It's not rocket science - The secrets of chocolate

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C'est pas sorcier

Published on May 29, 2013
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The official channel of the France 3 show. C'est pas sorcier, the magazine of discovery and science. In rich countries, chocolate has become a thriving industry. In powder, to bite into, in confectionery or in pastries, each French person consumes on average more than 7 kg of chocolate per year. But it's not just about indulgence. As with great wines, cocoa lovers also seek out great vintages and harmonious flavors. This week, Sabine takes us to the laboratories of two great master chocolatiers to reveal the secrets of making their confectionery. Jamy has set up shop among the cocoa trees cultivated by CIRAD, in Montpellier. In this international center for agricultural research, scientists study all the properties of this highly sought-after tropical plant.

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