French, Italian and English…Claudia’s ease with languages and her hosts continues to impress. Thank you, Claudia, for all your work producing Regional Eats.
Her language ability amazes me as well! I wish I had half the language skills as her. I'm the product of an American upbringing I guess; though I try my best whatever country I'm in. Great video as always.
I live 20 min away from this chocolate factory and as a child I visited a couple of times when they opened their doors to visitors during the annual chocolate festival. At the end of the tour you're allowed to take chocolate home directly off the conveyor belt. Nice memories
I've worked in a well known, high end chocolate store. The taste was exquisite, compared to a bar of chocolate sold in a convenience store. I remember having to taste every single chocolate they sold, in order to inform the customer on what it taste like. Gained 10lbs while working there, lol.
The whole process of making chocolate is really fascinating, it's so complex that I wonder how people in the past first discovered the process to make chocolate. Quality content as usual, I learned a lot from watching these vids
I was trained as a chocolate taster by Mars. After basic taste training I was put on the team for cocoa beans arriving. We had a team of twelve on the taste panel. We got really good with it. Lotsa fun! Long retired now.
I didn't know the fiber particles had to be that specific at 18 microns. One of the reasons why I want to visit Switzerland is the chocolates they make.
I can recomend you the Lindt Museum or the Gailler Museum. Both are cool. I think the Lindt Museum is cooler, because you can eat as much Lindt chocolate you want
@@naitomea14 It is not cheap in my country. Prices are $5-$7 for a bar of chocolate. And for some, it is $20-30 for a small packet. The premium ones can cost $100-120. =( If you live in the EU or Switzerland, is it cheaper?
@@eugenelim11 I live in Switzerland. And a nornal Lindt Bar costs about 3CHF. (A Coca Cola 4.5dl costs 1.20CHF) Lindt Praline costs about 19CHF / 500g - well for that you become almost a Pizza Margharita in a Restaurant (without a drink)
Many people are well spoken but not every one of them is captivating when talking, I think that it's a gift to have such a persuasive voice that is easy to lean your ears on. Kudos to her!
Happy that my canton ( geneva) and my City ( Versoix) is in this video! I live in Versoix, the city where favarger makes his chocolate. Every morning it smells chocolate in the center of the city 😭
Claudia, your show is absolutely amazing, you're such a great host. You ask very good questions, always with a dash of humor, while never taking the spotlight off of your interviewee. That is talent! Roberto, your passion for pesto is mesmerizing. Not a single note of pedantry or condescension in your explanations, rich with the history of the ingredients and the art of making pesto. It was an absolute pleasure to hear listen to you! And to the rest of the team who made this episode possible, amazing work! From the camera work to the music, everything was amazing! Thank you 🙂
So I was curious about Favarger and it looks like they're a bean to bar maker, which generally means that they work directly with their farmers or through a cooperative to buy the beans at more than fair trade wages. (Likely at their size they're coordinating with the farmers directly, so I wish there was more information on that in the video!) Still, it's so neat to see how various chocolate makers approach the process of making chocolate!
First thing I've noticed, Claudia is speaking in a different language again! I scrolled down to the comments section and found alot of same observations and compliments to Claudia. One of the greatest achievement of being a human is to be able to speak in a different languages. I'm one of those people that so much admired Polygot or Multi lingual person.
It's clear from all the food videos, that if you want to be successful in the business you really have to be passionate and knowledge-hungry about your craft. Inspiring!
English, Italian, French and Spanish she can speak fluent! It's amazing and her presentation is always an enjoyment to watch! Wish i could speak so fluently
@@RED-my9hl they are difficult nonetheless. My native language is Spanish and it’s hard for me and many others, to learn French. Italian as well, it’s harder to learn. So yeah, the interviewer is very smart for that
This is usually an oppressive trade, Cocoa farmers are paid 2200usd for a tonne of cocoa beans. 1 tree produces 1kg of cocoa beans a year. 70% of the world's cocoa comes from Ghana and Ivory coast,they are not the ones making massive profits. This is the final year of cocoa exportation from Ghana to the Swiss, so expect a decline.
@@wtfiaaan1919 It's not real lol. It's exactly as he said, a misinterpretation. However, if it were true, the swiss would just find elsewhere to grow it.
@@CamAteUrKFC Simple logical thinking really. Who would stop selling to one of the wealthiest buyer? International companies that make cheap chocolate are the real issue.
Claudia is always so good to watch , her language skills are brilliant. She is also very diligent about wearing a good mask . Won't somebody design a mask so that people like this man can cover their noses? No point him even wearing a mask if his nose is hanging out .
@@kieragard They produce 72%of the world's Cocoa beans, Swiss have not being paying them well and they have decided this is the final year of exporting to the Swiss. It has been an oppressive trade.
@@wtfiaaan1919 yeah, are you going to buy Ghana chocolate and ivory coast chocolate. I know won't. If I had the option of French chocolate and American chocolate or Ghana chocolate. Guess which one I'll pick. Guess what most people will pick.
Hi Insider, could you please ensure that the correct language is selected for the automatic captioning software? The current captions are not understandable as it recognizes spoken English as French. I have auditory processing disorder and I rely on CC in all TH-cam videos in order to understand what's going on, and it makes me feel a bit unhappy that I have to pass on this one.
As an American who is fluent in my native language only it is very impressive that she is at least conversational in all of these different languages. Being around so many different cultures and languages must be so interesting. I envy Europeans for that.
Wow such a time consuming procedure to make chocolate. I haven't even imagine that it would be so hard to make chocolate that i really love ❤. Respect to the people that work to that factory. And we haven't seen the hard work of collecting the covoa beans
Good, but you skipped the key parts like the separation of cocoa butter and the chocolate melanger (the last machine) - this one keeps the exact temperature needed to obtain the specific type of crystal that makes the chocolate "snap".
@@LiborTinka you"re right, the need to temper chocolate is fairly common knowledge. However, what I meant before was that they might have a special _technique_ they use that they might want to keep secret, similar to how in another video in this series where the process of making the dough isn't filmed to preserve the company secret.
I wonder who the first person was to realize this not so pleasant looking bean within a pod could be turned into something that billions and billions of people throughout time would and will come to love. I also wonder this about chicken. The chicken is kind of a scary looking bird. I wonder who the first person was that saw one and thought, “There’s dinner!!”
It wasn't like that. For over a thousand years Mesoamericans made a bitter drink from these beans. Columbus introduced it to Europe, and only hundreds of years later someone invented the process to make solid chocolate bars.
Growing up near Hershey PA and going on the ride where they teach you about making chocolate a lot gave me an interesting frame for this video. It was cool to compare this company's process with the Hershey process!
Once you have had good chocolate, it becomes impossible to go back to the waxy garbage like Hershey. A true good chocolate will blow your mind! Was a wonderful video, now I want chocolate!
This lady anchor is quite lucky since she is one of the few people on this planet who inspite of not working in the cocoa industry got an oppurtunity to taste one of the most premium food products of the world -Swiss Chocolates- in each stage of its manufacturing process.
Yeah, and that’s the reason Hershey’s chocolate has that acidic (and what some deem, vomit-like) aftertaste; they chose to use fresh milk in their recipe instead of powder.
@@bennyboiart7781 He actually brought a huge load of fresh milk for his factories but due to WW11 I believe it went off in storage. He dried it out and used the dry powder that was left. It’s the same way they do it today that acidic vomit inducing aftertaste is because gone off dried milk has been used and the American public love their familiar tastes. No disrespect but American chocolate is garbage in general unless it’s expensive artisan stuff.
Will this Canadian company the challenge for these guy what you think, there ideal is good, a little help goes a long way, maybe but like there style, waiting to taste myself
@@kalebkurian6001 Slave Labour has been key across the African continent since the dawn of civilisation. Tribal leaders the Pharaohs and countless others forms of authority have always used it against their own people.
Worked at Whitman Chocolates in Philadelphia. We had a brilliant vice president in charge of the lab and quality control who was born in Sweden. He had a local company that made asphalt mixers modify 3 machines to make his own conches. Each had two 100 HP motors with 8' paddles. They would conche the chocolate for 8 hours. A few years later they purchased a German conche with all the bells & whistles that broke down 50 times more then the home made machines. This pig of a machine used twice as much expensive lecithin so they only ran it once a day while while the home made machines ran 24 hours a day. They had a million dollar 28' high bean roaster that had 144 long glass tubes to extract heat from exhaust to save fuel. Would catch on fire once or twice a year but the built in fire extinguisher system feed from nitrogen tanks would put fire out.
I grew up right next to this very chocolate factory in Versoix (my hometown in the outskirts of Geneva). I remember the smell of chocolate in the air as I'd walk out of school at lunchtime, it was amazing.
French, Italian and English…Claudia’s ease with languages and her hosts continues to impress. Thank you, Claudia, for all your work producing Regional Eats.
Her language ability amazes me as well! I wish I had half the language skills as her. I'm the product of an American upbringing I guess; though I try my best whatever country I'm in. Great video as always.
I am only fluent in Spanish and part of french (from uk)
She can speak spanish too. Maybe portuguese too, I forget
I was coming down to the comments to say the same. Able to produce these great little documentaries all while flipping languages is very impressive
ok. cool but i can 4 swissgerman,german,english and quite french.
I live 20 min away from this chocolate factory and as a child I visited a couple of times when they opened their doors to visitors during the annual chocolate festival. At the end of the tour you're allowed to take chocolate home directly off the conveyor belt. Nice memories
Damn that's so cool
lucky
Lucky!
Is your name Augustus gloop?
I've worked in a well known, high end chocolate store. The taste was exquisite, compared to a bar of chocolate sold in a convenience store. I remember having to taste every single chocolate they sold, in order to inform the customer on what it taste like. Gained 10lbs while working there, lol.
Wow. Also Claudia needs her own show on national TV, she is so talented and a natural at interviewing and appreciating the craft.
Lies again? Eat Chocolate Ezlink Card
The whole process of making chocolate is really fascinating, it's so complex that I wonder how people in the past first discovered the process to make chocolate. Quality content as usual, I learned a lot from watching these vids
That "people" you talk about were the Spanish. They sold the recipe to other countries.
@@bullgrim milk chocolate is English
@@Boykofan huh..I always thought the Italians discovered it.
@@Boykofan Nope. It is not. England might be a predatory country, but they didn't had any cocoa from America.
@Haze. kk lol sorry I did mean the Switz, I have Italy on the brain today 😆
I was trained as a chocolate taster by Mars. After basic taste training I was put on the team for cocoa beans arriving. We had a team of twelve on the taste panel. We got really good with it. Lotsa fun! Long retired now.
That's so cool! We have a Mars factory in my town and I've always been curious about what it would be like to work there.
I didn't know the fiber particles had to be that specific at 18 microns. One of the reasons why I want to visit Switzerland is the chocolates they make.
I can recomend you the Lindt Museum or the Gailler Museum. Both are cool. I think the Lindt Museum is cooler, because you can eat as much Lindt chocolate you want
@@naitomea14 Lindt chocolate are superb. I become a fan of Lindt chocolates, and buy them every week! The high-quality ones are really not cheap!
@@eugenelim11 Naaa, Lindt is 'cheap' xD There are some chocolates that costs about 2-3 more than lindt. Grand Crue is very nice
@@naitomea14 It is not cheap in my country. Prices are $5-$7 for a bar of chocolate.
And for some, it is $20-30 for a small packet.
The premium ones can cost $100-120.
=(
If you live in the EU or Switzerland, is it cheaper?
@@eugenelim11 I live in Switzerland. And a nornal Lindt Bar costs about 3CHF.
(A Coca Cola 4.5dl costs 1.20CHF)
Lindt Praline costs about 19CHF / 500g - well for that you become almost a Pizza Margharita in a Restaurant (without a drink)
My french teacher from high school was from Switzerland and he always gave us swiss chocolate! Amazing!
"Yeah, my chocolate is better than yours"-The French Teacher
But Belgian is the best.
@@kutarsk5347 lol
I love Claudia! It’s always a joy to watch her interviews
Many people are well spoken but not every one of them is captivating when talking, I think that it's a gift to have such a persuasive voice that is easy to lean your ears on. Kudos to her!
I remember buying and eating chocolate from Switzerland. It was unlike anything I had ever eaten. So good!
Hello Laura
Happy that my canton ( geneva) and my City ( Versoix) is in this video! I live in Versoix, the city where favarger makes his chocolate. Every morning it smells chocolate in the center of the city 😭
Exquisite hell, no doubt.
I‘m from Kilchberg (Zürich) where Lindt has their chocolate factory and it smells like chocolate every time bad weather comes 🤣🤣🤣
Claudia, your show is absolutely amazing, you're such a great host. You ask very good questions, always with a dash of humor, while never taking the spotlight off of your interviewee. That is talent!
Roberto, your passion for pesto is mesmerizing. Not a single note of pedantry or condescension in your explanations, rich with the history of the ingredients and the art of making pesto. It was an absolute pleasure to hear listen to you!
And to the rest of the team who made this episode possible, amazing work! From the camera work to the music, everything was amazing! Thank you 🙂
I completely agree with this statement. Seeing a video with Claudia brings a ray of sunshine to my day!. Roberto is one lucky guy :)
Lies again? Ezlink Card Eat Chocolate
@@NazriB where did i lie u normie
So I was curious about Favarger and it looks like they're a bean to bar maker, which generally means that they work directly with their farmers or through a cooperative to buy the beans at more than fair trade wages. (Likely at their size they're coordinating with the farmers directly, so I wish there was more information on that in the video!) Still, it's so neat to see how various chocolate makers approach the process of making chocolate!
Most Swiss and Belgian chocolate makers are bean to bar; it would be a shame for a chocolate brand in those countries not to be.
They likely are not paying anything close to fair trade for their cacao
@You are trapped in this reality. Don't reincarnate that problem is certainly much worse with Hershey, nestle..etc…
@You are trapped in this reality. Don't reincarnate
In the voice of uncle Roger: "Why you so weak?"
@@Youaretrapped defo not in Switzerland. Have you ever been to Switzerland? You could eat ur meal from the concrete floor, it's so clean.
You can see that this man likes his job! Des explications tres detaillees! Nice!
Kudos to Claudia Romeo and staff for producing these videos. Having found the best quality companies make these videos truly valuable
I really hope the cocoa farmers in ghana who farm the beans are paid well.
Doubtful :(
i hope the are not
Let's hope it's fairtrade
@@picoloc1980 i hope your mum is not paid enough
No they are not, and the chocolate companies use middlemen so they are not held accountable and can claim that its fair trade
First thing I've noticed, Claudia is speaking in a different language again! I scrolled down to the comments section and found alot of same observations and compliments to Claudia. One of the greatest achievement of being a human is to be able to speak in a different languages. I'm one of those people that so much admired Polygot or Multi lingual person.
Big respect for Claudia, shes carrying the whole channel
She is not always knowledgeable and sometimes points to the wrong directions. Her only strength to me is that she is multilingual.
she’s the only one i can listen to, the others are too annoying
@@heavenlymilano yout mother said same to me
@@gorillachilla iraniancuck
@@gorillachilla Your mother said it to me last night. The last time I saw her was 9 months before you were born.
It's clear from all the food videos, that if you want to be successful in the business you really have to be passionate and knowledge-hungry about your craft. Inspiring!
English, Italian, French and Spanish she can speak fluent! It's amazing and her presentation is always an enjoyment to watch! Wish i could speak so fluently
romance languages are quite similar to each other so it's not really difficult (unless you're studying Romanian)
@@RED-my9hl they are difficult nonetheless. My native language is Spanish and it’s hard for me and many others, to learn French. Italian as well, it’s harder to learn. So yeah, the interviewer is very smart for that
Let’s give a shout out to 🇲🇽Mexico 🇲🇽for making chocolate possible!! This Puerto Rican is grateful for this invaluable contribution to humanity!
This is usually an oppressive trade, Cocoa farmers are paid 2200usd for a tonne of cocoa beans. 1 tree produces 1kg of cocoa beans a year. 70% of the world's cocoa comes from Ghana and Ivory coast,they are not the ones making massive profits. This is the final year of cocoa exportation from Ghana to the Swiss, so expect a decline.
@Sabrina Kall you can even look it up on TH-cam
@@wtfiaaan1919 It's not real lol. It's exactly as he said, a misinterpretation. However, if it were true, the swiss would just find elsewhere to grow it.
@@CamAteUrKFC Simple logical thinking really. Who would stop selling to one of the wealthiest buyer? International companies that make cheap chocolate are the real issue.
Claudia is always so good to watch , her language skills are brilliant. She is also very diligent about wearing a good mask .
Won't somebody design a mask so that people like this man can cover their noses? No point him even wearing a mask if his nose is hanging out .
same thought, why only wear mask on the mouth, when the nose also expelled air which would have carried germs/bacteria/virus
@@iamscoliosisgirl flavour for the chocolate, like how cheese needs bacteria, of course
The mask is completely pointless anyway.
One of my favorite regional eats episode 😁
Claudia is a fantastic host, she really elevates this series.
France: Guillotine for human head !
Switzerland: Look, I chop cacao beans !
Claudia being the best, always
I could listen to Claudia talk forever. Her voice is ASMR incarnate
One of worlds finest, sweet, delicious, tender chocolates that will make make your dreams come true.
But it can not compete with Belgian chocolate.
She is my fav personality in TH-cam, talent and cool 😍
I hope Ivory Coast and Ghana able to develop their chocolate processing, so they can profit more.
Nobody is going to want to export chocolate from those countries. Let's be real.
@@kieragard They produce 72%of the world's Cocoa beans, Swiss have not being paying them well and they have decided this is the final year of exporting to the Swiss. It has been an oppressive trade.
@@wtfiaaan1919 yeah, are you going to buy Ghana chocolate and ivory coast chocolate. I know won't. If I had the option of French chocolate and American chocolate or Ghana chocolate. Guess which one I'll pick. Guess what most people will pick.
@@kieragard yes but where will the French, Swiss, Belgium cocoa come from?
@@wtfiaaan1919 from Africa usually. However, there's so much more to chocolate than just the cacao beans
The flex of not needing to read the subtitles because you speak french>>>>>>
ഇവൻ ആരുവാ😒
@@aroundtheworldin15minutes75മലയാളികൾ എല്ലാ സ്ഥലത്തും ഉണ്ട് മലയാളി ഉയിർ
Hi Insider, could you please ensure that the correct language is selected for the automatic captioning software? The current captions are not understandable as it recognizes spoken English as French. I have auditory processing disorder and I rely on CC in all TH-cam videos in order to understand what's going on, and it makes me feel a bit unhappy that I have to pass on this one.
Claudia outclassed all the other hostesses. She's funny and smart. She's a keeper 🙏🏻
As an American who is fluent in my native language only it is very impressive that she is at least conversational in all of these different languages. Being around so many different cultures and languages must be so interesting. I envy Europeans for that.
Wow such a time consuming procedure to make chocolate. I haven't even imagine that it would be so hard to make chocolate that i really love ❤. Respect to the people that work to that factory. And we haven't seen the hard work of collecting the covoa beans
They have to use fairtrade here.
You can make chocolate faster and cheaper, but it won't be so good. It will have a crumbly texture and off-flavours.
Good, but you skipped the key parts like the separation of cocoa butter and the chocolate melanger (the last machine) - this one keeps the exact temperature needed to obtain the specific type of crystal that makes the chocolate "snap".
yeah i was wondering why the chocolate had a such clean snap but i didn't see any tempering done. good to know they temper their chocolate!
Perhaps they wanted to ensure certain parts of their recipe remain secret?
@@bennyboiart7781 no this is a common knowledge in chocolate making (see Van Houten process and chocolate tempering)
@@LiborTinka you"re right, the need to temper chocolate is fairly common knowledge. However, what I meant before was that they might have a special _technique_ they use that they might want to keep secret, similar to how in another video in this series where the process of making the dough isn't filmed to preserve the company secret.
The machine that they used to fill the piping bag that she used is a tempering machine. It does it automatically
Wow Claudia, je vous remercie pour vos bons choix de produits et vos agréables rencontres avec tout ces artisans. Grazie molto de Montréal, Qc, Canada
I wonder who the first person was to realize this not so pleasant looking bean within a pod could be turned into something that billions and billions of people throughout time would and will come to love.
I also wonder this about chicken. The chicken is kind of a scary looking bird. I wonder who the first person was that saw one and thought, “There’s dinner!!”
It wasn't like that. For over a thousand years Mesoamericans made a bitter drink from these beans. Columbus introduced it to Europe, and only hundreds of years later someone invented the process to make solid chocolate bars.
Growing up near Hershey PA and going on the ride where they teach you about making chocolate a lot gave me an interesting frame for this video. It was cool to compare this company's process with the Hershey process!
Once you have had good chocolate, it becomes impossible to go back to the waxy garbage like Hershey. A true good chocolate will blow your mind! Was a wonderful video, now I want chocolate!
Wow superb fantastic shareing I so amazed to to how make chocolate at big range very informative awesome shareing I love chocolate 👌👍😋💕
I think Swiss chocolate is better than American chocolate. Just creamier, richer, sweeter, and SUPER tasty!
This lady anchor is quite lucky since she is one of the few people on this planet who inspite of not working in the cocoa industry got an oppurtunity to taste one of the most premium food products of the world -Swiss Chocolates- in each stage of its manufacturing process.
Thank you Claudia. Another informative video. Thanks for sharing
Love Claudia!! Fav host by far
Ah yes, a chocolate factory that wont get its visitors killed.
Wonder how many languages she speaks. IMO shes the best this show has. I always look forward to see if she is on the program.
All I can see is Claudia tasting them a lot. Ahhh..I would love to taste it right on the place.
Keep it up for the brilliant videos, Insider.
Hope Ghana can rise and be number 1 for their chocolate industry
From México 🇲🇽 to the World 🌍🌎
Claudia = goddess. Such a stunning and sweet person. Her videos are the most entertaining
Faverger is a legend. Well done food insider, most of international news go to bigger names that are not as precise and legendary as Faverger.
I won't be impressed with technology until I can download chocolate.
I always wondered why its almost always milk powder and not fresh milk used. Makes sense!
Yeah, and that’s the reason Hershey’s chocolate has that acidic (and what some deem, vomit-like) aftertaste; they chose to use fresh milk in their recipe instead of powder.
@@bennyboiart7781 He actually brought a huge load of fresh milk for his factories but due to WW11 I believe it went off in storage. He dried it out and used the dry powder that was left. It’s the same way they do it today that acidic vomit inducing aftertaste is because gone off dried milk has been used and the American public love their familiar tastes. No disrespect but American chocolate is garbage in general unless it’s expensive artisan stuff.
6:03 did they just touch it with their fingers then tip it back onto the line?
Will this Canadian company the challenge for these guy what you think, there ideal is good, a little help goes a long way, maybe but like there style, waiting to taste myself
Great stuff Claudia!!
Chocolate is life!
Its crazy how they dont even grow cacao but manage to be the face of choclate of the world
Along with Belgium 🇧🇪
slave labor in African countries is KEY
@@kalebkurian6001 Slave Labour has been key across the African continent since the dawn of civilisation. Tribal leaders the Pharaohs and countless others forms of authority have always used it against their own people.
Yes, outrageous how a country can import raw ingredients from another country and make a good product from it.
I need one of those chocolate streams in my kitchen. Like an additional tap in my sink. Seriously. I neeeeeeed it.
There's a massive difference between needing something and diabetically wanting something...😐
I'm pretty certain that if I worked in that factory I would die of a chocolate overdose... 🤣
I love Claudia!
I hope claudia got her Xmas bonus!
Claudia is amazing!!!!
Go go Switzerland🇨🇭
Claudia is by far the best host of all
Amo chocolate 😍🍫😋
I love it tooooo chocoolaatoooo❤❤
Thank you Claudia and Food Insider.
Good week 🏡💤 paradise....
wow! yummmmm
That’s a LOT of work. Wow.
been watching a lot of insider stuff, all i wanna be now is to be one. i get to eat food from different places!! xD
4:35 If I didn't know what it was... I would have guessed something different hahahaha😂
claudia loved taste every stage of production
I wish I could find the Milka brand chocolate at my supermarket. It was always the best!!!!!
Hello from Belgium 🍫🇧🇪🇦🇹🇩🇪🇱🇺 🇱🇮🇨🇭
I am more amazed with Claudia’s vast knowledge of different languages 😂
Worked at Whitman Chocolates in Philadelphia. We had a brilliant vice president in charge of the lab and quality control who was born in Sweden. He had a local company that made asphalt mixers modify 3 machines to make his own conches. Each had two 100 HP motors with 8' paddles. They would conche the chocolate for 8 hours. A few years later they purchased a German conche with all the bells & whistles that broke down 50 times more then the home made machines. This pig of a machine used twice as much expensive lecithin so they only ran it once a day while while the home made machines ran 24 hours a day. They had a million dollar 28' high bean roaster that had 144 long glass tubes to extract heat from exhaust to save fuel. Would catch on fire once or twice a year but the built in fire extinguisher system feed from nitrogen tanks would put fire out.
Wow I didn’t realize Whitman was made in Philly!..not very good chocolate, but still very cool, and very interesting story thanks for sharing.
I love Claudia
Shout out Ghana! 🇬🇭
I couldn't work in a place like this I would eat everything hehehe
Looks delicious. I love chocolate.
Wow
I would appreciate a questionnaire to ascertain that I grasped the main points please.
Love chocolate & especially Swiss chocolate ( Belgian chocolate is incredible as well)
I'm wondering how many languages does she know?!?
well done, interesting video
I see you were extra thorough with the quality control this time
Love this💚
I'd drink that as hot cocoa, my god
Yay Claudia!!
omg it looks so yummyyyyyy!! 🥰💕💕💕
great show
beautiful language
Thanks, interesting
Keep up the great work
I grew up right next to this very chocolate factory in Versoix (my hometown in the outskirts of Geneva). I remember the smell of chocolate in the air as I'd walk out of school at lunchtime, it was amazing.
Here to join in and lay down the love for Claudia! What a woman 😍
Amazing work omg