{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-572d6a42.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-f4d0de30.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Chocolate is elevated to gourmet product' data-url='/boclips/videos/5c54bae8d8eafeecae12108b' data-video-url='/boclips/videos/5c54bae8d8eafeecae12108b' id='bo_player_modal'\u003e\n\u003cdiv class='boclips-resource-page modal-dialog panel-container'\u003e\n\u003cdiv class='react-notifications-root'\u003e\u003c/div\u003e\n\u003cdiv class='rp-header'\u003e\n\u003cdiv class='rp-type'\u003e\n\u003ci aria-hidden='true' class='fai fa-regular fa-circle-play'\u003e\u003c/i\u003e\nVideo\n\u003c/div\u003e\n\u003ch1 class='rp-title' id='video-title'\u003e\nChocolate is elevated to gourmet product\n\u003c/h1\u003e\n\u003cdiv class='rp-actions'\u003e\n\u003cdiv class='mr-1'\u003e\n\u003ca class=\"btn btn-success\" data-posthog-event=\"Signup: LP Signup Activity\" data-posthog-location=\"body_link_boclips\" data-remote=\"true\" href=\"/subscription/new\"\u003e\u003cspan\u003e\u003cspan\u003eGet Free Access\u003c/span\u003e\u003cspan class=\"\"\u003e for 10 Days\u003c/span\u003e\u003cspan\u003e!\u003c/span\u003e\u003c/span\u003e\u003c/a\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-body'\u003e\n\u003cdiv class='rp-info'\u003e\n\u003cdiv aria-label='Hide resource details' class='rp-hide-info' role='button' tabindex='0'\u003e\u0026times;\u003c/div\u003e\n\u003ci aria-label='Expand resource details' class='rp-expand-info fai fa-solid fa-up-right-and-down-left-from-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003ci aria-label='Compress resource details' class='rp-compress-info fai fa-solid fa-down-left-and-up-right-to-center' role='button' tabindex='0'\u003e\u003c/i\u003e\n\u003cdiv class='rp-rating'\u003e\n\u003cspan class='resource-pool'\u003e\n\u003cspan class='pool-label'\u003ePublisher:\u003c/span\u003e\n\u003cspan class='pool-name'\u003e\n\u003cspan class='text'\u003e\u003ca data-publisher-id=\"30356011\" href=\"/search?publisher_ids%5B%5D=30356011\"\u003eCurated Video\u003c/a\u003e\u003c/span\u003e\n\u003c/span\u003e\n\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='rp-description'\u003e\n\u003cspan class='short-description'\u003e1. Various of chocolates on supermarket shelves2. Various exterior Melt chocolate shop3. Interior Melt4. Pan down of chocolates on shelves5. Chocolates on display in window6. SOUNDBITE (English) Louise Nason, owner of Melt:\"Everything is...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003e1. Various of chocolates on supermarket shelves\u003cbr/\u003e2. Various exterior Melt chocolate shop\u003cbr/\u003e3. Interior Melt\u003cbr/\u003e4. Pan down of chocolates on shelves\u003cbr/\u003e5. Chocolates on display in window\u003cbr/\u003e6. SOUNDBITE (English) Louise Nason, owner of Melt:\u003cbr/\u003e\"Everything is fresh, everything is made on site. It is not made in a factory, it is made by Damian (Allsop, Melt''s chocolate chef). It travels from the kitchen literally a couple of yards up to the shelf and then the customers can buy it straight from the shelf. \" \u003cbr/\u003e7. Close up sign for bonbons\u003cbr/\u003e8. Chocolates on display\u003cbr/\u003e9. Molten chocolate being stirred UPSOUND (English) Damian Allsop, chocolate chef:\u003cbr/\u003e\"We are going to recrystallise the cocoa butter in here so we have to have all the crystals melted first and that''s what we call crystal melt.\"\u003cbr/\u003e10. Chocolate chef Damian Allsop pouring molten chocolate onto bench\u003cbr/\u003e11. Wide of chocolates being made\u003cbr/\u003e12. Close up of white raspberry truffles in production\u003cbr/\u003e13. SOUNDBITE (English) Tony Turnbull, Times newspaper food and drink editor:\u003cbr/\u003e\"With chocolate, what it is undergoing now is that people are becoming more aware of the different types of chocolate available and they are starting to realise that the different beans, in the same way as wine, will taste different if they are grown in different areas, different climates, different micro-climates.\" \u003cbr/\u003e14. Allsop moving molten chocolate around the table to cool \u003cbr/\u003eUPSOUND (English) Damian Allsop, chocolate chef:\u003cbr/\u003e\"Smells fantastic here.\"\u003cbr/\u003e15. SOUNDBITE (English) Tony Turnbull, Times newspaper food and drink editor:\u003cbr/\u003e\"It ties in also to the interest at the moment in sourcing and traceability of products.  I think people are learning to read labels more. You see people stopping in the supermarket and actually turning it over and looking to see the salt content, the sugar content etc.  So I think people are becoming more interested in the minutiae in what goes into what they are putting into their mouths.\" \u003cbr/\u003e16. Allsop heating chocolate\u003cbr/\u003e17. Various of Easter egg production  UPSOUND (English) Damian Allsop, chocolate chef:\u003cbr/\u003e\"(We must) half fill it and then straightaway we are just going to roll it to the edge, just so it touches up to the edge...we give a little tap on the mould, it just knocks out the excess.\"\u003cbr/\u003e18. SOUNDBITE (English) Damian Allsop, Melt chocolate chef:\u003cbr/\u003e\"It is paramount. It is the crux of everything we make.  It is important that everything has the right taste.  With chocolate there are quite a few on the market, not a huge amount that hit what we call a high quality, which have the right mouth-melt, the right characteristics or interesting characteristics that can give different flavour profiles to our customers and for me to use as marriages to different ingredients.\"\u003cbr/\u003e19. Wide of chocolates being made\u003cbr/\u003e20. SOUNDBITE (English) Damian Allsop, Melt chocolate chef:\u003cbr/\u003e\"It is a very complex ingredient. If you try and reproduce chocolate in a chemical way, it has over four hundred different flavour compounds, which makes it incredible complex. For example a strawberry, a piece of fruit may have twelve or twenty, so chocolate having four hundred is a very complex food.  When we talk or read about chocolate being bitter and the bitter is a grade of quality, really the bitter is only one quality so there''s three hundred and ninety-nine other things we can identify or possibly identify.\"\u003cbr/\u003e21. Allsop showing inside of newly made Easter egg \u003cbr/\u003eUPSOUND (English) Damian Allsop, chocolate chef: \"You see it has already crystallised nicely. That''s the natural kind of shine you''d get off a chocolate that hasn''t touched anything.\"\u003cbr/\u003e22. Various of chocolates in Melt window \u003cbr/\u003eIs chocolate the new wine?\u003cbr/\u003eChocolate enthusiasts around the world are now paying attention to the specific attributes of chocolate -- where the beans come from and how different chocolates relate to other ingredients. \u003cbr/\u003eAt one chocolate shop in London they have just started making their range of Easter eggs.\u003cbr/\u003eChocolate -- a luxury product we all know and love.  \u003cbr/\u003eThere are hundreds of chocolate products on the market -- in a variety of shapes and sizes.\u003cbr/\u003eBut some say that there is much more to chocolate than meets the eye.\u003cbr/\u003eAt Melt, a boutique chocolate shop in London''s Notting Hill, all things chocolate are done a little differently.\u003cbr/\u003eThere are no plastic wrappers or preservatives in sight.\u003cbr/\u003eSOUNDBITE (English) \u003cbr/\u003e\"Everything is fresh, everything is made on site. It is not made in a factory, it is made by Damian (Allsop, Melt''s chocolate chef ).  It travels from the kitchen literally a couple of yards up to the shelf and then the customers can buy straight from the shelf.\"\u003cbr/\u003eSUPERCAPTION: Louise Nason, owner of Melt\u003cbr/\u003eThe fresh truffles and sweets are made by chocolate chef Damian Allsop, in the shop''s kitchen.\u003cbr/\u003eDamian is making Easter eggs.\u003cbr/\u003eUPSOUND (English) \u003cbr/\u003e\"We are going to recrystallise the cocoa butter in here so we have to have all the crystals melted first and that''s what we call crystal melt.\"\u003cbr/\u003eSUPERCAPTION Damian Allsop, chocolate chef\u003cbr/\u003eHe starts off by melting the chocolate -- then pours it onto a granite surface, moving it around to ensure all the chocolate cools at the same time. \u003cbr/\u003eIt is a delicate and time-consuming process.\u003cbr/\u003eChocolate lovers around the are discovering that chocolate is not just dark, milk and white but has hundreds of variables.\u003cbr/\u003eSOUNDBITE (English)\u003cbr/\u003e\"With chocolate, what it is undergoing now is that people are becoming more aware of the different types of chocolate available and they are starting to realise that the different beans, in the same way as wine, will taste different if it is grown in different areas, different climates, different micro-climates.\" \u003cbr/\u003eSUPERCAPTION: Tony Turnbull, Times newspaper food and drink editor\u003cbr/\u003eAnd people are becoming more particular about what they eat.\u003cbr/\u003eSOUNDBITE (English)\u003cbr/\u003e\"It ties in also to the interest in sourcing and traceability of products.  I think people are learning to read labels more.  You see people stopping in the supermarket and actually turning it over and looking to see the salt content, the sugar content etc.  So I think people are becoming more interested in the minutiae in what goes into what they are putting into their mouths.\" \u003cbr/\u003eSUPERCAPTION: Tony Turnbull, Times newspaper food and drink editor\u003cbr/\u003eDamian needs to get the temperature exact -- to make sure these eggs are perfect and in time for the pre Easter rush.\u003cbr/\u003eUPSOUND (English) \u003cbr/\u003e\"And then straightaway we are just going to roll it to the edge, just so it touches the edge...we give a little tap on the mould, it just knocks out the excess.\"\u003cbr/\u003eSUPERCAPTION Damian Allsop, chocolate chef\u003cbr/\u003eSOUNDBITE (English) \u003cbr/\u003e\"It is paramount. It is the crux of everything we make.  It is important that everything has the right taste.  With chocolate there are quite a few on the market, not a huge amount that hit what we call a high quality, which have the right mouth-melt, the right characteristics or interesting characteristics that can give different flavour profiles to our customers and for me to use as marriages to different ingredients.\"\u003cbr/\u003eSUPERCAPTION: Damian Allsop, Melt chocolate chef\u003cbr/\u003eBut it is not an easy food to work with.\u003cbr/\u003eSOUNDBITE (English) \u003cbr/\u003e\"It is a very complex ingredient.  If you try and reproduce chocolate in a chemical way, it has over four hundred different flavour compounds, which makes it incredible complex. For example a strawberry, a piece of fruit may have twelve or twenty  so chocolate having four hundred is a very complex food.  When we talk or read about chocolate being bitter and the bitter is a grade of quality, really the bitter is only one quality so there''s three hundred and ninety-nine other things we can identify or possibly identify.\"\u003cbr/\u003eSUPERCAPTION: Damian Allsop, Melt chocolate chef\u003cbr/\u003eUPSOUND (English) \u003cbr/\u003e\"You see it has already crystallised nicely. That''s the natural kind of shine you''d get off a chocolate that hasn''t touched anything.\"\u003cbr/\u003eSUPERCAPTION Damian Allsop, chocolate chef\u003cbr/\u003eKeyword- wacky\u003cbr/\u003e\u003c/span\u003e\n\u003c/div\u003e\n\u003cdiv class='action-container flex justify-between'\u003e\n\u003cbutton aria-expanded='false' aria-label='Read more description' class='rp-full-description' type='button'\u003e\n\u003ci class='fai fa-solid fa-align-left'\u003e\u003c/i\u003e\n\u003cspan id='read_more'\u003eRead More\u003c/span\u003e\n\u003c/button\u003e\n\u003cdiv class='rp-report'\u003e\n\u003c/div\u003e\n\u003c/div\u003e\n\u003cdiv aria-labelledby='resource-details-heading' class='rp-info-section'\u003e\n\u003ch2 class='title' id='resource-details-heading'\u003eResource Details\u003c/h2\u003e\n\u003cdiv class='rp-resource-details clearfix'\u003e\n\u003cdiv class='detail'\u003e\n\u003cdl\u003e\n\u003cdt\u003eCurator Rating\u003c/dt\u003e\n\u003cdd\u003e\u003cspan class=\"star-rating\" 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