(2 Jul 2023)
ITALY CHOCOLATE
SOURCE: ASSOCIATED PRESS
RESTRICTION SUMMARY:
LENGTH: 6:56
ASSOCIATED PRESS
Capannoli, Tuscany, Italy – 15 June 2023
1. Revolving tray with cocoa beans from various countries
2. Chocolatier Cecilia Tessieri Rabassi takes a handful of cocoa beans and smells them
3. Bowls of cocoa beans and fragments in laboratory of Cecilia Tessieri Rabassi
4. Ranieri Rabassi, son of Cecilia, pours cocoa beans into a roasting machine
5. Close of cocoa beans going into roasting machine
6. Ranieri Rabassi extracts a sample of roasted bean to test it
7. Ranieri Rabassi releases roasted cocoa beans from roasting machine
8. SOUNDBITE: (Italian): Cecilia Tessieri Rabassi, chocolatier:
“This allowed me to create my laboratory and what I call “tomorrow’s chocolate”. In the range of products I have created and which I will continue to create, I decided to introduce a novelty which certainly comes from a desire to combine part of my land, I am in Tuscany, and therefore the wine, which is without doubt recognised as one of the most important products of Tuscany, with an ingredient for which I am known, cocoa. Therefore, I created this chocolate which I called Di Vino, and which is made with a secret process which combines a bottled wine, a Cabernet Franc in purity, with cocoa grains and chocolate.”
9. Close of roasted cocoa beans
10. Ranieri Rabassi takes roasted cocoa beans to a separating machine.
11. Ranieri Rabassi pours roasted cocoa beans into the separator
12. Close of cocoa granules separated from shells
ASSOCIATED PRESS
Vivoli, Tuscany, Italy – 16 June 2023
13. Aerial of Cabernet Franc vineyards in Tuscan countryside at Podere La Pace ++MUTE++
14. Close of Cabernet Franc grapes at Podere La Pace
15. Winery at Podere La Pace
16. Simone Maggioni (white shirt), owner of Podere La Pace, walks into wine cellar with Gianluca Battista, general manager of the estate
17. Gianluca Battista extracts some Cabernet Franc wine from an oak barrel and smells it
18. Battista (left) and Maggioni taste a glass of Cabernet Franc
19. SOUNDBITE: (English) Simone Maggioni, businessman and owner of Podere La Pace:
“So, Cecilia came here, she brought chocolate samples, we sat at the table, she broke it and she explained…”
ASSOCIATED PRESS
Capannoli, Tuscany, Italy – 15 June 2023
20. Cecilia Tessieri Rabassi breaks a bar of chocolate
21. Close of broken chocolate on plate
ASSOCIATED PRESS
Vivoli, Tuscany, Italy – 16 June 2023
22. SOUNDBITE: (English) Simone Maggioni, businessman and owner of Podere La Pace:
“And then I realised the appearance is important. The texture of the chocolate treated with the Cabernet Franc, and so the visual, the touch, the smell, you smell it, it’s unique, the fragrancy of the Cabernet Franc with the cocoa, and then you taste it. You melt it in your mouth, you close your eyes, and it’s magic!”
ASSOCIATED PRESS
Capannoli, Tuscany, Italy – 15 June 2023
23. Pan right to left of cocoa granules to bar of “Di Vino” chocolate
24. Close of spatula dripping chocolate on to blades of chocolate machine
25. Liquid chocolate pours into metal bowl
26. Close of bowl filling with liquid chocolate
27. Cecilia Tessieri Rabassi pours molten chocolate onto a marble slab in her laboratory
28. The molten chocolate is spread with two spatulas
29. Close of molten chocolate being spread with spatulas
30. Cecilia Tessieri Rabassi takes moulds from a shelf to a chocolate machine, fills them, puts them on to a vibrating tray to level the molten chocolate and then puts them in a fridge to cool
ASSOCIATED PRESS
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