CHOCOLATE
ADVENTURE. NOT EVERYONE CAN WALK IN HERE
AND MAKE A CHOCOLATE BAR.
BUT WHAT YOU CAN DO, IS YOU CAN
COME AND EAT SOME CHOCOLATE AND
DRINK SOME CHOCOLATE AND
CHARLIE THAT'S WHAT I GET TO DO
NOW?
NOW?
NOW? >>
NOW? >> YOU DON'T HAVE TO WEAR A
HAIRNET TO
DO
DO IT.
DO IT. YOU KNOW WE HAVE THE SINGLE
ORIGIN OF CHOCOLATES, AND WE
ARE EXPERIMENTING WITH THIS
PROCESS, WE ARE CALLING THIS
OUR LINE OF RESTING CHOCOLATE.
CHOCOLATE THAT IS RESTING ON
HERBS OR OTHER AROMATIC THINGS.
AND THE FAT AND THE CHOCOLATE,
WHICH IS THE COCOA BUTTER PICKS
UP THE FLAVOR.
WE WILL TRY THIS HOPS, THIS IS
MOSAIC HOPS.
MOSAIC HOPS. AS YOU CAN SEE THE, THE
CHOCOLATE IS SITTING ON TOP OF
THE HOPS .
>> IT'S LIKE I'M SMELLING HOPS
WHILE I'M EATING THE
CHOCOLATE.>> TO FIX UP THE
FLORAL NOTES WITHOUT THE
BITTERNESS.
BITTERNESS. THIS IS SITTING ON SOME
STUMPTOWN HAIR BENDER COFFEE.>>
WOW, THERE IS SO MUCH COFFEE
FLAVOR.
FLAVOR.
FLAVOR. >> THERE IS NO COFFEE IN IT.>>
WE'VE EATEN A LOT OF CHOCOLATE
BUT NOW WE ARE GOING TO DRINK
SOME CHOCOLATE.
SOME CHOCOLATE. THERE IS SO MUCH TALK WITH ON
THIS COUNTER RIGHT NOW.>> THIS
IS A DRINK THAT I LEARNED ABOUT
INTO RENO, ITALY.
IT'S A LAYER DRINK, A DRINKING
CHOCOLATE.
CHOCOLATE. SOME ESPRESSO AND WEAVE CREAM
ON THE TOP WITH SHREDDED
CHOCOLATE.
CHOCOLATE. >> DO YOU SIP IT, USE THE
SPOON?>> WE
PEOPLE
PEOPLE TO
PEOPLE TO FIGURE IT OUT THEMSELVES.>> YOU HAVE
CHOCOLATE ON MY FACE?
YES.
YES.
YES. OKAY
YES. OKAY I SHOULD STOP.
THERE IS SO MUCH CHOCOLATE TO
GET YOU.>> IN BETWEEN A
CHOCOLATE SHAKE AND A CHOCOLATE
MILK.
MILK.
MILK. >>
MILK. >> IT'S LIKE I SEE CHOCOLATE
MILK.
MILK.
MILK. BUT
MILK. BUT IT'S LIKE YOU CAN TEST --
TASTE MILLIONS OF PIECES OF
CHOCOLATE THAT MELT ON YOUR
TONGUE.
TONGUE.
TONGUE. I'VE NEVER TASTED THAT CHOCOLATE
TEXTURE BEFORE.
TEXTURE BEFORE. IT DOES NOT LOOK LIKE
CHOCOLATE.
CHOCOLATE. >> THIS IS AS CHOCOLATE AS IT
GETS.
GETS.
GETS. THIS IS FROM THE INSIDE OF THE
COCOA POD, WE GET A FEW BLOCKS
OF FROZEN COCOA POPE JUICE AND
WE ARE MAKING A SOTO.
-- A SODA.
IT TASTES VERY TROPICAL .
>> IT'S NOT LIKE CHOCOLATE BUT
VERY REFRESHING.
VERY REFRESHING. >> NO ADDED SUGAR.
>> A LITTLE BIT SWEET, A LITTLE
BIT OF TARTNESS.
I'VE HAD SO MUCH CHOCOLATE .
>> HERE IS A CLASSIC DRINKING
CHOCOLATE, IT'S REALLY RICH.
YOU HAVE A LITTLE BIT OF IT.
70% HOUSE CHOCOLATE WITH MILK
ON TOP.>> IT IS SO GOOD.
SO CHOCOLATEY.
SO CHOCOLATEY. IT'S LIKE A HOT FUDGE SUNDAE
WITHOUT THE ICE CREAM.
IT'S THE BEST PART, YOU JUST
HAVE THE CHOCOLATE.
YOU
YOU SAID
YOU SAID JUST DRINK A LITTLE BIT, I'M GOING TO HAVE A LOT.
I'M GOING TO HAVE A CHOCOLATE
HANGOVER.
HANGOVER.
HANGOVER. >> THIS IS IF YOU ARE NOT IN
THE MOOD FOR SOMETHING
CHOCOLATEY IN THE MORNING, YOU
CAN HAVE A NICE LATTE WITH A
CROISSANT AND A LITTLE BIT OF
THIS JELLY WE ARE MAKING.
>> THIS IS THE SAME STUFF THE
SODA IS MADE OUT OF?
>> YES WE ADD A LITTLE BIT OF
GINGER.>> IT'S KIND OF LIKE
PINEAPPLE, A LITTLE BIT.
>> THIS IS AN AMAZING LITTLE
TRUFFLE, GANACHE.
TRUFFLE, GANACHE. THIS IS THE CHOCOLATE CHIP
COOKIE, EACH COOKIE HAS ONE
GIANT CHUNK OF CHOCOLATES
INSPIRED BY OUR LOCAL VOLCANO.
>> IT IS SO CHOCOLATEY.
>> THIS IS A TANZANIAN DOUBLE
CHOCOLATE PUDDING.
CHOCOLATE PUDDING. WHEN WAS THE LAST TIME YOU WENT
SOMEPLACE AND THEY HAD PUT IN?
IT'S THE LOST ART OF PUDDING.
I DON'T KNOW HOW TO DESCRIBE
ANY OF THESE ANYMORE, BECAUSE
THEY TASTE WONDERFUL AND THEY
ALL TASTE LIKE CHOCOLATE.
THAT'S ALL YOU NEED TO KNOW.
THERE IS 4500 SUITE OF IT,
ANYTHING ELSE PEOPLE SHOULD
KNOW BEFORE THEY COME CHECK OUT
THE MANUFACTURING?
THE MANUFACTURING? >> JUST THAT CHOCOLATE IS GOOD
FOR BREAKFAST.
FOR BREAKFAST. IT'S A GOOD WAY TO START YOUR
DAY.
DAY.
DAY. >>
DAY. >> CHOCOLATE, ANY TIME OF DAY.
MORNING, AFTERNOON, NIGHT.
THAT CHOCOLATE HANGOVER I
ALLUDED TO, ENDED UP ACTUALLY
BEING REAL.
BEING REAL. SO IF YOU WANT TO SEE