problems understanding spoken English

Dear English Teachers,

I need your help again. Please listen to this dialog ("What we should know about chocolate"):

http://www.eng-math-tuition.narod.ru/Chocolate_part_01.mp3

Below is a skeleton transcript with many "white spots" in it.

The places I have failed to catch are marked with the question marks. The tail part of the draft transcript is especially poor (it abounds with the ? marks... because the English is really fluent at the end of the audio)

Thanks for your kind help!

mus-te

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HOST: Welcome ??? Connections. Chocolate. It’s a word that really needs no further introduction. Who can resist it, right? No matter your nationality, your culture or your age, there is really nothing that would ???? more than chocolate. Here to discuss the secrets to selecting, tasting and baking with this sweet ???? is Gene Bolkhonsky, owner of Rose City Chocolate Year. Welcome Gene. You’re everyone’s very ???? today because this is quite the spread. It looks like jewells. Tell me how’s chocolate made.

GUEST: First off all chocolate is made from cacao beans that grow on a cacao plant or cacao tree.

HOST: ??? Are these the beans themselves or?

GUEST: Those are in the pods. And in the pods we get the beans with the seeds and it looks like this.

HOST: Aaa …now they’ve been taken out, they’ve been cut down …. and you can see there’s the meat inside with those beans there. Actually you wanna remove them and you are gonna use the …you gonna use actual seeds….They are gonna be taken out and fermented in the sun… after that they are dried …and you get …. looks like this….

HOST: So those are the husk there. And this is the dried seeds. And from them chocolate is made?

GUEST: That’s right. The beans are then packed and sent to a facility that then grinds them up … and it’s quite…quite a long process that actually takes about two to three days to grind up the ??? what they call them…..to get you what they call a chocolate liqueur which is the combination of cocoa salads and a cocoa butter.

HOST: Oh my! And that’s where its magnificence comes from.

GUEST: Yes, it’s where it all starts…

HOST: Tell me what are the differences in types of chocolate?

GUEST: Basically, there are three major types. There is a dark chocolate, milk chocolate and a white chocolate.

HOST: Is white chocolate real chocolate?

GUEST: You can say it’s real chocolate because it’s made of cocoa butter. At least good white chocolate is made of cocoa butter.

HOST: Aaa Okay. So a white chocolate, a dark chocolate and a milk chocolate. What would you say we should think about when we’re selecting quality chocolate?

GUEST: The most important thing to think about when you’re selecting chocolate is the ingredients. Because there is a huge difference in the way chocolate is made… and most people don’t realize that you can look at chocolate, you can open the packaging and can put it all out … and you won’t be able to tell the difference by looking at it. You have to look at the ingredients.

HOST: Really? And what will we see there

GUEST: First of all, you’ve got to have as high content of cocoa salads or cocoa butter as possible and secondly, no artificial ingredients… especially hydro??? and vegetable oils Most chocolate is made with ??? palm oils or ??? oils. And this is used to replace the cocoa butter.

HOST: So that’s a dead giveaway

GUEST: That’s a dead giveaway.

HOST: That’s a really good tip! I’ll check it with the next box that I get. So… when we are looking at chocolates what makes American chocolate different from European chocolate?

GUEST: Well.. The culture of ????? chocolate as we know it really started in Europe and from an earlier??? they had standards to govern what percentage of cocoa butter or cocoa salads make it the dark chocolate, milk chocolake or a white chocolate.

HOST: Really ? Uuu…

GUEST: Otherwise you wouldn’t call it chocolate.

HOST: That guarantees quality.

GUEST: That’s right HOST: Is that ???? hold today ??? guidelines that ??? followed?

GUEST: Really? Uuu? So talk to me about Belgian chocolate in the different types that there are because Belgian Chocolate is world-renowned.

HOST: That’s right. Well, the Belgians are famous for the what they call the pralines, or the filled chocolate. You can see a large variety here on the display

GUEST: ??? What do we have? And I ??? my teeth ??? There are many different shapes and types there. There are about five or six different styles … and I’d like t o take you through each of them.

HOST: Great! GUEST: The first one is the ??? (“ganash”). The ganash style is… is where you …you take chocolate could be a dark chocolate or milk chocolate or a white chocolate even and you melt it over heavy cream.

HOST: UUU…

GUEST: To this mix, you add flavour. Chocolate “ganash” like this one you see here is just a plain chocolate flavor. But you can add other flavors such as raspberry or strawberry or even lavender.

HOST: And this is one that’s been ???? creamy center ??? so we are moving on and….what do we have here?

GUEST: This is a selection of hazelnut chocolates. One of the things that’s is very common and very popular in Europe it’s chocolate with the hazelnut cream. And the hazelnut is an interesting one because if you pulverize it, it turns into a nice smooth butter. Almost like real butter. And it makes a perfect compliment to chocolate. So many of the European chocolates use a hazelnut cream as their base. In here you can see a dark hazelnut cream and a milk hazelnut cream.

HOST: Interesting….I didn’t realize ??? smooth ??? It’s pretty cool. Okay. And here …Oh, this is the favorite. My mother loves this.

GUEST: This is a caramel. Caramel as you know ….the way you make caramels you you melt or you basically boil sugar until it carmelizes. Caramel making is a little bit of fine art because it depends on how you make it and your technique as to what kind of caramel you get. A good caramel is made by ??? when the caramel gets that nice rich color … you add some fresh vanilla and maybe a lttle other natural flavors to bring that caramel flavor out.

HOST: Excellent! You know before we go to the next one, I am wondering -- baking with chocolate – any tips there?

GUEST: Well, you know baking with chocolate is confusing for a lot of people because you really don’t know what chocolate to select.

HOST: Ya, it’s true.

GUEST: A lot of the chocolate that you find in a store and a supermarket …it;s usually very bitter and grainy.. and you wonder why you would bake with that

HOST: Yes! The truth is – if you select a nice fine dark chocolate… either a varietal chocolate …some of the varieties we have here which

HOST: Oh you have brought some??? GUEST:….which have a high cocoa content Or even a fine chocolate around 55 cocoa content ??????????? ?????????? ???????????