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World-famous chocolatier and pastry chef Jacques Torres joins WIRED to answer the internet's most flavorful questions about chocolate and chocolatiers. How did chocolate become associated with Easter and holidays? How does geography affect the flavor of chocolate? How important was chocolate to the Inca, Maya, and Aztec? What’s the deal with "Dubai chocolate" suddenly being everywhere? How do cocoa beans grow in the wild? Is white chocolate even chocolate? How does a chocolate factory work? Jacques Torres answers these questions and gives professional demonstrations for WIRED's Chocolatier Support!
0:00 Chocolatier Support with Jacques Torres
0:19 Chocolate cravings
0:48 Swiss chocolate
1:34 What’s the deal with Dubai chocolate?
2:11 Is white chocolate even chocolate?
2:48 How does chocolate grow?
3:34 The white residue on some chocolate
4:54 Dark chocolate vs. Milk Chocolate enjoyers
5:29 How important was chocolate to the Inca, Maya, and Aztec?
6:14 Somewhere between fruit and candy maybe?
6:51 Chocolate tempering demonstration
8:18 Refrigerating chocolate
9:07 Where cocoa is grown
9:28 Gifting chocolate
9:49 Chocolate making demonstration
13:04 How does geography affect the flavor of chocolate?
13:58 Girl, the tariffs
14:25 How to make chocolate less prone to melting
14:57 The oddest pairings with chocolate
15:14 How did chocolate become an easter thing?
15:42 Why doesn’t the milk in milk chocolate spoil?
16:08 The threat of chocolate extinction
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