{"page":"\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/resources-c03aa079.css\" /\u003e\n\u003clink rel=\"stylesheet\" href=\"https://lessonplanet.com/assets/packs/css/lp_boclips_stylesheets-517835be.css\" media=\"all\" /\u003e\n\u003cdiv data-title='Canadian chocolatier offers eccentric flavours' data-url='/boclips/videos/5c54c517d8eafeecae16d98d' data-video-url='/boclips/videos/5c54c517d8eafeecae16d98d' 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\nCanadian chocolatier offers eccentric flavours\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'\u003eToronto - 16 May 20081. Close of chocolate being churned 2. Close of chocolate in baskets in SOMA Chocolatemaker shop3. Wide of shop shelves 4. Exterior of SOMA Chocolatemaker shop5. Wide of Toronto's Distillery District 6. Tourists...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eToronto - 16 May 2008\u003cbr/\u003e1. Close of chocolate being churned \u003cbr/\u003e2. Close of chocolate in baskets in SOMA Chocolatemaker shop\u003cbr/\u003e3. Wide of shop shelves \u003cbr/\u003e4. Exterior of SOMA Chocolatemaker shop\u003cbr/\u003e5. Wide of Toronto's Distillery District \u003cbr/\u003e6. Tourists taking pictures of vintage chocolate grinding machine \u003cbr/\u003e7. Interior of SOMA Chocolatemaker store\u003cbr/\u003e8. Pull out to cash register \u003cbr/\u003e9. Close of balsamic vinegar chocolates \u003cbr/\u003e10. Various of olive oil chocolates \u003cbr/\u003e11. Close of Douglas Fir chocolates \u003cbr/\u003e12, Close of spicy chilli pepper chocolates \u003cbr/\u003e13. Set up of owners of SOMA Chocolatemaker Cynthia Leung and husband David Castallan\u003cbr/\u003e14. SOUNDBITE (English) Cynthia Leung, Owner of SOMA Chocolatemaker:\u003cbr/\u003e\"We offer flavour profiles that nobody else offers because we experiment a lot. We come up with some pretty interesting flavours. We have a Mayan Dome truffle, which has chilli peppers in it. We also have balsamic vinegar aged six years with dark chocolate. We have Arbequina Spanish oil, which is a single origin olive oil truffle, and also our most eccentric chocolate which is a Douglas Fir chocolate. It's like eating chocolate in a forest. We use the oil from the Douglas Fir tree which is part of the pine family and we mix it with dark chocolate.\" \u003cbr/\u003e15. Close of lychee bomb chocolate \u003cbr/\u003e16. Close of chocolate \u003cbr/\u003e17. Close of cocoa beans \u003cbr/\u003e18. David Castallan scooping beans \u003cbr/\u003e19. Mid of David Castallan pouring beans in mixer \u003cbr/\u003e20. Mid of beans coming out of mixer \u003cbr/\u003e21. Close of beans being roasted \u003cbr/\u003e22. Various of vintage chocolate mixer \u003cbr/\u003e23. Various of David Castallan scooping chocolate in the mixer\u003cbr/\u003e24. Close of chocolate pouring \u003cbr/\u003e25. Liquor being poured into melted chocolate \u003cbr/\u003e26. Wide of David pouring chocolate out of machine\u003cbr/\u003e27. Close of chocolate being poured into bowl \u003cbr/\u003e28. SOUNDBITE (English) Cynthia Leung, Owner of SOMA Chocolatemaker:\u003cbr/\u003e\"Instead of having somebody else make chocolate for us and making truffles from somebody else's chocolate, we actually wanted to make chocolate from scratch, so I mean from the cocoa bean. We take the cocoa bean and we crush it, winnow it and process it into chocolate so we can control all the taste factors and the flavour profiles to suit what we were doing with all our flavours.\" \u003cbr/\u003e29. Family eating chocolate \u003cbr/\u003e30. Boy eating chocolate \u003cbr/\u003e31. Close of child eating chocolate ice cream \u003cbr/\u003e32. Wide of chocolate factory worker \u003cbr/\u003e33. Various of factory worker dipping chocolate pieces \u003cbr/\u003e34. Wide of chocolate display case \u003cbr/\u003e35. Set up of registered nutritional consultant Rose Reisman\u003cbr/\u003e36. Close of Rose Reisman's nutritional books \u003cbr/\u003e37. SOUNDBITE (English) Rose Reisman, Registered Nutritional Consultant:\u003cbr/\u003e\"We know that there are about 600 different chemicals in cocoa and that can help our immune system, actually improve it. There have also been studies to show that 50% of men have reduced their risk of heart disease if they have a little bit of dark chocolate and I'm talking about the 70% (cocoa content) everyday over a period of years. But even more than that, it can lower blood pressure, it can increase the good cholesterol, the HDL, and decrease the bad cholesterol, the LDL.\" \u003cbr/\u003e38. Various of customers in chocolate store \u003cbr/\u003e39. Mid of chocolate churning \u003cbr/\u003e40. Close of row of chocolate pieces \u003cbr/\u003eAn increasing number of chocolatiers are moving into the the market for artisan chocolate made with high-end and unusual ingredients.\u003cbr/\u003eAt SOMA Chocolatemaker in Toronto, chocolate is big business, and it's made from scratch with ingredients such as balsamic vinegar, Spanish olive oil, Douglas Fir tree oil and chili peppers. \u003cbr/\u003eChocolate is a popular product wherever you are in the world. \u003cbr/\u003eIn Canada the Confectionary Manufacturers Association people buy about CND $2.3 billion (US $2.28 billion) worth of chocolate and sweets every year. \u003cbr/\u003eNow organic chocolates are slowly taking over the market. \u003cbr/\u003eSOMA Chocolatemaker in the Distillery district of the Canadian city of Toronto is cashing in on this growing trend.\u003cbr/\u003eIt's one of the few chocolatiers in North America that makes its own chocolate from scratch, and has created several original flavours never seen before. \u003cbr/\u003eHere originality and presentation are everything, with temperature controlled shelves in the store to keep the products in the best possible condition.\u003cbr/\u003eLining the shelves are organic chocolates with flavours such as balsamic vinegar, olive oil and lychee. \u003cbr/\u003eThe unusual chocolate-making operation is on display and visitors enjoy watching the process.\u003cbr/\u003eIn 2006, owner Cynthia Leung and her husband David Castellan moved into these new premises.\u003cbr/\u003eCynthia says they produce unique flavours because they are not afraid to experiment.\u003cbr/\u003eSpanish olive oil and Douglas Fir chocolates have proved popular. \u003cbr/\u003eThe chocolate-making process begins with cocoa beans imported from around the world. \u003cbr/\u003eThe beans are placed into a crushing machine, roasted, and mixed in a turn-of-the-century Spanish Catalan mixer which has been hooked up to an ancient motor with an inverter for speed control. \u003cbr/\u003eThe vintage mixer has became the centrepiece of the operation and was moved into the new micro-factory by forklift truck. \u003cbr/\u003eLeung says that she and her husband were keen to make their own chocolate from scratch to ensure it complemented their unusual flavours, rather than buying in chocolate from elsewhere.\u003cbr/\u003eWhen it comes to the health benefits of chocolate it has long been known that certain types of chocolate are good for us. \u003cbr/\u003eRegistered nutritional consultant and author Rose Reisman says that chocolate with a high cocoa content can be particularly beneficial.\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 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