only water, and they will use before chocolate hit europe. this is what the aztec kings would drink. they would be jealous right now. you ll get yours eventually. gracias. mucho gracias. salud. that s good salud. salud. gentlemen, to education. yes. so, did we do the right 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
a lot of success. [ speaking foreign language ] a little bit more, especially in the back, the neck, and the back. that s here, and the chest. a little bit like that. we wanted a blessing for our cacao harvest. we got this. my aura is now cleaner than gwyneth paltrow s colon after a three-month juice cleanse. to a successful harvest. [ speaking foreign language ] but we re not done. we have to transport this stuff to our trees and finish the job ourselves. i know you won t believe it but the energy has changed. i m serious, not joking. listen, i m not disbelieving. i have an open mind. eric and i are heading to the maranon canyon, eight hours by car from chiclayo, well into the andean highlands. on the way, we stop for lunch and meet up with this guy. [ 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 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 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 flavor. thought not around for a while? this is what almost all chocolate was made of over 120 years ago. and now it s making a giant
before chocolate hit europe. this is what the aztec kings would drink. they would be jealous right now. you ll get yours eventually. gracias. mucho gracias. salud. that s good salud. salud. gentlemen, to education. yes. so, did we do the right 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
to a successful harvest. [ speaking foreign language ] but we re not done. we got to transport this stuff to our trees and finish the job ourselves. i know you won t believe it but the energy has changed. i m serious. i m not joking. listen, i m not disbelieving. i have an open mind. eric and i are heading to the maranon canyon, eight hours by car from chiclayo, well into the andean highlands. on the way, we stop for lunch and meet up with this guy. [ 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.