Loading transcript...
Click for full transcript
Chapters & Sections (38)
▼
00:00
Why Humans Crave Chocolate After Meals
00:38
Switzerland's Fine Chocolate Origins and History
01:19
Types of Chocolate and Their Ingredients
02:43
How Chocolate is Harvested and Processed
03:33
Chocolate Tempering Process and Its Effects
04:03
Chocolate Tempering and Molecular Fat Structure
04:43
Dark Chocolate vs Milk Chocolate Preferences
05:31
Chocolate's Importance in Ancient Mayan Culture
06:15
Classification of Chocolate as a Food Group
06:48
Tempering Chocolate Techniques and Best Practices
07:25
Tempering Chocolate for Proper Melted Texture
07:58
Tempering Chocolate and Storage Techniques
09:02
Cacao Production and Chocolate Tempering Techniques
09:52
Tempering and Molding Chocolate Techniques
11:03
Making Chocolate Fillings and Desserts
11:50
Tempering Chocolate for Molding and Unmolding
12:50
Geography's Impact on Chocolate Flavor Profiles
13:37
Global Chocolate Production and Market Challenges
14:22
Preventing Chocolate from Melting in Heat
14:51
Chocolate Pairings and Easter Traditions Explained
16:03
Chocolate Sustainability and Global Warming Challenges
16:35
Challenges in Cacao Tree Farming and Chocolate Production
17:13
Inside a Chocolate Factory Production Process
17:44
Chocolate Making Process with Industrial Equipment
18:21
Chocolate Manufacturing Process and Equipment
18:52
Chocolate Making Process and Confectionery Techniques
19:22
Chocolate Manufacturing Process and Shelf Life
19:57
Chocolate Enrobing Machine Operation and Functionality
20:27
Chocolate Enrobing and Packaging Process
14m
15m
13m
27m
18m
33m
1h 20m
3h 13m⏭ 2
48m⏭ 1
1h 40m⏭ 3
31m⏭ 1
1h 22m
1h 16m⏭ 4
1h 50m⏭ 3
47m
18m
4h 6m⏭ 2
2h 15m⏭ 2