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Speaker 1: Hello, I'm welcome to Savor Prediction of I Heart Radio.

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Speaker 1: I'm Any Reese and I'm Lauren Bolva BAM and today

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Speaker 1: we have an episode for you about white chocolate. Yes,

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Speaker 1: white chocolate. Where did this idea come from, Lauren oh Man?

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Speaker 1: I was I was trying desperately to think of something

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Speaker 1: that would be good and HALLOWEENI for this our week

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Speaker 1: leading up to Halloween, and um, and I was going,

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Speaker 1: maybe some kind of awful like a like like tongues

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Speaker 1: or brains. But then I was like, I don't know,

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Speaker 1: like that's not it's not creepy to eat those things.

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Speaker 1: We just kind of consider it like a little bit

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Speaker 1: gross in modern American culture sometimes, but but that's not

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Speaker 1: like I don't want to paint it in that light

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Speaker 1: because it's food and people eat it. Uh. And I

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Speaker 1: was like, okay, maybe like a different kind of candy,

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Speaker 1: but we just kind of did a brand and then

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Speaker 1: I was like, I don't know, like something like caramel apple.

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Speaker 1: And then I was like, oh, I'm not going to

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Speaker 1: make anything about caramel all day or apples my fear right. Yeah,

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Speaker 1: even I'm a little afraid of losing a tooth on

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Speaker 1: a caramel apple so uh huh. I do have funny

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Speaker 1: story about a caramel apple involves me jumping out a

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Speaker 1: window because I thought I was Mary Poppins. But how

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Speaker 1: old were you at this point? Annie? I was eight

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Speaker 1: years old. And tell you what, Lauren, an eight year

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Speaker 1: old has never jumped with an umbrella with as much

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Speaker 1: confidence as I did in that moment. I wonder how

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Speaker 1: many like Mary Poppins related injuries there have been. Oh,

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Speaker 1: there's gotta be more than just me. I went plummeting

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Speaker 1: right past my parents window. They are friends over anyway,

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Speaker 1: there's a carl Apple involved. Oh okay, but yeah, anyway,

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Speaker 1: so I settled on white chocolate. That was I'm excited

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Speaker 1: about this, um, even though I'm not the biggest white

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Speaker 1: chocolate fan. It's definitely like, you know, if I have

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Speaker 1: a lineup of chocolates, it's probably at the bottom of

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Speaker 1: my list, but I'll eat it like it's and it's

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Speaker 1: good and plenty of things. Um. I think I've told

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Speaker 1: the story before of my brothers and I are chocolate preferences.

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Speaker 1: But like my older brother is a milk chocolate, I'm

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Speaker 1: dark chocolate. My younger brother is white chocolate. So it

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Speaker 1: costs a lot of yeah, yeah, and where the candy?

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Speaker 1: What kind of candy we're gonna get. However, though you

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Speaker 1: could be confident, like for me, they don't like dark chocolate,

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Speaker 1: So that was nice. I'm sure. Yeah, I didn't have

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Speaker 1: to worry about it. Yeah, if you and if you

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Speaker 1: got like a I mean, it was probably slightly later

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Speaker 1: in your childhood when they like, they're really good mixed

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Speaker 1: bags started coming out, But at that point that was

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Speaker 1: that that that was probably great for all three of

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Speaker 1: you because you're like, oh man, right, I've got my category.

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Speaker 1: No one else is going to touch it exactly. I

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Speaker 1: guess my older brother had the biggest to fear because

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Speaker 1: we both really liked milk. I mean, we all really

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Speaker 1: liked okay, but I would always go for the dark chocolate. Um.

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Speaker 1: White chocolate does make me think of when I was

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Speaker 1: a kid. We used to go on I can't remember

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Speaker 1: what it is. I think it was Black Mountain anyway,

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Speaker 1: this hike in Georgia, way up um and on the

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Speaker 1: way there's like this one small stand, uh where you

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Speaker 1: can stop and get snacks. And for some reason, they

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Speaker 1: really only stopped when it came to candy, white chocolate,

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Speaker 1: cookies and cream Hershey's okay, yeah yeah, yeah yeah. And

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Speaker 1: I I don't know why I wasn't a big candy person,

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Speaker 1: like I said, but for some reason, it felt so

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Speaker 1: like I've got to get this. I can't get this

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Speaker 1: anywhere else. Yeah. Um. But then I would inevitably kind

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Speaker 1: of feel a little ill from the sugar, the hiking,

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Speaker 1: the altitude, and then the curvy roads because if you've

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Speaker 1: never are driven on these like North Georgia roads to

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Speaker 1: get to hikes like that. Oh yeah, and that was

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Speaker 1: back when I used to get really really carsick. So

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Speaker 1: oh oh no, I have a bit of a like.

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Speaker 1: I'm not generally a person who says, you know, I

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Speaker 1: one time I threw up after eating this, I can

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Speaker 1: never eat it again. But my start does get a

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Speaker 1: little like about that. Uh yeah, it's fine, that's yeah.

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Speaker 1: It's just kind of the before suspicious eye glance. I'll

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Speaker 1: give it like, I don't know, Yeah, no, I I

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Speaker 1: can I can see that. I can understand that. Um.

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Speaker 1: I I love a white chocolate. Um, you know, cocoa

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Speaker 1: butter is delicious. I like I like eating fat that

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Speaker 1: it's fun to do. Uh, and when you put some

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Speaker 1: sugar into it, I'm like, all, heck, this is even better. Yeah, so, um,

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Speaker 1: I don't know. Yeah. I also have very distay memories

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Speaker 1: of that Hershey's Cookies and Cream white chocolate bar because

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Speaker 1: the little crunch that it had was so good and

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Speaker 1: even though it kind of tasted like, I don't know,

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Speaker 1: like like like chalky. Yeah, it's that it's that poor

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Speaker 1: quality chocolate. It's the poor quality chocolate that is probably

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Speaker 1: made by terrible slave labor that just tastes like weird

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Speaker 1: chalk that you're like, I don't know what this is.

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Speaker 1: Chocolate might not be it, um, but yeah, but still

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Speaker 1: still good because it's I don't know, yeah anyway, Yeah,

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Speaker 1: And we're going to get into that because that is

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Speaker 1: one of the big headlines that comes up when you

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Speaker 1: research white chocolate, perhaps for a food podcast. Is it

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Speaker 1: really chocolate? Um? But before we do that, you can

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Speaker 1: also see her past episodes on sugar and chocolate and

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Speaker 1: a bunch of candies. We've done a bunch of brands

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Speaker 1: and candies at this point. Sure, Sure, and many of

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Speaker 1: them um have white chocolate options with their lineup. Indeed,

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Speaker 1: especially for things like Halloween or the holidays in general,

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Speaker 1: they'll mix it up with that yeah, yeah, especially because

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Speaker 1: you can color it various things and then make right right,

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Speaker 1: you know, green or orange for exactly good for baking projects. Um.

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Speaker 1: But I guess that brings us to our question. White

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Speaker 1: chocolate what is it? Well, white chocolate is a type

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Speaker 1: of candy made from just the fats of cacao seeds

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Speaker 1: and not the solids. Generally, those fats are then blended

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Speaker 1: with dairy sugar and maybe some kind of stabilizers and flavorings,

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Speaker 1: creating a candy that is solid at room temperature, ivory

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Speaker 1: in color um, and a lot more mildly flavored than

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Speaker 1: either milk or dark chocolates which are made with those solids. Um,

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Speaker 1: and those solids are what contain the bitter and or

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Speaker 1: dry or tannic compounds in cocao. White chocolate is generally

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Speaker 1: creamier in texture that those solids are also a little

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Speaker 1: bit gritty, so you get less of that grit. It's

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Speaker 1: like a milder, creamier chocolate bar or chip or whatever.

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Speaker 1: It's It's like it's like you took the bitterness out

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Speaker 1: of even the milkiest milk chocolate. UM. In a lot

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Speaker 1: of ways, it reminds me of a of a cheese

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Speaker 1: like a like a guda before you smoke or age it,

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Speaker 1: or maybe like a sweet cream ice cream without any

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Speaker 1: additional flavorings. Um, it's it's like it's like chocolate at

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Speaker 1: a whisper. Oh no, I immediately got that songs like

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Speaker 1: in my head. I won't do it to have anybody else,

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Speaker 1: but you know what I'm talking about some of you.

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Speaker 1: I have no idea, but I'm sorry you would know

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Speaker 1: advice if I owned it. I won't do it to you. Okay, Well,

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Speaker 1: I hope that this comes up in the list of

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Speaker 1: titles that you send me later. It will. I love

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Speaker 1: the description. It's excellent. Um. Okay, so so so white chocolate. Um,

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Speaker 1: very very briefly about chocolate making, because again we've done

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Speaker 1: like one and a half episodes about how chocolate is made. Um.

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Speaker 1: But but yeah, So if you take a cocoa pod,

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Speaker 1: which is the fruit of the cocoo tree, and you

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Speaker 1: go to make it into candy, Um, what you're doing

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Speaker 1: is you're taking the fruit, removing the pulp from the

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Speaker 1: seeds and fermenting the seeds, roasting the seeds, shelling them,

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Speaker 1: and then crushing the shelled seeds, called the nibs, into

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Speaker 1: into a kind of pasty liquid called chocolate liqueur. And

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Speaker 1: from there you can add a number of things to

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Speaker 1: make your candy, and or you can subtract stuff. Um.

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Speaker 1: And for white chocolate, you're talking about a subtraction. Uh so.

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Speaker 1: So chocolate liqueur is made up of the whole roasted

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Speaker 1: seed of the cacao plant. Right that the solids, which

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Speaker 1: are all sorts of compounds or derivatives of compounds that

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Speaker 1: would have made up the plant or or helped the

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Speaker 1: seedling to grow. UM. And then also the fats, which

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Speaker 1: would be an energy source, UM and protectant for the

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Speaker 1: growing seedling. The fats are also called cocoa butter, and yes,

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Speaker 1: you can separate them out from the solids. So when

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Speaker 1: you get that cocoa butter, you might do a few

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Speaker 1: things to it before you use it in a candy. UM.

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Speaker 1: You might add it back into the cocoa solids to

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Speaker 1: affect the texture of the chocolate you're making. UM, or

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Speaker 1: you might write use it for white chocolate, or you

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Speaker 1: might send it off for using cosmetics, where it's a

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Speaker 1: pretty big thing right now. And in large scale productions

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Speaker 1: of cocoa butter, it's usually filtered and also decolorized using

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Speaker 1: some some minerals that latch onto some of the pigment

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Speaker 1: molecules for removal, you know, and then also deodorized using

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Speaker 1: either distillation process or some solvents that are going to

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Speaker 1: remove some of the volatile compounds that the flavor compounds

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Speaker 1: that are in the cocoa butter, leaving a relatively neutral product.

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Speaker 1: And so yeah, for for for white chocolate, you then

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Speaker 1: blend that cocoa butter with sugar, milk solids or milk

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Speaker 1: powder maybe lesser thin or another emulsifier, and maybe vanilla

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Speaker 1: or other flavorings, and wala white chocolate people are doing

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Speaker 1: so okay. So so yes, white chocolate is a product

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Speaker 1: of cocao. Mm hmmm, yes, I don't really want to

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Speaker 1: get into a semantic argument about whether it's chocolate or not, like,

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Speaker 1: because the word chocolate like kind of like connotes a

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Speaker 1: very specific thing, and that thing involves cocoa solids. But right,

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Speaker 1: but white chocolate still contains parts of the cacao plant,

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Speaker 1: and you can taste some of those CACAOI tastes in

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Speaker 1: white chocolate if it's a high quality enough white chocolate

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Speaker 1: cowie taste. I would love that was a scrip on back.

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Speaker 1: Hi a cowie taste. Oh gosh, this is why, this

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Speaker 1: is why I got fired from my marketing job. Um.

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Speaker 1: Uh but but people really are doing a lot of

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Speaker 1: interesting things with white chocolate these days, especially at that

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Speaker 1: kind of high end price range. Um. You know, like

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Speaker 1: playing with a cow origins to find interesting flavors in

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Speaker 1: the cocoa butter kind of like florals or herbs. Um.

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Speaker 1: Or using non deodorized cocoa butters to keep more of

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Speaker 1: those uh natural volatile compounds in there. Or using the

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Speaker 1: mild creaminess of white chocolate to feature flavors that are

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Speaker 1: unusual in desserts like um, like bay leaf or olives

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Speaker 1: or hops or or or mustard oh I know right um.

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Speaker 1: Or caramelizing the white chocolate to make blonde chocolate. Bar um.

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Speaker 1: This toasts the milk solids that you add to the cocao. Um.

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Speaker 1: It's sort of like when you brown butter and you

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Speaker 1: and you toast those milk solids and think at all,

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Speaker 1: oh nice and nice and rich and caramely. Yeah. The

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Speaker 1: the high cocoa butter content and smooth texture of white

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Speaker 1: chocolate means that it's it's great for applications like um,

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Speaker 1: like like making candy coating or say, if you're gonna

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Speaker 1: like coat a strawberry or something like that, it gives

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Speaker 1: like a really nice uh snap on a on a

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Speaker 1: candy shell, or really tender shavings for a garnish that

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Speaker 1: are just super melty on the tongue or um. Uh.

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Speaker 1: It's also a great stabilizer for things like butter creams,

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Speaker 1: or ganache or ice cream. H Yeah, I forgot about

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Speaker 1: white CHOCKI shaving Those are pretty good, right, Yeah, I

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Speaker 1: tried to get to the bottom. I didn't try too hard,

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Speaker 1: but I did try to get at the bottom of

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Speaker 1: white chocolate Bacadamian net cookies. Oh, because that's kind of

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Speaker 1: that's a very common flavor pairing, and I am I'm

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Speaker 1: not sure why either. Yeah. Yeah, And it's like I'm

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Speaker 1: assuming this is that subways across the country. But when

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Speaker 1: I grew up, that was like you could get three

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Speaker 1: types of cookies, four types, and one of them was

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Speaker 1: a white chocolate macotamia nut cookie. So I'm just curious

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Speaker 1: that's how that came to be uh project project for

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Speaker 1: another day. Um. White chocolate is also a flavor now

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Speaker 1: UM usually like a like a creamy, sweet cream vanilla

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Speaker 1: sort of flavor. And this can go into all sorts

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Speaker 1: of products that don't have anything to do with actual

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Speaker 1: cow um, you know, like instant mixed puddings or cakes,

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Speaker 1: or like like protein bars or other protein products, or

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Speaker 1: or candies like lollipops or something like that. Yeah. Um,

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Speaker 1: which I think is part of the argument about how

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Speaker 1: like white chocolate isn't real chocolate because it gets white

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Speaker 1: chocolate flavor gets applied to these products that are not chocolate,

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Speaker 1: that are definitely not in any way chocolate. Yeah. Yeah,

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Speaker 1: that makes sense, although there is a pretty long history

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Speaker 1: of doing this, so I can't wait to get into it. Yeah. Yeah,

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Speaker 1: But okay, if all of this has has has caught

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Speaker 1: your interest, if you're like, all right, maybe I want

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Speaker 1: to explore some white chocolate options. So if you're looking

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Speaker 1: for a good quality white chocolate, check for on the

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Speaker 1: label um cacao or cocoa content being listed. In this case,

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Speaker 1: it will refer to the cocoa butter content, and what

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Speaker 1: you're looking for is over okay. Yeah. If you can

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Speaker 1: see the color of the chocolate, it should not be

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Speaker 1: stark white because cocoa butter is itself a little bit

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Speaker 1: yellow like yellow to ivory, and that should carry through

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Speaker 1: to the final product if enough of it is in there. Also,

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Speaker 1: probably avoid chips. UM. White chocolate chips are generally formulated

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Speaker 1: to hold up during baking, which I mean is great

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Speaker 1: if that's what you're going for. Um, But the but

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Speaker 1: the sugars and oils and stabilizers that are added aren't

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Speaker 1: aren't there for taste? M hmm yeah mmmmm okay, okay,

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Speaker 1: Well what about the nutrition. White chocolate is fairly comparable

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Speaker 1: to milk chocolate UM nutrition wise, because both contain cocoa, butter,

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Speaker 1: and milk solids or powder, as opposed to dark chocolate,

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Speaker 1: which does not contain dairy though of course, the actual

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Speaker 1: makeup of the actual chocolate that you're looking at will

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Speaker 1: depend on the manufacturer's choices. Um. Also, some of the

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Speaker 1: like flavonoids that are contained in uh cow solids are

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Speaker 1: not going to be in white chocolate. So if you're

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Speaker 1: really eating chocolate only for the help for the heart

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Speaker 1: healthy benefits or potential heart healthy benefits, white chocolate is

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Speaker 1: not going to be your first choice. Also, I'm judging you,

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Speaker 1: but Lauren, I'm sorry. I try not to but uh, yeah,

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Speaker 1: it's it's to treat. It's you know, it's calorie dence,

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Speaker 1: lots of hats and sugars. It'll help fill you up,

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Speaker 1: but will not keep you going. Treats are nice. Have

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Speaker 1: some treats. Yeah, yeah, tricks and or tricks and or indeed,

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Speaker 1: I'm already thinking of like Halloween recipes I could make

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Speaker 1: using white chocolate. Yeah, well, we do have some numbers

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Speaker 1: for you, huh um. As often, the global market for

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Speaker 1: white chocolate was worth one point five billion dollars a

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Speaker 1: year UM, with a little less than a quarter of

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Speaker 1: that going to Brazil UM, where white chocolate that year

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Speaker 1: accounted for fifteen point five percent of their chocolate purchases UM,

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Speaker 1: which was the largest percentage in the world. Oh, curious

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Speaker 1: as to why, I don't know, they like some white chocolate.

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Speaker 1: Other white chocolate fans include folks in the Netherlands, South Africa,

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Speaker 1: and Mexico, all of which eight or or purchased over

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Speaker 1: ten percent white chocolate of their chocolate consumption UM, though

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Speaker 1: the UK and the US bought more overall. Yeah. At

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Speaker 1: that point, the global white chocolate market had grown in

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Speaker 1: the past five years since since two thousand eight, growth

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Speaker 1: since then seems to have slowed a little bit. Um.

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Speaker 1: The white chocolate market was only growing about two percent

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Speaker 1: per years of nineteen UM and perhaps related to all

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Speaker 1: of this is that the price of cocoa butter more

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Speaker 1: than doubled between two thousand five and making it potentially

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Speaker 1: yes a more expensive product to um to to to

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Speaker 1: work with and to purchase. M Meanwhile, UM only eleven

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Speaker 1: percent of Americans call white chocolate their favorite kind of chocolate,

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Speaker 1: prefer milk chocolate, and a thirty four percent prefer dark.

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Speaker 1: Mm hmm. I was like, I wonder if this is

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Speaker 1: what could I divine about someone's characters based on this?

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Speaker 1: Probably nothing, Probably absolutely nothing. You know, enjoy what you like. Yeah, yeah,

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Speaker 1: that's that's up to you. That I will not hud

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Speaker 1: you on. Ever, we have very little control arena, so

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Speaker 1: shockingly shockingly little, shockingly little. We do have some history

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Speaker 1: for you, we do, but before we get into that,

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Speaker 1: we are going to get into a quick break for

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Speaker 1: a word from our sponsor and we're back. Thank you sponsor, Yes,

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Speaker 1: thank you so again. See past episode on chocolate. You

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Speaker 1: did a wonderful brief rundown chocolate making Lauren, Thank you,

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Speaker 1: thank you. I'm not going to do so much of

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Speaker 1: that in this conception. I'll just tell you that right now. Well, well,

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Speaker 1: the well, the history of this one specifically is is

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Speaker 1: so fun and tangly it is, And in fact, I

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Speaker 1: think this is a first. It's sort of a backwards outline. Yeah,

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Speaker 1: all right, all right, so let's get into it, Alice.

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Speaker 1: With many things we discuss, people like to argue about

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Speaker 1: the exact origins of white chocolate. Yeah they do. Oh yeah. Um.

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Speaker 1: The consensus on the Internet largely seems to be that

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Speaker 1: Nestly invented white chocolate in the nineteen thirties. Some others

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Speaker 1: say the uk is six galic bar or milky bar

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Speaker 1: was the first known documented instance of white chocolate, and

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Speaker 1: I think this might specifically be commercialized white chocolate. Okay,

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Speaker 1: although people don't necessarily specify that, but I think that's

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Speaker 1: the general idea when they say that. Um, others say

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Speaker 1: the first instance of white chocolate wasn't until nine and

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Speaker 1: the almond topped Alpine white bar. Uh. Side note on that.

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Speaker 1: I remember that chocolate bar and I loved it, and

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Speaker 1: I'm mad that it doesn't exist anymore. Oh my goodness, Lauren,

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Speaker 1: remember my idea for a mini series Culturisted. It was

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Speaker 1: all about moss candies and nostalgia. I love how people

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Speaker 1: have those candies that they loved as a child and

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Speaker 1: you can't get it anymore, and it's just devastating. Yeah,

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Speaker 1: I mean I could, certainly, and I would rather support

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Speaker 1: like a like a local chocolate tier, like like a

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Speaker 1: smaller company. But anyway, please continue, alright, yes, I will.

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Speaker 1: Allegedly um all of this was an effort to use

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Speaker 1: up extra milk powder produced for World War One, and

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Speaker 1: or that it was a way to add vitamin enriched

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Speaker 1: milk to the diets of hospitalized children. Huh okay. Yeah.

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Speaker 1: There are some earlier references of white chocolate, though, or

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Speaker 1: at least potential references. One of the first appeared in

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Speaker 1: a nineteen sixteen issue of International Confectioner, in a piece

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Speaker 1: by T. B. McRobert. Here's a quote. I've heard a

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Speaker 1: weird story of white chocolate alleged to be made in Switzerland.

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Speaker 1: Doubtless snow white is a compliment to the snow capped

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Speaker 1: Alps of that country. I never saw such snow white chocolate,

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Speaker 1: but I would rather see it than eat it. Only

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Speaker 1: possible way to produce. Such a thing could be to

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Speaker 1: bleach the cocoa elements entirely with some sort of bleaching element,

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Speaker 1: as for instance, chlorine gas. I would rather see it

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Speaker 1: than eat it. That is such a bird. Oh, the

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Speaker 1: article goes on. Certainly we hear some queer and weird

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Speaker 1: stories from Europe these wartimes. Perhaps the snow white chocolate

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00:22:10,200 --> 00:22:14,400
Speaker 1: is one of these wartime yards. Certainly snow white chocolate

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Speaker 1: is never likely to be any howling success in this country,

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Speaker 1: if in fact such a thing could ever be made

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Speaker 1: here and comply with our food laws, which is more

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Speaker 1: than doubtful. Dang wow right he was like, I don't

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Speaker 1: know what that is, and I resent it, like I

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Speaker 1: don't want to prove I don't think it. I don't

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Speaker 1: think it exists, but I don't like it anyway. Strong stance. Indeed, Yeah, heck,

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Speaker 1: that's the that's the Mama Bluth of of white Chocolate Reviews.

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Speaker 1: Love it, Okay, that's pretty fantastic. You'd likely to be

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Speaker 1: not likely to be any howling success in this country.

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Speaker 1: I just love it. Then there's this nineteen three entry

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Speaker 1: and Artemus Wards Encyclopedia Food Swiss white chocolate Apart from

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Speaker 1: milk chocolate types is cocoa butter sweetened either with sugar

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Speaker 1: or with sweet chestnut meal. M Okay, so that's that

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Speaker 1: sounds like white chocolate, it does, right, sure. Yeah. And

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Speaker 1: then in nineteen thirty one, there's this quote from the

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Speaker 1: Food Industries Manual. White chocolate is manufactured from sugar, milk,

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Speaker 1: powder or condensed milk, and cocoa butter, and the flavor

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00:23:32,720 --> 00:23:36,360
Speaker 1: of chocolate is dependent upon the cocoa butter content. Accordingly,

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00:23:36,440 --> 00:23:41,119
Speaker 1: a very strong cocoa butter is used in the manufacture. Okay,

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00:23:41,119 --> 00:23:48,160
Speaker 1: that's definitely definitely white chocolate, right, yeah, I agree. Okay, So,

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Speaker 1: so maybe there is something to this whole like commercialized

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Speaker 1: product versus like what actually existed. Yeah, I think so.

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Speaker 1: And I also think as we've been reading these quotes,

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Speaker 1: there's some sort of like Europe who knows what they're

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00:24:02,760 --> 00:24:09,280
Speaker 1: doing in Europe kind of discussion going on. Yeah yeah,

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00:24:09,400 --> 00:24:13,520
Speaker 1: And stepping back even more before all of this, Oh yeah,

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Speaker 1: I know. An eighteen seventy two American cookbook called Here

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Speaker 1: we Go the Dessert Book, a complete manual from the

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Speaker 1: best American and foreign authorities, with original economical recipes. Love

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Speaker 1: it Um by A. Boston Lady also Love it Um

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Speaker 1: contained two recipes for white chocolate, and these recipes called

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Speaker 1: for things like oatmeal and tapioca, and the final product

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00:24:41,280 --> 00:24:44,040
Speaker 1: was viewed less as a treat and more as something

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Speaker 1: to give to the ill, which was kind of a

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Speaker 1: through line I wasn't expecting in a white chocolate research. Sure,

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00:24:52,080 --> 00:24:53,720
Speaker 1: but but it but it, But it makes sense along

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Speaker 1: the lines of of right, right, like a like like

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00:24:56,200 --> 00:24:59,359
Speaker 1: butter beer kind of stuff where you know, like like

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Speaker 1: a considered palatable but also like highly caloric, like for

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00:25:04,119 --> 00:25:07,680
Speaker 1: people who needed that kind of thing in their diets. Right, Yeah,

382
00:25:07,760 --> 00:25:11,080
Speaker 1: that does make sense. A similar recipe appeared in the

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Speaker 1: Recipe Book of a Druggist in one and I would

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Speaker 1: like to read the full name of this publication. Oh goodness, Okay,

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00:25:17,840 --> 00:25:22,879
Speaker 1: here we go. The Druggist General Receipt Book, containing a

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Speaker 1: copious veterinary formulary, numerous recipes in patent and proprietary medicines,

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Speaker 1: Druggist nostrums, et cetera, perfumery and cosmetics, beverages, dietetic articles

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Speaker 1: and condimists, trade chemicals, scientific processes, and an appendix of

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Speaker 1: useful tables not unuseful tables, only useful ones. I'm working

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00:25:44,640 --> 00:25:48,560
Speaker 1: on a book of unuseful tables. Um, but they got

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00:25:48,560 --> 00:25:52,600
Speaker 1: this covered of the useful ones. Uh. Certainly you could

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00:25:52,640 --> 00:25:55,520
Speaker 1: tell by my garage that my entire life is just

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00:25:55,840 --> 00:26:00,879
Speaker 1: is just an appendix of unuseful tables. I love that. That

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00:26:00,760 --> 00:26:08,639
Speaker 1: That should be the name of your memoir. It's fantastic. Okay, okay,

395
00:26:08,640 --> 00:26:10,240
Speaker 1: but but so but so we have we have these

396
00:26:10,280 --> 00:26:13,760
Speaker 1: recipes going back to the eighteen seventies, yes, and then

397
00:26:14,280 --> 00:26:19,240
Speaker 1: going back even further. Um, there's the eighteen sixty nine cookbook,

398
00:26:19,320 --> 00:26:22,119
Speaker 1: the Royal Cookrie Book, and it contained a recipe for

399
00:26:22,160 --> 00:26:26,400
Speaker 1: white chocolate caramel tablets. These are most likely, um, more

400
00:26:26,440 --> 00:26:29,040
Speaker 1: closely related to chewy caramels or something like toffee. And

401
00:26:29,040 --> 00:26:33,000
Speaker 1: I couldn't really pinned down why they were called white

402
00:26:33,080 --> 00:26:36,479
Speaker 1: chocolate exactly, because it seems the consensus seemed to be

403
00:26:36,520 --> 00:26:39,960
Speaker 1: they were more like a chewy caramel type situation. Um.

404
00:26:40,000 --> 00:26:42,240
Speaker 1: And I couldn't really even pin down chocolate was involved

405
00:26:42,240 --> 00:26:47,840
Speaker 1: at all, or that was involved at all. Nonetheless, Okay, UM,

406
00:26:48,080 --> 00:26:51,280
Speaker 1: well all right, I I can I can say for

407
00:26:51,320 --> 00:26:56,040
Speaker 1: a firm fact that all of this dates back in

408
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Speaker 1: one way or another. Um. Because the very concept of

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Speaker 1: chocolate as we know it, like a solid bar of

410
00:27:01,400 --> 00:27:05,359
Speaker 1: chocolate as we know it, goes back to the invention

411
00:27:05,680 --> 00:27:09,720
Speaker 1: of methods to separate cocoa butter out from cocoa solids.

412
00:27:09,800 --> 00:27:15,720
Speaker 1: And that happened in which was when a Dutch chemist

413
00:27:16,160 --> 00:27:19,879
Speaker 1: came up with the first cacao press. And this press

414
00:27:20,040 --> 00:27:23,199
Speaker 1: was designed to um to squeeze roasted cow beans to

415
00:27:23,400 --> 00:27:26,080
Speaker 1: remove like half to two thirds of the facts they contained,

416
00:27:26,440 --> 00:27:29,440
Speaker 1: leaving a sort of cake of cocoa solids that could

417
00:27:29,480 --> 00:27:33,520
Speaker 1: then be ground into what's now known as cocoa powder UM,

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00:27:33,560 --> 00:27:35,719
Speaker 1: which is great for making drinking chocolate, which is what

419
00:27:35,760 --> 00:27:38,200
Speaker 1: the dude was mostly aiming for at the time. UM.

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Speaker 1: He also developed a process to treat the cacao before

421
00:27:42,320 --> 00:27:45,240
Speaker 1: before all of this, with an alkali to neutralize the

422
00:27:45,280 --> 00:27:47,320
Speaker 1: acid in it to make it less bitter and more

423
00:27:47,560 --> 00:27:51,520
Speaker 1: more blendy, more emulsifiable in drinks. UM. This is called

424
00:27:51,520 --> 00:27:58,280
Speaker 1: the Dutch process. Yes, but uh. The pressing process also

425
00:27:58,359 --> 00:28:00,720
Speaker 1: turned out to be real good for right making solid

426
00:28:00,800 --> 00:28:04,040
Speaker 1: chocolates too, oh uh. And that is first recorded as

427
00:28:04,040 --> 00:28:08,480
Speaker 1: happening in eighteen forty seven at the British chocolate company J. S.

428
00:28:08,520 --> 00:28:12,240
Speaker 1: Fry and sons Later, there was the discovery of what's

429
00:28:12,240 --> 00:28:14,560
Speaker 1: called the broma process in eighteen sixty five by an

430
00:28:14,560 --> 00:28:19,040
Speaker 1: employee at the Gear Delhi Chocolate Company. Most basically, the

431
00:28:19,040 --> 00:28:22,520
Speaker 1: process called for putting roasted cocoa beans in a bag

432
00:28:22,560 --> 00:28:25,960
Speaker 1: to let the cocoa butter drip out UM, allowing for

433
00:28:26,000 --> 00:28:29,440
Speaker 1: the remaining beans to be turned into coco powder while

434
00:28:29,520 --> 00:28:32,720
Speaker 1: the cocoa butter was processed into chocolate. But experts also

435
00:28:32,760 --> 00:28:36,600
Speaker 1: think that this excess of cocoa butter may have allowed

436
00:28:36,680 --> 00:28:40,960
Speaker 1: for more experimentation where it hadn't been possible before. Yeah,

437
00:28:41,080 --> 00:28:44,680
Speaker 1: so so right, so we've got again. It's really hard

438
00:28:44,680 --> 00:28:47,320
Speaker 1: to say, like who was the first person who did

439
00:28:47,360 --> 00:28:50,680
Speaker 1: this thing um, because as with many things, I don't

440
00:28:50,720 --> 00:28:53,600
Speaker 1: think that whoever was doing it first was necessarily writing

441
00:28:53,600 --> 00:28:57,840
Speaker 1: it down and patenting it um, as something like Nestlee

442
00:28:57,880 --> 00:29:02,840
Speaker 1: Corporation would have been doing yep, and the sure did um.

443
00:29:02,880 --> 00:29:07,440
Speaker 1: But first in we got the double zero bar out

444
00:29:07,440 --> 00:29:11,880
Speaker 1: of Minneapolis, Minnesota, and it consisted of caramel nougat and

445
00:29:12,160 --> 00:29:16,880
Speaker 1: almonds covered in white fudge. The rapper was just budet

446
00:29:17,520 --> 00:29:23,360
Speaker 1: with cool imagery like snowflakes and icicles. Um. And then

447
00:29:23,400 --> 00:29:27,040
Speaker 1: in n four, it was rebranded as the Zero Bar.

448
00:29:28,000 --> 00:29:29,520
Speaker 1: And this is yes thought to be one of the

449
00:29:29,520 --> 00:29:37,720
Speaker 1: earliest instances of commercialized white chocolate. And then in Nestley

450
00:29:37,840 --> 00:29:45,800
Speaker 1: introduced the Alpine White yes Um. And then we got

451
00:29:45,800 --> 00:29:48,440
Speaker 1: a series of I found a series of kind of

452
00:29:48,440 --> 00:29:52,480
Speaker 1: conflicting thoughts about white chocolate in the US. Um, not

453
00:29:52,600 --> 00:29:55,200
Speaker 1: all about, not all about at all. In New York magazine,

454
00:29:55,240 --> 00:29:59,880
Speaker 1: critic GAYL Green wrote in nine, white chocolate is the

455
00:30:00,000 --> 00:30:05,880
Speaker 1: season's new whimsy. Several cookbooks in the following decade embraced

456
00:30:06,400 --> 00:30:09,200
Speaker 1: white chocolate as an ingredient. By the nineteen nineties, it

457
00:30:09,320 --> 00:30:12,280
Speaker 1: was being used in the New Orleans Classic Bread Pudding.

458
00:30:12,320 --> 00:30:14,280
Speaker 1: And then I found a couple of New Orleans specific

459
00:30:14,680 --> 00:30:19,560
Speaker 1: articles about using white chocolate. Her She started producing white

460
00:30:19,640 --> 00:30:24,680
Speaker 1: chocolate kisses in the nineteen nineties, and then in two

461
00:30:24,680 --> 00:30:27,840
Speaker 1: thousand two, the U. S. F DA finally allowed for

462
00:30:27,840 --> 00:30:32,360
Speaker 1: white chocolate to officially be called chocolate. Uh. These rules

463
00:30:32,400 --> 00:30:34,600
Speaker 1: went into effect in two thousand four, and this was

464
00:30:34,680 --> 00:30:39,720
Speaker 1: after Hershey and what was then the Chocolate Manufacturers Association

465
00:30:40,120 --> 00:30:42,600
Speaker 1: had petitioned the crap out of the f d A

466
00:30:42,600 --> 00:30:47,640
Speaker 1: about this for for labeling purposes. You know, they were

467
00:30:47,760 --> 00:30:51,320
Speaker 1: arguing like, well, if if chocolate has to only have

468
00:30:51,440 --> 00:30:55,520
Speaker 1: ten or more cocoa mass, which is the facts plus

469
00:30:55,560 --> 00:31:01,600
Speaker 1: the solids, Um, you know, white chocolate to be like good, Um,

470
00:31:01,760 --> 00:31:05,600
Speaker 1: would would probably have more coco stuff than that, like

471
00:31:05,600 --> 00:31:10,400
Speaker 1: like at least. Yeah, so it should be called chocolate too,

472
00:31:11,920 --> 00:31:14,080
Speaker 1: is what I understand. The argument was, I haven't read

473
00:31:14,440 --> 00:31:16,800
Speaker 1: I haven't read the petitions myself, but yeah, yeah, they

474
00:31:16,800 --> 00:31:21,600
Speaker 1: were really keen on getting their products labeled as chocolate. Yeah.

475
00:31:21,680 --> 00:31:23,760
Speaker 1: And going back to what we discussed earlier, I think

476
00:31:23,760 --> 00:31:25,960
Speaker 1: this is a big part of why a lot of

477
00:31:25,960 --> 00:31:27,960
Speaker 1: the articles that come up when you type in white

478
00:31:28,000 --> 00:31:31,800
Speaker 1: chocolate are is white chocolate chocolate? Yeah, And that's probably

479
00:31:31,880 --> 00:31:35,280
Speaker 1: one of the things they were a little frustrated. Sure,

480
00:31:35,400 --> 00:31:39,240
Speaker 1: sure because of the increase in the use of cocoa

481
00:31:39,280 --> 00:31:44,480
Speaker 1: butter in the cosmetics industry. I think possibly these new

482
00:31:44,640 --> 00:31:46,720
Speaker 1: candy related rules had something to do with it, or

483
00:31:46,760 --> 00:31:49,120
Speaker 1: possibly it was something about the market supply and demand.

484
00:31:49,120 --> 00:31:51,680
Speaker 1: But at any rate, yes, um, the as I said earlier,

485
00:31:51,720 --> 00:31:54,520
Speaker 1: the market value for cocoa butter doubled from two thousand

486
00:31:54,600 --> 00:31:59,720
Speaker 1: five UM, which kind of at the end of the

487
00:31:59,800 --> 00:32:04,080
Speaker 1: day put put a little bit more stress. I think

488
00:32:04,440 --> 00:32:07,400
Speaker 1: on the market for white chocolate because it led to

489
00:32:07,440 --> 00:32:12,240
Speaker 1: a lot of large scale manufacturers routinely diluting their white

490
00:32:12,320 --> 00:32:17,320
Speaker 1: chocolate with other vegetable oils, which makes for an inferior product,

491
00:32:17,800 --> 00:32:21,760
Speaker 1: but a less expensive one. Um. And I think that

492
00:32:21,760 --> 00:32:24,880
Speaker 1: that is part of why some of the discourse against

493
00:32:24,920 --> 00:32:31,880
Speaker 1: white chocolate is negative today. Mm hmm, yeah, makes sense. Um.

494
00:32:31,960 --> 00:32:38,040
Speaker 1: And then in Starbucks released they're toasted white chocolate Moca

495
00:32:38,200 --> 00:32:42,640
Speaker 1: holiday drink, and I feel like, for me, white chocolate

496
00:32:42,680 --> 00:32:49,160
Speaker 1: has largely become associated with winter holidays, which also, I

497
00:32:49,160 --> 00:32:51,880
Speaker 1: know I've been saying this a lot. This episode makes

498
00:32:51,880 --> 00:32:56,560
Speaker 1: sense because of the coloring. Yep, that that that Alpine

499
00:32:56,640 --> 00:33:01,520
Speaker 1: snow white coloring. Yeah, mm hmmm mm hmmm. Yeah. This

500
00:33:01,560 --> 00:33:03,560
Speaker 1: has been a fun one. We went on a backwards

501
00:33:03,640 --> 00:33:08,000
Speaker 1: journey to try to figure this out, and now here

502
00:33:08,000 --> 00:33:14,280
Speaker 1: we are here we are today with with with yep

503
00:33:14,640 --> 00:33:21,440
Speaker 1: with Starbucks again yea again. Um. But yeah, yeah, I

504
00:33:21,520 --> 00:33:23,840
Speaker 1: enjoyed this one. I enjoyed it. It did make me

505
00:33:24,080 --> 00:33:27,320
Speaker 1: appreciate white chocolate more so. I think that's good. Yeah, no,

506
00:33:27,480 --> 00:33:30,120
Speaker 1: meet me me too. I was. I was pretty firmly

507
00:33:30,240 --> 00:33:32,040
Speaker 1: in the camp of like, heck yeah, white chocolate if

508
00:33:32,080 --> 00:33:34,120
Speaker 1: that's what you like before. But now I'm like, heck yeah,

509
00:33:34,160 --> 00:33:41,000
Speaker 1: white chocolate. So yeah, um, well we that that. That

510
00:33:41,080 --> 00:33:43,040
Speaker 1: is all that we have to say about white chocolate

511
00:33:43,080 --> 00:33:46,680
Speaker 1: for now, it is, But we do have some listener

512
00:33:46,720 --> 00:33:48,800
Speaker 1: mail for you, and we will get into that after

513
00:33:48,800 --> 00:33:50,360
Speaker 1: we get back from one more quick break for a

514
00:33:50,400 --> 00:34:02,160
Speaker 1: word from our sponsor, and we're back Thank you sponsored, Yes,

515
00:34:02,240 --> 00:34:14,240
Speaker 1: thank you, And we're back with have you ever been skiing? No? Scary,

516
00:34:14,920 --> 00:34:16,960
Speaker 1: I believe you. That's why he said no in that

517
00:34:17,000 --> 00:34:21,600
Speaker 1: tone of voice. I'm very clumsy though. I had a

518
00:34:21,640 --> 00:34:27,000
Speaker 1: great time, but I did not do will. I believe

519
00:34:27,040 --> 00:34:30,240
Speaker 1: that it's a fun thing for humans to do. I don't.

520
00:34:30,600 --> 00:34:34,120
Speaker 1: I don't necessarily get it. Um, but I grew up

521
00:34:34,160 --> 00:34:37,960
Speaker 1: in Florida's so I'm like, what, Oh, it was a

522
00:34:38,000 --> 00:34:40,400
Speaker 1: real it was a real blast. But like I have

523
00:34:40,600 --> 00:34:46,319
Speaker 1: many embarrassing, funny now stories from like immediately falling off

524
00:34:46,320 --> 00:34:54,000
Speaker 1: the ski lift and stopping the whole thing. I tried

525
00:34:54,040 --> 00:34:58,960
Speaker 1: my best. You did you did? Mm hmmm, Jennifer Route.

526
00:34:59,280 --> 00:35:02,200
Speaker 1: I started listening to your wonderful podcast beginning of the year.

527
00:35:03,080 --> 00:35:05,120
Speaker 1: I listened to y'all during my commutes to the hospital

528
00:35:05,200 --> 00:35:08,600
Speaker 1: for my work as an ICU nurse. Y'all make a

529
00:35:08,640 --> 00:35:11,080
Speaker 1: bright spot in my day. I wanted to write in

530
00:35:11,080 --> 00:35:13,960
Speaker 1: about a couple of episodes I've recently listened to. First,

531
00:35:14,040 --> 00:35:18,400
Speaker 1: your throwback classic Cheddar episode reminded me of my youth. See.

532
00:35:18,440 --> 00:35:20,720
Speaker 1: I grew up on a dairy farm and was involved

533
00:35:20,760 --> 00:35:24,919
Speaker 1: in a funny little contest called Dairy Products Judging. One

534
00:35:24,960 --> 00:35:28,480
Speaker 1: of the products we had to judge was cheddar cheese.

535
00:35:28,920 --> 00:35:32,560
Speaker 1: To properly judge the cheese, you would take your piece,

536
00:35:32,760 --> 00:35:35,359
Speaker 1: smell it, put it in your mouth, taste it, chew it,

537
00:35:35,520 --> 00:35:38,680
Speaker 1: and spit it out. Me, being the cheese lover I am,

538
00:35:38,920 --> 00:35:41,920
Speaker 1: did not follow this. Instead of spitting it out, I

539
00:35:41,960 --> 00:35:46,440
Speaker 1: would eat it. I mean, why waste good cheese? Sometimes

540
00:35:46,480 --> 00:35:49,000
Speaker 1: I would go back for seconds for the good ones,

541
00:35:49,040 --> 00:35:54,359
Speaker 1: claiming I needed extra tasting for proper judging. It took

542
00:35:54,360 --> 00:35:56,800
Speaker 1: the judges a while to catch onto what I was doing.

543
00:35:57,280 --> 00:36:01,160
Speaker 1: No regrets. Second, I just listen to your Gouda episode

544
00:36:01,160 --> 00:36:03,880
Speaker 1: tonight as I drove home from work. You mentioned the

545
00:36:03,880 --> 00:36:06,799
Speaker 1: Gouda cheese market and the cheese and craft fair and

546
00:36:06,840 --> 00:36:11,080
Speaker 1: the cheese experience. I don't know what the cheese experiences,

547
00:36:11,360 --> 00:36:14,640
Speaker 1: but this sounds like my kind of heaven. Any I

548
00:36:14,640 --> 00:36:16,879
Speaker 1: would love to know all the cheese that you have

549
00:36:17,000 --> 00:36:23,160
Speaker 1: on your cheeseboard. Oh well, the cheese experience does sound

550
00:36:24,680 --> 00:36:27,239
Speaker 1: I just have got to go to their h Yeah. Yeah,

551
00:36:27,320 --> 00:36:31,200
Speaker 1: I'm not entirely sure what it is either. Um. I

552
00:36:31,200 --> 00:36:35,359
Speaker 1: feel like you have to experience it to really find out. Um. Yes,

553
00:36:35,520 --> 00:36:37,919
Speaker 1: I think that's what the title. It's in the name.

554
00:36:38,000 --> 00:36:43,960
Speaker 1: It's right, it is. Uh. But also, oh my goodness,

555
00:36:44,000 --> 00:36:46,719
Speaker 1: thank you so much for for I mean, I know

556
00:36:46,760 --> 00:36:48,560
Speaker 1: it's your job, but for your service as an I

557
00:36:48,680 --> 00:36:52,040
Speaker 1: see you nurse anytime, but especially during during these are

558
00:36:52,120 --> 00:36:57,560
Speaker 1: COVID times. Oh yes, yes, um, definitely, And good for

559
00:36:57,600 --> 00:37:02,360
Speaker 1: you for eating more cheese and your dairy products judging.

560
00:37:02,440 --> 00:37:04,200
Speaker 1: I also wouldn't sit it out. That is not a

561
00:37:04,239 --> 00:37:06,160
Speaker 1: thing that I would do unless it was real bad

562
00:37:06,360 --> 00:37:11,040
Speaker 1: or oh yeah um yeah. And the cheese on my

563
00:37:11,120 --> 00:37:18,200
Speaker 1: cheeseboard is kuda goat cheese, gray air usually smoked care air, okay,

564
00:37:18,480 --> 00:37:24,520
Speaker 1: age cheddar and breathe um. And then normally my friends

565
00:37:25,080 --> 00:37:29,160
Speaker 1: bring what I would call like a fancyre cheese is

566
00:37:29,160 --> 00:37:34,360
Speaker 1: like espresso cheese or something like that, so so we

567
00:37:34,400 --> 00:37:37,920
Speaker 1: mix it up. We do like sometimes I'll switch things up,

568
00:37:38,040 --> 00:37:41,040
Speaker 1: but those are my my my five go tubes of

569
00:37:41,080 --> 00:37:45,480
Speaker 1: the go two Okay, all right, I oh man, I

570
00:37:45,480 --> 00:37:47,399
Speaker 1: don't yeah, I don't have I don't have five go twos.

571
00:37:47,400 --> 00:37:49,239
Speaker 1: If I'm making a cheese plate, I kind of have

572
00:37:49,280 --> 00:37:54,160
Speaker 1: like categories, um yeah, ranging from like like like real

573
00:37:54,560 --> 00:37:58,879
Speaker 1: young melty kind of bree styles to all the way

574
00:37:58,960 --> 00:38:03,000
Speaker 1: up to like a Parmesan type of thing, so and

575
00:38:03,080 --> 00:38:05,160
Speaker 1: everything in between, and then some some with the blue

576
00:38:05,160 --> 00:38:06,839
Speaker 1: stuff in it, and you know, yeah, I don't know.

577
00:38:07,880 --> 00:38:09,880
Speaker 1: It's it's a it's an art more than a science.

578
00:38:11,400 --> 00:38:15,719
Speaker 1: It is. It's good cheese, bored, it's a it's a

579
00:38:15,719 --> 00:38:22,760
Speaker 1: wonderful feeling, right right, Sophie or perhaps Sophia. We weren't

580
00:38:22,880 --> 00:38:26,200
Speaker 1: totally positive, but but yes, they wrote, I've been a

581
00:38:26,200 --> 00:38:28,640
Speaker 1: long time listener, but this is my second time writing in.

582
00:38:28,920 --> 00:38:31,200
Speaker 1: I tend to let episodes of Savor build up so

583
00:38:31,239 --> 00:38:33,000
Speaker 1: I can binge the show as I drive to work.

584
00:38:33,440 --> 00:38:36,200
Speaker 1: Because of this, I just got to your sangria episode

585
00:38:36,600 --> 00:38:40,760
Speaker 1: for our wedding in September. Congratulations. Um My now husband

586
00:38:40,760 --> 00:38:42,880
Speaker 1: and I had our signature drink for the weekend be

587
00:38:42,960 --> 00:38:47,200
Speaker 1: our homemade sangria. His family is very Portuguese, and one

588
00:38:47,239 --> 00:38:49,880
Speaker 1: of our wedding colors was Sangria red. We had a

589
00:38:49,880 --> 00:38:53,120
Speaker 1: sangria fountain and everything. I have a false sangria that

590
00:38:53,160 --> 00:38:55,320
Speaker 1: I make every year that even people who don't usually

591
00:38:55,400 --> 00:38:59,160
Speaker 1: drink sangria always ask for. I typically use Caberne, Sevignon,

592
00:39:00,000 --> 00:39:04,200
Speaker 1: well Pie, mcguella, Cuddies, Fiji apple, sparkling water, orange juice,

593
00:39:04,239 --> 00:39:07,319
Speaker 1: and apple cider. Then I throw in some sliced up

594
00:39:07,360 --> 00:39:10,680
Speaker 1: red apples. I prefer honey crisp, some oranges, cinnamon sticks,

595
00:39:10,800 --> 00:39:12,839
Speaker 1: and any other fruit you think would go well in it.

596
00:39:13,280 --> 00:39:15,680
Speaker 1: When anyone asks how much of each ingredient I used,

597
00:39:15,800 --> 00:39:18,759
Speaker 1: I always answer I measure with my heart. I have

598
00:39:18,880 --> 00:39:21,440
Speaker 1: no set measurements. I just keep adding things until it

599
00:39:21,480 --> 00:39:27,480
Speaker 1: tastes delicious. Oh that does sound delicious. Oh it sounds

600
00:39:27,520 --> 00:39:31,759
Speaker 1: so fall like. Yes, yes, I want to try it.

601
00:39:33,120 --> 00:39:39,640
Speaker 1: I too, shall measure with my heart. Yes. Thanks to

602
00:39:40,000 --> 00:39:42,040
Speaker 1: both of those listeners are writing in. If you would

603
00:39:42,080 --> 00:39:44,239
Speaker 1: like to drive to us, you can. We would love

604
00:39:44,280 --> 00:39:46,280
Speaker 1: to hear from you. Our email is Hello at savior

605
00:39:46,280 --> 00:39:48,719
Speaker 1: pod dot com. We're also on social media. You can

606
00:39:48,719 --> 00:39:51,839
Speaker 1: find us on Twitter, Facebook, and Instagram at saver pod

607
00:39:51,920 --> 00:39:54,120
Speaker 1: and we do hope to hear from you. Sabor is

608
00:39:54,160 --> 00:39:56,879
Speaker 1: production of I Heart Radio. For more podcasts my heart Radio,

609
00:39:56,960 --> 00:39:59,719
Speaker 1: you can visit the i heart Radio app, Apple Podcasts,

610
00:39:59,840 --> 00:40:02,759
Speaker 1: or wherever you listen to your favorite shows. Thanks as

611
00:40:02,760 --> 00:40:05,680
Speaker 1: always to our super producers Dylan Fagan and Andrew Howard.

612
00:40:05,760 --> 00:40:07,399
Speaker 1: Thanks to you for listening, and we hope that lots

613
00:40:07,440 --> 00:40:09,880
Speaker 1: more good things are coming your way. H