Narrator:
BITE INTO A LUXURY CHOCOLATE,
AND YOU'LL GET A TASTE OF ONE
OF THE FINER THINGS IN LIFE.
EACH ONE TASTES DIFFERENT
FROM THE NEXT,
AND IT'S THAT ELEMENT
OF SURPRISE
THAT KEEPS US
COMING BACK FOR MORE.
OF COURSE YOU COULD CONSULT
THE INDEX ON THE BOX,
BUT THAT WOULD SPOIL THE FUN.
EVER SINCE CHOCOLATE
WAS DISCOVERED,
PEOPLE HAVE HAD
A CRAVING FOR IT.
TODAY'S LUXURY CHOCOLATES
TAKE OUR ADDICTION
TO A WHOLE NEW LEVEL.
THEY ADD MARSHMALLOW CREAM
AND LOTS OF PURE BUTTER
TO A MIX OF SUGAR AND CORN SYRUP
TO WHIP UP
SOME BUTTERCREAM CHOCOLATES.
WATER, VANILLA,
AND A SPECIAL YEAST ENZYME
COMPLETE THE RECIPE.
THE ENZYME WILL ENHANCE
THE CREAMINESS.
THEY TUCK THE BUTTERCREAM
BETWEEN RIDGED ROLLERS,
WHICH SHAPE IT
INTO CREAMY COLUMNS.
A WIRE SLICES THEM
INTO BITE-SIZED MORSELS.
THEY TAMP THE BUTTERCREAMS
TO A UNIFORM HEIGHT.
CHOCOLATE OOZES UP THROUGH
THE SLATS OF THIS CONVEYOR
TO COAT THE BOTTOMS
OF THE CREAMS.
THEN IT'S ON
TO A COOL SURFACE TO SOLIDIFY.
NEXT, THE CREAMS TRAVEL THROUGH
TWO CURTAINS OF CHOCOLATE
WHILE BEING COATED
ON THE BOTTOMS AGAIN.
A WORKER USES HER FINGERS
TO MAKE A SYMBOL ON THE TOP.
IT'S A CLUE AS TO WHAT'S INSIDE.
A TRIP THROUGH A
24 1/2-FOOT-LONG COOLING TUNNEL
HARDENS THE CHOCOLATE,
AND IT'S A FEAST FOR THE EYES.
YOU CAN LOOK, BUT DON'T TASTE.
THESE CHOCOLATES
ARE HEADED TO THE STOCKROOM.
NOW PRODUCTION
TAKES A SWEET TURN
AS THEY COOK UP
A CARAMEL FILLING.
THEY ADD SUGAR AND SALT
TO WATER,
FOLLOWED BY CORN SYRUP
AND A LOT OF HEAVY CREAM.
THEY FIRE UP THE BURNER
AND TURN ON THE MIXER.
THEY ADD BUTTER TO ENHANCE
THE FLAVOR.
AS THE MIX
COMES TO A BUBBLING BOIL,
IT CARAMELIZES.
THEN THEY KILL THE HEAT.
OTHERWISE, THE NEXT INGREDIENT,
PURE VANILLA, WOULD EVAPORATE.
THEY APPLY A NONSTICK SUBSTANCE
TO A BIG PAN,
THEN POUR THE CARAMEL INTO IT.
THEY LEAVE IT TO SET OVERNIGHT.
THE NEXT DAY, THEY DIVIDE
THE CARAMEL SLAB INTO SQUARES.
THEY FEED THE CARAMEL SQUARES
INTO A DEVICE
WITH CIRCULAR KNIVES.
IT'S CALLED A GANG CUTTER,
AND IT SLICES THE SQUARES
INTO STRIPS.
THEY TURN
THE SLICED SQUARE SIDEWAYS,
AND IT GOES
THROUGH THE GANG CUTTER AGAIN
TO CREATE CARAMEL CUBES.
THEY DUST THE CARAMELS
WITH STARCH
SO THEY WON'T STICK
TO EACH OTHER
AS THEY GO THROUGH
THE CHOCOLATE-COATING SYSTEM.
AND THAT'S HOW THEY GET
THE CARAMEL IN THE CHOCOLATE.
TO MAKE
CORDIAL-CHERRY CHOCOLATES,
THEY LOAD THE CHERRIES
INTO A REVOLVING PAN.
THEY ADD SUGAR CRYSTALS,
AND AS THE CHERRIES ROLL AROUND,
THEY GET AN EVEN COATING.
ALONG WITH THE SUGAR,
THESE CHERRIES HAVE BEEN COATED
WITH A SPECIAL ENZYME.
IT WILL TURN THE SUGAR TO LIQUID
OVER THE NEXT 10 DAYS
FOR A JUICER CHERRY TASTE.
THE ENZYME EFFECT
IS WHY THE CHERRIES GET
AN EXTRA COATING OF CHOCOLATE.
IT CREATES A SOLID SHELL
THAT CONTAINS THE SUGARY LIQUID.
AND NOW THEY'RE READY
FOR CHERRY-PICKING CHOCOHOLICS.
EACH BOX OF CHOCOLATES CONTAINS
18 TO 20 DIFFERENT VARIETIES.
SINCE THEY MAKE
THREE TO FOUR FLAVORS A DAY,
IT CAN TAKE UP TO A WEEK
TO PRODUCE ONE OF THESE
LUXURY ASSORTMENTS.
OF COURSE, THEY'LL BE DEVOURED
IN NO TIME AT ALL.
FOR THE CUSTOMER,
IT'S ONE SWEET DEAL.
