WEBVTT - How Chocolate Works 0:00:00.200 --> 0:00:04.800 Brought to you by the all new Toyota Corolla. Welcome 0:00:04.840 --> 0:00:14.400 to Stuff you Should Know from House stuff Works dot com. Hey, 0:00:14.440 --> 0:00:16.760 and welcome to the podcast. I'm Josh Clark and I'm 0:00:16.800 --> 0:00:19.520 with Charles de w Chuck Bryant. He's with me right 0:00:19.520 --> 0:00:22.840 now drinking the quaw. That's right, and Jerry's over there, 0:00:23.239 --> 0:00:26.520 fresh back from San Francisco. Like, yeah, everything's coming up 0:00:26.560 --> 0:00:29.520 aces in this room right now, just because we're here. Yeah, 0:00:29.960 --> 0:00:33.640 just because it's stuff you should that's right. Welcome to 0:00:33.680 --> 0:00:36.599 the show. Welcome to the show. Hey, I'd like to 0:00:36.880 --> 0:00:41.440 shout out a little Bit Sweets for for no reason 0:00:41.479 --> 0:00:43.920 other than they make awesome candy. Well send it to 0:00:44.000 --> 0:00:47.599 us from time time in a little while. Well, we're 0:00:47.640 --> 0:00:51.239 doing chocolate today and little Bit Sweets in Brooklyn, New 0:00:51.320 --> 0:00:55.880 York now has a retail space. Oh yeah, congratulate at 0:00:55.960 --> 0:00:58.000 Chelsea Market. You ever been there? That's awesome? I have not. 0:00:58.480 --> 0:01:01.200 Oh wait, is that the one like the it's relatively 0:01:01.280 --> 0:01:04.679 new and awesome. Yeah, yeah, yeah. I wonder if they're 0:01:04.720 --> 0:01:07.320 Rubanelbos with like Mario Batali and all that. Doesn't he 0:01:07.360 --> 0:01:09.200 have a place there? I don't know. I think he does. 0:01:09.280 --> 0:01:10.880 I've been through there though. It's it's a cool place, 0:01:11.000 --> 0:01:13.560 that's neat. So congratulations to Liz and gen of little 0:01:13.600 --> 0:01:17.720 bit Sweet sound seem at Chelsea Market they make great chocolate. 0:01:17.800 --> 0:01:21.399 And I'm gonna ask Liz after this is released if 0:01:21.400 --> 0:01:23.840 we screwed it up really bad or if we got 0:01:23.840 --> 0:01:28.680 it pretty pretty good? Oh the chocolate thing, because she'll know, well, sure, 0:01:29.080 --> 0:01:33.520 she's a chocolate tour. That's right. Um, okay, that was 0:01:33.600 --> 0:01:39.920 nice to be chucked, um chuck. Yes, well you just 0:01:40.000 --> 0:01:43.959 kind of screwed up my intro question. Oh really, what 0:01:44.120 --> 0:01:46.640 was it? I have ever had chocolate? Do you know 0:01:46.680 --> 0:01:49.320 about chocolate? Yeah? I know a little bit about chocolate. 0:01:49.400 --> 0:01:52.160 I do too now. Um. And I was surprised at 0:01:52.200 --> 0:01:55.680 reading this article how closely this episode will probably resemble 0:01:55.720 --> 0:01:58.040 our coffee episode. And you're gonna say that it's just 0:01:58.080 --> 0:02:01.600 like they're almost like to beans in the same pod. Yeah, 0:02:01.720 --> 0:02:04.440 and some of the processes are similar, and uh yeah, 0:02:04.560 --> 0:02:07.040 I totally thought the same thing. Yeah, people are exploited 0:02:07.040 --> 0:02:10.760 in much the same way. There's child slavery involved, fair 0:02:10.800 --> 0:02:13.840 trade swoops in tries to like correct back. There's beans, 0:02:13.840 --> 0:02:17.600 there's roasting, they're drying. Yeah, all sorts of similar processes. 0:02:17.680 --> 0:02:20.840 And there's a ficionados who I imagine can tell the 0:02:20.840 --> 0:02:23.720 difference between a bean grown one place and being grown 0:02:23.720 --> 0:02:26.760 another place, because it makes a difference, as we'll find true. 0:02:26.800 --> 0:02:28.640 I think we should finish out. Maybe we could make 0:02:28.680 --> 0:02:31.560 a sweet and do wine and then most kind of 0:02:31.560 --> 0:02:34.440 three similar Well, no, we we gotta put it in 0:02:34.480 --> 0:02:37.520 with our like beer and cheese. We'll call it the 0:02:37.520 --> 0:02:42.000 good Life sweet. Let's add yachts at the end, just 0:02:42.040 --> 0:02:48.280 to cap it off. Beer, wine, cheese, chocolate, yachts. I 0:02:48.360 --> 0:02:52.000 never realized how ugly that word is until just now. Yachts. 0:02:52.080 --> 0:02:54.679 That's the way I said it. Even if you say 0:02:54.680 --> 0:02:59.120 it like it's spelled as you come up with yachts. 0:02:59.160 --> 0:03:04.200 Stupid word, So chuck. Yes, chocolate. It turns out um 0:03:04.360 --> 0:03:08.840 is actually a pretty ancient thing, like eating chocolate. It 0:03:08.880 --> 0:03:12.959 grows from the cacao tree. Well consuming chocolate, right, okay, yes, 0:03:13.120 --> 0:03:17.640 nice cat Um. They found a bowl from somewhere in 0:03:17.680 --> 0:03:25.080 Mesoamerica that dates back to I think BC UM and 0:03:25.120 --> 0:03:30.040 it has residue chocolate residue in it still, yeah, traces 0:03:30.120 --> 0:03:33.320 of it um, So we know that people have been 0:03:33.320 --> 0:03:39.360 consuming chocolate since at least BC it's highly unlikely that 0:03:39.440 --> 0:03:42.560 we just happened to find the first bowl that was 0:03:42.560 --> 0:03:47.320 ever used to consume chocolate for the first time. Um, 0:03:47.400 --> 0:03:52.000 and we know that the first first record of somebody 0:03:52.040 --> 0:03:56.880 mentioning chocolate came about three d the Maya. We're drinking 0:03:56.880 --> 0:03:59.840 it back then, that's right. Yeah, they offered it to 0:03:59.880 --> 0:04:05.000 the odds. Yes, it was highly cherished, it was, but 0:04:05.040 --> 0:04:08.480 it was a beverage and for chocolate's life it has 0:04:08.480 --> 0:04:15.360 been a beverage. Uh, gritty, frothy, kind of a bitter beverage. 0:04:15.560 --> 0:04:20.160 And then sometimes they would add cinnamon, hot pepper, um, 0:04:21.279 --> 0:04:23.839 hot pepper, and chocolate. By the way, yeah, I do too, 0:04:23.880 --> 0:04:28.600 like the chili chocolates A nice sipping chocolate. Well no, 0:04:28.760 --> 0:04:31.240 I mean that the hard variety. It's good in like 0:04:31.279 --> 0:04:36.520 a sipping chocolate too. Really you can come across that, okay, yeah. Um. 0:04:36.600 --> 0:04:39.920 So the Maya were the ones who like really kind 0:04:39.960 --> 0:04:45.920 of founded chocolate consumption as we understand it, and then 0:04:45.960 --> 0:04:48.760 it was adopted by the Aztecs, who had a pretty 0:04:48.960 --> 0:04:52.840 um short memory span apparently because the Aztecs the Triple 0:04:52.839 --> 0:04:57.000 Alliance conquered the Maya at some point and said, hey, 0:04:57.040 --> 0:04:59.800 we like this chocolate. But we're gonna forget that we 0:05:00.000 --> 0:05:01.400 at it from the Maya. We're gonna say we got 0:05:01.440 --> 0:05:05.360 it from the god catzel Kotal, right, and he was 0:05:05.520 --> 0:05:08.440 the a god who was kicked out of the dominion 0:05:08.480 --> 0:05:11.960 of God's forgiving chocolate to the Aztecs, as the Aztecs 0:05:11.960 --> 0:05:15.440 tell it, which is not nice. What getting kicked out? Yeah, 0:05:15.520 --> 0:05:20.400 for sharing your chocolate, you know, yeah, because you're out 0:05:20.480 --> 0:05:25.280 chocolate and you got kicked out of the pantheon. That's right. 0:05:25.640 --> 0:05:30.680 In the Aztecs, um called chocolate. I'm pronounced that huacatl. 0:05:32.080 --> 0:05:34.440 I think that's probably right. Um. And this thought to 0:05:34.520 --> 0:05:37.479 meant I mean bitter water, and like you said, they 0:05:37.520 --> 0:05:40.800 would add certain spices to it to make it more palatable. 0:05:41.040 --> 0:05:44.159 But the gods and the kings and everyone thought it. 0:05:44.279 --> 0:05:47.080 You know, it was like, uh, like a super drink, 0:05:47.480 --> 0:05:49.680 so they would drink like tons of it. Well yeah, 0:05:49.839 --> 0:05:53.640 months a Zuma was apparently, um fond enough of it 0:05:53.680 --> 0:05:55.599 that he drank like fifty cups of it a day. 0:05:55.920 --> 0:05:57.760 That's crazy. I think we said that in another one 0:05:57.760 --> 0:06:00.840 that sounded familiar it did to me, Yeah, or maybe 0:06:00.880 --> 0:06:03.520 he drank lots of coffee. I wonder what it was. 0:06:03.800 --> 0:06:07.360 I don't know. Um, it was a currency. Yeah, there was. 0:06:07.400 --> 0:06:10.440 Actually it was an actually a sixteenth century az Tech 0:06:10.520 --> 0:06:16.080 document that is basically a currency exchange for cocao. You no, 0:06:16.240 --> 0:06:19.200 the being for chocolate beans. Yeah. It's like a hundred 0:06:19.240 --> 0:06:22.320 of them buys a turkey. Ye. And it's a one 0:06:22.360 --> 0:06:25.000 for one exchange for a good tamalia. That's a pretty 0:06:25.000 --> 0:06:28.559 good deal. I take that. Yeah. Um, But the point 0:06:28.600 --> 0:06:33.600 is this chocolate, like the it was sacred to the Mesoamericans. 0:06:34.040 --> 0:06:37.240 It was currency. It was a big deal. Uh. And 0:06:37.279 --> 0:06:40.359 then the Spaniards came along and they said, what are 0:06:40.360 --> 0:06:44.279 you guys drinking? And they took a sip and they 0:06:44.320 --> 0:06:46.800 spit it out, and then they tried it again, like 0:06:46.839 --> 0:06:49.559 maybe it's okay. And there's some pretty good quotes about 0:06:49.560 --> 0:06:53.400 what the Spaniards thought of chocolate and how it tasted. Yeah. 0:06:53.480 --> 0:06:58.000 One of them, uh, comes from a Jesuit missionary and 0:06:58.040 --> 0:07:01.120 he said it is is loathsome to such as they're 0:07:01.160 --> 0:07:04.200 not acquainted with it, having a scum or froth. That 0:07:04.360 --> 0:07:07.640 is very unpleasant taste. Yeah. I also saw another quote 0:07:07.680 --> 0:07:10.560 that said, um, it was a Spaniard who referred to 0:07:10.720 --> 0:07:14.120 chocolate as a bitter drink for pigs. Yeah, I get, 0:07:14.120 --> 0:07:17.040 I mean really bitter chocolate I can't stomach no, and 0:07:17.080 --> 0:07:19.520 that's what they were drinking. I mean like the concept 0:07:19.600 --> 0:07:23.200 of sweet chocolate came thanks to Europe, and it came 0:07:23.240 --> 0:07:26.680 about this time. So, um, who was it that conquered 0:07:26.680 --> 0:07:33.960 the Aztecs? Cortez the killer Um. Cortez basically said all right, 0:07:34.160 --> 0:07:36.320 I'm gonna take this chocolate and we're gonna see what 0:07:36.360 --> 0:07:39.920 Europe does to it. And Europe went crazy for it. 0:07:40.280 --> 0:07:43.000 Of course they sweetened it, right, that was the That 0:07:43.120 --> 0:07:48.560 was Europe's big addition to chocolate, adding sugarcane or honey 0:07:48.680 --> 0:07:51.240 or molasses or something to the chocolate to sweeten. And 0:07:51.240 --> 0:07:52.840 all of a sudden, Europe is like, we like this, 0:07:53.080 --> 0:07:57.360 let's enslave the people. Cortez comes back and says, good news. 0:07:57.400 --> 0:08:01.160 They love the chocolate, and monte Zuma and the rest 0:08:01.200 --> 0:08:03.320 of the Triple Allianes for like, that's great, we don't care. 0:08:03.320 --> 0:08:06.040 It's like, don't know, this does pertain to you. There's 0:08:06.080 --> 0:08:08.640 good news and bad news. Bad news is you have 0:08:08.640 --> 0:08:13.480 a new great father, meet my thunderstick, the boomstick. Uh 0:08:13.600 --> 0:08:16.440 so what the Europeans did? They enslaved them for a while, 0:08:16.520 --> 0:08:19.280 and then the demand rose, so they said, hey, why 0:08:19.280 --> 0:08:22.320 don't we just start growing this stuff in territories that 0:08:22.360 --> 0:08:26.520 we um have conquered, which is you can only grow 0:08:26.600 --> 0:08:29.960 the cacou tree within about twenty degrees north or south 0:08:30.000 --> 0:08:32.600 of the equator the tropics. Yeah yeah, um, and it 0:08:32.720 --> 0:08:36.920 likes very wet conditions. And it's also apparently the cacou 0:08:37.000 --> 0:08:42.640 tree is really um finicky, which we'll talk about but um. 0:08:42.679 --> 0:08:44.560 When they did figure out that they could plan it 0:08:44.600 --> 0:08:49.120 along the tropics, the cost of chocolate dropped tremendously in Europe, 0:08:49.480 --> 0:08:52.320 which was necessary to make it, you know, something that 0:08:52.480 --> 0:08:55.160 wasn't just for royalty, right. And then still at this 0:08:55.240 --> 0:08:57.840 time people were consuming it as a drink even in 0:08:57.880 --> 0:09:00.880 Europe as well, but they were sweetening it um. And 0:09:00.920 --> 0:09:03.280 then so you would have a person who got ahold 0:09:03.320 --> 0:09:05.960 of the beans, roasted them, uh, and then made their 0:09:06.000 --> 0:09:08.400 own chocolate and then sold it all in one place. 0:09:09.000 --> 0:09:12.720 Then the industrial revolution happened and everybody applied the principles 0:09:12.720 --> 0:09:17.000 of industry to everything. It basically, smash everything right exactly, 0:09:17.040 --> 0:09:18.960 and see what happens to using machine and smash it 0:09:19.280 --> 0:09:24.600 unless you're a luddy. And then you smash the machine itself. Right. Um. 0:09:24.720 --> 0:09:27.960 There was a Dutch entrepreneur name Conrad Johannes van Houten. 0:09:29.360 --> 0:09:33.200 Do you think in the millhouse? How can you not know? Um? 0:09:33.280 --> 0:09:35.400 And he was the first one to press the cacao 0:09:35.400 --> 0:09:38.880 bean um, which separates and we'll get into all this later, 0:09:38.920 --> 0:09:43.480 but essentially separated the cacao into the butter and the powder, 0:09:44.400 --> 0:09:46.280 the dry part, right. And he figured out if you 0:09:46.320 --> 0:09:51.559 add a little more butter back into it, which is strange, Um, 0:09:51.640 --> 0:09:54.760 you can make a bar. Yeah. Or if you ad 0:09:54.760 --> 0:09:57.839 a little alkali, be a little less bitter, a little 0:09:57.840 --> 0:10:01.959 more palatable. And then Joseph Fry and englishman said, hey, 0:10:02.040 --> 0:10:04.440 why don't we have a little sugar, maybe a little 0:10:04.440 --> 0:10:07.760 more cocoa butter, And now we have the first chocolate bar. Okay, 0:10:07.800 --> 0:10:10.080 so I have it wrong. Joseph Fry invented the cocoa, 0:10:10.280 --> 0:10:14.280 the chocolate bar. Van Houten invented Dutch cocoa, which is 0:10:14.280 --> 0:10:17.520 a sweeter cocoa powder. And Rodolph Lynt, if you you 0:10:17.600 --> 0:10:20.160 might recognize that, still, how do you not like lint? 0:10:20.559 --> 0:10:24.880 He invented conking in seventy nine and we'll get into 0:10:24.920 --> 0:10:27.000 what that is later, but it's a pretty important process. 0:10:27.120 --> 0:10:29.480 But it's conk like the shell. Yeah, because the first 0:10:30.240 --> 0:10:33.600 like a shell. Um. But we'll get into what that means. 0:10:33.600 --> 0:10:37.840 But it basically makes it smoother and more affordable. You 0:10:37.840 --> 0:10:40.440 can mass produce it as like the chocolate bars we 0:10:40.480 --> 0:10:43.880 know and love. And then uh, in the early nine hundreds, 0:10:44.120 --> 0:10:47.160 all this is going on within a few decades. There's 0:10:47.200 --> 0:10:50.160 like all these sudden quick advances in chocolate that that 0:10:50.280 --> 0:10:57.160 takes chocolate from this frothy, gritty, bitter drink to chocolate 0:10:57.200 --> 0:11:01.079 as we understand it today, starting in the ninety century. 0:11:01.320 --> 0:11:04.439 And then I think in the nineteen o four early 0:11:05.040 --> 0:11:08.480 d a guy with the last name of Nestley about 0:11:08.559 --> 0:11:11.280 to add milk powder, and then we had milk chocolate 0:11:11.400 --> 0:11:16.679 and the humanity achieved its pinnacle. That's right, Uh, Henry 0:11:16.880 --> 0:11:23.319 or Henry Nestlee and Milton Hersheet very important dudes. Um, 0:11:23.400 --> 0:11:25.280 And that was that was for milk chocolate. But you know, 0:11:25.360 --> 0:11:28.640 you can also make dark chocolate less bitter by some 0:11:28.720 --> 0:11:31.120 of the same processes, because you know, when you buy 0:11:31.120 --> 0:11:34.600 the dark chocolate has a percentage of and the higher 0:11:34.640 --> 0:11:38.040 the percentage, the more bitter it is. I can't go 0:11:38.200 --> 0:11:42.800 above like seventies. My max is it? Do your your 0:11:43.040 --> 0:11:46.079 mouth just start catching on fire, your teeth fall out 0:11:46.160 --> 0:11:48.480 or what happened? Like that bitter chocolate taste some people 0:11:48.520 --> 0:11:53.400 love super super bittery. I'm a super taster with bitter. Um. 0:11:53.640 --> 0:11:55.640 Do you remember in our taste episode we talked about 0:11:55.640 --> 0:11:59.280 super tasters. Like, since that episode, I've noticed that with bitter, 0:11:59.679 --> 0:12:03.000 like I taste it way more than most people. Yeah, 0:12:03.120 --> 0:12:05.600 and um, how do you like your chocolate? Like I 0:12:05.640 --> 0:12:09.600 can handle dark chocolate, but like it tastes really bitter 0:12:09.679 --> 0:12:12.120 to me. But like I can barely handle grapefruit. I 0:12:12.120 --> 0:12:14.360 had to train myself to enjoy grapefruit, and I don't 0:12:14.360 --> 0:12:18.080 like grapefruit. Yeah. Maybe you're a bitter super taste too, maybe, 0:12:18.280 --> 0:12:21.080 but if you I can tell you that just practice 0:12:21.320 --> 0:12:24.400 makes perfect with drinking grapefruit to Oh well for me 0:12:24.480 --> 0:12:27.400 eating chocolate, right, um? And I like I sprinkle a 0:12:27.400 --> 0:12:29.040 little sea salt on it now too, which is really 0:12:29.040 --> 0:12:32.320 like that? Oh yeah yeah that's pretty good. Yeah. Um, 0:12:32.360 --> 0:12:34.960 all right, So let's get into the seed or the 0:12:34.960 --> 0:12:37.640 bean a little bit. Uh. They growing pods on a tree, 0:12:38.440 --> 0:12:42.920 and the tree itself is they grow taller than ft. 0:12:43.000 --> 0:12:46.839 But for um cultivation, they trim them so they don't 0:12:46.880 --> 0:12:50.280 grow above ten or twelve is the height that they 0:12:50.280 --> 0:12:53.040 try to keep them at. Yeah, because people I climb 0:12:53.160 --> 0:12:56.200 up and pick them. Yeah, this is this is something 0:12:56.240 --> 0:12:58.440 I find very interesting about climb I think they use 0:12:58.480 --> 0:13:03.960 a long along tool like a telescopic um knife. Yeah. Um, 0:13:04.000 --> 0:13:08.600 but this is it's the cocao trees are so fickle 0:13:09.080 --> 0:13:15.559 that they actually have kept chocolate production as like a 0:13:15.600 --> 0:13:20.120 family business. Yeah. You can't mass produce these things. You 0:13:20.160 --> 0:13:23.120 can't mass harvest these things. It's still got to be 0:13:23.160 --> 0:13:26.800 done by hand because the pods and the seeds don't 0:13:26.840 --> 0:13:28.760 all ripen at the same time, so you can't just 0:13:28.840 --> 0:13:30.440 drive a machine in there and be like get all 0:13:30.480 --> 0:13:32.800 those pods out, and so you have to do them 0:13:32.840 --> 0:13:35.000 like individually, one by one when they're ready to come 0:13:35.040 --> 0:13:38.880 off the tree. Plus. Um. The harvesting a seed pod, 0:13:39.000 --> 0:13:41.840 which is about the shape of a long orange football 0:13:42.160 --> 0:13:46.120 about twelve inches long. Um. The way you harvest it 0:13:46.200 --> 0:13:50.960 is really important because if you break off the bloom 0:13:51.000 --> 0:13:53.800 that it's growing out of, you will damage it so 0:13:53.840 --> 0:13:56.800 that no other pods grow out of that. So it's 0:13:56.800 --> 0:14:00.600 a really really finicky tree. It is, you know, um 0:14:01.480 --> 0:14:04.760 of the world's cocao is grown by just two and 0:14:04.760 --> 0:14:07.840 a half million farmers, all of them working five to 0:14:07.920 --> 0:14:11.960 ten acre plots, family plots, like a family farming business 0:14:12.040 --> 0:14:14.440 for sure. Yeah, we like we said earlier it was 0:14:14.520 --> 0:14:17.719 earlier it was meso America, but now most of the 0:14:17.760 --> 0:14:21.160 farms are in Africa and West Africa. Codvoir is like 0:14:21.200 --> 0:14:25.000 the chocolate coco producing that ivory coast. Yeah, okay, but 0:14:25.120 --> 0:14:29.760 they prefer copdvoir, I think so. Uh yeah, they produce 0:14:29.800 --> 0:14:32.480 more than a million metric tons just on the cope 0:14:32.520 --> 0:14:37.120 davoir excuse me per year. Um. There are only three 0:14:37.160 --> 0:14:41.840 types of three varieties of bean, and the they are 0:14:41.880 --> 0:14:45.480 the for for astero, and it's the most common because 0:14:45.520 --> 0:14:48.880 it yields the most beans, has the most chuckolated taste too, yeah, 0:14:48.880 --> 0:14:52.240 and it's the hardiest, so they do better. Um. And 0:14:52.280 --> 0:14:54.080 then on the other side of the coin you have 0:14:54.240 --> 0:14:59.160 the creolo, which is very complex but very difficult to grow, 0:14:59.240 --> 0:15:02.280 very delicate, and the small percentage of all the cacao 0:15:02.400 --> 0:15:05.840 beans that are harvested, right. And then there's the trinitario, 0:15:06.040 --> 0:15:10.040 which is a hybrid of the creoleo. So how we're 0:15:10.080 --> 0:15:13.400 saying it in the forest stero that somebody took a 0:15:13.440 --> 0:15:18.360 forest stero to Trinidad where they were growing creolo and 0:15:18.480 --> 0:15:22.359 they hybridized. So you have like basically this full spectrum 0:15:22.400 --> 0:15:27.120 of finicky and then different tastes of chocolate. Yeah, and 0:15:27.120 --> 0:15:29.400 they and like we said earlier, like with coffee and 0:15:29.440 --> 0:15:32.640 like with grapes for wine. If you're in aficionado, you 0:15:32.680 --> 0:15:37.680 know what what geographical location will produce different flavors and tastes. 0:15:38.160 --> 0:15:41.360 And companies when they make chocolate are very picky about 0:15:41.680 --> 0:15:45.000 and secretive about exactly where they get their beans. Some 0:15:45.160 --> 0:15:48.040 it's all one farm, uh something I like to do 0:15:48.040 --> 0:15:50.800 a nice blend, but that's a trade secret. But um, 0:15:50.840 --> 0:15:54.000 just because you have a forest stero bean and one 0:15:54.040 --> 0:15:56.200 part of the country doesn't mean old tastes the same 0:15:56.240 --> 0:15:58.960 as in the other part. So so not only do 0:15:59.080 --> 0:16:02.560 these different varieties produce different tastes, like depending on where 0:16:02.600 --> 0:16:06.240 you grew a specific variety, it'll tastes different from that 0:16:06.320 --> 0:16:10.120 same variety grown elsewhere. That's right, um. And those trees 0:16:10.160 --> 0:16:13.520 we should say are called the theod roma cocao. They 0:16:13.520 --> 0:16:18.200 were named by linneus Um and it translates to cacao, 0:16:18.200 --> 0:16:21.880 food of the gods. And those those three varieties aren't 0:16:21.880 --> 0:16:26.520 the only three, but they're the three dominant varieties growing worldwide. 0:16:26.760 --> 0:16:30.880 Oh they're more than that. Okay, Um, so I guess 0:16:30.880 --> 0:16:35.400 we should get into a little bit about the process. Yeah, 0:16:35.400 --> 0:16:39.760 because what interested me is the all those European additions 0:16:39.840 --> 0:16:43.680 to the process of producing chocolate are still based on 0:16:43.960 --> 0:16:48.400 the original ancient means of growing and producing chocolate. So 0:16:48.400 --> 0:16:51.960 it's like, go through the process of producing chocolate, then 0:16:52.000 --> 0:16:53.960 you just take it through these additional steps to make 0:16:54.040 --> 0:16:56.520 chocolate as well. You understand it, which is pretty cool 0:16:56.520 --> 0:17:00.720 because they're still they're doing this ancient method. Yeah. Like 0:17:00.800 --> 0:17:03.240 still you've heard there's more than one way to skinn 0:17:03.240 --> 0:17:06.639 of cat, there's only one way to make chocolate. You know. 0:17:07.440 --> 0:17:09.520 Machinery he has improved, but you're right, it's still the same, 0:17:09.560 --> 0:17:13.240 which is really neat. Uh. So you have these ripen 0:17:13.280 --> 0:17:15.520 pods like we talked about, they change color from green 0:17:15.560 --> 0:17:18.800 to orange. Uh. And then it's time to cut them down. Uh. 0:17:18.840 --> 0:17:21.679 And then the beans and pulpa removed and left to ferment, 0:17:22.800 --> 0:17:24.879 which is exactly what you think. They cover it up 0:17:24.920 --> 0:17:27.560 with banana leaves and stuff and let the moisture seep 0:17:27.560 --> 0:17:30.320 out of it slowly. Um. Yeah, and this is one 0:17:30.359 --> 0:17:34.000 of the few things where alcohol is just a byproduct 0:17:34.119 --> 0:17:37.480 of the fermentation process rather than the goal, right, because 0:17:37.480 --> 0:17:40.959 they I'm sure some people drink this chocolate alcohol, but 0:17:41.240 --> 0:17:44.000 the part is discarded, is it. Yeah, as far as 0:17:44.000 --> 0:17:47.000 I know, I don't think Nestleie's bottling it or anything. Yeah, 0:17:47.040 --> 0:17:50.880 but I bet the farm workers might have a wonder 0:17:50.920 --> 0:17:53.080 what that tastes like. I'll bet it's awful. I'm sure 0:17:53.080 --> 0:17:56.240 it is. Uh So, in the in the cacao bean 0:17:56.400 --> 0:17:58.840 um there's things like bacteria and yeas that produce acids 0:17:58.840 --> 0:18:02.240 and gases, and they break down some of those sugars 0:18:03.359 --> 0:18:07.280 over the course of this the this uh fermentation process, 0:18:07.480 --> 0:18:09.240 and they're gonna end up dark brown in the end, 0:18:09.640 --> 0:18:12.080 right after about a week of fermenting ye and then 0:18:12.119 --> 0:18:14.600 they pack them in the jute bags, take them to 0:18:14.640 --> 0:18:17.600 the buyers. They grade the beans because you know, they 0:18:17.640 --> 0:18:19.920 it's very specific, like the quality of the bean. You'll 0:18:19.960 --> 0:18:22.240 get a certain price, you know, depending on how good 0:18:22.240 --> 0:18:26.160 they are. And then it goes on to the next step, 0:18:26.680 --> 0:18:29.560 which is where the companies who produced chocolate by the 0:18:29.600 --> 0:18:33.560 seeds from the buyers. That's right, and that those sugars 0:18:33.560 --> 0:18:36.680 being broken down in the fermentation process become very very 0:18:36.720 --> 0:18:39.680 important at this step because the first thing you do 0:18:39.840 --> 0:18:45.440 is you take all of your cocao beans and roast them. 0:18:45.480 --> 0:18:48.800 And when you're roasting and I in this article it 0:18:48.840 --> 0:18:52.200 says that sometimes you you just roast the nibs first. 0:18:53.119 --> 0:18:56.399 I've found that pretty much everybody roasts the bean and 0:18:56.440 --> 0:18:59.560 then roast the nibs separately later on. Yeah, the nib 0:18:59.600 --> 0:19:03.479 is actually the meat. Yeah, what's actually what becomes chocolate, right. 0:19:03.480 --> 0:19:07.280 A cacao bean has a shell that you take off 0:19:07.280 --> 0:19:10.119 in the meat inside is a cocoa nib um. So 0:19:10.200 --> 0:19:13.119 you roast the bean first, and then later on you 0:19:13.240 --> 0:19:16.960 roast the nib itself. And as you're roasting it, what 0:19:17.040 --> 0:19:21.879 you're doing is creating something called the Mayard reaction, which 0:19:21.960 --> 0:19:26.120 is basically the sugars that were broken down and exposed 0:19:26.160 --> 0:19:30.480 during fermentation are combined with amino acids that are also 0:19:30.640 --> 0:19:35.119 present in the cocao, and when placed together in the 0:19:35.160 --> 0:19:38.040 presence of heat, you have something called flavor compounds that 0:19:38.080 --> 0:19:42.240 are produced. And depending on the amino acid present, whether 0:19:42.320 --> 0:19:45.600 it's cheese or whether it's beer or whether whatever it 0:19:45.720 --> 0:19:50.439 is bread um, the the sugars and the amino acids 0:19:50.440 --> 0:19:52.879 are going to react differently to create different flavors, and 0:19:52.920 --> 0:19:57.720 with chocolate specifically, these different amino acids produced chocolate flavor. Yeah, 0:19:57.760 --> 0:20:01.960 it's uh, non intematic browning. And if it's not just chocolate, 0:20:01.960 --> 0:20:04.359 I mean if you like pretzels, or if you like 0:20:04.520 --> 0:20:06.760 if you like the flavor of anything, well, no, that's 0:20:06.760 --> 0:20:09.760 not true. It's only certain things to have this reaction. Yeah, 0:20:10.200 --> 0:20:14.000 like um, bread when it's toasted or baked. Um, a 0:20:14.040 --> 0:20:20.000 steak when it's browned, anything important, French fries. Uh. And 0:20:20.040 --> 0:20:22.399 so the roasting process it's anywhere from thirty minutes to 0:20:22.440 --> 0:20:26.320 a couple of hours at about two fifty degrees fahrenheit 0:20:26.440 --> 0:20:30.439 or higher. And every company has their own methods for this. 0:20:30.520 --> 0:20:34.280 You know, everyone's gonna have their own specific like roasting process, 0:20:34.359 --> 0:20:38.240 but that's a general thing, right. Uh So the next 0:20:38.280 --> 0:20:40.280 thing that happened is you need to to get that 0:20:40.480 --> 0:20:45.720 nib extracted, and so they quickly cool the beans and 0:20:45.760 --> 0:20:47.760 send them through what's called a cracker and a fanner 0:20:48.440 --> 0:20:51.679 that splits the shell and blows off the shell and 0:20:51.720 --> 0:20:54.760 you're left with a nib. And then at that point 0:20:54.840 --> 0:20:57.000 the nib is ready to go to the mill to 0:20:57.040 --> 0:21:00.960 be ground well, or it's roasted and then ground into 0:21:01.240 --> 0:21:06.920 chocolate liquor. So it's it's roasted again before its ground. Yes, okay, yeah, 0:21:07.000 --> 0:21:09.640 yeah for sure. Like if anything, the nibs the thing 0:21:09.680 --> 0:21:14.320 you want to roast. For sure. This article insinuates that, um, 0:21:14.520 --> 0:21:19.200 you might not roast the bean, You're just gonna roast 0:21:19.200 --> 0:21:23.080 the nib. You definitely roast the nib first because that's 0:21:23.200 --> 0:21:26.440 where the flavor compounds come from. But you can roast 0:21:26.440 --> 0:21:29.119 the nib inside the bean too, right yeah, okay, like 0:21:29.160 --> 0:21:32.199 as a two step process. So now it goes to 0:21:32.280 --> 0:21:36.479 the grinder a melingingur, which is French, and there are 0:21:36.480 --> 0:21:39.120 these big granite rollers that basically basically mash up those 0:21:39.240 --> 0:21:42.359 nibs into a paste they called the mass. Then that 0:21:42.440 --> 0:21:45.320 goes into a press at about six thousand pounds per 0:21:45.359 --> 0:21:50.800 square inch a man, it's a whole lot. Uh so 0:21:50.880 --> 0:21:53.879 much that it actually melts the cocoa butter into a 0:21:53.920 --> 0:21:58.520 liquid called chocolate liquor. Pressure from pressure, just from pressure 0:21:58.800 --> 0:22:02.640 in friction. Oh okay, well that produces he So that's 0:22:02.640 --> 0:22:05.040 your chocolate liquor, even though it's not alcoholic at all. 0:22:05.160 --> 0:22:07.080 And that was Van Houten that came up with the 0:22:07.119 --> 0:22:09.640 process you just described, right, He's the one who figured 0:22:09.640 --> 0:22:16.200 out how to separate powder from buttery. Yeah, Millpool, Millhouse 0:22:16.280 --> 0:22:19.640 van Mountain. Uh. So then you've got your two components. 0:22:19.640 --> 0:22:21.960 It basically separates, and you've got your liquid cocoa butter 0:22:22.000 --> 0:22:25.240 at this point and your powder. Um, it's called a 0:22:25.240 --> 0:22:30.200 press cake, your dried powder is or cocoa cake cococake. 0:22:30.640 --> 0:22:33.879 I like that better actually do too. Um. So depending 0:22:33.880 --> 0:22:35.760 on what where, what what your purpose is from here, 0:22:35.840 --> 0:22:37.520 you might go in some different directions. If you're just 0:22:37.560 --> 0:22:41.800 gonna make like Nestley Quick, you know, chocolate milk mix, 0:22:42.920 --> 0:22:45.760 you're going to pulverize that powder into a finer powder. 0:22:45.800 --> 0:22:48.280 So that's another thing I saw on the Gara Deli 0:22:48.359 --> 0:22:50.600 site when they were describing how they make chocolate. It 0:22:50.680 --> 0:22:54.840 sounds like you would pulverize that that um cocoa cake 0:22:55.720 --> 0:22:58.960 no matter what. And then the harder or the more 0:22:59.040 --> 0:23:03.480 you pulverize it, um, the the smaller the micron of 0:23:03.640 --> 0:23:09.560 the the chocolate cocoa powder UM. And so the the 0:23:09.600 --> 0:23:13.040 finer that is, the less grainy your end result chocolate 0:23:13.080 --> 0:23:15.960 will be. So, like Garrett Delli says, that they grind 0:23:15.960 --> 0:23:19.080 there's down to nineteen microns because they want a very 0:23:19.119 --> 0:23:23.720 smooth product exactly because circura delli. And then the butter 0:23:24.000 --> 0:23:27.720 or whatever you introduced back into, whether it's cocoa butter 0:23:28.160 --> 0:23:31.760 or say like um, canola oil or something, you can 0:23:31.840 --> 0:23:34.680 also have an impact on the quality of the chocolate made. Yeah, 0:23:34.720 --> 0:23:37.240 and if you're reintroducing cocoa butter, it's a better quality 0:23:37.240 --> 0:23:42.280 obviously than vegetable oil. Um. All right. This is also 0:23:42.320 --> 0:23:45.440 where you add in sugar some other flavorings. Let the 0:23:45.520 --> 0:23:48.880 thin what is that I was hoping you don't. It's 0:23:48.920 --> 0:23:53.280 an emulsifier, so you know, makes it a fluffier, lighter 0:23:53.800 --> 0:23:56.399