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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? we're kind of moving into the spanish and what's 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 arrive there. it's going to be interesting. >> don't be a downer, man. i'm optimistic. we arrive at t...

To a successful harvest. [ speaking foreign language ] but we're not done. we have to transport this stuff to our trees and finish the job ourselves. >> i know you won't believe it but the energy has changed. i'm serious, not joking. >> listen, i'm 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 curtin, master choclatier and our business partner in this adventure. one of life's great joys, eati...

>> guys, you need to get out. the guy is coming with his bike, and he doesn't 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. >> that's smoking. i'm going to get it. hold on. now i've got it. >> let's do it. >> okay. oh, yeah, yeah, yeah. that's 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 every step. >> oh, geez. >> this is cacao. >> are we there? >> no, no, we're not there. >> he's a bab...

Even premium chocolate standards. so where does the money go? 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 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 profits we make off our first bar to a local charity. >> what's unusual about these pods? these beans? >>...