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December 24, 2022

There are over 15 types of chocolate and pro chef Adrienne Cheatham is back to break down when and how to use each one. From cacao beans and nibs to Mexican table chocolate and the best choice for cookies, learn how to get the most out of the complex world of chocolate in the kitchen.

Director: Cory Cavin
Director of Photography: Corey Eisenstein
Editor: Mack Johnson
Host and Expert: Adrienne Cheatham

Director of Culinary Production: Kelly Janke
Coordinating Producer: Tommy Werner

Culinary Producer: Lisa Masuda
Line Producer: Jen McGinity
Associate Producer: Michael Cascio
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes

Camera Operator: Lucas Young
Audio: Rebecca O’Neill
Production Assistant: Sophie Pulver

Hair and Makeup: Lorraine Altamura
Associate Culinary Producer: Katrina Zito
Research Director: Ryan Harrington
Culinary Researcher and Recipe Editor: Vivian Jao, Liz Tarpy

Post Production Supervisor: Andrea Farr
Supervising Editor: Eduardo Araujo
Assistant Editor: Justin Symonds
Graphics Supervisor: Ross Rackin
Graphics, Animation, VFX: Léa Kichler

0:00 There Are Over 15 Types Of Chocolate
0:13 Cacao Beans
1:25 Cacao Nibs
2:00 A Brief Note On Making Chocolate
2:23 Unsweetened Chocolate
3:30 Milk Chocolate
4:26 Semisweet Chocolate
5:26 German’s Chocolate
6:39 Dark Chocolate
8:30 A Brief Note On Fat Bloom
9:01 Mexican Table Chocolate
10:41 Modeling Chocolate
12:04 Couverture Chocolate
13:33 A Brief Note On Tempering
14:03 White Chocolate
15:47 Ruby Chocolate
17:05 Natural Cocoa Powder
18:37 Dutch-Process Cocoa Powder
20:08 Black Cocoa Powder
21:14 Sweet Cocoa Powder
21:58 Go forth, Cocoa Connoisseurs

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