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

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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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Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas.

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

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