1 00:00:09,520 --> 00:00:11,639 Speaker 1: Hello, and welcome to favor protection of I Heart Radio. 2 00:00:11,680 --> 00:00:14,040 Speaker 1: I'm Annie and I'm more in Vocal Bomb, and today 3 00:00:14,160 --> 00:00:18,840 Speaker 1: we have an episode for you about hot chocolate. Yes, yes, 4 00:00:19,400 --> 00:00:23,599 Speaker 1: oh yeah, huh huh. As we record this well, no, 5 00:00:23,880 --> 00:00:25,720 Speaker 1: as it comes out if you're listening to it the 6 00:00:25,840 --> 00:00:31,640 Speaker 1: day it comes out. The next day, November is Life Day? 7 00:00:32,240 --> 00:00:36,839 Speaker 1: Life Day? What's life Day? Annie? Life Day is a 8 00:00:36,920 --> 00:00:40,400 Speaker 1: celebration of life that was started by the Wookies on 9 00:00:40,479 --> 00:00:44,440 Speaker 1: kashik but people's adopted by the Empire at large. Involves 10 00:00:44,479 --> 00:00:48,440 Speaker 1: wearing red somehow, walking in space, and a lot of 11 00:00:48,479 --> 00:00:52,360 Speaker 1: other things that are inexplicable. What's other foods as well? 12 00:00:53,120 --> 00:00:59,360 Speaker 1: Including the shocks, the Banta shocks. Please Wookie cookies or 13 00:00:59,360 --> 00:01:05,119 Speaker 1: it's wookie pas excuse me that? I guess all right? Yeah, 14 00:01:05,120 --> 00:01:14,720 Speaker 1: sure that was definitely a statement that made complete human sense. Yes. Yes, 15 00:01:14,800 --> 00:01:18,960 Speaker 1: If you're listening and you're like what, then I guess 16 00:01:19,800 --> 00:01:23,640 Speaker 1: good for you. I don't know. Yeah, congratulations, it's a 17 00:01:23,680 --> 00:01:28,160 Speaker 1: Star Wars thing. It's a Star Wars holiday. Uh. It's 18 00:01:28,280 --> 00:01:32,640 Speaker 1: from the infamous Star Wars Holiday special from nine, which 19 00:01:32,680 --> 00:01:36,960 Speaker 1: I believe I've watched more than anybody on this planet. Um. 20 00:01:37,000 --> 00:01:40,240 Speaker 1: There isn't like a one that's very cute that Disney 21 00:01:40,280 --> 00:01:43,080 Speaker 1: put out as well, and it's become a whole thing. 22 00:01:43,360 --> 00:01:45,280 Speaker 1: It's kind of become a whole thing. There's a lot 23 00:01:45,280 --> 00:01:50,040 Speaker 1: of Star Wars things tend to tend to do. Oh yeah, yeah, 24 00:01:50,120 --> 00:01:54,840 Speaker 1: And uh, I do have a like very geeky other 25 00:01:54,920 --> 00:01:58,440 Speaker 1: reason that I always suggest hot chocolate when we talked 26 00:01:58,440 --> 00:02:01,440 Speaker 1: about Star Wars. One is featured in Life Day but 27 00:02:01,560 --> 00:02:04,560 Speaker 1: to one of my very very favorite Cannon facts that 28 00:02:04,680 --> 00:02:08,120 Speaker 1: has been Cannon before Disney bought Star Wars and after 29 00:02:08,200 --> 00:02:11,240 Speaker 1: Disney bought Star Wars, Luke Skywalker's very favorite drink is 30 00:02:11,240 --> 00:02:15,799 Speaker 1: hot chocolate, which I think is the cutest thing. He loves. 31 00:02:15,840 --> 00:02:20,280 Speaker 1: It is so sweet. That is like the dearest thing 32 00:02:20,560 --> 00:02:26,760 Speaker 1: about that silly dear boy. Oh my goodness, he loves 33 00:02:26,760 --> 00:02:32,320 Speaker 1: hot chocolate. And and one of my favorite fan fictions, uh, 34 00:02:33,120 --> 00:02:35,399 Speaker 1: long story short, he ends up like injured and Darth 35 00:02:35,440 --> 00:02:37,400 Speaker 1: Vader is taking care of him, and the Imperials are like, 36 00:02:37,440 --> 00:02:40,359 Speaker 1: why is Darth Vader He keeps making all these different 37 00:02:40,360 --> 00:02:44,960 Speaker 1: hot chocolates. Um, of course they don't know he's making 38 00:02:44,960 --> 00:02:46,800 Speaker 1: them try to win his son over, and he's like 39 00:02:47,120 --> 00:02:49,960 Speaker 1: messing with the machine, and he just has this sudden 40 00:02:50,000 --> 00:02:52,120 Speaker 1: realization like I can never turn my son to the 41 00:02:52,200 --> 00:02:54,240 Speaker 1: dark side because there's no way a sith is going 42 00:02:54,280 --> 00:02:56,760 Speaker 1: to drink hot chocolate and get so much joy out 43 00:02:56,800 --> 00:02:58,040 Speaker 1: of it. So I'm not going to try to do 44 00:02:58,080 --> 00:03:06,440 Speaker 1: this anymore. Let him be and accepted. It's adorable, that's amazing. 45 00:03:07,880 --> 00:03:09,840 Speaker 1: I did not know about that. So I'm we're all 46 00:03:09,919 --> 00:03:13,840 Speaker 1: learning things. We're all learning things today you are. And 47 00:03:13,840 --> 00:03:18,079 Speaker 1: then one final other thing, um is I think I've 48 00:03:18,080 --> 00:03:20,080 Speaker 1: said this before. One of my very favorite fan fiction 49 00:03:20,120 --> 00:03:22,320 Speaker 1: tropes is cinnamon Roll, which is just a sweetheart character. 50 00:03:23,320 --> 00:03:29,160 Speaker 1: Um and Luke has often written that way. Um So, 51 00:03:29,440 --> 00:03:33,120 Speaker 1: Samantha from Stuff I've Never Told You she created this 52 00:03:33,240 --> 00:03:36,280 Speaker 1: cocktail for me called the Cinnamon Roll, and it is 53 00:03:36,320 --> 00:03:40,800 Speaker 1: hot chocolate with coffee and rum and whiskey and cinnamon 54 00:03:41,040 --> 00:03:44,800 Speaker 1: and whipped cream. It's appropriate because it's like the fan 55 00:03:44,880 --> 00:03:52,480 Speaker 1: fiction theme. Also, he loves hot chocolate anyway, it's cute. 56 00:03:56,160 --> 00:04:03,960 Speaker 1: Uh So, Yes, this was an Annie suggestion. Yes, I 57 00:04:04,040 --> 00:04:06,600 Speaker 1: do love I love hot chocolate. I am very I 58 00:04:06,640 --> 00:04:12,400 Speaker 1: have very nostalgic. Yes, so, I think we've been trying 59 00:04:12,440 --> 00:04:15,400 Speaker 1: to do it forever. We have. We talked about it 60 00:04:15,440 --> 00:04:17,839 Speaker 1: a lot in one of our episodes. I can't remember 61 00:04:17,920 --> 00:04:22,600 Speaker 1: it was chocolate or cocow maybe white chocolate, because I 62 00:04:22,839 --> 00:04:25,080 Speaker 1: had like several instances and I bet you did too, 63 00:04:25,200 --> 00:04:28,680 Speaker 1: Like have we done this before? Yeah? Well, the thing 64 00:04:28,760 --> 00:04:32,720 Speaker 1: is is that the the history of drinking chocolate, like 65 00:04:32,760 --> 00:04:34,720 Speaker 1: it was a drink before it was really anything else. 66 00:04:34,760 --> 00:04:36,760 Speaker 1: And so anytime that we've talked about chocolate, which we've 67 00:04:36,800 --> 00:04:40,480 Speaker 1: done any number of times, you have to talk about that, like, yeah, 68 00:04:40,680 --> 00:04:46,320 Speaker 1: hot chocolate situation. M hm. Uh, I have to admit 69 00:04:46,360 --> 00:04:48,880 Speaker 1: that I'm only kind of like so so on hot chocolate. 70 00:04:49,000 --> 00:04:52,280 Speaker 1: I mean like it's fine, Uh, it's it's nice. I 71 00:04:52,480 --> 00:04:55,640 Speaker 1: do have some nice memories of it, but it's usually 72 00:04:55,920 --> 00:04:59,040 Speaker 1: way too sweet for me and like too too much, 73 00:05:00,600 --> 00:05:04,000 Speaker 1: like like like the amount of hot chocolate that I 74 00:05:04,000 --> 00:05:06,920 Speaker 1: want to drink is like a double espresso amount and 75 00:05:07,520 --> 00:05:10,920 Speaker 1: probably not with like all of this stuff. I also like, 76 00:05:10,920 --> 00:05:13,559 Speaker 1: like dairy isn't the best for me? Now that they're 77 00:05:13,600 --> 00:05:16,920 Speaker 1: like alternative milks that are often in play, that might 78 00:05:16,960 --> 00:05:19,800 Speaker 1: be a better exploration for me. And like, you know, 79 00:05:19,839 --> 00:05:23,240 Speaker 1: you can always control your own sweeten level at home. Um, 80 00:05:23,320 --> 00:05:26,279 Speaker 1: but yeah, certainly if someone else is making it. I'm like, oh, 81 00:05:26,320 --> 00:05:28,479 Speaker 1: I don't think. I don't think that's for me. That's 82 00:05:28,480 --> 00:05:30,640 Speaker 1: gonna be like if I drink that, you're gonna have 83 00:05:30,680 --> 00:05:35,880 Speaker 1: to deal with me. Yeah, it's like it's very much 84 00:05:35,880 --> 00:05:37,440 Speaker 1: a treat for me. And I did like the Swiss 85 00:05:37,440 --> 00:05:40,200 Speaker 1: Smiths packets when I was growing up. That was pretty rare. 86 00:05:40,800 --> 00:05:42,920 Speaker 1: I much prefer like I make the like kind of 87 00:05:43,920 --> 00:05:50,760 Speaker 1: dark chocolate with salts, that salt and chill the cinnamon, 88 00:05:50,920 --> 00:05:54,080 Speaker 1: and that's that's more where I'm at. So there's a 89 00:05:54,160 --> 00:05:57,320 Speaker 1: big world of taste of hot chocolate, but often what 90 00:05:57,400 --> 00:06:01,800 Speaker 1: you do get is overly sweet. I would agree, mm hmmm. Uh. 91 00:06:01,839 --> 00:06:03,839 Speaker 1: There's a hot chocolate race I've talked about. I've spoken 92 00:06:03,880 --> 00:06:05,719 Speaker 1: about this before the and you get a lot of 93 00:06:05,720 --> 00:06:09,800 Speaker 1: hot chocolate. It's nice. Again, I literally cannot imagine. I 94 00:06:09,800 --> 00:06:12,360 Speaker 1: don't like running, and I don't think that I want 95 00:06:13,360 --> 00:06:19,360 Speaker 1: hot chocolate while I'm running or is it after Okay, 96 00:06:19,680 --> 00:06:21,520 Speaker 1: So it's sort of like your post like some people 97 00:06:21,560 --> 00:06:24,680 Speaker 1: do chocolate mouse. This is like and one time I 98 00:06:24,720 --> 00:06:27,240 Speaker 1: ran this race and it was like so cold. They said, 99 00:06:27,279 --> 00:06:28,760 Speaker 1: if you don't want to run it, you can just 100 00:06:28,760 --> 00:06:31,120 Speaker 1: get the hot chocolate. They were literally like it's freezy, 101 00:06:31,200 --> 00:06:34,920 Speaker 1: it's in genuine which Yeah, National Hot Chocolate Day is 102 00:06:35,000 --> 00:06:39,200 Speaker 1: January thirty one, um said they do it around then. 103 00:06:39,720 --> 00:06:42,159 Speaker 1: I do often get the hot Chocolate song stuck in 104 00:06:42,200 --> 00:06:44,440 Speaker 1: my head, which is from the Polar Express, and I've 105 00:06:44,440 --> 00:06:47,080 Speaker 1: had it stuck in my head throughout doing this research. 106 00:06:47,800 --> 00:06:51,360 Speaker 1: I have not seen Polar Express, and I have no 107 00:06:51,440 --> 00:06:54,279 Speaker 1: idea what you're talking about, and I'm not gonna subject 108 00:06:54,320 --> 00:06:57,280 Speaker 1: you to it. But however, the holiday special yes, um 109 00:06:57,720 --> 00:07:01,480 Speaker 1: one day and then a real test. As I said, 110 00:07:04,120 --> 00:07:07,320 Speaker 1: you can see our episodes on chocolate, yes, white chocolate 111 00:07:07,360 --> 00:07:13,239 Speaker 1: and chocolate sustainability. Uh. And I think even mole and marshallows. Yeah, 112 00:07:13,280 --> 00:07:18,040 Speaker 1: absolutely sure. Uh also in a really weird way, um, 113 00:07:18,200 --> 00:07:24,000 Speaker 1: probably American cheese. Um. And I'll explain more of that 114 00:07:24,080 --> 00:07:30,520 Speaker 1: in a few minutes. Excellent, well post tastin how it 115 00:07:30,600 --> 00:07:40,160 Speaker 1: gets to our question hot chocolate. What is it? Well, 116 00:07:40,720 --> 00:07:44,000 Speaker 1: hot chocolate is a drink made with or flavored like 117 00:07:44,320 --> 00:07:50,680 Speaker 1: chocolate and consumed hot. There you go, yeah there. There 118 00:07:50,720 --> 00:07:52,600 Speaker 1: are a lot of different ways to achieve this, and 119 00:07:53,000 --> 00:07:57,040 Speaker 1: personal preferences about the taste and consistency of the final 120 00:07:57,120 --> 00:08:00,000 Speaker 1: product can differ quite a bit. But your your general 121 00:08:00,000 --> 00:08:02,720 Speaker 1: really looking at heating some kind of bas liquid, like 122 00:08:02,720 --> 00:08:06,080 Speaker 1: like water or some kind of milk into which you 123 00:08:06,080 --> 00:08:08,800 Speaker 1: you dissolve some kind of sweetener, and then stir in 124 00:08:09,240 --> 00:08:12,240 Speaker 1: some kind of chocolate product, be it a liquid, solid, 125 00:08:12,320 --> 00:08:16,600 Speaker 1: or powder. You might flavor this with any number of 126 00:08:16,600 --> 00:08:21,560 Speaker 1: other things to a compliment or or contrast with the roasty, floral, fruity, 127 00:08:21,600 --> 00:08:25,960 Speaker 1: bitter flavors of the chocolate. You might add decadent toppings 128 00:08:26,040 --> 00:08:31,600 Speaker 1: like whipped cream or marshmallows, and the result is warm 129 00:08:31,640 --> 00:08:34,920 Speaker 1: and rich and can range from like sweetened, creamy and 130 00:08:35,000 --> 00:08:38,840 Speaker 1: smooth to to sort of gritty and bracingly bitter, from 131 00:08:39,080 --> 00:08:43,280 Speaker 1: thin doing predibly thick. It's like a chocolate bar in 132 00:08:43,360 --> 00:08:48,320 Speaker 1: a mug, with the understanding that some bars of chocolate 133 00:08:48,360 --> 00:08:51,600 Speaker 1: are like milk chocolate and very sweet, and some contain 134 00:08:51,720 --> 00:09:00,160 Speaker 1: neither milk nor sugar. Yeah. Um, it's like soothingly invigorating. Um. 135 00:09:00,200 --> 00:09:06,040 Speaker 1: It's like drinking Hall of the Mountain King. Oh yeah, yeah, 136 00:09:06,280 --> 00:09:12,720 Speaker 1: does happen okay to me? It kind of like puts 137 00:09:12,720 --> 00:09:15,840 Speaker 1: a pep in your step. Yeah yeah, but in a 138 00:09:16,000 --> 00:09:22,640 Speaker 1: in a in a like familiar comforting way. Yeah. Uh. 139 00:09:22,920 --> 00:09:28,080 Speaker 1: We have talked pretty extensively about chocolate in the aforementioned 140 00:09:28,400 --> 00:09:32,920 Speaker 1: previous episodes. Yeah, the important basics for today are that 141 00:09:33,240 --> 00:09:35,959 Speaker 1: chocolate is made from the seeds of the cacao plant 142 00:09:36,160 --> 00:09:40,719 Speaker 1: which have been dried, fermented, roasted, and ground. Uh. These 143 00:09:40,720 --> 00:09:43,480 Speaker 1: seeds contain a lot of fats, that's your cocoa butter, 144 00:09:43,800 --> 00:09:46,760 Speaker 1: and a lot of other stuff starches and proteins and 145 00:09:46,800 --> 00:09:52,360 Speaker 1: minerals and flavors, and that's your cocoa solids. Manufacturers will 146 00:09:52,400 --> 00:09:55,480 Speaker 1: separate out the cocoa butter from the solids and then 147 00:09:55,679 --> 00:09:58,960 Speaker 1: recombine them in in different um in different ways, and 148 00:09:59,040 --> 00:10:02,520 Speaker 1: sometimes with other stuff to make bars of chocolate which 149 00:10:02,559 --> 00:10:06,600 Speaker 1: have a bunch of cocoa butter or cocoa powder which 150 00:10:06,760 --> 00:10:12,880 Speaker 1: has very little cocoa butter. Hot chocolate is really an 151 00:10:12,880 --> 00:10:18,440 Speaker 1: impressively wide category of drinks. Um Like, you are usually 152 00:10:18,440 --> 00:10:21,080 Speaker 1: starting with a base liquid. But is that water or 153 00:10:21,160 --> 00:10:23,840 Speaker 1: some kind of milk. If it's milk, is it fresh 154 00:10:24,040 --> 00:10:26,520 Speaker 1: or powdered milk? Is it fatty or skim is it 155 00:10:26,600 --> 00:10:30,720 Speaker 1: dairy or otherwise? Uh, you're probably sweetening your hot chocolate, 156 00:10:30,800 --> 00:10:33,240 Speaker 1: but how and how much? And then we get into 157 00:10:33,240 --> 00:10:37,320 Speaker 1: the chocolate part. I mean, you know you can grind 158 00:10:37,720 --> 00:10:41,360 Speaker 1: prepared cocao beans or nibs, which are pieces of whole 159 00:10:41,400 --> 00:10:44,360 Speaker 1: beans uh, straight into hot liquid if you if you 160 00:10:44,400 --> 00:10:47,959 Speaker 1: want to um. Most of the time, though, you're either 161 00:10:48,559 --> 00:10:53,400 Speaker 1: melting in a chocolate bar or stirring in a cocoa powder. Um. 162 00:10:53,480 --> 00:10:56,360 Speaker 1: There's also a whole market of prepared instant cocoa. Back 163 00:10:56,400 --> 00:11:00,000 Speaker 1: to that in a second. Um. The interesting thing about 164 00:11:00,000 --> 00:11:03,160 Speaker 1: out all of this is that cocoa solids do not 165 00:11:03,240 --> 00:11:06,720 Speaker 1: dissolve in water. Uh Like. The best you can do 166 00:11:07,320 --> 00:11:11,520 Speaker 1: is like hydrate them enough to kind of suspend themselves 167 00:11:11,559 --> 00:11:14,480 Speaker 1: throughout your base liquid. But even then they'll settle out 168 00:11:14,640 --> 00:11:18,080 Speaker 1: fairly quickly. Um. Like you've probably experienced this as sediment 169 00:11:18,160 --> 00:11:22,559 Speaker 1: in the bottom of your cocoa cup. Furthermore, coca powder 170 00:11:22,600 --> 00:11:26,920 Speaker 1: is tricksy because it contains just enough like almost like 171 00:11:27,200 --> 00:11:31,480 Speaker 1: cocoa butter residue in each little particle of cocoa powder 172 00:11:31,920 --> 00:11:36,080 Speaker 1: that the particles are hydrophobic. Um. They push away from water, 173 00:11:36,400 --> 00:11:38,120 Speaker 1: you know, like oil and water do not mix, and 174 00:11:38,160 --> 00:11:41,720 Speaker 1: they contain just enough oil to do that. You've seen 175 00:11:41,760 --> 00:11:43,959 Speaker 1: this if you've ever like put a spoonful of coca 176 00:11:43,960 --> 00:11:46,800 Speaker 1: powder into a cup of milk and watched it just 177 00:11:46,920 --> 00:11:51,160 Speaker 1: immediately beat up into into like a like a fliptilla 178 00:11:51,360 --> 00:11:55,960 Speaker 1: of dry pockets of powder on the surface. Yeah. So 179 00:11:56,440 --> 00:12:00,480 Speaker 1: making a smooth cup of hot chocolate depends on tricking 180 00:12:00,520 --> 00:12:04,680 Speaker 1: the cocoa particles into cooperating with you. Uh. The fact 181 00:12:04,679 --> 00:12:08,040 Speaker 1: that you're heating them helps because that can can can 182 00:12:08,080 --> 00:12:11,319 Speaker 1: help melt the fats and allow the starches and proteins 183 00:12:11,320 --> 00:12:14,240 Speaker 1: and the particles the freedom to to loosen up and 184 00:12:14,320 --> 00:12:17,319 Speaker 1: blom onto water molecules and thus get hydrated and thus 185 00:12:17,360 --> 00:12:20,679 Speaker 1: suspend themselves in the liquid. Uh. You can also agitate 186 00:12:20,720 --> 00:12:25,280 Speaker 1: the mixture, you know, whipster whipster. Yeah, yeah, stir whip, 187 00:12:25,679 --> 00:12:35,920 Speaker 1: whipster whipster, yep, Holiday special. I still have no idea 188 00:12:35,960 --> 00:12:38,439 Speaker 1: what that's about. But but Annie made in D and 189 00:12:38,520 --> 00:12:42,520 Speaker 1: D items, that's totally the stir whip the whipster, the 190 00:12:42,559 --> 00:12:50,160 Speaker 1: whip whispers. Yeah yeah, it's like enchanted to like automatically 191 00:12:50,200 --> 00:12:55,920 Speaker 1: whisk stuff. I don't know anyway, Okay, you can you 192 00:12:55,960 --> 00:13:01,760 Speaker 1: can agitate the mixture, um, which can like physically bump 193 00:13:02,320 --> 00:13:05,680 Speaker 1: the fats around and let the water get at those 194 00:13:05,679 --> 00:13:08,240 Speaker 1: solids and hydrate them. Um. And this is part of 195 00:13:08,240 --> 00:13:11,160 Speaker 1: why traditional methods of making hot chocolate do include a 196 00:13:11,280 --> 00:13:16,760 Speaker 1: whipping or frothing the mix um, partially because this can 197 00:13:16,760 --> 00:13:19,720 Speaker 1: be such a pain. There is right a whole market 198 00:13:19,760 --> 00:13:22,720 Speaker 1: of instant cocoa, which can come in tubs or in 199 00:13:22,800 --> 00:13:27,160 Speaker 1: like little single serving UH foil lined packets, and those 200 00:13:27,160 --> 00:13:31,280 Speaker 1: will stir more easily into hot liquid. This is accomplished 201 00:13:31,280 --> 00:13:35,319 Speaker 1: by UM grinding down the cocoa really fine, UM adding 202 00:13:35,320 --> 00:13:39,400 Speaker 1: emulsifiers that can help the water molecules and fat molecules 203 00:13:39,440 --> 00:13:43,080 Speaker 1: play nice. Um. I've seen, I've seen how I I 204 00:13:43,120 --> 00:13:45,079 Speaker 1: didn't I didn't read the patent. I didn't read the 205 00:13:45,120 --> 00:13:48,040 Speaker 1: patent before we die in here. UM. But I strongly 206 00:13:48,080 --> 00:13:51,640 Speaker 1: suspect that much like UH, much like instant coffee. There's 207 00:13:51,679 --> 00:13:55,840 Speaker 1: been a few innovations surrounding that kind of technology, with 208 00:13:55,920 --> 00:14:01,319 Speaker 1: freeze drying perhaps anyway, um u intin cocoa often also 209 00:14:01,400 --> 00:14:04,480 Speaker 1: contains some kind of thickener um like kara gean that 210 00:14:04,520 --> 00:14:07,760 Speaker 1: will make the final product feel creamy and smooth in 211 00:14:07,800 --> 00:14:11,720 Speaker 1: your mouth, even if it doesn't contain a lot of fat. Um, 212 00:14:12,000 --> 00:14:15,640 Speaker 1: because when you put fat into a shelf stable product 213 00:14:15,720 --> 00:14:21,280 Speaker 1: like that, it's going to decrease the lifespan. So yeah, UM. 214 00:14:21,320 --> 00:14:25,200 Speaker 1: Some versions of instant cocoa have like fancy seasonings like 215 00:14:25,440 --> 00:14:30,000 Speaker 1: pumpkin spice or salt and caramel or something like that. Mint. Yeah. 216 00:14:30,840 --> 00:14:34,080 Speaker 1: I used to like sometimes I would get the fancy 217 00:14:34,240 --> 00:14:40,480 Speaker 1: packet and special day Oh yeah, oh the ones with 218 00:14:40,520 --> 00:14:45,080 Speaker 1: the little freeze dried marshmallows, Like they're not even real marshmallows, 219 00:14:45,080 --> 00:14:49,040 Speaker 1: but they're so good. I love, love, love, And we're 220 00:14:49,040 --> 00:14:50,800 Speaker 1: going to talk about this later in the history section. 221 00:14:51,840 --> 00:14:54,200 Speaker 1: How everybody wants to know about Like I was like 222 00:14:54,320 --> 00:14:57,600 Speaker 1: history of hot chocolate and they're like, what about those marshmallows? 223 00:14:58,000 --> 00:15:04,560 Speaker 1: Everybody was like, what about those? Indeed? Oh goodness? Um, 224 00:15:05,080 --> 00:15:08,320 Speaker 1: but yeah then then so so you've got you've got 225 00:15:08,400 --> 00:15:13,480 Speaker 1: your basic hot chocolate. Other flavorings can be involved, of course, 226 00:15:13,520 --> 00:15:17,440 Speaker 1: good chocolate and our cocoa already has a lot of flavors. 227 00:15:17,760 --> 00:15:22,480 Speaker 1: People at all kinds of other things though, vanilla, cinnamon, nutmeg, clove, ginger, chili, pepper, 228 00:15:22,680 --> 00:15:25,080 Speaker 1: orange peel, and a seed, a little bit of salt, 229 00:15:25,160 --> 00:15:29,320 Speaker 1: maybe some rum merbourbon or almorato or whatever else you want. Um, 230 00:15:29,480 --> 00:15:32,600 Speaker 1: something to thicken it, maybe like some ground seeds or 231 00:15:32,720 --> 00:15:38,920 Speaker 1: nuts or corn flour or egg, and then toppings, whipped cream, marshmallows, 232 00:15:38,960 --> 00:15:42,360 Speaker 1: a scoop of ice cream, shavings of chocolate, sprinkles of seasonings. 233 00:15:43,480 --> 00:15:47,120 Speaker 1: It can be consumed as a breakfast beverage or as 234 00:15:47,120 --> 00:15:49,560 Speaker 1: you would to your coffee throughout the day or during 235 00:15:49,600 --> 00:15:52,600 Speaker 1: like designated snack times, or as an after dinner treat. 236 00:15:53,520 --> 00:15:56,800 Speaker 1: I can't tell you what to do, it's true. It's true. 237 00:15:57,280 --> 00:15:59,480 Speaker 1: Back when it would snow the rare occasion it would 238 00:15:59,480 --> 00:16:01,680 Speaker 1: snow here in Georgia when I was growing up, and 239 00:16:01,920 --> 00:16:03,480 Speaker 1: go out and play in the snow and you came in. 240 00:16:04,680 --> 00:16:09,040 Speaker 1: Oh yeah, oh yeah, that's good. That's good. Yes, Well, 241 00:16:09,520 --> 00:16:13,480 Speaker 1: speaking of a lot about the nutrition, Uh, you know 242 00:16:14,120 --> 00:16:17,280 Speaker 1: this one, this, this one's pretty solid solidly a treat. 243 00:16:17,360 --> 00:16:20,120 Speaker 1: I mean it obviously depends on what you make your 244 00:16:20,120 --> 00:16:22,800 Speaker 1: hot chocolate with. Um, if you've got a bunch of 245 00:16:22,840 --> 00:16:27,240 Speaker 1: sugars in there, that's that's treat territory. Um, you know 246 00:16:27,520 --> 00:16:30,640 Speaker 1: it can be. It can be fairly okay for you though, 247 00:16:30,680 --> 00:16:33,160 Speaker 1: if you know, you know, you watch watch those sugars. 248 00:16:33,200 --> 00:16:36,240 Speaker 1: Like it can be calorically dense with the cocoa, butter 249 00:16:36,320 --> 00:16:38,920 Speaker 1: and the fats from whatever milk you may or may 250 00:16:38,960 --> 00:16:44,080 Speaker 1: not be using. Um. Yeah, treats are nice treats are nice. Yeah, 251 00:16:45,680 --> 00:16:48,200 Speaker 1: and it seems we are not the only ones that 252 00:16:48,200 --> 00:16:50,080 Speaker 1: thinks so, because we do have some numbers for you, 253 00:16:50,320 --> 00:16:53,760 Speaker 1: we do UM. As of twenty nineteen, the global hot 254 00:16:53,840 --> 00:16:57,320 Speaker 1: chocolate market was estimated to be worth some three point 255 00:16:57,360 --> 00:17:02,760 Speaker 1: two billion dollars and growing. And interestingly, to me and 256 00:17:02,760 --> 00:17:04,920 Speaker 1: to a lot of people reporting on this, um, hot 257 00:17:04,960 --> 00:17:08,040 Speaker 1: chocolate seems largely immune to changes in demand. It's sort 258 00:17:08,040 --> 00:17:11,080 Speaker 1: of a constant and people drink it all year round 259 00:17:11,119 --> 00:17:13,200 Speaker 1: like that. There is a bit of a holiday bump, 260 00:17:13,200 --> 00:17:17,879 Speaker 1: but they're not really um yeah, I know right. I 261 00:17:17,920 --> 00:17:21,159 Speaker 1: found that very very interesting. I think this was like, um, 262 00:17:21,200 --> 00:17:23,639 Speaker 1: this is from a study of like two thousand people, 263 00:17:24,200 --> 00:17:27,399 Speaker 1: so you know, grain of salts, but people were pretty 264 00:17:27,440 --> 00:17:32,720 Speaker 1: much like, yeah, drink it whenever. Yeah. The industry, yes, 265 00:17:32,800 --> 00:17:37,159 Speaker 1: is expected to grow alongside disposable income around the world, 266 00:17:37,480 --> 00:17:40,879 Speaker 1: and analysts predicted the next step in hot chocolate evolution 267 00:17:41,560 --> 00:17:44,120 Speaker 1: is gourmet hot chocolates. And I saw in some places 268 00:17:44,240 --> 00:17:50,560 Speaker 1: called healthy hot chocolates quotes I would say, but you know, yes, here, 269 00:17:50,640 --> 00:17:55,760 Speaker 1: I guess yeah. That hot chocolate run that you do 270 00:17:55,880 --> 00:17:58,560 Speaker 1: is actually part of like an event series across the 271 00:17:58,640 --> 00:18:04,720 Speaker 1: United States over a dozen cities. Uh, throw one and right. 272 00:18:04,720 --> 00:18:08,159 Speaker 1: It's yeah, this's like corporately sponsored fun run that that 273 00:18:08,359 --> 00:18:12,480 Speaker 1: has over two hundred thousand participants a year. And you 274 00:18:12,480 --> 00:18:16,679 Speaker 1: get hot chocolate. Yes, and there's a chocolate fondue and 275 00:18:16,880 --> 00:18:21,240 Speaker 1: a sweet coat, a few fish and the metal is 276 00:18:21,280 --> 00:18:26,280 Speaker 1: like a chocolate bar. I'm such a child anyway. Yeah, 277 00:18:26,320 --> 00:18:28,840 Speaker 1: that's a good time if you're into that kind of thing. 278 00:18:32,320 --> 00:18:36,120 Speaker 1: Uh well, uh, you're You're not the only one, um, 279 00:18:36,600 --> 00:18:41,359 Speaker 1: certainly there There are also a few hot chocolate festivals 280 00:18:41,480 --> 00:18:45,639 Speaker 1: um uh. One in Vancouver is sort of spread throughout 281 00:18:45,680 --> 00:18:47,679 Speaker 1: the city over the course of a month between like 282 00:18:47,800 --> 00:18:51,680 Speaker 1: January and February, and participating local shops feature their own 283 00:18:51,680 --> 00:18:55,520 Speaker 1: take on the drink. They've been running since eleven. Uh. 284 00:18:55,560 --> 00:18:58,840 Speaker 1: This year there were forty four participating shops serving a 285 00:18:58,960 --> 00:19:02,720 Speaker 1: hundred and six different types of hot chocolate a hundred 286 00:19:02,760 --> 00:19:08,480 Speaker 1: and six years. Yes, yes, also now like like recently 287 00:19:08,520 --> 00:19:10,760 Speaker 1: within the past couple of years, I think um uh 288 00:19:11,640 --> 00:19:15,000 Speaker 1: ball Rona never heard that out loud. They sponsor a 289 00:19:15,040 --> 00:19:20,200 Speaker 1: similar thing in New York City, so yeah, um well, 290 00:19:20,560 --> 00:19:22,639 Speaker 1: listeners again, if you've been to any of these things, 291 00:19:22,920 --> 00:19:26,040 Speaker 1: oh my goodness, yes, please let us know and I 292 00:19:26,080 --> 00:19:28,040 Speaker 1: did want to say here before we get into the history, 293 00:19:28,800 --> 00:19:31,920 Speaker 1: I found it really fascinating in this one. UM and 294 00:19:32,000 --> 00:19:33,680 Speaker 1: Match had a great article about this where it was 295 00:19:33,760 --> 00:19:36,479 Speaker 1: kind of detailing all the different ways people enjoy hot 296 00:19:36,600 --> 00:19:40,199 Speaker 1: chocolate around the world. UM, and it was just so 297 00:19:40,240 --> 00:19:43,600 Speaker 1: fascinating to see how different cultures and traditions and histories 298 00:19:43,600 --> 00:19:46,440 Speaker 1: have fed into hot chocolate preparations and traditions around the world. 299 00:19:46,480 --> 00:19:51,720 Speaker 1: So just a lot of back and forth culturally. UM. 300 00:19:51,840 --> 00:19:56,000 Speaker 1: It was really really interesting. Most of these episodes are, 301 00:19:56,040 --> 00:19:58,240 Speaker 1: but that it was a graph. It was like a 302 00:19:58,240 --> 00:20:03,040 Speaker 1: little chart, and I was like, oh that's bad. Yeah, yeah, 303 00:20:03,160 --> 00:20:07,080 Speaker 1: Well right, we are going to get into that history. 304 00:20:07,359 --> 00:20:09,200 Speaker 1: But first we're going to take a quick break for 305 00:20:09,240 --> 00:20:21,120 Speaker 1: a word from our sponsors. We're back. Thank you sponsored, Yes, 306 00:20:21,200 --> 00:20:26,119 Speaker 1: thank you. And again see our chocolate episodes because there's 307 00:20:26,280 --> 00:20:28,480 Speaker 1: there's a lot of similarities and we talked about in 308 00:20:28,480 --> 00:20:31,240 Speaker 1: this and those and what we talked about here, because 309 00:20:31,280 --> 00:20:35,159 Speaker 1: as you said, Lauren, the history of drinking chocolate is 310 00:20:35,160 --> 00:20:38,160 Speaker 1: a long one, UM, and I'm going to be using 311 00:20:38,160 --> 00:20:42,040 Speaker 1: hot chocolate and drinking chocolate interchangeably throughout this. But it 312 00:20:42,119 --> 00:20:46,480 Speaker 1: was largely called drinking chocolate or even just chocolate for 313 00:20:46,560 --> 00:20:50,760 Speaker 1: a good chunk of it of its existence, um, because 314 00:20:50,760 --> 00:20:53,360 Speaker 1: we didn't really have a way to process uh cow, 315 00:20:53,760 --> 00:20:58,120 Speaker 1: so we drank it. Yeah right. Um. Archaeological evidence suggests 316 00:20:58,119 --> 00:21:00,680 Speaker 1: that chocolate was being cultivated and what is now Mexico 317 00:21:00,800 --> 00:21:04,160 Speaker 1: over four thousand years ago, and that folks were drinking 318 00:21:04,200 --> 00:21:06,919 Speaker 1: it back then. Um. In fact, yes, for most of 319 00:21:06,960 --> 00:21:10,840 Speaker 1: its history, chocolate has been consumed as a liquid of 320 00:21:10,880 --> 00:21:14,360 Speaker 1: some type. Um, eating chocolate in the form of bars 321 00:21:14,880 --> 00:21:18,040 Speaker 1: and candies like that. That's fairly recent and it didn't 322 00:21:18,119 --> 00:21:20,720 Speaker 1: really tank off until the eighteen hundreds when more technology 323 00:21:20,720 --> 00:21:22,399 Speaker 1: became available, which we are going to talk about a 324 00:21:22,400 --> 00:21:27,320 Speaker 1: little bit more later. Um. This is also there is 325 00:21:27,320 --> 00:21:30,919 Speaker 1: also in the term drinking chocolate started. The term started 326 00:21:30,960 --> 00:21:33,359 Speaker 1: popping up more commonly in print because before that it 327 00:21:33,400 --> 00:21:38,000 Speaker 1: was assumed, but it was for drinking exactly specify drinking chocolate. 328 00:21:38,240 --> 00:21:42,439 Speaker 1: It was just chocolate. Yep. Some sources credit the cultivation 329 00:21:42,560 --> 00:21:46,760 Speaker 1: of cocaw specifically to the all mexiblization in Mesoamerica in 330 00:21:46,880 --> 00:21:50,879 Speaker 1: fift BC somewhere around there. Um. And it spread quickly 331 00:21:51,040 --> 00:21:53,600 Speaker 1: in this region and was adopted by people's like the 332 00:21:53,680 --> 00:21:58,520 Speaker 1: Maya and because yeah, there was no way to refine chocolate. 333 00:21:59,240 --> 00:22:02,840 Speaker 1: People would from the cacao and drink it. Uh. And 334 00:22:02,920 --> 00:22:04,960 Speaker 1: the name for this liquid and some of these ancient 335 00:22:05,000 --> 00:22:10,919 Speaker 1: languages essentially translated to bitter water yeah um. And to 336 00:22:10,920 --> 00:22:14,400 Speaker 1: cut the bitterness, things like vanilla, chili or magnolia were 337 00:22:14,440 --> 00:22:18,360 Speaker 1: sometimes added into the mix. It was typically served frothy, 338 00:22:18,400 --> 00:22:21,840 Speaker 1: both hot and cold, um, usually out of a pot. 339 00:22:22,440 --> 00:22:27,359 Speaker 1: And it was beloved so much so yeah. It was 340 00:22:27,600 --> 00:22:32,040 Speaker 1: integral and many aspects of life or some of these civilizations. Um. 341 00:22:32,080 --> 00:22:35,960 Speaker 1: The Mayans and Aztecs believed that the God's gifted humanity 342 00:22:36,119 --> 00:22:39,520 Speaker 1: with cacao, and as part of that used it in 343 00:22:39,560 --> 00:22:44,040 Speaker 1: many ceremonies and rituals. According to some sources, the Aztecs 344 00:22:44,040 --> 00:22:47,160 Speaker 1: specifically may have viewed the beans as more valuable than 345 00:22:47,240 --> 00:22:51,639 Speaker 1: gold and might have used them as currency. Um. It 346 00:22:51,720 --> 00:22:55,200 Speaker 1: was thought to have aditional properties to from general fortifying 347 00:22:56,200 --> 00:23:04,720 Speaker 1: uh and sit with me now yeah um, and pretty 348 00:23:04,800 --> 00:23:07,480 Speaker 1: much everything in between, including as a fuel for warriors. 349 00:23:07,480 --> 00:23:09,560 Speaker 1: And I read somewhere like the cocoa butter was put 350 00:23:09,640 --> 00:23:14,719 Speaker 1: on wounds, so it was okay yeah yeah. At the time, 351 00:23:15,200 --> 00:23:19,560 Speaker 1: women primarily made hot chocolate, and they guarded the recipes 352 00:23:19,600 --> 00:23:23,400 Speaker 1: for special hot chocolates because of women's roles in making 353 00:23:23,400 --> 00:23:26,800 Speaker 1: hot chocolate and the beliefs some held that hot chocolate 354 00:23:26,800 --> 00:23:29,600 Speaker 1: was a vehicle for spells and magic. Some women who 355 00:23:29,640 --> 00:23:33,119 Speaker 1: made hot chocolate were persecuted as witches for making the 356 00:23:33,200 --> 00:23:40,000 Speaker 1: drink and murdered. Yeah yeah, yeah yeah um. Spanish colonizers 357 00:23:40,040 --> 00:23:43,000 Speaker 1: like her Nan Cortez observed chocolate in the Americas in 358 00:23:43,040 --> 00:23:46,880 Speaker 1: fift undreds and quickly understood the potential that it had 359 00:23:46,920 --> 00:23:49,880 Speaker 1: for Europe. It did take a minute, like colonizers did 360 00:23:49,920 --> 00:23:54,119 Speaker 1: not like hot chocolate at first, when Jesuit even wrote 361 00:23:54,160 --> 00:23:59,680 Speaker 1: that the foamy consistency was like feces, but eventually, eventually 362 00:24:00,119 --> 00:24:06,159 Speaker 1: it caught on. Yes, and Cortez transported some cocow beans 363 00:24:06,240 --> 00:24:10,720 Speaker 1: and tools used to make this hot chocolate back to Europe. Um. 364 00:24:10,760 --> 00:24:13,040 Speaker 1: And there's a bit of a legend that a former 365 00:24:13,080 --> 00:24:18,000 Speaker 1: botanists who turned into a pirate named William Hughes returned 366 00:24:18,000 --> 00:24:21,320 Speaker 1: from the Americas with detailed instructions and tips on making 367 00:24:21,400 --> 00:24:24,639 Speaker 1: drinking chocolate, which at the time called for maze, milk, sugar, 368 00:24:24,680 --> 00:24:28,200 Speaker 1: cocou and even things like ambergris and nutmeg on occasion, 369 00:24:28,520 --> 00:24:34,240 Speaker 1: and he called it the American nectar who. A new 370 00:24:34,320 --> 00:24:38,600 Speaker 1: device appeared around this time, the millennial, which is a 371 00:24:38,640 --> 00:24:41,400 Speaker 1: type of whisk that you you you operate by placing 372 00:24:41,400 --> 00:24:43,399 Speaker 1: the head of the device into the liquid that you 373 00:24:43,400 --> 00:24:46,720 Speaker 1: want to whisk, and then roll the handle between your palms, 374 00:24:46,800 --> 00:24:50,840 Speaker 1: thus rotating the head within the liquid. UM. Previous to this, 375 00:24:50,880 --> 00:24:53,920 Speaker 1: hot chocolate was kept incorporated and and and frothy by 376 00:24:53,920 --> 00:24:56,320 Speaker 1: pouring it back and forth between a couple of pots. 377 00:24:57,440 --> 00:25:00,800 Speaker 1: Researchers think that this device might have been developed by 378 00:25:01,040 --> 00:25:04,680 Speaker 1: Spanish colonizers who wanted to drink hot chocolate, but also 379 00:25:04,720 --> 00:25:07,720 Speaker 1: wanted to sort of like separate themselves from the indigenous 380 00:25:07,720 --> 00:25:10,639 Speaker 1: culture a little bit like, Oh, I don't want to 381 00:25:10,640 --> 00:25:12,000 Speaker 1: do it the way that you do it. I do 382 00:25:12,080 --> 00:25:15,800 Speaker 1: it this fancy way anyway, um whatever the providence um, 383 00:25:15,800 --> 00:25:19,880 Speaker 1: Millennios would develop over the centuries into these really beautiful 384 00:25:20,000 --> 00:25:23,879 Speaker 1: carved wooden pieces um, sometimes with like moving parts and 385 00:25:23,920 --> 00:25:26,800 Speaker 1: all kinds of interesting carved nooks and crannies to to 386 00:25:26,880 --> 00:25:33,879 Speaker 1: help frothier chocolate. Yes, um, but as all this is 387 00:25:33,880 --> 00:25:37,359 Speaker 1: going on, Europeans continue to be kind of hesitant around 388 00:25:37,440 --> 00:25:41,119 Speaker 1: hot choking when it arrived, and I think it took like, 389 00:25:41,320 --> 00:25:45,840 Speaker 1: um a century almost um when they started adding sugar 390 00:25:45,880 --> 00:25:49,919 Speaker 1: into it, and then they were like, okay, because you know, 391 00:25:50,000 --> 00:25:53,160 Speaker 1: this makes it sweeter less bitter also makes it more expensive, 392 00:25:54,600 --> 00:25:58,000 Speaker 1: and it was already at a pretty steep price point 393 00:25:58,040 --> 00:26:01,679 Speaker 1: for a lot of people. Um. The importation of cocao 394 00:26:01,760 --> 00:26:05,120 Speaker 1: was heavily taxed in Europe, and the hot chocolate was available, 395 00:26:05,200 --> 00:26:07,440 Speaker 1: especially in Spain where you could buy it um from 396 00:26:07,560 --> 00:26:11,040 Speaker 1: like street vendors. It was just financially out of reach 397 00:26:11,240 --> 00:26:13,600 Speaker 1: for most people, especially when compared to cheaper tea and coffee. 398 00:26:13,640 --> 00:26:14,920 Speaker 1: So maybe you see this menu, it's got like a 399 00:26:14,960 --> 00:26:19,680 Speaker 1: hot chocolate, very expensive tea and coffee much cheaper. That's 400 00:26:19,680 --> 00:26:22,359 Speaker 1: what people would go go for. So hot chocolate became 401 00:26:22,480 --> 00:26:24,639 Speaker 1: something of the saddest symbol at this time in Europe. 402 00:26:25,040 --> 00:26:29,760 Speaker 1: Um and the well off did enjoy it quite a bit, 403 00:26:30,720 --> 00:26:34,919 Speaker 1: quite a bit. One famous example is King Louis the fourteenth, 404 00:26:35,200 --> 00:26:38,480 Speaker 1: who received chocolate as a wedding gift from his bride 405 00:26:38,520 --> 00:26:42,080 Speaker 1: and appointed a royal chocolate teer who made hot chocolate 406 00:26:42,080 --> 00:26:44,840 Speaker 1: with the stamp of the Barnachy on it. UM. I'm 407 00:26:44,880 --> 00:26:48,080 Speaker 1: not sure how that works, but that's what I read. 408 00:26:48,160 --> 00:26:50,920 Speaker 1: So somehow the stamp of the monarchy was involved on this. 409 00:26:51,119 --> 00:26:53,800 Speaker 1: Maybe maybe I'm like, maybe I like the serving set 410 00:26:53,880 --> 00:26:57,520 Speaker 1: or something. Yeah, that's what I thought too. Um. Mary 411 00:26:57,520 --> 00:27:02,720 Speaker 1: Antoinette allegedly bought her own chocolate maker to court as well. Uh. 412 00:27:02,840 --> 00:27:06,040 Speaker 1: They love the rich had for hot chocolate also resulted 413 00:27:06,040 --> 00:27:07,600 Speaker 1: in one of my very favorite rabbit holes that I 414 00:27:07,640 --> 00:27:10,080 Speaker 1: didn't really have time to go down, but I would 415 00:27:10,160 --> 00:27:16,840 Speaker 1: love to. In these very ornate, expensive chocolate pots. Oh yeah, 416 00:27:16,960 --> 00:27:20,920 Speaker 1: oh yeah. Some of these included a hole in the lid. 417 00:27:20,960 --> 00:27:23,520 Speaker 1: You'd place here at your millennio in the pot and 418 00:27:23,520 --> 00:27:26,800 Speaker 1: then place the lid down over it and then froth um. 419 00:27:26,920 --> 00:27:31,200 Speaker 1: Some of these had like had like inlaid ivory um. 420 00:27:31,240 --> 00:27:34,240 Speaker 1: The pots themselves were sometimes made of silver or like 421 00:27:34,320 --> 00:27:37,439 Speaker 1: gilded porcelain um. Right, you might get a set with 422 00:27:37,480 --> 00:27:42,639 Speaker 1: your family crest done on it. Yeah yeah, look up 423 00:27:42,680 --> 00:27:49,200 Speaker 1: pictures there. They're pretty glorious. They are. But the price 424 00:27:49,280 --> 00:27:52,320 Speaker 1: and bitterness weren't the only reasons that Europe was a 425 00:27:52,359 --> 00:27:56,520 Speaker 1: bit weary of hot chocolate. The church Capital City Church 426 00:27:57,680 --> 00:28:02,280 Speaker 1: worried that it wasn't appropriate for children to drink it. Actually, 427 00:28:02,560 --> 00:28:06,280 Speaker 1: they kind of debated about it for everybody, but especially children. Um. 428 00:28:06,840 --> 00:28:09,680 Speaker 1: While at the same time, doctors were touting it as 429 00:28:09,840 --> 00:28:12,600 Speaker 1: you know, this medicinal thing that could help children. They 430 00:28:12,600 --> 00:28:18,200 Speaker 1: even recommended using it to mask the taste of bitter medicines. Um. 431 00:28:18,320 --> 00:28:23,520 Speaker 1: Ultimately the doctor's one out in the heavy quotes, because 432 00:28:23,600 --> 00:28:25,760 Speaker 1: you know, the drink became viewed as a kid friendly 433 00:28:26,080 --> 00:28:30,119 Speaker 1: but not necessarily for the health reasons. The doctor prescribed 434 00:28:30,480 --> 00:28:35,159 Speaker 1: prescribed to it. Um. European religious folk have Yeah, they 435 00:28:35,160 --> 00:28:37,560 Speaker 1: have long argued about hot chocolate. I think we talked 436 00:28:37,560 --> 00:28:40,560 Speaker 1: about that in one of our chocolate episodes. As legend 437 00:28:40,560 --> 00:28:44,800 Speaker 1: has it, one bishop was sent poisoned chocolate after attempting 438 00:28:44,840 --> 00:28:47,120 Speaker 1: to stop women from drinking it at a Mexican church. 439 00:28:47,160 --> 00:28:49,520 Speaker 1: Because it will see it is like a you know, 440 00:28:49,560 --> 00:28:51,840 Speaker 1: you drink your hot chocolate in church. It's kind of 441 00:28:51,880 --> 00:28:57,360 Speaker 1: a ritualistic, you know, like a gathering elements of um. 442 00:28:57,400 --> 00:29:00,000 Speaker 1: And at least one pope I think multiple popes would 443 00:29:00,000 --> 00:29:02,960 Speaker 1: at least one weigh in on weather drinking hot chocolate 444 00:29:03,040 --> 00:29:06,560 Speaker 1: during fasting was acceptable. There's a lot of like, well 445 00:29:06,600 --> 00:29:08,600 Speaker 1: we could drink that, we could still drink this, right 446 00:29:08,720 --> 00:29:14,200 Speaker 1: but right, but still but still the hot chocolate. Yeah, um, well, uh, 447 00:29:14,440 --> 00:29:17,480 Speaker 1: despite whatever any of the popes had to say about it. 448 00:29:17,640 --> 00:29:20,840 Speaker 1: The popularity of this drink did spread UM. In places 449 00:29:20,920 --> 00:29:23,320 Speaker 1: like London. You could get you have like a hot 450 00:29:23,360 --> 00:29:26,400 Speaker 1: chocolate at like a posh coffee house. UM. And a 451 00:29:26,440 --> 00:29:32,760 Speaker 1: dedicated chocolate house opened in sixteen fifty seven, apparently just 452 00:29:32,800 --> 00:29:35,440 Speaker 1: a tiny bit. Like A couple of decades later, William 453 00:29:35,520 --> 00:29:39,080 Speaker 1: the third was super fond of hot chocolate UM and 454 00:29:39,200 --> 00:29:46,320 Speaker 1: had a dedicated chocolate kitchen built into the Hampton Court Palace. Wow. 455 00:29:46,760 --> 00:29:52,000 Speaker 1: Can you imagine going to the like contractors, I need 456 00:29:52,040 --> 00:29:57,479 Speaker 1: It's just a chocolate. This is crucial. Don't mess it up. 457 00:29:58,000 --> 00:30:04,040 Speaker 1: This is the heart of everything. Um. When European colonists 458 00:30:04,120 --> 00:30:06,960 Speaker 1: arrived to the America, as they often tended towards flavors 459 00:30:06,960 --> 00:30:10,960 Speaker 1: and foods that reminded them of Europe. Uh So chocolate 460 00:30:11,440 --> 00:30:14,200 Speaker 1: was somewhat of an exception in this case because it 461 00:30:14,320 --> 00:30:16,800 Speaker 1: was new to most Europeans because they hadn't been able 462 00:30:16,800 --> 00:30:20,600 Speaker 1: to afford it in Europe. UM. But this wasn't the 463 00:30:20,600 --> 00:30:23,200 Speaker 1: case in North America. Given the origin of cocao, It's 464 00:30:23,240 --> 00:30:27,200 Speaker 1: much closer. UM. The closeness and relative affordability of sugar 465 00:30:27,320 --> 00:30:30,360 Speaker 1: from the Caribbean, largely provided through the forced labor of 466 00:30:30,440 --> 00:30:35,040 Speaker 1: enslaved people's UM. So it just became this thing where 467 00:30:35,160 --> 00:30:39,480 Speaker 1: it's like, oh, I can afford this now. Um. People 468 00:30:39,520 --> 00:30:43,880 Speaker 1: adopted it pretty quickly. George Washington allegedly often drank warm 469 00:30:44,040 --> 00:30:47,280 Speaker 1: chocolate cream for breakfast, as it was called. I think 470 00:30:47,320 --> 00:30:49,840 Speaker 1: there's a recipe book you can buy from Mount Vernon 471 00:30:50,560 --> 00:30:53,640 Speaker 1: that has this recipe in it. UM. But at the time, 472 00:30:53,720 --> 00:30:57,200 Speaker 1: this drink often consisted of warmed milk and or water, 473 00:30:57,960 --> 00:31:02,480 Speaker 1: grated chocolate, and sugar, sometimes with additions like brandy because 474 00:31:02,480 --> 00:31:07,480 Speaker 1: of course, chili powder, vanilla, or allspice. It was viewed 475 00:31:07,480 --> 00:31:10,920 Speaker 1: as something, uh like a health drink border and what 476 00:31:11,000 --> 00:31:13,960 Speaker 1: we might call a performance drink or energy drink in 477 00:31:14,000 --> 00:31:18,200 Speaker 1: our modern parlance. Yeah, like a high calorie food that 478 00:31:18,280 --> 00:31:20,720 Speaker 1: didn't spoil. I'm assuming that was when milk wasn't a 479 00:31:20,720 --> 00:31:23,880 Speaker 1: part of the equation. UM. But I read that in 480 00:31:23,920 --> 00:31:26,080 Speaker 1: several places too, that it could keep for a long time, 481 00:31:26,120 --> 00:31:29,360 Speaker 1: so it was popular in that way too. UM. In 482 00:31:29,560 --> 00:31:33,480 Speaker 1: seventeen sixty one, Benjamin Franklin recommended hot chocolate for smallpox. 483 00:31:34,320 --> 00:31:36,680 Speaker 1: So still, yeah, a lot of these health things attached 484 00:31:36,680 --> 00:31:39,320 Speaker 1: to it. It was easy to transport, and so it 485 00:31:39,360 --> 00:31:43,080 Speaker 1: was a popular option. For soldiers. Um. In fact, there's 486 00:31:43,080 --> 00:31:45,920 Speaker 1: a long history of cacao rations and hot chocolate and 487 00:31:45,960 --> 00:31:49,080 Speaker 1: American soldiers from the Revolutionary War to World War Two, 488 00:31:49,480 --> 00:31:51,400 Speaker 1: and a lot of it had to do with boosting morale. 489 00:31:51,480 --> 00:31:55,880 Speaker 1: That was frequently the reasoning given behind why it should 490 00:31:55,920 --> 00:31:59,320 Speaker 1: be provided. The first US chocolate factory was established in 491 00:31:59,360 --> 00:32:05,080 Speaker 1: Massachusetts in seventeen But okay, um, what we've been talking 492 00:32:05,080 --> 00:32:08,040 Speaker 1: about so far is not hot chocolate as most of 493 00:32:08,160 --> 00:32:12,080 Speaker 1: us here in the US at least would know it. Um. 494 00:32:12,120 --> 00:32:17,800 Speaker 1: It was a thicker, frothier, less sweet, more chocolate e beverage, 495 00:32:18,080 --> 00:32:20,760 Speaker 1: probably a little bit like oilier because what you were 496 00:32:20,840 --> 00:32:24,840 Speaker 1: dealing with was, yeah, suspension of these cocoa solids in 497 00:32:24,920 --> 00:32:27,560 Speaker 1: your milk or your water. Um. And and then those 498 00:32:27,720 --> 00:32:31,680 Speaker 1: the cocoa butters would have been a lot more prominent. Right. 499 00:32:32,040 --> 00:32:37,880 Speaker 1: It was often essentially a sometimes sweetened, sometimes not melted chocolate, 500 00:32:38,640 --> 00:32:43,400 Speaker 1: with the texture a bit much thicker. UM. This changed 501 00:32:43,600 --> 00:32:48,280 Speaker 1: in the eighteen hundreds with Conrad Johanna van Houten's invention 502 00:32:48,360 --> 00:32:51,960 Speaker 1: of the cacao press that could make cocoa powder. Um. 503 00:32:52,080 --> 00:32:54,480 Speaker 1: So very basically, these powders were the result of removing 504 00:32:54,480 --> 00:32:56,840 Speaker 1: most of the cocao butter from the beans and then 505 00:32:56,960 --> 00:33:01,520 Speaker 1: drying and processing the remaining sids. Yeah. Uh. This fundamentally 506 00:33:01,600 --> 00:33:05,200 Speaker 1: changed the hot chocolate landscape, not only making it easier 507 00:33:05,240 --> 00:33:09,960 Speaker 1: to make, but even more affordable to Yeah. And this 508 00:33:10,040 --> 00:33:13,640 Speaker 1: is also pretty much where we got the modern concept 509 00:33:13,680 --> 00:33:16,440 Speaker 1: of the chocolate bar from um, because it wasn't really 510 00:33:16,440 --> 00:33:20,200 Speaker 1: possible until we could more more effectively separate out the 511 00:33:20,200 --> 00:33:24,880 Speaker 1: cocoa butter from the cocoa solids. Another thing that that 512 00:33:24,960 --> 00:33:28,800 Speaker 1: this dude and or some of his contemporaries innovated was 513 00:33:28,960 --> 00:33:34,600 Speaker 1: alkalizing the cocoa to make it less acidic. Um. That 514 00:33:34,600 --> 00:33:37,600 Speaker 1: that makes it taste less bitter and also makes it 515 00:33:37,640 --> 00:33:41,880 Speaker 1: look darker in color. And can I go on like 516 00:33:41,920 --> 00:33:46,360 Speaker 1: a sort of science sidebar here please? Okay? Alright, So 517 00:33:46,560 --> 00:33:50,160 Speaker 1: a thing, a thing that I couldn't quite work out, um, 518 00:33:50,280 --> 00:33:55,680 Speaker 1: is weather. This alkalized sometimes called Dutch processed cocoa um, 519 00:33:55,720 --> 00:34:01,960 Speaker 1: actually disperses better into water than untreated cocoa. Okay, so 520 00:34:01,960 --> 00:34:04,240 Speaker 1: so right. Alkalied cocoa is is treated to make the 521 00:34:04,240 --> 00:34:07,800 Speaker 1: cocoa less acidic um, and the common belief has been 522 00:34:08,080 --> 00:34:12,799 Speaker 1: that this also makes it somehow more soluble or at 523 00:34:12,800 --> 00:34:18,240 Speaker 1: the very least better at dispersing in water, but researchers 524 00:34:18,480 --> 00:34:21,839 Speaker 1: modern lee working in chocolate production have reported that like, 525 00:34:22,040 --> 00:34:23,879 Speaker 1: the only way it could really do that is if 526 00:34:23,920 --> 00:34:27,560 Speaker 1: you're if you're basically making like little molecules of soap 527 00:34:28,120 --> 00:34:31,239 Speaker 1: um by making the the the alkali substance interact with 528 00:34:31,280 --> 00:34:36,640 Speaker 1: fatty acids in in the cocoa mixture. Uh. And that 529 00:34:36,800 --> 00:34:40,040 Speaker 1: isn't what you would want because it would taste soapy. Um. 530 00:34:40,080 --> 00:34:44,960 Speaker 1: But I'm also wondering whether untreated cocoa, being more acidic 531 00:34:45,400 --> 00:34:48,600 Speaker 1: would make the particles more likely to to clump together 532 00:34:49,120 --> 00:34:52,680 Speaker 1: and resist hydration, kind of the way that like adding 533 00:34:52,719 --> 00:34:55,680 Speaker 1: an acid to milk makes the particles clumped together to 534 00:34:55,719 --> 00:34:59,800 Speaker 1: eventually get you know, yogurt or cheese or whatever. Um. Anyway, 535 00:35:00,080 --> 00:35:04,520 Speaker 1: I could not find anything about that, uh, pure conjecture. Uh. 536 00:35:04,920 --> 00:35:08,480 Speaker 1: And certainly however, um. One thing that I do know 537 00:35:08,880 --> 00:35:14,000 Speaker 1: is that because the Dutch process makes cocoa darker in color, 538 00:35:14,800 --> 00:35:18,200 Speaker 1: it tricks you into thinking it tastes richer or like 539 00:35:18,239 --> 00:35:22,680 Speaker 1: otherwise more flavor flavorful, even though it's like technically less flavorful. 540 00:35:25,239 --> 00:35:31,359 Speaker 1: Oh humans, yeah, so easily tricked yep, yep, we are 541 00:35:31,600 --> 00:35:33,880 Speaker 1: that's uh, that's just part of part of the package. 542 00:35:35,360 --> 00:35:40,320 Speaker 1: M m well, speaking of the package. Uh, hot chocolate 543 00:35:40,360 --> 00:35:44,680 Speaker 1: innovation did not stop there. M h. In the nineteen fifties, 544 00:35:44,880 --> 00:35:48,520 Speaker 1: the Santa Dairy Engineers Company was looking to pivot from 545 00:35:48,560 --> 00:35:51,800 Speaker 1: making powdered creamer that they've been contracted to provide to 546 00:35:51,880 --> 00:35:55,000 Speaker 1: soldiers during the cream warm So when the war ended, 547 00:35:55,360 --> 00:36:00,640 Speaker 1: the company instead started focusing on developing a powdered hot chocolate. Okay, 548 00:36:02,239 --> 00:36:06,200 Speaker 1: they combined powdered creamer, sweeteners, and cocoa powder, put it 549 00:36:06,239 --> 00:36:10,920 Speaker 1: into packets, and voila instant hot chocolate. Um. At first, 550 00:36:11,120 --> 00:36:16,200 Speaker 1: they largely sold to hotels and airlines, but it was 551 00:36:16,360 --> 00:36:19,680 Speaker 1: frequently stolen item and very like hoarded. So you'd go 552 00:36:19,760 --> 00:36:22,320 Speaker 1: to a hotel and you take all of them. Uh. 553 00:36:22,520 --> 00:36:26,520 Speaker 1: So the companies started selling them in stores under the 554 00:36:26,600 --> 00:36:33,600 Speaker 1: name Swiss Smiths in ninet, I know, in order to 555 00:36:33,680 --> 00:36:36,960 Speaker 1: increase the shelf life, they switched to a non fat creamer, 556 00:36:37,400 --> 00:36:42,359 Speaker 1: and yeah, the instant hot chocolate industry took off. Mm hmm. 557 00:36:42,840 --> 00:36:45,799 Speaker 1: This also happens to be when I'm guessing related when 558 00:36:45,840 --> 00:36:49,520 Speaker 1: hot chocolate pot production pretty much died, they were like, oh, 559 00:36:49,560 --> 00:36:53,840 Speaker 1: I how people could just make it instantly. They Yeah, 560 00:36:53,880 --> 00:36:57,600 Speaker 1: and if we had had time, there's a whole world 561 00:36:57,800 --> 00:37:04,200 Speaker 1: of like seven thousand dollar hot chocolate pods. Not since 562 00:37:04,200 --> 00:37:08,960 Speaker 1: our Spoon episode, Yes, I've seen so many like like 563 00:37:09,080 --> 00:37:16,640 Speaker 1: completely niche, wonderfully beautifully niche corners of the internet dedicated 564 00:37:16,680 --> 00:37:20,440 Speaker 1: to this type of specialty product. Yes, oh my gosh, 565 00:37:20,480 --> 00:37:24,239 Speaker 1: oh my gosh. I had no idea. Um And Okay, Also, 566 00:37:24,280 --> 00:37:26,879 Speaker 1: as I mentioned at the top, people seem very very 567 00:37:26,880 --> 00:37:30,880 Speaker 1: interested when the marshmallows got added into the equation of chocolate. 568 00:37:31,480 --> 00:37:34,000 Speaker 1: It is like literally one of the first results I got. 569 00:37:34,880 --> 00:37:40,000 Speaker 1: Um So briefly, around about nineteen seventeen, marshmallow companies were 570 00:37:40,040 --> 00:37:44,000 Speaker 1: advertising all the ways marshmallows could be used to ratchet 571 00:37:44,080 --> 00:37:46,440 Speaker 1: up their popularity. We talked about that a lot, you know, 572 00:37:46,440 --> 00:37:48,959 Speaker 1: when the companies released, like the magazines that have all 573 00:37:49,000 --> 00:37:53,720 Speaker 1: of these recipes. Yeah, yeah, um, including one Lauren for 574 00:37:53,960 --> 00:37:58,160 Speaker 1: cold littuce, mayonnaise and marshmallows. And I can't abide by that. 575 00:38:00,719 --> 00:38:03,680 Speaker 1: I like all of those things and I don't want that. 576 00:38:07,280 --> 00:38:11,040 Speaker 1: But yeah, one of the ways of using these marshmallows, 577 00:38:11,160 --> 00:38:13,880 Speaker 1: of the recipes they came up with, was as a 578 00:38:13,920 --> 00:38:18,719 Speaker 1: topping to hot chocolate, and there are thermodynamics involved in 579 00:38:18,760 --> 00:38:25,880 Speaker 1: scientists have looked into them. Okay, yes, yes, putting thermodynamics 580 00:38:26,000 --> 00:38:29,880 Speaker 1: right here. One more note about about this this marketing material, 581 00:38:30,080 --> 00:38:34,879 Speaker 1: because it was a company called and Jealous Marshmallows specifically, 582 00:38:34,960 --> 00:38:37,719 Speaker 1: which is a buffy fan. I just had to mention. Um. 583 00:38:37,760 --> 00:38:40,480 Speaker 1: This was also where we got the the idea of 584 00:38:40,560 --> 00:38:45,080 Speaker 1: using marshmallows as a topping for sweet potato castrole. Okay, okay, 585 00:38:45,200 --> 00:38:48,600 Speaker 1: but back to the thermodynamics of marshmallows on top of 586 00:38:48,960 --> 00:38:54,840 Speaker 1: hot chocolate. Okay, so um. Popular Science magazine posed this 587 00:38:55,000 --> 00:38:59,279 Speaker 1: super interesting question, when you put marshmallows on top of 588 00:38:59,320 --> 00:39:05,239 Speaker 1: hot cocoa, does it cool down the cup by absorbing 589 00:39:05,320 --> 00:39:09,759 Speaker 1: some of that heat that's melting the marshmallows, or to 590 00:39:09,880 --> 00:39:14,320 Speaker 1: the marshmallows help keep it warm by insulating the surface 591 00:39:14,360 --> 00:39:18,520 Speaker 1: of the hot cocoa from ambient airflow. Mm hmmm, I 592 00:39:18,600 --> 00:39:22,719 Speaker 1: have no answer for you. They like consulted like a 593 00:39:22,719 --> 00:39:26,920 Speaker 1: thermod thermodynamics researcher, and the dude was like, well, you know, 594 00:39:26,960 --> 00:39:30,640 Speaker 1: without really doing some experiments, I can't tell you. Wow, 595 00:39:30,920 --> 00:39:35,080 Speaker 1: Well get on it. Yeah, yeah, I mean, you know, 596 00:39:35,120 --> 00:39:37,040 Speaker 1: the thing is right like they are going to cool 597 00:39:37,080 --> 00:39:41,200 Speaker 1: down the cocoa like in the immediate term. But whether 598 00:39:41,320 --> 00:39:44,000 Speaker 1: or not they insulate it over a long term enough 599 00:39:44,000 --> 00:39:45,960 Speaker 1: to make up for that fact in some kind of 600 00:39:46,000 --> 00:39:50,800 Speaker 1: meaningful way is really the question. It's very important question, 601 00:39:51,360 --> 00:39:53,879 Speaker 1: very important question. I'll say when I put, when I 602 00:39:54,000 --> 00:39:58,640 Speaker 1: get fancy and put like actual marshmallows in my hot chocolate, 603 00:39:59,760 --> 00:40:03,440 Speaker 1: I've feel like they melt and then they kind of 604 00:40:03,440 --> 00:40:08,040 Speaker 1: there's a flavored dynamic going on, but they kind of 605 00:40:08,040 --> 00:40:10,319 Speaker 1: slow you down and drinking it, and they have like 606 00:40:10,360 --> 00:40:12,480 Speaker 1: that layer on top. I have no idea if that 607 00:40:12,520 --> 00:40:15,439 Speaker 1: has anything to do with heat. Um, But there's something 608 00:40:15,560 --> 00:40:19,759 Speaker 1: is happening here. Something is happening here. Um. I will 609 00:40:19,800 --> 00:40:24,239 Speaker 1: also say, because what I suspect people mean when they 610 00:40:24,280 --> 00:40:26,839 Speaker 1: are searching like how did marshmallows get there? Talking about 611 00:40:26,880 --> 00:40:32,600 Speaker 1: like the freeze dried right that coming up with Smiths packets. Yeah, yes, surprisingly, 612 00:40:32,760 --> 00:40:35,600 Speaker 1: very little to be found about that. I would assume 613 00:40:35,600 --> 00:40:39,600 Speaker 1: it happened pretty quickly and like the late sixties seventies, um, 614 00:40:39,640 --> 00:40:43,839 Speaker 1: because that's when that kind of stuff was happening. Yeah. Now, 615 00:40:43,920 --> 00:40:45,920 Speaker 1: now I don't remember from our marshmallow episode, and I 616 00:40:45,960 --> 00:40:49,880 Speaker 1: didn't look it up when like the freeze dried marshmallows 617 00:40:49,920 --> 00:40:54,440 Speaker 1: in cereal thing happened and all of that, But I 618 00:40:54,480 --> 00:40:57,320 Speaker 1: believe it was sometime in like the late sixties or 619 00:40:57,320 --> 00:41:01,640 Speaker 1: early seventies. Oh gosh, Okay, well, well, there's no way 620 00:41:01,640 --> 00:41:05,960 Speaker 1: of knowing right now. I'm telling you I specifically searched 621 00:41:05,960 --> 00:41:10,200 Speaker 1: for it and I couldn't find it. Um Or It's 622 00:41:10,200 --> 00:41:15,960 Speaker 1: just like, oh, well, maybe one of you listeners know 623 00:41:16,680 --> 00:41:19,919 Speaker 1: he's right in Yeah, And this brings us to our 624 00:41:19,960 --> 00:41:22,520 Speaker 1: TikTok fact of the day, which I guess is a 625 00:41:22,560 --> 00:41:28,320 Speaker 1: new thing. It's becoming pretty common now. Eric Torres Christia 626 00:41:28,680 --> 00:41:31,439 Speaker 1: posted a TikTok in twenty nineteen of a coco bomb 627 00:41:31,719 --> 00:41:34,080 Speaker 1: or hot chocolate bomb. So basically, to make these, you 628 00:41:34,120 --> 00:41:36,560 Speaker 1: pour hot milk or water over the sphere of chocolate 629 00:41:36,840 --> 00:41:39,919 Speaker 1: and it opens up to reveal marshmallows and it makes 630 00:41:39,920 --> 00:41:43,480 Speaker 1: hot chocolate. Um. I'd heard of this. I've never actually 631 00:41:43,520 --> 00:41:45,600 Speaker 1: seen it in action, but I had heard of it. 632 00:41:46,280 --> 00:41:48,200 Speaker 1: He wasn't the first to do it at all. It 633 00:41:48,280 --> 00:41:52,440 Speaker 1: was featured on Oprah's Favorite Things in um, but he 634 00:41:52,560 --> 00:41:55,520 Speaker 1: certainly popularized it when his post went viral, and the 635 00:41:55,600 --> 00:41:58,399 Speaker 1: video has over two point six million views. I bet 636 00:41:58,480 --> 00:42:04,960 Speaker 1: that's I bet it's gone up since then. Sure, so yeah, TikTok. 637 00:42:05,160 --> 00:42:07,960 Speaker 1: You know these things go viral. Yeah, and then you 638 00:42:08,000 --> 00:42:15,879 Speaker 1: can't find feta cheese, and then I still haven't made 639 00:42:15,880 --> 00:42:18,640 Speaker 1: that dang pasta. Oh I need to. It's really good. 640 00:42:19,880 --> 00:42:24,040 Speaker 1: M Well, I think this is what we have to say, 641 00:42:24,440 --> 00:42:26,120 Speaker 1: what we have to say about hot chocolate for now, 642 00:42:26,320 --> 00:42:30,080 Speaker 1: I think it is. Um. We do have some listener 643 00:42:30,160 --> 00:42:32,040 Speaker 1: mail for you, though, and we are going to get 644 00:42:32,040 --> 00:42:33,640 Speaker 1: into that as soon as we get back from one 645 00:42:33,640 --> 00:42:44,360 Speaker 1: more quick break for a word from our sponsors, and 646 00:42:44,440 --> 00:42:47,319 Speaker 1: we're back. Thank you sponsors, Yes, thank you, and we're 647 00:42:47,360 --> 00:42:56,960 Speaker 1: back with listener. Wow. That's the song at the end 648 00:42:57,040 --> 00:42:59,680 Speaker 1: of the holiday special. I wanted to do be authors, 649 00:43:00,160 --> 00:43:04,880 Speaker 1: just one more round friends, then gather around friends. But anyway, 650 00:43:05,080 --> 00:43:07,760 Speaker 1: you haven't seen it, so we're gonna have to fix this. Lauren, 651 00:43:08,400 --> 00:43:10,839 Speaker 1: all right, yeah, yeah, no, I hear you, I hear you. 652 00:43:10,880 --> 00:43:15,440 Speaker 1: I need to watch the holiday special and twenty minutes 653 00:43:15,440 --> 00:43:23,680 Speaker 1: of asking, my goodness, what's happening, I forgot to say, listeners, 654 00:43:23,680 --> 00:43:26,480 Speaker 1: if you have any hot chocolate recipes, please right in. Oh, 655 00:43:26,640 --> 00:43:31,480 Speaker 1: always to hear about your preferences. Yeah, oh, and if 656 00:43:31,480 --> 00:43:33,880 Speaker 1: you do a holiday special thing which I am preparing 657 00:43:33,880 --> 00:43:36,480 Speaker 1: for mine. Oh yeah yeah. If you have life day plans, 658 00:43:36,960 --> 00:43:41,480 Speaker 1: let us know. M. But in the meantime, we continue 659 00:43:41,520 --> 00:43:44,640 Speaker 1: to torment your listeners by describing pictures that you cannot 660 00:43:44,680 --> 00:43:48,200 Speaker 1: see and are adorable. Um, but you all came through 661 00:43:48,280 --> 00:43:51,200 Speaker 1: so much and you send us these super cute pictures 662 00:43:51,239 --> 00:43:57,719 Speaker 1: of your pets in costume adorable. All right, So we're 663 00:43:57,760 --> 00:44:02,080 Speaker 1: starting with Evan. Evan wrote, here's Archer. He plays short 664 00:44:02,120 --> 00:44:05,040 Speaker 1: stop for the San Diego Padres. No ball I can 665 00:44:05,080 --> 00:44:08,440 Speaker 1: get past him. Archer was compensated for his modeling with 666 00:44:08,480 --> 00:44:14,799 Speaker 1: a large carriage. An Archer. He looks, I mean he 667 00:44:14,880 --> 00:44:19,160 Speaker 1: fits the part a little, a little outfit like baseball 668 00:44:19,200 --> 00:44:22,680 Speaker 1: outfit baseball. He's got a jersey, he's got the little cap. 669 00:44:23,400 --> 00:44:27,240 Speaker 1: He looks. He looks very serious about his job. He's 670 00:44:27,320 --> 00:44:29,719 Speaker 1: he's he's a bit, he's a he's a bigger, bigger dog, 671 00:44:29,800 --> 00:44:32,640 Speaker 1: and he's a hack and good Doggo. That is what 672 00:44:32,680 --> 00:44:35,560 Speaker 1: I can tell you about this. Yes, I wouldn't mess 673 00:44:35,600 --> 00:44:37,600 Speaker 1: with him. He like, I don't think I could get 674 00:44:37,640 --> 00:44:46,480 Speaker 1: a ball past him at all. No, heck u. Janelle wrote, Hello, ladies, 675 00:44:46,560 --> 00:44:49,240 Speaker 1: love your podcast. I wanted to share my food themed 676 00:44:49,280 --> 00:44:54,960 Speaker 1: Halloween costumes for my two doodle friends. And okay, attached 677 00:44:55,840 --> 00:45:02,080 Speaker 1: are two doodle dogs of some kind and they're dressed 678 00:45:02,320 --> 00:45:07,240 Speaker 1: as cobs of corn and it's it looks it looks 679 00:45:07,320 --> 00:45:09,759 Speaker 1: like the kernels were maybe made with like a with 680 00:45:09,840 --> 00:45:13,440 Speaker 1: like a pool noodle that's been cut up. Yeah. Um. 681 00:45:13,520 --> 00:45:16,239 Speaker 1: And then it's got the husks on their on their 682 00:45:16,239 --> 00:45:22,080 Speaker 1: butts and they're doing a really everyone involved in this 683 00:45:22,719 --> 00:45:27,520 Speaker 1: these photographs is doing a really good job. That's excellent, fantastic. 684 00:45:27,560 --> 00:45:31,760 Speaker 1: I mean, what can we say, but this is just brilliant, brilliant. 685 00:45:32,640 --> 00:45:36,520 Speaker 1: It's so cute. It's a beautiful thing. Oh my gosh, 686 00:45:36,760 --> 00:45:40,239 Speaker 1: I love it. I love it. Um so yes, thank you, 687 00:45:40,280 --> 00:45:42,080 Speaker 1: thank you, Thank you to all of you who have 688 00:45:42,320 --> 00:45:46,759 Speaker 1: been sending these pictures. Thanks to these two listeners, um 689 00:45:46,800 --> 00:45:49,040 Speaker 1: and yes, keep them coming. If you would like to 690 00:45:49,080 --> 00:45:52,120 Speaker 1: contact us, you can you can email us at hello 691 00:45:52,200 --> 00:45:54,800 Speaker 1: at saber pod dot com. We're also on social media. 692 00:45:54,880 --> 00:45:57,520 Speaker 1: You can find us on Twitter, Facebook, and Instagram at 693 00:45:57,560 --> 00:45:59,319 Speaker 1: saber pod and we do have to hear from you. 694 00:46:00,040 --> 00:46:02,360 Speaker 1: Favorite is production of I Heart Radio. For more podcasts 695 00:46:02,360 --> 00:46:04,680 Speaker 1: from my Heart Radio, you can visit the iHeart Radio, app, 696 00:46:04,719 --> 00:46:07,879 Speaker 1: Apple podcasts, or wherever you listen to your favorite shows. 697 00:46:07,920 --> 00:46:10,440 Speaker 1: Thanks as always to our super producers Dylan Fagan and 698 00:46:10,440 --> 00:46:12,680 Speaker 1: Andrew Howard. Thanks to you for listening, and we hope 699 00:46:12,680 --> 00:46:22,000 Speaker 1: that lots more good things are coming your way.