#1 | 03/29/2021Perfectly Paired
Rachel explores new ways to pair chocolate with other flavours. She learns the science of tasting chocolate and makes dishes such as chocolate cardamom meringues.
#2 | 04/05/2021Something for Everyone
Rachel goes on a historical and spiritual journey to discover chocolate's universal appeal. Her enticing recipes include chewy, crunchy chocolate cookies.
#3 | 04/12/2021Chocolate Loves Flavour
Rachel explores chocolate's versatility. She mixes it with savoury in a polpette penne, and in Stockholm she learns about pairing drink with chocolate.
#4 | 04/19/2021It Started with a Bean
Rachel learns what's really in a chocolate bar and discovers a surprising new trend in Amsterdam. Plus, she makes delicious chocolate banana splits.
#5 | 04/26/2021Indulgence
Rachel celebrates the indulgent side of chocolate. She creates a luxurious chocolate mousse with a twist, and adds a chocolatey take to a pasta dish, cacio e pepe.
#6 | 05/03/2021We All Love Chocolate
Rachel serves up a chocolate-lover's ice cream dream, makes chocolate bread, and visits London to sample chocolate from around the world.
#7 | 05/10/2021Special Occasions
Rachel visits Stockholm to learn tips from an award-winning chocolatier. Then she makes venison ragu and other dishes that are perfect for a celebration.
#8 | 05/17/2021Chocolate Treats
Rachel is inspired by an indulgent Italian chocolate truffle for her first recipe. Plus, she has a tour of London's incredible chocolate shops.
#9 | 05/24/2021The Wow Factor
Rachel shares her recipe for a chocolate cherry coupe. Plus, she meets an award-winning chocolatier who specialises creating non-dairy treats.
#10 | 05/31/2021Don't Hold Back
Rachel visits the Cotswolds and discovers the secret to making perfect chocolate bars. Plus, she shares her recipe for confit cocoa cod.
#11 | 05/31/2021Chocolate Centre Stage
Rachel discovers how a Michelin-starred chef creates a showstopping chocolate dish. Plus, she shares her recipe for easy mirror glaze chocolate cake.
#12 | 05/31/2021From Bean to Bar
For the final edition of the series, Rachel makes indulgent chocolate and caramel fondants. Plus, she meets a chocolate expert who specialises in low-volume, high-quality bean to bar chocolate.