0h, did you find it? how dare you! 0k, what s this one? erm. oh, that s nice. that s 70% dark, isn t it? good. you know your stuff. mm hm. and this one? oh, that s very bitter. i d go 90%. yeah? yeah, you re doing well. now for the big one. there you go. oh, gosh! 0h! oh, that s 100% chocolate, isn t it? oh, that is awful. you did volunteer to be the one to eat the chocolate. tastes like tarmac. cocoa is, of course, the main ingredient of chocolate, and it does have its impact on the environment as well as the communities that harvest it. so my question to you is, do you think it s possible to create something that tasted like that chocolate without the cocoa? well, you could probably create something that s brown, sweet stuff. but if it doesn t have cocoa in, it s not chocolate, right? well, i ve been to see a man who lives on a boat who s
right. eating on camera is always very messy. mm! absolutely delicious, but i genuinely wouldn t know that that wasn t cocoa. amazing. it tastes. i would think that was about 60 to 70% cocoa. that s what we re aiming at with these ones, yeah. yeah. and that is the chocolate that i like. so, my daughter, who loves a kind of cadbury s or galaxy milk chocolate, i m not sure how she d feel about it. but for someone who is into dark chocolate, wow, i genuinely can t tell the difference. what s your price point going to be like? initially, we ll go in at that level of luxury premium dark chocolate. but within two years we aim to have price parity with mass produced milk chocolate prices.
create something that s brown, sweet stuff. but if it doesn t have cocoa in, it s not chocolate, right? well, i ve been to see a man who lives on a boat who s been stirring the pot. material scientist drjohnny drain likes to wonder what things could be made of, whether it s a smartphone screen, the michelin star restaurant dishes he s created or wanting to figure out how to replace cocoa. this is the lab on the boat where the chocolate story begins. oh, wow. come on board. thank you. what s this?! so this is some of the ingredients that we started developing the chocolate with. kinky salt. kinky salts. that s various funky salts from different places all over the world on my travels. dried shrimp. that s not in the chocolate, is it? that is not. and there s some raw cacao, which we were trying to imitate at the very start. but of all the things we try to find replacements for, cocoa may not be an obvious one.
so i ll go for this first. right. eating on camera is always very messy. mm! absolutely delicious, but i genuinely wouldn t know that that wasn t cocoa. amazing. it tastes. i would think that was about 60 to 70% cocoa. that s what we re aiming at with these ones, yeah. yeah. and that is the chocolate that i like. so, my daughter, who loves a kind of cadbury s or galaxy milk chocolate, i m not sure how she d feel about it. but for someone who is into dark chocolate, wow, i genuinely can t tell the difference. what s your price point going to be like? initially, we ll go in at that level of luxury premium dark chocolate. but within two years we aim to have price parity with mass produced milk chocolate prices. and are you going to produce something which is more like the milk chocolate? we ll do both, and we might even do a white
been stirring the pot. material scientist drjohnny drain likes to wonder what things could be made of, whether it s a smartphone screen, the michelin star restaurant dishes he s created or wanting to figure out how to replace cocoa. this is the lab on the boat where the chocolate story begins. oh, wow. come on board. thank you. what s this?! so this is some of the ingredients that we started developing the chocolate with. kinky salt. kinky salts. that s various funky salts from different places all over the world on my travels. dried shrimp. that s not in the chocolate, is it? that is not. and there s some raw cacao, which we were trying to imitate at the very start. but of all the things we try to find replacements for, cocoa may not be an obvious one. what most people don t realise about cocoa and chocolate is that about 70% of it is produced injust two