Chocolate Chronicles: From Mesoamerican Currency to Modern Delicacy: täielik transkriptsioon

drink 00:02:13.537 --> 00:02:16.097 during ceremonies. They believed 00:02:16.097 --> 00:02:20.757 it had aphrodisiac properties and even considered it a gift from the gods. 00:02:21.277 --> 00:02:27.417 The Aztecs took cacao significance a step further by using cacao beans as a form of currency. 00:02:27.797 --> 00:02:32.337 These beans were so highly valued that they were used to pay for goods and services. 00:02:33.527 --> 00:02:37.967 And even as tributes to rulers. Cacao wasn't just a currency, 00:02:38.267 --> 00:02:40.467 it was a symbol of wealth and status. 00:02:41.287 --> 00:02:46.767 Chocolate then made its way to Europe in the 16th century, primarily through Spanish explorers. 00:02:47.087 --> 00:02:54.067 The first documented evidence of cacao beans being presented to a European court dates back to 1544. 00:02:54.787 --> 00:03:00.167 Initially Europeans were sceptical of chocolate as it was consumed as a bitter 00:03:00.167 --> 00:03:05.227 drink, However, it quickly gained popularity, especially among the aristocracy, 00:03:05.467 --> 00:03:08.127 who began to sweeten it with sugar and spices. 00:03:08.827 --> 00:03:13.447 By the 17th century, chocolate had transformed into a fashionable drink across 00:03:13.447 --> 00:03:17.867 Europe, believed to have medicinal and aphrodisiac qualities. 00:03:18.307 --> 00:03:22.807 The addition of sugar and milk led to the creation of the sweet chocolate that we know today. 00:03:22.807 --> 00:03:25.887 The industrial revolution in the 19th century 00:03:25.887 --> 00:03:29.587 further revolutionised chocolate production Making 00:03:29.587 --> 00:03:33.607 it accessible to the masses and leading to the development of solid chocolate 00:03:33.607 --> 00:03:39.527 bars From its ancient roots in Mesoamerica to its modern day popularity Chocolate 00:03:39.527 --> 00:03:44.827 has come a long way It's amazing how something so simple can have such a rich 00:03:44.827 --> 00:03:46.147 and fascinating history. 00:03:47.047 --> 00:03:51.867 Chocolate is a beloved treat worldwide And its consumption varies significantly 00:03:51.867 --> 00:03:57.207 by country Germany leads the world in total chocolate consumption, 00:03:57.527 --> 00:04:00.027 with a staggering amount consumed annually. 00:04:00.687 --> 00:04:05.667 The United States follows closely behind, showcasing the country's love for 00:04:05.667 --> 00:04:06.887 chocolate in various forms. 00:04:07.227 --> 00:04:11.427 France, known for its gourmet chocolate, ranks high in consumption as well. 00:04:11.947 --> 00:04:16.747 When it comes to per capita consumption though, Switzerland takes the crown. 00:04:16.747 --> 00:04:22.527 The Swiss average of 8.8 kilograms of chocolate per person annually Reflecting 00:04:22.527 --> 00:04:26.067 the country's tradition of high quality chocolate production and consumption 00:04:26.067 --> 00:04:30.107 And chocolate's not just a treat, it's a cultural experience, 00:04:30.887 --> 00:04:35.327 Belgian chocolates are renowned for their craftsmanship Often considered some 00:04:35.327 --> 00:04:40.487 of the finest in the world The meticulous attention to detail and quality ingredients 00:04:40.487 --> 00:04:42.827 make them a favourite among chocolate connoisseurs, 00:04:43.507 --> 00:04:46.967 Mexican hot chocolate, on the other hand, is known for its spiced flavour, 00:04:47.367 --> 00:04:50.727 often incorporating ingredients like cinnamon and vanilla. 00:04:51.207 --> 00:04:54.547 Unlike the sweet hot chocolate commonly found in other cultures, 00:04:55.207 --> 00:05:00.187 Mexican hot chocolate offers a rich, complex taste that reflects its cultural heritage. 00:05:01.027 --> 00:05:06.147 From Germany's impressive total consumption to Switzerland's remarkable per 00:05:06.147 --> 00:05:09.907 capita figures, chocolate is a global phenomenon that brings joy to many. 00:05:09.907 --> 00:05:14.807 The cultural variations in how chocolate is enjoyed From the Belgian chocolates 00:05:14.807 --> 00:05:19.627 that we spoke about And the spice warmth of the American hot chocolate Add to its rich tapestry. 00:05:20.843 --> 00:05:26.443 But the transformation of cacao beans into the chocolate we savour is a fascinating 00:05:26.443 --> 00:05:32.303 process that spans centuries and involves several key steps. 00:05:32.923 --> 00:05:36.063 Step one is the harvesting of cacao pods. 00:05:36.443 --> 00:05:41.583 So the journey begins with the cacao tree, which thrives in tropical climates. 00:05:41.883 --> 00:05:46.903 Cacao pods, resembling large bumpy fruits, grow directly from the tree trunk. 00:05:47.583 --> 00:05:52.143 These pods are typically harvested by hand using machetes to cut them from the tree. 00:05:52.543 --> 00:05:58.823 Inside each pod we find the precious cacao beans surrounded by a sweet white pulp. 00:05:59.303 --> 00:06:03.003 Once harvested these pods are opened and the beans removed. 00:06:03.303 --> 00:06:08.443 They are then placed in fermentation boxes where they undergo a crucial transformation. 00:06:08.443 --> 00:06:11.583 The fermentation process involves a 00:06:11.583 --> 00:06:14.563 combination of yeast bacteria and enzymes that break 00:06:14.563 --> 00:06:18.463 down pulp and develop the beans characteristic flavor this 00:06:18.463 --> 00:06:22.943 process typically lasts five to ten days during which the beans are stirred 00:06:22.943 --> 00:06:27.983 regularly to ensure even fermentation and did you know that during this fermentation 00:06:27.983 --> 00:06:35.063 the pulp surrounding the beans ferments and produce alcohol and this sweet alcoholic 00:06:35.063 --> 00:06:38.343 pulp attracts various animals, especially monkeys, 00:06:38.663 --> 00:06:40.423 who enjoy this natural treat. 00:06:41.743 --> 00:06:45.503 After the fermentation, the beans are spread out in the sun to dry, 00:06:45.823 --> 00:06:49.003 reducing their moisture content and preparing them for the next stage. 00:06:49.803 --> 00:06:53.783 The

dried cacao beans are then roasted at controlled temperatures, 00:06:54.123 --> 00:06:57.303 a process that enhances their flavour and aroma. 00:06:57.843 --> 00:07:02.343 The roasting process This also removes excess moisture and helps the beans' 00:07:02.603 --> 00:07:04.063 characteristic colour. 00:07:05.443 --> 00:07:08.583 After roasting, the beans are cracked open to remove the outer shell, 00:07:08.783 --> 00:07:10.643 leaving behind the cacao nibs. 00:07:11.463 --> 00:07:14.903 These nibs are then ground into a thick paste called chocolate liquor. 00:07:16.083 --> 00:07:22.543 This liquor is the foundation of all chocolate, containing both cocoa solids and cocoa butter. 00:07:23.625 --> 00:07:26.385 The chocolate liquor undergoes a crucial step called conching, 00:07:26.645 --> 00:07:31.985 where it is continually mixed and aerated for several hours or even days. 00:07:32.485 --> 00:07:34.765 This process refines the texture, 00:07:35.085 --> 00:07:39.645 which smooths out any harsh flavours and develops a more complex aroma. 00:07:40.125 --> 00:07:45.165 After conching, the chocolate is then tempered, which involves carefully cooling 00:07:45.165 --> 00:07:47.545 and reheating the chocolate to stabilise it. 00:07:48.605 --> 00:07:52.465 This process gives chocolate its shiny appearance and smooth texture, 00:07:53.045 --> 00:07:58.365 Preventing it from becoming cloudy or grainy And if you try tempering chocolate 00:07:58.365 --> 00:08:02.805 at home The best way to tell if you've got your temper right is when it hardens 00:08:02.805 --> 00:08:08.685 If it has a crack when you break it Or if it just kind of bends If it cracks 00:08:08.685 --> 00:08:09.745 you've got your temper right, 00:08:10.625 --> 00:08:14.485 So depending on the desired type of chocolate various ingredients are added 00:08:14.485 --> 00:08:19.025 For milk chocolate, milk powder is incorporated while dark chocolate remains pure. 00:08:19.405 --> 00:08:21.965 Sugar is added to adjust the sweetness level. 00:08:22.445 --> 00:08:26.745 The chocolate is then poured into moulds or shaped into bars ready to be enjoyed. 00:08:27.625 --> 00:08:34.585 The journey from bean to bar is a testament to the artistry and precision involved in chocolate making. 00:08:34.865 --> 00:08:39.005 It's a process that combines ancient traditions with modern technology, 00:08:39.345 --> 00:08:42.905 resulting in a delicious treat that we all know and love. 00:08:43.865 --> 00:08:49.065 So like I said I fairly recently Embarked on a fun and delicious adventure Making 00:08:49.065 --> 00:08:54.745 my own chocolate bar And I came up with the name Jack's Fire Ramen For it And 00:08:54.745 --> 00:08:58.505 it was a fascinating experience It allowed me to appreciate the intricate process even more. 00:08:59.925 --> 00:09:04.665 It was An absolutely exciting day When we were making the chocolate bars We 00:09:04.665 --> 00:09:08.825 got to choose between milk and dark chocolate I opted for dark chocolate As 00:09:08.825 --> 00:09:11.625 I just kind of prefer dark chocolate To milk chocolate, 00:09:12.895 --> 00:09:17.315 The process of pouring the chocolate into the moulds was meticulous and rewarding 00:09:17.315 --> 00:09:20.795 because you had to make sure there was no air bubbles and it was all level. 00:09:22.335 --> 00:09:27.375 The end result was a batch of homemade dark chocolate bars bursting with flavour 00:09:27.375 --> 00:09:28.575 and a sense of accomplishment. 00:09:29.155 --> 00:09:33.215 As I explored the possibilities, I knew I wanted to create a unique flavour 00:09:33.215 --> 00:09:35.655 profile. And I'm a lover of all things chilli. 00:09:35.935 --> 00:09:39.515 So I was instantly drawn to the chilli that they had there. 00:09:39.995 --> 00:09:42.755 And I thought about good flavours that work with chilli. 00:09:43.835 --> 00:09:48.595 Salt is an obvious one salt and chilli chicken from the Chinese is a kind of 00:09:48.595 --> 00:09:53.175 guilty pleasure of mine if I can get salt and chilli chicken or salt and chilli 00:09:53.175 --> 00:09:57.075 chips or something like that from a Chinese takeout you can guarantee I'm probably getting them. 00:09:58.775 --> 00:10:02.215 But with it being dark chocolate as opposed to milk chocolate I did still want 00:10:02.215 --> 00:10:03.315 to add a little bit of sweetness, 00:10:04.335 --> 00:10:07.535 and chilli and honey is an absolutely great combo, 00:10:08.355 --> 00:10:12.855 but honey wasn't readily available there at least not like kind of runny honey, 00:10:13.615 --> 00:10:18.835 I thought caramel would add that sweetness and I also think salty caramel is really, 00:10:19.595 --> 00:10:24.235 I like salty caramel chocolate bars and I went with the crunchy caramel because 00:10:24.235 --> 00:10:27.975 it would give a nice additional texture kind of like kind of fried crispy ramen 00:10:27.975 --> 00:10:32.175 hence why it was called Jack's Fire Ramen but what about you? 00:10:32.615 --> 00:10:36.195 Have you ever tried making chocolate at home? And what kind of chocolate do 00:10:36.195 --> 00:10:37.995 you guys like? Let me know. 00:10:39.128 --> 00:10:45.668 In the comments section on pod bean or on youtube i'll be able to see them now 00:10:45.668 --> 00:10:51.068 let's talk about white chocolate quickly interestingly it was originally created as a medicine, 00:10:51.768 --> 00:10:57.068 in early 20th century white chocolate was developed to combat malnutrition particularly 00:10:57.068 --> 00:11:01.588 in children it was used in hospitals and children children's homes due to its 00:11:01.588 --> 00:11:07.128 high cocoa butter content which provided energy and nutrients at that time it 00:11:07.128 --> 00:11:10.428 contained significantly less sugar than the sweet treat we know today, 00:11:10.808 --> 00:11:13.348 making it a more health focused option. 00:11:14.148 --> 00:11:19.128 And despite not technically being chocolate, since it lacks cocoa solids,

00:11:19.848 --> 00:11:23.748 white chocolate is still a beloved treat known for its creamy texture and sweet milky flavour. 00:11:24.048 --> 00:11:28.068 It's made from cocoa butter, sugar, milk solids and sometimes vanilla. 00:11:28.568 --> 00:11:33.508 This unique blend gives it a smooth almost buttery texture that milks beautifully in the mouth. 00:11:34.248 --> 00:11:39.288 And then next up We also have Ruby Chocolate, a relatively new addition to the chocolate family. 00:11:39.788 --> 00:11:45.608 This stunning pink chocolate is made from a special variety of cocoa beans that 00:11:45.608 --> 00:11:48.708 are processed without any added colouring or flavouring. 00:11:49.048 --> 00:11:52.228 The natural colour and flavour came from the beans themselves, 00:11:52.868 --> 00:11:55.608 resulting in a unique berry-like taste. 00:11:56.048 --> 00:12:00.268 Ruby Chocolate has quickly gained popularity for its unique flavour and beautiful 00:12:00.268 --> 00:12:03.988 colour, adding a touch of elegance to desserts and confections. 00:12:03.988 --> 00:12:07.108 And while both white and ruby chocolate offer 00:12:07.108 --> 00:12:09.848 a delightful departure from traditional darkened milk 00:12:09.848 --> 00:12:13.488 chocolate appealing to those seeking new 00:12:13.488 --> 00:12:16.748 and exciting flavours they're incredibly versatile perfect 00:12:16.748 --> 00:12:21.008 for everything from decadent desserts to refreshing drinks so whether you're 00:12:21.008 --> 00:12:25.468 a fan of classic chocolate flavours or looking for something new these unique 00:12:25.468 --> 00:12:30.588 varieties are sure to tantalise your taste buds but the world of chocolate is 00:12:30.588 --> 00:12:34.748 constantly evolving driven by consumer demand for ethical sourcing, 00:12:34.928 --> 00:12:37.148 innovative flavors and health conscious options. 00:12:37.468 --> 00:12:40.888 Here are some key trends shaping the future of chocolate. 00:12:42.017 --> 00:12:47.617 The chocolate industry is embracing sustainability with a growing emphasis on ethical sourcing. 00:12:48.297 --> 00:12:52.217 Consumers are becoming increasingly aware of the impact of their chocolate choices 00:12:52.217 --> 00:12:53.897 on farmers and the environment. 00:12:54.397 --> 00:12:58.317 This awareness is driving a shift towards brands that prioritise fair trade 00:12:58.317 --> 00:13:02.437 practices, sustainable farming methods and transparent sourcing. 00:13:02.797 --> 00:13:06.457 More and more consumers are seeking out chocolates that are not only delicious, 00:13:06.457 --> 00:13:10.197 but also produced in a way that benefits both people and the planet. 00:13:10.197 --> 00:13:17.277 And I think a great example of this is the chocolate bars by the brand Tony Cocoloni, where they, 00:13:17.657 --> 00:13:26.797 as opposed to most other brands where their bars are evenly portioned out in squares or rectangles. 00:13:26.797 --> 00:13:29.897 It's very mishmashed shapes but 00:13:29.897 -->

00:13:33.037 it's one bar but it you know it's many different shapes 00:13:33.037 --> 00:13:36.697 to show just how uneven the chocolate 00:13:36.697 --> 00:13:39.537 process is between companies and 00:13:39.537 --> 00:13:45.077 the farmers and and all that and that's a great example of this there's also 00:13:45.077 --> 00:13:50.657 a demand for vegan and dairy-free chocolate which is booming catering to a wide 00:13:50.657 --> 00:13:54.597 range of consumers health conscious individuals are drawn to plant based options 00:13:54.597 --> 00:13:57.297 for their lower sugar content and natural ingredients. 00:13:57.577 --> 00:14:00.497 Ethical consumers appreciate the cruelty free 00:14:00.497 --> 00:14:06.777 practices and sustainable sourcing often associated with vegan chocolate and 00:14:06.777 --> 00:14:11.997 perhaps most importantly plant based chocolate provides a delicious and accessible 00:14:11.997 --> 00:14:17.937 option for individuals who wouldn't be able to have chocolate normally whether 00:14:17.937 --> 00:14:20.397 that's because they've got lactose intolerance, 00:14:20.517 --> 00:14:23.317 dairy allergies or celiac disease. 00:14:24.037 --> 00:14:27.697 Innovative ingredients like almond milk, coconut cream and rice milk are being 00:14:27.697 --> 00:14:31.397 used to create creamy decadent chocolates that are free from common allergens, 00:14:31.617 --> 00:14:34.877 ensuring that everyone can enjoy the pleasure of chocolate. 00:14:36.238 --> 00:14:42.778 Another one is exotic flavours and health trends. That's another trend that we're seeing. 00:14:43.358 --> 00:14:47.378 So chocolate is no longer just about sweet indulgence. It's becoming a canvas 00:14:47.378 --> 00:14:49.698 for exotic flavours and health-focused ingredients. 00:14:50.578 --> 00:14:53.518 Chocolatiers are experimenting with unique flavour combinations, 00:14:53.818 --> 00:14:58.318 incorporating ingredients like matcha, turmeric and chilli into their creations. 00:14:58.938 --> 00:15:04.138 This adventurous approach appeals to those seeking novel taste experiences and 00:15:04.138 --> 00:15:06.238 a departure from traditional chocolate flavours. 00:15:06.718 --> 00:15:10.238 In addition, there's a growing interest in chocolates that are not only delicious 00:15:10.238 --> 00:15:11.998 but also beneficial for health. 00:15:12.278 --> 00:15:16.678 This includes chocolates with lower sugar content, superfoods like chia seeds 00:15:16.678 --> 00:15:20.218 or spirulina, and functional ingredients that promote wellness. 00:15:20.778 --> 00:15:25.058 These trends are expanding the world of chocolate, offering consumers a wider 00:15:25.058 --> 00:15:28.518 range of options to suit their diverse tastes and health goals. 00:15:29.378 --> 00:15:34.518 Looking back at the Chocolatarium, we embarked on an adventure in chocolate 00:15:34.518 --> 00:15:39.138 surrounded by 60 jars of various chocolates dark chocolate, 00:15:39.298 --> 00:15:42.098 milk chocolate, white chocolate each infused with 00:15:42.098 --> 00:15:45.238 unique flavourings and textures and made from different types of 00:15:45.238 --> 00:15:50.518 cacao beans Our session began with a small glass of Mexican hot chocolate where 00:15:50.518 --> 00:15:56.458 we learned about the use of cacao beans as a currency and how Mexican chocolate 00:15:56.458 --> 00:16:02.258 was crafted without milk or sugar Instead relying on water and spices, 00:16:03.118 --> 00:16:08.118 The milk and sugar was a practice introduced by the Spanish With jugs of water 00:16:08.118 --> 00:16:13.038 at our disposal we were encouraged to select as many or as few chocolates as we desired. 00:16:14.786 --> 00:16:20.026 I ended up going with six of our intriguing varieties with a friendly warning 00:16:20.026 --> 00:16:27.186 to save the ghost chili white chocolate to the end to preserve our palates so 00:16:27.186 --> 00:16:28.466 we could taste the rest of them. 00:16:29.386 --> 00:16:33.046 So the chocolates that I'd sampled while I was there was an Ecuadorian dark. 00:16:33.306 --> 00:16:38.066 It was rich, it was slightly bitter. It was a true dark chocolate lover's delight. 00:16:38.686 --> 00:16:43.106 We had a peppermint swirl which was a blend of dark milk and white chocolates 00:16:43.106 --> 00:16:50.266 and a kind of marble effect harmoniously tied together with a refreshing peppermint flavour. 00:16:50.906 --> 00:16:54.786 Guinness dark chocolate which captured the essence of a good pint of Guinness 00:16:54.786 --> 00:16:56.606 offering a unique twist. 00:16:57.186 --> 00:17:02.206 Caramel and mint hot chocolate milk chocolate which has a delightful balance 00:17:02.206 --> 00:17:03.926 of minty freshness and sweet caramel. 00:17:04.706 --> 00:17:10.446 100% Colombian dark chocolate which was intensely bitter and dry and it would 00:17:10.446 --> 00:17:12.066 have been a perfect pairing for coffee. 00:17:13.346 --> 00:17:19.246 And finally the ghost chilli white chocolate which was by far my favourite, 00:17:19.946 --> 00:17:25.546 it was very surprising because it melted smoothly on the tongue with the heat 00:17:25.546 --> 00:17:30.146 of the chilli because ghost chilli is one of the hottest chillies in the world 00:17:30.146 --> 00:17:34.426 and it will pummel you if you're not prepared for it but the creaminess of the 00:17:34.426 --> 00:17:39.326 white chocolate tempered it and Brought the heat down And it was a really pleasant experience, 00:17:40.046 --> 00:17:45.166 Each chocolate was Something different And it showcased the diverse and rich 00:17:45.166 --> 00:17:51.126 world Of chocolate And I encourage everyone To explore different varieties at 00:17:51.126 --> 00:17:54.646 home And share their own tasting adventures With each other. 00:17:55.826 --> 00:18:00.626 My visit to the Chocolaterium Was nothing short of amazing The staff were incredibly 00:18:00.626 --> 00:18:05.386 knowledgeable And friendly Creating an inviting atmosphere for everyone from 00:18:05.386 --> 00:18:07.646 casual chocolate lovers to seasoned chocolatiers. 00:18:07.906 --> 00:18:13.706 They genuinely enjoy when visitors ask questions, which fosters a sense of passion 00:18:13.706 --> 00:18:15.806 for chocolate, a shared passion for chocolate. 00:18:16.566 --> 00:18:19.846 Obviously, like I said, the most memorable part was the ghost jelly. 00:18:20.306 --> 00:18:24.406 It was a thrilling adventure for my taste buds and I learned so much during the session. 00:18:24.766 --> 00:18:28.606 Even though I had a wee bit of knowledge from being a bit of a home cook, 00:18:29.006 --> 00:18:34.206 doing some baking in the past, I appreciated the opportunity to engage in the sessions. 00:18:35.026 --> 00:18:39.386 At one point I privately joked with one of the members of staff apologising 00:18:39.386 --> 00:18:43.426 for being a bit of a know-it-all, but the staff reassured me that they loved 00:18:43.426 --> 00:18:48.086 it when people get involved, whether they are experienced or brand new. 00:18:48.246 --> 00:18:51.766 And this interaction made the experience a bit more enjoyable and enriching for me. 00:18:52.386 --> 00:18:57.686 I cannot recommend it as an experience enough to anyone and I'm looking forward to my next visit. 00:18:58.726 --> 00:19:03.226 So as we round off our journey into the world of chocolate let's recap some 00:19:03.226 --> 00:19:05.086 points, some key points we've discussed. 00:19:06.396 --> 00:19:12.576 So we explored a fascinating history of being used as a currency, 00:19:12.876 --> 00:19:18.656 as a medicine, as cultural significance, tracing its journey from ancient times to present day. 00:19:19.096 --> 00:19:24.276 I shared my experiences of chocolate tasting and chocolate making at the Chocolatarium, 00:19:24.636 --> 00:19:28.436 highlighting unique flavours and textures that tantalise taste buds. 00:19:28.776 --> 00:19:32.636 We learned some surprising facts about chocolate that people may not even know. 00:19:33.376 --> 00:19:37.696 Now it's your turn to share your chocolate expertise What were your favourite 00:19:37.696 --> 00:19:39.436 chocolate memories or recipes? 00:19:39.716 --> 00:19:41.596 Have you ever tried making your own chocolate at home? 00:19:41.956 --> 00:19:45.696 Get creative in the kitchen and share your delicious creations with us I'd love 00:19:45.696 --> 00:19:48.816 to hear what you're all about, your chocolate adventures, 00:19:49.916 --> 00:19:55.076 And don't forget to join us for our next episode The mathematics of music And 00:19:55.076 --> 00:19:57.476 it's sure to be a harmonious experience, 00:19:58.656 --> 00:20:03.756 As always, I've been your host Jack and until next time, keep questioning and exploring.