But most importantly they invented the country machine.

但最重要的是他們發明了國家機器。

The most important machine in the making process of chocolate.

巧克力製作過程中最重要的機器。

It makes chocolate smoother sweeter and creamier.

它使巧克力更光滑甜美，更有奶油感。

But what else makes sweet chocolate so distinctive?

但還有什麼使甜巧克力如此與眾不同？

Well today we're going to see how this turns into this beans are from the forest area variety which has a powerful taste of chocolate with no flowery aromas.

那麼今天我們就來看看這如何變成這種豆子是來自森林地區的品種，它有強大的巧克力味道，沒有花的香氣。

A favorite for the swiss in Geneva sources is cocoa beans from Ghana where they're fermented and left to dry in the sun to bring out their full flavor.

日內瓦來源的瑞士人最喜歡的是來自加納的可可豆，它們在那裡經過發酵，並在陽光下晾晒，以充分展現其風味。

Once the beans make it to the factory, which I know is a bit loud.

一旦豆子到了工廠，我知道這有點吵。

The shells are broken so francois can expect the beans.

殼被打破，所以弗朗索瓦可以期待豆子。

Look at it was okay.

看看它還不錯。

Is on the yeah the traffic, your military monkeys.

是對的，交通，你的軍事猴子。

Brown colour beans are ideal.

棕色的豆子是理想的。

While the valid ones are more acidic but not all the acidic beans are tossed out.

雖然有效的是酸性較強的，但並不是所有的酸性豆子都被扔掉了。

About 30% of any batch of beans are violet because maintaining some acidity is important for Swiss chocolate at this stage or not After they're cleaned here.

任何一批豆子中大約有30%是紫羅蘭色的，因為在這個階段保持一定的酸度對瑞士巧克力很重要，或者不在這裡清洗之後。

300 kg of cocoa beans are roasted in the cylinder at 135°C box.

300公斤的可可豆在圓筒中以135°C的溫度烘烤。

Get out well, yeah.

出去好了，是的。

At the end of the roasting the cocoa Nibs should separate easily from the shell called the husk to do that uses this machine from 1937.

在焙燒結束後，可可果仁應該很容易從被稱為外殼的地方分離出來，這樣做是為了使用這臺來自1937年的機器。

It works by cracking the beans and then blowing away the husks with a fan francois takes us to another level of the chocolate factory here.

它的工作原理是將豆子敲碎，然後用風扇吹走外殼，Francois將我們帶到這裡的巧克力工廠的另一個層面。

The needs that we have just distracted are being ground.

我們剛才分心的需求正在被磨滅。

The grinding process actually starts to change the composition of the cabin which is mostly made up of fiber and fat in the robe.

磨碎的過程實際上開始改變了機艙的成分，而機艙主要是由纖維和脂肪組成的長袍。

In the fiber coats.

在纖維大衣中。

The fat at the end of the homemaking process, it will be the fast coating the fiber, creating a silky smooth chocolate.

在自制過程結束時的脂肪，它將快速塗抹在纖維上，形成絲般光滑的巧克力。

Hey, don't cellphone 43 machine for one of your subjects, the fat might still be trapped in the fiber by heating it up in the grinding process has definitely brought its acidity to life.

嘿，不要手機43機為你的主題之一，脂肪可能仍然被困在纖維中，通過加熱它在研磨過程中肯定帶來它的酸度。

Oh, so therefore The liquid form marks the end of a lonely road for chocolate.

哦，是以，液體形式標誌著巧克力孤獨之路的結束。

This mixer contains about 750 kg of chocolate liquid powder, milk and sugar.

這個攪拌器包含約750公斤的巧克力液體粉末、牛奶和糖。

The Swiss first combined milk with chocolate in 1875 but they learned it was better not to use liquid milk because the liquid and the fat do not bind.

瑞士人在1875年首次將牛奶與巧克力結合起來，但他們瞭解到最好不要使用液態牛奶，因為液體和脂肪不會結合。

So they opted for powder milk.

所以他們選擇了奶粉。

Given chocolate as mover texture Francois uses whole make with at least 26% fat for its milk.

鑑於巧克力的質地，Francois使用至少26%脂肪的全脂牛奶。

Chocolate recipe here at yeah, 106.

在這裡，巧克力的配方是耶，106。

Now the conveyor belt is leading our chocolate to a roller.

現在，傳送帶正把我們的巧克力引向一個滾筒。

This is yet another step to refine the paste.

這是精製漿糊的又一步驟。

They measure the size of the tiny particles of fiber in the paste down to the micron which is 1000 of a millimeter.

他們測量糊狀物中纖維的微小顆粒的尺寸，精確到微米，也就是1000毫米的大小。

The tiny particles in our chocolate paste are now at 300 microns And the goal is to refine them to as little as 18 with these rollers.

我們的巧克力漿中的微小顆粒現在是300微米，而目標是用這些滾筒將它們細化到18微米。

The way to know if the chocolate is at the right micro level is a fluidity test here is mixing it with paraffin for the test.

知道巧克力是否處於正確的微觀水準的方法是流動性測試這裡是將其與石蠟混合進行測試。

Ella only.

只有艾拉。

That's a Here we go 18 microns.

那是一個在這裡我們去18微米。

The paste is perfect to go ahead with the counting.

漿糊是完美的，可以繼續進行計數。

Before the machine was invented, chocolate makers struggled to give chocolate a velvety texture and instead their final product was coarse and dry.

在機器發明之前，巧克力製造商努力使巧克力具有天鵝絨般的質地，相反，他們的最終產品是粗糙和乾燥的。

Now counting works with a combination of grinding and mixing movements.

現在計數工作是以研磨和混合運動相結合的方式進行。

It's done in two stages in two different country machines in the first one, the chocolate is still dry and almost looks like a powder.

這是在兩個不同國家的機器上分兩個階段完成的，在第一個階段，巧克力仍然是乾的，幾乎看起來像粉末。

The left into a shoe.

左邊的變成了一隻鞋。

Just saying in the second country machine, the acidity is removed and the fat is extracted from the fiber, making the paste smoother.

只是說在第二臺國家機器中，酸度被去除，脂肪被從纖維中提取出來，使糊狀物更加光滑。

In total, the country can last from eight hours up to a whole day, depending on how the pace responds.

總的來說，這個國家可以持續八個小時到一整天，這取決於步伐的反應。

Hold on After crunching the pace will still be a bit thick.

堅持住 在緊縮之後，步伐仍然會有點粗。

So based on its fluidity will run another test and add some cocoa butter.

所以根據它的流動性將進行另一次測試，並添加一些可可脂。

Cocoa butter is nothing more than the fat will be talking about this whole time.

可可脂只不過是這段時間內會談論的脂肪。

The chocolate conscious for another 40 minutes and then it's ready.

巧克力再意識40分鐘，就可以了。

But just to make sure that the fat is caught in the fiber.

但只是為了確保脂肪被夾在纖維中。

The way we wanted to let's run another frigid test, wow, of course.

我們想要的方式是讓我們再進行一次寒冷的測試，哇，當然了。

No tour of a chocolate factory is complete without a visit to the chocolate.

沒有參觀過巧克力工廠的人是不完整的。

Yeah, francois and his team create everything from small chocolates to speak.

是的，Francois和他的團隊創造了小到巧克力大到演講的一切。

Chocolate cauldrons embellished with Geneva's coat of arms.

點綴著日內瓦紋章的巧克力小耳朵。

They're called mommy.

他們被稱為媽媽。

And they are eaten in the cities.

他們在城市裡被吃掉了。

But as much as I would like to attempt making my old cauldron, my chocolate making skills are not at this level yet, So francois decided it's best to go for a simple bar.

但是，儘管我很想嘗試製作我的老式小耳朵，但我的巧克力製作技術還沒有達到這個水準，所以Francois決定最好還是做一個簡單的巧克力棒。

Okay.

好的。

Mhm.

嗯。

Mhm.

嗯。

Who santa?

誰是桑塔？

Mm.

嗯。

Yeah, they're really good.

是的，他們真的很好。