>> A museum rich in history and calories. New York's new Chocolate Museum celebrating the sweet stuff back to its ancient Mayan roots when it was first produced as a drink, later turned into tasty morsels by Europeans in a process that's continually perfected, says famed chocolatier and museum owner, Jacques Torres.
>> You still ferment the beans, you still roast them, you still remove the shell and get the nibs, and you still have to grind that, mix it with sugar. But because now we have a machine, the chocolate is a lot smoother, we can really remove all of the acidity.
The flavor is completely different, it's actually way better now.>> Tour the chocolate artifacts and accoutrements. Who knew there were once fancy mustache cups that prevented hot chocolate from sticking to a hairy upper lip? Torres also indulging patrons with truffle making lessons, no word on whether you get to lick the pan.
>> Then you want to close.