{"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='Craft chocolate has mouths watering in Dubai' data-url='/boclips/videos/5c54d6c3d8eafeecae206283' data-video-url='/boclips/videos/5c54d6c3d8eafeecae206283' 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\nCraft chocolate has mouths watering in Dubai\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'\u003eLEAD IN:              Craft chocolate is becoming more popular in the United Arab Emirates.              Today, customers expect more from their tasty treats - including exotic flavours and transparent ingredient information.            ...\u003c/span\u003e\n\u003cspan class='full-description hide'\u003eLEAD IN:\u003cbr/\u003e              Craft chocolate is becoming more popular in the United Arab Emirates.\u003cbr/\u003e              Today, customers expect more from their tasty treats - including exotic flavours and transparent ingredient information.\u003cbr/\u003e              \u003cbr/\u003e              STORY-LINE:\u003cbr/\u003e              These humble cocoa beans are being transformed into high quality chocolate bars.\u003cbr/\u003e              As the market for craft chocolate increases, suppliers must up their game to keep customers coming back.\u003cbr/\u003e              At Mirzam Chocolate Makers in Dubai, visitors to the shop can watch the chocolate-making process.\u003cbr/\u003e              The chocolate aroma fills the air as you step into the Mirzam shop in Dubai's artsy Al Serkal Avenue. \u003cbr/\u003e              Kathy Johnston, Chief Chocolate Officer of Mirzam Chocolate Makers, says customers are far more discerning now.\u003cbr/\u003e              \"One of the really special things about the craft food movement in general, across all of the different types of things that are being made is this really strong focus on the sourcing of the ingredients and the consumers now have a much higher level of interest in where those ingredients are coming from, what the sourcing has been of those ingredients, have they all been ethically sourced, are they certified in any way,\" says Johnston.\u003cbr/\u003e              The cocoa beans come from countries that are located along the maritime Spice Route, which traders from this region sailed hundreds of years ago, such as Vietnam, Indonesia, Madagascar, Papua New Guinea and India. \u003cbr/\u003e              They are sorted through by hand, roasted, and put into winnowing machines which separate the light outer husk from the dark cocoa bean nibs inside. \u003cbr/\u003e              Craft chocolate focuses on the original flavour of the cocoa bean and ensures no other flavours are added\u003cbr/\u003e              \"The direction that we've decided to go in, much of the craft chocolate industry, has decided to go is: let's try to bring out the flavour of the beans. So chocolate from Trinidad will taste different than chocolate from Tanzania which will taste different than chocolate from Costa Rica or Ecuador,\" explains Greg D'Alesandre, Chocolate \"Sourcerer\" at Dandelion Chocolate.\u003cbr/\u003e              Mirzam prides itself on being the only craft chocolate maker in the UAE. \u003cbr/\u003e              The process they go through can take several days, with the beans ground down until they produce a smooth liquid chocolate.  \u003cbr/\u003e              From there the chocolate is tempered and poured into moulds. \u003cbr/\u003e              Mirzam has won awards from the Academy of Chocolate in London and International Chocolate Awards for some of its chocolate bars.\u003cbr/\u003e              Flavours include its 65 percent single origin dark chocolate from India, the dark chocolate with dates and fennel, white chocolate with saffron, and the white chocolate with orange blossom and roasted almond bar. \u003cbr/\u003e              Johnston says that customers no longer just look at packaging but want to know more about what is inside.\u003cbr/\u003e              \"People are very, very aware of looking beyond the logos and the shopping bags now. And I think that as a company Mirzam is very passionate about making sure that the information is transparent.\"\u003cbr/\u003e              While conscious of the changing nature of the chocolate industry, Mirzam also has a strong sense of its past.\u003cbr/\u003e              Spice traders followed the stars while travelling around the world - Mirzam is the name of the fourth brightest star in the constellation Canis Major.\u003cbr/\u003e            \u003cbr/\u003e\u003cbr/\u003e              Dubai, UAE - 11 September 2017\u003cbr/\u003e              1. Cocoa nibs being poured into winnowing machine to remove the outer shell\u003cbr/\u003e              2. Chocolate in winnowing machine\u003cbr/\u003e              3. Winnowing machines turning\u003cbr/\u003e              4. Various of white chocolate in winnowing machine \u003cbr/\u003e              5. Kathy Johnston, CCO of Mirzam Chocolate Makers, in the shop\u003cbr/\u003e              6. SOUNDBITE (English) Kathy Johnston, CCO of Mirzam Chocolate Makers:\u003cbr/\u003e              \"One of the really special things about the craft food movement in general, across all of the different types of things that are being made is this really strong focus on the sourcing of the ingredients and the consumers now have a much higher level of interest in where those ingredients are coming from, what the sourcing has been of those ingredients, have they all been ethically sourced, are they certified in any way.\"\u003cbr/\u003e              7. Employee pouring cocoa beans onto tray\u003cbr/\u003e              8. Various of employee and Johnston sorting through cocoa beans \u003cbr/\u003e              9. Cocoa beans falling into container\u003cbr/\u003e              10. Various of employer pouring beans into roasting machine\u003cbr/\u003e              11. Various of cocoa beans being roasted\u003cbr/\u003e              ASSOCIATED PRESS - AP CLIENTS ONLY\u003cbr/\u003e              London - 19 October 2017\u003cbr/\u003e              12. SOUNDBITE (English) Greg D'Alesandre, Chocolate 'Sourcerer' at Dandelion Chocolate:\u003cbr/\u003e              \"I would say what distinguishes sort of craft chocolate from large scale industrial chocolate is that they're trying to bring out the flavour of the beans themselves rather than trying to make a consistent homogenous product. Both are very challenging things to do but the direction that we've decided to go in, much of the craft chocolate industry, has decided to go is: let's try to bring out the flavour of the beans. So chocolate from Trinidad will taste different than chocolate from Tanzania which will taste different than chocolate from Costa Rica or Ecuador.\" \u003cbr/\u003e              Dubai, UAE - 11 September 2017\u003cbr/\u003e              13. Chocolate coming out of tap\u003cbr/\u003e              14. Various of employer pouring chocolate into mould\u003cbr/\u003e              15. Close of dripping chocolate\u003cbr/\u003e              16. Employer taking out chocolate moulds from fridge\u003cbr/\u003e              17. Various of employer cutting and weighing chocolate bars\u003cbr/\u003e              18. Employer lining up chocolate pieces\u003cbr/\u003e              19. Wrapped chocolate bars\u003cbr/\u003e              20. Close of sign for date and fennel bar\u003cbr/\u003e              21. Close of chocolate pieces\u003cbr/\u003e              22. Various of customers trying out chocolate\u003cbr/\u003e              23. SOUNDBITE (English) Kathy Johnston, CCO of Mirzam Chocolate Makers:\u003cbr/\u003e              \"Customers are demanding more and more information about the chain of custody of all of the products that have come to be assembled into the product that they are choosing to spend their money on, and historically this was largely from the marketing department, how they decided to package things up and make it look, and people are very, very aware of looking beyond the logos and the shopping bags now. And I think that as a company Mirzam is very passionate about making sure that the information is transparent, the production process is very transparent, you can see how everything is made, you can see that there is not really any other ingredients going into the chocolate.\"\u003cbr/\u003e              24. Close of cocoa beans in jars\u003cbr/\u003e              25. 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