• 2 years ago
Flavor scientist Arielle Johnson demonstrates how to take raw cocoa beans and process them into delicious chocolate in your own kitchen, explaining each step of the way in comprehensive detail.

Follow Arielle on Instagram at @arielle_johnson

Recommended

1:38
I
Up next
Our Broccoli Cheese Casserole Makes Everyone A Veggie Lover
Delish
1:09
Tennessee Onions Are Good Enough To Make You Cry
Delish
0:54
Cheesy Sausage Balls Will Be The Star Of Your Holiday Party
Delish
8:03
How to Make 3 Holiday Brie Appetizers
All Recipes
6:44
How to Make Crispy Fish & Chips
All Recipes
10:56
How to Make Chef John's Pavlova Christmas Tree
All Recipes
16:08
The Best Soul Food in NYC is on Staten Island
Bon Appétit
14:03
How One of The Best Texas BBQ Joints Makes 1,400lbs of Brisket a Day
Bon Appétit
17:40
POV: Bartender at One Of LA's Busiest Bars
Bon Appétit
9:55
We Tried One of Hong Kong’s Best Chinese BBQ Pork Spots
Bon Appétit
11:50
Houston’s Hottest BBQ Spot is at a Gas Station
Bon Appétit
6:25
3 Michelin Star Chef Makes Her Most Difficult Dish
Bon Appétit
14:29
Inside NYC’s Only Michelin Star Indian Restaurant
Bon Appétit
13:31
The 54-Aroma Kit Sommeliers Use to Train Their Noses
Bon Appétit
18:36
A Day at LA’s Hottest Japanese Restaurant Breaking Down a 137lb Tuna
Bon Appétit
9:18
We Tried Hong Kong’s #1 Egg Tart Spot
Bon Appétit
21:52
Trying 16 Buffalo Wing Spots in 24 Hours to Find the Best One
Bon Appétit
13:35
This Korean Spot is LA’s Hottest New Restaurant
Bon Appétit
14:43
This Neighborhood Restaurant Has Kept a Michelin Star for 11 Years
Bon Appétit
12:14
How One of NYC's Best Chinese Chefs Makes Fried Rice
Bon Appétit
14:18
LA’s Cheapest Michelin Star Meal is Served in a Food Court
Bon Appétit
9:25
China’s Street Restaurants With No Menu But Legendary Food
Bon Appétit
21:43
Recreating Wolfgang Puck’s Chicken Pot Pie From Taste
Bon Appétit
12:05
How One of NYC's Best Italian Chefs Makes Chicken Parmesan
Bon Appétit
19:04
Sommelier Tests 13 Wine Bottle Openers
Bon Appétit