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>> peru is a country that's historically driven men mad, mad for gold, for coca, for its magical, ancient history. but now, there's something else drawing outsiders to its hidden mountain valleys. we love this stuff. we obsess about it, gorge on it, and fetishize it. i'm talking about chocolate. once a common treat, it's now becoming as nuanced as fine wine, making the pursuit of the raw, good stuff all the more difficult. i'm joining that hunt in remotest peru, but not before i've re-immersed myself in the booming lima food scene. >> i took a walk through this beautiful world. felt ...

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 anthony im in peru with this guy, eric ripert. Eric the guy was looking at us. He went into the tree. Anthony thats funny. Chef of the worldfamous restaurant le bernardin in new york, to look at where chocolate comes from, particularly our chocolate, the very expensive, limitedrun, designer chocolate bar business that eric got me...

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Eric and i are heading to the maranon canyon, eight hours by car from chiclayo, well into the andean highlands. ♪ on the way, we stop for lunch and to meet up with this guy. >> eric: uh, you want a sopa de gallina? >> anthony: gallina, si. >> eric: sopa de -- >> chris: si. >> eric: tres sopas de gallina, por favor. >> anthony: chris curtin, master chocolatier, and our business partner in this knuckleheaded adventure. >> anthony: one of life's great joys, eating at a peruvian market. >> eric: i love markets for breakfast. it's nice. >> anthony: so, sopa de gallina, basically a hen soup. >> er...