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

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  • Published on:  2/2/2018
  • Bon Appétit Test Kitchen manager, Brad Leone, is back for episode 23 of “It’s Alive,” and this time he’s learning how to make chocolate. (Fermentation plays a key role in the chocolate making process!) Brad travels with Guittard Chocolate to visit a cacao farm in Ecuador where he learns how farmers harvest and ferment cacao beans.

    This is the first in a two part series on chocolate. In part two, Brad will visit Guittard’s factory in San Francisco to see how the cacao beans from the farm are turned into finished chocolate products.

    Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself.

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    ABOUT BON APPÉTIT
    Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.


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