Speaker 1: All right, guys, welcome to Always Hungry from My Heart Radio.
Speaker 1: My name is Bobby Flay, and I'm here with my
Speaker 1: daughter and co host, and I'm always Hungry. Sophie and
Speaker 1: I gather around my stove to cook together. Well you cook,
Speaker 1: I asked the questions, and eat the food and does
Speaker 1: any food left? We come to the table together to
Speaker 1: share a meal, connect as a family, and tell the
Speaker 1: stories that matter to us. We had a lot of
Speaker 1: chocolate here, yeah, because we're talking about chocolate. So we're
Speaker 1: making brownies. We're making actually, Stephanie Bannis is um very
Speaker 1: fuggy brownie recipe. I love this recipe. So Stephanie with
Speaker 1: my colleague for my whole life years, I mean, I
Speaker 1: don't even know, maybe longer. Um. But she has left
Speaker 1: to go live in Montana. We won't we won't give
Speaker 1: her exact locations. We don't want people brushing her for
Speaker 1: her for her brownies. But she's now living in a
Speaker 1: cool place in Montana and loving her life. But she
Speaker 1: left behind her brownie recipe, thank god. So we we
Speaker 1: have some bitter sweet and we have some unsweetened chocolate,
Speaker 1: and you know, there's a lot of fancy chocolate recipes
Speaker 1: I'm using. I'm making brownies, So it tells you everything
Speaker 1: about my chocolate chocolate workability. Right, Okay, wait, you've got
Speaker 1: something going on over on the stove here. Yeah. So
Speaker 1: we have butter and the two chocolates and we're gonna
Speaker 1: melt them. This isn't this isn't a double boiler. So
Speaker 1: it's a it's a pan on top of a pot
Speaker 1: that has some some steaming water on top of it.
Speaker 1: This is like the best way to melt chocolate, the
Speaker 1: best way to meld chocolate because it um, it won't
Speaker 1: sort of separate the chocolate. Would you just put on
Speaker 1: top of the butter. This is espresso powder. This is
Speaker 1: an instant espresso powder one of the things that you'll
Speaker 1: see in a lot of recipes, especially like chocolate recipes,
Speaker 1: brownie recipes. Is a espresso instant. I So it just
Speaker 1: brings out the flavor of the chocolate. It's got a
Speaker 1: great affinity for it. Cool that part, I know. Yeah.
Speaker 1: All right, So we're gonna let the butter and the
Speaker 1: two chocolates and the espresso powder melt, okay, and then
Speaker 1: in another bowl, we have some sugar and some brown sugar.
Speaker 1: Don't forget the chocolates we're using and basically have no
Speaker 1: sugar in. And then a couple of teaspoons of vanilla.
Speaker 1: How many eggs, whole eggs? Four whole eggs. This is
Speaker 1: a really good brownie, reste. I mean, this is not
Speaker 1: a cakey brownie. This is a fudgy brown Yeah. It
Speaker 1: tastes like chocolate, which is like one of the things
Speaker 1: I want to talk to you about when it comes
Speaker 1: to chocolate, because how do you feelbout chocolate? It's very
Speaker 1: important to me, really, I love chocolate. When you when
Speaker 1: you look at a bar of chocolate and you reverse
Speaker 1: the process of where it came from, you would never
Speaker 1: believe that what was gonna what was gonna look like.
Speaker 1: So it starts with this fruit called the cocow plant.
Speaker 1: And then inside the cocow plant there are seeds that
Speaker 1: are like they look like they're covered in some like
Speaker 1: some white blaze of some sort, you know, and you know,
Speaker 1: basically what you do is you take the seeds out
Speaker 1: and then you ferment them, and then you roast them,
Speaker 1: and then you crack them, and then you separate them
Speaker 1: from you know, from the from the nibs, and then
Speaker 1: you take the nibs of the chocolate and then you
Speaker 1: crunch them, you crush them into into basically into into chocolate,
Speaker 1: and um, you know, the cocoa bean is cut is
Speaker 1: it's like half cocoa butter, half um cocoa butter cocoa powder,
Speaker 1: you know what I'm saying. You know. So then like
Speaker 1: then there's different grades of chocolate in terms of like sweetness, etcetera.
Speaker 1: You know, you start with milk chocolate and that has
Speaker 1: like either powdered milk or liquid milk or condensed milk
Speaker 1: in it. You know, it's it's more it's east of
Speaker 1: the wall, of course. And then there's dark chocolate, and
Speaker 1: it's based on you know, it's a very high percentage
Speaker 1: of cocoa um and fat content is the is used
Speaker 1: for you know, from from the cocoa butter. And then
Speaker 1: white chocolate really isn't classically chocolate at all. It's basically sugar,
Speaker 1: milk and cocoa butter. And then have you seen this
Speaker 1: ruby chocolate lately. Yeah, it's made from a from a
Speaker 1: from a ruby cocoa bean, and it's got like this
Speaker 1: son of like ruby color ruby, yeah, ruby chocolate, and
Speaker 1: it's got like kind of a sweet and sour flavor
Speaker 1: to it. It's really beautiful. You can you can find
Speaker 1: it cool. It's like pink almost. So basically the processes.
Speaker 1: You take the cocoa pods, you crack it open. Um.
Speaker 1: I mean you you take the cocoa bean, you crack
Speaker 1: it open, you get the pods. It's like these fruits.
Speaker 1: You know, the seeds, the seeds inside, You ferment them.
Speaker 1: Then you you separate the shells from the cocoa nibs.
Speaker 1: Then you grind the cocoa nibs into this you know, chocolate,
Speaker 1: and you temper the chocolate. Then you add sugar and
Speaker 1: then it's like semi sweet, bittersweet. It all depends on
Speaker 1: how much sugar versus the first of the cocoa. But
Speaker 1: like when you look at a cocoa bean, you would
Speaker 1: never think that you'd get like a chocolate bar out
Speaker 1: of it. At that point, it's insane, it's totally nuts. Um. So,
Speaker 1: what are some of your favorite chocolate things to eat?
Speaker 1: Some of my favorite chocolate things, well this is now
Speaker 1: one of them. Um. But I mean, you know my
Speaker 1: favorite chocolates I do that you always give me for
Speaker 1: Christmas roche Oh yeah, oh my god, so those have
Speaker 1: their hazelnuts, right, it's hazel nuts and chocolate. Yeah, it's
Speaker 1: like a new teller piece of chocolate. Basically my favor.
Speaker 1: Those are my favorite. But I love a chocolate cake.
Speaker 1: See I don't. I have a I have a I
Speaker 1: have a kind of uh like a love and hate
Speaker 1: thing about chocolate. Let me tell you about this. What
Speaker 1: if you talk to chocolate aficionados, they will tell you
Speaker 1: that dark chocolate is the only chocolate wrong. What do
Speaker 1: you mean wrong? In my opinion, I mean I'm getting
Speaker 1: I'm getting to that. You know, people who are really like,
Speaker 1: you know, true chocolate aficionados really believe that, you know,
Speaker 1: for chocolate to have quality has to be very dark,
Speaker 1: deep bitter chocolate. And I and and coffee drinkers say
Speaker 1: the same thing. I say, No, I want I want
Speaker 1: to enjoy what I'm eating. And a lot of times
Speaker 1: you'll like, I'll eat chocolate that's so dark and bitter,
Speaker 1: and I'm like, I don't even like this. But but
Speaker 1: also like, um, I feel the same thing about coffee.
Speaker 1: You know, you go, you go to some coffee shop
Speaker 1: and it's like, you know, they have these most exotic
Speaker 1: beans and they roast them in a certain way, and
Speaker 1: on and on and on, and they're like they're brewed
Speaker 1: for a really long time. Like I don't like that,
Speaker 1: and and it's just like it doesn't it's not satisfying.
Speaker 1: So you know, maybe I'm just like Woos when it
Speaker 1: comes to like chocolate and coffee. But I just I
Speaker 1: don't know. I want I want a pleasurable experience. I agree,
Speaker 1: And like if I'm eating, if I'm eating like a
Speaker 1: piece of chocolate that has like a caramel, like a
Speaker 1: caramel piece of chocolate, then I can I can do
Speaker 1: the dark chocolate because I think it's a nice balance.
Speaker 1: But if it's just a plain piece of chocolate, like
Speaker 1: I'm it's milk. Yeah, so but that but like chocolate
Speaker 1: purists will tell you that we're not right. But that's okay,
Speaker 1: that's fine. So we have the we have the white sugar,
Speaker 1: the brown sugar, and some eggs and some vanilla salt. Nice.
Speaker 1: We're just gonna melt this and then we're gonna get
Speaker 1: a baking pan with some parchment paper. You're using chocolate
Speaker 1: bars for this instead of chocolate chips. Does that matter?
Speaker 1: It doesn't really matter because you're gonna melt it. Anyway,
Speaker 1: do you make brown soopie? No? Actually, I'm not really
Speaker 1: that big of a brownie fan because usually it's too cakey. Yeah. Yeah,
Speaker 1: I'm liking the sound of these brownies. This is like
Speaker 1: the extent of my chocoate work. Really good. I mean,
Speaker 1: you know, I can like, I like making like those
Speaker 1: malted chocolate cakes where they you know who invented that,
Speaker 1: John George. Yeah, I remember when it first came out,
Speaker 1: we were like basically had just opened. He was doing
Speaker 1: it at Jojo Basic Grill and Jojo open the same year.
Speaker 1: It was the year like nothing opened in New York
Speaker 1: was We're in the middle of recession, so Basic Real
Speaker 1: open and Jojo open, and we got the two of
Speaker 1: those two restaurants. Got a lot of attention to the
Speaker 1: meeting because nothing else opened. And he came out with
Speaker 1: this chocolate cake. And I told my patiu chef at
Speaker 1: the time, Wayne Brackman, Remember Wayne, I was like, we
Speaker 1: have to do our mastic girl version of this cake.
Speaker 1: So we made like an ancho chili chocolate version of it.
Speaker 1: Was so good. If I'm going to eat something chocolate,
Speaker 1: I wanted to taste like chocolate. Okay, Well yeah, so
Speaker 1: like some like a lot of chocolate ice cream doesn't
Speaker 1: taste like chocolate. It tastes very deluded. It's almost like
Speaker 1: vanilla that's kind of has like a brownish color to it,
Speaker 1: you know, it doesn't it doesn't taste like chocolate. So
Speaker 1: like I want, like when I eat a latto, I
Speaker 1: want a dark chocolate cholatto. Now that said, there's a
Speaker 1: lot of sugar in there, and you know, there's you know,
Speaker 1: there's you know, cream, et cetera. So it's sort of
Speaker 1: chilling out the bitterness of it all. But the deep,
Speaker 1: rich flavor of the chocolate is what I'm looking for.
Speaker 1: There was a place, a steakhouse made me sure if
Speaker 1: they're if they're still there, but it's called the Strip
Speaker 1: House on Twelfth Street, and you have this they had
Speaker 1: They had a chocolate layer cake there. It had four
Speaker 1: thousand layers. Yea, so good. It was ridiculous, and I
Speaker 1: tried to get my Pactiy chef to make it. It
Speaker 1: never really got to the point where I was completely
Speaker 1: satisfied with it. I mean, we we got we got
Speaker 1: like we just couldn't make enough layers of it. But
Speaker 1: it was so so good. But it had like that
Speaker 1: deep rich chocolate flavor. I mean also like when I
Speaker 1: when I'm eating like hot chocolate, like I want to
Speaker 1: taste good quality cocoa powder. And I wanted to taste Yes,
Speaker 1: I wanted to be like basically like liquid chocolate. Yeah,
Speaker 1: I agree, But I also is there a dog in here? Wait?
Speaker 1: Did not you bring home a friend? We? You know
Speaker 1: what's interesting is there was a meme that was going
Speaker 1: around during the holidays that was like, like, if you
Speaker 1: make hot chocolate with like hot chocolate with Walt, if
Speaker 1: you're making hotocolate with water, like you should be locked
Speaker 1: up or something like that, Like you no, you have
Speaker 1: to make it with milk. I made, so I make
Speaker 1: mine with milk. Christina wants oat milk? It works? Is
Speaker 1: it good? I don't know. You wouldn't know. But you
Speaker 1: know what I really loved when I was younger was
Speaker 1: chocolate mouse. I was going to talk to you about that.
Speaker 1: I loved chocolate mouse. Alex Goanna Shelley and I talked
Speaker 1: about this all the time. She lived in a building
Speaker 1: in New York City where a friend of mine lived
Speaker 1: when we were with teenagers. We didn't know each other then,
Speaker 1: and I remember going to that this my friend's house
Speaker 1: we had it was like a bunch of kids there
Speaker 1: and I made chocolate moose. I was like seventeen years old. Yeah,
Speaker 1: and um chocolate mouse again. You're right, like you need
Speaker 1: a deep rich chocolate because you're gonna put cream and
Speaker 1: egg whites in it. It's got to fight through all
Speaker 1: that fat richness. But if you don't use, you know,
Speaker 1: a good quality, deep dark chocolate, then you can't taste
Speaker 1: it right. Then it just tastes like whipped cream. No.
Speaker 1: I love chocolate moose so much. How about chocolate cream pie? Yeah?
Speaker 1: So do you like chocolate pudding? I like homemade chocolate pudding. Well,
Speaker 1: what do you think I was talking about? Well, most
Speaker 1: people don't make their own homemade chocolate pudding, buy chocolate pudding.
Speaker 1: So like I feel like I used to have, like
Speaker 1: chocolate pudding, like storebought chocolate pudding. Putt in like my
Speaker 1: lunch box. So we have something so we call it's
Speaker 1: called bundino. Putting is is bundino in Italian. So we
Speaker 1: have we have a chocolate bundino in a maufie and
Speaker 1: we were making like, you know, I wanted this on
Speaker 1: the menu. And while we were making it, I had
Speaker 1: my Paci chef make it like thirty five times because
Speaker 1: it's just not it was not getting enough chocolate flavor.
Speaker 1: And she kept saying to me, like, you have to
Speaker 1: be kidding me. I'm like, no, when you stick your fork,
Speaker 1: when you stick your spoon in this thing, I want
Speaker 1: you to like close your eyes and taste chocolate in
Speaker 1: the most incredible way. And I think that that's really important.
Speaker 1: A lot of times people miss that, Like it's almost
Speaker 1: like they think chocolate's gonna take care of itself, doesn't
Speaker 1: um same thing with gelato and sorbet. Yeah. I like
Speaker 1: chocolate sorbet a lot. It's one of my favorite things.
Speaker 1: But it's got again, it's got to have a deep ridge.
Speaker 1: So the butter and the chocolate are making this beautiful
Speaker 1: melted goodness. And you know you do it over a
Speaker 1: double boiler, so that so that's so that the melting
Speaker 1: process is gentle. If you do this right in the pan,
Speaker 1: it's a chance it would break or burn scorts the chocolate. Okay,
Speaker 1: so we're gonna pour the chocolate into the sugar and
Speaker 1: egg mixture and half the flower and the other half
Speaker 1: of the flower. What does that semi sweet chocolate. So
Speaker 1: basically using three kinds of chocolate unsweetened. It is sweet,
Speaker 1: and there's some semi sweet chocolate that we're gonna use. Um,
Speaker 1: we're just gonna cut it into cut into shards and
Speaker 1: then fold it into the chocolate batter and that's the
Speaker 1: brownie batter and then three fifty degrees minutes and then
Speaker 1: you have to let him cool for like four hours
Speaker 1: because it's really dense chocolate. You wanted to set it
Speaker 1: would parch my paper lines baking dish, and we want
Speaker 1: to smooth it outside even big seapingly pretty easy. Yeah, definitely.
Speaker 1: I've never made brownies like this. Yeah, and you get
Speaker 1: some vanilla gelato brownie Sunday. Put some nuts on. These
Speaker 1: people who says you can't bake a lot of people
Speaker 1: put in the appisode. Okay, so we used to do
Speaker 1: it upside down. Chocolate cream pie. Do you remember this
Speaker 1: is so good? Yeah? American where the crust was a
Speaker 1: thin layer on top and then the chocolate pudding was
Speaker 1: in the bottom. It was so good. I had it
Speaker 1: every time I was there. Here's one of my other
Speaker 1: favorite chocolate dishes, chocolate and coconut bread pudding. Mm hmm okay,
Speaker 1: never had that so good. I mean basically, make like
Speaker 1: a chocolate custard with stale bread. You let it steep,
Speaker 1: You put like you know, a little coconut milk in there,
Speaker 1: some coconut flakes, etcetera. Bake it. It's amazing. And your
Speaker 1: notes over there. Do you have the chocolate eggs? What's that?
Speaker 1: The doctors used to make me chocolate eggs. Ginormous chocolate
Speaker 1: eggs for Easter. No, no, no no, he used to make
Speaker 1: you a life size bunny and eggs they were huge
Speaker 1: and there were there was chocolate in them. I have
Speaker 1: to write. So that was when How old were you?
Speaker 1: That made me believe in the Easter bunny? That is
Speaker 1: for sure. I took so Jacques Terrez, who was one
Speaker 1: of the great chocolate tears ever and also pastry chefs
Speaker 1: and nicest, one of the nicest men um he was
Speaker 1: when I met Jock, he was the pastry chef Atles Cirque, Okay,
Speaker 1: years ago, and then he went on his own and
Speaker 1: he was like the wooly Wonka of he had you.
Speaker 1: You were I mean you were so will be four
Speaker 1: media like six or seven, but he had you. He
Speaker 1: had me bring you to his Brooklyn in Dumbo, and
Speaker 1: he made chocolate with you, like he made stuff with you,
Speaker 1: but there was he had. He has like this chocolate
Speaker 1: fountain that's constantly tempering the chocolate. And I remember you
Speaker 1: just sticking your finger in the under the frosts of
Speaker 1: the chocolate. I was like, Sophie, come on, that's not
Speaker 1: very sanitary. But he's like he is like he has
Speaker 1: like that magic to him, like as a person, like
Speaker 1: you feel like he really is like a Willie Walk
Speaker 1: in his sense. Yeah, for sure. I also like using
Speaker 1: chocolate and savory dishes like I I love making mole sauces.
Speaker 1: I think it's, you know, a great use of chocolate
Speaker 1: to finish the sauce, especially a spicy sauce that has
Speaker 1: all these chilies kind of running through it. It's one
Speaker 1: of those things that people think of mola as a
Speaker 1: chocolate sauce. It's not. It's a sauce that is sometimes
Speaker 1: finished with chocolate, especially if it's if it's a deep
Speaker 1: red red or almost black mole. And um, it's really
Speaker 1: used that to sort of be a good counterbalance and
Speaker 1: a foil to all the chili peppers that are running
Speaker 1: through the sauce. Just kind of gives it a nice coating. Yeah,
Speaker 1: when I was studying abroad in London, Um, we went
Speaker 1: to the Cadbury factory. It was so it's because they
Speaker 1: they've turned it into like a museum. Um. Also like
Speaker 1: so you can like walk through and see all the
Speaker 1: steps and whatnot. And I love Cadburry chocolate. I thought
Speaker 1: it was it was so cool to see the whole process.
Speaker 1: Well also, you know there's there's this whole art form
Speaker 1: of what they what they call chocolate work. And you
Speaker 1: see these chocolate tears like making like the most amazing
Speaker 1: things that chocolate. They use it as like they use
Speaker 1: it as like paint or and or like to create sculptures.
Speaker 1: You know. It's like, um, that's that's a business that
Speaker 1: I'm not in. Um, I can tell you that much.
Speaker 1: That's not that's not for me. But but I just
Speaker 1: love where they manipulated chocolates. They and like you'll see
Speaker 1: like you know, they'll make blue chocolates and red chocolates.
Speaker 1: You know, they take white they usually take white chocolate
Speaker 1: and put some kind of food coloring. But then you know,
Speaker 1: everything is chocolate, but it has different colors and textures
Speaker 1: and shapes, and sizes. It's amazing for your restaurants. Do
Speaker 1: you think it's important to always have something chocolate on
Speaker 1: the dessert menu? A million percent. Absolutely. I'm not. I'm
Speaker 1: not a restaurateur, but I also feel that way. Well,
Speaker 1: right now we have that chocolate Bundino, which is very
Speaker 1: rich and deep in chocolate flavor. For sure. I mean
Speaker 1: it's it's um, yeah, it's it's imperative for sure. Yeah,
Speaker 1: I'm always looking for the chocolate item on the menu. Yeah.
Speaker 1: I mean, look, I mean people there were there were
Speaker 1: people that are just obsessed with chocolate, and I get it. Yeah.
Speaker 1: I used to make chocolate fundu a lot when I
Speaker 1: was little with my with my friends, we used to
Speaker 1: make and stuff like that, or like marshmallows. Yeah that works. Um,
Speaker 1: have you ever made your own hot fudge? It's like
Speaker 1: sweet and condensed milk and melted chocolate. So sure you have.
Speaker 1: I have. I'm a Sunday expert, exactly. I like a
Speaker 1: good I like a good chocolate. I'm not just saying this.
Speaker 1: This is the best brownie I've ever had. You can
Speaker 1: thank Stephanie Bangs. It is. I love that. It's the
Speaker 1: consistency is more fudge like, yeah, I mean, I think
Speaker 1: there's two kind of brownies in the world. A brownie
Speaker 1: that is cakey and a brownie that's fudgie. And I think, like,
Speaker 1: I'm just on the side of yours, which is that
Speaker 1: I wanted to taste like very chocolate foote and and
Speaker 1: I can't taste It's it's like it's not overpowering, but
Speaker 1: I can't taste the espresso. And I love that. Well,
Speaker 1: the espresso brings out the chocolate flavor and it gives
Speaker 1: it a little bit of bitterness that that is really nice.
Speaker 1: It's a it's a good bidder. Exactly is red velvet chocolate?
Speaker 1: So red velvet is actually the original red velvet. And
Speaker 1: I'm gonna get this wrong so some I'm sure I'll
Speaker 1: be corrected on the internet in five seconds. But from
Speaker 1: what I was told, Red Velvet happened by mistake really
Speaker 1: because for whatever the situation was, they were doing something
Speaker 1: with cocoa powder and some vinegar and the chemical reaction
Speaker 1: turned it this sort of deep red color and that's
Speaker 1: that's how it was born. So it's really it's a
Speaker 1: cake that's based on coco in some in some ways,
Speaker 1: you know, it's um it's it's really a weird concept
Speaker 1: because you know, it hasn't it doesn't really have a
Speaker 1: ton of flavor. Um, but it's a cool thing to
Speaker 1: look at. You know, we red velvet cake yesterday, I
Speaker 1: know at the I V. But they had but they're
Speaker 1: but they're but they're cream cheese filling. What was pink? Yeah?
Speaker 1: I like the kind of contrast of like the bright white. Yeah. Yeah,
Speaker 1: me too. Oh you know what else I love that.
Speaker 1: I'm pretty sure it was that Bar American. Was the
Speaker 1: chocolate the German chocolate cake that was sick? Yeah, so
Speaker 1: you know it's it's actually, um, it's actually Germans chocolate cake. Oh,
Speaker 1: it's not a German chocolate cake. It's German. No, it's
Speaker 1: it's possessive. It's Germans chocolate. Interesting, Okay, it's a brand
Speaker 1: or a kind of chocolate and so and basically I
Speaker 1: think it's like I think it's like chocolate and coconut
Speaker 1: and p cons is what a German chocolate cake is. Yeah,
Speaker 1: well it was so good where a Bar America? Yeah,
Speaker 1: absolutely good. At first, we um, we didn't have it
Speaker 1: on the menu, and then I did a throw down
Speaker 1: with it. Oh really, yeah, we have to like get
Speaker 1: this cake going. Yeah, it's so good. I like a
Speaker 1: chocolate cake for my birthday. What does it look like? Chocolate?
Speaker 1: I don't know, but I like a light, like layered
Speaker 1: with what like a three layer cake. I like like
Speaker 1: crunchy chocolate in the middle, basically chocolate and chocolate. Wait,
Speaker 1: what is when you're eating an ice cream cake and
Speaker 1: it's like chocolate crunch in the middle? What is that?
Speaker 1: I have no idea, no idea. Come on, you're the
Speaker 1: ice cream man. It's probably like fiatine or something like that.
Speaker 1: What is that? It's like a very thin, crispy like
Speaker 1: um pastry. Oh, okay, that you know, it's like, um,
Speaker 1: it's very crunchy. Okay. I don't know. I really don't know.
Speaker 1: I don't make ice cream cakes, not anymore, make ace
Speaker 1: cream Sundays. What about chocolate chip cookies? I mean, probably
Speaker 1: the one of the best inventions of all time. Do
Speaker 1: you use my recipe? Yeah? Your recipe is so good,
Speaker 1: but you have to let it rest one night. Do
Speaker 1: you do that? Yeah? Unless I come and just steal
Speaker 1: some dough from you that you already have in the freezer.
Speaker 1: I've done that before, I know, But I think that
Speaker 1: chocolate chip cookies, Like, what's the what kind of chocolate
Speaker 1: is in those cookies? Again? I think it's semi sweet.
Speaker 1: I believe you have your cookbook right. Actually, one of
Speaker 1: my favorite chocolate chip cookies is Jacqueturrez's cookie. Well, I'm
Speaker 1: sure because it has shards of chocolate running through it,
Speaker 1: which is so good, big shards. Oh yeah, you mentioned
Speaker 1: Jock in this. It's semi sweet and milk chocolate. What
Speaker 1: is read the read the paragraph, this paragraph. This is
Speaker 1: my favorite chocolate chip cookie, well, other than Jock dorres Is,
Speaker 1: and I always have the dough in my fridge or
Speaker 1: freezer for me to take. Did you know that the
Speaker 1: longer the dose sits, the better the cookie is. If
Speaker 1: you're making these and planning on eating them right away,
Speaker 1: start at least one day. Start at least one day
Speaker 1: and perfectly up to three days in advance, and let
Speaker 1: the dose sit in the fridge so the flavors intensify. Yeah,
Speaker 1: they're good, They're really good. The brown sugar is also
Speaker 1: a well you asked me that the other day about
Speaker 1: you know, brown sugar versus you know, white granulated sugar.
Speaker 1: It definitely hasn't much Fritcher flavor to it. Oh, this
Speaker 1: is so good. The chocolate hazelnut crema catalana. Oh, so,
Speaker 1: crema carta llana is where was this that gatto? So
Speaker 1: the crema carta llana is a it's a custard. It's
Speaker 1: like Spain's version of you know, crembroulet. So good, it's
Speaker 1: so good. What kind of chocar is in that one?
Speaker 1: Bitter sweet? Yes? So it's a deep it's a deep
Speaker 1: richer chocolate. Oh my god, that's so good. I can't
Speaker 1: believe I forgot about that one. I always ordered that too.
Speaker 1: Oh what about a what about a chocolate martini? What
Speaker 1: about it? Grandma's specialty? That was my that was my
Speaker 1: mother's move. Should we go to the bar Atlantic City
Speaker 1: at my restaurant in order chocolate martinis? Like one after
Speaker 1: the other? Chocolate syrup? Could dive a dark chocolate liqueur
Speaker 1: vodka three sixty double chocolate vodka. Oh man, all right,
Speaker 1: there's a vodka for every situation, for sure. Cheers to that.
Speaker 1: I think what I'm gonna do is get you a
Speaker 1: for your birthday coming up. I'm gonna get you a
Speaker 1: chocolate sink, a chocolate fountain. Perfect, so you can just
Speaker 1: have the chocolate like just kind of rotating through all night.
Speaker 1: I think that's a great idea. Always Hungry is created
Speaker 1: by Bobby Flay and Sophie Flay. Our executive producer is
Speaker 1: Christopher Hasiotis. Always Hungry is produced, edited, and mixed by
Speaker 1: Jonathan Honks Dressler. Always Hungry is engineered by Sophie Flay.
Speaker 1: For more podcast in my Heart Radio, visit the I
Speaker 1: Heart Radio app, Apple Podcast, or wherever you listen to
Speaker 1: your favorite shows.