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Tasha and Paul follow on from their hot chocolate adventure to show us how to temper chocolate into an amazing chocolate bar. The mould for this chocolate bar is a scaled down version of the Parthenon frieze and was made by the British Museum facsimile maker. To find out more about the history of chocolate, read Tasha’s article on her 18th century chocolate champions on the British Museum blog, or visit her website http://www.avmcuriosities.com/ to see what else she’s been up to. Paul A. Young is a groundbreaking and inspirational chocolatier who is at the forefront of the British chocolate scene. You can find out more about his work here: http://www.paulayoung.co.uk
Museum Scientist, and Andrew W. Mellon Foundation fellow, Dr. Lucia Pereira-Pardo explains how the Museum employs the latest laser technology to conserve heritage objects. The wall painting currently undergoing conservation is part of the Wadi Sarga research project at the British Museum. You can find out more about the project here: https://goo.gl/RYYECY The Museum is very grateful for the generous donation of the ER:Yag laser by Ed and Anne Teppo.
How to drink coffee the right way and healthy? Why is coffee good for you? Here are 7 surprising reasons why you need to get yourself a cup of coffee right now. Subscribe to Bright Side : https://goo.gl/rQTJZz ---------------------------------------------------------------------------------------- Our Social Media: Facebook: https://www.facebook.com/brightside/ Instagram: https://www.instagram.com/brightgram/ 5-Minute Crafts Youtube: https://www.goo.gl/8JVmuC ---------------------------------------------------------------------------------------- For more videos and articles visit: http://www.brightside.me/
#shawweek continues with an entire day of eating! Buckle up and prepare for a wild ride as Brian, for the first time ever, shows exactly how much he eats before a big training day! FOLLOW Mark Bell ➢ Instagram: https://www.instagram.com/marksmellybell ➢ Facebook: https://www.facebook.com/MarkBellSuperTraining ➢ Twitter: https://twitter.com/marksmellybell ➢ Snapchat: marksmellybell ➢SHOP NOW: https://www.howmuchyabench.net FOLLOW MBSlingshot, Power Magazine, and PowerCast ➢ Instagram: https://www.instagram.com/mbslingshot ➢ Instagram: https://www.instagram.com/thepowermagazine ➢ Instagram: https://www.instagram.com/MarkBellsPowercast FOLLOW SuperTraining Gym & Athletes ➢ Instagram: https://www.instagram.com/thesupertraininggym ➢ Snapchat: supertraininggym FOLLOW Filipino Thunder ➢https://www.instagram.com/filipinothunder FOLLOW Smokey ➢ Instagram: https://www.instagram.com/lilsmokeyst FOLLOW Fat Dan ➢ Instagram: https://www.instagram.com/stormcloud415 FOLLOW TheNattyProfessor ➢ Nsima's IG: https://www.instagram.com/thenattprofessor Created and produced by HMYB Media. Head of Media: https://www.instagram.com/cinnamontographer Lead Photographer: https://www.instagram.com/iamandrewz
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Tasha Marks is back for episode 2 of the Pleasant Vices series. This week she is joined by master chocolatier Paul A. Young to discuss chocolate’s introduction to 18th London as a delicious and beneficial drink. In this episode, Tasha and Paul recreate an 18th century hot chocolate (introduced to London by British Museum founder Sir Hans Sloane) with a Mesoamerican twist.
To find out more, read Tasha’s article on her 18th century chocolate champions on the British Museum blog, or visit her website http://www.avmcuriosities.com/ to see what else she’s been up to.
Paul A. Young is a groundbreaking and inspirational chocolatier who is at the forefront of the British chocolate scene. You can find out more about his work here: http://www.paulayoung.co.uk
Pleasant Vices is a four-part series on aphrodisiacs, beer, sugar and chocolate. Each is hosted by Tasha Marks with invited guests and each with accompanying recipe film. To accompany this episode Tasha and Paul will show you how to make a chocolate bar at home, inspired by the history of chocolate in London.