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Speaker 1: Hey bear, Welcome to Growing Up with Emily, a Lingo

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Speaker 1: kids podcast. It helps kids discover how to be whatever

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Speaker 1: they want to be growing up.

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Speaker 2: Well be following up side, blowing up, brow up side.

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Speaker 1: Hey Winson, how are you today?

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Speaker 3: I'm great, Emily.

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Speaker 4: In fact, I'm so good that I brought you a present,

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Speaker 4: just a little something, because you're a totally awesome, powesome boss.

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Speaker 1: What really, Winson? How nice of you? What is it?

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Speaker 3: No, No, don't be so suspicious. This isn't a prank

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Speaker 3: this time. It's for real. Here open it up and

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Speaker 3: find out.

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Speaker 1: M okay Ooh it has pretty packaging too.

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Speaker 3: Oh, oh, my.

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Speaker 1: Gosh, Winson, it's beautiful, a little statue of an elephant,

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Speaker 1: and it's so lifelike. Look at the detail on its

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Speaker 1: skin and how shiny its tusks are. Oh, Winson, this

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Speaker 1: is so thoughtful. Hold on a minute, is this statue weight?

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Speaker 1: Oh my gosh, Winson? Is this chocolate?

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Speaker 3: Yeah? How cool is that? Even its eyes look super

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Speaker 3: real and delicious.

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Speaker 1: Hats off to the chocolateier who made this treat.

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Speaker 3: Wait, chocolateear, that's a fancy word.

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Speaker 1: Being a chocolate tier is a pretty fancy job. In

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Speaker 1: my humble opinion. There are the people who make all

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Speaker 1: the amazing creations you find in special candy shops, like truffles.

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Speaker 4: Truffles you mean those little chocolates that come in all

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Speaker 4: the colors with cool.

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Speaker 1: Toppings, precisely. But one of the most remarkable, completely magnificent

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Speaker 1: things that chocolate tears do is make giant sculptures completely

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Speaker 1: out of chocolate.

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Speaker 4: Giant sculptures out of chocolate, It's true and sin using

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Speaker 4: specific techniques they learn from culinary school.

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Speaker 1: Chocolate tears make big animals, rocket ships, or even whole buildings.

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Speaker 1: Have you heard of a young guy called Amory Gichon?

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Speaker 3: No, who is he? Emily?

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Speaker 1: Amory Gichon is thirty two years old and he's probably

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Speaker 1: the most famous chocolate ear in the world. He Swished

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Speaker 1: French and he runs a pastry and chocolatear school in

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Speaker 1: Las Vegas. And although he wasn't great at ordinary school,

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Speaker 1: he did eventually open up a cooking school, which he

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Speaker 1: named the School of Chocolate.

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Speaker 4: So how did he go from being ordinary at school

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Speaker 4: to being an extraordinary chef.

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Speaker 1: Well, he went to France and learned to cook when

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Speaker 1: he was just fourteen. Pretty soon he fell in love

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Speaker 1: with the art of chocolate. He started out at the

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Speaker 1: bottom of the ladder, waking up every day at two

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Speaker 1: am to clean the chocolate fountain, and today Emory makes

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Speaker 1: some of the most fantastical chocolate sculptures. Check it out, Winson.

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Speaker 1: This blow your mind.

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Speaker 4: Whoa a life sized pink squid grabbing onto.

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Speaker 3: An anchor and it's huge. There is no way that

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Speaker 3: whole thing's made out of chocolate.

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Speaker 1: It is Winston. That's Emory standing next to his work.

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Speaker 1: It's almost as big as he is. Pretty cool.

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Speaker 4: Huh How did he get the skin to be so

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Speaker 4: shiny and smooth and pink?

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Speaker 3: Chocolate'sun pink.

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Speaker 1: It's all tricks of the trade, Winston. These chocolate tears

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Speaker 1: can make almost anything out of chocolate.

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Speaker 4: I'll believe it when I eat it, Emily, I mean

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Speaker 4: see it.

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Speaker 1: I'll prove it to you here. The Guinness World Record

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Speaker 1: for the world's biggest chocolate sculpture was a house big

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Speaker 1: enough for you to walk inside. It took a team

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Speaker 1: in Brazil thirteen days to create the whole thing, and

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Speaker 1: it included a woodstove, pans, spoons, cups, a chair, a desk,

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Speaker 1: a typewriter and a pin, all made completely out of chocolate.

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Speaker 3: But what did they do at the house when they

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Speaker 3: were done? Emily? Did they hate it?

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Speaker 1: They made it for a chocolate tier contest, Whinson. There

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Speaker 1: are lots of contests for chocolateers around the world, and

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Speaker 1: the most respected contest is the World Chocolate Masters, which

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Speaker 1: takes place each year in different cities all over the world.

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Speaker 1: Oh when sin are you?

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Speaker 3: Okay? Yeah? Sorry?

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Speaker 4: You just in locked a hobby. I never knew that

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Speaker 4: I wanted to do. I had no idea. People made

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Speaker 4: sculptures out of chocolate for fun.

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Speaker 1: Some people do it for fun, yes, but many take

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Speaker 1: being a chocolate teer very seriously and work in specialty

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Speaker 1: kitchens their entire lives, working to create delicious chocolate treats

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Speaker 1: the world has never seen. In fact, close your eyes.

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Speaker 3: Huh why Emily?

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Speaker 2: Woo?

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Speaker 4: H Okay, I wasn't ready for that, but hmmm, where

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Speaker 4: are we?

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Speaker 3: Emily? That smell It's mouth watering.

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Speaker 1: It's more chocolate, of course, but it smells so good.

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Speaker 3: Wow.

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Speaker 1: This is the cafe at the Seas Candy headquarters in

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Speaker 1: San Francisco. They're one of the United States most well

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Speaker 1: known companies of chocolate tears, and they make all kinds

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Speaker 1: of specialty candies, truffles, and chocolate e treats.

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Speaker 4: Check out all those yummy desserts behind the glass. Oh dark,

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Speaker 4: salted caramels, Scotch kisses, milk walnut squares, blueberry truffles. Oh

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Speaker 4: excuse me?

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Speaker 1: Could we get two samples of the blueberry truffles?

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Speaker 2: Please?

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Speaker 3: We get free samples?

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Speaker 1: No way, yup here you go, Winston bona.

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Speaker 4: Petite So good, Emily, it tastes like real blueberries wrapped

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Speaker 4: in a silky chocolate sleeping bag.

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Speaker 1: That's because most chocolate tears use real ingredients of the

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Speaker 1: best quality to mix their flavors into yummy chocolates. Can

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Speaker 1: you guess what the first chocolate treats ever made?

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Speaker 4: Was?

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Speaker 3: Snickers bars? Nope, Hershey kisses.

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Speaker 1: It was actually hot drinking chocolate.

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Speaker 3: Oh nice.

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Speaker 4: I love hot cocoa when it's all cold and snowy

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Speaker 4: outside and I'm all cozied up next to a big fire.

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Speaker 1: Oh me too. It's the best. But the original hot

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Speaker 1: chocolate was made from raw brewed cocoa beans by Mexican

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Speaker 1: and Aztec cultures almost five hundred years ago.

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Speaker 3: Hold on, Emily, chocolate's made out of beans.

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Speaker 1: Oh yeah, cocoa beans. They grow in pods on cocoa

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Speaker 1: trees and certain parts of the world like Africa and

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Speaker 1: South America, and the beans kind of look like big almonds.

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Speaker 1: In fact, cocoa was once so precious that it was

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Speaker 1: used as currency like money to trade for They're valuable things.

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Speaker 4: Oh wow, so they must really loved chocolate. Hey, Emily,

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Speaker 4: I kind of want to try the hot chocolate that

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Speaker 4: the Aztecs used to drink.

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Speaker 1: M you sure about that, Winston?

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Speaker 4: Okay, maybe not when you put it that way, Emily,

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Speaker 4: it sounds pretty sauce.

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Speaker 3: But yeah, I'll try anything once.

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Speaker 1: Okay, come over here to the kitchen, Winston. So the

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Speaker 1: way that original hot chocolate was made is much more

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Speaker 1: bitter than what we're used to today. First, the Aztecs

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Speaker 1: would use dried out, pure cocoa beans chopped up really finely.

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Speaker 3: Okay, so far, so good.

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Speaker 1: Then they would add in water uh huh, hot chili,

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Speaker 1: hot what, and a few spices like nutmeg or vanilla.

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Speaker 3: It smells good, Emily.

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Speaker 1: It does. But the Astex didn't grow sugar, and they're

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Speaker 1: part of the world, and they didn't drink milk, so

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Speaker 1: the milky sweetness is replaced with bitterness and spice. Ready

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Speaker 1: to try it, absolutely, cheers Winston.

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Speaker 3: Cheers Emily.

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Speaker 4: Oh, I'm not so sure about that, after all, Emily.

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Speaker 1: It's much different than what we're used to, that's for sure.

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Speaker 2: You know.

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Speaker 3: It's not bad really though, hmm, once you get used

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Speaker 3: to it.

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Speaker 1: The people in Central America who first made hot chocolate

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Speaker 1: knew they'd stumbled onto something really special. To Winston, they

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Speaker 1: would drink it to celebrate at big events and rituals

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Speaker 1: like weddings, and they'd even use it as medicine sometimes.

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Speaker 4: Yum, that's some medicine I'd be happy to take. Who

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Speaker 4: knew the chocolate makers had been around for so long?

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Speaker 1: Actually, Winston, chocolate tears are completely different from chocolate makers.

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Speaker 1: They're totally separate jobs that a lot of people get

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Speaker 1: mixed up, mixed.

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Speaker 4: Up, like we just mixed up all those bitter, spicy ingredients.

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Speaker 3: But what do you mean, how are they different, Emily.

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Speaker 1: Chocolate makers are the people who make pure chocolate bars

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Speaker 1: from dried cacaoa using special equipment, and chocolate tears use

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Speaker 1: those pure chocolate bars, blend them up and add in

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Speaker 1: tasty flavors and textures to create the truffles and confections

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Speaker 1: we buy at the store. Get the difference.

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Speaker 3: Oh yeah, that makes sense.

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Speaker 4: The chocolate tears are the ones who get to make

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Speaker 4: all the fun sculptures and fancy sweets.

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Speaker 3: Right, that's it. But I still don't.

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Speaker 4: Get how they make entire houses or squids or tiny

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Speaker 4: elephants that look so real and natural. I feel like

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Speaker 4: it would all just get melty and messy.

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Speaker 1: It's not easy Withson. Chocolate can be hard to work

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Speaker 1: with if you don't know all the rules. In fact,

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Speaker 1: some chocolate tears go to special classes or school for

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Speaker 1: years to get all the special cooking techniques.

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Speaker 4: Just right, Hey, you said that chocolate tear guy all

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Speaker 4: Marie had a school in Las Vegas.

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Speaker 1: Now right, right?

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Speaker 4: Well, I think I know where our next stop on

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Speaker 4: our chocolated tour should be.

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Speaker 3: Emily. I want to see how the pros work with chocolate.

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Speaker 1: That's a great idea, Winson. I'll never say no to

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Speaker 1: more chocolate. Okay, ready, I'm ready.

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Speaker 3: Emily chocolatear School.

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Speaker 1: Here we come.

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Speaker 3: WHOA, that was fast? This place looks so clean and shiny.

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Speaker 1: This is a Marie's School kitchen, where he helps to

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Speaker 1: train chefs who want to compete in chocolate tar contests

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Speaker 1: and become master chocolatears. Each student has to master the

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Speaker 1: art of chocolate and learn how to build those mind

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Speaker 1: bending chocolate sculptures using special techniques.

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Speaker 3: WHOA, the sculpture's unreal.

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Speaker 4: It's a boy playing with a dog on a beach,

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Speaker 4: but it's entirely made out of chocolate. The skin is smooth,

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Speaker 4: and the sand looks like sand.

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Speaker 3: Even the dog's for it looks like it would be soft.

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Speaker 4: WHOA, what's that girl doing to the sculpture, Emily, Oh.

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Speaker 1: Well, she's using a spray gun to paint the sculpture

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Speaker 1: with liquid cocoa butter in all sorts of realistic colors.

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Speaker 1: Check it out. The dog's fur is being painted white, and.

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Speaker 4: The sculpture of the little boy, she's painting his shirt red.

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Speaker 4: And that's edible chocolate paint.

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Speaker 1: It sure is.

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Speaker 4: That's crazy. It already looks so real. I don't get

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Speaker 4: how they do this, Emily. It just seems like a

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Speaker 4: lot of work.

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Speaker 1: Oh it is, Winston, but it's a lot of fun too.

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Speaker 1: Chocolate tears learn all sorts of techniques to get their

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Speaker 1: chocolate the way that they want it to be. Like

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Speaker 1: tempering can you guess what that means?

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Speaker 3: Something about getting angry while you wait for your chocolate.

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Speaker 1: No, okay, I see having a temper tempering. No, actually,

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Speaker 1: tempering means the heat up or cool down the chocolate.

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Speaker 4: Oh, I get it, tempering temperature. But anytime I've even

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Speaker 4: held chocolate in my hand for more than a minute,

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Speaker 4: it starts to melt. And why is that guy pouring

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Speaker 4: his melted chocolate onto the table, Emily.

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Speaker 1: That's a part of tempering the chocolate, Winston. First they

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Speaker 1: heat it up on the stove until it gets all

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Speaker 1: warm and gooey and melty yum, and then they pour

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Speaker 1: it onto these big tabletops that are made of marble slabs.

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Speaker 1: The marble is naturally cold, and it cools the chocolate

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Speaker 1: down quickly.

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Speaker 4: Whoa, he's moving so fast scraping the chocolate off of

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Speaker 4: the marble table.

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Speaker 1: Why do you think chocolate tears have to be so fast, Winston.

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Speaker 3: Because chocolate melt's super fast.

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Speaker 1: Exactly, chocolate melt and hardens really quickly. It needs to

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Speaker 1: be shaped and sculpted before it turns all gooey.

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Speaker 3: WHOA.

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Speaker 4: So how does someone get to do this as an

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Speaker 4: actual job.

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Speaker 1: Emily, Well, if you're really serious about being a chocolate tear,

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Speaker 1: you'll need to go to a professional culinary school like

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Speaker 1: this one. Most of the top schools for chocolate tears

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Speaker 1: are in Europe, in countries like Switzerland or Spain, but

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Speaker 1: there are schools all over the world.

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Speaker 4: I bet they get to taste all the yummy chocolate

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Speaker 4: they make. Come on, So what else do they do

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Speaker 4: here at the chocolate school, Emily.

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Speaker 1: Well, they learned about the history of chocolate and how

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Speaker 1: it's been made over the years, and they practice everything

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Speaker 1: from tempering to dipping, to decorating and molding.

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Speaker 4: Ew molding you mean like that green stuff that grows

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Speaker 4: on old food.

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Speaker 1: Yeck, no, no, no, not that kind of mold. Winson.

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Speaker 1: Chocolate molding is when you pour chocolate into little shapes

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Speaker 1: so that when it chills, it looks like that shape.

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Speaker 4: Oh I gotcha, that's so cool.

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Speaker 3: I had no idea.

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Speaker 4: That's how those fancy little candies with the designs were made.

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Speaker 3: What's going on over there, Emily? Why are all the

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Speaker 3: students clapping?

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Speaker 1: It's Emory and it looks like he's here to unveil

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Speaker 1: a big sculpture he's been working on. Okay, let's get

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Speaker 1: a closer. Look three doo?

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Speaker 3: What whoa Emily, I'm a resculpture. It's a massive.

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Speaker 4: Castle with a fire breathing dragon on top of the

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Speaker 4: highest tower.

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Speaker 1: Think about how much time and effort went into making.

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Speaker 4: That a Mari really is a master chocolate tear yep,

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Speaker 4: I will never look at chocolate the same after today, Emily,

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Speaker 4: Can we go back to the lab and practice some

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Speaker 4: of these new techniques like molding and tempering. Maybe we

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Speaker 4: can make a whole zoo of animals to go with

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Speaker 4: the elephant sculpture.

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Speaker 3: I got you.

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Speaker 1: Oh boy, We're gonna need a lot more cocoa. Hey,

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Speaker 1: thanks so much for joining us on our delicious trip

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Speaker 1: through the delectable world of chocolate ears. Who knew that

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Speaker 1: you could shape and form chocolate into fun, yummy shapes?

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Speaker 1: Until next time. Bye.

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Speaker 2: Becoming an All China celebrity chaffer.

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Speaker 1: Count see Winston. Are you curious for more you know it?

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