So my name is Galit and I am a chef and a scientist so it's a really, really good platform
to work with because when you know how ingredients work you can create what you want and today
is my favorite topic which is chocolate. Do you love chocolate? Do you love chocolate?
Yes!
And chocolate starts in the tropical areas in cocoa pods so those cocoa pods could be quite big
they are bright orange or bright yellow and inside them you can see the cocoa seeds and that's how
your chocolate starts that when you eat the cocoa seeds like that they don't taste like chocolate
they taste a little bit like a tropical fruit a little bit sour a little bit sweet but nothing
like chocolate people just scoop the cocoa seeds from the pods and just wrap them with banana leaves
like a little baby and then they start fermenting and that's what will develop the chocolate flavor
the coco nibs are the center of the cacao beans after you remove the shell you roast them and you
crush them so that's what you end up with and when you smell it it's really nice chocolatey smell
and when you taste that it's quite bitter quite crumbly quite chocolatey but not sweet try one of
the cacao beans you can just have them and yeah you can eat them they're a bit crumbly they're a
little bit bitter there's an edge yeah a little bit like a much coffee a little bit yeah if we
take the coco nibs and we crush them and make a paste of them and if we take this paste and we
press that we will end up with two products one of them will be cocoa butter and this is how cocoa
butter looks like the other product that we will end up with is cocoa powder and i'm sure that you
know cocoa powder from different like from chocolate drinks who always have cocoa powder in it so
basically dark chocolate is made from the crushed cacao beans with added sugar milk chocolate is made
from the same ingredient and the difference is that we add milk powder white chocolate is quite
interesting as you can see white chocolate is white and the reason that it is white is because we
don't have any of this cocoa powder in it when you buy your chocolate and you have those percentage
of them sometimes they say oh 70% cocoa solids or 80% or 50% how much of your cocoa bean you have in
your chocolate bar the higher it is the better it is for you how much sugar do you think we have
in a milk bar we have 22 teaspoon of sugar in this chocolate bar so that's how much sugar is
high in our milk chocolate bar so when you have your darker chocolates you have less of the sugar
and the manufacturers of course they would prefer to have the sugar because it is cheaper than our
cacao beans so the more you have of your cacao beans in your chocolate the more you have
of your cocoa butter there and that's why dark chocolate is a bit more harder in the texture
and will be more you have more of the snap of the in the gloss if you open dark chocolate it's really
glossy and really give you the snap when you try to break it and with white chocolate because you
have milk powder in it it just makes the structure a little bit weaker so let's think that you have
those fat molecules those cocoa butter molecules and they are really tight together and you add the
milk powder so it just prevents the structure to be as tight as you have in your dark chocolate
please come and try more things we have ganache on the tables we have you're welcome to try some
of the cocoa nibs and the cocoa beans they're quite difficult to find so come and mention them
they're quite unique little things so come please and ask question and have a look around
