The Secret Life of Chocolate. Part 2: The fut...

In this edition Sheila Dillon explores the creativity of chefs, and asks how it’s being affected by the ongoing cost of living crisis. For Sheila, creativity in cooking is one of the pleasures we often take for granted when we go out to eat, and marvels at the alchemy chefs work ...  Afficher plus

A year after sharing a £10 supper with 200 strangers in Copenhagen’s Absalon - an old church turned community hub - Sheila asks whether that experience could be recreated in the UK. After all, communal meals here are often one-offs, sometimes pricey, or feel like generous soup ki ...  Afficher plus

Kim Chakanetsa speaks to two women who are making chocolate production both more sustainable and equitable. Vicki Bain is a South African chocolatier from Johannesburg who blends Belgian chocolate with the finest local and fresh African ingredients. Five years ago, Vicki lef ...

The bittersweet world of chocolate is complex - cocoa beans are produced by some of the poorest people on the planet and turned into chocolate for some of the richest, and the sweet stuff is haunted by child labour, slavery, trafficking and deforestation. But could the rise of ar ...  Afficher plus

Greg Jenner is joined by chocolate historian Alex Hutchinson and British TV legend Richard Osman to explore the culinary and cultural history of chocolate - Britain's favourite confectionery.Just what did the Maya use to flavour their cacao? How did cacao become chocolate and fin ...  Afficher plus

Greg Jenner is joined by chocolate historian Alex Hutchinson and British TV legend Richard Osman to explore the culinary and cultural history of chocolate.How did cacao become chocolate and find its way into our shops and hearts? A Muddy Knees Media production for BBC Radio 4.