Brad Makes Chocolate in Ecuador: Part 1 | It's Alive | Bon Appétit

what's that Vinny chocolate hey Vinny today on it's alive we're gonna be doing chocolate maybe they know it's fermented but it is we're over here in Ecuador we came here with Qatar chocolate they've brought us to some of the farms they work with we got a little two-part series for you we're gonna be starting here at the farms with these pods and we're going to finish in San Francisco making finish chocolate bar so let's get from it and how many chickens can you keep it down you guys mind at all we look like a bunch of pack of velociraptors hey chickens in here no I love chickens hey Benny made it to Ecuador making chocolate don't get any better than that bud [Music] [Applause] [Music] hi guys so we're here on Jimmy Jimmy Jimmy it's Jimmy's farm today he's kind enough to show us around and he's gonna show us heavy harvest he's got this pretty cool bamboo stick and he's got this custom little blade but on here sharpened up and that's forgetting the high fruit so Jimmy's gonna show me how to do that and then we're gonna open them up and start getting this chocolate process going right Jimmy - yes I'm gonna go for this one alright see if the ice I thought it down mighty yeah a bad boys gonna fall right here boom ah dose yeah again so he's dogs everywhere we go there's always dog Jimmy and a man on a horse oh sorry lo ciento address I see tell me what is a DNA a take on Chuckie yeah see oh nice Oh sharp on the inside oh no is it good they're not ready Jimmy said those ones aren't ready now that we we've collected all the pods we're gonna go open them up with a machete and get the beans out and then start the fermentation process ah no cocoa powder goes away Spinney oh look at our day's work here Vinny this is the pile bud we have the lovely doing yes she's gonna show me how they open the pods and extract the seeds Vanessa buzz water that's it I'm gonna try to open this up to myself here's the ten fingers Vinny well dona made it look really easy we'd be here all day if I had to do this Oh shiny okay it's like an alien eh this is dangerous oh that one more I'll put that come back to that one no no yeah I need to have that another demonstration I mean me where's him let's see ah well that was easier it's important to take that little stand now the internal stem there all right I'll give it another go that wasn't too bad huh oh good god hey forget the chocolate look at that little guy alright one more yeah so if any this is an unripe pod as you can see you can't get the beans out Oh God right pod unripe so this is the seeds that are inside the pod and then from there they go into fermentation already oh you know I chose those chocolate seeds we got so now now mini come on up here babe look at me now what we're gonna do we're gonna start the fermentation in the turning process there's three different boxes of fermentation when you turn it the hell was that Benny you hungry Vinny over here at 8:00 dinner time say an animal planet Vinny let's go so back to what I was saying there Nature Boy when we say turning it's just dropping it from the first box which is up high down to the second that's a turn don't worry Benny I'll get the bucket Oh larger Oh usually the first fermentation is about in a day the second about two days and the first about another day before we go to the dryer someone thank you yeah okay you can see that the the pulp already started to break down and that's the fermentation starting to happen how do we make this move I just do with my hands see see anything you put your hand in everything it is I mean it's probably 110 degrees so we're just going to drop these down in there now oh yeah that kind of feels weird it's almost in the center it's almost too hot to touch even has a mild alcohol smell I'm sure there is some alcohol being produced it's almost like if you smell a bottle of rubbing alcohol and if you ever done that but it kind of burns your whole respiratory tract and that's kinda what's happening right now I'm kind of getting drunk on vapors here to the next bin Benny now if you were to rush tour change is this you have it set up very particular if you were to change that how would that affect the Coco see lo que pase cuando ellos ellas la misma fermentation pour hemp lo que hace una fermentation date radionova que hace que rompe o co un poco mal go me poco ACO proceed nosotros low ferment ahmo's yo yo a mallomar cocina y lo se kamo ho n sacado completo alcohol KO sob oh yeah Kalos no no Dulce go si pero oh yeah no kanemaru so they happy it's a very crucial step and very you know that they nailed this fermentation process the box is made out of wood just from the farm here the reason why they're this big is so that you can get a certain mass of seed because you got to get it up to a certain temperature before the pulp starts to break down and everything and you get a complete fermentation and in the bottom there's a bunch of holes and as the pulp starts to ferment it breaks down into liquid liquid and drains out so we're gonna go ahead and empty this box into here and then we're going to take the cocoa beans that we just harvested and dump them back into here to start this fermentation alright about seventy five more buckets and we'll be ready yeah we're flatten this out and then we're gonna cover it up with those banana leaves all those microorganisms all that fermentation all that life all that science is going to take place and once that's done oh god the alcohols burning my nose baby we're gonna head into the solar solar dryers okay so it's just up that's in the atmosphere Oh butterfly Vinny you ruined it I got Jimmy here with me we're gonna head in this is his solar dryer so it's pretty much just kind of like a greenhouse where they use the Sun to dry the beans Jimmy after you Oh Vinny hey buddy so Jimmy why is it important to dry the beans a kilo importante say sake aqui para que no se sobre ferment a y el cacao on hace que sigue siendo I wanna do that possibly so when we dry these beans it actually is a crucial part of the development of the flavor by pulling them from the fermentation boxes at the right time it stops the fermentation so it won't over for men and that which would essentially be rotten is there a reason why you use a solar dryer compared to you know some kind of electric or gas or mechanical dryer now my dad laid out what was awarded the almost no neck of oil and I say colores I'm okay and I say God I will not worry the Kimiko con okay try and guys I see you got this pretty uh pretty badass Rick what are we what are we doing with that rate I'll keep my thumb with your processor I'll say Colin does it look at same way after they come from the fermentation they sit out here they can't just sit there one time you got to move them around and make sure that it dries evenly we get in on that rate Jimmy I just want you all to remember what it takes next time you bite into your your chocolate bar and then the next step we want to fill a bag and bring them to the coop but I tell you what I wish you guys could smell it in here I mean it's just the unbelievable fragrance of cacao Oh Danny don't worry I got it so we're gonna throw these on the old donkey thank God and head over to the coop dunky dunky dunky dunky Thank You handsome one thank you look I said II didn't cover what my pastor would it was gonna write down here bye-bye donkey hey guys now we're at the co-op where beans are received they get weighed clean rebadge and then sent off to their final destination our cacao beans will be going to San Francisco to the Guittard factory that's another episode so let's get started on this process so I had a guess I'm gonna say 50 kilos no onto the scale ready sixty six point four so what's that that's all it's a hundred and I can't do math 130 pounds pretty heavy they're havin these guys are no joke now they got the weight we're gonna drop a bit into the the cleaner so what it is it's a mechanical machine that just kind of shakes and separates the small particles from the large particles right and keeps the beam all right Vinny nice and clean sorted by size beautiful beans and now we're just gonna you know tag them up put them on a boat send them the old San Francisco and then they will make some chocolate huh it's amazing the amount of work that goes into cacao farming way before a chocolate is even in the picture there's a lot more that goes in the chocolate than what we were able to show you you know from pruning trees to setting up nurseries educational programs teaching the next generation how to carry on this trade these practices are making the environment better making chocolate better super grateful of being able to have seeing that around the world they're doing this many different ways thank you to the farmers in Ecuador Jimmy and his family for showing us their way it's just really fascinating the amount of work that goes into such a what seems like such a simple product all right guys that's the end of part one here in Ecuador these beans here ready to go we're gonna send them off to San Francisco we're gonna meet up at the guitar factory for part two we're gonna make some finished off the product so me and Vinny we got a plane to catch see you guys in San Francisco Bon Appetit oh just the honeybee bun he's our buddy's - except for tender pork hey Vinny today on it's alive cow pods Vinny hey guys hey guys oh hey guys I know so so I introduced it's y know do I do that usually I kind of haven't blanking up oh the puppy baby cut chocolate no chocolate is your coma thing I'm supposed to make chocolate with all this cuteness it stupid oh yeah mm-hmm here we go four hits that's it on this one este es el mejor to kassadin Lafayette a war

Channel: Bon Appétit

Views: 3,984,304

Rating: 4.9451394 out of 5

Keywords: chocolate, fermentation, what is, brad, brad leone, it's alive, alive, fermented, live food, test kitchen, how to make, probiotics, make, how to make chocolate, how chocolate is made, chocolate recipe, chocolate ingredients, brad makes chocolate, it's alive bon appetit, bon appetit brad, brad bon appetit, chocolate making, making chocolate, brad chocolate, ecuador, brad ecuador, ecuador chocolate, food, bon appetit

Id: DMT7EnJ_Kp8

Length: 12min 30sec (750 seconds)

Published: Fri Feb 02 2018

Reddit Comments

[u/Beacone]

I laughed out loud on multiple occasions in this episode. So good.

• "chocolate seeds"
• buzzer on cut counter getting up to 11
• lil dog
• random spurt of stutter @ 6:13

[u/calomile]

Truly the smallest of boys.

[u/thejkm]

I've spent a lazy afternoon watching It's Alive videos. Brad's so endearing.. A competent buffoon, if you will. In a good way.

[u/massiswicked]

Seriously recommend watching all of Brads videos. He is funny and has some good recipes, I’m making his fermented honey garlic, and will be making his cast iron pizza for the super bowl.

[u/DcPunk]

The editing in these videos is hilarious. Love it.

[u/two-headed-boy]

Very interesting. Found the guy annoying at first but he quickly grew on me.

Just be aware, though, this is just part 1. It stops as soon as the beans are ready to ship and no chocolate is made.

[u/AyekerambA]

Donk, the real hero.

[u/toonie_true_north]

I would love to visit that place, the whole environment is so nice, I like the little doggy, so cute

[u/metatronsaint]

Can someone tell which breed of dog is that?