|Year of Production|
1 x 52 min
This film goes on a treasure hunt in the middle of the Alps to find the finest and most flamboyant chocolate makers. Chocolate does not come from Europe, and certainly not from the Alps, but many other ingredients from the region are just what it takes to create chocolates of many different flavors. A key ingredient that is particularly valued in the Alps is the milk that goes into the chocolate shells for chocolates and filled chocolate bars. As far as the fillings are concerned, the region also offers a wide range of varieties and options. And of course, chocolates also have a piece of culinary history to tell. From Louis XIV’s chef, who gave his name to the delicious pralines, to Jean Neuhaus, who invented the hollow molding process for chocolate production, and the old-style chocolate molds, where fruits were simply dipped in chocolate. Behind every chocolate is a little piece of history and food culture. Discover just how diverse these are in this documentary.