Chocolate is one of the most common flavors in the world with a recognizable decadence and sweet taste. But the origins of chocolate are bitter, derived from cacao trees, typically in tropical climates in South and Central Americas and West Africa, and the history of chocolate goes back centuries with medicinal and ritualistic uses. Pastry chef Antonio Bachour of Miami's Bachour Bakery shares the many different types of chocolate, describes the creative ways he uses chocolate in his pastries, and explains how his Puerto Rican upbringing inspires his desserts. Bachour only uses Valrhona luxury chocolate, made purely from cocoa bean, and teaches classes across the globe with the premium French chocolates. Valrhona has been a leader in the pastry world for more than a century, a must-have ingredient in many top chefs kitchens. Marine Leman, Director of Marketing at Valrhona, reveals the secrets to their high-quality chocolates, health benefits and mission as a B-Corp company.Follow @antonio.bachour @valrhonausa @valrhona @wherechefesshop @ingredientinsidersIn partnership with The Chefs' Warehouse, a specialty food distributor that has been purveying high-quality artisan ingredients to chefs for over 30 years @wherechefsshop https://www.chefswarehouse.com/Produced by Haynow Media @haynowmedia http://haynowmedia.com