Enjoy this clip from a Raw Chocolate Cooking Class with Raw Food Expat Chef Jennifer Robertson in Bangkok, Thailand. We photographed as she taught her students to make raw chocolate smoothies, fondant with rasberries, and homemade ice cream with raw cacao beans and powder.
To sign up for a class or find out more about Jennifer visit the website for De-hydrated Modern Living Cuisine:
http://www.de-hydrated.com/
For more updates on what's edible and excellent in Bangkok, take a look Eating Thai Food: http://eatingthaifood.com
Twitter: @eatingthaifood
This video is presented by Mark Wiens. Follow him at http://migrationology.com/ and http://eatingthaifood.com/ and subscribe so you don't miss his next videos http://www.youtube.com/subscription_center?add_user=migrationology
Also, get a copy of my Bangkok eBook: http://migrationology.com/ebook-101-things-to-do-in-bangkok/
To sign up for a class or find out more about Jennifer visit the website for De-hydrated Modern Living Cuisine:
http://www.de-hydrated.com/
For more updates on what's edible and excellent in Bangkok, take a look Eating Thai Food: http://eatingthaifood.com
Twitter: @eatingthaifood
This video is presented by Mark Wiens. Follow him at http://migrationology.com/ and http://eatingthaifood.com/ and subscribe so you don't miss his next videos http://www.youtube.com/subscription_center?add_user=migrationology
Also, get a copy of my Bangkok eBook: http://migrationology.com/ebook-101-things-to-do-in-bangkok/
Good video mark👍💖😍
65th Mark Wiens Video. In quarantine I have started watching Mark Wiens video. Watching from the start. Let's conquer!!
🤤🍰
Huh what was Jennifer saying ??
Best chocolate for me is Läderach Swiss chocolate, I get every two weeks a 500 gr fresh made bagged from my bf mainly dark chocolate.
Once you tasted Swiss chocolates, you only want to eat Swiss chocolate. There is a special maturing the chocolate technique
which is very time consuming and a lot of handcraft which makes Swiss chocolate quality unique and superior.
I am not Swiss but I appriciate top quality because I value honest and enjoyable food no matter from which part of the world.
Mark since I am watching your food experienced all over the world I am so inspired to taste and eat the things you try,
I am now cruising through Switzerland to find the Chinese, Japanese, Cambodian ingredients. Luckily I have now a half
bunch of Thai sweet basil, Thai coriander, and cha phlu leaves I could find in a back area Asia shop around Zürich which made me very happy.
I tasted them and I liked them. Completely new for me in taste and texture. I thank you for that Mark and Ying.
I wish you all the the best and an arm full of success for the future with migrationology and your food and travel adventures.
I hope you hit the top with subscribers!