1 00:00:02,000 --> 00:00:07,000 Downloaded from YTS.MX 2 00:00:08,000 --> 00:00:13,000 Official YIFY movies site: YTS.MX 3 00:00:09,896 --> 00:00:13,729 (relaxing instrumental music) 4 00:00:23,301 --> 00:00:26,551 (cacao beans rustling) 5 00:01:15,253 --> 00:01:18,055 (sweet balls clanging) 6 00:01:18,055 --> 00:01:19,344 - [Darin] If you meet someone and they say 7 00:01:19,344 --> 00:01:20,734 that they don't like chocolate, 8 00:01:20,734 --> 00:01:23,284 you need to look at them carefully. 9 00:01:23,284 --> 00:01:26,374 - [Mikkel] Chocolate is kind of this crazy thing 10 00:01:26,374 --> 00:01:29,094 that almost all people enjoy. 11 00:01:29,094 --> 00:01:30,334 I really get a little bit scared 12 00:01:30,334 --> 00:01:32,291 when I once in a while meet people that said, 13 00:01:32,291 --> 00:01:33,554 "I really don't like chocolate. " 14 00:01:33,554 --> 00:01:34,884 I'm like, what? (cicadas screeching) 15 00:01:34,884 --> 00:01:36,474 - [Ed] It's just one of those things 16 00:01:36,474 --> 00:01:40,114 that when you're among people that you want to be with, 17 00:01:40,114 --> 00:01:43,944 it is something that you can share that is very special 18 00:01:43,944 --> 00:01:47,334 that tells them you love and care for them. 19 00:01:48,386 --> 00:01:49,654 - [Woman] There are no ways 20 00:01:49,654 --> 00:01:51,314 to describe how happy chocolate makes me. 21 00:01:51,314 --> 00:01:54,864 I mean, a chocolate. (woman chuckling) 22 00:01:54,864 --> 00:01:57,564 - [Ed] Those chocolate bars that we remember, 23 00:01:57,564 --> 00:02:00,644 they are made by large corporations. 24 00:02:00,644 --> 00:02:02,704 Only a small percentage 25 00:02:02,704 --> 00:02:06,004 of the actual piece is chocolate itself. 26 00:02:06,004 --> 00:02:09,044 That's the bulk chocolate market. 27 00:02:09,044 --> 00:02:10,687 You buy it everywhere. 28 00:02:12,204 --> 00:02:13,454 On the other hand, 29 00:02:13,454 --> 00:02:16,274 when we talk about craft chocolate, 30 00:02:16,274 --> 00:02:19,534 we're talking about something very unique. 31 00:02:19,534 --> 00:02:24,534 Its focus is on the flavor of the chocolate itself. 32 00:02:26,004 --> 00:02:31,004 People are actually going and finding new beans 33 00:02:31,514 --> 00:02:35,517 and new flavors and the uniqueness that comes with them. 34 00:02:36,468 --> 00:02:41,314 (relaxing piano music) (trees rustling in wind) 35 00:02:41,314 --> 00:02:43,684 - [Mikkel] Salon Du Chocolat is the biggest 36 00:02:43,684 --> 00:02:44,844 chocolate show on Earth. 37 00:02:44,844 --> 00:02:46,444 It's a crazy, 38 00:02:46,444 --> 00:02:48,914 crazy six days with 50,000 people or more. 39 00:02:48,914 --> 00:02:51,294 - [Kailash] Cocoa producers come to Paris, 40 00:02:51,294 --> 00:02:54,420 chocolate makers come to Paris and everybody meets. 41 00:02:54,420 --> 00:02:55,504 (audience cheering) It's an experience 42 00:02:55,504 --> 00:02:58,790 of a lifetime. (audience applauding) 43 00:02:58,790 --> 00:03:03,207 (woman speaking in foreign language) 44 00:03:04,962 --> 00:03:08,132 (audience applauding) 45 00:03:11,303 --> 00:03:15,803 (Susumu speaking in foreign language) 46 00:03:43,401 --> 00:03:46,901 (leaves rustling in wind) 47 00:03:55,872 --> 00:03:59,705 (relaxing instrumental music) 48 00:04:15,800 --> 00:04:18,633 (water trickling) 49 00:04:55,923 --> 00:04:59,590 (upbeat instrumental music) 50 00:05:47,124 --> 00:05:50,327 (cicadas screeching) 51 00:05:50,327 --> 00:05:53,077 (birds chirping) 52 00:05:54,249 --> 00:05:57,314 - I wanted to really show the world that chocolate comes 53 00:05:57,314 --> 00:05:58,754 from Latin America, 54 00:05:58,754 --> 00:06:01,004 from my neighborhood, from Honduras, 55 00:06:01,004 --> 00:06:02,607 from the Mayan culture. 56 00:06:02,607 --> 00:06:03,924 (cicadas screeching) (birds chirping) 57 00:06:03,924 --> 00:06:05,194 I was born in Honduras. 58 00:06:05,194 --> 00:06:07,054 I was born in a small village. 59 00:06:07,054 --> 00:06:08,934 I grew up in the countryside. 60 00:06:08,934 --> 00:06:11,417 In my backyard we had cacao trees. 61 00:06:12,604 --> 00:06:14,404 When I was eight years old, 62 00:06:14,404 --> 00:06:17,544 I was already selling Caramels in school. 63 00:06:17,544 --> 00:06:20,164 Over a year I save up the money 64 00:06:20,164 --> 00:06:23,804 and with my own money I bought a pair of shoes. 65 00:06:23,804 --> 00:06:25,527 So I was very proud of that. 66 00:06:26,714 --> 00:06:31,084 I grew up here and at the age of 11 we moved to the big city 67 00:06:31,084 --> 00:06:33,713 and at 17 I moved to New York. 68 00:06:33,713 --> 00:06:36,854 (vehicle horns honking) 69 00:06:36,854 --> 00:06:40,424 I graduated as a fashion designer at Parsons School. 70 00:06:40,424 --> 00:06:43,494 After that, I started practicing cooking. 71 00:06:43,494 --> 00:06:45,344 I became a chef first. 72 00:06:45,344 --> 00:06:47,524 I did a catering company and after that, 73 00:06:47,524 --> 00:06:50,384 I decided that I wanted to open a retail shop, 74 00:06:50,384 --> 00:06:52,374 starting with chocolate. 75 00:06:52,374 --> 00:06:56,044 I never really associated the drinking chocolate 76 00:06:56,044 --> 00:06:59,204 that I had when I was little with the chocolate bonbons, 77 00:06:59,204 --> 00:07:02,164 because we used to call cacao drink. 78 00:07:02,164 --> 00:07:05,294 It was only when I started the business in chocolate 79 00:07:05,294 --> 00:07:08,339 and I realized that cacao was chocolate. 80 00:07:08,339 --> 00:07:09,934 (Maribel chuckling) So anyway, 81 00:07:09,934 --> 00:07:12,044 so it was a great discovery. 82 00:07:12,044 --> 00:07:15,680 It really inspired me to do it more forcefully. 83 00:07:15,680 --> 00:07:16,513 (paper bag rustling) 84 00:07:16,513 --> 00:07:20,497 In Japan, we opened our first store in 2012 in Kyoto. 85 00:07:21,334 --> 00:07:24,567 I want MarieBelle to expand all over the world. 86 00:07:25,534 --> 00:07:27,184 One of the reasons why I wanted 87 00:07:27,184 --> 00:07:30,424 to start the bean-to-bar company is because I wanted 88 00:07:30,424 --> 00:07:32,824 to bring the cacao from Honduras. 89 00:07:32,824 --> 00:07:35,844 I have been an ambassador of Honduras, 90 00:07:35,844 --> 00:07:37,544 even with our title, 91 00:07:37,544 --> 00:07:39,284 talking about Honduras and talking 92 00:07:39,284 --> 00:07:41,864 about all the great things we have, 93 00:07:41,864 --> 00:07:43,104 spreading the word. 94 00:07:43,104 --> 00:07:47,444 So my main objective is that the world gets to know more 95 00:07:47,444 --> 00:07:49,413 about Honduras, who we are. 96 00:07:49,413 --> 00:07:54,035 (relaxing instrumental music) 97 00:07:54,035 --> 00:07:55,904 (birds chirping) 98 00:07:55,904 --> 00:07:59,024 - My perspective on food, chocolate ingredients, 99 00:07:59,024 --> 00:08:01,434 I think stemmed a lot from my childhood. 100 00:08:01,434 --> 00:08:02,694 Growing up on a farm, 101 00:08:02,694 --> 00:08:05,874 I wanted to work with my hands and I had always cooked. 102 00:08:05,874 --> 00:08:08,464 And I decided at age 22 103 00:08:10,067 --> 00:08:10,917 to become a chef. 104 00:08:12,364 --> 00:08:15,006 I think for me, the turning point was 105 00:08:15,006 --> 00:08:17,514 when I tasted Scharffen Berger's chocolate in San Francisco, 106 00:08:17,514 --> 00:08:19,284 working at Citizen Cake. 107 00:08:19,284 --> 00:08:21,054 Suddenly, a dark chocolate 108 00:08:21,054 --> 00:08:23,564 became something really interesting, really nice, 109 00:08:23,564 --> 00:08:24,794 had a flavor journey. 110 00:08:24,794 --> 00:08:29,094 I remember my mouth lighting up all the way to the back 111 00:08:29,094 --> 00:08:32,290 and tickling the back of my chin and I was like, 112 00:08:32,290 --> 00:08:34,994 "Wow, this is something else. " 113 00:08:34,994 --> 00:08:37,624 I was a distributor of Scharffen Berger chocolate since '99 114 00:08:37,624 --> 00:08:39,213 here in Denmark and Scandinavia, 115 00:08:39,213 --> 00:08:40,713 the first one outside of North America. 116 00:08:40,713 --> 00:08:41,703 The summer of 2008, 117 00:08:41,703 --> 00:08:43,054 we got our first chocolate, 118 00:08:43,054 --> 00:08:46,024 first fermentation of our own beans. 119 00:08:46,024 --> 00:08:49,154 2013, we started buying our first equipment. 120 00:08:49,154 --> 00:08:50,464 When you work with chocolate, 121 00:08:50,464 --> 00:08:52,244 you have machines working around the clock. 122 00:08:52,244 --> 00:08:55,234 So I thought it would be nice to do it locally, 123 00:08:55,234 --> 00:08:58,154 and then we started to make our own chocolate. 124 00:08:58,154 --> 00:09:01,254 Growing part of the business is the so-called (indistinct), 125 00:09:01,254 --> 00:09:05,254 where we sell our chocolate in bigger bulk boxes 126 00:09:05,254 --> 00:09:08,524 and they transform it into filled chocolates, 127 00:09:08,524 --> 00:09:12,354 put it in their pound chocolate or make chocolate ganache 128 00:09:12,354 --> 00:09:16,004 for their tarts or use it in their desserts 129 00:09:16,004 --> 00:09:17,914 for chocolate mousses or whatever. 130 00:09:17,914 --> 00:09:21,664 It's a different thing than selling your final product 131 00:09:21,664 --> 00:09:23,264 as we do it in the shops. 132 00:09:23,264 --> 00:09:25,354 But here, we sell our final product 133 00:09:25,354 --> 00:09:28,094 to be transformed into something else, 134 00:09:28,094 --> 00:09:29,167 and that's great fun. 135 00:09:30,464 --> 00:09:33,014 A boon came to us that I hadn't expected. 136 00:09:33,014 --> 00:09:35,494 Thorsten Schmidt was the chef and Palle Sorensen 137 00:09:35,494 --> 00:09:36,644 was the chocolatier. 138 00:09:36,644 --> 00:09:38,455 They called me and said, 139 00:09:38,455 --> 00:09:40,884 "We are actually prepping a dinner for all the astronauts 140 00:09:40,884 --> 00:09:42,044 on the Space Station 141 00:09:42,044 --> 00:09:45,704 and we wanna use your chocolate as the dessert. " 142 00:09:45,704 --> 00:09:46,537 Okay, I mean, 143 00:09:46,537 --> 00:09:48,854 every boy at some point is like, 144 00:09:48,854 --> 00:09:50,284 yeah, I wanna be an astronaut. 145 00:09:50,284 --> 00:09:51,117 This is better. 146 00:09:51,117 --> 00:09:52,484 My chocolate goes up there. 147 00:09:52,484 --> 00:09:54,464 The chocolatier, he created these beautiful, 148 00:09:54,464 --> 00:09:56,754 they looked like meteorites made from hard chocolate. 149 00:09:56,754 --> 00:09:59,534 And inside each of these small meteorites, 150 00:09:59,534 --> 00:10:01,904 he had a personalized message. 151 00:10:01,904 --> 00:10:03,444 Circling around the Earth, 152 00:10:03,444 --> 00:10:04,914 eating really good chocolate 153 00:10:04,914 --> 00:10:07,274 and having a beautiful little message from back home, 154 00:10:07,274 --> 00:10:08,124 I like that part. 155 00:10:09,934 --> 00:10:11,514 I have a name that we are one 156 00:10:11,514 --> 00:10:13,614 of the best chocolate makers in the world. 157 00:10:14,458 --> 00:10:18,125 (upbeat instrumental music) 158 00:10:36,774 --> 00:10:39,854 - The taste of the consumer has changed. 159 00:10:39,854 --> 00:10:42,994 In the past people used to buy a bar of chocolate 160 00:10:42,994 --> 00:10:43,837 and just eat it. 161 00:10:43,837 --> 00:10:46,874 Oh it's chocolate, not thinking. 162 00:10:46,874 --> 00:10:49,254 You know, it was just a flavor of chocolate. 163 00:10:49,254 --> 00:10:52,654 Now people eat slower and they wanna taste. 164 00:10:52,654 --> 00:10:54,944 - There is a disconnect between the farmer 165 00:10:54,944 --> 00:10:58,894 and me as a chocolate maker who wants to use the cacao, 166 00:10:58,894 --> 00:11:03,894 because no one asked the farmer to make a better product. 167 00:11:03,984 --> 00:11:05,854 They asked the farmer to make a cheaper product. 168 00:11:05,854 --> 00:11:09,514 - Farmers are sometimes tired, giving up, 169 00:11:09,514 --> 00:11:13,484 and that's the problem that if we don't encourage the farmer 170 00:11:13,484 --> 00:11:18,054 to coming to the table and to buy directly from the farmer, 171 00:11:18,054 --> 00:11:19,632 we could disappeared. 172 00:11:19,632 --> 00:11:24,261 (Susumu speaking in foreign language) 173 00:11:24,261 --> 00:11:25,246 - Yes. 174 00:11:25,246 --> 00:11:29,746 (Susumu speaking in foreign language) 175 00:11:41,378 --> 00:11:42,613 (chocolate trickling) 176 00:11:42,613 --> 00:11:43,814 - A lot of chocolate makers before 177 00:11:43,814 --> 00:11:46,284 would have never seen a cocoa farm 178 00:11:46,284 --> 00:11:49,374 because you don't necessarily need it. 179 00:11:49,374 --> 00:11:52,824 But if you want to understand that product, 180 00:11:52,824 --> 00:11:55,984 if you want to see what it can be at its maximum, 181 00:11:55,984 --> 00:11:57,764 you have to go to the root, 182 00:11:57,764 --> 00:11:59,114 you have to go to the farm. 183 00:12:00,731 --> 00:12:05,502 (birds chirping) (relaxing instrumental music) 184 00:12:10,808 --> 00:12:12,109 (cicadas screeching) 185 00:12:12,109 --> 00:12:13,624 - [Joe] It was in places like these 186 00:12:13,624 --> 00:12:15,527 that cacao was first consumed. 187 00:12:17,348 --> 00:12:21,185 (relaxing pan flute music) 188 00:12:21,185 --> 00:12:23,844 (indistinct community chatter) 189 00:12:23,844 --> 00:12:27,164 Cacao was first domesticated in what is now Ecuador 190 00:12:27,164 --> 00:12:28,587 in the upper Amazon. 191 00:12:30,184 --> 00:12:31,754 Thousands of years ago, 192 00:12:31,754 --> 00:12:34,684 cacao was considered a very valuable possession 193 00:12:34,684 --> 00:12:38,104 and was used as currency in exchange for goods. 194 00:12:38,104 --> 00:12:39,544 It was in Mesoamerica 195 00:12:39,544 --> 00:12:42,244 that it became a chocolate drink called Ka'kau, 196 00:12:42,244 --> 00:12:45,404 which the Maya consumed every day. 197 00:12:45,404 --> 00:12:46,424 For the Aztec, 198 00:12:46,424 --> 00:12:48,724 the Ka'kau drink was consumed exclusively 199 00:12:48,724 --> 00:12:49,874 by the Royal Court, 200 00:12:49,874 --> 00:12:51,944 upper classes and the army. 201 00:12:51,944 --> 00:12:54,034 They preferred it cold and served it only 202 00:12:54,034 --> 00:12:56,214 at special ceremonies. 203 00:12:56,214 --> 00:13:00,254 Legends say that Emperor Montezuma drank large quantities 204 00:13:00,254 --> 00:13:04,862 of chocolate because it was considered a potent aphrodisiac. 205 00:13:04,862 --> 00:13:07,774 (woman giggling) 206 00:13:07,774 --> 00:13:10,544 Soldiers always carried cacao and used it 207 00:13:10,544 --> 00:13:12,537 to boost their stamina in battle. 208 00:13:17,364 --> 00:13:19,164 With the boom of colonialism, 209 00:13:19,164 --> 00:13:22,013 cacao could not remain hidden for long. 210 00:13:22,013 --> 00:13:23,780 (sea birds squawking) 211 00:13:23,780 --> 00:13:25,154 (indistinct community chatter) 212 00:13:25,154 --> 00:13:26,954 Recognizing its high value, 213 00:13:26,954 --> 00:13:30,787 the Spaniards quickly seized all the cacao they can find. 214 00:13:30,787 --> 00:13:34,225 (boots thudding on deck) 215 00:13:37,894 --> 00:13:40,807 And so cacao beans made their way to Europe. 216 00:13:43,594 --> 00:13:46,897 Cacao's healing qualities made it very popular. 217 00:13:51,854 --> 00:13:55,244 Back then, it was still something only the rich could enjoy, 218 00:13:55,244 --> 00:13:56,864 and enjoy they did, 219 00:13:56,864 --> 00:13:59,183 especially the French aristocracy. 220 00:13:59,183 --> 00:14:02,164 (chains clanging) 221 00:14:02,164 --> 00:14:05,744 The demand grew for sugar to sweeten the cacao drink 222 00:14:05,744 --> 00:14:09,054 and more and more slaves from Africa were shipped 223 00:14:09,054 --> 00:14:13,530 across the ocean to work on the cacao and sugar plantations. 224 00:14:13,530 --> 00:14:18,530 (cicadas screeching) (whip cracking) 225 00:14:21,304 --> 00:14:23,554 With the start of the Industrial Revolution, 226 00:14:23,554 --> 00:14:26,284 cacao growing and chocolate production evolved 227 00:14:26,284 --> 00:14:27,937 at an accelerated pace. 228 00:14:31,064 --> 00:14:34,574 Coenraad van Houten's cocoa press would create a smoother, 229 00:14:34,574 --> 00:14:37,867 better tasting and more affordable cacao powder. 230 00:14:39,264 --> 00:14:41,594 Only 20 years later, in England, 231 00:14:41,594 --> 00:14:46,017 J. S. Fry & Sons created the first molded chocolate bar. 232 00:14:47,798 --> 00:14:50,934 (children humming in delight) 233 00:14:52,594 --> 00:14:55,194 In 1875, two Swiss gentlemen, 234 00:14:55,194 --> 00:14:58,544 Daniel Peter and to Henri Nestle added powdered milk 235 00:14:58,544 --> 00:15:02,204 to the chocolate mix and created milk chocolate. 236 00:15:02,204 --> 00:15:04,014 The creamy, less bitter 237 00:15:04,014 --> 00:15:07,324 and magical melt-in-your-mouth texture of chocolate 238 00:15:07,324 --> 00:15:10,544 was the result of Rodolphe Lindt's accidental invention 239 00:15:10,544 --> 00:15:12,689 of the conching process. 240 00:15:12,689 --> 00:15:15,692 (doorbell chiming) (children humming in delight) 241 00:15:15,692 --> 00:15:18,195 (crunching into chocolate) 242 00:15:18,195 --> 00:15:21,974 (tree leaves rustling) 243 00:15:21,974 --> 00:15:23,534 In the 20th century, 244 00:15:23,534 --> 00:15:26,484 Africa would ultimately grow the vast majority 245 00:15:26,484 --> 00:15:27,534 of the world's cacao. 246 00:15:28,639 --> 00:15:32,464 (relaxing instrumental music) 247 00:15:32,464 --> 00:15:33,654 And since then, 248 00:15:33,654 --> 00:15:37,114 chocolate has become the world's favorite food. 249 00:15:37,114 --> 00:15:40,584 (chocolate trickling) 250 00:15:40,584 --> 00:15:41,604 (rumbling chocolate exploding) 251 00:15:41,604 --> 00:15:44,894 Today, Cacao is consumed everywhere in the world, 252 00:15:44,894 --> 00:15:48,374 but it only grows in the little belt of 20 degrees north 253 00:15:48,374 --> 00:15:50,594 and south of the equator. 254 00:15:50,594 --> 00:15:55,594 (relaxing instrumental music) (birds chirping) 255 00:15:56,333 --> 00:15:58,102 (vehicle humming) 256 00:15:58,102 --> 00:16:00,504 (cicadas screeching) (birds chirping) 257 00:16:00,504 --> 00:16:02,273 (vehicle humming by) 258 00:16:02,273 --> 00:16:05,842 (foliage rustling) 259 00:16:05,842 --> 00:16:10,114 (men speaking in foreign language) 260 00:16:14,518 --> 00:16:19,022 (Susumu speaking in foreign language) 261 00:16:28,499 --> 00:16:33,499 (cicadas screeching) (birds chirping) 262 00:16:36,073 --> 00:16:39,576 (camera shutter clicking) 263 00:16:45,015 --> 00:16:49,920 (Dr. Wilbert speaking in foreign language) 264 00:17:10,974 --> 00:17:13,244 (Maria speaking in foreign language) 265 00:17:13,244 --> 00:17:16,161 (foliage rustling) 266 00:18:32,155 --> 00:18:37,155 (birds chirping) (cicadas screeching) 267 00:18:39,914 --> 00:18:43,004 - This collection is the world's largest 268 00:18:43,004 --> 00:18:46,144 and most diverse assemblage of cocoa varieties 269 00:18:46,144 --> 00:18:47,704 in the public domain. 270 00:18:47,704 --> 00:18:50,824 It really is a Noah's Ark of the different varieties 271 00:18:50,824 --> 00:18:53,744 of cocoa that you can capture from around the world. 272 00:18:53,744 --> 00:18:55,412 (birds chirping) 273 00:18:55,412 --> 00:18:58,514 Theobroma grandiflorum, which is a wild type. 274 00:18:58,514 --> 00:18:59,904 And Theobroma Cacao, 275 00:18:59,904 --> 00:19:02,686 which is the domesticated type. 276 00:19:02,686 --> 00:19:03,987 (birds chirping) (cicadas screeching) 277 00:19:03,987 --> 00:19:05,956 (Darin inhaling deeply) 278 00:19:05,956 --> 00:19:07,704 It smells really nice. - Yeah. 279 00:19:08,674 --> 00:19:11,934 - Most things in nature try to form a hexagon. 280 00:19:11,934 --> 00:19:14,214 A cacao, everything is in five. 281 00:19:14,214 --> 00:19:17,054 So it's not the most efficient shape, 282 00:19:17,054 --> 00:19:20,097 but that's the shape that cacao takes. 283 00:19:21,664 --> 00:19:23,944 - So this is how life continues. 284 00:19:23,944 --> 00:19:28,944 It starts with when it produces a flower bud which opens in 285 00:19:29,114 --> 00:19:30,314 a few days. 286 00:19:30,314 --> 00:19:32,004 And if it's pollinated, 287 00:19:32,004 --> 00:19:33,204 the flower retains. 288 00:19:33,204 --> 00:19:36,664 If not, within a day or two the flower will drop. 289 00:19:36,664 --> 00:19:40,864 You will get some small shells being produced. 290 00:19:40,864 --> 00:19:42,774 And as the shell develops, 291 00:19:42,774 --> 00:19:44,304 getting bigger and bigger, 292 00:19:44,304 --> 00:19:47,674 eventually it matures into a green pod 293 00:19:47,674 --> 00:19:51,368 which may take about five months, they ripen. 294 00:19:51,368 --> 00:19:54,118 (birds chirping) 295 00:19:57,240 --> 00:20:00,323 (cicadas screeching) 296 00:20:07,244 --> 00:20:10,024 - You need a very small fly to get into the flower 297 00:20:10,024 --> 00:20:11,384 for the pollination. 298 00:20:11,384 --> 00:20:13,424 One of the ways to secure there is enough 299 00:20:13,424 --> 00:20:15,674 of the small flies around the tree is 300 00:20:15,674 --> 00:20:18,264 to throw the pods around the trees. 301 00:20:18,264 --> 00:20:22,554 So that goes for as a fertilizer and as an ambient 302 00:20:24,768 --> 00:20:27,304 for the small flies that we so badly need here. 303 00:20:27,304 --> 00:20:32,304 (cicadas screeching) (flies buzzing) 304 00:20:34,044 --> 00:20:39,044 (cicadas screeching) (birds chirping) 305 00:20:40,844 --> 00:20:43,564 - Perhaps it's fitting that we, 306 00:20:43,564 --> 00:20:45,314 from our underworld feel a little bit 307 00:20:45,314 --> 00:20:48,554 of the logistic nightmare that a country like this faces 308 00:20:48,554 --> 00:20:49,567 on a daily basis, 309 00:20:50,461 --> 00:20:52,514 physically, actually feeling the work that goes 310 00:20:52,514 --> 00:20:54,264 into getting us the good chocolate. 311 00:20:55,424 --> 00:20:57,754 So better understanding the price I actually pay, 312 00:20:57,754 --> 00:20:58,627 you could say. 313 00:20:59,570 --> 00:21:02,873 (cicadas screeching) (birds chirping) 314 00:21:02,873 --> 00:21:05,809 (relaxing piano music) 315 00:21:05,809 --> 00:21:08,344 - When I saw my first cacao tree, 316 00:21:08,344 --> 00:21:10,841 I looked at it and said, 317 00:21:10,841 --> 00:21:15,411 "Whoa, this is really a weird tree. " 318 00:21:16,812 --> 00:21:19,264 The pods, the fruit is not growing out 319 00:21:19,264 --> 00:21:22,234 on the branches like any normal fruit tree. 320 00:21:22,234 --> 00:21:24,574 It's growing on the main trunk 321 00:21:24,574 --> 00:21:28,124 and this trunk is decorated with these pods, 322 00:21:28,124 --> 00:21:31,177 sometimes jammed together if its productive tree. 323 00:21:32,202 --> 00:21:37,202 (water trickling) (relaxing instrumental music) 324 00:21:38,091 --> 00:21:42,543 (cicadas screeching) (birds chirping) 325 00:21:42,543 --> 00:21:47,043 (Susumu speaking in foreign language) 326 00:21:58,462 --> 00:22:02,194 (cacao crunching open) 327 00:22:02,194 --> 00:22:04,924 - [Ed] Pulp varies in its flavor. 328 00:22:04,924 --> 00:22:07,424 It is always sweet. 329 00:22:07,424 --> 00:22:12,418 It is always a little bit tart, fruit tart. 330 00:22:12,418 --> 00:22:13,994 (Susumu speaking in foreign language) 331 00:22:13,994 --> 00:22:15,914 - [Ed] There is nothing better than 332 00:22:15,914 --> 00:22:17,754 if you're out in the field, 333 00:22:17,754 --> 00:22:22,352 you break it open maybe on a rock and you suck the pulp, 334 00:22:22,352 --> 00:22:25,637 and it is so delightful, so refreshing. 335 00:22:31,444 --> 00:22:34,254 - People think that when you crack open a cocoa pod, 336 00:22:34,254 --> 00:22:37,464 the beans inside are brown and looks like chocolate. 337 00:22:37,464 --> 00:22:39,304 Or worse yet, 338 00:22:39,304 --> 00:22:41,672 they think there are chocolate bars inside. 339 00:22:41,672 --> 00:22:46,092 (flies buzzing) (birds chirping) 340 00:22:46,092 --> 00:22:50,509 (Maria speaking in foreign language) 341 00:22:55,794 --> 00:22:58,877 (humming in delight) 342 00:23:13,770 --> 00:23:15,639 (Maria humming) (child whining) 343 00:23:15,639 --> 00:23:18,542 (people laughing) 344 00:23:19,910 --> 00:23:23,179 (relaxing piano music) 345 00:23:25,114 --> 00:23:28,264 - The first time you bite into a cocoa seed, 346 00:23:28,264 --> 00:23:31,084 you bite it and you spit it out over there 347 00:23:31,084 --> 00:23:34,224 and you understand evolution now. 348 00:23:34,224 --> 00:23:37,804 And you begin to realize that that tremendous bitterness 349 00:23:37,804 --> 00:23:40,154 and astringency, especially, 350 00:23:40,154 --> 00:23:43,224 of the raw cocoa off the tree is 351 00:23:43,224 --> 00:23:46,903 what allows the propagation of the species. 352 00:23:46,903 --> 00:23:48,639 (birds chirping) (cicadas screeching) 353 00:23:48,639 --> 00:23:51,975 (relaxing piano music) 354 00:23:51,975 --> 00:23:55,812 (tree crunching through soil) 355 00:24:15,632 --> 00:24:17,100 (metal knife clanging) 356 00:24:17,100 --> 00:24:18,835 (thudding of knife on cocoa) 357 00:24:18,835 --> 00:24:20,714 - This is a bean that's infected 358 00:24:20,714 --> 00:24:22,164 with witches' broom disease. 359 00:24:22,164 --> 00:24:26,354 It's like a cancer where you have uncontrolled cell division 360 00:24:26,354 --> 00:24:29,445 and cell growth at the actively growing points. 361 00:24:29,445 --> 00:24:32,215 (birds chirping) 362 00:24:34,104 --> 00:24:36,844 - Sometimes you'll get a necrosis forming. 363 00:24:36,844 --> 00:24:38,474 You'll have a slight yellowing. 364 00:24:38,474 --> 00:24:39,744 Sometimes the necrosis is not as big as this. 365 00:24:39,744 --> 00:24:40,724 It could be much smaller. 366 00:24:40,724 --> 00:24:43,644 You see, you may think that your pod is good, 367 00:24:43,644 --> 00:24:46,157 but when you cut your pod it's gone. 368 00:24:47,034 --> 00:24:49,124 All the beans are gone inside. 369 00:24:49,124 --> 00:24:51,367 - You can see the damage the fungus causes, 370 00:24:51,367 --> 00:24:52,302 you see it? 371 00:24:52,302 --> 00:24:53,254 So this part is not usable. 372 00:24:53,254 --> 00:24:55,384 It sort of liquefies the beans inside 373 00:24:55,384 --> 00:24:59,697 and it actually smells like coconut, smell it. 374 00:25:02,584 --> 00:25:05,477 - Yes, rancid. Rancid coco. - Like rancid coconut. 375 00:25:06,384 --> 00:25:08,464 - If a pest or a disease comes, 376 00:25:08,464 --> 00:25:11,324 the likelihood is that they can be affecting all 377 00:25:11,324 --> 00:25:12,424 of the plants. 378 00:25:12,424 --> 00:25:16,084 And we have seen cases in cocoa where a whole production 379 00:25:16,084 --> 00:25:20,764 in the country is nearly wiped out over a year or two. 380 00:25:20,764 --> 00:25:24,843 (birds chirping) (cicadas screeching) 381 00:25:24,843 --> 00:25:29,260 (Allan speaking in foreign language) 382 00:25:33,710 --> 00:25:36,546 (birds chirping) 383 00:25:40,216 --> 00:25:41,714 - And you could see why it's called whitches' broom. 384 00:25:41,714 --> 00:25:43,854 You see how all buds go out? 385 00:25:43,854 --> 00:25:45,724 They get this kind of broom appearance. 386 00:25:45,724 --> 00:25:47,624 - It looks like something evil, right. 387 00:25:47,624 --> 00:25:49,064 (Darin speaking in foreign language) 388 00:25:49,064 --> 00:25:50,694 Which is broom disease. 389 00:25:50,694 --> 00:25:55,098 (Allan speaking in foreign language) 390 00:26:15,686 --> 00:26:20,623 (Dr. Wilbert speaking in foreign language) 391 00:26:43,980 --> 00:26:47,644 (Alfonso speaking in foreign language) 392 00:26:47,644 --> 00:26:48,719 - No, no 393 00:26:48,719 --> 00:26:50,862 they just put a hole for the juice, yeah. 394 00:26:50,862 --> 00:26:55,445 (Alfonso speaking in foreign language) 395 00:27:27,623 --> 00:27:30,084 (foliage rustling) (cicadas screeching) 396 00:27:30,084 --> 00:27:31,304 - Cocoa is a tree. 397 00:27:31,304 --> 00:27:33,894 Before you recover the production, 398 00:27:33,894 --> 00:27:36,604 you have to prune it, 399 00:27:36,604 --> 00:27:39,944 you have to wait for it to start producing fruits again. 400 00:27:39,944 --> 00:27:43,454 It's very different than a C crop that you can decide that, 401 00:27:43,454 --> 00:27:46,734 okay, you plant it in this field this year. 402 00:27:46,734 --> 00:27:49,654 The following year you plant it in that other field. 403 00:27:49,654 --> 00:27:52,784 Cocoa, you adopt a tree for 30 years. 404 00:27:52,784 --> 00:27:56,384 You have to take care of that tree but you have 405 00:27:56,384 --> 00:27:59,154 to make the best of what you 406 00:27:59,154 --> 00:28:01,758 have made the decision on planting. 407 00:28:01,758 --> 00:28:05,234 (cicadas screeching) (birds chirping) 408 00:28:05,234 --> 00:28:06,764 - There is very little control. 409 00:28:06,764 --> 00:28:08,244 There is very little consistency 410 00:28:08,244 --> 00:28:10,214 in what's actually growing out there. 411 00:28:10,214 --> 00:28:11,234 You go into a farm, 412 00:28:11,234 --> 00:28:13,894 you will see how many different varieties were growing 413 00:28:13,894 --> 00:28:15,137 on many of the farms. 414 00:28:16,024 --> 00:28:19,264 Any time you have a lot of different genetics growing 415 00:28:19,264 --> 00:28:21,424 in an area of cooperative, 416 00:28:21,424 --> 00:28:24,224 and it changes every time the flavor of the cacao. 417 00:28:24,224 --> 00:28:27,924 Everything that's important for consistent flavor quality 418 00:28:27,924 --> 00:28:30,734 is almost impossible to control. 419 00:28:32,222 --> 00:28:36,559 (Maria speaking in foreign language) 420 00:28:43,274 --> 00:28:46,984 - 75% of the world's cocoa production comes 421 00:28:46,984 --> 00:28:48,304 from West Africa. 422 00:28:48,304 --> 00:28:51,734 The rest of the world only produce 25% 423 00:28:51,734 --> 00:28:53,814 There are only few countries in the world 424 00:28:53,814 --> 00:28:56,904 that produce fine or flavor coco. 425 00:28:56,904 --> 00:29:01,534 95% of the world's cocoa production is referred to as bulk. 426 00:29:01,534 --> 00:29:05,074 Now, the fine flavor are very unique in that, 427 00:29:05,074 --> 00:29:07,144 in addition to the chocolate flavor, 428 00:29:07,144 --> 00:29:10,424 they also produce a range of ancillary flavors 429 00:29:10,424 --> 00:29:14,034 such as fruity and floral and earthy 430 00:29:14,034 --> 00:29:18,317 and spicy and caramel and all these various nodes. 431 00:29:19,667 --> 00:29:24,584 (Dr. Wilbert speaking in foreign language) 432 00:29:35,385 --> 00:29:38,754 (relaxing instrumental music) (wind howling) 433 00:29:38,754 --> 00:29:40,034 - Today we're very concerned 434 00:29:40,034 --> 00:29:41,804 about the impact of climate change, 435 00:29:41,804 --> 00:29:43,018 particularly in cocoa. 436 00:29:43,018 --> 00:29:47,935 (Dr. Wilbert speaking in foreign language) 437 00:29:49,532 --> 00:29:52,268 (rain trickling) 438 00:29:59,742 --> 00:30:03,013 (thunder rumbling) 439 00:30:03,013 --> 00:30:05,031 (trees rustling in wind) 440 00:30:05,031 --> 00:30:09,448 (Maria speaking in foreign language) 441 00:30:35,378 --> 00:30:39,315 (relaxing instrumental music) 442 00:30:41,817 --> 00:30:46,689 (Dr. Wilbert speaking in foreign language) 443 00:30:53,494 --> 00:30:57,384 - A lot of energy has been spent in developing varieties 444 00:30:57,384 --> 00:31:00,736 that have resolved certain issues. 445 00:31:00,736 --> 00:31:05,641 (birds chirping) (relaxing instrumental music) 446 00:31:06,943 --> 00:31:11,847 (Dr. Wilbert speaking in foreign language) 447 00:31:28,931 --> 00:31:33,931 (cicadas screeching) (birds chirping) 448 00:31:34,075 --> 00:31:38,492 (Allan speaking in foreign language) 449 00:31:48,484 --> 00:31:50,987 (cicadas screeching) 450 00:31:50,987 --> 00:31:55,664 - The diversity of flavors is greater in the Americas 451 00:31:55,664 --> 00:31:59,354 because the genetic locus of this plant, 452 00:31:59,354 --> 00:32:02,784 the source of its greatest diversity 453 00:32:02,784 --> 00:32:05,344 is South America, 454 00:32:05,344 --> 00:32:07,734 kind of that back country, 455 00:32:07,734 --> 00:32:09,704 the backside of Ecuador, 456 00:32:09,704 --> 00:32:12,864 where Ecuador and Peru and Columbia, 457 00:32:12,864 --> 00:32:16,794 a little bit of Venezuela and Brazil all come together 458 00:32:16,794 --> 00:32:19,794 in the headwaters of the Amazon Basin. 459 00:32:19,794 --> 00:32:22,604 You get to see the diversity 460 00:32:22,604 --> 00:32:26,764 that the original Mayan-Toltec God, 461 00:32:26,764 --> 00:32:29,054 Quetzalcoatl blessed us with 462 00:32:29,054 --> 00:32:33,324 when Quetzalcoatl gave the seeds of cacao to mankind 463 00:32:33,324 --> 00:32:36,147 in all of its glory and diversity. 464 00:32:37,414 --> 00:32:39,974 - You never can tell what will find 465 00:32:39,974 --> 00:32:41,934 when you look at a cocoa pod. 466 00:32:41,934 --> 00:32:45,014 I may think it's a Forastero and when I cut it open, 467 00:32:45,014 --> 00:32:48,164 I'm surprised, it's a Criollo because the beans are large 468 00:32:48,164 --> 00:32:50,104 and plump and have no pigment. 469 00:32:50,104 --> 00:32:51,374 It's just like with people. 470 00:32:51,374 --> 00:32:52,444 You meet people, 471 00:32:52,444 --> 00:32:53,574 they look like something, 472 00:32:53,574 --> 00:32:54,667 but when you get to know them, 473 00:32:54,667 --> 00:32:56,484 it's something totally different. 474 00:32:56,484 --> 00:32:59,622 It's unique and every experience is rich. 475 00:32:59,622 --> 00:33:01,294 (relaxing instrumental music) 476 00:33:01,294 --> 00:33:05,684 - We are beginning to understand that a lot of the variation 477 00:33:05,684 --> 00:33:10,684 in flavors that you get has a genetic basis to it. 478 00:33:10,834 --> 00:33:14,114 - Now we're using that knowledge in the cocoa world, 479 00:33:14,114 --> 00:33:18,004 in country, to breed enhanced material 480 00:33:18,004 --> 00:33:21,124 for disease resistance, productivity 481 00:33:22,134 --> 00:33:24,397 and flavor. 482 00:33:25,348 --> 00:33:30,253 (Dr. Wilbert speaking in foreign language) 483 00:33:35,258 --> 00:33:40,258 (cicadas screeching) (pruning shears clipping) 484 00:33:41,431 --> 00:33:45,835 (Mayumi speaking in foreign language) 485 00:33:53,376 --> 00:33:58,376 (cicadas screeching) (foliage rustling) 486 00:34:05,054 --> 00:34:10,054 (cicadas screeching) (foliage rustling) 487 00:34:13,337 --> 00:34:14,844 - When you visit an estate, 488 00:34:14,844 --> 00:34:16,404 you will realize that there aren't any machines 489 00:34:16,404 --> 00:34:19,935 that can easily go through and pick pods and prune trees. 490 00:34:19,935 --> 00:34:21,604 (trees rustling) 491 00:34:21,604 --> 00:34:25,941 (Juan speaking in foreign language) 492 00:34:35,984 --> 00:34:38,183 - I think that fieldwork is generally not looked 493 00:34:38,183 --> 00:34:42,344 on as being attractive or just not desirable, 494 00:34:42,344 --> 00:34:44,627 and skilled labor is disappearing. 495 00:34:44,627 --> 00:34:49,627 (foliage rustling) (cicadas screeching) 496 00:34:53,336 --> 00:34:57,640 (Juan speaking in foreign language) 497 00:35:27,069 --> 00:35:29,834 (cicadas screeching) (foliage rustling) 498 00:35:29,834 --> 00:35:33,108 - 99% of my production would be Nicaraguan cacao. 499 00:35:33,108 --> 00:35:35,594 And one of the really great things about Nicaraguan cacao is 500 00:35:35,594 --> 00:35:39,664 that it's not a wild or some kind of romantic story, 501 00:35:39,664 --> 00:35:44,420 but it's still the unadulterated or good old stuff. 502 00:35:44,420 --> 00:35:48,758 (Juan speaking in foreign language) 503 00:36:17,253 --> 00:36:21,524 (Don speaking in foreign language) 504 00:36:26,329 --> 00:36:30,666 (Juan speaking in foreign language) 505 00:36:46,516 --> 00:36:50,453 (relaxing instrumental music) 506 00:37:00,294 --> 00:37:02,214 - If we've worked with specific genetics, 507 00:37:02,214 --> 00:37:03,104 more like wine, 508 00:37:03,104 --> 00:37:05,124 like having a Cabernet, a Merlot, 509 00:37:05,124 --> 00:37:08,504 if you tighten that genetic into Tewa, 510 00:37:08,504 --> 00:37:11,914 the farmers would have something that was worth a lot more 511 00:37:11,914 --> 00:37:13,184 for them as a product 512 00:37:14,404 --> 00:37:18,314 and we would get a lot better cacao than what's out there. 513 00:37:18,314 --> 00:37:23,314 (cicadas screeching) (cacao pod thudding) 514 00:37:28,658 --> 00:37:32,828 (Elvin speaking in foreign language) 515 00:37:32,828 --> 00:37:35,431 (Maribel speaking in foreign language) 516 00:37:35,431 --> 00:37:37,299 (Maribel chuckling) 517 00:37:37,299 --> 00:37:38,901 (Elvin speaking in foreign language) 518 00:37:38,901 --> 00:37:40,302 - Okay. (Maribel chuckling) 519 00:37:40,302 --> 00:37:44,802 (Adolfo speaking in foreign language) 520 00:37:46,134 --> 00:37:50,551 (Elvin speaking in foreign language) 521 00:37:54,016 --> 00:37:59,016 (cocoa pod thudding) (cocoa pod cracking open) 522 00:38:01,891 --> 00:38:06,891 (cocoa pod thudding) (cocoa pod cracking open) 523 00:38:21,243 --> 00:38:26,243 (cocoa pod thudding) (cocoa pod cracking open) 524 00:38:50,039 --> 00:38:52,041 (cocoa pod thudding) (cocoa pod cracking open) 525 00:38:52,041 --> 00:38:53,443 (Maribel speaking in foreign language) 526 00:38:53,443 --> 00:38:55,478 (Elvin speaking in foreign language) 527 00:38:55,478 --> 00:39:00,478 (cicadas screeching) (birds chirping) 528 00:39:14,664 --> 00:39:18,000 (four wheeler rumbling) 529 00:39:20,436 --> 00:39:24,039 (tractor rumbling) 530 00:39:24,039 --> 00:39:27,376 - This is our fermentation facility. 531 00:39:27,376 --> 00:39:29,144 This is a box that they've been using traditionally 532 00:39:29,144 --> 00:39:30,444 for a long time. 533 00:39:30,444 --> 00:39:32,784 This is fermentation day number five. 534 00:39:32,784 --> 00:39:34,364 What we do is we check the temperature 535 00:39:34,364 --> 00:39:38,020 of the fermentation process. 536 00:39:38,020 --> 00:39:41,244 (relaxing instrumental music) 537 00:39:41,244 --> 00:39:42,842 Okay, temperature, 538 00:39:42,842 --> 00:39:45,927 50 degree Celsius and we check that on three or four points. 539 00:39:47,014 --> 00:39:48,964 49 one one side. 540 00:39:48,964 --> 00:39:49,944 We change it, 541 00:39:49,944 --> 00:39:52,534 when the temperatures start dropping, 542 00:39:52,534 --> 00:39:54,067 we give the cocoa a turn. 543 00:39:55,674 --> 00:39:58,264 - And every two days we turn our cocoa. 544 00:39:58,264 --> 00:40:01,744 We take the cocoa from the front and place it in the back. 545 00:40:01,744 --> 00:40:02,964 That's one turning. 546 00:40:02,964 --> 00:40:04,314 And then two days after that, 547 00:40:04,314 --> 00:40:05,964 we'll bring it back to the front. 548 00:40:05,964 --> 00:40:07,184 That's the second turning. 549 00:40:07,184 --> 00:40:11,364 We usually use so that we develop as much heat as possible 550 00:40:11,364 --> 00:40:16,000 within the box which is conducive to a good fermentation. 551 00:40:16,000 --> 00:40:20,417 (Elvin speaking in foreign language) 552 00:40:58,133 --> 00:40:59,569 (cocoa beans rustling) 553 00:40:59,569 --> 00:41:01,704 (Maribel speaking in foreign language) 554 00:41:01,704 --> 00:41:06,108 (Elvin speaking in foreign language) 555 00:41:16,552 --> 00:41:19,054 (Maribel speaking in foreign language) 556 00:41:19,054 --> 00:41:20,322 (Maribel chuckling) 557 00:41:20,322 --> 00:41:23,893 (Elvin speaking in foreign language) 558 00:41:23,893 --> 00:41:26,474 (relaxing instrumental music) 559 00:41:26,474 --> 00:41:28,364 - Cocoa production is science. 560 00:41:28,364 --> 00:41:30,004 It's just about chemistry. 561 00:41:30,004 --> 00:41:31,854 We believe consistency is important. 562 00:41:31,854 --> 00:41:34,234 Many chocolate makers express that it's important. 563 00:41:34,234 --> 00:41:36,504 And that has an element of science to it 564 00:41:36,504 --> 00:41:38,073 which can't be any other way. 565 00:41:38,073 --> 00:41:39,308 (cocoa beans rustling) 566 00:41:39,308 --> 00:41:44,213 (Dr. Wilbert speaking in foreign language) 567 00:41:55,958 --> 00:42:00,429 (Adolfo speaking in foreign language) 568 00:42:11,684 --> 00:42:13,244 - People are fermenting the cacao 569 00:42:13,244 --> 00:42:16,334 but they were making it to an industrial grade kind 570 00:42:16,334 --> 00:42:19,224 of mildness, blandness, 571 00:42:19,224 --> 00:42:23,884 and not fermenting to enhance beautiful fruity acidities, 572 00:42:23,884 --> 00:42:26,794 or tannins or body. 573 00:42:26,794 --> 00:42:27,774 That was actually like, 574 00:42:27,774 --> 00:42:29,358 no, no, no, no, 575 00:42:29,358 --> 00:42:30,191 you don't wanna go down that way. 576 00:42:30,191 --> 00:42:31,024 A good dark chocolate, 577 00:42:31,024 --> 00:42:32,754 that's a mild, nutty chocolate. 578 00:42:32,754 --> 00:42:35,604 That's the flavor perspective for that chocolate. 579 00:42:35,604 --> 00:42:38,344 Who invented this kind of mild and nutty thing 580 00:42:38,344 --> 00:42:40,135 that's the only way we can go? 581 00:42:40,135 --> 00:42:41,484 (cocoa beans rustling) 582 00:42:41,484 --> 00:42:45,774 Provoking people into understanding or asking 583 00:42:45,774 --> 00:42:47,064 what is this about, 584 00:42:47,064 --> 00:42:49,264 I created the bad fermentation bar. 585 00:42:49,264 --> 00:42:52,134 The bad fermentation bar is one of my favorite cacaos 586 00:42:52,134 --> 00:42:54,574 which is really difficult to ferment 587 00:42:54,574 --> 00:42:57,284 to what would be industrial standards. 588 00:42:57,284 --> 00:42:58,934 Nestle would never buy these beans. 589 00:42:58,934 --> 00:42:59,904 They would say, no, no, no, 590 00:42:59,904 --> 00:43:01,264 you can press cocoa butter out of them. 591 00:43:01,264 --> 00:43:03,714 That's the best to use them for. 592 00:43:03,714 --> 00:43:06,528 And for me it's one of our top three chocolates. 593 00:43:06,528 --> 00:43:09,531 (forklift rumbling) 594 00:43:23,879 --> 00:43:27,116 (cocoa beans rustling) 595 00:43:29,294 --> 00:43:32,194 - Because fermentation and drying is so powerful, 596 00:43:32,194 --> 00:43:36,114 we're not as dependent on good or bad years. 597 00:43:36,114 --> 00:43:39,384 Genetics is about 30 to 40% of the final quality 598 00:43:39,384 --> 00:43:40,934 of the cacao. 599 00:43:40,934 --> 00:43:41,974 The fermentation and drying, 600 00:43:41,974 --> 00:43:43,544 so we'll call it post-harvest process, 601 00:43:43,544 --> 00:43:46,304 is about 60 to 70% 602 00:43:46,304 --> 00:43:48,594 So you can say that genetics is the potential, 603 00:43:48,594 --> 00:43:51,281 but the fermentation, its drying, 604 00:43:51,281 --> 00:43:52,894 its the expression of this genetics, 605 00:43:52,894 --> 00:43:54,634 it's the materialization of this genetics. 606 00:43:54,634 --> 00:43:59,194 And it's basically about breaking down the proteins 607 00:43:59,194 --> 00:44:03,374 into smaller pieces and making them available 608 00:44:03,374 --> 00:44:05,620 for the chocolate maker to work with. 609 00:44:05,620 --> 00:44:06,897 (cocoa beans rustling) 610 00:44:06,897 --> 00:44:10,147 (relaxing piano music) 611 00:44:14,629 --> 00:44:19,134 (Susumu speaking in foreign language) 612 00:44:40,534 --> 00:44:42,614 - A lot of people are experimenting 613 00:44:42,614 --> 00:44:46,084 with you fermentation types and different genetic varieties 614 00:44:46,084 --> 00:44:49,147 and specializing in genetic varieties. 615 00:44:50,374 --> 00:44:52,844 This is the typical seven-day fermentation. 616 00:44:52,844 --> 00:44:55,224 This is a typical 7-day fermentation. 617 00:44:55,224 --> 00:45:00,224 Across there, we have a five to six-day fermentation of TSH. 618 00:45:00,664 --> 00:45:02,624 So it depends on what our clients wants 619 00:45:02,624 --> 00:45:04,574 and the feedback that we get from them. 620 00:45:05,815 --> 00:45:06,648 (beads grinding) 621 00:45:06,648 --> 00:45:11,065 (Elvin speaking in foreign language) 622 00:45:20,864 --> 00:45:22,934 - By modifying the length of the fermentation 623 00:45:22,934 --> 00:45:24,954 and the amount of oxygen that we add 624 00:45:24,954 --> 00:45:27,484 and the way that we dry, 625 00:45:27,484 --> 00:45:30,254 we can develop flavors from the same genetics 626 00:45:30,254 --> 00:45:33,275 and widely the different directions. 627 00:45:33,275 --> 00:45:34,234 (cocoa beans rustling) 628 00:45:34,234 --> 00:45:39,151 (Dr. Wilbert speaking in foreign language) 629 00:45:40,816 --> 00:45:45,320 (Adolfo speaking in foreign language) 630 00:45:54,163 --> 00:45:56,334 (machine humming) 631 00:45:56,334 --> 00:45:59,064 - So after the drying process and the beans are dry, 632 00:45:59,064 --> 00:46:01,694 they come into our polishing room. 633 00:46:01,694 --> 00:46:05,274 The pulp of the fruit dries out on the drying house. 634 00:46:05,274 --> 00:46:08,514 And what we do is sprinkle it with a little bit 635 00:46:08,514 --> 00:46:12,894 of water so the outside of the bean gets a little bit wet, 636 00:46:12,894 --> 00:46:15,324 and the dry pulp gets soft. 637 00:46:15,324 --> 00:46:19,104 And this machine turns around and let the beans rub 638 00:46:19,104 --> 00:46:23,034 to each other and gives it a even and smooth surface, 639 00:46:23,034 --> 00:46:25,064 so the dry pulp gets off. 640 00:46:25,064 --> 00:46:26,614 - In the old days, 641 00:46:26,614 --> 00:46:29,374 the ladies used to dance on the wet cocoa beans 642 00:46:29,374 --> 00:46:30,424 to remove the pulp. 643 00:46:30,424 --> 00:46:33,004 This machine does that equivalent. 644 00:46:33,004 --> 00:46:35,037 So this is like dancing the beans. 645 00:46:35,037 --> 00:46:38,707 (upbeat instrumental music) 646 00:46:42,784 --> 00:46:45,774 - This machine separates the big beans from the small beans, 647 00:46:45,774 --> 00:46:47,804 so single beans, big beans, 648 00:46:47,804 --> 00:46:51,353 smaller beans, flat beans and rubbish. 649 00:46:51,353 --> 00:46:53,154 (beans rustling) 650 00:46:53,154 --> 00:46:56,892 What we sell the client are the big, even beans. 651 00:46:56,892 --> 00:46:59,261 (beans rustling) 652 00:46:59,261 --> 00:47:03,665 (upbeat instrumental music) 653 00:47:03,665 --> 00:47:06,568 (machine rumbling) 654 00:47:08,337 --> 00:47:11,773 (machine vibrating) 655 00:47:11,773 --> 00:47:14,543 (beans rustling) 656 00:47:19,214 --> 00:47:22,024 - Ensuring consistency in any agricultural product 657 00:47:22,024 --> 00:47:23,194 is a challenge. 658 00:47:23,194 --> 00:47:24,374 Cocoa is a crop, 659 00:47:24,374 --> 00:47:26,954 so every year that it will be produced, 660 00:47:26,954 --> 00:47:28,824 it will be different than the year before. 661 00:47:28,824 --> 00:47:31,984 - When I first realized all that went 662 00:47:31,984 --> 00:47:34,564 into creating chocolate, 663 00:47:34,564 --> 00:47:37,404 all the possible variables, 664 00:47:37,404 --> 00:47:42,314 the knobs you can turn to affect how it would come out, 665 00:47:42,314 --> 00:47:45,094 physically, as well as flavor wise, 666 00:47:45,094 --> 00:47:47,814 it almost created an incredulity 667 00:47:47,814 --> 00:47:51,604 that anything could possibly come out the same way twice. 668 00:47:51,604 --> 00:47:56,604 It is much to the credit of generations of cocoa farmers, 669 00:47:57,494 --> 00:48:02,494 as well as engineers and operators in plants 670 00:48:02,954 --> 00:48:06,861 that it comes out as consistently as it does. 671 00:48:06,861 --> 00:48:10,099 (cocoa beans rustling) 672 00:48:11,244 --> 00:48:12,644 50 years ago, 673 00:48:12,644 --> 00:48:15,784 the cocoa bean supply was something on the order 674 00:48:15,784 --> 00:48:18,444 of two million metric tons globally. 675 00:48:18,444 --> 00:48:22,694 Today, it's about four and a half million metric tons. 676 00:48:22,694 --> 00:48:26,284 So there's a lot more cocoa beans that are being produced. 677 00:48:26,284 --> 00:48:29,704 That's been driven by the demands and needs 678 00:48:29,704 --> 00:48:32,464 of the large multinationals. 679 00:48:32,464 --> 00:48:37,334 The cocoa bean trade in the world is not as simple as, 680 00:48:37,334 --> 00:48:39,354 here's the price. (Ed chuckling) 681 00:48:39,354 --> 00:48:41,554 or here's what I wanna pay. 682 00:48:41,554 --> 00:48:46,554 It is a commodity interesting enough to attract speculators. 683 00:48:48,944 --> 00:48:53,944 The farmer will sell his or her beans to a group locally 684 00:48:54,494 --> 00:48:56,654 that will be the collector. 685 00:48:56,654 --> 00:49:00,554 They go to individual farms 686 00:49:00,554 --> 00:49:03,904 to buy the beans from the farmer at farmgate. 687 00:49:03,904 --> 00:49:05,964 And that's a phrase that's used commercially 688 00:49:05,964 --> 00:49:07,674 in the supply chain. 689 00:49:07,674 --> 00:49:10,404 Farmgate price, that's what the farmer gets 690 00:49:10,404 --> 00:49:11,926 for their cocoa beans. 691 00:49:11,926 --> 00:49:13,295 (bell chiming) 692 00:49:13,295 --> 00:49:17,866 (Alfonso speaking in foreign language) 693 00:49:18,900 --> 00:49:22,071 (cicadas screeching) 694 00:49:32,294 --> 00:49:34,804 - If anything happens in the middle, 695 00:49:34,804 --> 00:49:37,054 it's usually the person at the beginning 696 00:49:37,054 --> 00:49:39,244 of the value chain that takes the hit. 697 00:49:39,244 --> 00:49:42,324 That is still true of chocolate trade today, 698 00:49:42,324 --> 00:49:45,694 except, it's generally not as true 699 00:49:45,694 --> 00:49:50,694 for our craft chocolate bean suppliers. 700 00:49:50,904 --> 00:49:52,984 Because under those conditions, 701 00:49:52,984 --> 00:49:57,984 supply contracts are usually negotiated at a fixed price 702 00:49:58,324 --> 00:49:59,834 for the upcoming season, 703 00:49:59,834 --> 00:50:03,164 with an expectation of what the basic market is going to be, 704 00:50:03,164 --> 00:50:07,374 but a fixed price that lets the farmer count 705 00:50:07,374 --> 00:50:09,467 on what they can bring in. 706 00:50:11,420 --> 00:50:15,990 (Alfonso speaking in foreign language) 707 00:50:19,694 --> 00:50:24,694 (birds chirping) (cicadas screeching) 708 00:50:26,135 --> 00:50:30,639 (Susumu speaking in foreign language) 709 00:51:18,374 --> 00:51:22,424 - Tasting cocoa paste is a little bit like getting slapped 710 00:51:22,424 --> 00:51:24,394 in the head, (Ed chuckling) 711 00:51:24,394 --> 00:51:27,204 you'd rather not have that happen to you. 712 00:51:27,204 --> 00:51:28,394 But once you're trained, 713 00:51:28,394 --> 00:51:32,144 the unsweetened chocolate allows you to see all 714 00:51:32,144 --> 00:51:35,264 of the flavors that are present and possible 715 00:51:35,264 --> 00:51:36,187 in the cocoa bean. 716 00:51:37,454 --> 00:51:40,744 - I was more a taster of finished product, 717 00:51:40,744 --> 00:51:44,344 and eventually I learned to taste the beans 718 00:51:45,274 --> 00:51:47,764 associated to the finished product. 719 00:51:47,764 --> 00:51:50,487 I learned that but it didn't come natural. 720 00:51:51,353 --> 00:51:54,233 (relaxing piano music) 721 00:51:54,233 --> 00:51:56,231 (speaking foreign language) 722 00:51:56,231 --> 00:51:59,990 (man speaking in foreign language) 723 00:51:59,990 --> 00:52:04,573 (Maribel speaking in foreign language) 724 00:52:06,868 --> 00:52:07,701 (birds chirping) 725 00:52:07,701 --> 00:52:10,054 - If I only got samples shipped to me, 726 00:52:10,054 --> 00:52:12,744 I would have a limited understanding on 727 00:52:12,744 --> 00:52:15,964 how my raw material is created, 728 00:52:15,964 --> 00:52:17,407 and I would have no influence on it. 729 00:52:17,407 --> 00:52:20,854 A very big part of my success with my chocolate comes 730 00:52:20,854 --> 00:52:23,334 to my understanding of the raw material. 731 00:52:23,334 --> 00:52:24,934 - It's just cocoa now. 732 00:52:24,934 --> 00:52:27,054 So it's a roasted grinded cocoa. 733 00:52:27,054 --> 00:52:28,764 We've prepared it in a laboratory. 734 00:52:28,764 --> 00:52:30,164 No sugar added. 735 00:52:30,164 --> 00:52:31,944 It's just the pure stuff. 736 00:52:31,944 --> 00:52:33,314 - That's one of the arts that when we 737 00:52:33,314 --> 00:52:35,174 have the chocolate makers here at our factory, 738 00:52:35,174 --> 00:52:37,754 the real interesting thing is when they think chocolate, 739 00:52:37,754 --> 00:52:40,184 when they see and taste our beans, 740 00:52:40,184 --> 00:52:42,254 because then they see the extension 741 00:52:42,254 --> 00:52:44,814 and then you can really talk about the value chain 742 00:52:44,814 --> 00:52:47,974 and the symbiosis between the raw material 743 00:52:47,974 --> 00:52:49,274 and the final product. 744 00:52:49,274 --> 00:52:51,144 - Any particular thing that stood out? 745 00:52:51,144 --> 00:52:53,014 - This had a good, bitter complexity. 746 00:52:53,014 --> 00:52:55,664 It was the most nutty for me of the ones we tasted. 747 00:52:55,664 --> 00:52:56,854 It had some virility, 748 00:52:56,854 --> 00:52:58,004 especially in the nose. 749 00:52:59,244 --> 00:53:00,284 Not so much in the flavor, 750 00:53:00,284 --> 00:53:02,484 but the nose had really nice virility. 751 00:53:02,484 --> 00:53:05,254 Again, higher stringency and more bitterness. 752 00:53:05,254 --> 00:53:07,354 They are both the highest and bitternest in stringency, 753 00:53:07,354 --> 00:53:09,804 but normally I like to go for that because, 754 00:53:09,804 --> 00:53:12,654 again, then I have something to work with in the factory. 755 00:53:12,654 --> 00:53:14,154 If it's not there, 756 00:53:14,154 --> 00:53:15,591 you cannot add it. - I know. 757 00:53:15,591 --> 00:53:18,264 - But I can remove it. - You can always take it out. 758 00:53:18,264 --> 00:53:20,044 - So for my way of making chocolate, 759 00:53:20,044 --> 00:53:23,804 these two were probably the ones that made most sense. 760 00:53:23,804 --> 00:53:25,547 - Yeah, two and three. 761 00:53:25,547 --> 00:53:26,948 - Two and three, yeah. 762 00:53:26,948 --> 00:53:28,182 - Okay. 763 00:53:28,182 --> 00:53:30,394 (relaxing piano music) (birds chirping) 764 00:53:30,394 --> 00:53:35,324 - Every bean has a potential to be something. 765 00:53:35,324 --> 00:53:37,374 And the job of the farmer, 766 00:53:37,374 --> 00:53:40,614 the job of every person along the cocoa value chain 767 00:53:40,614 --> 00:53:44,094 that handles that bean is to facilitate the expression 768 00:53:44,094 --> 00:53:46,267 of that flavor potential. 769 00:53:46,267 --> 00:53:48,044 (truck rumbling) 770 00:53:48,044 --> 00:53:53,044 - Roughly 80% of what happens to the final flavor 771 00:53:53,504 --> 00:53:57,914 of a fine chocolate is generated by the farmer. 772 00:53:57,914 --> 00:53:58,894 - The hardest work 773 00:53:59,834 --> 00:54:01,354 in chocolate is 774 00:54:03,074 --> 00:54:05,024 bringing this final product, 775 00:54:05,024 --> 00:54:05,947 the cocoa bean. 776 00:54:06,964 --> 00:54:08,864 That's the hardest work. 777 00:54:08,864 --> 00:54:10,344 Where you make the most money is 778 00:54:10,344 --> 00:54:12,377 when you turn this cocoa into chocolate. 779 00:54:13,362 --> 00:54:15,772 (soft instrumental music) 780 00:54:15,772 --> 00:54:20,689 (Dr. Wilbert speaking in foreign language) 781 00:54:52,133 --> 00:54:53,502 - At the end of the day, 782 00:54:53,502 --> 00:54:56,484 cocoa production is about economics. 783 00:54:56,484 --> 00:55:00,194 It's about being able to sell your crop at a decent price. 784 00:55:00,194 --> 00:55:01,084 To be able 785 00:55:02,043 --> 00:55:06,324 to live off just growing cocoa is a big challenge. 786 00:55:06,324 --> 00:55:08,124 There are a lot of people involved 787 00:55:08,124 --> 00:55:10,804 in the value chain of cocoa, 788 00:55:10,804 --> 00:55:15,564 and unfortunately the cocoa producers are the ones 789 00:55:15,564 --> 00:55:19,384 that in many cases make the least amount 790 00:55:19,384 --> 00:55:21,167 of profit on the crop. 791 00:55:22,964 --> 00:55:26,374 - Cocoa farmers do not want their children 792 00:55:26,374 --> 00:55:27,847 to be cocoa farmers. 793 00:55:28,744 --> 00:55:33,744 It is a job that has kept the family alive, 794 00:55:34,904 --> 00:55:36,534 but its not been something 795 00:55:36,534 --> 00:55:40,564 that it frequently causes the family to prosper. 796 00:55:40,564 --> 00:55:43,507 That needs to change. 797 00:55:44,394 --> 00:55:47,644 (relaxing piano music) 798 00:55:53,254 --> 00:55:55,694 - We're a lot more educated than the average farmer 799 00:55:55,694 --> 00:55:57,804 and I think modern farmers are starting 800 00:55:57,804 --> 00:56:01,614 to educate themselves more so they are not taken advantage 801 00:56:01,614 --> 00:56:04,614 of by downstream processors. 802 00:56:04,614 --> 00:56:07,884 We're more headstrong than our forefathers. 803 00:56:07,884 --> 00:56:11,274 With the advent of social media and the internet, 804 00:56:11,274 --> 00:56:13,734 we are more able to research things that are going 805 00:56:13,734 --> 00:56:15,894 on across the globe and see what's going on 806 00:56:15,894 --> 00:56:18,684 and hear what's going on directly from other farmers 807 00:56:18,684 --> 00:56:21,554 and other processors. (cocoa beans rustling) 808 00:56:21,554 --> 00:56:24,624 - And we also need to encourage the farmer 809 00:56:24,624 --> 00:56:26,484 and let them know how good they're doing 810 00:56:26,484 --> 00:56:28,474 because all they see is, 811 00:56:28,474 --> 00:56:30,765 how much are they gonna pay me for it? 812 00:56:30,765 --> 00:56:32,964 (birds chirping) 813 00:56:32,964 --> 00:56:36,724 I wanted to start buying cacao from women producers. 814 00:56:36,724 --> 00:56:39,804 I feel that women need to be more empowered, 815 00:56:39,804 --> 00:56:42,144 and especially the women farmers. 816 00:56:42,144 --> 00:56:43,234 They live in a community, 817 00:56:43,234 --> 00:56:47,154 very macho community and I feel that we all need 818 00:56:47,154 --> 00:56:51,244 to give them some hope and independence, 819 00:56:51,244 --> 00:56:53,567 give them the opportunity to have a business. 820 00:56:55,384 --> 00:56:58,344 A lot of these farmers never ate chocolate. 821 00:56:58,344 --> 00:57:00,284 If you don't have the taste, 822 00:57:00,284 --> 00:57:02,564 you don't have the passion too. 823 00:57:02,564 --> 00:57:05,474 I started bringing them samples of the chocolate. 824 00:57:05,474 --> 00:57:08,164 Now they know how a certain bean tastes 825 00:57:08,164 --> 00:57:11,127 and how another bean tastes from different regions. 826 00:57:12,574 --> 00:57:16,674 - There is a disconnect between experience in cocoa 827 00:57:16,674 --> 00:57:21,074 as chocolate at the very source of where cocoa is produced. 828 00:57:21,074 --> 00:57:23,754 There's no appreciation of cocoa as food. 829 00:57:23,754 --> 00:57:25,694 And that connection is only made 830 00:57:25,694 --> 00:57:29,107 by having farmers taste chocolate made from their beans. 831 00:57:31,225 --> 00:57:32,058 (Mikkel speaking in foreign language) 832 00:57:32,058 --> 00:57:35,634 - You need to meet that person that is making that for you 833 00:57:35,634 --> 00:57:39,104 because without that person growing that plant, 834 00:57:39,104 --> 00:57:40,437 you can't do this part. 835 00:57:44,924 --> 00:57:49,684 - I think a chocolate master has to have so much curiosity, 836 00:57:49,684 --> 00:57:51,724 so much curiosity to want 837 00:57:51,724 --> 00:57:54,764 to understand the ingredients they work with 838 00:57:54,764 --> 00:57:57,786 and to have a lot of creativity. 839 00:57:57,786 --> 00:58:00,254 (birds chirping) 840 00:58:00,254 --> 00:58:02,744 - I like coming into the factory, it's bustling. 841 00:58:02,744 --> 00:58:04,604 Things are happening. Things are running. 842 00:58:04,604 --> 00:58:07,095 Things I'm moving, it's life. 843 00:58:07,095 --> 00:58:09,998 (machines humming) 844 00:58:13,868 --> 00:58:15,324 I don't see myself as a chocolatier, 845 00:58:15,324 --> 00:58:17,434 even though I think that term is also used for me. 846 00:58:17,434 --> 00:58:19,364 Sometimes I see myself as a chocolate maker. 847 00:58:19,364 --> 00:58:20,914 I work for the raw material, 848 00:58:20,914 --> 00:58:24,264 creating something which can be turned into something else 849 00:58:24,264 --> 00:58:26,467 by a chocolatier or even on its own. 850 00:58:28,534 --> 00:58:29,864 When we make chocolate, 851 00:58:29,864 --> 00:58:32,364 the process more or less goes like this. 852 00:58:32,364 --> 00:58:35,117 We start by quality control of beans. 853 00:58:37,354 --> 00:58:38,817 Then we roast the beans. 854 00:58:39,828 --> 00:58:42,124 (machine humming) (beads clanging on metal) 855 00:58:42,124 --> 00:58:44,004 - When you taste cocoa, 856 00:58:44,004 --> 00:58:46,934 raw cocoa, it doesn't taste like chocolate, 857 00:58:46,934 --> 00:58:48,794 because we need the roasting 858 00:58:48,794 --> 00:58:52,594 to really activate these amino acids and these peptides 859 00:58:52,594 --> 00:58:55,209 that are available in a well-fermented bean. 860 00:58:55,209 --> 00:58:56,534 (cocoa beans rustling) 861 00:58:56,534 --> 00:58:58,534 That's where the chocolate flavors come. 862 00:58:59,781 --> 00:59:01,349 (machine humming) 863 00:59:01,349 --> 00:59:03,351 (cocoa beans clanging on metal) 864 00:59:03,351 --> 00:59:06,454 (upbeat piano music) 865 00:59:07,656 --> 00:59:08,654 - After roasting the beans, 866 00:59:08,654 --> 00:59:10,344 we crack them and we winnow them, 867 00:59:10,344 --> 00:59:13,394 take away the shell as round beans. 868 00:59:13,394 --> 00:59:17,065 (upbeat instrumental music) 869 00:59:17,999 --> 00:59:21,770 (cocoa bean shells rustling) 870 00:59:33,782 --> 00:59:38,364 Then we take the nibs or just the cracked cocoa bean pieces 871 00:59:38,364 --> 00:59:41,047 and we take them into our refiner and we refine them. 872 00:59:43,091 --> 00:59:46,008 (liquid splashing) 873 00:59:47,364 --> 00:59:48,734 Here, we will add sugar 874 00:59:48,734 --> 00:59:50,754 and refine the sugar alongside the beans 875 00:59:50,754 --> 00:59:53,174 and add cocoa butter for that chocolate. 876 00:59:53,174 --> 00:59:54,007 If it's a milk chocolate, 877 00:59:54,007 --> 00:59:56,677 we would also add milk powder at some point. 878 00:59:59,640 --> 01:00:03,077 (cocoa butter trickling) 879 01:00:08,444 --> 01:00:11,164 When we have the particle size we like, 880 01:00:11,164 --> 01:00:15,154 we move the chocolate into our conch where we will work 881 01:00:15,154 --> 01:00:17,254 with the consistency and the flavor of the chocolate. 882 01:00:17,254 --> 01:00:18,684 We have the old demon conch, 883 01:00:18,684 --> 01:00:21,464 the longitudinal conch where we spend somewhere 884 01:00:21,464 --> 01:00:23,674 between one and a half and three days, 885 01:00:23,674 --> 01:00:24,507 or even more, 886 01:00:25,408 --> 01:00:27,944 refining the texture and the flavor of the final chocolate. 887 01:00:27,944 --> 01:00:30,944 That's very few who does this. 888 01:00:30,944 --> 01:00:32,917 It's the original way of making chocolate. 889 01:00:35,644 --> 01:00:39,504 Then the next step in the process would be tempering. 890 01:00:39,504 --> 01:00:41,834 So we temper the chocolate to get the right crystallization 891 01:00:41,834 --> 01:00:43,267 of the cocoa fats. 892 01:00:45,714 --> 01:00:46,547 Molding. 893 01:00:53,254 --> 01:00:56,064 That is where we decide whether it should be 25 gram mold 894 01:00:56,064 --> 01:00:57,484 or 100 gram mold. 895 01:00:57,484 --> 01:00:59,467 Whichever size we're making, 896 01:00:59,467 --> 01:01:02,464 this one will put it into the molds and run it down the line 897 01:01:02,464 --> 01:01:06,554 into the shaking table where air bubbles will go 898 01:01:06,554 --> 01:01:08,810 to the top and disappear. 899 01:01:08,810 --> 01:01:12,747 (machine vibrating containers) 900 01:01:14,015 --> 01:01:16,677 Then cooling and at the end packed. 901 01:01:18,264 --> 01:01:21,324 If you have the craft and if you know what you're doing, 902 01:01:21,324 --> 01:01:23,604 you can do super consistent flavor work 903 01:01:23,604 --> 01:01:28,604 and you can use your desire to move this flavor 904 01:01:28,624 --> 01:01:32,284 to different directions on purpose and not on luck. 905 01:01:32,284 --> 01:01:35,034 What we do is such a different procedure 906 01:01:35,034 --> 01:01:37,974 than making a bonbon, a praline, 907 01:01:37,974 --> 01:01:40,234 like Mr. Es Koyama or MarieBelle. 908 01:01:40,234 --> 01:01:41,884 Where they will take their history, 909 01:01:41,884 --> 01:01:45,314 their ideas of flavor, country, 910 01:01:45,314 --> 01:01:47,681 nationality, culture. 911 01:01:47,681 --> 01:01:52,581 (relaxing instrumental music) (cicadas screeching) 912 01:01:52,581 --> 01:01:57,081 (Susumu speaking in foreign language) 913 01:03:55,076 --> 01:03:58,579 (plants rustling in wind) 914 01:04:09,657 --> 01:04:11,025 (man speaking in foreign language) 915 01:04:11,025 --> 01:04:15,529 (Susumu speaking in foreign language) 916 01:04:18,799 --> 01:04:21,444 (knife thudding on board) 917 01:04:21,444 --> 01:04:25,944 (Kanako speaking in foreign language) 918 01:04:33,489 --> 01:04:37,322 (relaxing instrumental music) 919 01:04:39,787 --> 01:04:44,292 (Susumu speaking in foreign language) 920 01:05:06,714 --> 01:05:11,714 (upbeat instrumental music) (door rumbling) 921 01:05:12,684 --> 01:05:15,494 - He always chooses the highest quality ingredients. 922 01:05:15,494 --> 01:05:17,594 Making good chocolate is like cooking. 923 01:05:17,594 --> 01:05:18,574 You need a good chef, 924 01:05:18,574 --> 01:05:20,594 but you start with the best ingredients. 925 01:05:20,594 --> 01:05:23,998 And he is obsessive about using the best ingredients. 926 01:05:23,998 --> 01:05:27,665 (upbeat instrumental music) 927 01:05:32,248 --> 01:05:34,998 (birds chirping) 928 01:05:40,264 --> 01:05:41,904 - So you need chocolate for the rooms? 929 01:05:41,904 --> 01:05:43,974 - Yes, we do. - Yeah. 930 01:05:43,974 --> 01:05:47,067 - My first idea was that we were going to use this pollen. 931 01:05:48,622 --> 01:05:50,274 - So it's a bee pollen? - Yeah, it is. It is. 932 01:05:50,274 --> 01:05:52,094 It is from one of our farmers. 933 01:05:52,094 --> 01:05:53,537 - Lots of different colors, it's really- 934 01:05:53,537 --> 01:05:55,204 - It's like when you taste it, 935 01:05:55,204 --> 01:05:56,764 the flavors of it, 936 01:05:56,764 --> 01:05:58,991 it changes between which kind of color you get. 937 01:05:58,991 --> 01:06:00,241 You can try and taste it. 938 01:06:01,169 --> 01:06:04,405 (relaxing piano music) 939 01:06:05,839 --> 01:06:06,894 - It's a very delicate taste. 940 01:06:06,894 --> 01:06:08,184 So if we should use this, 941 01:06:08,184 --> 01:06:10,904 we should probably put it in a white chocolate. 942 01:06:10,904 --> 01:06:14,464 I think also because if we still can see the colors 943 01:06:14,464 --> 01:06:15,454 in the chocolate, 944 01:06:15,454 --> 01:06:18,894 this will be very beautiful too. 945 01:06:18,894 --> 01:06:21,134 - The specialty about Mikkel's chocolate for me is 946 01:06:21,134 --> 01:06:22,734 that it has, 947 01:06:22,734 --> 01:06:26,974 the pure flavor is natural and the most thing for me, 948 01:06:26,974 --> 01:06:27,851 for me the production, 949 01:06:27,851 --> 01:06:31,477 the making of it is him and he's doing it local. 950 01:06:33,334 --> 01:06:37,114 (upbeat piano music) 951 01:06:37,114 --> 01:06:38,284 - Are we gonna get high from this? 952 01:06:38,284 --> 01:06:40,534 - No, you're just gonna have fun. 953 01:06:40,534 --> 01:06:42,094 - That's kind of disappointing. 954 01:06:42,094 --> 01:06:43,444 - If you start feeling high, 955 01:06:43,444 --> 01:06:44,994 it's because you have been smoking too much in your youth. 956 01:06:44,994 --> 01:06:46,624 It's your brain that can remember. 957 01:06:46,624 --> 01:06:47,815 - That's my youth. 958 01:06:47,815 --> 01:06:48,649 That's a long time ago. 959 01:06:48,649 --> 01:06:50,444 - Exactly. Exactly. 960 01:06:50,444 --> 01:06:51,277 No, no, 961 01:06:51,277 --> 01:06:52,110 you're not gonna get high. 962 01:06:52,110 --> 01:06:53,234 Nothing, there's no THC. 963 01:06:53,234 --> 01:06:54,334 There's nothing in it. 964 01:06:56,094 --> 01:06:59,464 - You can take an exquisite heirloom 965 01:06:59,464 --> 01:07:04,464 or award-winning cocoa bean and give it to all three 966 01:07:05,254 --> 01:07:08,314 of these chocolate makers and they will come out 967 01:07:08,314 --> 01:07:09,694 with a different product, 968 01:07:09,694 --> 01:07:14,194 because it will be adjusted to their personality, 969 01:07:14,194 --> 01:07:16,014 to their style, 970 01:07:16,014 --> 01:07:19,114 to their belief in basic principles, 971 01:07:19,114 --> 01:07:20,527 all of which are different. 972 01:07:27,121 --> 01:07:30,791 (upbeat instrumental music) 973 01:07:32,334 --> 01:07:35,204 - Getting ingredients from different cultures 974 01:07:35,204 --> 01:07:38,484 and getting to know those cultures and why they love it, 975 01:07:38,484 --> 01:07:41,054 that curiosity make me fall in love 976 01:07:41,054 --> 01:07:42,636 with different ingredients, 977 01:07:42,636 --> 01:07:44,738 and this is what make me fall in love with food. 978 01:07:44,738 --> 01:07:46,854 (relaxing instrumental music) 979 01:07:46,854 --> 01:07:50,204 It's always artisanal. It's basically handmade. 980 01:07:50,204 --> 01:07:52,854 We do have some machines, mixers, 981 01:07:52,854 --> 01:07:55,744 but we don't do any molded chocolate. 982 01:07:55,744 --> 01:07:57,907 We do mostly cut by hand. 983 01:08:02,590 --> 01:08:06,694 (ingredients rustling from tray) 984 01:08:07,914 --> 01:08:10,814 I usually like to work with dark chocolate 985 01:08:10,814 --> 01:08:12,664 or milk chocolate for the inside. 986 01:08:12,664 --> 01:08:16,244 But when I try the dark chocolate with a matcha, 987 01:08:16,244 --> 01:08:18,903 they just fight among each other. 988 01:08:18,903 --> 01:08:21,073 So none of them taste good. 989 01:08:21,073 --> 01:08:24,113 That's when we came up with doing it with white chocolate, 990 01:08:24,113 --> 01:08:25,514 and it's perfect. 991 01:08:25,514 --> 01:08:28,214 It doesn't make it so sweet because the matcha 992 01:08:28,214 --> 01:08:29,777 has already a bitterness. 993 01:08:30,894 --> 01:08:33,334 All of our ganashes are done 994 01:08:33,334 --> 01:08:36,443 with pure ingredients, not extracts. 995 01:08:36,443 --> 01:08:39,304 Do you see how beautiful the green is? 996 01:08:39,304 --> 01:08:40,197 I love it. 997 01:08:42,224 --> 01:08:45,514 This is when you use natural ingredients, 998 01:08:45,514 --> 01:08:46,907 this is what you get. 999 01:08:48,602 --> 01:08:51,839 (relaxing piano music) 1000 01:08:56,403 --> 01:08:58,284 When we mix all the ingredients, 1001 01:08:58,284 --> 01:09:00,573 we spread it on a frame. 1002 01:09:00,573 --> 01:09:02,514 Our frame is like a ruler, 1003 01:09:02,514 --> 01:09:06,443 so it needs to be not only perfectly square, 1004 01:09:06,443 --> 01:09:10,124 but also the height has to be all even. 1005 01:09:10,124 --> 01:09:12,134 Because if you don't do it like that, 1006 01:09:12,134 --> 01:09:15,304 then some ganache is gonna be higher and some lower. 1007 01:09:15,304 --> 01:09:17,403 It needs to be the same size. 1008 01:09:17,403 --> 01:09:19,844 We leave it overnight to dry. 1009 01:09:19,844 --> 01:09:21,804 And then the next day we come back 1010 01:09:21,804 --> 01:09:24,314 and then we cut it into little squares. 1011 01:09:24,314 --> 01:09:26,884 Once we have all these little squares is when we go 1012 01:09:26,884 --> 01:09:28,697 to the enrobing machine. 1013 01:09:30,378 --> 01:09:33,213 (machine humming) 1014 01:09:35,844 --> 01:09:37,664 After it goes through the enrobing machine, 1015 01:09:37,664 --> 01:09:40,844 it's wet, so you put the transfer sheet. 1016 01:09:40,844 --> 01:09:43,994 It is cocoa butter and food coloring, 1017 01:09:43,994 --> 01:09:46,153 and then he goes through the cooling tunnel. 1018 01:09:46,153 --> 01:09:49,153 So it takes about 10 minutes to get to the other side 1019 01:09:49,153 --> 01:09:51,698 and then the design is already there. 1020 01:09:51,698 --> 01:09:55,904 (relaxing instrumental music) 1021 01:09:55,904 --> 01:09:58,138 We only can make 10,000, 1022 01:09:58,138 --> 01:10:00,204 12,000 units a day. 1023 01:10:00,204 --> 01:10:02,744 The other companies are making a lot more 1024 01:10:02,744 --> 01:10:04,154 when they make it by machine. 1025 01:10:04,154 --> 01:10:07,724 But if I become worldwide, 1026 01:10:07,724 --> 01:10:10,484 I would keep that techniques for the ganache. 1027 01:10:10,484 --> 01:10:12,754 I think the flavor is much better 1028 01:10:12,754 --> 01:10:14,777 because the coating is not as thick. 1029 01:10:18,084 --> 01:10:20,954 - We meet a lot of customers and some would like chocolate 1030 01:10:20,954 --> 01:10:22,538 to be sweeter, 1031 01:10:22,538 --> 01:10:24,044 some would like the chocolate to be more intense. 1032 01:10:24,044 --> 01:10:26,054 You cannot make everybody happy, 1033 01:10:26,054 --> 01:10:28,671 but you can make what you like and present it 1034 01:10:28,671 --> 01:10:29,934 to the world and say, 1035 01:10:29,934 --> 01:10:30,934 this is what I like. 1036 01:10:30,934 --> 01:10:32,274 If you buy into me, 1037 01:10:32,274 --> 01:10:33,107 buy my stuff. 1038 01:10:33,107 --> 01:10:34,064 If you like the other stuff, 1039 01:10:34,064 --> 01:10:35,709 buy the other stuff. 1040 01:10:35,709 --> 01:10:40,213 (Susumu speaking in foreign language) 1041 01:11:18,352 --> 01:11:22,185 (relaxing instrumental music) 1042 01:12:03,864 --> 01:12:07,031 (chocolate splashing) 1043 01:12:31,391 --> 01:12:35,062 (upbeat instrumental music) 1044 01:12:42,736 --> 01:12:46,153 (molding trays clanging) 1045 01:12:54,390 --> 01:12:56,774 (door banging) - So I have four different 1046 01:12:56,774 --> 01:12:58,084 kind of beans. 1047 01:12:58,084 --> 01:12:59,794 - [Maribel] These are the beans I brought from Honduras? 1048 01:12:59,794 --> 01:13:00,627 - Yes. 1049 01:13:02,054 --> 01:13:04,764 She wants to know one to 100. 1050 01:13:04,764 --> 01:13:09,594 She have to know everything about this bean, this process. 1051 01:13:09,594 --> 01:13:11,454 If she think this is excellent, 1052 01:13:11,454 --> 01:13:13,654 she wants to share with everybody. 1053 01:13:13,654 --> 01:13:16,303 She has some kind of magic, I think. 1054 01:13:16,303 --> 01:13:17,605 (Chika chuckling) 1055 01:13:17,605 --> 01:13:19,024 - And this is only champagne ganache? 1056 01:13:19,024 --> 01:13:20,254 - Yes. - Very good. 1057 01:13:20,254 --> 01:13:22,444 - Actually, I like it with the dark 1058 01:13:22,444 --> 01:13:25,657 because it becomes too sweet. - Okay. 1059 01:13:29,307 --> 01:13:31,244 - What is the percentage of the- 1060 01:13:31,244 --> 01:13:33,044 - 70% 1061 01:13:33,044 --> 01:13:36,284 - Well, maybe it needs to be about 60% 1062 01:13:36,284 --> 01:13:37,544 - Okay. 1063 01:13:37,544 --> 01:13:39,944 - But that's why you can taste the champagne. 1064 01:13:39,944 --> 01:13:41,194 - Yes. - It's very good. 1065 01:13:42,838 --> 01:13:45,164 - So usually I can always detect with my tongue 1066 01:13:45,164 --> 01:13:46,994 whether it's where I want it to be, 1067 01:13:46,994 --> 01:13:49,294 but we always double check using the micrometer 1068 01:13:49,294 --> 01:13:52,134 to test the particle size of the chocolate. 1069 01:13:52,134 --> 01:13:55,184 I could have a bad day or it could not be me doing it. 1070 01:13:55,184 --> 01:13:58,694 So we know that getting it to this micron size, 1071 01:13:58,694 --> 01:14:00,764 which if you test our chocolate would be somewhere 1072 01:14:00,764 --> 01:14:04,051 around 12, 13 microns. 1073 01:14:04,051 --> 01:14:06,587 This is where we wanna go. 1074 01:14:08,956 --> 01:14:12,626 (upbeat instrumental music) 1075 01:14:14,161 --> 01:14:18,666 (Susumu speaking in foreign language) 1076 01:14:41,622 --> 01:14:44,558 (alcohol dripping) 1077 01:14:49,229 --> 01:14:52,065 (machine beeping) 1078 01:15:07,748 --> 01:15:11,251 (alcohol dripping) 1079 01:15:11,251 --> 01:15:13,987 (glass clanging) 1080 01:15:27,868 --> 01:15:32,868 (upbeat instrumental music) (machine humming) 1081 01:16:02,202 --> 01:16:05,285 (cicadas screeching) 1082 01:16:11,011 --> 01:16:13,814 - The importance of the design in chocolate, 1083 01:16:13,814 --> 01:16:16,416 both the wrapper and the mold we use 1084 01:16:16,416 --> 01:16:17,985 or you can say the finished chocolate bar, 1085 01:16:17,985 --> 01:16:19,953 is it's quite important, I think. 1086 01:16:19,953 --> 01:16:21,744 (machine humming) 1087 01:16:21,744 --> 01:16:23,804 I am Northern European. 1088 01:16:23,804 --> 01:16:27,094 I have made squares inside my bar so they're easy 1089 01:16:27,094 --> 01:16:29,287 to crack off and easy to share. 1090 01:16:31,264 --> 01:16:33,266 (relaxing instrumental music) 1091 01:16:33,266 --> 01:16:37,099 (packaging machine squeaking) 1092 01:16:53,814 --> 01:16:56,874 So we get the new gift pack with the World Medals on, 1093 01:16:56,874 --> 01:16:57,914 the European Medals on? 1094 01:16:57,914 --> 01:17:00,360 - Yeah. - That's gonna be really funky 1095 01:17:00,360 --> 01:17:02,395 to fold, do you wanna try? 1096 01:17:02,395 --> 01:17:03,396 - Yeah. 1097 01:17:03,396 --> 01:17:04,865 (people chuckling) 1098 01:17:04,865 --> 01:17:06,499 It's the cream we wanted, right? 1099 01:17:06,499 --> 01:17:07,704 Yeah, it's the cream we wanted. 1100 01:17:07,704 --> 01:17:09,024 - Yeah, it's the same color. - Not the white one 1101 01:17:09,024 --> 01:17:10,344 from the samples. 1102 01:17:10,344 --> 01:17:11,544 So what do you think? 1103 01:17:11,544 --> 01:17:13,454 - [Woman] Yeah, I think it's good. 1104 01:17:13,454 --> 01:17:14,942 - Yeah, that's good, 1105 01:17:14,942 --> 01:17:16,154 then we have the two different fermentations 1106 01:17:16,154 --> 01:17:17,474 in the middle and the white one in the middle. 1107 01:17:17,474 --> 01:17:19,587 Yeah, that's gonna be pretty awesome. 1108 01:17:23,644 --> 01:17:25,854 My experience through my adult life, 1109 01:17:25,854 --> 01:17:26,934 working with foodstuffs, 1110 01:17:26,934 --> 01:17:30,094 that if you can make something that looks nice 1111 01:17:30,094 --> 01:17:32,484 and is appealing and something that you wanna touch 1112 01:17:32,484 --> 01:17:35,414 and hold and it's pretty, 1113 01:17:35,414 --> 01:17:37,264 then you will help yourself in sales. 1114 01:17:40,167 --> 01:17:44,004 (relaxing instrumental music) 1115 01:17:50,343 --> 01:17:53,424 - Maribel always makes story with the design. 1116 01:17:53,424 --> 01:17:55,874 So it's not only design, 1117 01:17:55,874 --> 01:17:58,074 but when you look at it and they 1118 01:17:58,074 --> 01:17:59,277 have a behind the story. 1119 01:18:00,921 --> 01:18:04,157 (relaxing piano music) 1120 01:18:05,654 --> 01:18:06,831 - I like the idea of giving. 1121 01:18:06,831 --> 01:18:11,604 I like the people looking surprised when they open a gift. 1122 01:18:11,604 --> 01:18:14,304 I like the expressions when they open a box 1123 01:18:14,304 --> 01:18:16,834 of chocolates of MarieBelle. 1124 01:18:16,834 --> 01:18:17,844 They're not gonna say, 1125 01:18:17,844 --> 01:18:19,372 oh my God, 1126 01:18:19,372 --> 01:18:20,444 these are so good I'm gonna eat them. 1127 01:18:20,444 --> 01:18:21,277 But they're gonna see, 1128 01:18:21,277 --> 01:18:22,843 oh my God, 1129 01:18:22,843 --> 01:18:24,764 I love this and then as they start contemplating 1130 01:18:24,764 --> 01:18:28,224 all the drawings and that's what I love to see. 1131 01:18:28,224 --> 01:18:29,274 Of course, once they eat it, 1132 01:18:29,274 --> 01:18:30,724 they're gonna taste very good, 1133 01:18:30,724 --> 01:18:34,754 but I like that surprise expression of people. 1134 01:18:34,754 --> 01:18:38,025 (relaxing piano music) 1135 01:19:01,014 --> 01:19:05,597 (Maribel speaking in foreign language) 1136 01:19:06,577 --> 01:19:08,330 (assistant speaking in foreign language) 1137 01:19:08,330 --> 01:19:10,090 (Maribel speaking in foreign language) 1138 01:19:10,090 --> 01:19:14,590 (people speaking in foreign language) 1139 01:19:17,639 --> 01:19:20,000 (Maribel speaking in foreign language) 1140 01:19:20,000 --> 01:19:24,750 (assistant speaking in foreign language) 1141 01:19:29,584 --> 01:19:34,084 (people speaking in foreign language) 1142 01:19:36,244 --> 01:19:40,694 - I always think the design should also match the taste. 1143 01:19:40,694 --> 01:19:42,404 The ribbons are made in France. 1144 01:19:42,404 --> 01:19:45,534 It's a great cotton ribbon that we use for our blue boxes 1145 01:19:45,534 --> 01:19:47,247 and the printing is perfect. 1146 01:19:48,554 --> 01:19:51,114 I think I lived in France in another life. 1147 01:19:51,114 --> 01:19:53,537 I love the French style. 1148 01:19:55,194 --> 01:19:59,204 MarieBelle is a very classic, elegant brand, 1149 01:19:59,204 --> 01:20:01,504 beautiful packaging, gifty. 1150 01:20:01,504 --> 01:20:04,754 My hope always has been that when people open a box 1151 01:20:04,754 --> 01:20:07,357 of MarieBelle chocolates, are smiling. 1152 01:20:10,764 --> 01:20:12,704 When you enter the store, 1153 01:20:12,704 --> 01:20:14,334 you enter an experience. 1154 01:20:14,334 --> 01:20:17,344 You don't enter only a chocolate store. 1155 01:20:17,344 --> 01:20:20,024 It's great to eat a piece of chocolate 1156 01:20:20,024 --> 01:20:21,407 in a beautiful environment. 1157 01:20:24,324 --> 01:20:27,114 So when I created Cacao Market, 1158 01:20:27,114 --> 01:20:28,684 it is the same style, 1159 01:20:28,684 --> 01:20:30,974 sort of profound style, 1160 01:20:30,974 --> 01:20:35,437 but it's still that style that also brings you nostalgia. 1161 01:20:36,704 --> 01:20:38,734 - Chocolate is like a first date 1162 01:20:38,734 --> 01:20:41,774 that you keep having over and over and over. 1163 01:20:41,774 --> 01:20:44,224 You are taking your customer on a first date, 1164 01:20:44,224 --> 01:20:46,724 and you wanna have them come back for a second date 1165 01:20:46,724 --> 01:20:50,964 and a third date until they form a close bond with you. 1166 01:20:50,964 --> 01:20:52,984 And they'll leave all other chocolates 1167 01:20:52,984 --> 01:20:54,697 and come back to you always. 1168 01:20:57,931 --> 01:21:02,335 (Susumu speaking in foreign language) 1169 01:21:48,982 --> 01:21:53,353 (Naoto speaking in foreign language) 1170 01:22:00,660 --> 01:22:05,132 (Susumu speaking in foreign language) 1171 01:22:10,370 --> 01:22:14,203 (relaxing instrumental music) 1172 01:22:48,344 --> 01:22:50,274 - Our stomachs need food, 1173 01:22:50,274 --> 01:22:52,484 but our brain needs food too. 1174 01:22:52,484 --> 01:22:56,624 And I think the more you tell the customers history 1175 01:22:56,624 --> 01:23:01,084 of things or educate him about him eating just chocolate, 1176 01:23:01,084 --> 01:23:03,274 people are very open to learn. 1177 01:23:03,274 --> 01:23:04,944 And it's good to know the roots 1178 01:23:04,944 --> 01:23:07,794 because you learn to appreciate more. 1179 01:23:07,794 --> 01:23:11,544 On the box we tell the story where the cacao comes from 1180 01:23:11,544 --> 01:23:14,437 and then the story about making our own chocolate. 1181 01:23:14,437 --> 01:23:17,704 I also do a little poem per design. 1182 01:23:17,704 --> 01:23:21,444 So before they get it to eat it, 1183 01:23:21,444 --> 01:23:23,454 they have to do a lot of work reading. 1184 01:23:25,378 --> 01:23:30,295 (Dr. Wilbert speaking in foreign language) 1185 01:23:39,927 --> 01:23:42,760 (people laughing) 1186 01:24:01,281 --> 01:24:03,814 (all chattering) 1187 01:24:03,814 --> 01:24:06,164 - Cocoa chocolate is about people. 1188 01:24:06,164 --> 01:24:08,174 It's about making that connection. 1189 01:24:08,174 --> 01:24:10,804 Not only about the people who produce the cocoa 1190 01:24:10,804 --> 01:24:11,637 and the people who make the chocolate, 1191 01:24:11,637 --> 01:24:15,595 but the people who eat it and share it. 1192 01:24:15,595 --> 01:24:17,904 (relaxing instrumental music) 1193 01:24:17,904 --> 01:24:19,474 There's still a lot to learn. 1194 01:24:19,474 --> 01:24:24,474 I think that the chocolate consumers are still hesitant 1195 01:24:24,654 --> 01:24:28,267 in understanding what is a good chocolate. 1196 01:24:29,142 --> 01:24:30,410 - The biggest problems 1197 01:24:30,410 --> 01:24:31,554 in chocolate is actually making people understand 1198 01:24:31,554 --> 01:24:33,574 that it's not an industrial product you buy cheaply 1199 01:24:33,574 --> 01:24:34,604 in the supermarket. 1200 01:24:34,604 --> 01:24:35,524 And to do that, 1201 01:24:35,524 --> 01:24:37,574 you need to give people more value, 1202 01:24:37,574 --> 01:24:38,984 and you can do that, of course, 1203 01:24:38,984 --> 01:24:40,144 by saying, it's fair trade, 1204 01:24:40,144 --> 01:24:42,324 we help the poor little farmer, 1205 01:24:42,324 --> 01:24:45,881 as a little imperialistic way of making yourself feel good 1206 01:24:45,881 --> 01:24:47,464 and that's why you buy the chocolate. 1207 01:24:47,464 --> 01:24:48,604 I would rather say, 1208 01:24:48,604 --> 01:24:50,754 this chocolate has some inherent qualities. 1209 01:24:51,631 --> 01:24:55,464 (relaxing instrumental music) 1210 01:24:58,174 --> 01:25:00,944 - I suppose if we want consumers to buy a higher price 1211 01:25:00,944 --> 01:25:02,134 for their chocolate, 1212 01:25:02,134 --> 01:25:04,014 we should give them something more. 1213 01:25:04,014 --> 01:25:05,104 I mean, that would make sense. 1214 01:25:05,104 --> 01:25:06,404 We can ask them to pay more, 1215 01:25:06,404 --> 01:25:09,204 given the same product that they've always had. 1216 01:25:09,204 --> 01:25:11,954 When we get a higher price for our products, 1217 01:25:11,954 --> 01:25:14,714 then we can pay a higher price to our farmers, 1218 01:25:14,714 --> 01:25:16,664 but it has to be associated to quality. 1219 01:25:23,844 --> 01:25:27,154 - When we consume chocolate, 1220 01:25:27,154 --> 01:25:31,184 we have a very romantic idea that's our cocoa comes 1221 01:25:31,184 --> 01:25:34,564 from these tropical islands that are paradise. 1222 01:25:34,564 --> 01:25:37,414 And the reality is hard. 1223 01:25:37,414 --> 01:25:39,244 The pleasure that you have in eating it 1224 01:25:39,244 --> 01:25:40,724 and the hard reality 1225 01:25:40,724 --> 01:25:44,074 of its production often brings a mindfulness 1226 01:25:44,074 --> 01:25:45,664 to consuming that product 1227 01:25:45,664 --> 01:25:50,517 and caring that cocoa producers should be rewarded. 1228 01:25:51,934 --> 01:25:55,424 - This thing that we call craft or fine chocolate, 1229 01:25:55,424 --> 01:25:59,714 some chocolate bars cost as much as 12 euros, $15 US. 1230 01:26:01,764 --> 01:26:06,764 And that's okay because it is the emergence 1231 01:26:07,014 --> 01:26:12,014 and recognition that what the farmer does matters to taste. 1232 01:26:15,448 --> 01:26:19,952 (Susumu speaking in foreign language) 1233 01:26:41,007 --> 01:26:45,474 - I hope that our approach and because we succeed with it, 1234 01:26:45,474 --> 01:26:48,454 will make others do the same and then we will 1235 01:26:48,454 --> 01:26:50,741 have more people getting better pay 1236 01:26:50,741 --> 01:26:54,524 and more people getting better experiences, 1237 01:26:54,524 --> 01:26:58,164 focusing more on quality and stuff. 1238 01:26:58,164 --> 01:26:59,474 It's a big project. 1239 01:26:59,474 --> 01:27:02,329 You wanna change the world just little by little. 1240 01:27:02,329 --> 01:27:04,354 (foliage rustling) (cicadas screeching) 1241 01:27:04,354 --> 01:27:06,894 - The whole world needs to understand that anything 1242 01:27:06,894 --> 01:27:09,474 in the market has a beginning in the farm 1243 01:27:09,474 --> 01:27:11,904 and we need to respect our Mother Earth. 1244 01:27:11,904 --> 01:27:13,224 I wanna be an example 1245 01:27:13,224 --> 01:27:15,654 to all those young generations that come, 1246 01:27:15,654 --> 01:27:17,207 that anything is possible. 1247 01:27:18,114 --> 01:27:20,974 I feel that chocolate is a symbol 1248 01:27:21,814 --> 01:27:25,685 for all of us to have peace in the world. 1249 01:27:25,685 --> 01:27:27,594 (people speaking in foreign language) 1250 01:27:27,594 --> 01:27:28,894 - I make a luxury product, 1251 01:27:29,789 --> 01:27:32,594 something the world doesn't really need, 1252 01:27:32,594 --> 01:27:34,274 but it makes people happy. 1253 01:27:34,274 --> 01:27:36,914 So you have a lot of different emotions, 1254 01:27:36,914 --> 01:27:38,904 a lot of different things, 1255 01:27:38,904 --> 01:27:42,054 from poverty, slavery, 1256 01:27:42,054 --> 01:27:44,584 happy people, happy children, 1257 01:27:44,584 --> 01:27:45,484 and the other end. 1258 01:27:47,740 --> 01:27:51,911 It seems to me it should be easy to align if you want it to. 1259 01:27:51,911 --> 01:27:55,181 (relaxing piano music) 1260 01:27:56,082 --> 01:27:59,251 (lights clicking off) 1261 01:28:00,920 --> 01:28:04,724 (relaxing instrumental music)