Name: ショコラティエだけど質問ある？ | Tech Support | WIRED Japan
Uploaded: 2026-02-07T18:21:05.000Z
Duration: 21 min 1 s
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I am Jacques Torres from Jacques Torres, chocolates chocolatier and pastry chef.

I am here today to answer your question from the Internet.

Why does my fat ass always crave chocolate or some type of sweets after a meal?

My guess is I after a good meal you're going to crave something a little bit sweet, something that going to make you feel good again.

Sugar and fat going to make you feel good.

But chocolate with all these chemical reactions going to make you feel even better.

So now the next question is super GIS nerve 9000.

How did Switzerland, a handlock European country, become well known for fine chocolates when both sugar and cacao are grow far away in mostly tropical places?

First, Switzerland have a lot of cow and a lot of milk.

So it makes sense that Switzerland actually invent milk chocolate.

They was the first one to find a way to take dark chocolate and add milk to it using dry milk.

Also Swiss have pretty high standard with taste and flavor.

So they was actually picking the best cacao beans from from Africa, from South America.

So all that make the Swiss very good at making chocolates.

I've been seeing it pop up on the menu at the different places the past few months.

This is funny, but Dubai chocolates is not really about the chocolates, it's about the pistachio.

It was invented in Dubai by a lady, she make those first Dubai chocolate.

She post that into the Internet and that go viral.

It's a composition of pistachio cal tarfi which is a shredded phyllo dough.

And then you can add white chocolate, mix everything together and put that into a chocolate bar from baby cake bakery debate is white chocolate real chocolate?

You have to understand that white chocolate contain cocoa butter.

Cocoa butter is about 50% of what contain a cacao bean.

So 50% of the cacao bean is in the white chocolate as the cocoa butter.

Then addition of milk and addition of sugar, a little bit of lecithin and vanilla and you have white chocolates.

If you don't use cocoa butter and replace this fat by another fat, then it's not white chocolate.

But if you use cocoa butter, yes it is chocolate Dollhouse.

How does chocolate grow in the ground, on vine, on trees or on bushes?

So the cacao tree is actually a pretty nice size tree.

And the cacao pod look a little bit Like a papaya.

And they don't grow on the thin branches, they grow on the trunk and the big branches.

So you get a harvest two times a year, spring and fall.

Then when we harvest those cacao pods, we're going to empty them.

And inside we have the cacao beans surrounded with a white pulp that going to be fermented for three, four, five days and then dry under the sun.

So the next question is for Korean spa la what is that white stuff on old chocolate?

The chocolate going to go to a process called tempering.

Tempering is aligning the molecular fat in a certain way.

So when you put the charcoal into the mold, those molecular fat is going to come together.

The chocolate going to retract, come out of the mold.

But also the texture of the chocolate change.

Sometimes if the chocolate is not well tempered, we don't align those molecular fat together and we mold the chocolate.

That fat became a little bit too whitish.

But because all those molecular fat are not together, the mouth feel going to be a little bit different, maybe not as pleasant.

Another way to get white stuff on chocolate is if the chocolate is exposed to a heat source.

Then the chocolate untamper a little bit and maybe when it recrystallize, the molecular fat on top going to come a little bit too white.

Actually, plain dark chocolate is good for a couple years at home.

So the next question is from needlework195.

Why do people who prefer dark chocolate act like they are so much better than milk chocolates and joyous, It's a little bit snobby.

My guess is if you eat only dark chocolates, you go directly to the flavor of the chocolate milk going to put a little barrier to it.

And milk chocolates have a tendency of being a little bit sweeter.

I crave milk chocolates in the afternoon.

How important was chocolate to the Inca, the Mayan and their steak?

We have a farm in Yucatan, Mexico, where we have a lot of Mayan runes and we find a lot of artifacts about chocolates.

And we learned that chocolate was very important in Their culture, that was the food of the God rich people of the time was drinking chocolate, sometimes drink with spices and they was drinking hot chocolates when they was getting married because it's an important night.

And also when they go to war to get more energy.

So chocolate supposed to have all those power to make you stronger during your first night after getting married or going to war.

Why isn't chocolate considered a vegetable if it comes from cacao beans and all beans are vegetable.

I like to tell my kids that chocolate is a vegetable and they need to eat more of it.

I think it's because we add sugar, we add some cocoa butter, we're going to add some vanilla, we're going to add some lecithin into dark chocolate.

So even if chocolates come from a cacao bean, I don't think it's a vegetable.

I think it's something between, I don't know, between fruit and candy maybe.

Your chocolate is going to be veggie maskips.

You know what, I can show you that now you're going to need for tempering chocolates, a double boiler, a stove, water.

And the water needs to be just simmering.

You break your chocolate in small pieces and you melt your chocolates.

You don't want any water into the chocolate.

So we melt the chocolate to about 100°, 105, 110° maximum.

Then you have some chocolate already cooked, cut it in small pieces.

Those molecules of fat here are still together.

That's going to help all the molecular fat here to come together.

So you take a couple handful of that chocolate, you put it in here and then you mix it.

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ショコラティエだけど質問ある？ | Tech Support | WIRED Japan

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