ground up, producing chocolate liqueur. mix this concentrate with milk, sugar, cacao butter and you get what we call commercial chocolate. now, our chocolate bar sells for a nosebleed price that s high by even premium chocolate standards. so where does the money go? most importantly to me and eric, are we doing a good thing? here s how it breaks down. the raw cacao costs one chunk. labor, the inner sleeve, this much. design, box, packaging, this much. various sundry equipment and miscellaneous, another small chunk. chris, me and eric get a slice out of every bar. that leaves this much, which the retailer takes. chef bleeding heart hippie here has already convinced me to give whatever meager profits we make off our first bar to a local charity. what s unusual about these pods? these beans? extremely high quality
[ speaking foreign language ] chris curtin, master chocolatier and our business partner in this knuckle-headed adventure. one of life s great joys, eating in a peruvian market. i love markets for breakfast. it s nice. so basically, a hen soup. that s good. where in the world does chocolate come from? well, 45% from ivory coast in africa. but we don t deal in those beans just because of political situations. there was this stuff, the special chocolate. yeah. which pretty much is what we re here to look at. yes. absolutely. where it comes from, what s involved. eric ate some of chris s chocolate and heard about these wild cacao trees he was sourcing from in peru and promptly got me involved in this designer chocolate bar business. i m a rather famous guy and i
the buyer sun drys the beans, then roasts them. after roasting, the beans are extracted from their shells and ground up, producing chocolate liqueur. mix this concentrate with milk, sugar, cacao butter and you get what we call commercial chocolate. now, our chocolate bar sells for a nosebleed price that s high by even premium chocolate standards. so where does the money go? most importantly to me and eric, are we doing a good thing? here s how it breaks down. the raw cacao costs one chunk. labor, the inner sleeve, this much. design, box, packaging, this much. various sundry equipment and miscellaneous, another small chunk. chris, me, and eric each get a
thing? is it all right for two new yorkers to make money, however much or however little, off the work of struggling farmers in a faraway land? fortunada, alberto, chris, everybody down the line, all the way to the families who pick the pods off the trees, seem pretty happy to be doing what they are doing. but do i want to be in the chocolate business? that s something i m going to have to figure out. but for now one last thing needs to be done to fulfill our shamanic obligations. guys, you have to get out. the guy is coming with his bike, and he doesn t care. a bridge. a bundle of eucalyptus leaves. a badly working lighter. got to get right. smells like ganga. do you have a lighter? we need to burn this stuff and pass it around our bodies three times.
it s nice. so basically, a hen soup. that s good. where in the world does chocolate come from? well, 45% from ivory coast in africa. we don t deal in those beans just because of political situations. there was this stuff, the special chocolate. yeah. which pretty much is what we re here to look at. yes. absolutely. where it comes from, what s involved. eric ate some of chris s chocolate and heard about these wild cacao trees he was sourcing from in peru and promptly got me involved in this designer chocolate bar business. i m a rather famous guy and i never cared about desserts. you on the other hand, eat chocolate everyday? everyday. so here we are, three men and a chocolate bar. good thing for the world or exploitive opportunism, yet to be determined. what do i, after all, know about chocolate.