Page 2 - Eric Rupert News Today : Breaking News, Live Updates & Top Stories | Vimarsana

Sausages. >> which would be nice to throw in with stew. >> onion, peppers, a little bit of cho rizzo and 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 ] he has 24? >> yeah. >> successful. >> yes. so far. wait until we arrive there. it's going to be interesting. >> don't be a downer, man. i'm optimistic. we arrive at the village where the fabled cacao beans are said to be growing and meet with the village's unofficial mayor and the farmer...

Just because of political situations. >> there was this stuff, the special chocolate. >> yeah. >> which pretty much what we're here to look at. >> yes. absolutely. >> where it comes from, what's involved. >> eric ate some of chris's chocolate and heard about these wild cacao trees that he was sourcing from in peru, and prompt by got me involved in this designer chocolate bar business. >> i'm a rather famous guy and i never cared about desserts. you on the other hand, eat chocolate everyday? >> every day. >> so here we are, three men and a chocolate bar. good thing for the world or exploitive o...

Eric and i are heading to the 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 chocolateer and business partner in this knuckleheaded adventure. >> one of life's joys. meeting in a peruvian market. so, basically a hen soup. that's good. where in the world does chocolate come from? >> well, 45% from ivory coast in africa. we don't deal in those beans just because of political situations. >> there was this stuff, the

Shamanic obligations. >> guys, you have 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. >> it smells like ganja. 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. >> that's coming. i got it. we did it. >> over. >> okay. done.

>> i'm in peru with this guy, eric rupert. >> he was looking at this, he went into the tree. >> that's funny. >> chef of the world famous restaurant le better ardier 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 that's why we're in peru. before we get all indiana jones, we're spending some time in lima, as we like the capital city just fine. we have both of us, from previous trips, friends here. lima is the cultural hub and culinary capital of a country that has...