so you want to have, like, i the smallest size as possible so you get a nice mouthfeelj in your mouth and you don t feel the different grains - of the different ingredients. wow, that s quite a process. does normal chocolate go through something like that, as well? yeah, usually it s around that time a bit less, a bit more. | it depends on the type of - chocolate that you re having. something i never knew about chocolate. no, it s very - scientific, actually. yeah. that s science resulting in a mixture containing 15% less sugar than its chocolate equivalent. and it s full of antioxidants and flavonoids. but how does it taste? ok, that is looking particularly appetising, 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.
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 countries in west africa, ghana and ivory coast, in a way that involves outsized water consumption, so about 20,000 litres of water per kilo, and that s way more than beef or soy or avocados. and there are issues with labour in those parts of the world. at a conservative estimate,
taste? 0k, flavonoids, but how does it taste? ok, that is looking particularly appetising. so i will go for this first. right, eating on camera is always very messy. absolutely delicious, but i genuinely wouldn t know that that wasn t cocoa. amazing. it that that wasn t cocoa. amazing- that that wasn t cocoa. amazinu. ., , , ., amazing. it tastes. iwould thinkthat amazing. it tastes. i would think that was amazing. it tastes. i would think that was about - amazing. it tastes. i would think that was about 60 - amazing. it tastes. i would think that was about 60 to l amazing. it tastes. i would i think that was about 60 to 7096 think that was about 60 to 70% cocoa. think that was about 60 to 7096 cocoa. . , . think that was about 60 to 7096 cocoa. ., , ., ., cocoa. that s what we are aimin: cocoa. that s what we are aiming at cocoa. that s what we are aiming at with cocoa. that s what we are aiming at with these - cocoa. that s what we are | aiming at with these lines, yes. a
if it doesn t have cocoa in it, it is not chocolate, right? well, i have been going to see a man who lives in a boat who has been staring the part. material scientist doctor johnny jane likes material scientist doctor johnnyjane likes to wonder what things could be made of. whether it is a smartphone screen, the michelin star restaurant dishes he has created or wanting to figure out how to replace cocoa. this is the lab out how to replace cocoa. this is the lab on out how to replace cocoa. this is the lab on the out how to replace cocoa. this is the lab on the boat - out how to replace cocoa. try 3 is the lab on the boat where the chocolate story begins. filth. the chocolate story begins. oh, well. the chocolate story begins. oh, well- come the chocolate story begins. oh, well. come on the chocolate story begins. oh, well. come on board. the chocolate story begins. oh, well. come on board. thank- the chocolate story begins. 0h, l well. come on board. thank you. what s this