All language subtitles for Chocolate Perfection With Michel Roux Jr BBC 720p HDTV EN Sub

Chocolate is not
any old piece of confectionery.

For a lot of us, it holds
a very special place in our lives.

You could say
we're addicted to the stuff.

It's no surprise the Aztecs
called it "the food of gods".

This is fun.

'In its long and rich history,
it's been a currency, a medicine,

'an aphrodisiac
and a sinful indulgence.

'I'm going to see
how chocolate is made

'by some of the best chocolatiers
in the world,

'what their secrets are

'and how they've married
state-of-the-art technology

'with craft traditions
centuries old.

'But this isn't just about revelling
in this luxurious foodstuff.

'I'm on a serious quest
to create my own unique chocolate

'to use in my cooking.'

Ooh!

'You won't be surprised
that in my search for the best,

'I won't be touring the UK.'
You cannot touch the product!

No dipping your finger in.
There's no touching the product.

'And you can forget about
Switzerland and Belgium.

'For me, if you want
chocolate to die for...'

Ohhh!

'..you have to head to France.'

We've all got a childhood memory
of chocolate,

a favourite bar or a particularly
delicious Easter egg.

My memories are firmly associated
with my mother, Monique,

who makes heavenly chocolates.

She started her working life
in a Parisian chocolate shop.

It's with my mother, my sister.
Mm. Wow. It's a nice photograph.

It's a beautiful photograph.
Mm. I'm about 15 there.

And that's the time that I went to
the shop, doing the chocolate boxes.

Eating chocolates.
I can see there's...

Actually, you're more rounded there
than you are now, Mum!

It's my cheeks! You must have been
on the chocolate diet then.

Yes, exactly. Yeah.

And look, that, I'm only a year old,
but I'm already chubby,

so I must have had some chocolate
in my...biberon, in my bottle.

SHE LAUGHS

We've always loved chocolate
in the family.

I remember you making me
not so much chocolate brownies

but chocolate cake for birthdays.
Yes, yes, always.

And I used to put some -
like everybody used to do -

little Smarties all round!

Smarties? I know, I know!

You know, I've made some for you. Mm!

Right. Am I allowed? Absolutely!

Oh, wow.

Oh, wow.

I don't remember making these before,
because, you know, well,

I've put some alcohol also inside!

As you're a big boy now,
you can have a little bit of...!

I was going to say, they are
grown-up truffles. Yes, yes.

I'm here in Lyon,
the gastronomic capital of France,

where I trained as a young chef
many years ago.

But I'm here to visit
a chocolate dynasty,

because it's as good
a place as any to start.

'The Bernachon
chocolate-making dynasty

'stretches back three generations,
to the 1950s.

'Founder Maurice Bernachon
used to say

'chocolate is not
a simple treat or sweet

'but an authentic gourmet food.

'His grandson Philippe
now guards his legacy.'

Yay!

Wow!

'The chocolate-making machines
at Bernachon

'date back to the founding
of the shop in the 1950s.

'They believe in
traditional methods here.

'This one plays an essential part

'in the creation of Bernachon's
signature cake, Le President.

'It was created in the 1970s

'in honour of French President
Valery Giscard d'Estaing.

'This is not a job
for an apprentice.

'It takes years of practice
to make this look so effortless.'

Whoa.

Bonjour!

Mmmm!

Wow.

Ah, oui. Voila.

'Sugar is added to the cocoa beans,
which have been ground and roasted

'and then poured into this machine,

'which slowly heats the mixture
and grinds it into a gritty paste.

'The next machine smoothes the paste
out even more, refining the mix.

'But it's still not
chocolate as we know it.'

Et ca, c'est ce qu'il va donner.

Le fondant du chocolat,
c'est grace a cette machine.

'If I'm going to create
my own chocolate blend,

'I'm going to have to take on board
what I've learnt at Bernachon.

'Good chocolate is like wine.

'Its taste is determined
by where the cocoa beans come from,

'how they're grown,
roasted and combined.

'There are so many factors

'that contribute to making
this complex foodstuff.'

Wow!

'Philippe's grandfather was right.
Chocolate is NOT for beginners.

'The history of chocolate
goes back thousands of years,

'to the ancient civilisations
of Central America,

'to the Olmecs, Mayans and Aztecs.

'For these people,
chocolate took the form

'of an exclusive and sacred drink.

'At the chocolate museum in Paris,

'I'm going to make and taste
chocolate Aztec-style

'in the company of its director,
Fabrice Stijnen.'

Right, Fabrice,
this is the Aztec recipe,

so all these ingredients
are here for the drink,

because it was a drink then.
It was a drink.

Actually, the history
of cocoa and chocolate has

more than 3,000 years of consumption
as a beverage exclusively.

So, we have the cocoa beans,
of course, we have corn,

we have sapota kernels... Sa...
Sapota kernels.

So it's a fruit, or a...?
Actually, it's like an avocado. Ah!

But we use the kernel of it. Hm! OK?

Here, we have some chilli,
of course, pepper...

'The ingredients of this Aztec
recipe come down to us

'from the Spanish monks and priests,

'who minutely chronicled
life in the New World.'

..cocoa or achiote, and maybe -
we are not sure about that -

they used a little bit of honey.

'These ancient societies would use
a grinding stone called a metate

'to crush the cocoa beans
into a paste.'

You see, it starts to...
Oh, yeah, yeah. ..to...

to be ready here.
Can I have a go? Sure you can.

MICHEL CHUCKLES

This is fun!

Right...

Right, here we go.

So, I mean, it's a kind of a mortar
and pestle. A large one. Yeah!

FABRICE LAUGHS
Hey, look!

I've nearly made chocolate.
It's nearly there.

It definitely smells of chocolate.

Hopefully. It's recognisable
as chocolate so far.

'For the majority
of Mayans and Aztecs,

'chocolate was a drink only to be
taken on special occasions,

'to celebrate a birth, a marriage
or mourn a death.

'The nobility would drink it
more frequently,

'as they could afford
the costly ingredients.

'It was said that the Aztec emperor
Montezuma sometimes drank

'50 cups of chocolate each day,

'though that seems
a bit over the top.'

So, the qualities of this drink

would be for invigorating
and for health purposes. Yeah.

Actually, this beverage was used
for different purposes.

The first, the main one, we know,
it was to bring a boost for the body,

and the other purpose
of using this beverage

was for making offerings to the gods.

To get the favours of the gods,
they had to make offerings to them.

Mm. So what did they offer to them?

They offered what's the most
valuable, like cocoa beans

and also blood. Blood? So they added
some blood, too, in the beverage.

I'm not drinking this. No, but...

We need to add some blood into it.

So they used some tools
to, well, slit their ear lobes,

their tongue or the lips
to spill some blood onto it.

But today, we have a substitute
that they also used.

It was called the achiote.
You used it before?

'Achiote was a natural
food colouring

'produced by the fruit
of a small tree.

'You can tell how important

'the cocoa bean was
to these American civilisations

'by the fact that it was used
as money.

'A 16-century Spanish chronicler

'noted that a prostitute could be
bought for ten cocoa beans,

'while a slave was worth 100.'

There you have the molinillo.
Molonio. Molinillo.

Molonio. Moli. Moli.

Moli-ni-llo. Molinillo.
It's a Spanish word, OK? Yeah.

OK. And it's used for...
Straight in. Yeah.

Then you twist it in your hands.

Oh! Look at that! Mm!

I'm not sure what to expect
from this, but here goes.

Well, it's a bit bitty.

Blood...

It's a bit bitty, and it's
very hot, as in spicy. My God!

They liked it this way, actually.

Oh!

You're going to be good for
a full day. Maybe a week. Yeah.

I can imagine after a drink of this,
you'd face the world.

No enemy would be strong enough.

'If Montezuma drank
50 cups of this a day,

'he must have had cast-iron bowels.'

I think it smells a lot better
than it tastes. A lot better.

Mmm. Mmm.

It wasn't long before
the conquerors of the Aztecs,

the Spanish conquistadors, took
an interest in this rare foodstuff,

and soon chocolate made
the journey to Spain.

Almost as soon as Europeans
had discovered chocolate,

they were speculating about
whether it was good or bad for them.

Many, like Parisian doctor
Joseph Bachot,

sang its praises. He wrote:

This is one of my favourite
chocolate shops,

in the heart of Lyon.

And whenever I come to Lyon,
I always come here and stock up.

It is just unbelievable. I mean,
it's almost playful. I mean, look.

Lipstick. Edible chocolate lipstick.

But, made with real chocolate.

Proper chocolate.

Even CDs in the shape of chocolate.

You can't play them,
but you can eat them.

Wonderful mixtures of oranges,
figs, pralines,

but what I absolutely
adore with this shop

is the name that they give
to their chocolates.

For example...

"Barres Anti-Stress".

You eat this, and all your stresses,
all your worries go away.

Here we have "Le Conquistador".

This big monster here,
and this is a particular chocolate

that between myself and my daughter,
we used to fight over this.

Fight over this! It's such
a delicious, delicious chocolate.

It's more than a chocolate.
It's a dessert.

But then, there's also...

Buchette Aphrodisiaque.

Yes! I think I will take
one of these home with me.

When chocolate made the journey
from the New World to the Old,

it underwent a major transformation.

So, the conquistadors arrived
in Mexico, they tasted this

wonderful food/drink, kind of,
and took it back with them.

That's right, that's correct.
They tweaked it?

They made it a little bit more...

Yet, they made some changes,
of course.

The one who brought back the recipe
to the Spaniard king

was Cortes, Hernan Cortes,

and when he brought back
this recipe, of course,

it was not suiting
the European tastes,

of course, as we saw earlier.

So we're going to make it up?

So, we basically have kind of
the same ingredients,

but missing some,
and adding new ones.

So we are removing the chilli,
we've still got some pepper,

but in lower quantities,
we have new spices.

The most important one is sugar.

They added sugar cane, and of course,
for the European taste,

they added hazelnuts,
almonds, aniseed, cinnamon.

Straightaway, this looks
a lot more appealing to me.

Appealing and interesting
and palatable.

So, a little bit of crushed-up
clove, pepper and aniseed,

and into hot water. This was
a hot drink? That's hot water.

Yeah, yeah, we drink it hot.

Here we go. And we hold it still.

Still a bit of work to go into it,
though. That's necessary.

Better have servants to do that!
Yeah, really.

The servants that was preparing
the beverage was called the Molina.

"Molina."

It was a woman as well.

So there would be a dedicated person
just for making the chocolate?

They were very rich.

So here we have a beverage
made out of water, basically. Yes.

And the first writings about
using milk are in the 1700s,

so we still have to wait
a little while.

Let's try it. Yeah.

Quite good. Actually...

You did well.

It's not unpleasant. Maybe I could
have put a bit more chocolate in.

And sugar.

I like sweet. Yeah, yeah.

But it's not too spicy.
It's really different than before.

Chocolate didn't stay long in Spain,

despite the Spanish having
a temporary monopoly

of cocoa bean production
through its American conquest.

Soon, this new indulgence
found its way

to the very centre
of European power.

The Palais de Versailles is
one of the most extraordinary

royal courts of Europe,

built in the 17th and 18th century
by the Bourbon dynasty of France.

Amongst all this extravagance and
opulence, it really is no surprise

that chocolate and the drinking
of chocolate found its home here.

Like his father, Louis XIV
also married a Spanish princess,

Marie Therese.

Her love of chocolate meant
it became a firm court favourite,

served at all the parties
given by the king.

Chocolate was all about pleasure.

Every type of pleasure.

After I've sort of
really had a nice fill of it,

I just feel really relaxed.

Almost like an orgasm.

Chocolate and romance are
inextricably linked together.

I mean, after all, who doesn't like

to give or receive
a box of chocolates?

It does warm the heart,
but it is in this era

that chocolate gained
its reputation as an aphrodisiac.

It stimulates the blood circulation,
aids in lovemaking,

especially to these naughty
kings and mistresses.

Given its reputation
as an aphrodisiac,

it's no wonder that drinking
chocolate was a favourite

of courtesans such as
Madame Du Barry,

the last official mistress
of Louis XV.

Ah!

You can tell the importance of
drinking chocolate

as part of a daily ritual
of the powerful and wealthy

in the 18th century by the number
of portraits it features in.

'One last chocolate recipe
with Fabrice.

'This one would have been served
at the court of Versailles.'

Looks familiar.
It does look familiar.

And I think we should have
the egg yolk in it.

Because I think an egg yolk's
going to be lovely.

It's going to add a real richness.

Egg yolk in.

Oh, look at that!

Oh, yes.

Mmmmm.

Oh, yes.

MICHEL CHUCKLES

Ah, yes. That's what I know.

Maybe better.

Yeah. Ohhh.

Congratulations, you did well.
MICHEL CHUCKLES

Very well.
This is proper drinking chocolate!

The 1700s saw a revolution
in drinking habits.

Tea and coffee came to Europe,
and the cafe was born.

Here in the Procope,
one of the oldest cafes in Paris,

chocolate became the drink the
wealthy middle class could enjoy.

Even before the French Revolution,
the practice of drinking chocolate

was moving out of the courts
and palaces and into the cafes.

Writers, thinkers and public figures
would set the world to rights

over a cup of hot chocolate.

And here, in La Procope,
Voltaire would enjoy his chocolate

with other members
of the French Enlightenment.

Chocolate was no longer
the food of Kings.

It's worth reflecting on the fact
that this explosion in the drinking

of tea, coffee and chocolate
was driven by slave labour.

It wasn't just sugar plantations

that were worked by slaves
in this period.

In 1800, Sulpice Debauve,
former pharmacist to Louis XVI,

opened up his first chocolate shop
in Paris.

It was a sign that chocolate
was undergoing a transition

from liquid to solid,

from drinking chocolate to sweets.

# The more I see you

# The more I want you

# Somehow this feeling

# Just grows and grows... #

Chocolate in the 18th century
was like caviar is today,

an expensive delicacy.

But it was treated with reverence,

and thankfully, in these Parisian
chic boutiques, it still is today.

Chocolate is a serious business
in France, not to be taken lightly.

This is one of the Parisian
chocolate shops

of top French chocolatier
Jean-Paul Hevin.

You might think
you're in a high-end jewellers,

or an haute couture boutique.

This is what's unique
about chocolate in France,

a mix of style,
the best ingredients,

superb craft, and a playful vision.

Yes, that's right.
It's a chocolate stiletto.

# Can you imagine

# How much I love you

# The more I see you

# As years go by

# I know the only one for me

# Can only be you

# My arms won't free you

# And my heart won't try. #

In his kitchen, Jean-Paul combines
state-of-the-art machinery

with craft skills that have
existed for centuries.

All great chocolatiers
have their signature piece.

For Jean-Paul,
it's the edible stiletto.

He's just putting a little bit
of edible varnish on it,

which gives it that lovely shine.
It looks like a...

Well, now, it really does look like
a very expensive shoe.

A really expensive shoe.
Which it is.

It needs to come down
in temperature.

For chocoholics and shoe fetishists
everywhere,

the Jean-Paul Hevin shoe.

It might come in several colours,

but unfortunately
only in one size - 35.

And only for the right foot.

According to
the chocolate manufacturers,

one of the things we want is
chocolate that sounds good.

So at this research laboratory,
they are trying to create

a chocolate bar that makes
the right sound when you snap it.

Debate has raged ever since
Europeans discovered chocolate

as to whether it's good
or bad for you.

Currently, some extraordinary claims
are being made

for the health-giving benefits
of chocolate.

It wasn't until the 19th century

that chocolate became an affordable
item, no longer a luxury.

New manufacturing techniques meant
that chocolate could be produced

cheaply and of a consistent quality.

This was the era of the great
British chocolate manufacturers -

Cadbury's, Terry's and Fry's.

The chocolate bar had come of age.

In the 19th century,

as chocolate moved slowly
away from the chemist's shop,

also, all these aphrodisiac
connotations tend to fade away.

Chocolate becomes an item
that can be given to children,

which was not the case before.

Until the 18th century, no child
would readily have chocolate

because you don't know
its properties.

But I would say, with the development
of these new techniques

and the development of production,

chocolate definitely had
a connotation

which was readily marketed
by these industrialists,

particularly the British ones,
because most of them were Quaker

and as such, strong believers
in the fight against alcoholism.

And chocolate was seen
as a substitute for cheap gin.

And so, you know, anyone can drink
chocolate, it's good for you,

it's good for children,
it helps restore your strength,

and certainly will help
lead a healthy life.

Applying industrial methods
to making chocolate

brought it within reach
of ordinary people.

But it also meant a dilution of
the use of pure cocoa ingredients.

The addition of milk, sugar

and the substitution
of vegetable fats for cocoa paste

made chocolate sweeter
and lighter in appearance.

This is approximately
the amount of chocolate

which I used to eat every day -
four bars of half a pound each.

Only black chocolate. Only plain.

And I used to watch at the back,
it had to have a minimum

of 51 to 55 or sometimes even
75 percent cocoa mass.

Because I don't want
to get into trouble legally,

but, I mean, the EEC commissions,
I think,

they warned England that
the amount of cocoa which they had

in a lot of chocolate here
didn't qualify it

for it to be called chocolate,

it should have been called vegelate.
It's true.

Now, some manufacturers have
obviously gone out of business

because their standards have
not been maintained.

We aim to keep going on
for generations and generations.

If Jean-Paul Hevin represents
the traditional, high-end
French chocolatier,

then the enfant terrible
of the chocolate world

is one Patrick Roger.

He's managed to combine
his two obsessions -

chocolate and sculpture.

Like Jean-Paul Hevin, Roger wears
the much-coveted tricolor collar

on his chef's jacket.

This is a sign that he's won
the highest accolade

that his profession can bestow -

Meilleur Ouvrier de France.

The piece of work
that won it for Roger

was unusual
in chocolate-making circles -

a life-size sculpture
of a cocoa plantation worker

made entirely out of chocolate.

Patrick's sculptures are made
from top-quality edible chocolate.

Some are made for high-paying
corporate clients.

Others are the result
of his own obsessions.

The monkeys, for example,

were born out of his interest
in wildlife conservation.

The chocolate sculptures eventually
decay and fall apart.

But Patrick has taken
to making moulds of them

and casting them in bronze.

These bronze pieces
sell for thousands of pounds.

Four tonnes.

La il y a un probleme,
il manque un doigt.

Oui, il faut qu'on recree...

'It's time for me to
try my hand at chocolate sculpture.

'A little repair job
on a missing finger.'

He's got cold hands,
I mean really cold hands.

That little bit's mine.

That little bit there's mine!

It's time to put into practice
all that I've learnt

on my chocolate taste-journey,

and create my very own chocolate

at a place that supplies

some of the very top chefs
and restaurants the world over.

I'm here on the outskirts of Paris
at the headquarters of Cacao Barry,

more specifically the original house
of Monsieur Barry.

And this is the Or Noir Laboratory

where they specialise in making
unique bespoke chocolates.

That's what I'm going to do.

It's all going to get very hi tech
from here on in.

Just to show you a bit how it works.

So, here we have all the belt of
chocolate. Er...

The belt of chocolate? Yes,
we call it the belt of chocolate.

Because if you take the globe, all
around it you have a belt from...

This is the Equator, and you have
the two tropics Cancer and Capricorn

and this is where all cocoa grows.
OK?

First, we're going to taste
chocolate.

So, chocolate that was created.

This is pure cocoa paste,

the 100 paste chocolate.

We want your palate.

What is interesting for me is to know
your palate.

We want to work with your
signature taste.

So it will be unique to me?
Yeah.

It would unique
and exclusive in the world.

It will only be in Le Gavroche
that your customers

are going to be able to taste your
flavour. Your OWN flavour.

Yes! Yes!

Before the process begins, Natasha,
along with chocolate-maker Julie,

needs to get some clues as to how
I want my chocolate to taste.

Definitely I want a strong, robust
chocolate flavour

with a good amount of bitterness.

OK.

A hint of acidity.
Just a little bit.

OK.

I do like the idea of a roasted
background,

and the same with
the fruitiness.

I want fruitiness,
but not overpowering. OK.

Based on that profile,

she is now going to offer me
a variety of chocolate to sample.

Thank you.

Like a coconut liqueur.
Yeah. Yeah.

Nutty. Yeah, yeah...

Definitely.
I like the floral note to it.

Coconut cream kind of...

That's it, coconut cream.

Definitely.
Mm...mm...

I like that.
I like that, as well.

And, unlike wine tasting,
we don't spit it out.

Got a nice flavour.
It's well grounded. Exactly that.

But it's lacking in identity.
Yeah. OK. Erm...

Can we go stronger? I think
we could go stronger than that.

Mm. Straightaway that's better.
Oh, yeah.

Got a nice crunch to it.
A nice feel to it.

Mouth-feel is very important, too.
Width.

I like that, yep.

From solid chocolate,
we move to pure cocoa paste.

First, it's just the smell.

Ooph!

Oh, that's unbelievable.

OK. Right.

I need to go back to this one.

Go ahead.

Look at the colour, also.
It's much darker...

This one I found very interesting.

I thought had a bit of mushroomy
flavour, a bit musky... B1. OK.

After the smell, it's time
to taste.

But only in tiny amounts - so
concentrated are the flavours.

It's not easy to taste this.
No.

Without the sugar.
That is NOT easy.

But I really
do like the bitterness of this,

and there's a hint of fruit in
there, as well. OK.

I'm getting good at this.

'Now, I've even got to taste
the bean,

'to compare it to the paste.'

Mm.

You feel the fruit here, no?
You really feel the fruit.

It's fruit. Yep, very fruity.
Very, very fruity.

OK? No, I like that.
I like that a lot.

Very interesting.
Mm...hmm-mm-mm!

Do you want to know where they
come from now? Oh, yes.

So, A1, we are travelling to Cuba.

Cuba! I've never been.
I want to go to Cuba!

So we've Cuba. In Cuba the
plantations are more on this part,

then we have Santo Domingo

and we have a bit of Venezuela.

So, you are an American guy. Wow.

MICHEL WHISTLES

I am sorry, but Asia you don't want.

Natasha and Julie have taken me
on this wonderful taste train

of the chocolate belt.

And it's intriguing because I always
thought I wanted chocolate

that had a certain acidity
and certain notes of bitterness,

but I've actually found my taste
buds wanted something completely
different.

The one thing that I've learnt,

is that chocolate is very,
very complex.

It's not just one taste.

It's extraordinary.

And it's not just taste,
it's also smell and texture.

Julie is going to help us out.

This is the recipe.

We call this the orgue of chocolate.

The what?

The orgue of chocolate.

Like in a church.

Oh, the...the organ?

Yes. The organ of chocolate.

So, A2, can you give me 170g?

170g.
Yeah.

'Having narrowed down the blend
of chocolate used in my recipe,

'we're actually going to make it.'

It smells lovely.

Mmm!

I want it to be a chocolate that
I can use on different desserts

but I also want to be able to offer
to people

a bite of the chocolate
as it is.

Because I think that would be
the true reflection of my palate

and of what I deem as a great
chocolate.

'This is the moment of truth.

'What will my chocolate taste
like?'

It would be better to wait until it
gets back to room temperature

so that the taste is stabilised.

It'll come to temperature
in my mouth.

SHE LAUGHS

Hmm..!

Mmm!

It ticks all of those boxes.

Chocolaty.

Really intense chocolaty.

Mm-hm.
Bitterness, sweetness...

Fruitiness.

It's got character.

It's unlike any other chocolate
that I know of.

It's unique.

This is it.

I finally got it.

My chocolate.

All that hard work,

all that smelling and tasting

and that voyage to find

the kind of chocolate
that I want.

I can smell that aroma.

Here they are.

My little chocolate beans.

Now I'm going to make
a chocolate desert.

Something really special,

something extravagant,

something delicious -

a chocolate souffle.

Now, there are no two sterner
critics

than my wife and daughter.

So you're the first people to have
Michel's signature chocolate.

Yes!
The first one to try this chocolate.

Better be good, uh?

'My daughter Emily is training to be
a professional chef,

'so I expect her to be
particularly hard on me.'

I am making a chocolate souffle.

A lovely rich, dark chocolate sauce.

And some chocolate cookies.

But I want the true flavour of
the chocolate to come through.

So it's not too sweet.

Mm!

It's looking good enough
to jump in headfirst.

They're coated in cocoa powder.

That looks just about right.

That's good enough to eat as it is.

This is indulgent.
Chocolaty...

Mm!

No swear words, so it could be...
could be good.

Or not.

This lovely, rich, dark, bitter
chocolate sauce

is to pour into the souffles

and then you use the biscuits
to dunk into the souffles.

They are going to love this.

In this country, too often we think
of chocolate as just one thing -

a bar or a slab of sugary
milk confectionery.

But on my journey I've discovered
that it's many things.

It's an extremely complex
and sophisticated foodstuff

that can embrace a myriad
of flavours and textures.

It's a bit bitty.

Its history is connected with
the rise and fall of empires,

the lives of monarchs,

and the Industrial Revolution.

And no wonder chocolate has been
associated with romance for
centuries,

what better expression of love
is there

than the gift of chocolate?

Looks good!
Yes, it looks very delicious.

I like the slight wobbliness of it.

Now you need some chocolate sauce
in this.

Yes...

You ready for it?

Mmm!

Yes, please.

Yum! That looks delish.

And a chocolate cookie.

To go with it? Yes.

That's too much chocolate.
No, no, no, no.

Never too much chocolate.

Oh, shall I go first?

Shall I not burn myself?

Mm! Very tasty.

It looks hot.

But it's not too...
Too hot.

Intense in chocolate,
that's for sure.

Not too sweet, which is nice.

It's very intense,
but nice flavour.

Intense chocolaty enough?
Mm. Mm.

Delicious. What about the cookies?

I prefer the souffle.

I'm going to try the cookie
on its own.

That is even more intense.

That's so delicious.

It's a chocolate-lover's dream.

Yeah. No, it's perfect. Mmm...!

So is this good enough?

Definitely good enough, Chef!

Was it worth my trip...

to find the best possible chocolate?

Definitely worth it. For sure.

Oh.

Mmm!

This is MY chocolate.

My very own mix of chocolate.

Good choice.

I'm really pleased with it.

Are you proud of yourself?

Yeah, I am!
Well done, Dad. I am.

So you should be, darling.