Anything you want to open, you know, my credit card is warm.

I warmed it up ahead of time.

I'm in the meadow, a tiny little shrine to craft chocolate in Lower Manhattan and I'm with

Clay Gordon. So we have Cyrene in Canada, we have Askenozi, Amnon, still might

be the only from the bean chocolate maker in Iceland.

So their factory is in Reykjavik. I've been there.

Oh wow.

Clay is the chocolate expert from Chapter 4 who took me through Whole Foods and clued me into the corporate

powers behind almost every bar on that shelf.

And that experience left me longing for the independence, the small players who are crafting really good stuff out of sustainably

sourced beings.

Up to now on the show, we've been focusing on the handful of people working with truly

wild cacao, which is kind of a unique situation. And of course there are also

hundreds of producers around the world making amazing chocolate from the small supply of

high-quality farmed varieties. And as a professional journalist I felt it would be irresponsible of me,

not to, you know, familiarize myself with those chocolates as well. So Clay whisked me onto the subway

and under the East River to the meadow,

which has about 300 bars on its shelves,

displayed like fine art.

And now he's talking me through them

as he grabs the greatest hits.

Mirazam, date paste and fennel, o-m-g.

...