Franco-Swiss battle: The 4th chocolate debate

The Manila Times

Franco-Swiss battle: The 4th chocolate debate  A new type of chocolate called 'blonde' with a caramelized flavor, credited to French pastry chef-chocolatier Frederic Bau, is gaining popularity among confectioners, although it hasn't yet been officially recognized as the fourth type of chocolate.  Video by AFP  Subscribe to The Manila Times Channel - https://tmt.ph/YTSubscribe    Visit our website at https://www.manilatimes.net     Follow us:  Facebook - https://tmt.ph/facebook  Instagram - https://tmt.ph/instagram  Twitter - https://tmt.ph/twitter  DailyMotion - https://tmt.ph/dailymotion    Subscribe to our Digital Edition - https://tmt.ph/digital    Check out our Podcasts:  Spotify - https://tmt.ph/spotify  Apple Podcasts - https://tmt.ph/applepodcasts  Amazon Music - https://tmt.ph/amazonmusic  Deezer: https://tmt.ph/deezer  Tune In: https://tmt.ph/tunein   #TheManilaTimes #tmtnews   #chocolate

Transcript

00:00 [Silence]

00:09 Shall we go?

00:10 Go ahead.

00:11 [Silence]

00:22 It's between the milk and the white.

00:24 And curiously, he loves white chocolate.

00:28 What's curious is that by law,

00:30 we have to call this white chocolate

00:32 because France didn't want to acknowledge

00:34 the birth of white chocolate, which is French.

00:37 [Silence]

00:49 It's becoming shiny again, crumbly.

00:51 You'll see, we can make moulds out of it, etc.

00:54 Curiously, it's a white chocolate that's become blond,

00:58 so it's very tasty and above all, much less sweet.

01:01 [Silence]

01:12 The little sauce, you can taste it later.

01:16 And then I melted a lot of white chocolate to make my buffet.

01:19 I melted it and there were no stoves,

01:21 no oven, it was very complicated.

01:24 And I was told, "Wait, maybe we can put it somewhere, etc."

01:27 And it was stored after my decoration for four days.

01:31 And in fact, it took me a while to understand

01:33 that my white chocolate, which had been stored in a perfectly unlikely place,

01:38 well, contrary to the custom, it didn't burn.

01:41 It maillardised, the famous Maillard reaction.

01:45 And there, by chance, by chance,

01:48 because it was stored in an unlikely place,

01:51 it became blond.

01:53 I saw incredible chocolate, incredible colour, incredible smell.

01:56 That's how Dulce was born.

01:58 On my right, about 15 different types of Grand Cru,

02:06 made from fine cocoa.

02:07 [Music]

02:12 [Silence]

02:18 [Mouse click]

02:19 [Bell]

02:20 [BLANK_AUDIO]

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