Beans to Bar

Loading...

Sign in or sign up now!
Alert icon
Upgrade to the latest Flash Player for improved playback performance. Upgrade now or more info.
18,865
Loading...
Alert icon
Sign in or sign up now!
Alert icon

Uploaded by on Sep 23, 2009

Have you ever wondered how cocoa beans become the chocolate that you eat? Jacques walks you through the process from bean to finished and wrapped bar.

Category:

Howto & Style

Tags:

License:

Standard YouTube License

  • likes, 0 dislikes

Link to this comment:

Share to:
see all

All Comments (4)

Sign In or Sign Up now to post a comment!
  • @Raminess @Kabarile31 @Vulturer They might be good, however this company use soy lecithin which is derived from a common anaphylactic, allergenic food culprit - soy. Soy Lecithin simply comes from the sludge that is obtained from soy oil.

    Why can't they make soy free chocolate? They could easily use canola or sunflower lecithin. I have many friends who cannot enjoy chocolate and have withdrawl symptoms because of the additional soy lecithin. SHAME!

  • I would like to meet him personally.  For someone of his magnitude, he is very humble and willing to share his knowledge of expertise.

  • I live in NYC, and there's one of these Jacques Torres shops in lower Manhattan. I can't walk by without going in and getting something. One of the best pieces they have is called the "Menage-A-Trois." It's so delicious. The hot chocolate during the winters must be orgasmic.

  • I am eating Torres' chocolate right now, and its absolutely amazing. Its even better than Trader Joe's imported from Belgium chocolate. This is great.

Loading...

Alert icon
0 / 00Unsaved Playlist Return to active list
    1. Your queue is empty. Add videos to your queue using this button:
      or sign in to load a different list.
    Loading...Loading...Saving...
    • Clear all videos from this list
    • Learn more