1
00:00:00,200 --> 00:00:04,800
Speaker 1: Brought to you by the all new Toyota Corolla. Welcome

2
00:00:04,840 --> 00:00:14,400
Speaker 1: to Stuff you Should Know from House stuff Works dot com. Hey,

3
00:00:14,440 --> 00:00:16,760
Speaker 1: and welcome to the podcast. I'm Josh Clark and I'm

4
00:00:16,800 --> 00:00:19,520
Speaker 1: with Charles de w Chuck Bryant. He's with me right

5
00:00:19,520 --> 00:00:22,840
Speaker 1: now drinking the quaw. That's right, and Jerry's over there,

6
00:00:23,239 --> 00:00:26,520
Speaker 1: fresh back from San Francisco. Like, yeah, everything's coming up

7
00:00:26,560 --> 00:00:29,520
Speaker 1: aces in this room right now, just because we're here. Yeah,

8
00:00:29,960 --> 00:00:33,640
Speaker 1: just because it's stuff you should that's right. Welcome to

9
00:00:33,680 --> 00:00:36,599
Speaker 1: the show. Welcome to the show. Hey, I'd like to

10
00:00:36,880 --> 00:00:41,440
Speaker 1: shout out a little Bit Sweets for for no reason

11
00:00:41,479 --> 00:00:43,920
Speaker 1: other than they make awesome candy. Well send it to

12
00:00:44,000 --> 00:00:47,599
Speaker 1: us from time time in a little while. Well, we're

13
00:00:47,640 --> 00:00:51,239
Speaker 1: doing chocolate today and little Bit Sweets in Brooklyn, New

14
00:00:51,320 --> 00:00:55,880
Speaker 1: York now has a retail space. Oh yeah, congratulate at

15
00:00:55,960 --> 00:00:58,000
Speaker 1: Chelsea Market. You ever been there? That's awesome? I have not.

16
00:00:58,480 --> 00:01:01,200
Speaker 1: Oh wait, is that the one like the it's relatively

17
00:01:01,280 --> 00:01:04,679
Speaker 1: new and awesome. Yeah, yeah, yeah. I wonder if they're

18
00:01:04,720 --> 00:01:07,320
Speaker 1: Rubanelbos with like Mario Batali and all that. Doesn't he

19
00:01:07,360 --> 00:01:09,200
Speaker 1: have a place there? I don't know. I think he does.

20
00:01:09,280 --> 00:01:10,880
Speaker 1: I've been through there though. It's it's a cool place,

21
00:01:11,000 --> 00:01:13,560
Speaker 1: that's neat. So congratulations to Liz and gen of little

22
00:01:13,600 --> 00:01:17,720
Speaker 1: bit Sweet sound seem at Chelsea Market they make great chocolate.

23
00:01:17,800 --> 00:01:21,399
Speaker 1: And I'm gonna ask Liz after this is released if

24
00:01:21,400 --> 00:01:23,840
Speaker 1: we screwed it up really bad or if we got

25
00:01:23,840 --> 00:01:28,680
Speaker 1: it pretty pretty good? Oh the chocolate thing, because she'll know, well, sure,

26
00:01:29,080 --> 00:01:33,520
Speaker 1: she's a chocolate tour. That's right. Um, okay, that was

27
00:01:33,600 --> 00:01:39,920
Speaker 1: nice to be chucked, um chuck. Yes, well you just

28
00:01:40,000 --> 00:01:43,959
Speaker 1: kind of screwed up my intro question. Oh really, what

29
00:01:44,120 --> 00:01:46,640
Speaker 1: was it? I have ever had chocolate? Do you know

30
00:01:46,680 --> 00:01:49,320
Speaker 1: about chocolate? Yeah? I know a little bit about chocolate.

31
00:01:49,400 --> 00:01:52,160
Speaker 1: I do too now. Um. And I was surprised at

32
00:01:52,200 --> 00:01:55,680
Speaker 1: reading this article how closely this episode will probably resemble

33
00:01:55,720 --> 00:01:58,040
Speaker 1: our coffee episode. And you're gonna say that it's just

34
00:01:58,080 --> 00:02:01,600
Speaker 1: like they're almost like to beans in the same pod. Yeah,

35
00:02:01,720 --> 00:02:04,440
Speaker 1: and some of the processes are similar, and uh yeah,

36
00:02:04,560 --> 00:02:07,040
Speaker 1: I totally thought the same thing. Yeah, people are exploited

37
00:02:07,040 --> 00:02:10,760
Speaker 1: in much the same way. There's child slavery involved, fair

38
00:02:10,800 --> 00:02:13,840
Speaker 1: trade swoops in tries to like correct back. There's beans,

39
00:02:13,840 --> 00:02:17,600
Speaker 1: there's roasting, they're drying. Yeah, all sorts of similar processes.

40
00:02:17,680 --> 00:02:20,840
Speaker 1: And there's a ficionados who I imagine can tell the

41
00:02:20,840 --> 00:02:23,720
Speaker 1: difference between a bean grown one place and being grown

42
00:02:23,720 --> 00:02:26,760
Speaker 1: another place, because it makes a difference, as we'll find true.

43
00:02:26,800 --> 00:02:28,640
Speaker 1: I think we should finish out. Maybe we could make

44
00:02:28,680 --> 00:02:31,560
Speaker 1: a sweet and do wine and then most kind of

45
00:02:31,560 --> 00:02:34,440
Speaker 1: three similar Well, no, we we gotta put it in

46
00:02:34,480 --> 00:02:37,520
Speaker 1: with our like beer and cheese. We'll call it the

47
00:02:37,520 --> 00:02:42,000
Speaker 1: good Life sweet. Let's add yachts at the end, just

48
00:02:42,040 --> 00:02:48,280
Speaker 1: to cap it off. Beer, wine, cheese, chocolate, yachts. I

49
00:02:48,360 --> 00:02:52,000
Speaker 1: never realized how ugly that word is until just now. Yachts.

50
00:02:52,080 --> 00:02:54,679
Speaker 1: That's the way I said it. Even if you say

51
00:02:54,680 --> 00:02:59,120
Speaker 1: it like it's spelled as you come up with yachts.

52
00:02:59,160 --> 00:03:04,200
Speaker 1: Stupid word, So chuck. Yes, chocolate. It turns out um

53
00:03:04,360 --> 00:03:08,840
Speaker 1: is actually a pretty ancient thing, like eating chocolate. It

54
00:03:08,880 --> 00:03:12,959
Speaker 1: grows from the cacao tree. Well consuming chocolate, right, okay, yes,

55
00:03:13,120 --> 00:03:17,640
Speaker 1: nice cat Um. They found a bowl from somewhere in

56
00:03:17,680 --> 00:03:25,080
Speaker 1: Mesoamerica that dates back to I think BC UM and

57
00:03:25,120 --> 00:03:30,040
Speaker 1: it has residue chocolate residue in it still, yeah, traces

58
00:03:30,120 --> 00:03:33,320
Speaker 1: of it um, So we know that people have been

59
00:03:33,320 --> 00:03:39,360
Speaker 1: consuming chocolate since at least BC it's highly unlikely that

60
00:03:39,440 --> 00:03:42,560
Speaker 1: we just happened to find the first bowl that was

61
00:03:42,560 --> 00:03:47,320
Speaker 1: ever used to consume chocolate for the first time. Um,

62
00:03:47,400 --> 00:03:52,000
Speaker 1: and we know that the first first record of somebody

63
00:03:52,040 --> 00:03:56,880
Speaker 1: mentioning chocolate came about three d the Maya. We're drinking

64
00:03:56,880 --> 00:03:59,840
Speaker 1: it back then, that's right. Yeah, they offered it to

65
00:03:59,880 --> 00:04:05,000
Speaker 1: the odds. Yes, it was highly cherished, it was, but

66
00:04:05,040 --> 00:04:08,480
Speaker 1: it was a beverage and for chocolate's life it has

67
00:04:08,480 --> 00:04:15,360
Speaker 1: been a beverage. Uh, gritty, frothy, kind of a bitter beverage.

68
00:04:15,560 --> 00:04:20,160
Speaker 1: And then sometimes they would add cinnamon, hot pepper, um,

69
00:04:21,279 --> 00:04:23,839
Speaker 1: hot pepper, and chocolate. By the way, yeah, I do too,

70
00:04:23,880 --> 00:04:28,600
Speaker 1: like the chili chocolates A nice sipping chocolate. Well no,

71
00:04:28,760 --> 00:04:31,240
Speaker 1: I mean that the hard variety. It's good in like

72
00:04:31,279 --> 00:04:36,520
Speaker 1: a sipping chocolate too. Really you can come across that, okay, yeah. Um.

73
00:04:36,600 --> 00:04:39,920
Speaker 1: So the Maya were the ones who like really kind

74
00:04:39,960 --> 00:04:45,920
Speaker 1: of founded chocolate consumption as we understand it, and then

75
00:04:45,960 --> 00:04:48,760
Speaker 1: it was adopted by the Aztecs, who had a pretty

76
00:04:48,960 --> 00:04:52,840
Speaker 1: um short memory span apparently because the Aztecs the Triple

77
00:04:52,839 --> 00:04:57,000
Speaker 1: Alliance conquered the Maya at some point and said, hey,

78
00:04:57,040 --> 00:04:59,800
Speaker 1: we like this chocolate. But we're gonna forget that we

79
00:05:00,000 --> 00:05:01,400
Speaker 1: at it from the Maya. We're gonna say we got

80
00:05:01,440 --> 00:05:05,360
Speaker 1: it from the god catzel Kotal, right, and he was

81
00:05:05,520 --> 00:05:08,440
Speaker 1: the a god who was kicked out of the dominion

82
00:05:08,480 --> 00:05:11,960
Speaker 1: of God's forgiving chocolate to the Aztecs, as the Aztecs

83
00:05:11,960 --> 00:05:15,440
Speaker 1: tell it, which is not nice. What getting kicked out? Yeah,

84
00:05:15,520 --> 00:05:20,400
Speaker 1: for sharing your chocolate, you know, yeah, because you're out

85
00:05:20,480 --> 00:05:25,280
Speaker 1: chocolate and you got kicked out of the pantheon. That's right.

86
00:05:25,640 --> 00:05:30,680
Speaker 1: In the Aztecs, um called chocolate. I'm pronounced that huacatl.

87
00:05:32,080 --> 00:05:34,440
Speaker 1: I think that's probably right. Um. And this thought to

88
00:05:34,520 --> 00:05:37,479
Speaker 1: meant I mean bitter water, and like you said, they

89
00:05:37,520 --> 00:05:40,800
Speaker 1: would add certain spices to it to make it more palatable.

90
00:05:41,040 --> 00:05:44,159
Speaker 1: But the gods and the kings and everyone thought it.

91
00:05:44,279 --> 00:05:47,080
Speaker 1: You know, it was like, uh, like a super drink,

92
00:05:47,480 --> 00:05:49,680
Speaker 1: so they would drink like tons of it. Well yeah,

93
00:05:49,839 --> 00:05:53,640
Speaker 1: months a Zuma was apparently, um fond enough of it

94
00:05:53,680 --> 00:05:55,599
Speaker 1: that he drank like fifty cups of it a day.

95
00:05:55,920 --> 00:05:57,760
Speaker 1: That's crazy. I think we said that in another one

96
00:05:57,760 --> 00:06:00,840
Speaker 1: that sounded familiar it did to me, Yeah, or maybe

97
00:06:00,880 --> 00:06:03,520
Speaker 1: he drank lots of coffee. I wonder what it was.

98
00:06:03,800 --> 00:06:07,360
Speaker 1: I don't know. Um, it was a currency. Yeah, there was.

99
00:06:07,400 --> 00:06:10,440
Speaker 1: Actually it was an actually a sixteenth century az Tech

100
00:06:10,520 --> 00:06:16,080
Speaker 1: document that is basically a currency exchange for cocao. You no,

101
00:06:16,240 --> 00:06:19,200
Speaker 1: the being for chocolate beans. Yeah. It's like a hundred

102
00:06:19,240 --> 00:06:22,320
Speaker 1: of them buys a turkey. Ye. And it's a one

103
00:06:22,360 --> 00:06:25,000
Speaker 1: for one exchange for a good tamalia. That's a pretty

104
00:06:25,000 --> 00:06:28,559
Speaker 1: good deal. I take that. Yeah. Um, But the point

105
00:06:28,600 --> 00:06:33,600
Speaker 1: is this chocolate, like the it was sacred to the Mesoamericans.

106
00:06:34,040 --> 00:06:37,240
Speaker 1: It was currency. It was a big deal. Uh. And

107
00:06:37,279 --> 00:06:40,359
Speaker 1: then the Spaniards came along and they said, what are

108
00:06:40,360 --> 00:06:44,279
Speaker 1: you guys drinking? And they took a sip and they

109
00:06:44,320 --> 00:06:46,800
Speaker 1: spit it out, and then they tried it again, like

110
00:06:46,839 --> 00:06:49,559
Speaker 1: maybe it's okay. And there's some pretty good quotes about

111
00:06:49,560 --> 00:06:53,400
Speaker 1: what the Spaniards thought of chocolate and how it tasted. Yeah.

112
00:06:53,480 --> 00:06:58,000
Speaker 1: One of them, uh, comes from a Jesuit missionary and

113
00:06:58,040 --> 00:07:01,120
Speaker 1: he said it is is loathsome to such as they're

114
00:07:01,160 --> 00:07:04,200
Speaker 1: not acquainted with it, having a scum or froth. That

115
00:07:04,360 --> 00:07:07,640
Speaker 1: is very unpleasant taste. Yeah. I also saw another quote

116
00:07:07,680 --> 00:07:10,560
Speaker 1: that said, um, it was a Spaniard who referred to

117
00:07:10,720 --> 00:07:14,120
Speaker 1: chocolate as a bitter drink for pigs. Yeah, I get,

118
00:07:14,120 --> 00:07:17,040
Speaker 1: I mean really bitter chocolate I can't stomach no, and

119
00:07:17,080 --> 00:07:19,520
Speaker 1: that's what they were drinking. I mean like the concept

120
00:07:19,600 --> 00:07:23,200
Speaker 1: of sweet chocolate came thanks to Europe, and it came

121
00:07:23,240 --> 00:07:26,680
Speaker 1: about this time. So, um, who was it that conquered

122
00:07:26,680 --> 00:07:33,960
Speaker 1: the Aztecs? Cortez the killer Um. Cortez basically said all right,

123
00:07:34,160 --> 00:07:36,320
Speaker 1: I'm gonna take this chocolate and we're gonna see what

124
00:07:36,360 --> 00:07:39,920
Speaker 1: Europe does to it. And Europe went crazy for it.

125
00:07:40,280 --> 00:07:43,000
Speaker 1: Of course they sweetened it, right, that was the That

126
00:07:43,120 --> 00:07:48,560
Speaker 1: was Europe's big addition to chocolate, adding sugarcane or honey

127
00:07:48,680 --> 00:07:51,240
Speaker 1: or molasses or something to the chocolate to sweeten. And

128
00:07:51,240 --> 00:07:52,840
Speaker 1: all of a sudden, Europe is like, we like this,

129
00:07:53,080 --> 00:07:57,360
Speaker 1: let's enslave the people. Cortez comes back and says, good news.

130
00:07:57,400 --> 00:08:01,160
Speaker 1: They love the chocolate, and monte Zuma and the rest

131
00:08:01,200 --> 00:08:03,320
Speaker 1: of the Triple Allianes for like, that's great, we don't care.

132
00:08:03,320 --> 00:08:06,040
Speaker 1: It's like, don't know, this does pertain to you. There's

133
00:08:06,080 --> 00:08:08,640
Speaker 1: good news and bad news. Bad news is you have

134
00:08:08,640 --> 00:08:13,480
Speaker 1: a new great father, meet my thunderstick, the boomstick. Uh

135
00:08:13,600 --> 00:08:16,440
Speaker 1: so what the Europeans did? They enslaved them for a while,

136
00:08:16,520 --> 00:08:19,280
Speaker 1: and then the demand rose, so they said, hey, why

137
00:08:19,280 --> 00:08:22,320
Speaker 1: don't we just start growing this stuff in territories that

138
00:08:22,360 --> 00:08:26,520
Speaker 1: we um have conquered, which is you can only grow

139
00:08:26,600 --> 00:08:29,960
Speaker 1: the cacou tree within about twenty degrees north or south

140
00:08:30,000 --> 00:08:32,600
Speaker 1: of the equator the tropics. Yeah yeah, um, and it

141
00:08:32,720 --> 00:08:36,920
Speaker 1: likes very wet conditions. And it's also apparently the cacou

142
00:08:37,000 --> 00:08:42,640
Speaker 1: tree is really um finicky, which we'll talk about but um.

143
00:08:42,679 --> 00:08:44,560
Speaker 1: When they did figure out that they could plan it

144
00:08:44,600 --> 00:08:49,120
Speaker 1: along the tropics, the cost of chocolate dropped tremendously in Europe,

145
00:08:49,480 --> 00:08:52,320
Speaker 1: which was necessary to make it, you know, something that

146
00:08:52,480 --> 00:08:55,160
Speaker 1: wasn't just for royalty, right. And then still at this

147
00:08:55,240 --> 00:08:57,840
Speaker 1: time people were consuming it as a drink even in

148
00:08:57,880 --> 00:09:00,880
Speaker 1: Europe as well, but they were sweetening it um. And

149
00:09:00,920 --> 00:09:03,280
Speaker 1: then so you would have a person who got ahold

150
00:09:03,320 --> 00:09:05,960
Speaker 1: of the beans, roasted them, uh, and then made their

151
00:09:06,000 --> 00:09:08,400
Speaker 1: own chocolate and then sold it all in one place.

152
00:09:09,000 --> 00:09:12,720
Speaker 1: Then the industrial revolution happened and everybody applied the principles

153
00:09:12,720 --> 00:09:17,000
Speaker 1: of industry to everything. It basically, smash everything right exactly,

154
00:09:17,040 --> 00:09:18,960
Speaker 1: and see what happens to using machine and smash it

155
00:09:19,280 --> 00:09:24,600
Speaker 1: unless you're a luddy. And then you smash the machine itself. Right. Um.

156
00:09:24,720 --> 00:09:27,960
Speaker 1: There was a Dutch entrepreneur name Conrad Johannes van Houten.

157
00:09:29,360 --> 00:09:33,200
Speaker 1: Do you think in the millhouse? How can you not know? Um?

158
00:09:33,280 --> 00:09:35,400
Speaker 1: And he was the first one to press the cacao

159
00:09:35,400 --> 00:09:38,880
Speaker 1: bean um, which separates and we'll get into all this later,

160
00:09:38,920 --> 00:09:43,480
Speaker 1: but essentially separated the cacao into the butter and the powder,

161
00:09:44,400 --> 00:09:46,280
Speaker 1: the dry part, right. And he figured out if you

162
00:09:46,320 --> 00:09:51,559
Speaker 1: add a little more butter back into it, which is strange, Um,

163
00:09:51,640 --> 00:09:54,760
Speaker 1: you can make a bar. Yeah. Or if you ad

164
00:09:54,760 --> 00:09:57,839
Speaker 1: a little alkali, be a little less bitter, a little

165
00:09:57,840 --> 00:10:01,959
Speaker 1: more palatable. And then Joseph Fry and englishman said, hey,

166
00:10:02,040 --> 00:10:04,440
Speaker 1: why don't we have a little sugar, maybe a little

167
00:10:04,440 --> 00:10:07,760
Speaker 1: more cocoa butter, And now we have the first chocolate bar. Okay,

168
00:10:07,800 --> 00:10:10,080
Speaker 1: so I have it wrong. Joseph Fry invented the cocoa,

169
00:10:10,280 --> 00:10:14,280
Speaker 1: the chocolate bar. Van Houten invented Dutch cocoa, which is

170
00:10:14,280 --> 00:10:17,520
Speaker 1: a sweeter cocoa powder. And Rodolph Lynt, if you you

171
00:10:17,600 --> 00:10:20,160
Speaker 1: might recognize that, still, how do you not like lint?

172
00:10:20,559 --> 00:10:24,880
Speaker 1: He invented conking in seventy nine and we'll get into

173
00:10:24,920 --> 00:10:27,000
Speaker 1: what that is later, but it's a pretty important process.

174
00:10:27,120 --> 00:10:29,480
Speaker 1: But it's conk like the shell. Yeah, because the first

175
00:10:30,240 --> 00:10:33,600
Speaker 1: like a shell. Um. But we'll get into what that means.

176
00:10:33,600 --> 00:10:37,840
Speaker 1: But it basically makes it smoother and more affordable. You

177
00:10:37,840 --> 00:10:40,440
Speaker 1: can mass produce it as like the chocolate bars we

178
00:10:40,480 --> 00:10:43,880
Speaker 1: know and love. And then uh, in the early nine hundreds,

179
00:10:44,120 --> 00:10:47,160
Speaker 1: all this is going on within a few decades. There's

180
00:10:47,200 --> 00:10:50,160
Speaker 1: like all these sudden quick advances in chocolate that that

181
00:10:50,280 --> 00:10:57,160
Speaker 1: takes chocolate from this frothy, gritty, bitter drink to chocolate

182
00:10:57,200 --> 00:11:01,079
Speaker 1: as we understand it today, starting in the ninety century.

183
00:11:01,320 --> 00:11:04,439
Speaker 1: And then I think in the nineteen o four early

184
00:11:05,040 --> 00:11:08,480
Speaker 1: d a guy with the last name of Nestley about

185
00:11:08,559 --> 00:11:11,280
Speaker 1: to add milk powder, and then we had milk chocolate

186
00:11:11,400 --> 00:11:16,679
Speaker 1: and the humanity achieved its pinnacle. That's right, Uh, Henry

187
00:11:16,880 --> 00:11:23,319
Speaker 1: or Henry Nestlee and Milton Hersheet very important dudes. Um,

188
00:11:23,400 --> 00:11:25,280
Speaker 1: And that was that was for milk chocolate. But you know,

189
00:11:25,360 --> 00:11:28,640
Speaker 1: you can also make dark chocolate less bitter by some

190
00:11:28,720 --> 00:11:31,120
Speaker 1: of the same processes, because you know, when you buy

191
00:11:31,120 --> 00:11:34,600
Speaker 1: the dark chocolate has a percentage of and the higher

192
00:11:34,640 --> 00:11:38,040
Speaker 1: the percentage, the more bitter it is. I can't go

193
00:11:38,200 --> 00:11:42,800
Speaker 1: above like seventies. My max is it? Do your your

194
00:11:43,040 --> 00:11:46,079
Speaker 1: mouth just start catching on fire, your teeth fall out

195
00:11:46,160 --> 00:11:48,480
Speaker 1: or what happened? Like that bitter chocolate taste some people

196
00:11:48,520 --> 00:11:53,400
Speaker 1: love super super bittery. I'm a super taster with bitter. Um.

197
00:11:53,640 --> 00:11:55,640
Speaker 1: Do you remember in our taste episode we talked about

198
00:11:55,640 --> 00:11:59,280
Speaker 1: super tasters. Like, since that episode, I've noticed that with bitter,

199
00:11:59,679 --> 00:12:03,000
Speaker 1: like I taste it way more than most people. Yeah,

200
00:12:03,120 --> 00:12:05,600
Speaker 1: and um, how do you like your chocolate? Like I

201
00:12:05,640 --> 00:12:09,600
Speaker 1: can handle dark chocolate, but like it tastes really bitter

202
00:12:09,679 --> 00:12:12,120
Speaker 1: to me. But like I can barely handle grapefruit. I

203
00:12:12,120 --> 00:12:14,360
Speaker 1: had to train myself to enjoy grapefruit, and I don't

204
00:12:14,360 --> 00:12:18,080
Speaker 1: like grapefruit. Yeah. Maybe you're a bitter super taste too, maybe,

205
00:12:18,280 --> 00:12:21,080
Speaker 1: but if you I can tell you that just practice

206
00:12:21,320 --> 00:12:24,400
Speaker 1: makes perfect with drinking grapefruit to Oh well for me

207
00:12:24,480 --> 00:12:27,400
Speaker 1: eating chocolate, right, um? And I like I sprinkle a

208
00:12:27,400 --> 00:12:29,040
Speaker 1: little sea salt on it now too, which is really

209
00:12:29,040 --> 00:12:32,320
Speaker 1: like that? Oh yeah yeah that's pretty good. Yeah. Um,

210
00:12:32,360 --> 00:12:34,960
Speaker 1: all right, So let's get into the seed or the

211
00:12:34,960 --> 00:12:37,640
Speaker 1: bean a little bit. Uh. They growing pods on a tree,

212
00:12:38,440 --> 00:12:42,920
Speaker 1: and the tree itself is they grow taller than ft.

213
00:12:43,000 --> 00:12:46,839
Speaker 1: But for um cultivation, they trim them so they don't

214
00:12:46,880 --> 00:12:50,280
Speaker 1: grow above ten or twelve is the height that they

215
00:12:50,280 --> 00:12:53,040
Speaker 1: try to keep them at. Yeah, because people I climb

216
00:12:53,160 --> 00:12:56,200
Speaker 1: up and pick them. Yeah, this is this is something

217
00:12:56,240 --> 00:12:58,440
Speaker 1: I find very interesting about climb I think they use

218
00:12:58,480 --> 00:13:03,960
Speaker 1: a long along tool like a telescopic um knife. Yeah. Um,

219
00:13:04,000 --> 00:13:08,600
Speaker 1: but this is it's the cocao trees are so fickle

220
00:13:09,080 --> 00:13:15,559
Speaker 1: that they actually have kept chocolate production as like a

221
00:13:15,600 --> 00:13:20,120
Speaker 1: family business. Yeah. You can't mass produce these things. You

222
00:13:20,160 --> 00:13:23,120
Speaker 1: can't mass harvest these things. It's still got to be

223
00:13:23,160 --> 00:13:26,800
Speaker 1: done by hand because the pods and the seeds don't

224
00:13:26,840 --> 00:13:28,760
Speaker 1: all ripen at the same time, so you can't just

225
00:13:28,840 --> 00:13:30,440
Speaker 1: drive a machine in there and be like get all

226
00:13:30,480 --> 00:13:32,800
Speaker 1: those pods out, and so you have to do them

227
00:13:32,840 --> 00:13:35,000
Speaker 1: like individually, one by one when they're ready to come

228
00:13:35,040 --> 00:13:38,880
Speaker 1: off the tree. Plus. Um. The harvesting a seed pod,

229
00:13:39,000 --> 00:13:41,840
Speaker 1: which is about the shape of a long orange football

230
00:13:42,160 --> 00:13:46,120
Speaker 1: about twelve inches long. Um. The way you harvest it

231
00:13:46,200 --> 00:13:50,960
Speaker 1: is really important because if you break off the bloom

232
00:13:51,000 --> 00:13:53,800
Speaker 1: that it's growing out of, you will damage it so

233
00:13:53,840 --> 00:13:56,800
Speaker 1: that no other pods grow out of that. So it's

234
00:13:56,800 --> 00:14:00,600
Speaker 1: a really really finicky tree. It is, you know, um

235
00:14:01,480 --> 00:14:04,760
Speaker 1: of the world's cocao is grown by just two and

236
00:14:04,760 --> 00:14:07,840
Speaker 1: a half million farmers, all of them working five to

237
00:14:07,920 --> 00:14:11,960
Speaker 1: ten acre plots, family plots, like a family farming business

238
00:14:12,040 --> 00:14:14,440
Speaker 1: for sure. Yeah, we like we said earlier it was

239
00:14:14,520 --> 00:14:17,719
Speaker 1: earlier it was meso America, but now most of the

240
00:14:17,760 --> 00:14:21,160
Speaker 1: farms are in Africa and West Africa. Codvoir is like

241
00:14:21,200 --> 00:14:25,000
Speaker 1: the chocolate coco producing that ivory coast. Yeah, okay, but

242
00:14:25,120 --> 00:14:29,760
Speaker 1: they prefer copdvoir, I think so. Uh yeah, they produce

243
00:14:29,800 --> 00:14:32,480
Speaker 1: more than a million metric tons just on the cope

244
00:14:32,520 --> 00:14:37,120
Speaker 1: davoir excuse me per year. Um. There are only three

245
00:14:37,160 --> 00:14:41,840
Speaker 1: types of three varieties of bean, and the they are

246
00:14:41,880 --> 00:14:45,480
Speaker 1: the for for astero, and it's the most common because

247
00:14:45,520 --> 00:14:48,880
Speaker 1: it yields the most beans, has the most chuckolated taste too, yeah,

248
00:14:48,880 --> 00:14:52,240
Speaker 1: and it's the hardiest, so they do better. Um. And

249
00:14:52,280 --> 00:14:54,080
Speaker 1: then on the other side of the coin you have

250
00:14:54,240 --> 00:14:59,160
Speaker 1: the creolo, which is very complex but very difficult to grow,

251
00:14:59,240 --> 00:15:02,280
Speaker 1: very delicate, and the small percentage of all the cacao

252
00:15:02,400 --> 00:15:05,840
Speaker 1: beans that are harvested, right. And then there's the trinitario,

253
00:15:06,040 --> 00:15:10,040
Speaker 1: which is a hybrid of the creoleo. So how we're

254
00:15:10,080 --> 00:15:13,400
Speaker 1: saying it in the forest stero that somebody took a

255
00:15:13,440 --> 00:15:18,360
Speaker 1: forest stero to Trinidad where they were growing creolo and

256
00:15:18,480 --> 00:15:22,359
Speaker 1: they hybridized. So you have like basically this full spectrum

257
00:15:22,400 --> 00:15:27,120
Speaker 1: of finicky and then different tastes of chocolate. Yeah, and

258
00:15:27,120 --> 00:15:29,400
Speaker 1: they and like we said earlier, like with coffee and

259
00:15:29,440 --> 00:15:32,640
Speaker 1: like with grapes for wine. If you're in aficionado, you

260
00:15:32,680 --> 00:15:37,680
Speaker 1: know what what geographical location will produce different flavors and tastes.

261
00:15:38,160 --> 00:15:41,360
Speaker 1: And companies when they make chocolate are very picky about

262
00:15:41,680 --> 00:15:45,000
Speaker 1: and secretive about exactly where they get their beans. Some

263
00:15:45,160 --> 00:15:48,040
Speaker 1: it's all one farm, uh something I like to do

264
00:15:48,040 --> 00:15:50,800
Speaker 1: a nice blend, but that's a trade secret. But um,

265
00:15:50,840 --> 00:15:54,000
Speaker 1: just because you have a forest stero bean and one

266
00:15:54,040 --> 00:15:56,200
Speaker 1: part of the country doesn't mean old tastes the same

267
00:15:56,240 --> 00:15:58,960
Speaker 1: as in the other part. So so not only do

268
00:15:59,080 --> 00:16:02,560
Speaker 1: these different varieties produce different tastes, like depending on where

269
00:16:02,600 --> 00:16:06,240
Speaker 1: you grew a specific variety, it'll tastes different from that

270
00:16:06,320 --> 00:16:10,120
Speaker 1: same variety grown elsewhere. That's right, um. And those trees

271
00:16:10,160 --> 00:16:13,520
Speaker 1: we should say are called the theod roma cocao. They

272
00:16:13,520 --> 00:16:18,200
Speaker 1: were named by linneus Um and it translates to cacao,

273
00:16:18,200 --> 00:16:21,880
Speaker 1: food of the gods. And those those three varieties aren't

274
00:16:21,880 --> 00:16:26,520
Speaker 1: the only three, but they're the three dominant varieties growing worldwide.

275
00:16:26,760 --> 00:16:30,880
Speaker 1: Oh they're more than that. Okay, Um, so I guess

276
00:16:30,880 --> 00:16:35,400
Speaker 1: we should get into a little bit about the process. Yeah,

277
00:16:35,400 --> 00:16:39,760
Speaker 1: because what interested me is the all those European additions

278
00:16:39,840 --> 00:16:43,680
Speaker 1: to the process of producing chocolate are still based on

279
00:16:43,960 --> 00:16:48,400
Speaker 1: the original ancient means of growing and producing chocolate. So

280
00:16:48,400 --> 00:16:51,960
Speaker 1: it's like, go through the process of producing chocolate, then

281
00:16:52,000 --> 00:16:53,960
Speaker 1: you just take it through these additional steps to make

282
00:16:54,040 --> 00:16:56,520
Speaker 1: chocolate as well. You understand it, which is pretty cool

283
00:16:56,520 --> 00:17:00,720
Speaker 1: because they're still they're doing this ancient method. Yeah. Like

284
00:17:00,800 --> 00:17:03,240
Speaker 1: still you've heard there's more than one way to skinn

285
00:17:03,240 --> 00:17:06,639
Speaker 1: of cat, there's only one way to make chocolate. You know.

286
00:17:07,440 --> 00:17:09,520
Speaker 1: Machinery he has improved, but you're right, it's still the same,

287
00:17:09,560 --> 00:17:13,240
Speaker 1: which is really neat. Uh. So you have these ripen

288
00:17:13,280 --> 00:17:15,520
Speaker 1: pods like we talked about, they change color from green

289
00:17:15,560 --> 00:17:18,800
Speaker 1: to orange. Uh. And then it's time to cut them down. Uh.

290
00:17:18,840 --> 00:17:21,679
Speaker 1: And then the beans and pulpa removed and left to ferment,

291
00:17:22,800 --> 00:17:24,879
Speaker 1: which is exactly what you think. They cover it up

292
00:17:24,920 --> 00:17:27,560
Speaker 1: with banana leaves and stuff and let the moisture seep

293
00:17:27,560 --> 00:17:30,320
Speaker 1: out of it slowly. Um. Yeah, and this is one

294
00:17:30,359 --> 00:17:34,000
Speaker 1: of the few things where alcohol is just a byproduct

295
00:17:34,119 --> 00:17:37,480
Speaker 1: of the fermentation process rather than the goal, right, because

296
00:17:37,480 --> 00:17:40,959
Speaker 1: they I'm sure some people drink this chocolate alcohol, but

297
00:17:41,240 --> 00:17:44,000
Speaker 1: the part is discarded, is it. Yeah, as far as

298
00:17:44,000 --> 00:17:47,000
Speaker 1: I know, I don't think Nestleie's bottling it or anything. Yeah,

299
00:17:47,040 --> 00:17:50,880
Speaker 1: but I bet the farm workers might have a wonder

300
00:17:50,920 --> 00:17:53,080
Speaker 1: what that tastes like. I'll bet it's awful. I'm sure

301
00:17:53,080 --> 00:17:56,240
Speaker 1: it is. Uh So, in the in the cacao bean

302
00:17:56,400 --> 00:17:58,840
Speaker 1: um there's things like bacteria and yeas that produce acids

303
00:17:58,840 --> 00:18:02,240
Speaker 1: and gases, and they break down some of those sugars

304
00:18:03,359 --> 00:18:07,280
Speaker 1: over the course of this the this uh fermentation process,

305
00:18:07,480 --> 00:18:09,240
Speaker 1: and they're gonna end up dark brown in the end,

306
00:18:09,640 --> 00:18:12,080
Speaker 1: right after about a week of fermenting ye and then

307
00:18:12,119 --> 00:18:14,600
Speaker 1: they pack them in the jute bags, take them to

308
00:18:14,640 --> 00:18:17,600
Speaker 1: the buyers. They grade the beans because you know, they

309
00:18:17,640 --> 00:18:19,920
Speaker 1: it's very specific, like the quality of the bean. You'll

310
00:18:19,960 --> 00:18:22,240
Speaker 1: get a certain price, you know, depending on how good

311
00:18:22,240 --> 00:18:26,160
Speaker 1: they are. And then it goes on to the next step,

312
00:18:26,680 --> 00:18:29,560
Speaker 1: which is where the companies who produced chocolate by the

313
00:18:29,600 --> 00:18:33,560
Speaker 1: seeds from the buyers. That's right, and that those sugars

314
00:18:33,560 --> 00:18:36,680
Speaker 1: being broken down in the fermentation process become very very

315
00:18:36,720 --> 00:18:39,680
Speaker 1: important at this step because the first thing you do

316
00:18:39,840 --> 00:18:45,440
Speaker 1: is you take all of your cocao beans and roast them.

317
00:18:45,480 --> 00:18:48,800
Speaker 1: And when you're roasting and I in this article it

318
00:18:48,840 --> 00:18:52,200
Speaker 1: says that sometimes you you just roast the nibs first.

319
00:18:53,119 --> 00:18:56,399
Speaker 1: I've found that pretty much everybody roasts the bean and

320
00:18:56,440 --> 00:18:59,560
Speaker 1: then roast the nibs separately later on. Yeah, the nib

321
00:18:59,600 --> 00:19:03,479
Speaker 1: is actually the meat. Yeah, what's actually what becomes chocolate, right.

322
00:19:03,480 --> 00:19:07,280
Speaker 1: A cacao bean has a shell that you take off

323
00:19:07,280 --> 00:19:10,119
Speaker 1: in the meat inside is a cocoa nib um. So

324
00:19:10,200 --> 00:19:13,119
Speaker 1: you roast the bean first, and then later on you

325
00:19:13,240 --> 00:19:16,960
Speaker 1: roast the nib itself. And as you're roasting it, what

326
00:19:17,040 --> 00:19:21,879
Speaker 1: you're doing is creating something called the Mayard reaction, which

327
00:19:21,960 --> 00:19:26,120
Speaker 1: is basically the sugars that were broken down and exposed

328
00:19:26,160 --> 00:19:30,480
Speaker 1: during fermentation are combined with amino acids that are also

329
00:19:30,640 --> 00:19:35,119
Speaker 1: present in the cocao, and when placed together in the

330
00:19:35,160 --> 00:19:38,040
Speaker 1: presence of heat, you have something called flavor compounds that

331
00:19:38,080 --> 00:19:42,240
Speaker 1: are produced. And depending on the amino acid present, whether

332
00:19:42,320 --> 00:19:45,600
Speaker 1: it's cheese or whether it's beer or whether whatever it

333
00:19:45,720 --> 00:19:50,439
Speaker 1: is bread um, the the sugars and the amino acids

334
00:19:50,440 --> 00:19:52,879
Speaker 1: are going to react differently to create different flavors, and

335
00:19:52,920 --> 00:19:57,720
Speaker 1: with chocolate specifically, these different amino acids produced chocolate flavor. Yeah,

336
00:19:57,760 --> 00:20:01,960
Speaker 1: it's uh, non intematic browning. And if it's not just chocolate,

337
00:20:01,960 --> 00:20:04,359
Speaker 1: I mean if you like pretzels, or if you like

338
00:20:04,520 --> 00:20:06,760
Speaker 1: if you like the flavor of anything, well, no, that's

339
00:20:06,760 --> 00:20:09,760
Speaker 1: not true. It's only certain things to have this reaction. Yeah,

340
00:20:10,200 --> 00:20:14,000
Speaker 1: like um, bread when it's toasted or baked. Um, a

341
00:20:14,040 --> 00:20:20,000
Speaker 1: steak when it's browned, anything important, French fries. Uh. And

342
00:20:20,040 --> 00:20:22,399
Speaker 1: so the roasting process it's anywhere from thirty minutes to

343
00:20:22,440 --> 00:20:26,320
Speaker 1: a couple of hours at about two fifty degrees fahrenheit

344
00:20:26,440 --> 00:20:30,439
Speaker 1: or higher. And every company has their own methods for this.

345
00:20:30,520 --> 00:20:34,280
Speaker 1: You know, everyone's gonna have their own specific like roasting process,

346
00:20:34,359 --> 00:20:38,240
Speaker 1: but that's a general thing, right. Uh So the next

347
00:20:38,280 --> 00:20:40,280
Speaker 1: thing that happened is you need to to get that

348
00:20:40,480 --> 00:20:45,720
Speaker 1: nib extracted, and so they quickly cool the beans and

349
00:20:45,760 --> 00:20:47,760
Speaker 1: send them through what's called a cracker and a fanner

350
00:20:48,440 --> 00:20:51,679
Speaker 1: that splits the shell and blows off the shell and

351
00:20:51,720 --> 00:20:54,760
Speaker 1: you're left with a nib. And then at that point

352
00:20:54,840 --> 00:20:57,000
Speaker 1: the nib is ready to go to the mill to

353
00:20:57,040 --> 00:21:00,960
Speaker 1: be ground well, or it's roasted and then ground into

354
00:21:01,240 --> 00:21:06,920
Speaker 1: chocolate liquor. So it's it's roasted again before its ground. Yes, okay, yeah,

355
00:21:07,000 --> 00:21:09,640
Speaker 1: yeah for sure. Like if anything, the nibs the thing

356
00:21:09,680 --> 00:21:14,320
Speaker 1: you want to roast. For sure. This article insinuates that, um,

357
00:21:14,520 --> 00:21:19,200
Speaker 1: you might not roast the bean, You're just gonna roast

358
00:21:19,200 --> 00:21:23,080
Speaker 1: the nib. You definitely roast the nib first because that's

359
00:21:23,200 --> 00:21:26,440
Speaker 1: where the flavor compounds come from. But you can roast

360
00:21:26,440 --> 00:21:29,119
Speaker 1: the nib inside the bean too, right yeah, okay, like

361
00:21:29,160 --> 00:21:32,199
Speaker 1: as a two step process. So now it goes to

362
00:21:32,280 --> 00:21:36,479
Speaker 1: the grinder a melingingur, which is French, and there are

363
00:21:36,480 --> 00:21:39,120
Speaker 1: these big granite rollers that basically basically mash up those

364
00:21:39,240 --> 00:21:42,359
Speaker 1: nibs into a paste they called the mass. Then that

365
00:21:42,440 --> 00:21:45,320
Speaker 1: goes into a press at about six thousand pounds per

366
00:21:45,359 --> 00:21:50,800
Speaker 1: square inch a man, it's a whole lot. Uh so

367
00:21:50,880 --> 00:21:53,879
Speaker 1: much that it actually melts the cocoa butter into a

368
00:21:53,920 --> 00:21:58,520
Speaker 1: liquid called chocolate liquor. Pressure from pressure, just from pressure

369
00:21:58,800 --> 00:22:02,640
Speaker 1: in friction. Oh okay, well that produces he So that's

370
00:22:02,640 --> 00:22:05,040
Speaker 1: your chocolate liquor, even though it's not alcoholic at all.

371
00:22:05,160 --> 00:22:07,080
Speaker 1: And that was Van Houten that came up with the

372
00:22:07,119 --> 00:22:09,640
Speaker 1: process you just described, right, He's the one who figured

373
00:22:09,640 --> 00:22:16,200
Speaker 1: out how to separate powder from buttery. Yeah, Millpool, Millhouse

374
00:22:16,280 --> 00:22:19,640
Speaker 1: van Mountain. Uh. So then you've got your two components.

375
00:22:19,640 --> 00:22:21,960
Speaker 1: It basically separates, and you've got your liquid cocoa butter

376
00:22:22,000 --> 00:22:25,240
Speaker 1: at this point and your powder. Um, it's called a

377
00:22:25,240 --> 00:22:30,200
Speaker 1: press cake, your dried powder is or cocoa cake cococake.

378
00:22:30,640 --> 00:22:33,879
Speaker 1: I like that better actually do too. Um. So depending

379
00:22:33,880 --> 00:22:35,760
Speaker 1: on what where, what what your purpose is from here,

380
00:22:35,840 --> 00:22:37,520
Speaker 1: you might go in some different directions. If you're just

381
00:22:37,560 --> 00:22:41,800
Speaker 1: gonna make like Nestley Quick, you know, chocolate milk mix,

382
00:22:42,920 --> 00:22:45,760
Speaker 1: you're going to pulverize that powder into a finer powder.

383
00:22:45,800 --> 00:22:48,280
Speaker 1: So that's another thing I saw on the Gara Deli

384
00:22:48,359 --> 00:22:50,600
Speaker 1: site when they were describing how they make chocolate. It

385
00:22:50,680 --> 00:22:54,840
Speaker 1: sounds like you would pulverize that that um cocoa cake

386
00:22:55,720 --> 00:22:58,960
Speaker 1: no matter what. And then the harder or the more

387
00:22:59,040 --> 00:23:03,480
Speaker 1: you pulverize it, um, the the smaller the micron of

388
00:23:03,640 --> 00:23:09,560
Speaker 1: the the chocolate cocoa powder UM. And so the the

389
00:23:09,600 --> 00:23:13,040
Speaker 1: finer that is, the less grainy your end result chocolate

390
00:23:13,080 --> 00:23:15,960
Speaker 1: will be. So, like Garrett Delli says, that they grind

391
00:23:15,960 --> 00:23:19,080
Speaker 1: there's down to nineteen microns because they want a very

392
00:23:19,119 --> 00:23:23,720
Speaker 1: smooth product exactly because circura delli. And then the butter

393
00:23:24,000 --> 00:23:27,720
Speaker 1: or whatever you introduced back into, whether it's cocoa butter

394
00:23:28,160 --> 00:23:31,760
Speaker 1: or say like um, canola oil or something, you can

395
00:23:31,840 --> 00:23:34,680
Speaker 1: also have an impact on the quality of the chocolate made. Yeah,

396
00:23:34,720 --> 00:23:37,240
Speaker 1: and if you're reintroducing cocoa butter, it's a better quality

397
00:23:37,240 --> 00:23:42,280
Speaker 1: obviously than vegetable oil. Um. All right. This is also

398
00:23:42,320 --> 00:23:45,440
Speaker 1: where you add in sugar some other flavorings. Let the

399
00:23:45,520 --> 00:23:48,880
Speaker 1: thin what is that I was hoping you don't. It's

400
00:23:48,920 --> 00:23:53,280
Speaker 1: an emulsifier, so you know, makes it a fluffier, lighter

401
00:23:53,800 --> 00:23:56,399
Speaker 1: all right. That to me is like the fact of

402
00:23:56,440 --> 00:23:58,639
Speaker 1: the podcast. Like how many times have you looked at

403
00:23:58,800 --> 00:24:01,960
Speaker 1: an ingredients list? Have been it's left up in Yeah,

404
00:24:02,160 --> 00:24:06,160
Speaker 1: it's an emotive fire friends, that's the fact of the podcast. Yeah,

405
00:24:06,320 --> 00:24:11,880
Speaker 1: strangely all right, I haven't picked mine yet. Maybe cococake good.

406
00:24:13,359 --> 00:24:16,000
Speaker 1: Uh So, next up we have the process that Lint

407
00:24:16,080 --> 00:24:18,639
Speaker 1: figured out early on that we talked about conking. And

408
00:24:18,680 --> 00:24:22,240
Speaker 1: some people say this was an accident because he forgotten

409
00:24:22,320 --> 00:24:25,800
Speaker 1: left it in a monoge're too long, right, which may

410
00:24:25,800 --> 00:24:28,280
Speaker 1: be true, who knows. But basically what you get is

411
00:24:28,320 --> 00:24:32,040
Speaker 1: a smooth liquid, which makes it easier to mold into

412
00:24:32,080 --> 00:24:34,960
Speaker 1: chocolate bars. So I looked again on the Gara Deli site.

413
00:24:35,000 --> 00:24:39,160
Speaker 1: They had UM. Basically the conquer or, the conking machine

414
00:24:39,880 --> 00:24:42,560
Speaker 1: is just like a huge vat with two paddles, like

415
00:24:42,640 --> 00:24:45,719
Speaker 1: constantly going around. Yeah. I've seen other ones too. Uh.

416
00:24:46,080 --> 00:24:48,600
Speaker 1: It was just bizarre how this article reads like like

417
00:24:48,640 --> 00:24:51,040
Speaker 1: they almost I think they literally call it a magic

418
00:24:51,119 --> 00:24:54,239
Speaker 1: process that people don't fully understand. And basically to me,

419
00:24:54,280 --> 00:24:56,560
Speaker 1: it was like, no, you're just kind of mixing these

420
00:24:56,680 --> 00:25:01,600
Speaker 1: ingredients together for a very long time and such that

421
00:25:01,640 --> 00:25:05,800
Speaker 1: the cocoa powder, every grain, every micron of cocoa powder

422
00:25:05,880 --> 00:25:10,520
Speaker 1: becomes coated with cocoa butter. It's just really intense mixing exactly.

423
00:25:10,680 --> 00:25:13,080
Speaker 1: It's not magic, right, Yeah, I just thought that was

424
00:25:13,119 --> 00:25:17,440
Speaker 1: really strange. Yeah, that article agreed, it was really insane.

425
00:25:17,440 --> 00:25:23,359
Speaker 1: Clown posse is conking is magic? Yeah, that's funny. Uh,

426
00:25:23,480 --> 00:25:26,679
Speaker 1: So it's not magic, it's just really really thorough thorough mixing.

427
00:25:27,320 --> 00:25:31,639
Speaker 1: UM evenly distributes that cocoa butter that polishes the particles,

428
00:25:31,680 --> 00:25:36,120
Speaker 1: makes everything super smooth and delicious, generates a little bit

429
00:25:36,119 --> 00:25:41,439
Speaker 1: of heat, yeah, which helps create more flavor compounds because um,

430
00:25:41,760 --> 00:25:43,919
Speaker 1: in this time, it's with the sugars and the amino

431
00:25:43,960 --> 00:25:47,120
Speaker 1: acids in the milk, mining with those things in the

432
00:25:47,200 --> 00:25:51,240
Speaker 1: chocolate too, which takes you to flavor country. And it's

433
00:25:51,240 --> 00:25:54,600
Speaker 1: where the that Malliard Malliard, that's what I'm talking about

434
00:25:54,600 --> 00:25:57,880
Speaker 1: reaction happens. Yeah, because it happens again because it's producing heat,

435
00:25:58,119 --> 00:26:03,840
Speaker 1: and then finally it introduces air, which removes even more bitterness.

436
00:26:04,440 --> 00:26:07,520
Speaker 1: So that that's the purpose of the magic of conking.

437
00:26:09,040 --> 00:26:11,399
Speaker 1: Then we have to temper it. Tempering. They don't even

438
00:26:11,440 --> 00:26:13,280
Speaker 1: really say what it is either, So you know how

439
00:26:13,359 --> 00:26:15,399
Speaker 1: like if you make candy, you have to have a

440
00:26:15,400 --> 00:26:18,639
Speaker 1: candy thermometer or else it's gonna just be completely screwed up.

441
00:26:19,200 --> 00:26:21,080
Speaker 1: And like a candy recipe will be like, do not

442
00:26:21,400 --> 00:26:25,080
Speaker 1: go past this temperature. So they figured out that there's

443
00:26:25,160 --> 00:26:28,040
Speaker 1: six stages of crystal formation. Well, we gotta say what

444
00:26:28,080 --> 00:26:32,200
Speaker 1: tempering is. First I thought, I was, well, it's stirring. Oh,

445
00:26:33,040 --> 00:26:36,680
Speaker 1: it's magic stirring. It's stirring, heating and cooling and reheating

446
00:26:36,680 --> 00:26:39,800
Speaker 1: while you're stirring. Yeah, that's what tempering is exactly. But

447
00:26:39,880 --> 00:26:44,160
Speaker 1: what you're doing on a chemical level, uh, is that

448
00:26:44,400 --> 00:26:49,040
Speaker 1: you're you're forming cocoa crystals, and there's six types of

449
00:26:49,080 --> 00:26:53,359
Speaker 1: cocoa crystals that can possibly form in chocolate, and they've

450
00:26:53,359 --> 00:26:56,879
Speaker 1: figured out that type five crystals are the ones that

451
00:26:56,960 --> 00:27:00,119
Speaker 1: make the best chocolate. So you want to heat your

452
00:27:00,200 --> 00:27:03,040
Speaker 1: chocolate up to the point where all these Type one

453
00:27:03,160 --> 00:27:08,119
Speaker 1: through four crystals turn into type five crystals, but not

454
00:27:08,240 --> 00:27:10,800
Speaker 1: so much that your type five crystals turn into type

455
00:27:10,800 --> 00:27:15,280
Speaker 1: six crystals, because at that point, um, you're fired. If

456
00:27:15,280 --> 00:27:17,480
Speaker 1: you're work in a chocolate factory. Man, you make type

457
00:27:17,480 --> 00:27:19,639
Speaker 1: six crystals, you're in big trouble. Well, they have machines

458
00:27:19,680 --> 00:27:23,439
Speaker 1: that do this now, right, but before sure fire you

459
00:27:23,520 --> 00:27:25,960
Speaker 1: on the spot for making type six crystals, or if

460
00:27:26,000 --> 00:27:27,800
Speaker 1: you set the machine wrong, they can find you. Right,

461
00:27:28,240 --> 00:27:30,040
Speaker 1: you're gonna get fired. One where you're another that someone's

462
00:27:30,040 --> 00:27:32,439
Speaker 1: getting fired. But you also don't want it. So you

463
00:27:32,440 --> 00:27:35,480
Speaker 1: don't want the temperature to go to stop before it

464
00:27:35,560 --> 00:27:38,760
Speaker 1: hits nine degrees fahrenheit, which is apparently the magic temperature

465
00:27:38,800 --> 00:27:41,600
Speaker 1: for type five crystal. Spirrel fields just have type four crystals,

466
00:27:41,960 --> 00:27:44,600
Speaker 1: which apparently aren't any good. So think about this process

467
00:27:44,640 --> 00:27:48,080
Speaker 1: that's been undergone that started with picking seed pods by

468
00:27:48,080 --> 00:27:51,600
Speaker 1: hand fermending them under bananalys. How they figured that out though,

469
00:27:52,320 --> 00:27:55,720
Speaker 1: Like who first looked at these disgusting looking things and said, hey,

470
00:27:55,760 --> 00:27:58,120
Speaker 1: I bet that would be good? Like haven't you wondered

471
00:27:58,359 --> 00:28:02,359
Speaker 1: how many people had to die to figure out like

472
00:28:02,400 --> 00:28:05,639
Speaker 1: what we can and can't eat it? Like along the

473
00:28:05,680 --> 00:28:08,280
Speaker 1: way there there had to be a lot of like, well,

474
00:28:08,520 --> 00:28:11,639
Speaker 1: so we stay away from that. Uh, let's try this

475
00:28:11,680 --> 00:28:14,159
Speaker 1: weird looking thing next. Who's up the first people to

476
00:28:14,200 --> 00:28:16,159
Speaker 1: eat anything? I'm sure the first person that looked at

477
00:28:16,200 --> 00:28:19,000
Speaker 1: the cow and said, you know that in that furry

478
00:28:19,040 --> 00:28:26,680
Speaker 1: creature inside that lies some pretty nice meat. Uh yeah,

479
00:28:26,760 --> 00:28:28,560
Speaker 1: I agree. I like that Stuff's like going back to

480
00:28:28,560 --> 00:28:31,159
Speaker 1: the beginnings. But this process is just mind boggling just

481
00:28:31,600 --> 00:28:33,920
Speaker 1: to make chocolate. And I'm really glad that all these

482
00:28:33,920 --> 00:28:38,240
Speaker 1: people came together to contribute to chocolate, to the creation

483
00:28:38,280 --> 00:28:40,480
Speaker 1: of chocolate as we understand it and love it today.

484
00:28:40,680 --> 00:28:43,960
Speaker 1: Greed sir, Yeah, I love chocolate. So the tempering process,

485
00:28:43,960 --> 00:28:47,920
Speaker 1: in the end, besides the chemical gobbygook, is gonna define

486
00:28:47,920 --> 00:28:52,320
Speaker 1: how hard and shiny and glossy that chocolate is gonna

487
00:28:52,400 --> 00:28:56,160
Speaker 1: end up being. So have we made the chocolate. Yes,

488
00:28:56,240 --> 00:28:58,240
Speaker 1: we have. I think you just cool it and then

489
00:28:58,280 --> 00:29:00,960
Speaker 1: you press it into bars or whatever. Uh and chuck.

490
00:29:01,080 --> 00:29:04,240
Speaker 1: That seems like a fantastic place to put a message. Break,

491
00:29:04,280 --> 00:29:14,280
Speaker 1: what do you think? Okay, so we're back to chocolate. Yeah,

492
00:29:14,360 --> 00:29:17,040
Speaker 1: so back to chocolate. Uh. We should talk about a

493
00:29:17,040 --> 00:29:21,920
Speaker 1: guy named Milton Hershey who was a great guy because

494
00:29:21,960 --> 00:29:24,800
Speaker 1: he made chocolate inexpensive and able to get it into

495
00:29:24,800 --> 00:29:26,520
Speaker 1: the hands of children for just a few pennies a

496
00:29:26,600 --> 00:29:29,800
Speaker 1: bar back in the day. And now people love it worldwide.

497
00:29:30,560 --> 00:29:32,280
Speaker 1: They do, and now they can love it in all

498
00:29:32,320 --> 00:29:34,719
Speaker 1: sorts of weird ways to like. You know, I love

499
00:29:34,720 --> 00:29:38,440
Speaker 1: the chocolate cover potato chips. Yeah, those are good. Chocolate

500
00:29:38,440 --> 00:29:41,800
Speaker 1: cover bacon. I can't I don't know if I've ever

501
00:29:41,840 --> 00:29:45,479
Speaker 1: had it or not. It's good. Um. Yeah, pretty much

502
00:29:45,560 --> 00:29:47,920
Speaker 1: chocolate and anything's fine. Yeah. I like the salt, like

503
00:29:48,000 --> 00:29:52,120
Speaker 1: the heat. Um. Along with chocolate. You can get chocolate

504
00:29:52,160 --> 00:29:58,320
Speaker 1: facials these days. I don't know about that though. Why not? Yeah,

505
00:29:58,400 --> 00:30:01,480
Speaker 1: I don't know. Give me a mud mask, but made

506
00:30:01,480 --> 00:30:06,640
Speaker 1: of chocolate, made of mud. Um. We should probably say

507
00:30:06,640 --> 00:30:10,200
Speaker 1: who eats the most chocolate in the world. The Americans

508
00:30:10,200 --> 00:30:15,920
Speaker 1: probably know. The Americans eat about half as much chocolate

509
00:30:15,960 --> 00:30:21,200
Speaker 1: as the Brits, the Germans and the Swiss. The Swiss,

510
00:30:21,240 --> 00:30:25,200
Speaker 1: they each eat about twenty four pounds a year. The

511
00:30:25,240 --> 00:30:32,320
Speaker 1: average Swiss person eats twenty four pounds of chocolate. Oh man,

512
00:30:32,360 --> 00:30:35,800
Speaker 1: I'm sure they're like toblarone. See. I don't like chocolate

513
00:30:35,840 --> 00:30:39,720
Speaker 1: snobs because I like a variety of chocolate. People that

514
00:30:39,760 --> 00:30:41,880
Speaker 1: turn their nose up at like a milk chocolate bar,

515
00:30:42,520 --> 00:30:44,400
Speaker 1: It still tastes good. I like milk chocolate, but also

516
00:30:44,440 --> 00:30:48,520
Speaker 1: like the nice dark chocolate. You're equal opportunity chocolate. Dad, chocolate, dude,

517
00:30:48,640 --> 00:30:51,760
Speaker 1: it's so good. But Americans eat about twelve pounds a year,

518
00:30:51,800 --> 00:30:55,360
Speaker 1: by the way, tended twelve. Uh, there's still a lot

519
00:30:55,440 --> 00:31:01,240
Speaker 1: of chocolate. It is chocolate. Um, so we talked earlier. Well,

520
00:31:01,240 --> 00:31:02,840
Speaker 1: I guess let's talk a little bit about the health

521
00:31:02,840 --> 00:31:07,440
Speaker 1: properties of chocolate. Yes, because that's a big deal. Um.

522
00:31:07,560 --> 00:31:13,600
Speaker 1: They have things called flavonoids and finelics, antioxidants that help

523
00:31:13,640 --> 00:31:16,680
Speaker 1: protect your heart, same stuff that's found in wine. If

524
00:31:16,680 --> 00:31:19,920
Speaker 1: you're eating the dark chocolate, milk chocolate is not good

525
00:31:19,960 --> 00:31:23,480
Speaker 1: for you, no, but but it is in some ways,

526
00:31:23,560 --> 00:31:26,120
Speaker 1: which I will mention in a second. Okay, Um, but

527
00:31:26,200 --> 00:31:28,400
Speaker 1: it can help prevent bad cholesterol or your risk of

528
00:31:28,400 --> 00:31:32,200
Speaker 1: heart disease. That's if you're eating dark chocolate and not

529
00:31:32,280 --> 00:31:33,800
Speaker 1: a ton of it, like an ounce and a half

530
00:31:33,880 --> 00:31:36,000
Speaker 1: or so, right, And I think the pure the chocolate,

531
00:31:36,000 --> 00:31:40,600
Speaker 1: the better it is for you, the more flavoroids present. Um.

532
00:31:40,800 --> 00:31:44,960
Speaker 1: There's also long it's also been long suspected that chocolate

533
00:31:44,960 --> 00:31:47,880
Speaker 1: has an effect on your mood and that it improves

534
00:31:47,920 --> 00:31:51,280
Speaker 1: your mood. And I saw a study from two thousand

535
00:31:51,360 --> 00:31:53,920
Speaker 1: seven that finally it was like, okay, I think we

536
00:31:53,960 --> 00:31:56,720
Speaker 1: all agree that chocolate improves the mood. How how long

537
00:31:56,760 --> 00:31:59,640
Speaker 1: does it last? And they figured out that like, if

538
00:31:59,640 --> 00:32:02,400
Speaker 1: you're in a bad mood or in any kind of mood,

539
00:32:02,560 --> 00:32:05,760
Speaker 1: chocolate will improve your mood. It has a noticeable effect,

540
00:32:06,160 --> 00:32:10,480
Speaker 1: but it only lasts for three minutes. Really yeah, and

541
00:32:10,640 --> 00:32:14,000
Speaker 1: it's almost instantaneous too. So the researchers were like, well,

542
00:32:14,000 --> 00:32:16,480
Speaker 1: it's not possible that it's all of these Like there's

543
00:32:16,800 --> 00:32:22,160
Speaker 1: cannabinoids which are also found in pot um, there's uh,

544
00:32:22,280 --> 00:32:27,719
Speaker 1: there's other compounds that have an effect on our neurow transmitters.

545
00:32:27,720 --> 00:32:30,160
Speaker 1: But it's not possible to eat chocolate and have your

546
00:32:30,160 --> 00:32:32,640
Speaker 1: mood improved via that because it takes about an hour

547
00:32:32,760 --> 00:32:35,000
Speaker 1: for those compounds to get to our brain and then

548
00:32:35,040 --> 00:32:39,160
Speaker 1: allows for three minutes. Yes, and it's immediate, okay, So

549
00:32:39,240 --> 00:32:41,760
Speaker 1: it's not those, it's not those. I think that it's

550
00:32:41,800 --> 00:32:46,400
Speaker 1: the flavor and the taste and the pleasure that comes

551
00:32:46,400 --> 00:32:48,840
Speaker 1: from chocolate hitting the tongue. Well, that's like a good

552
00:32:49,040 --> 00:32:51,560
Speaker 1: pan fried steak is good for my mood too, exactly,

553
00:32:51,600 --> 00:32:54,240
Speaker 1: you know, right, So you should eat steak and chocolate

554
00:32:54,320 --> 00:32:56,719
Speaker 1: a lot because it's good free mood every three minutes

555
00:32:56,760 --> 00:32:59,360
Speaker 1: at least. I won't know how long steak class though,

556
00:33:00,280 --> 00:33:02,760
Speaker 1: I don't know. But the other, the other exceptional thing

557
00:33:02,800 --> 00:33:06,720
Speaker 1: about chocolate hitting your tongue and having probably an effect

558
00:33:06,800 --> 00:33:10,320
Speaker 1: on your mood is that remember that um that point

559
00:33:10,400 --> 00:33:16,280
Speaker 1: that they bake chocolate crystals too degrees. Well, your tongue

560
00:33:16,360 --> 00:33:20,120
Speaker 1: is ninety something and change. It's usually more than that,

561
00:33:20,760 --> 00:33:23,720
Speaker 1: so you're the chocolate melts and those flavor crystals melt

562
00:33:24,120 --> 00:33:27,000
Speaker 1: just perfectly just touching your tongue too. Yeah, just because

563
00:33:27,000 --> 00:33:29,920
Speaker 1: it's a close to our own body temperature, that would

564
00:33:29,960 --> 00:33:32,800
Speaker 1: have some sort of effect on your That would explain

565
00:33:32,800 --> 00:33:37,760
Speaker 1: why it happens immediately with good chocolate too. Uh. We

566
00:33:37,800 --> 00:33:40,800
Speaker 1: should talk about theo bromine for a second. It's a

567
00:33:40,880 --> 00:33:44,440
Speaker 1: chemical compound. It's an alkaloid that's in chocolate and some

568
00:33:44,560 --> 00:33:47,720
Speaker 1: other foods, plant based foods, and it has a similar

569
00:33:47,720 --> 00:33:51,320
Speaker 1: effect is caffeine. And they do use it just like

570
00:33:51,400 --> 00:33:55,360
Speaker 1: caffeine to help treat heart conditions, some heart conditions like

571
00:33:55,480 --> 00:33:59,160
Speaker 1: narrowing of the blood vessels or stimulating the heart. And

572
00:33:59,280 --> 00:34:01,239
Speaker 1: that's also the thing in it that is bad for

573
00:34:01,280 --> 00:34:04,880
Speaker 1: your dogs. Oh yeah, theobromine, which is why you don't

574
00:34:04,880 --> 00:34:07,040
Speaker 1: want to feed your dog chocolate. No, you don't think

575
00:34:07,080 --> 00:34:09,560
Speaker 1: most everyone knows it's by now. A little bit will

576
00:34:09,600 --> 00:34:11,080
Speaker 1: make them just kind of sick. But if they eat

577
00:34:11,080 --> 00:34:13,560
Speaker 1: too much, they can kill them. It'll make them dead. Yeah,

578
00:34:13,600 --> 00:34:17,160
Speaker 1: which is the worst kind of sick. And we mentioned

579
00:34:17,160 --> 00:34:23,040
Speaker 1: earlier the child labor uh, sort of like with coffee,

580
00:34:23,360 --> 00:34:30,520
Speaker 1: exploiting kids to mine these coffee beans and um, as

581
00:34:30,560 --> 00:34:32,560
Speaker 1: many as two hundred thousand children work in the cacao

582
00:34:32,719 --> 00:34:36,440
Speaker 1: fields alone, I think. Yeah, and that's just an ivory coast.

583
00:34:36,560 --> 00:34:40,400
Speaker 1: So um, and some of them are child slaves. So um.

584
00:34:40,440 --> 00:34:43,279
Speaker 1: If you want to not do that, you search out

585
00:34:43,400 --> 00:34:48,000
Speaker 1: fair trade or organic. Apparently organic chocolate isn't grown from

586
00:34:48,000 --> 00:34:51,160
Speaker 1: those farms supposedly but technically has nothing to do with

587
00:34:51,160 --> 00:34:54,200
Speaker 1: it being organic. No, but I think they just said

588
00:34:54,239 --> 00:35:00,560
Speaker 1: that the organic farms aren't uh slave farms. So fair

589
00:35:00,600 --> 00:35:04,120
Speaker 1: trade as always might call you a little more. What

590
00:35:04,200 --> 00:35:06,520
Speaker 1: else is there? You got anything else? I don't think

591
00:35:06,600 --> 00:35:09,120
Speaker 1: I have anything else. And the Japanese apparently have a

592
00:35:09,200 --> 00:35:14,879
Speaker 1: day two days for chocolate exchange exclusively. There's Valentine's Day

593
00:35:15,800 --> 00:35:19,359
Speaker 1: where women give men chocolate, and then there's a White

594
00:35:19,480 --> 00:35:22,440
Speaker 1: Day a month later, which is apparently invented by a

595
00:35:22,480 --> 00:35:26,399
Speaker 1: candy maker, where men give women chocolate. And even if

596
00:35:26,440 --> 00:35:29,480
Speaker 1: you don't like the woman who gave you chocolate, you're

597
00:35:29,520 --> 00:35:34,800
Speaker 1: still obligated, obligated to give her chocolate. It's um geary chucko,

598
00:35:35,160 --> 00:35:38,320
Speaker 1: which means obligation chocolate. You see. I ignore all those

599
00:35:38,400 --> 00:35:42,839
Speaker 1: like clearly corporate sponsored. Right do you call your mom

600
00:35:42,840 --> 00:35:46,160
Speaker 1: a Mother's Day and just go go to hell? I do?

601
00:35:46,600 --> 00:35:51,040
Speaker 1: Oh you don't yet, and she appreciate the call. Remember

602
00:35:51,280 --> 00:35:56,320
Speaker 1: this year now Mother's Day that's different. Mother's Day and

603
00:35:56,320 --> 00:35:59,919
Speaker 1: Father's Day. I'll endorse those. Those are completely blatantly made

604
00:36:00,080 --> 00:36:04,040
Speaker 1: up holidays. Yeah, but I don't buy them anything. It's

605
00:36:04,080 --> 00:36:06,799
Speaker 1: not like there's a well you can you figured out

606
00:36:06,840 --> 00:36:08,160
Speaker 1: a way to stick it to the man. It's not

607
00:36:08,239 --> 00:36:10,279
Speaker 1: a gift behind that that I have to get. I

608
00:36:10,320 --> 00:36:15,239
Speaker 1: believe that there's a woman UM invented Mother's Day and

609
00:36:15,320 --> 00:36:20,000
Speaker 1: by the end of her life was like actively vocally

610
00:36:20,120 --> 00:36:23,960
Speaker 1: protesting against the celebration of it because it's been hijacked

611
00:36:23,960 --> 00:36:28,040
Speaker 1: by UM the greeting card companies. Yeah, I'll I'll usually

612
00:36:28,120 --> 00:36:31,319
Speaker 1: do a like go lunch or something like that. Nice,

613
00:36:31,480 --> 00:36:35,200
Speaker 1: that's all my mom wants his time? Sure, you know, yeah? Good?

614
00:36:35,239 --> 00:36:38,880
Speaker 1: Good for you, Chuck, your good son, try to be UM. Okay,

615
00:36:38,960 --> 00:36:42,320
Speaker 1: well that's it for us talking about Chuck his relationship

616
00:36:42,360 --> 00:36:46,240
Speaker 1: with his mom, right, I think so. Well, and chocolate.

617
00:36:46,280 --> 00:36:47,880
Speaker 1: There's a whole other list of things we can get

618
00:36:47,920 --> 00:36:49,880
Speaker 1: into it that's not for this room. Chuck is a

619
00:36:49,880 --> 00:36:55,400
Speaker 1: good son. UM. If you want to learn more about chocolate, right, Yeah,

620
00:36:55,719 --> 00:36:58,040
Speaker 1: you can type that word into the search bar at

621
00:36:58,040 --> 00:37:01,359
Speaker 1: how stuff works dot com. Since I said search bar,

622
00:37:01,400 --> 00:37:06,040
Speaker 1: it's time for listener mail. I'm gonna call this one

623
00:37:06,840 --> 00:37:09,280
Speaker 1: from a teacher because you put out the call to teachers,

624
00:37:09,640 --> 00:37:11,719
Speaker 1: how can we fix the system? I feel like we

625
00:37:11,800 --> 00:37:13,920
Speaker 1: did that together and we got a lot of calls

626
00:37:14,239 --> 00:37:20,600
Speaker 1: and emails from teachers. Not calls, just emails. Call out. Uh,

627
00:37:20,760 --> 00:37:22,200
Speaker 1: so this is and there are a lot of great

628
00:37:22,239 --> 00:37:24,239
Speaker 1: emails and I can only pick one. So this is

629
00:37:24,280 --> 00:37:27,000
Speaker 1: from Colin. Hey, guys, have been a history teacher for

630
00:37:27,000 --> 00:37:29,600
Speaker 1: the past seven years. It is my profession of choice

631
00:37:29,600 --> 00:37:31,040
Speaker 1: and I look forward to being an old fossil of

632
00:37:31,080 --> 00:37:33,600
Speaker 1: a teacher one day. You're asking about problems with the

633
00:37:33,719 --> 00:37:38,120
Speaker 1: educational system and possible solutions. I come from an interesting angle.

634
00:37:38,120 --> 00:37:40,680
Speaker 1: I'm a public school teacher and spent the past six

635
00:37:40,760 --> 00:37:45,040
Speaker 1: years at an inner city middle school. There, I experienced

636
00:37:45,120 --> 00:37:49,880
Speaker 1: the following challenges one through three. One parents essentially being absent,

637
00:37:49,960 --> 00:37:54,160
Speaker 1: therefore having the teachers do the parenting. Number two, lack

638
00:37:54,200 --> 00:37:57,920
Speaker 1: of accountability for students while everything is pushed onto the teachers.

639
00:37:58,520 --> 00:38:01,200
Speaker 1: And number three unrealistic to ends by the federal government

640
00:38:01,239 --> 00:38:04,960
Speaker 1: that is not supported by sufficient funding or resources. Can

641
00:38:05,040 --> 00:38:07,920
Speaker 1: you see that list written on a chalkboard? Yeah, like

642
00:38:07,960 --> 00:38:10,520
Speaker 1: that as a teacher list. As a teacher list. Uh.

643
00:38:10,520 --> 00:38:13,960
Speaker 1: And lastly, my probably most unfortunately, a lack of respect

644
00:38:14,000 --> 00:38:17,160
Speaker 1: for my profession. My people have been called parasites and

645
00:38:17,239 --> 00:38:20,439
Speaker 1: lazy by certain politicians and are accused of doing next

646
00:38:20,440 --> 00:38:23,840
Speaker 1: to nothing and just enjoying summer vacations. In reality, we

647
00:38:23,920 --> 00:38:27,759
Speaker 1: are often underpaid and overworked. These are teachers who There

648
00:38:27,760 --> 00:38:30,000
Speaker 1: are teachers who do make a good wage. That is

649
00:38:30,040 --> 00:38:32,920
Speaker 1: often after twenty plus years in a school system. My

650
00:38:32,960 --> 00:38:35,600
Speaker 1: wife and I, due to the economy, have received just

651
00:38:35,719 --> 00:38:38,640
Speaker 1: one raise in seven years, so after three quarters of

652
00:38:38,640 --> 00:38:41,759
Speaker 1: a decade, we're still almost making the same as a

653
00:38:41,800 --> 00:38:45,600
Speaker 1: first year teacher. And uh then he went on to

654
00:38:46,040 --> 00:38:49,440
Speaker 1: um talk about charter schools sort of at length, which

655
00:38:49,440 --> 00:38:51,040
Speaker 1: I won't get into, but I think we should do

656
00:38:51,080 --> 00:38:55,040
Speaker 1: a podcast on charter schools at some point. We need

657
00:38:55,080 --> 00:38:59,920
Speaker 1: to do a podcast on like education and education system. Yeah. Sweet.

658
00:39:00,239 --> 00:39:02,080
Speaker 1: Uh So, anyways, guys, sorry for the book. I'm sure

659
00:39:02,080 --> 00:39:03,719
Speaker 1: an email this long would never be read on the

660
00:39:03,760 --> 00:39:07,520
Speaker 1: show that was Reverse Psychology. It was and it worked,

661
00:39:07,800 --> 00:39:09,680
Speaker 1: but you guys rock and thanks for taking the time

662
00:39:09,719 --> 00:39:12,320
Speaker 1: to even read it. Have a great day. Colin, thanks

663
00:39:12,440 --> 00:39:16,520
Speaker 1: Mr C. We appreciate your writing in. We appreciate everybody

664
00:39:16,560 --> 00:39:18,560
Speaker 1: writing in. I mean, like, if you put all of

665
00:39:18,600 --> 00:39:21,080
Speaker 1: them together, you start to get a clear picture. Because

666
00:39:21,120 --> 00:39:23,960
Speaker 1: you know, he named just three there, We've gotten all

667
00:39:24,000 --> 00:39:27,879
Speaker 1: sorts of different suggestions. Test standardized testing is a big

668
00:39:27,880 --> 00:39:31,160
Speaker 1: one that sure coming up. Um, yeah, there's there's a

669
00:39:31,560 --> 00:39:34,520
Speaker 1: lot wrong we found out. Like I think we're kind

670
00:39:34,520 --> 00:39:38,120
Speaker 1: of hoping to fix things, but right now I'm just

671
00:39:38,160 --> 00:39:43,000
Speaker 1: realizing what a daunting task is basing the US education system.

672
00:39:43,239 --> 00:39:46,640
Speaker 1: We'll do our part by podcasting and running our mouths

673
00:39:46,640 --> 00:39:50,319
Speaker 1: about it. Okay, well, uh, if you want to get

674
00:39:50,360 --> 00:39:53,160
Speaker 1: in touch with us to let us know anything, um,

675
00:39:53,320 --> 00:39:57,200
Speaker 1: how to fix anything, a toaster, oven, the education system,

676
00:39:57,400 --> 00:40:00,440
Speaker 1: what have you, you can tweet to us, s y

677
00:40:00,560 --> 00:40:03,239
Speaker 1: s K podcast. You can join us on Facebook dot com,

678
00:40:03,280 --> 00:40:05,520
Speaker 1: slash Stuff you Should Know. You can send us an

679
00:40:05,520 --> 00:40:10,120
Speaker 1: email probably work best to stuff podcast at Discovery dot com.

680
00:40:10,120 --> 00:40:12,480
Speaker 1: That's right, right, that's right. And then of course you

681
00:40:12,480 --> 00:40:15,680
Speaker 1: should always visit our home on the web. Make it

682
00:40:15,719 --> 00:40:23,719
Speaker 1: your homepage Stuff you Should Know dot com. For more

683
00:40:23,760 --> 00:40:26,400
Speaker 1: on this and thousands of other topics, visit how Stuff

684
00:40:26,400 --> 00:40:35,800
Speaker 1: Works dot com. Brought to you by the all new

685
00:40:36,520 --> 00:40:37,440
Speaker 1: Toyota Corolla