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Stagione 1
Data di messa in onda
Gen 01, 2021
Rachel explores new ways to pair chocolate with other flavours. She learns the science of tasting chocolate and makes dishes such as chocolate cardamom meringues.
Rachel explores new ways to pair chocolate with other flavours. She learns the science of tasting chocolate and makes dishes such as chocolate cardamom meringues.
Data di messa in onda
Gen 01, 2021
Rachel goes on a historical and spiritual journey to discover chocolate’s universal appeal. Her enticing recipes include chewy, crunchy chocolate cookies.
Rachel goes on a historical and spiritual journey to discover chocolate’s universal appeal. Her enticing recipes include chewy, crunchy chocolate cookies.
Data di messa in onda
Gen 01, 2021
Rachel explores chocolate’s versatility. She mixes it with savoury in a polpette penne, and in Stockholm she learns about pairing drink with chocolate.
Rachel explores chocolate’s versatility. She mixes it with savoury in a polpette penne, and in Stockholm she learns about pairing drink with chocolate.
Data di messa in onda
Gen 01, 2021
Rachel learns what’s really in a chocolate bar and discovers a surprising new trend in Amsterdam. Plus, she makes delicious chocolate banana splits.
Rachel learns what’s really in a chocolate bar and discovers a surprising new trend in Amsterdam. Plus, she makes delicious chocolate banana splits.
Data di messa in onda
Gen 01, 2021
Rachel celebrates the indulgent side of chocolate. She creates a luxurious chocolate mousse with a twist, and adds a chocolatey take to a pasta dish, cacio e pepe.
Rachel celebrates the indulgent side of chocolate. She creates a luxurious chocolate mousse with a twist, and adds a chocolatey take to a pasta dish, cacio e pepe.
Data di messa in onda
Gen 01, 2021
Rachel serves up a chocolate-lover’s ice cream dream, makes chocolate bread, and visits London to sample chocolate from around the world.
Rachel serves up a chocolate-lover’s ice cream dream, makes chocolate bread, and visits London to sample chocolate from around the world.
Data di messa in onda
Gen 01, 2021
Rachel visits Stockholm to learn tips from an award-winning chocolatier. Then she makes venison ragu and other dishes that are perfect for a celebration.
Rachel visits Stockholm to learn tips from an award-winning chocolatier. Then she makes venison ragu and other dishes that are perfect for a celebration.
Data di messa in onda
Gen 01, 2021
Rachel is inspired by an indulgent Italian chocolate truffle for her first recipe. Plus, she has a tour of London’s incredible chocolate shops.
Rachel is inspired by an indulgent Italian chocolate truffle for her first recipe. Plus, she has a tour of London’s incredible chocolate shops.
Data di messa in onda
Gen 01, 2021
Rachel shares her recipe for a chocolate cherry coupe. Plus, she meets an award-winning chocolatier who specialises creating non-dairy treats.
Rachel shares her recipe for a chocolate cherry coupe. Plus, she meets an award-winning chocolatier who specialises creating non-dairy treats.
Data di messa in onda
Gen 01, 2021
Rachel visits the Cotswolds and discovers the secret to making perfect chocolate bars. Plus, she shares her recipe for confit cocoa cod.
Rachel visits the Cotswolds and discovers the secret to making perfect chocolate bars. Plus, she shares her recipe for confit cocoa cod.
Data di messa in onda
Gen 01, 2021
Rachel explores new ways to pair chocolate with other Rachel discovers how a Michelin-starred chef creates a showstopping chocolate dish. Plus, she shares her recipe for easy mirror glaze chocolate cake.
Rachel explores new ways to pair chocolate with other Rachel discovers how a Michelin-starred chef creates a showstopping chocolate dish. Plus, she shares her recipe for easy mirror glaze chocolate cake.
Data di messa in onda
Gen 01, 2021
Rachel makes an indulgent chocolate and caramel fondants. Plus, she meets a chocolate expert who specialises in low-volume, high-quality bean to bar chocolate.
Rachel makes an indulgent chocolate and caramel fondants. Plus, she meets a chocolate expert who specialises in low-volume, high-quality bean to bar chocolate.
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