1Luxury chocolates make the perfect Valentine's Day gift for that special someone in your life.
2Bite into a piece and you'll get a taste of one of the finer things in life.
3Each chocolate is different from the next.
4It's that element of surprise that keeps us coming back for more.
5Ever since chocolate was discovered, people have had a craving for it.
6Today's luxury chocolates take our addiction to a whole new level.
7They add marshmallow cream and lots of pure butter
8to a mix of sugar and corn syrup to whip up some buttercream chocolates.
9Water, vanilla, and a special yeast enzyme complete the recipe.
10The enzyme will enhance the creaminess.
11They tuck the buttercream between ridged rollers which shape it into creamy columns.
12A wire slices them into bite-sized morsels.
13They tamp the buttercreams to a uniform height.
14Chocolate oozes up through the slats of this conveyor to coat the bottoms of the creams.
15Then it's on to a cool surface to solidify.
16Next, the creams travel through two curtains of chocolate
17while being coated on the bottoms again.
18A worker uses her fingers to make a symbol on the top.
19It's a clue as to what's inside.
20A trip through a 24.5 foot long cooling tunnel hardens the chocolate.
21And it's a feast for the eyes.
22You can look, but don't taste.
23These chocolates are headed to the stock room.
24Now production takes a sweet turn as they cook up a caramel filling.
25They add sugar and salt to water,
26followed by corn syrup and a lot of heavy cream.
27They fire up the burner and turn on the mixer.
28They add butter to enhance the flavor.
29As the mix comes to a bubbling boil, it caramelizes.
30Then they kill the heat.
31Otherwise the next ingredient, pure vanilla, would evaporate.
32They apply a non-stick substance to a big pan,
33then pour the caramel into it.
34They leave it to set overnight.
35The next day, they divide the caramel slab into squares.
36They feed the caramel squares into a device with circular knives,
37it's called a gang cutter and it slices the squares into strips.
38They turn the sliced square sideways
39and it goes through the gang cutter again to create caramel cubes.
40They dust the caramels with starch
41so they won't stick to each other as they go through the chocolate coating system.
42And that's how they get the caramel in the chocolate.
43To make cordial cherry chocolates, they load the cherries into a revolving pan.
44They add sugar crystals, and as the cherries roll around, they get an even coating.
45Along with the sugar, these cherries have been coated with a special enzyme.
46It will turn the sugar to liquid over the next 10 days for a juicier cherry taste.
47The enzyme effect is why the cherries get an extra coating of chocolate.
48It creates a solid shell that contains the sugary liquid.
49And now they're ready for cherry-picking chocoholics.
50Each box of chocolates contains 18 to 20 different varieties.
51Since they make three to four flavors a day,
52it can take up to a week to produce one of these luxury assortments.
53Of course, they'll be devoured in no time at all.
54For the customer, it's one sweet deal.