@@iD.arianat's alright if the person's interesting.....hearing people who are talented at what they do talk about the process is fascinating. Better than listening to twats like Andrew tate or grant cordone or trump talk about nothing except nonsense and their money. It's like u could sit down and listen to warren buffet and Ray dalio talk about investing and economics all day,or Marco Pierre white talk about cooking.
@@iD.ariana cry harder that you could never run a place liek this that employs people. Your worthlessness is why you cant help but comment, its pathetic
?? Probably rich... the guy pays struggling farmers overseas 20 cents for a pound of cocoa beans, and then sells that pound of chocolate to American lux hotels for 200 dollars. (So yeah, his family has been exploiting poor farmers for centuries and living like royalty as a result.)
I think the vendors series is so so interesting, it makes guests to restaurants understand why a certain dish may be $14 but in another restaurant its $24 - product is key
@@jewsaregenocidalhoresone could easily pay for less expensive multi course Michelin star dishes, how that guy even has a business of overly embellished and overpriced golden laden steaks is beyond me.
@@jewsaregenocidalhores not always. It comes down to food waste. The more expensive the ingredient plus food waste. The quality will always raise the price.
some of the best food ive ever had came from cheap hole in the wall places...... stop equating price with value / worth, otherwise youre a sucker for stupidly priced places with a lot of glitter and no gold.
I grew up in Burlingame, where the factory is, and in the morning with the wind blowing in the right direction the smell would permeate downtown. It was incredible but growing up there you take for granted the Willy Wonka smells. Awesome video
We use Guittard chocolate to make all of our products in our chocolate shop, The Chocolate Therapist, and it's absolutely the best-tasting chocolate on the planet! I've traveled all over the world to find great chocolate, and luckily for us the best is right here in the US. We also love their products because they're soy-free, which is hard to find. Thanks for making great chocolate, Guittard!!
Way back when (tm), I found their Gourmet Bittersweet in 10lb tablets, and fell in love. It tastes the way baking brownies smell, and is great in mousse with a bit of bourbon, or just as chunks to eat.
I’m European live on the Belgium border and Guittard is seriously legit high quality chocolate. It’s top 5 at least for me as a chef with the best European chocolate at my disposal, and that’s a praise for American chocolate for real! It’s so good just very expensive over here.
British Chef here. Reading a lot of uninformed crap on here dissing this fine marque for no other reason than they're an American business - a long established one at that. Most of you making these comments haven't a clue about products at this end of the scale. Get over yourselves. Their rep is highly renowned and recognised for producing next level chocolate and all manners of derivatives in-between.
I worked for Schrafft's Chocolates in Boston, MA for two summers in a row as a food chemist. I literally saw every aspect of the operation from inspection of the cocoa beans to the finished product. Yum Yum. What a delightful experience. I certainly appreciated this video of Guittard Chocolate. Brought back some amazing memories working in such a demanding operation. Never got tired of sampling the product. The factory used to produce up to 14,000 lbs. of chocolate mints during a busy production week. Schrafft's no longer exists, but the old building sign with its pink letters has become an historical landmark.
I've used Guittard chocolate chips for baking for decades now - always fabulous to support a great local family owned company. So fun to see how the delicious magic is made!
Agreed. Their "Gourmet Bittersweet" that comes in 10lb blocks is also really great for making mousse or just eating alone. To me, it tastes the way baking brownies smell.
02:28 fact that this is done as RANDOM process (fermentation in uncontrolled temperature and humidity zone without a controlled bacteria/yeast process) is MIND BOGGLING
This is THE BEST chocolate ever, and always. Guittard rules over any of the fancy French chocolates, any of the newer artisan chocolates, over any chocolate, anywhere. Guittard's cocoa, wafers, chips, all of it, is fantastic.
I grew up in the next town over and remember Guittard used to make a consumer candy called Flicks which came in a cardboard tube. My favorite chocolate. They disappeared for a few decades before coming back but by a different manufacturer. They were never as good and went away again.
Worked in one of the biggest chocolate factory in canada and my job looked very similar. Only been there for a few months but it's nice to see how it is at a different place! We made 600 tons daily
i knew the beans were fermented so we get all that flavor, but had no clue how big the process truly was. i hate sugar so i eat dark chocolate and bakers nibs. one of my favorite snacks
Wonderful video for anyone interested in high-end chocolates. I am impressed by Mr. Guittard's knowledge and passion for chocolate. "...there's lots of different kinds of genetics going on. It's not just one genetic." Hidden in this comment on beans by Mr. Guittard is the secret to rapidly creating trees bearing "all natural" designer beans unlike any others on earth today. The Malaysian Cocoa Board calls them Renaissance cocoa beans.
Not only fine dining restaurants use these products but also upper scale chocolatiers like Fran's chocolates in Seattle, Washington and See's Candies in South San Francisco and Los Angeles use them.
One thing I always wondered - having heard that the fruit, the white pulp surrounding the seeds, is delicious - why don't they make candy utilizing the fruit pulp and the seeds together? Like a filled chocolate bar? That would be worth trying.
I don't know if it's still there, but I bought some cocoa fruit/pulp fruit leather at Sprouts a month ago. Tastes like a standard fruit leather (the no sugar added kind), kinda tart, with the occasional cocoa aftertaste. It's great but kind of expensive.
We had an Etienne guittard sponsorship at the culinary school I went to in Canada....omg, I ate so much chocolate it was absolutely ridiculous.....like full on I love Lucy ridiculousness
Reading a lot of uninformed crap on here dissing this fine marque for no other reason than they're an American business - a long established one at that.
In my understanding the reason why American mass produced chocolate tastes weird, has nothing to do with the cacao, but the milk they use in the milk chocolate. It gets treated with butyric acid, for preservation reasons. In Europe and many other places this procedure is not used. And I'm sure Guittard doesn't do it either.
@@kotkaconforza That's correct. Cacao, by and large is relatively consistent across the board. Butyric acid turns the milk the way stomach acids do, which is why it has a taste reminiscent of vomit. Vastly elevating the level of sugar attempts to counter that taste but contributes the compound to adopt a sour taste. Any American chocolate should be purchased from a very small or independent producer.
@@kotkaconforzaThey used powdered milk because fresh would have spoiled before it reached California from Pennsylvania. People forget that our states are the size of the countries in Europe. So everything had to preserved better than in Europe. That's why we have so many things like jerky and so many varieties of potted meats.
this was cool to watch. if y'all haven't seen Brad Leone "do chocolate", the It's Alive team also did a tour of the Guittard factory and goes into other detail on how chocolates fermentation effects the flavor ruclips.net/video/DMT7EnJ_Kp8/видео.html
Don't let me get my hands on one of those 5lb bars...you'll find me three hours later passed out on the couch with a half eaten bar and melted chocolate on my shirt.
Great business. One thing that I always wonder about these big industrial grade food manufacturing companies is that How do you do pest control? like rats, lizards , mosquitos, and such. What if a lizard or a rat falls into a large barrel of chocolate and no one saw it. How do you know? How would you recall the product?
You gotta love an owner who is probably rich but is incredibly knowledgeable and passionate about every part of the process
get that illegal working as a lab tech out of this country
his belongs in the community called i like to hear myself talk
@@iD.arianat's alright if the person's interesting.....hearing people who are talented at what they do talk about the process is fascinating.
Better than listening to twats like Andrew tate or grant cordone or trump talk about nothing except nonsense and their money.
It's like u could sit down and listen to warren buffet and Ray dalio talk about investing and economics all day,or Marco Pierre white talk about cooking.
@@iD.ariana cry harder that you could never run a place liek this that employs people. Your worthlessness is why you cant help but comment, its pathetic
?? Probably rich... the guy pays struggling farmers overseas 20 cents for a pound of cocoa beans, and then sells that pound of chocolate to American lux hotels for 200 dollars. (So yeah, his family has been exploiting poor farmers for centuries and living like royalty as a result.)
I think the vendors series is so so interesting, it makes guests to restaurants understand why a certain dish may be $14 but in another restaurant its $24 - product is key
Yeah no, loads of price tags come out of pure gluttony. That dikhead that sprinkles salt on gold steaks is a prtty good example.
@@jewsaregenocidalhoresone could easily pay for less expensive multi course Michelin star dishes, how that guy even has a business of overly embellished and overpriced golden laden steaks is beyond me.
@@polygonalfortress you get my point completely!
@@jewsaregenocidalhores not always. It comes down to food waste. The more expensive the ingredient plus food waste. The quality will always raise the price.
some of the best food ive ever had came from cheap hole in the wall places...... stop equating price with value / worth, otherwise youre a sucker for stupidly priced places with a lot of glitter and no gold.
I grew up in Burlingame, where the factory is, and in the morning with the wind blowing in the right direction the smell would permeate downtown. It was incredible but growing up there you take for granted the Willy Wonka smells. Awesome video
I work there
I was surprised at the size of the factory.
@@KIPSMITHERZ415lucky u! Do u like it?
@@Housemusic4ever love it
We use Guittard chocolate to make all of our products in our chocolate shop, The Chocolate Therapist, and it's absolutely the best-tasting chocolate on the planet! I've traveled all over the world to find great chocolate, and luckily for us the best is right here in the US. We also love their products because they're soy-free, which is hard to find. Thanks for making great chocolate, Guittard!!
Littleton? Or where are ya
Cause I’m obsessed and got my mom stuff for mothers day
Way back when (tm), I found their Gourmet Bittersweet in 10lb tablets, and fell in love. It tastes the way baking brownies smell, and is great in mousse with a bit of bourbon, or just as chunks to eat.
I’m European live on the Belgium border and Guittard is seriously legit high quality chocolate. It’s top 5 at least for me as a chef with the best European chocolate at my disposal, and that’s a praise for American chocolate for real! It’s so good just very expensive over here.
British Chef here. Reading a lot of uninformed crap on here dissing this fine marque for no other reason than they're an American business - a long established one at that. Most of you making these comments haven't a clue about products at this end of the scale. Get over yourselves.
Their rep is highly renowned and recognised for producing next level chocolate and all manners of derivatives in-between.
You are not a British chef. 😂
@@AlphaVisionProWow. What a strange little person you are...
I worked for Schrafft's Chocolates in Boston, MA for two summers in a row as a food chemist. I literally saw every aspect of the operation from inspection of the
cocoa beans to the finished product. Yum Yum. What a delightful experience. I certainly appreciated this video of Guittard Chocolate. Brought back some amazing memories working in such a demanding operation. Never got tired of sampling the product. The factory used to produce up to 14,000 lbs. of chocolate mints during a busy production week. Schrafft's no longer exists, but the old building sign with its pink letters has become an historical landmark.
You had an enjoyable experience
Big props to Guittard for using sunflower lecithin instead of soy as an emulsifier!
Why does it matter? Is there something wrong with soy?
@@danem.9402it's a common allergen
Ever heard of soy allergy?
I toured their factory back in the early 2000's when I was in culinary school. Amazing place.
Those machines were so cool. It's amazing to think of what kind of specialized equipment people are capable of creating.
I always wonder how they clean the machines.
I've used Guittard chocolate chips for baking for decades now - always fabulous to support a great local family owned company. So fun to see how the delicious magic is made!
Agreed. Their "Gourmet Bittersweet" that comes in 10lb blocks is also really great for making mousse or just eating alone. To me, it tastes the way baking brownies smell.
@@ericpmoss The number is 502. Try 411 French Vanilla; it hits the nose remarkably.
When I saw the phrase "High-End Chocolate Factory," I was hoping it'd be Guittard. I'm very familiar with their products and love them.
I found Guittard by accident after I returned to the US from pastry school in Europe. Been using their products since 1991.
02:28 fact that this is done as RANDOM process (fermentation in uncontrolled temperature and humidity zone without a controlled bacteria/yeast process) is MIND BOGGLING
This is THE BEST chocolate ever, and always. Guittard rules over any of the fancy French chocolates, any of the newer artisan chocolates, over any chocolate, anywhere. Guittard's cocoa, wafers, chips, all of it, is fantastic.
I grew up in the next town over and remember Guittard used to make a consumer candy called Flicks which came in a cardboard tube. My favorite chocolate. They disappeared for a few decades before coming back but by a different manufacturer. They were never as good and went away again.
Eater never disappoints with their content. Their videos are always top notch.
⬆️ Bot
The perfect family to be running the finest chocolate manufacturer on indigenous soil. Love it
Really nice to see this. I have worked for more then 7 years in a cocoa factory. A lot of similarities.
I love a nerd who cares about their business. Great video!
Worked in one of the biggest chocolate factory in canada and my job looked very similar. Only been there for a few months but it's nice to see how it is at a different place! We made 600 tons daily
i knew the beans were fermented so we get all that flavor, but had no clue how big the process truly was. i hate sugar so i eat dark chocolate and bakers nibs. one of my favorite snacks
Wonderful video for anyone interested in high-end chocolates. I am impressed by Mr. Guittard's knowledge and passion for chocolate. "...there's lots of different kinds of genetics going on. It's not just one genetic." Hidden in this comment on beans by Mr. Guittard is the secret to rapidly creating trees bearing "all natural" designer beans unlike any others on earth today. The Malaysian Cocoa Board calls them Renaissance cocoa beans.
Not only fine dining restaurants use these products but also upper scale chocolatiers like Fran's chocolates in Seattle, Washington and See's Candies in South San Francisco and Los Angeles use them.
I used to work in the shipping department for guittard, great company and awesome chocolate perks!
Thank goodness for your expertise that adds such enjoyment to life.
lookin at all that chocolate suddenly makes me crave chocolate
One thing I always wondered - having heard that the fruit, the white pulp surrounding the seeds, is delicious - why don't they make candy utilizing the fruit pulp and the seeds together? Like a filled chocolate bar? That would be worth trying.
I don't know if it's still there, but I bought some cocoa fruit/pulp fruit leather at Sprouts a month ago. Tastes like a standard fruit leather (the no sugar added kind), kinda tart, with the occasional cocoa aftertaste. It's great but kind of expensive.
Thank you for buying our Cocoa 🇹🇹🇹🇹🇹🇹
guittard is my favorite chocolate chip!
The greatest episode ever .thank you
Nizar
Thank you #Eater and # Guittard for sharing your processes and educating us.
We had an Etienne guittard sponsorship at the culinary school I went to in Canada....omg, I ate so much chocolate it was absolutely ridiculous.....like full on I love Lucy ridiculousness
*NO BRAGGING PLEASE TY*
The president of this company is so knowledgeable and passionate about his daily bread and butter!!
If I could have one of those large slabs of chocolate, I think it just might last an evening. :)
Omg! Whoever is chosen to be his student will be very lucky. These kinds of knowledge cannot be taught.
the factory like this must be run 24/7
I heard about guittard from brad leone's video. It was so fun to watch tbb
🇹🇹🇹🇹🇹🇹. Thank you for show casing what we offer to the world 🔥
i bet that bean room smells absolutely incredible
Not the Bean Room... 2 steps later... the Roasters!!!!!
Interesting. So much work to make good chocolate. I love chocolate. Especially dark chocolate.
starts with a hopper into an item elevator, i approve
Hello and good day to you ladies and gentlemen watching this video....saying hello from Melrose Park Illinois 🇺🇸 USA
It is a beautiful thing !
This is so amazing and tasty!
I wonder how often the machinery is cleaned?
Great doco, thank you.
I will have to look for this in the stores😀
Fascinating!
Wow. Just wow.
Fascinating, is the chocolate available for public to buy globally
Yes! Guittard sells different kinds of baking chocolate chips, cocoa powders, and hot chocolate mix in most grocery stores in the US
Quality products and a supplier to many
The cocoa is the key: obviously, buying extremely cheap from poor countries, slavery etc... So beautiful 😍😍
We ended slavery. Whats stopping them?
Can you imagine how hard it is to clean all the machinery in the chocolate factory!
It’s important that people understand what it takes too make Chocolate’s,
My favorite baking chocolate.
Reading a lot of uninformed crap on here dissing this fine marque for no other reason than they're an American business - a long established one at that.
No Oompa loompa's were harmed in the making of this video.
A nice reportage
Ah! Guittard! I spent 20 years in the San Francisco Bay Area. Ghirardelli is for Tourists! Guittard is the REAL San Francisco chocolate.
Brillant factory
1:47 ⏰ Well, I know where I’LL be at 11 o’clock! 😋
I wonder if or how the taste has changed over time and why.
Where does the cadmium and led come from?
Very informative. Excellent video. Everyone should watch this.
Ooo it looks soo good 😋
I love it how is made clear that Gary is the upper bean .. I mean CEO by the beans on his clothing.😁
Each pod counts for 5 years with the Company.
Wilburs, from Lilitz PA. does same and is VERY VERY GOOD!
He still has muscle power to split the beans in half with that tool.
Cool vid!
Not all US chocolate is cheap and nasty like Hershey's. Guittard comes up to par with some of the world's higher quality chocolate.
In my understanding the reason why American mass produced chocolate tastes weird, has nothing to do with the cacao, but the milk they use in the milk chocolate. It gets treated with butyric acid, for preservation reasons. In Europe and many other places this procedure is not used. And I'm sure Guittard doesn't do it either.
@@kotkaconforza That's correct. Cacao, by and large is relatively consistent across the board. Butyric acid turns the milk the way stomach acids do, which is why it has a taste reminiscent of vomit. Vastly elevating the level of sugar attempts to counter that taste but contributes the compound to adopt a sour taste.
Any American chocolate should be purchased from a very small or independent producer.
@@PhantomFilmAustralia Agreed, I'm a super taster and the first time I had Hershey's I wondered if I had vomitted into the back of my mouth; yuck!
@@kotkaconforzaThey used powdered milk because fresh would have spoiled before it reached California from Pennsylvania. People forget that our states are the size of the countries in Europe. So everything had to preserved better than in Europe. That's why we have so many things like jerky and so many varieties of potted meats.
Hershey's isn't nasty, it's simply a chocolate candy using all the beans so its flavor profile is generic chocolate 💀💥🤖
Impressive!
What’s the name of the song in the beginning of the video ?
Thanks
Am I the only one who has a strong preference for white chocolate?
Yummmm 😋😋 Chocolate 🍫🍫🍫🍫🍩☕
"expert taster"
WHERE CAN I SIGN UP?!?!?! 🤣🤣😆😆😂😂🤣🤣😆😆
Excuse me. Can i download video?
Rumor has it gideons bakehouse gets their chocolate chips from the special line
this was cool to watch.
if y'all haven't seen Brad Leone "do chocolate", the It's Alive team also did a tour of the Guittard factory and goes into other detail on how chocolates fermentation effects the flavor ruclips.net/video/DMT7EnJ_Kp8/видео.html
شوكولاطة لذيذة
This is the way
Very good documentary one of the best ,very knowledgeable CEO owner nice to see hope he sends me a lifetime supply cof dark chocolate.
Fine Chocolate
What happened to the two guys in the deli that used to be in all these videos?
Oh, yes, Guittard is fine chocolate. I also like Ghirardelli and Scharffen Berger chocolate.
Ambrosia Blue Ribbon is an excellent chocolatier in Milwaukee.
Etienne came to the US looking for gold and promptly found it.
Very passionate
Thanks, was wondering how they did this now days
🔥🔥🔥
Where are the Oompa Loompa's?
That’s funny 😆
He’s running for president again!
He sounds like Nelix from voyager
👍
From
Calgary
شكلاطه لذيذة
Fine grinding is key.
Is it possible those aren't Japanese machines?
Don't let me get my hands on one of those 5lb bars...you'll find me three hours later passed out on the couch with a half eaten bar and melted chocolate on my shirt.
They are 10 pounds.
Great business. One thing that I always wonder about these big industrial grade food manufacturing companies is that How do you do pest control? like rats, lizards , mosquitos, and such.
What if a lizard or a rat falls into a large barrel of chocolate and no one saw it. How do you know? How would you recall the product?
Audio n video crew be like ..
😋😋😋😋😋😋
Guittard’s is the best chocolate. The only way you can buy it retail is chips.
I’ve actually seen baking chocolate bars at Sprouts in the Los Angeles area. They’re small but come in a 3 pack.
@@LexBexify Thanks. I will have to check out our local Sprouts here in Santa Barbara.
I've purchased it in bulk slabs at Christmastime at Whole Foods.
I wonder if they wash those machines