00:00Snehathindeyum, Sandoshathindeyum, Pradigamayikaanunna Chokelejuna, Avishakar eera yana
00:23Sajeevamayi, Kabibahandaki Kawaawaanunna Chokelejuna, Ivishakar eera yana, Zandoshathindeyum, Chokelejuna, Avishakar eera yana
00:49The cocoa has been made for 3 acres of cocoa.
00:53It has been made for 3 acres of cocoa.
00:55It's been made for 3 acres of cocoa.
00:59It's been made for 3 acres of cocoa.
01:03It is not made for the cocoa.
01:06This is the cocoa factory.
01:12What's the most important thing about the chocolate?
01:16The chocolate is not a good thing.
01:19How much chocolate is in this place?
01:22What is the chocolate?
01:24How much we can do it?
01:25This is the matter.
01:27That's why we have to concern you.
01:29Just like this, you can't help you.
01:31So, one day I have to do a business.
01:34One day I have to do a business.
01:37I have to do a business with one day.
01:40I'm finished in Kerala.
01:42I'm done 3 bags of chocolate in Kerala.
01:46I'm the one that I'm going to get over here.
01:48I'm going to get the chocolate in my opinion.
01:52I'm going to get over here.
01:54I'm going to make one more than two weeks.
01:58I'm going to make a new product for me.
02:00And I'm going to make a new chocolate.
02:02I will be here.
02:04I'm going to make a new chocolate.
02:08The chocolate is a gift for the 3 acres of milk.
02:15The chocolate is a big deal.
02:20The chocolate is a big deal.
02:23The chocolate is a big deal.
02:29The chocolate is used as age-wise.
02:32In my opinion, if we add a little bit of 80% dark,
02:37a little hyper-hyper,
02:39because they don't absorb the nerves.
02:42That's why it's hyper-hyper.
02:45That's why the chocolate is used as age-wise.
02:48The milk is used as milk.
02:53It's not chocolate.
02:56Because it's cocoa butter, milk, sugar.
03:01That's a milky bar.
03:03The milk is used as milk and glucose.
03:08It's not a milky bar.
03:10It's not a milky bar.
03:14That's a milky bar.
03:16It's a milky bar.
03:18It's not a milky bar.
03:21It's a milky bar.
03:25So we add milk chocolate.
03:29Now, the truth is 24 times of the skin.
03:32It's a dark milk.
03:35Is our choice?
03:37It's a percentage of chocolate.
03:39We add Até lainted up this year to complete the chocolate can preestry.
03:42。
03:44Al yeah?
03:46Sometimes, we don't have so much food often, we are the ones in our作 cl gives us a bit of chocolate
03:49On the factory in the early 40 Freund grouping, chocolate comes on very fascinating
03:52and is the way the chocolate is still alive
03:54To see how such chocolate gets to a market Our transparent is We have our someruktur
04:00We look back at theaten米 side It out of our for sale
04:05But this is 2am for sale
04:10My name is Chocolat, my name is Chocolat.
04:24Thank you for joining us.
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