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
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 to meet up with this guy. eric: uh, you want a sopa de gallina? anthony: gallina, si. eric: sopa de chris: si. eric: tres sopas de gallina, por favor. anthony: chris curtin, master chocolatier, and our business partner in this knuckleheaded adventure. anthony: one of life s great joys, eating at a peruvian market. eric: i love markets for breakfast. it s nice. anthony: so, sopa de gallina, basically a hen soup. eric: si, gracias, si. anthony: mm. that s good. where in the world does chocolate come from? chris: well, 45%, of course, comes from the ivory coast in africa, but we don t deal in those beans just because of political situations. anthony: there s this stuff, spe the special chocolate.
car from chiclayo, well into the andean highlands. on the way, we stop for lunch and to meet up with this guy. eric: uh, you want a sopa de gallina? anthony: gallina, si. eric: sopa de chris: si. eric: tres sopas de gallina, por favor. anthony: chris curtin, master chocolatier, and our business partner in this knuckleheaded adventure. anthony: one of life s great joys, eating at a peruvian market. eric: i love markets for breakfast. it s nice. anthony: so, sopa de gallina, basically a hen soup. eric: si, gracias, si. anthony: mm. that s good. where in the world does chocolate come from? chris: well, 45%, of course, comes from the ivory coast in africa, but we don t deal in those beans just because of political situations. anthony: there s this stuff, spe the special chocolate. eric: yeah. anthony: and which is pretty much what we re here to look at
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 to meet up with this guy. eric: uh, you want a sopa de gallina? anthony: gallina, si. eric: sopa de chris: si. eric: tres sopas de gallina, por favor. anthony: chris curtin, master chocolatier, and our business partner in this knuckleheaded adventure. anthony: one of life s great joys, eating at a peruvian market. eric: i love markets for breakfast. it s nice. anthony: so, sopa de gallina, basically a hen soup. eric: si, gracias, si. anthony: mm. that s good. where in the world does chocolate come from? chris: well, 45%, of course, comes from the ivory coast in africa, but we don t deal in those beans just because of political situations. anthony: there s this stuff,
i m serious. i m not joking. i m not joking. anthony: 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 to meet up with this guy. eric: uh, you want a sopa de gallina? anthony: gallina, si. eric: sopa de chris: si. eric: tres sopas de gallina, por favor. anthony: chris curtin, master chocolatier, and our business partner in this knuckleheaded adventure. anthony: one of life s great joys, eating at a peruvian