peru is a country that s historically driven men mad, mad for gold, for coca, for its magical, ancient history. but now, there s something else drawing outsiders to its hidden mountain valleys. we love this stuff. we obsess about it, gorge on it, and fetishize it. i m talking about chocolate. once a common treat, it s now becoming as nuanced as fine wine, making the pursuit of the raw, good stuff all the more difficult. i m joining that hunt in remotest peru, but not before i ve re-immersed myself in the booming lima food scene. i took a walk through this beautiful world. felt the cool rain on my shoulder. found something good in this beautiful world. i m in peru with this guy, eric ripert. the guy was looking at us. he went into the tree. that s funny. chef of the world-famous restaurant, le bernardin, in new york, to look at where chocolate comes from, particularly our chocolate. so that s why we re in peru. but before we get all indiana jones, we re spending so
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anthony: takes in flavor from the leaf, too. pedro: and here we have, uh, paiche. it s the second biggest freshwater fish in the world. underneath, you have a puree of aguaje that is a palm fruit, and the sauce is a reduction of fermented wild mandioca yucca. eric: fermented. pedro: yeah, this is, how you say, toxic or, uh anthony: or poisonous, yeah. pedro: poisonous. anthony: yeah. pedro: yeah, so they let it ferment and it becomes uh, you can eat it. anthony: these fish are unbelievable when you see them. uh, they get up to, like, 600 pounds. and they re swimming in water no deeper than a rice paddy. eric: really? anthony: giant. they re like dinosaur fish. everyone has been saying for years that peru was going to be the next big thing as far as eric: yes. anthony: restaurants and eric: and it is. this really proved it. pedro: and we have a chili pepper made with brazil nuts, and these are ants. eric: wow, they re huge. pedro: they are hug