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Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.

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Speaker 1: My name is Bobby Flay, and I'm here with my

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Speaker 1: daughter and co host, and I'm always Hungry. Sophie and

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Speaker 1: I gather around my stove to cook together. Well you cook,

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Speaker 1: I asked the questions, and eat the food and does

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Speaker 1: any food left? We come to the table together to

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Speaker 1: share a meal, connect as a family, and tell the

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Speaker 1: stories that matter to us. We had a lot of

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Speaker 1: chocolate here, yeah, because we're talking about chocolate. So we're

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Speaker 1: making brownies. We're making actually, Stephanie Bannis is um very

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Speaker 1: fuggy brownie recipe. I love this recipe. So Stephanie with

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Speaker 1: my colleague for my whole life years, I mean, I

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Speaker 1: don't even know, maybe longer. Um. But she has left

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Speaker 1: to go live in Montana. We won't we won't give

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Speaker 1: her exact locations. We don't want people brushing her for

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Speaker 1: her for her brownies. But she's now living in a

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Speaker 1: cool place in Montana and loving her life. But she

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Speaker 1: left behind her brownie recipe, thank god. So we we

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Speaker 1: have some bitter sweet and we have some unsweetened chocolate,

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Speaker 1: and you know, there's a lot of fancy chocolate recipes

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Speaker 1: I'm using. I'm making brownies, So it tells you everything

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Speaker 1: about my chocolate chocolate workability. Right, Okay, wait, you've got

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Speaker 1: something going on over on the stove here. Yeah. So

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Speaker 1: we have butter and the two chocolates and we're gonna

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Speaker 1: melt them. This isn't this isn't a double boiler. So

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Speaker 1: it's a it's a pan on top of a pot

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Speaker 1: that has some some steaming water on top of it.

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Speaker 1: This is like the best way to melt chocolate, the

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Speaker 1: best way to meld chocolate because it um, it won't

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Speaker 1: sort of separate the chocolate. Would you just put on

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Speaker 1: top of the butter. This is espresso powder. This is

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Speaker 1: an instant espresso powder one of the things that you'll

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Speaker 1: see in a lot of recipes, especially like chocolate recipes,

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Speaker 1: brownie recipes. Is a espresso instant. I So it just

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Speaker 1: brings out the flavor of the chocolate. It's got a

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Speaker 1: great affinity for it. Cool that part, I know. Yeah.

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Speaker 1: All right, So we're gonna let the butter and the

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Speaker 1: two chocolates and the espresso powder melt, okay, and then

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Speaker 1: in another bowl, we have some sugar and some brown sugar.

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Speaker 1: Don't forget the chocolates we're using and basically have no

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Speaker 1: sugar in. And then a couple of teaspoons of vanilla.

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Speaker 1: How many eggs, whole eggs? Four whole eggs. This is

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Speaker 1: a really good brownie, reste. I mean, this is not

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Speaker 1: a cakey brownie. This is a fudgy brown Yeah. It

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Speaker 1: tastes like chocolate, which is like one of the things

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Speaker 1: I want to talk to you about when it comes

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Speaker 1: to chocolate, because how do you feelbout chocolate? It's very

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Speaker 1: important to me, really, I love chocolate. When you when

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Speaker 1: you look at a bar of chocolate and you reverse

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Speaker 1: the process of where it came from, you would never

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Speaker 1: believe that what was gonna what was gonna look like.

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Speaker 1: So it starts with this fruit called the cocow plant.

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Speaker 1: And then inside the cocow plant there are seeds that

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Speaker 1: are like they look like they're covered in some like

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Speaker 1: some white blaze of some sort, you know, and you know,

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Speaker 1: basically what you do is you take the seeds out

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Speaker 1: and then you ferment them, and then you roast them,

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Speaker 1: and then you crack them, and then you separate them

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Speaker 1: from you know, from the from the nibs, and then

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Speaker 1: you take the nibs of the chocolate and then you

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Speaker 1: crunch them, you crush them into into basically into into chocolate,

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Speaker 1: and um, you know, the cocoa bean is cut is

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Speaker 1: it's like half cocoa butter, half um cocoa butter cocoa powder,

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Speaker 1: you know what I'm saying. You know. So then like

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Speaker 1: then there's different grades of chocolate in terms of like sweetness, etcetera.

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Speaker 1: You know, you start with milk chocolate and that has

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Speaker 1: like either powdered milk or liquid milk or condensed milk

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Speaker 1: in it. You know, it's it's more it's east of

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Speaker 1: the wall, of course. And then there's dark chocolate, and

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Speaker 1: it's based on you know, it's a very high percentage

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Speaker 1: of cocoa um and fat content is the is used

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Speaker 1: for you know, from from the cocoa butter. And then

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Speaker 1: white chocolate really isn't classically chocolate at all. It's basically sugar,

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Speaker 1: milk and cocoa butter. And then have you seen this

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Speaker 1: ruby chocolate lately. Yeah, it's made from a from a

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Speaker 1: from a ruby cocoa bean, and it's got like this

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Speaker 1: son of like ruby color ruby, yeah, ruby chocolate, and

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Speaker 1: it's got like kind of a sweet and sour flavor

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Speaker 1: to it. It's really beautiful. You can you can find

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Speaker 1: it cool. It's like pink almost. So basically the processes.

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Speaker 1: You take the cocoa pods, you crack it open. Um.

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Speaker 1: I mean you you take the cocoa bean, you crack

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Speaker 1: it open, you get the pods. It's like these fruits.

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Speaker 1: You know, the seeds, the seeds inside, You ferment them.

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Speaker 1: Then you you separate the shells from the cocoa nibs.

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Speaker 1: Then you grind the cocoa nibs into this you know, chocolate,

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Speaker 1: and you temper the chocolate. Then you add sugar and

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Speaker 1: then it's like semi sweet, bittersweet. It all depends on

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Speaker 1: how much sugar versus the first of the cocoa. But

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Speaker 1: like when you look at a cocoa bean, you would

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Speaker 1: never think that you'd get like a chocolate bar out

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Speaker 1: of it. At that point, it's insane, it's totally nuts. Um. So,

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Speaker 1: what are some of your favorite chocolate things to eat?

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Speaker 1: Some of my favorite chocolate things, well this is now

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Speaker 1: one of them. Um. But I mean, you know my

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Speaker 1: favorite chocolates I do that you always give me for

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Speaker 1: Christmas roche Oh yeah, oh my god, so those have

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Speaker 1: their hazelnuts, right, it's hazel nuts and chocolate. Yeah, it's

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Speaker 1: like a new teller piece of chocolate. Basically my favor.

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Speaker 1: Those are my favorite. But I love a chocolate cake.

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Speaker 1: See I don't. I have a I have a I

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Speaker 1: have a kind of uh like a love and hate

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Speaker 1: thing about chocolate. Let me tell you about this. What

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Speaker 1: if you talk to chocolate aficionados, they will tell you

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Speaker 1: that dark chocolate is the only chocolate wrong. What do

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Speaker 1: you mean wrong? In my opinion, I mean I'm getting

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Speaker 1: I'm getting to that. You know, people who are really like,

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Speaker 1: you know, true chocolate aficionados really believe that, you know,

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Speaker 1: for chocolate to have quality has to be very dark,

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Speaker 1: deep bitter chocolate. And I and and coffee drinkers say

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Speaker 1: the same thing. I say, No, I want I want

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Speaker 1: to enjoy what I'm eating. And a lot of times

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Speaker 1: you'll like, I'll eat chocolate that's so dark and bitter,

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Speaker 1: and I'm like, I don't even like this. But but

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Speaker 1: also like, um, I feel the same thing about coffee.

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Speaker 1: You know, you go, you go to some coffee shop

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Speaker 1: and it's like, you know, they have these most exotic

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Speaker 1: beans and they roast them in a certain way, and

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Speaker 1: on and on and on, and they're like they're brewed

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Speaker 1: for a really long time. Like I don't like that,

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Speaker 1: and and it's just like it doesn't it's not satisfying.

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Speaker 1: So you know, maybe I'm just like Woos when it

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Speaker 1: comes to like chocolate and coffee. But I just I

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Speaker 1: don't know. I want I want a pleasurable experience. I agree,

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Speaker 1: And like if I'm eating, if I'm eating like a

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Speaker 1: piece of chocolate that has like a caramel, like a

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Speaker 1: caramel piece of chocolate, then I can I can do

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Speaker 1: the dark chocolate because I think it's a nice balance.

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Speaker 1: But if it's just a plain piece of chocolate, like

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Speaker 1: I'm it's milk. Yeah, so but that but like chocolate

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Speaker 1: purists will tell you that we're not right. But that's okay,

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Speaker 1: that's fine. So we have the we have the white sugar,

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Speaker 1: the brown sugar, and some eggs and some vanilla salt. Nice.

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Speaker 1: We're just gonna melt this and then we're gonna get

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Speaker 1: a baking pan with some parchment paper. You're using chocolate

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Speaker 1: bars for this instead of chocolate chips. Does that matter?

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Speaker 1: It doesn't really matter because you're gonna melt it. Anyway,

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Speaker 1: do you make brown soopie? No? Actually, I'm not really

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Speaker 1: that big of a brownie fan because usually it's too cakey. Yeah. Yeah,

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Speaker 1: I'm liking the sound of these brownies. This is like

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Speaker 1: the extent of my chocoate work. Really good. I mean,

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Speaker 1: you know, I can like, I like making like those

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Speaker 1: malted chocolate cakes where they you know who invented that,

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Speaker 1: John George. Yeah, I remember when it first came out,

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Speaker 1: we were like basically had just opened. He was doing

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Speaker 1: it at Jojo Basic Grill and Jojo open the same year.

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Speaker 1: It was the year like nothing opened in New York

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Speaker 1: was We're in the middle of recession, so Basic Real

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Speaker 1: open and Jojo open, and we got the two of

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Speaker 1: those two restaurants. Got a lot of attention to the

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Speaker 1: meeting because nothing else opened. And he came out with

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Speaker 1: this chocolate cake. And I told my patiu chef at

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Speaker 1: the time, Wayne Brackman, Remember Wayne, I was like, we

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Speaker 1: have to do our mastic girl version of this cake.

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Speaker 1: So we made like an ancho chili chocolate version of it.

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Speaker 1: Was so good. If I'm going to eat something chocolate,

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Speaker 1: I wanted to taste like chocolate. Okay, Well yeah, so

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Speaker 1: like some like a lot of chocolate ice cream doesn't

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Speaker 1: taste like chocolate. It tastes very deluded. It's almost like

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Speaker 1: vanilla that's kind of has like a brownish color to it,

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Speaker 1: you know, it doesn't it doesn't taste like chocolate. So

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Speaker 1: like I want, like when I eat a latto, I

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Speaker 1: want a dark chocolate cholatto. Now that said, there's a

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Speaker 1: lot of sugar in there, and you know, there's you know,

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Speaker 1: there's you know, cream, et cetera. So it's sort of

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Speaker 1: chilling out the bitterness of it all. But the deep,

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Speaker 1: rich flavor of the chocolate is what I'm looking for.

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Speaker 1: There was a place, a steakhouse made me sure if

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Speaker 1: they're if they're still there, but it's called the Strip

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Speaker 1: House on Twelfth Street, and you have this they had

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Speaker 1: They had a chocolate layer cake there. It had four

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Speaker 1: thousand layers. Yea, so good. It was ridiculous, and I

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Speaker 1: tried to get my Pactiy chef to make it. It

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Speaker 1: never really got to the point where I was completely

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Speaker 1: satisfied with it. I mean, we we got we got

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Speaker 1: like we just couldn't make enough layers of it. But

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Speaker 1: it was so so good. But it had like that

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Speaker 1: deep rich chocolate flavor. I mean also like when I

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Speaker 1: when I'm eating like hot chocolate, like I want to

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Speaker 1: taste good quality cocoa powder. And I wanted to taste Yes,

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Speaker 1: I wanted to be like basically like liquid chocolate. Yeah,

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Speaker 1: I agree, But I also is there a dog in here? Wait?

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Speaker 1: Did not you bring home a friend? We? You know

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Speaker 1: what's interesting is there was a meme that was going

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Speaker 1: around during the holidays that was like, like, if you

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Speaker 1: make hot chocolate with like hot chocolate with Walt, if

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Speaker 1: you're making hotocolate with water, like you should be locked

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Speaker 1: up or something like that, Like you no, you have

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Speaker 1: to make it with milk. I made, so I make

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Speaker 1: mine with milk. Christina wants oat milk? It works? Is

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Speaker 1: it good? I don't know. You wouldn't know. But you

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Speaker 1: know what I really loved when I was younger was

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Speaker 1: chocolate mouse. I was going to talk to you about that.

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Speaker 1: I loved chocolate mouse. Alex Goanna Shelley and I talked

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Speaker 1: about this all the time. She lived in a building

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Speaker 1: in New York City where a friend of mine lived

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Speaker 1: when we were with teenagers. We didn't know each other then,

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Speaker 1: and I remember going to that this my friend's house

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Speaker 1: we had it was like a bunch of kids there

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Speaker 1: and I made chocolate moose. I was like seventeen years old. Yeah,

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Speaker 1: and um chocolate mouse again. You're right, like you need

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Speaker 1: a deep rich chocolate because you're gonna put cream and

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Speaker 1: egg whites in it. It's got to fight through all

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Speaker 1: that fat richness. But if you don't use, you know,

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Speaker 1: a good quality, deep dark chocolate, then you can't taste

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Speaker 1: it right. Then it just tastes like whipped cream. No.

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Speaker 1: I love chocolate moose so much. How about chocolate cream pie? Yeah?

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Speaker 1: So do you like chocolate pudding? I like homemade chocolate pudding. Well,

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Speaker 1: what do you think I was talking about? Well, most

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Speaker 1: people don't make their own homemade chocolate pudding, buy chocolate pudding.

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Speaker 1: So like I feel like I used to have, like

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Speaker 1: chocolate pudding, like storebought chocolate pudding. Putt in like my

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Speaker 1: lunch box. So we have something so we call it's

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Speaker 1: called bundino. Putting is is bundino in Italian. So we

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Speaker 1: have we have a chocolate bundino in a maufie and

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Speaker 1: we were making like, you know, I wanted this on

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Speaker 1: the menu. And while we were making it, I had

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Speaker 1: my Paci chef make it like thirty five times because

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Speaker 1: it's just not it was not getting enough chocolate flavor.

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Speaker 1: And she kept saying to me, like, you have to

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Speaker 1: be kidding me. I'm like, no, when you stick your fork,

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Speaker 1: when you stick your spoon in this thing, I want

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Speaker 1: you to like close your eyes and taste chocolate in

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Speaker 1: the most incredible way. And I think that that's really important.

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Speaker 1: A lot of times people miss that, Like it's almost

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Speaker 1: like they think chocolate's gonna take care of itself, doesn't

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Speaker 1: um same thing with gelato and sorbet. Yeah. I like

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Speaker 1: chocolate sorbet a lot. It's one of my favorite things.

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Speaker 1: But it's got again, it's got to have a deep ridge.

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Speaker 1: So the butter and the chocolate are making this beautiful

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Speaker 1: melted goodness. And you know you do it over a

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Speaker 1: double boiler, so that so that's so that the melting

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Speaker 1: process is gentle. If you do this right in the pan,

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Speaker 1: it's a chance it would break or burn scorts the chocolate. Okay,

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Speaker 1: so we're gonna pour the chocolate into the sugar and

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Speaker 1: egg mixture and half the flower and the other half

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Speaker 1: of the flower. What does that semi sweet chocolate. So

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Speaker 1: basically using three kinds of chocolate unsweetened. It is sweet,

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Speaker 1: and there's some semi sweet chocolate that we're gonna use. Um,

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Speaker 1: we're just gonna cut it into cut into shards and

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Speaker 1: then fold it into the chocolate batter and that's the

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Speaker 1: brownie batter and then three fifty degrees minutes and then

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Speaker 1: you have to let him cool for like four hours

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Speaker 1: because it's really dense chocolate. You wanted to set it

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Speaker 1: would parch my paper lines baking dish, and we want

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Speaker 1: to smooth it outside even big seapingly pretty easy. Yeah, definitely.

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Speaker 1: I've never made brownies like this. Yeah, and you get

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Speaker 1: some vanilla gelato brownie Sunday. Put some nuts on. These

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Speaker 1: people who says you can't bake a lot of people

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Speaker 1: put in the appisode. Okay, so we used to do

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Speaker 1: it upside down. Chocolate cream pie. Do you remember this

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Speaker 1: is so good? Yeah? American where the crust was a

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Speaker 1: thin layer on top and then the chocolate pudding was

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Speaker 1: in the bottom. It was so good. I had it

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Speaker 1: every time I was there. Here's one of my other

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Speaker 1: favorite chocolate dishes, chocolate and coconut bread pudding. Mm hmm okay,

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Speaker 1: never had that so good. I mean basically, make like

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Speaker 1: a chocolate custard with stale bread. You let it steep,

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Speaker 1: You put like you know, a little coconut milk in there,

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Speaker 1: some coconut flakes, etcetera. Bake it. It's amazing. And your

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Speaker 1: notes over there. Do you have the chocolate eggs? What's that?

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Speaker 1: The doctors used to make me chocolate eggs. Ginormous chocolate

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Speaker 1: eggs for Easter. No, no, no no, he used to make

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Speaker 1: you a life size bunny and eggs they were huge

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Speaker 1: and there were there was chocolate in them. I have

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Speaker 1: to write. So that was when How old were you?

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Speaker 1: That made me believe in the Easter bunny? That is

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Speaker 1: for sure. I took so Jacques Terrez, who was one

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Speaker 1: of the great chocolate tears ever and also pastry chefs

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Speaker 1: and nicest, one of the nicest men um he was

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Speaker 1: when I met Jock, he was the pastry chef Atles Cirque, Okay,

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Speaker 1: years ago, and then he went on his own and

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Speaker 1: he was like the wooly Wonka of he had you.

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Speaker 1: You were I mean you were so will be four

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Speaker 1: media like six or seven, but he had you. He

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Speaker 1: had me bring you to his Brooklyn in Dumbo, and

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Speaker 1: he made chocolate with you, like he made stuff with you,

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Speaker 1: but there was he had. He has like this chocolate

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Speaker 1: fountain that's constantly tempering the chocolate. And I remember you

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Speaker 1: just sticking your finger in the under the frosts of

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Speaker 1: the chocolate. I was like, Sophie, come on, that's not

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Speaker 1: very sanitary. But he's like he is like he has

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Speaker 1: like that magic to him, like as a person, like

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Speaker 1: you feel like he really is like a Willie Walk

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Speaker 1: in his sense. Yeah, for sure. I also like using

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Speaker 1: chocolate and savory dishes like I I love making mole sauces.

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Speaker 1: I think it's, you know, a great use of chocolate

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Speaker 1: to finish the sauce, especially a spicy sauce that has

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Speaker 1: all these chilies kind of running through it. It's one

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Speaker 1: of those things that people think of mola as a

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Speaker 1: chocolate sauce. It's not. It's a sauce that is sometimes

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Speaker 1: finished with chocolate, especially if it's if it's a deep

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Speaker 1: red red or almost black mole. And um, it's really

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Speaker 1: used that to sort of be a good counterbalance and

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Speaker 1: a foil to all the chili peppers that are running

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Speaker 1: through the sauce. Just kind of gives it a nice coating. Yeah,

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Speaker 1: when I was studying abroad in London, Um, we went

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Speaker 1: to the Cadbury factory. It was so it's because they

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Speaker 1: they've turned it into like a museum. Um. Also like

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Speaker 1: so you can like walk through and see all the

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Speaker 1: steps and whatnot. And I love Cadburry chocolate. I thought

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Speaker 1: it was it was so cool to see the whole process.

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Speaker 1: Well also, you know there's there's this whole art form

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Speaker 1: of what they what they call chocolate work. And you

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Speaker 1: see these chocolate tears like making like the most amazing

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Speaker 1: things that chocolate. They use it as like they use

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Speaker 1: it as like paint or and or like to create sculptures.

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Speaker 1: You know. It's like, um, that's that's a business that

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Speaker 1: I'm not in. Um, I can tell you that much.

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Speaker 1: That's not that's not for me. But but I just

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Speaker 1: love where they manipulated chocolates. They and like you'll see

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Speaker 1: like you know, they'll make blue chocolates and red chocolates.

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Speaker 1: You know, they take white they usually take white chocolate

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Speaker 1: and put some kind of food coloring. But then you know,

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Speaker 1: everything is chocolate, but it has different colors and textures

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Speaker 1: and shapes, and sizes. It's amazing for your restaurants. Do

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Speaker 1: you think it's important to always have something chocolate on

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Speaker 1: the dessert menu? A million percent. Absolutely. I'm not. I'm

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Speaker 1: not a restaurateur, but I also feel that way. Well,

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Speaker 1: right now we have that chocolate Bundino, which is very

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Speaker 1: rich and deep in chocolate flavor. For sure. I mean

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Speaker 1: it's it's um, yeah, it's it's imperative for sure. Yeah,

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Speaker 1: I'm always looking for the chocolate item on the menu. Yeah.

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Speaker 1: I mean, look, I mean people there were there were

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Speaker 1: people that are just obsessed with chocolate, and I get it. Yeah.

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Speaker 1: I used to make chocolate fundu a lot when I

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Speaker 1: was little with my with my friends, we used to

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Speaker 1: make and stuff like that, or like marshmallows. Yeah that works. Um,

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Speaker 1: have you ever made your own hot fudge? It's like

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Speaker 1: sweet and condensed milk and melted chocolate. So sure you have.

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Speaker 1: I have. I'm a Sunday expert, exactly. I like a

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Speaker 1: good I like a good chocolate. I'm not just saying this.

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Speaker 1: This is the best brownie I've ever had. You can

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Speaker 1: thank Stephanie Bangs. It is. I love that. It's the

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Speaker 1: consistency is more fudge like, yeah, I mean, I think

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Speaker 1: there's two kind of brownies in the world. A brownie

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Speaker 1: that is cakey and a brownie that's fudgie. And I think, like,

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Speaker 1: I'm just on the side of yours, which is that

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00:20:08,280 --> 00:20:11,720
Speaker 1: I wanted to taste like very chocolate foote and and

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Speaker 1: I can't taste It's it's like it's not overpowering, but

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Speaker 1: I can't taste the espresso. And I love that. Well,

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Speaker 1: the espresso brings out the chocolate flavor and it gives

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Speaker 1: it a little bit of bitterness that that is really nice.

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Speaker 1: It's a it's a good bidder. Exactly is red velvet chocolate?

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Speaker 1: So red velvet is actually the original red velvet. And

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Speaker 1: I'm gonna get this wrong so some I'm sure I'll

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Speaker 1: be corrected on the internet in five seconds. But from

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Speaker 1: what I was told, Red Velvet happened by mistake really

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Speaker 1: because for whatever the situation was, they were doing something

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Speaker 1: with cocoa powder and some vinegar and the chemical reaction

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00:20:58,800 --> 00:21:03,160
Speaker 1: turned it this sort of deep red color and that's

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00:21:03,240 --> 00:21:06,159
Speaker 1: that's how it was born. So it's really it's a

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Speaker 1: cake that's based on coco in some in some ways,

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Speaker 1: you know, it's um it's it's really a weird concept

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Speaker 1: because you know, it hasn't it doesn't really have a

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Speaker 1: ton of flavor. Um, but it's a cool thing to

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Speaker 1: look at. You know, we red velvet cake yesterday, I

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Speaker 1: know at the I V. But they had but they're

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00:21:26,520 --> 00:21:30,240
Speaker 1: but they're but they're cream cheese filling. What was pink? Yeah?

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Speaker 1: I like the kind of contrast of like the bright white. Yeah. Yeah,

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Speaker 1: me too. Oh you know what else I love that.

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Speaker 1: I'm pretty sure it was that Bar American. Was the

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Speaker 1: chocolate the German chocolate cake that was sick? Yeah, so

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00:21:43,200 --> 00:21:48,120
Speaker 1: you know it's it's actually, um, it's actually Germans chocolate cake. Oh,

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00:21:48,600 --> 00:21:53,000
Speaker 1: it's not a German chocolate cake. It's German. No, it's

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Speaker 1: it's possessive. It's Germans chocolate. Interesting, Okay, it's a brand

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00:22:00,480 --> 00:22:02,680
Speaker 1: or a kind of chocolate and so and basically I

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Speaker 1: think it's like I think it's like chocolate and coconut

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00:22:05,720 --> 00:22:08,920
Speaker 1: and p cons is what a German chocolate cake is. Yeah,

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Speaker 1: well it was so good where a Bar America? Yeah,

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Speaker 1: absolutely good. At first, we um, we didn't have it

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Speaker 1: on the menu, and then I did a throw down

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Speaker 1: with it. Oh really, yeah, we have to like get

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Speaker 1: this cake going. Yeah, it's so good. I like a

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Speaker 1: chocolate cake for my birthday. What does it look like? Chocolate?

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Speaker 1: I don't know, but I like a light, like layered

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Speaker 1: with what like a three layer cake. I like like

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Speaker 1: crunchy chocolate in the middle, basically chocolate and chocolate. Wait,

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Speaker 1: what is when you're eating an ice cream cake and

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Speaker 1: it's like chocolate crunch in the middle? What is that?

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00:22:42,560 --> 00:22:48,520
Speaker 1: I have no idea, no idea. Come on, you're the

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00:22:48,520 --> 00:22:51,480
Speaker 1: ice cream man. It's probably like fiatine or something like that.

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00:22:51,680 --> 00:22:54,239
Speaker 1: What is that? It's like a very thin, crispy like

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00:22:54,400 --> 00:22:59,160
Speaker 1: um pastry. Oh, okay, that you know, it's like, um,

385
00:22:59,200 --> 00:23:03,159
Speaker 1: it's very crunchy. Okay. I don't know. I really don't know.

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Speaker 1: I don't make ice cream cakes, not anymore, make ace

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00:23:07,040 --> 00:23:11,640
Speaker 1: cream Sundays. What about chocolate chip cookies? I mean, probably

388
00:23:11,680 --> 00:23:14,680
Speaker 1: the one of the best inventions of all time. Do

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00:23:14,720 --> 00:23:17,240
Speaker 1: you use my recipe? Yeah? Your recipe is so good,

390
00:23:17,400 --> 00:23:19,280
Speaker 1: but you have to let it rest one night. Do

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00:23:19,320 --> 00:23:21,639
Speaker 1: you do that? Yeah? Unless I come and just steal

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Speaker 1: some dough from you that you already have in the freezer.

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Speaker 1: I've done that before, I know, But I think that

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00:23:27,760 --> 00:23:30,480
Speaker 1: chocolate chip cookies, Like, what's the what kind of chocolate

395
00:23:30,520 --> 00:23:33,359
Speaker 1: is in those cookies? Again? I think it's semi sweet.

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Speaker 1: I believe you have your cookbook right. Actually, one of

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00:23:36,320 --> 00:23:39,600
Speaker 1: my favorite chocolate chip cookies is Jacqueturrez's cookie. Well, I'm

398
00:23:39,680 --> 00:23:43,359
Speaker 1: sure because it has shards of chocolate running through it,

399
00:23:43,400 --> 00:23:46,560
Speaker 1: which is so good, big shards. Oh yeah, you mentioned

400
00:23:46,600 --> 00:23:51,679
Speaker 1: Jock in this. It's semi sweet and milk chocolate. What

401
00:23:51,800 --> 00:23:55,639
Speaker 1: is read the read the paragraph, this paragraph. This is

402
00:23:55,680 --> 00:23:58,520
Speaker 1: my favorite chocolate chip cookie, well, other than Jock dorres Is,

403
00:23:59,080 --> 00:24:01,119
Speaker 1: and I always have the dough in my fridge or

404
00:24:01,160 --> 00:24:03,600
Speaker 1: freezer for me to take. Did you know that the

405
00:24:03,640 --> 00:24:05,879
Speaker 1: longer the dose sits, the better the cookie is. If

406
00:24:05,880 --> 00:24:08,080
Speaker 1: you're making these and planning on eating them right away,

407
00:24:08,160 --> 00:24:10,639
Speaker 1: start at least one day. Start at least one day

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00:24:10,680 --> 00:24:12,840
Speaker 1: and perfectly up to three days in advance, and let

409
00:24:12,920 --> 00:24:15,800
Speaker 1: the dose sit in the fridge so the flavors intensify. Yeah,

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00:24:15,840 --> 00:24:18,480
Speaker 1: they're good, They're really good. The brown sugar is also

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00:24:18,560 --> 00:24:22,080
Speaker 1: a well you asked me that the other day about

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00:24:22,640 --> 00:24:25,399
Speaker 1: you know, brown sugar versus you know, white granulated sugar.

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00:24:25,640 --> 00:24:28,600
Speaker 1: It definitely hasn't much Fritcher flavor to it. Oh, this

414
00:24:28,680 --> 00:24:34,720
Speaker 1: is so good. The chocolate hazelnut crema catalana. Oh, so,

415
00:24:34,840 --> 00:24:38,600
Speaker 1: crema carta llana is where was this that gatto? So

416
00:24:38,640 --> 00:24:42,360
Speaker 1: the crema carta llana is a it's a custard. It's

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00:24:42,400 --> 00:24:47,000
Speaker 1: like Spain's version of you know, crembroulet. So good, it's

418
00:24:47,160 --> 00:24:49,280
Speaker 1: so good. What kind of chocar is in that one?

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Speaker 1: Bitter sweet? Yes? So it's a deep it's a deep

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Speaker 1: richer chocolate. Oh my god, that's so good. I can't

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Speaker 1: believe I forgot about that one. I always ordered that too.

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Speaker 1: Oh what about a what about a chocolate martini? What

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Speaker 1: about it? Grandma's specialty? That was my that was my

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Speaker 1: mother's move. Should we go to the bar Atlantic City

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Speaker 1: at my restaurant in order chocolate martinis? Like one after

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00:25:14,800 --> 00:25:17,879
Speaker 1: the other? Chocolate syrup? Could dive a dark chocolate liqueur

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Speaker 1: vodka three sixty double chocolate vodka. Oh man, all right,

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Speaker 1: there's a vodka for every situation, for sure. Cheers to that.

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Speaker 1: I think what I'm gonna do is get you a

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Speaker 1: for your birthday coming up. I'm gonna get you a

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Speaker 1: chocolate sink, a chocolate fountain. Perfect, so you can just

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Speaker 1: have the chocolate like just kind of rotating through all night.

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Speaker 1: I think that's a great idea. Always Hungry is created

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Speaker 1: by Bobby Flay and Sophie Flay. Our executive producer is

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Speaker 1: Christopher Hasiotis. Always Hungry is produced, edited, and mixed by

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00:25:54,320 --> 00:25:58,000
Speaker 1: Jonathan Honks Dressler. Always Hungry is engineered by Sophie Flay.

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Speaker 1: For more podcast in my Heart Radio, visit the I

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Speaker 1: Heart Radio app, Apple Podcast, or wherever you listen to

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00:26:04,440 --> 00:26:05,280
Speaker 1: your favorite shows.