

Anthony Bourdain Parts Unknown

Tony and world-renowned chef Eric Ripert, explore the far reaches of indigenous Andes, from hip, modern Lima back in time into pre-Columbian Peru in search of...

Anthony , In-peru , People , Lima , City , City-of-chiclayo , A-million , 400 , Chocolate , Stuff , Cacao , Mountains

Anthony Bourdain Parts Unknown

including, and most interesting to us, a strain of cacao previously thought to be almost extinct. a few years ago, the valley's cacao trees were genetically tested at a usda lab and proven to have identical dna to one of the rarest forms of cacao in the world, this stuff, the real deal, pure nacionale. don fortunato is our cacao connection, a farmer whose family has been working these mountains for over 40 years. >> chris: so they're just absolutely beautiful when they start out. absolutely beautiful. >> anthony: really kooky looking pods as they just come right off the trunk of the tree. >> chris: this -- >> anthony: they sorta look like somebody, you know, glued them to the side of a tree, you know. this is a once a year crop? >> chris: it goes continuously, but this is the peak season. >> eric: see the way it comes out? try that. like take one in your mouth. bite it, and you see those -- the nibs inside? those are the cocoa nibs.

Cacao , Us , Cacao-trees , The-valley , Strain , Lab , Usda , Stuff , World , Don-fortunato , The-real-deal , Cacao-connection

Anthony Bourdain Parts Unknown

Tony and world-renowned chef Eric Ripert, explore the far reaches of indigenous Andes, from hip, modern Lima back in time into pre-Columbian Peru in search of...

Anthony , Chocolate , Things , Farmers , Cacao , Beans , Education , Maranon-canyon , Some , Spanish , Mountains , Man