WEBVTT - Chocolate 0:00:06.600 --> 0:00:09.520 All right, guys, welcome to Always Hungry from My Heart Radio. 0:00:09.640 --> 0:00:11.440 My name is Bobby Flay, and I'm here with my 0:00:11.520 --> 0:00:14.960 daughter and co host, and I'm always Hungry. Sophie and 0:00:15.000 --> 0:00:17.919 I gather around my stove to cook together. Well you cook, 0:00:18.239 --> 0:00:20.400 I asked the questions, and eat the food and does 0:00:20.440 --> 0:00:22.400 any food left? We come to the table together to 0:00:22.440 --> 0:00:24.880 share a meal, connect as a family, and tell the 0:00:24.920 --> 0:00:28.000 stories that matter to us. We had a lot of 0:00:28.080 --> 0:00:32.559 chocolate here, yeah, because we're talking about chocolate. So we're 0:00:32.600 --> 0:00:38.400 making brownies. We're making actually, Stephanie Bannis is um very 0:00:38.440 --> 0:00:41.720 fuggy brownie recipe. I love this recipe. So Stephanie with 0:00:41.800 --> 0:00:47.400 my colleague for my whole life years, I mean, I 0:00:47.440 --> 0:00:52.360 don't even know, maybe longer. Um. But she has left 0:00:52.520 --> 0:00:54.680 to go live in Montana. We won't we won't give 0:00:54.720 --> 0:00:58.520 her exact locations. We don't want people brushing her for 0:00:58.560 --> 0:01:03.640 her for her brownies. But she's now living in a 0:01:03.680 --> 0:01:06.959 cool place in Montana and loving her life. But she 0:01:07.080 --> 0:01:09.959 left behind her brownie recipe, thank god. So we we 0:01:09.959 --> 0:01:15.400 have some bitter sweet and we have some unsweetened chocolate, 0:01:16.120 --> 0:01:18.840 and you know, there's a lot of fancy chocolate recipes 0:01:19.760 --> 0:01:23.399 I'm using. I'm making brownies, So it tells you everything 0:01:23.440 --> 0:01:26.800 about my chocolate chocolate workability. Right, Okay, wait, you've got 0:01:26.840 --> 0:01:29.360 something going on over on the stove here. Yeah. So 0:01:29.400 --> 0:01:32.520 we have butter and the two chocolates and we're gonna 0:01:32.560 --> 0:01:36.120 melt them. This isn't this isn't a double boiler. So 0:01:36.200 --> 0:01:38.680 it's a it's a pan on top of a pot 0:01:38.800 --> 0:01:41.120 that has some some steaming water on top of it. 0:01:41.200 --> 0:01:43.000 This is like the best way to melt chocolate, the 0:01:43.040 --> 0:01:46.880 best way to meld chocolate because it um, it won't 0:01:46.920 --> 0:01:49.080 sort of separate the chocolate. Would you just put on 0:01:49.080 --> 0:01:51.880 top of the butter. This is espresso powder. This is 0:01:51.920 --> 0:01:54.520 an instant espresso powder one of the things that you'll 0:01:54.520 --> 0:01:57.200 see in a lot of recipes, especially like chocolate recipes, 0:01:57.240 --> 0:02:00.840 brownie recipes. Is a espresso instant. I So it just 0:02:00.840 --> 0:02:02.640 brings out the flavor of the chocolate. It's got a 0:02:02.680 --> 0:02:06.760 great affinity for it. Cool that part, I know. Yeah. 0:02:07.160 --> 0:02:08.760 All right, So we're gonna let the butter and the 0:02:08.800 --> 0:02:12.760 two chocolates and the espresso powder melt, okay, and then 0:02:13.680 --> 0:02:17.040 in another bowl, we have some sugar and some brown sugar. 0:02:17.440 --> 0:02:19.600 Don't forget the chocolates we're using and basically have no 0:02:19.639 --> 0:02:24.880 sugar in. And then a couple of teaspoons of vanilla. 0:02:25.840 --> 0:02:32.400 How many eggs, whole eggs? Four whole eggs. This is 0:02:32.440 --> 0:02:35.680 a really good brownie, reste. I mean, this is not 0:02:35.760 --> 0:02:39.840 a cakey brownie. This is a fudgy brown Yeah. It 0:02:39.919 --> 0:02:41.600 tastes like chocolate, which is like one of the things 0:02:41.639 --> 0:02:43.440 I want to talk to you about when it comes 0:02:43.440 --> 0:02:47.079 to chocolate, because how do you feelbout chocolate? It's very 0:02:47.080 --> 0:02:54.919 important to me, really, I love chocolate. When you when 0:02:54.960 --> 0:02:57.040 you look at a bar of chocolate and you reverse 0:02:57.120 --> 0:02:59.399 the process of where it came from, you would never 0:02:59.440 --> 0:03:01.360 believe that what was gonna what was gonna look like. 0:03:02.880 --> 0:03:05.280 So it starts with this fruit called the cocow plant. 0:03:06.080 --> 0:03:09.400 And then inside the cocow plant there are seeds that 0:03:09.440 --> 0:03:11.720 are like they look like they're covered in some like 0:03:12.320 --> 0:03:17.240 some white blaze of some sort, you know, and you know, 0:03:17.320 --> 0:03:20.280 basically what you do is you take the seeds out 0:03:20.760 --> 0:03:23.360 and then you ferment them, and then you roast them, 0:03:23.400 --> 0:03:25.960 and then you crack them, and then you separate them 0:03:26.000 --> 0:03:29.040 from you know, from the from the nibs, and then 0:03:29.040 --> 0:03:31.160 you take the nibs of the chocolate and then you 0:03:31.240 --> 0:03:35.920 crunch them, you crush them into into basically into into chocolate, 0:03:36.640 --> 0:03:40.400 and um, you know, the cocoa bean is cut is 0:03:41.200 --> 0:03:46.560 it's like half cocoa butter, half um cocoa butter cocoa powder, 0:03:46.960 --> 0:03:49.480 you know what I'm saying. You know. So then like 0:03:49.720 --> 0:03:53.000 then there's different grades of chocolate in terms of like sweetness, etcetera. 0:03:53.640 --> 0:03:55.480 You know, you start with milk chocolate and that has 0:03:55.520 --> 0:03:58.040 like either powdered milk or liquid milk or condensed milk 0:03:58.040 --> 0:04:00.360 in it. You know, it's it's more it's east of 0:04:00.640 --> 0:04:03.360 the wall, of course. And then there's dark chocolate, and 0:04:03.400 --> 0:04:05.880 it's based on you know, it's a very high percentage 0:04:05.880 --> 0:04:10.320 of cocoa um and fat content is the is used 0:04:10.520 --> 0:04:12.880 for you know, from from the cocoa butter. And then 0:04:12.880 --> 0:04:16.240 white chocolate really isn't classically chocolate at all. It's basically sugar, 0:04:16.279 --> 0:04:19.360 milk and cocoa butter. And then have you seen this 0:04:19.440 --> 0:04:23.520 ruby chocolate lately. Yeah, it's made from a from a 0:04:23.640 --> 0:04:26.840 from a ruby cocoa bean, and it's got like this 0:04:26.960 --> 0:04:31.440 son of like ruby color ruby, yeah, ruby chocolate, and 0:04:31.480 --> 0:04:33.320 it's got like kind of a sweet and sour flavor 0:04:33.360 --> 0:04:35.880 to it. It's really beautiful. You can you can find 0:04:35.920 --> 0:04:41.560 it cool. It's like pink almost. So basically the processes. 0:04:41.960 --> 0:04:45.600 You take the cocoa pods, you crack it open. Um. 0:04:45.640 --> 0:04:47.320 I mean you you take the cocoa bean, you crack 0:04:47.360 --> 0:04:49.400 it open, you get the pods. It's like these fruits. 0:04:49.520 --> 0:04:52.960 You know, the seeds, the seeds inside, You ferment them. 0:04:53.080 --> 0:04:56.560 Then you you separate the shells from the cocoa nibs. 0:04:56.920 --> 0:05:00.760 Then you grind the cocoa nibs into this you know, chocolate, 0:05:00.760 --> 0:05:03.120 and you temper the chocolate. Then you add sugar and 0:05:03.120 --> 0:05:05.839 then it's like semi sweet, bittersweet. It all depends on 0:05:05.880 --> 0:05:09.320 how much sugar versus the first of the cocoa. But 0:05:09.400 --> 0:05:11.279 like when you look at a cocoa bean, you would 0:05:11.320 --> 0:05:13.320 never think that you'd get like a chocolate bar out 0:05:13.320 --> 0:05:17.600 of it. At that point, it's insane, it's totally nuts. Um. So, 0:05:18.400 --> 0:05:20.479 what are some of your favorite chocolate things to eat? 0:05:20.880 --> 0:05:24.080 Some of my favorite chocolate things, well this is now 0:05:24.120 --> 0:05:27.279 one of them. Um. But I mean, you know my 0:05:27.320 --> 0:05:32.560 favorite chocolates I do that you always give me for 0:05:32.640 --> 0:05:38.960 Christmas roche Oh yeah, oh my god, so those have 0:05:39.120 --> 0:05:42.240 their hazelnuts, right, it's hazel nuts and chocolate. Yeah, it's 0:05:42.279 --> 0:05:46.800 like a new teller piece of chocolate. Basically my favor. 0:05:46.880 --> 0:05:49.200 Those are my favorite. But I love a chocolate cake. 0:05:50.160 --> 0:05:52.520 See I don't. I have a I have a I 0:05:52.560 --> 0:05:55.159 have a kind of uh like a love and hate 0:05:55.160 --> 0:05:57.479 thing about chocolate. Let me tell you about this. What 0:05:59.160 --> 0:06:02.320 if you talk to chocolate aficionados, they will tell you 0:06:02.360 --> 0:06:06.359 that dark chocolate is the only chocolate wrong. What do 0:06:06.400 --> 0:06:09.800 you mean wrong? In my opinion, I mean I'm getting 0:06:09.839 --> 0:06:12.720 I'm getting to that. You know, people who are really like, 0:06:12.960 --> 0:06:18.560 you know, true chocolate aficionados really believe that, you know, 0:06:19.160 --> 0:06:21.760 for chocolate to have quality has to be very dark, 0:06:21.839 --> 0:06:25.960 deep bitter chocolate. And I and and coffee drinkers say 0:06:25.960 --> 0:06:28.600 the same thing. I say, No, I want I want 0:06:28.640 --> 0:06:31.839 to enjoy what I'm eating. And a lot of times 0:06:32.120 --> 0:06:36.000 you'll like, I'll eat chocolate that's so dark and bitter, 0:06:36.080 --> 0:06:39.680 and I'm like, I don't even like this. But but 0:06:39.720 --> 0:06:42.279 also like, um, I feel the same thing about coffee. 0:06:42.279 --> 0:06:44.360 You know, you go, you go to some coffee shop 0:06:44.400 --> 0:06:47.000 and it's like, you know, they have these most exotic 0:06:47.040 --> 0:06:49.359 beans and they roast them in a certain way, and 0:06:49.400 --> 0:06:51.120 on and on and on, and they're like they're brewed 0:06:51.160 --> 0:06:53.400 for a really long time. Like I don't like that, 0:06:54.000 --> 0:06:56.599 and and it's just like it doesn't it's not satisfying. 0:06:57.800 --> 0:06:59.760 So you know, maybe I'm just like Woos when it 0:06:59.839 --> 0:07:02.080 comes to like chocolate and coffee. But I just I 0:07:02.080 --> 0:07:06.000 don't know. I want I want a pleasurable experience. I agree, 0:07:06.040 --> 0:07:07.599 And like if I'm eating, if I'm eating like a 0:07:07.600 --> 0:07:09.800 piece of chocolate that has like a caramel, like a 0:07:09.840 --> 0:07:12.760 caramel piece of chocolate, then I can I can do 0:07:12.800 --> 0:07:15.080 the dark chocolate because I think it's a nice balance. 0:07:15.160 --> 0:07:17.240 But if it's just a plain piece of chocolate, like 0:07:17.280 --> 0:07:20.320 I'm it's milk. Yeah, so but that but like chocolate 0:07:20.360 --> 0:07:22.320 purists will tell you that we're not right. But that's okay, 0:07:22.400 --> 0:07:32.000 that's fine. So we have the we have the white sugar, 0:07:32.040 --> 0:07:42.920 the brown sugar, and some eggs and some vanilla salt. Nice. 0:07:43.760 --> 0:07:47.280 We're just gonna melt this and then we're gonna get 0:07:47.280 --> 0:07:53.200 a baking pan with some parchment paper. You're using chocolate 0:07:53.200 --> 0:07:55.840 bars for this instead of chocolate chips. Does that matter? 0:07:56.200 --> 0:07:59.000 It doesn't really matter because you're gonna melt it. Anyway, 0:07:59.360 --> 0:08:02.120 do you make brown soopie? No? Actually, I'm not really 0:08:02.120 --> 0:08:09.040 that big of a brownie fan because usually it's too cakey. Yeah. Yeah, 0:08:09.480 --> 0:08:12.520 I'm liking the sound of these brownies. This is like 0:08:12.560 --> 0:08:18.680 the extent of my chocoate work. Really good. I mean, 0:08:19.000 --> 0:08:21.200 you know, I can like, I like making like those 0:08:21.240 --> 0:08:24.280 malted chocolate cakes where they you know who invented that, 0:08:25.080 --> 0:08:28.000 John George. Yeah, I remember when it first came out, 0:08:28.040 --> 0:08:31.000 we were like basically had just opened. He was doing 0:08:31.000 --> 0:08:34.559 it at Jojo Basic Grill and Jojo open the same year. 0:08:34.559 --> 0:08:36.920 It was the year like nothing opened in New York 0:08:37.040 --> 0:08:38.959 was We're in the middle of recession, so Basic Real 0:08:39.040 --> 0:08:41.400 open and Jojo open, and we got the two of 0:08:41.400 --> 0:08:43.040 those two restaurants. Got a lot of attention to the 0:08:43.040 --> 0:08:45.400 meeting because nothing else opened. And he came out with 0:08:45.440 --> 0:08:48.800 this chocolate cake. And I told my patiu chef at 0:08:48.840 --> 0:08:52.280 the time, Wayne Brackman, Remember Wayne, I was like, we 0:08:52.320 --> 0:08:54.199 have to do our mastic girl version of this cake. 0:08:54.280 --> 0:08:58.160 So we made like an ancho chili chocolate version of it. 0:08:58.200 --> 0:09:22.200 Was so good. If I'm going to eat something chocolate, 0:09:22.679 --> 0:09:26.640 I wanted to taste like chocolate. Okay, Well yeah, so 0:09:26.720 --> 0:09:30.000 like some like a lot of chocolate ice cream doesn't 0:09:30.000 --> 0:09:34.839 taste like chocolate. It tastes very deluded. It's almost like 0:09:34.920 --> 0:09:38.199 vanilla that's kind of has like a brownish color to it, 0:09:38.480 --> 0:09:42.040 you know, it doesn't it doesn't taste like chocolate. So 0:09:42.120 --> 0:09:44.360 like I want, like when I eat a latto, I 0:09:44.400 --> 0:09:46.920 want a dark chocolate cholatto. Now that said, there's a 0:09:46.960 --> 0:09:50.040 lot of sugar in there, and you know, there's you know, 0:09:50.080 --> 0:09:52.480 there's you know, cream, et cetera. So it's sort of 0:09:52.559 --> 0:09:55.120 chilling out the bitterness of it all. But the deep, 0:09:55.240 --> 0:09:57.440 rich flavor of the chocolate is what I'm looking for. 0:09:58.280 --> 0:10:00.520 There was a place, a steakhouse made me sure if 0:10:00.520 --> 0:10:02.360 they're if they're still there, but it's called the Strip 0:10:02.400 --> 0:10:07.880 House on Twelfth Street, and you have this they had 0:10:08.000 --> 0:10:10.640 They had a chocolate layer cake there. It had four 0:10:10.720 --> 0:10:14.640 thousand layers. Yea, so good. It was ridiculous, and I 0:10:14.679 --> 0:10:17.160 tried to get my Pactiy chef to make it. It 0:10:17.280 --> 0:10:20.560 never really got to the point where I was completely 0:10:20.559 --> 0:10:23.400 satisfied with it. I mean, we we got we got 0:10:23.640 --> 0:10:26.480 like we just couldn't make enough layers of it. But 0:10:26.559 --> 0:10:28.440 it was so so good. But it had like that 0:10:28.520 --> 0:10:32.040 deep rich chocolate flavor. I mean also like when I 0:10:32.160 --> 0:10:36.720 when I'm eating like hot chocolate, like I want to 0:10:36.880 --> 0:10:40.080 taste good quality cocoa powder. And I wanted to taste Yes, 0:10:40.120 --> 0:10:43.240 I wanted to be like basically like liquid chocolate. Yeah, 0:10:43.240 --> 0:10:48.400 I agree, But I also is there a dog in here? Wait? 0:10:48.480 --> 0:10:51.520 Did not you bring home a friend? We? You know 0:10:51.559 --> 0:10:53.240 what's interesting is there was a meme that was going 0:10:53.280 --> 0:10:56.360 around during the holidays that was like, like, if you 0:10:56.640 --> 0:10:59.400 make hot chocolate with like hot chocolate with Walt, if 0:10:59.400 --> 0:11:01.680 you're making hotocolate with water, like you should be locked 0:11:01.720 --> 0:11:04.280 up or something like that, Like you no, you have 0:11:04.320 --> 0:11:06.720 to make it with milk. I made, so I make 0:11:06.800 --> 0:11:11.400 mine with milk. Christina wants oat milk? It works? Is 0:11:11.440 --> 0:11:15.640 it good? I don't know. You wouldn't know. But you 0:11:15.640 --> 0:11:17.319 know what I really loved when I was younger was 0:11:17.800 --> 0:11:20.240 chocolate mouse. I was going to talk to you about that. 0:11:21.760 --> 0:11:24.760 I loved chocolate mouse. Alex Goanna Shelley and I talked 0:11:24.760 --> 0:11:28.000 about this all the time. She lived in a building 0:11:28.000 --> 0:11:31.520 in New York City where a friend of mine lived 0:11:32.000 --> 0:11:34.040 when we were with teenagers. We didn't know each other then, 0:11:35.400 --> 0:11:38.720 and I remember going to that this my friend's house 0:11:39.120 --> 0:11:40.800 we had it was like a bunch of kids there 0:11:41.120 --> 0:11:44.360 and I made chocolate moose. I was like seventeen years old. Yeah, 0:11:45.280 --> 0:11:48.640 and um chocolate mouse again. You're right, like you need 0:11:48.720 --> 0:11:51.040 a deep rich chocolate because you're gonna put cream and 0:11:51.080 --> 0:11:54.360 egg whites in it. It's got to fight through all 0:11:54.400 --> 0:11:59.040 that fat richness. But if you don't use, you know, 0:11:59.080 --> 0:12:02.080 a good quality, deep dark chocolate, then you can't taste 0:12:02.120 --> 0:12:05.560 it right. Then it just tastes like whipped cream. No. 0:12:05.679 --> 0:12:10.560 I love chocolate moose so much. How about chocolate cream pie? Yeah? 0:12:10.920 --> 0:12:15.280 So do you like chocolate pudding? I like homemade chocolate pudding. Well, 0:12:15.480 --> 0:12:17.960 what do you think I was talking about? Well, most 0:12:18.000 --> 0:12:21.360 people don't make their own homemade chocolate pudding, buy chocolate pudding. 0:12:22.080 --> 0:12:23.760 So like I feel like I used to have, like 0:12:23.800 --> 0:12:26.160 chocolate pudding, like storebought chocolate pudding. Putt in like my 0:12:26.240 --> 0:12:29.000 lunch box. So we have something so we call it's 0:12:29.000 --> 0:12:33.200 called bundino. Putting is is bundino in Italian. So we 0:12:33.280 --> 0:12:35.840 have we have a chocolate bundino in a maufie and 0:12:36.400 --> 0:12:38.520 we were making like, you know, I wanted this on 0:12:38.559 --> 0:12:40.559 the menu. And while we were making it, I had 0:12:40.600 --> 0:12:43.320 my Paci chef make it like thirty five times because 0:12:43.400 --> 0:12:45.920 it's just not it was not getting enough chocolate flavor. 0:12:45.960 --> 0:12:47.040 And she kept saying to me, like, you have to 0:12:47.040 --> 0:12:49.320 be kidding me. I'm like, no, when you stick your fork, 0:12:49.360 --> 0:12:51.160 when you stick your spoon in this thing, I want 0:12:51.240 --> 0:12:53.480 you to like close your eyes and taste chocolate in 0:12:53.520 --> 0:12:56.600 the most incredible way. And I think that that's really important. 0:12:56.600 --> 0:12:58.880 A lot of times people miss that, Like it's almost 0:12:58.880 --> 0:13:01.280 like they think chocolate's gonna take care of itself, doesn't 0:13:02.200 --> 0:13:05.440 um same thing with gelato and sorbet. Yeah. I like 0:13:05.559 --> 0:13:07.640 chocolate sorbet a lot. It's one of my favorite things. 0:13:07.640 --> 0:13:10.040 But it's got again, it's got to have a deep ridge. 0:13:17.320 --> 0:13:19.440 So the butter and the chocolate are making this beautiful 0:13:20.400 --> 0:13:23.000 melted goodness. And you know you do it over a 0:13:23.040 --> 0:13:25.400 double boiler, so that so that's so that the melting 0:13:25.400 --> 0:13:29.120 process is gentle. If you do this right in the pan, 0:13:29.480 --> 0:13:35.760 it's a chance it would break or burn scorts the chocolate. Okay, 0:13:36.360 --> 0:13:41.200 so we're gonna pour the chocolate into the sugar and 0:13:41.200 --> 0:13:50.200 egg mixture and half the flower and the other half 0:13:50.200 --> 0:13:56.840 of the flower. What does that semi sweet chocolate. So 0:13:56.920 --> 0:14:00.560 basically using three kinds of chocolate unsweetened. It is sweet, 0:14:01.160 --> 0:14:04.120 and there's some semi sweet chocolate that we're gonna use. Um, 0:14:04.200 --> 0:14:10.480 we're just gonna cut it into cut into shards and 0:14:10.480 --> 0:14:20.560 then fold it into the chocolate batter and that's the 0:14:20.600 --> 0:14:26.200 brownie batter and then three fifty degrees minutes and then 0:14:26.240 --> 0:14:28.120 you have to let him cool for like four hours 0:14:29.400 --> 0:14:32.640 because it's really dense chocolate. You wanted to set it 0:14:32.680 --> 0:14:38.160 would parch my paper lines baking dish, and we want 0:14:38.200 --> 0:14:43.960 to smooth it outside even big seapingly pretty easy. Yeah, definitely. 0:14:44.280 --> 0:14:47.840 I've never made brownies like this. Yeah, and you get 0:14:47.880 --> 0:14:54.200 some vanilla gelato brownie Sunday. Put some nuts on. These 0:14:54.240 --> 0:14:57.720 people who says you can't bake a lot of people 0:14:58.840 --> 0:15:07.920 put in the appisode. Okay, so we used to do 0:15:07.960 --> 0:15:10.560 it upside down. Chocolate cream pie. Do you remember this 0:15:10.640 --> 0:15:13.960 is so good? Yeah? American where the crust was a 0:15:14.000 --> 0:15:17.000 thin layer on top and then the chocolate pudding was 0:15:17.040 --> 0:15:20.800 in the bottom. It was so good. I had it 0:15:21.080 --> 0:15:23.240 every time I was there. Here's one of my other 0:15:23.280 --> 0:15:29.200 favorite chocolate dishes, chocolate and coconut bread pudding. Mm hmm okay, 0:15:30.120 --> 0:15:33.320 never had that so good. I mean basically, make like 0:15:33.320 --> 0:15:37.000 a chocolate custard with stale bread. You let it steep, 0:15:37.760 --> 0:15:40.120 You put like you know, a little coconut milk in there, 0:15:40.240 --> 0:15:45.600 some coconut flakes, etcetera. Bake it. It's amazing. And your 0:15:45.600 --> 0:15:49.440 notes over there. Do you have the chocolate eggs? What's that? 0:15:49.600 --> 0:15:53.160 The doctors used to make me chocolate eggs. Ginormous chocolate 0:15:53.240 --> 0:15:55.680 eggs for Easter. No, no, no no, he used to make 0:15:55.760 --> 0:15:59.720 you a life size bunny and eggs they were huge 0:15:59.720 --> 0:16:03.040 and there were there was chocolate in them. I have 0:16:03.200 --> 0:16:05.920 to write. So that was when How old were you? 0:16:06.600 --> 0:16:08.960 That made me believe in the Easter bunny? That is 0:16:09.040 --> 0:16:12.240 for sure. I took so Jacques Terrez, who was one 0:16:12.240 --> 0:16:16.680 of the great chocolate tears ever and also pastry chefs 0:16:16.720 --> 0:16:19.720 and nicest, one of the nicest men um he was 0:16:19.880 --> 0:16:23.400 when I met Jock, he was the pastry chef Atles Cirque, Okay, 0:16:23.480 --> 0:16:25.200 years ago, and then he went on his own and 0:16:25.240 --> 0:16:30.120 he was like the wooly Wonka of he had you. 0:16:30.680 --> 0:16:33.480 You were I mean you were so will be four 0:16:34.360 --> 0:16:37.320 media like six or seven, but he had you. He 0:16:37.360 --> 0:16:41.520 had me bring you to his Brooklyn in Dumbo, and 0:16:41.600 --> 0:16:44.800 he made chocolate with you, like he made stuff with you, 0:16:44.880 --> 0:16:47.000 but there was he had. He has like this chocolate 0:16:47.040 --> 0:16:51.120 fountain that's constantly tempering the chocolate. And I remember you 0:16:51.200 --> 0:16:53.400 just sticking your finger in the under the frosts of 0:16:53.400 --> 0:16:57.240 the chocolate. I was like, Sophie, come on, that's not 0:16:57.360 --> 0:17:01.400 very sanitary. But he's like he is like he has 0:17:01.440 --> 0:17:03.840 like that magic to him, like as a person, like 0:17:03.920 --> 0:17:06.280 you feel like he really is like a Willie Walk 0:17:06.400 --> 0:17:09.160 in his sense. Yeah, for sure. I also like using 0:17:09.240 --> 0:17:12.720 chocolate and savory dishes like I I love making mole sauces. 0:17:13.200 --> 0:17:15.520 I think it's, you know, a great use of chocolate 0:17:15.560 --> 0:17:18.760 to finish the sauce, especially a spicy sauce that has 0:17:18.800 --> 0:17:20.919 all these chilies kind of running through it. It's one 0:17:20.960 --> 0:17:22.760 of those things that people think of mola as a 0:17:22.840 --> 0:17:26.320 chocolate sauce. It's not. It's a sauce that is sometimes 0:17:26.400 --> 0:17:28.920 finished with chocolate, especially if it's if it's a deep 0:17:28.960 --> 0:17:33.520 red red or almost black mole. And um, it's really 0:17:33.600 --> 0:17:36.440 used that to sort of be a good counterbalance and 0:17:36.520 --> 0:17:39.840 a foil to all the chili peppers that are running 0:17:39.840 --> 0:17:42.879 through the sauce. Just kind of gives it a nice coating. Yeah, 0:17:42.960 --> 0:17:46.240 when I was studying abroad in London, Um, we went 0:17:46.280 --> 0:17:49.800 to the Cadbury factory. It was so it's because they 0:17:49.920 --> 0:17:52.879 they've turned it into like a museum. Um. Also like 0:17:52.920 --> 0:17:54.920 so you can like walk through and see all the 0:17:54.960 --> 0:17:57.800 steps and whatnot. And I love Cadburry chocolate. I thought 0:17:57.840 --> 0:18:00.640 it was it was so cool to see the whole process. 0:18:00.720 --> 0:18:03.000 Well also, you know there's there's this whole art form 0:18:03.040 --> 0:18:06.359 of what they what they call chocolate work. And you 0:18:06.400 --> 0:18:10.000 see these chocolate tears like making like the most amazing 0:18:10.080 --> 0:18:12.560 things that chocolate. They use it as like they use 0:18:12.640 --> 0:18:16.919 it as like paint or and or like to create sculptures. 0:18:17.280 --> 0:18:19.439 You know. It's like, um, that's that's a business that 0:18:19.480 --> 0:18:22.560 I'm not in. Um, I can tell you that much. 0:18:22.720 --> 0:18:25.320 That's not that's not for me. But but I just 0:18:25.359 --> 0:18:28.480 love where they manipulated chocolates. They and like you'll see 0:18:28.520 --> 0:18:31.720 like you know, they'll make blue chocolates and red chocolates. 0:18:31.760 --> 0:18:34.159 You know, they take white they usually take white chocolate 0:18:34.160 --> 0:18:36.439 and put some kind of food coloring. But then you know, 0:18:36.480 --> 0:18:39.200 everything is chocolate, but it has different colors and textures 0:18:39.200 --> 0:18:42.440 and shapes, and sizes. It's amazing for your restaurants. Do 0:18:42.520 --> 0:18:44.680 you think it's important to always have something chocolate on 0:18:44.720 --> 0:18:47.880 the dessert menu? A million percent. Absolutely. I'm not. I'm 0:18:47.880 --> 0:18:50.520 not a restaurateur, but I also feel that way. Well, 0:18:50.680 --> 0:18:52.760 right now we have that chocolate Bundino, which is very 0:18:52.960 --> 0:18:55.600 rich and deep in chocolate flavor. For sure. I mean 0:18:55.640 --> 0:18:59.360 it's it's um, yeah, it's it's imperative for sure. Yeah, 0:18:59.440 --> 0:19:03.840 I'm always looking for the chocolate item on the menu. Yeah. 0:19:03.920 --> 0:19:06.280 I mean, look, I mean people there were there were 0:19:06.320 --> 0:19:08.680 people that are just obsessed with chocolate, and I get it. Yeah. 0:19:08.800 --> 0:19:10.560 I used to make chocolate fundu a lot when I 0:19:10.600 --> 0:19:13.359 was little with my with my friends, we used to 0:19:13.359 --> 0:19:18.240 make and stuff like that, or like marshmallows. Yeah that works. Um, 0:19:18.359 --> 0:19:21.000 have you ever made your own hot fudge? It's like 0:19:21.000 --> 0:19:24.440 sweet and condensed milk and melted chocolate. So sure you have. 0:19:25.160 --> 0:19:30.520 I have. I'm a Sunday expert, exactly. I like a 0:19:30.560 --> 0:19:50.280 good I like a good chocolate. I'm not just saying this. 0:19:50.280 --> 0:19:53.680 This is the best brownie I've ever had. You can 0:19:53.680 --> 0:19:57.280 thank Stephanie Bangs. It is. I love that. It's the 0:19:57.320 --> 0:20:00.760 consistency is more fudge like, yeah, I mean, I think 0:20:00.800 --> 0:20:02.920 there's two kind of brownies in the world. A brownie 0:20:02.960 --> 0:20:05.240 that is cakey and a brownie that's fudgie. And I think, like, 0:20:05.840 --> 0:20:08.159 I'm just on the side of yours, which is that 0:20:08.280 --> 0:20:11.720 I wanted to taste like very chocolate foote and and 0:20:11.760 --> 0:20:15.159 I can't taste It's it's like it's not overpowering, but 0:20:15.200 --> 0:20:17.520 I can't taste the espresso. And I love that. Well, 0:20:17.560 --> 0:20:19.960 the espresso brings out the chocolate flavor and it gives 0:20:19.960 --> 0:20:22.160 it a little bit of bitterness that that is really nice. 0:20:22.359 --> 0:20:31.920 It's a it's a good bidder. Exactly is red velvet chocolate? 0:20:32.520 --> 0:20:36.520 So red velvet is actually the original red velvet. And 0:20:36.760 --> 0:20:38.800 I'm gonna get this wrong so some I'm sure I'll 0:20:38.840 --> 0:20:42.520 be corrected on the internet in five seconds. But from 0:20:42.520 --> 0:20:49.320 what I was told, Red Velvet happened by mistake really 0:20:50.040 --> 0:20:54.040 because for whatever the situation was, they were doing something 0:20:54.040 --> 0:20:58.720 with cocoa powder and some vinegar and the chemical reaction 0:20:58.800 --> 0:21:03.160 turned it this sort of deep red color and that's 0:21:03.240 --> 0:21:06.159 that's how it was born. So it's really it's a 0:21:06.200 --> 0:21:09.679 cake that's based on coco in some in some ways, 0:21:09.880 --> 0:21:13.880 you know, it's um it's it's really a weird concept 0:21:14.359 --> 0:21:17.480 because you know, it hasn't it doesn't really have a 0:21:17.520 --> 0:21:20.280 ton of flavor. Um, but it's a cool thing to 0:21:20.320 --> 0:21:23.600 look at. You know, we red velvet cake yesterday, I 0:21:23.680 --> 0:21:26.280 know at the I V. But they had but they're 0:21:26.520 --> 0:21:30.240 but they're but they're cream cheese filling. What was pink? Yeah? 0:21:30.320 --> 0:21:33.480 I like the kind of contrast of like the bright white. Yeah. Yeah, 0:21:33.560 --> 0:21:35.560 me too. Oh you know what else I love that. 0:21:35.600 --> 0:21:37.800 I'm pretty sure it was that Bar American. Was the 0:21:37.880 --> 0:21:43.120 chocolate the German chocolate cake that was sick? Yeah, so 0:21:43.200 --> 0:21:48.120 you know it's it's actually, um, it's actually Germans chocolate cake. Oh, 0:21:48.600 --> 0:21:53.000 it's not a German chocolate cake. It's German. No, it's 0:21:53.160 --> 0:21:59.919 it's possessive. It's Germans chocolate. Interesting, Okay, it's a brand 0:22:00.480 --> 0:22:02.680 or a kind of chocolate and so and basically I 0:22:02.680 --> 0:22:05.520 think it's like I think it's like chocolate and coconut 0:22:05.720 --> 0:22:08.920 and p cons is what a German chocolate cake is. Yeah, 0:22:09.000 --> 0:22:12.040 well it was so good where a Bar America? Yeah, 0:22:12.080 --> 0:22:15.560 absolutely good. At first, we um, we didn't have it 0:22:15.600 --> 0:22:17.280 on the menu, and then I did a throw down 0:22:17.320 --> 0:22:21.160 with it. Oh really, yeah, we have to like get 0:22:21.200 --> 0:22:23.639 this cake going. Yeah, it's so good. I like a 0:22:23.720 --> 0:22:27.400 chocolate cake for my birthday. What does it look like? Chocolate? 0:22:27.480 --> 0:22:30.760 I don't know, but I like a light, like layered 0:22:31.560 --> 0:22:34.280 with what like a three layer cake. I like like 0:22:34.760 --> 0:22:38.040 crunchy chocolate in the middle, basically chocolate and chocolate. Wait, 0:22:38.080 --> 0:22:40.080 what is when you're eating an ice cream cake and 0:22:40.080 --> 0:22:42.360 it's like chocolate crunch in the middle? What is that? 0:22:42.560 --> 0:22:48.520 I have no idea, no idea. Come on, you're the 0:22:48.520 --> 0:22:51.480 ice cream man. It's probably like fiatine or something like that. 0:22:51.680 --> 0:22:54.239 What is that? It's like a very thin, crispy like 0:22:54.400 --> 0:22:59.160 um pastry. Oh, okay, that you know, it's like, um, 0:22:59.200 --> 0:23:03.159 it's very crunchy. Okay. I don't know. I really don't know. 0:23:03.640 --> 0:23:07.000 I don't make ice cream cakes, not anymore, make ace 0:23:07.040 --> 0:23:11.640 cream Sundays. What about chocolate chip cookies? I mean, probably 0:23:11.680 --> 0:23:14.680 the one of the best inventions of all time. Do 0:23:14.720 --> 0:23:17.240 you use my recipe? Yeah? Your recipe is so good, 0:23:17.400 --> 0:23:19.280 but you have to let it rest one night. Do 0:23:19.320 --> 0:23:21.639 you do that? Yeah? Unless I come and just steal 0:23:21.640 --> 0:23:23.439 some dough from you that you already have in the freezer. 0:23:24.560 --> 0:23:27.679 I've done that before, I know, But I think that 0:23:27.760 --> 0:23:30.480 chocolate chip cookies, Like, what's the what kind of chocolate 0:23:30.520 --> 0:23:33.359 is in those cookies? Again? I think it's semi sweet. 0:23:33.400 --> 0:23:36.320 I believe you have your cookbook right. Actually, one of 0:23:36.320 --> 0:23:39.600 my favorite chocolate chip cookies is Jacqueturrez's cookie. Well, I'm 0:23:39.680 --> 0:23:43.359 sure because it has shards of chocolate running through it, 0:23:43.400 --> 0:23:46.560 which is so good, big shards. Oh yeah, you mentioned 0:23:46.600 --> 0:23:51.679 Jock in this. It's semi sweet and milk chocolate. What 0:23:51.800 --> 0:23:55.639