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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