Power of Chocolate - Food demonstration and discussion i

hello good morning everybody welcome to the beautiful national is the end of the american indian and this is our rasmussen theater we are celebrating the power of chocolate we've been doing this festival now for several years and of course we celebrate chocolate here at our museum we tried it i did with the larger cultural celebration of valentine's day because chocolate is a traditional gift hui at the museum want everybody to know that chocolate as a gift from the native peoples of central america to the world they were the first to develop at the cookout plants into chocolate treats we now know today hot chocolate kal chocolate drinks and things like that and of course candy and this session right now that's about to start use uh... cooking demonstration with our executive chef of the match com cafe chef richard kessler dataset two entrances radio helping them out history those it the way they were setting up this year obviously won't be able to see right here necessarily what he's doing but you'll be able to see right behind on the screen what he's doing and also we want to welcome everybody that is watching us but live webcast to say folks that are watching high to vote for the washington the computers so richard is going to take it to some wonderful stuff we'll talk about a new cookbook that he has produced that's available for purchase and you know what he does here at the museum with uh... the wonderful native foods of the americas to please join me welcoming chef richard kessler working at this this is actually the first time we've done a cooking demo in theater on states uh... i guess i have never seen myself from behind so that's actually pretty interesting keep checking myself that's it set we're gonna talk about soccer today we're gonna talk about you know a little bit about what makes up shot what is chocolate what we know is chocolate kind of a little bit about the history of chocolate and we're gonna do some sweet and savory dishes with chocolate what would like to do what we don't like you said like gaining two things we've done this for many years now uh... and what we try to talk about what doing these demos is chocolate not only is this read i think most people recognize chocolate as a desert only but there's really a lot of applications in you know everyday cooking at your little creativity kind i think outside the box if you really have some fun and do some unique dishes with it with that being said you know we do on south america we have kind of atop a stationery their every item on that station this weekend as chocolate in it one form shaper another in savory ended suite so you really get to tried decent different unique things that you can do a chocolate and is a lot of fun stuff soon with the being cut that small plates you can really recreate in case of different stuff and have a lot of fun with it let's talk about what chocolate really is the wide talk about that i'm gonna start helping some chocolate we're going to use a double boiler to melt soccer that i got some hot water going and in end that i'm gonna turn around and i'm going to put some on some white chocolate we're gonna start knocking down over the white socket we use white chocolate coins everybody could see him for a very small points what that does ross is back and when i first article king everything was in about eight to ten pound kilos so is about fifteen or twenty prob archetypal csf sign-up at the night about the size for about two hours just going to chop it to get enough sock it to be of use now through innovation we get we've been able to really uh... changeit and it makes a lot easier for the end user for us is chefs and then most of the uh... you know most everyday people can buy it is well now you can see white chocolate melts fairly quickly saga to shut the camera for you white shark attacks you know it's really quick white choc is what i think you can actually burn before taxi toxicity rapid actually gets too high so a lot of times will happen is a white chocolate you've ever been cooking shopping at home and got a drop of water and see what happens kinda seizes up instead look like you app ajabu master looks like it's sees it makes a cohort are quick white acura do the same thing just let the on the fire sabka pull that off the letter just let it finished meltdown that's gonna be for one of the dishes were going to make waxy gonna do any white chocolate embrace rabbit at but not a so we're gonna corporate white chocolate into the epa nada del we're going to break the rabbit down with other components of chocolate so who knows what's in chocolate anybody out there what about you down in front you know it's it's not quite milk milken's in it what else kokatay guy that's the key gr eighty eight in chocolate cocoa beans cocoa beans published i don't have an actual plan up here that i can show you but they see what it is is if you've ever seen the pod about coco uh... the cookout plant is essentially a muscle to a degree cocoon and when you open it up it's got a white membrane and an inner city needs inside those seeds or what you see here cocoa beans these beings seat does that work right now perfect leaves what happens is and the unique thing is is these b user then driving fermented so by driving for minimum they bring out the acid in it and that wraps up its already in the in the coco electric power in the koko b so from there what happens is they need to extract stuff from it's got to make chocolate now back in the old days they did what they would do with it would take this they were taking just raf grind it using either border pedestal an and they were just except we put it hot boiling water because of course most native americans that have built back then and they will use this piece of the story here this is called a ball in the email appallingly knows what they would use for the first actual hot chocolates this is actually a tool that they would use default the hot chocolates or not when the hot water and the cocoa beans sat in here this will actually go into the pot you were trying to go back and forth with you could see it kind of a certified little saddle article restrictions that would it was propped up the more frothy had the better they said the chocolate was they would use straight that it was a very very bitter drink because they were adding show that they were adding a lot of other ingredients do it it was it's a lot different than what we think probably knows how to update us about that day we had shivered stunned with milk or you know a milk base of some sort weak from the cocoa beans then what happens is is now with the wonderful world of technology deep they face he put it into a centrifuge and they separate the koko b nintendo cocoa butter this separated out to this to your left with just a dried being that they cried out there that's what they make up go with and you take the cocoa butter the cocoa and had other ingredients and that's how you get the percentage is a chocolate that we know it today two chocolate really he's really changed over the years in the sense that guilty think we go to the store we buy hershey's bar we get a piece of chocolate but they're really starting to do a lot stuffed with chocolate in a sense of like you don't want to know actually putting on grading systems single origin chocolates and you know that you guys to see the stores but you can buy eight nine dollar chocolate bars now single origins from maybe from guatemala or you know from ivory coast of something like that so there's a lot of different you know things that are happening in the chocolate world and each one of those areas gives a different flavored different note to the chocolate summer fruity urges leaders summer more of a car milena stuff like that so then what they do what james tracked out de tocqueville blotter you know you make it different blends so now this is a representation of what are different blend would be so but like i said by adding two different not coco that cocoa powder sugar and milk solids you get your different blend so this is what this was over at represent unbilled chocolate so you see it is not a lot of chocolate into it there's a milk that there's a lot of cocoa butter so this is going to be about you know milk chocolate land young milk chocolate blood meaning they got it where milk powder into it to get at dark chocolate it's really kind of be something like what you have here you're gonna have a lot of cocoa and a little bit of sugar and after the give your direct soccer so when you see like these that b four percent blends of different plans that are quick all it is is the amount of cocoa butter to the amount of coca that goes into it so the more of the cocoa did speak tried to put it goes into it it's a higher process it's a higher percentage of of chocolate so that's the difference now what about something like this what do you think this is white chocolate now the interesting thing about white chocolate is white chocolate really isn't chocolate white chocolate in order for anything to be called chocolate in the sense to be true chocolate in in united states it has to have cocos coco had does it whites architect and he doesn't feel as though coco uses cocoa butter uses no solid and nope and milk powder so it's kind of a play on words using those same ingredients but that they were able to get a call it you know white sox so we're gonna use white chocolate now the nice thing is white sock it gives you different different flavor character actors characteristics in the dark chocolate and as a shelf as we're talking about what were able to do and how were able to make different stuff savory and sweet you know we can use coco by itself in the rock warm ingredients and still give a cocoa flavor but not have the sweetness we can use a seventy-four percent chocolate to make a super makes up the bells if you can do that kind of bitterness just over the gets a sweetness top of it by adding different flavor profile so that we're able to to make it more of a savory soup in the suite c seeing really can do a lot of different stuff with it and then of course you can't just take and make him hot chocolate or you can make cakes in different stuff like that with so i guess is now playing we're gonna work on the basa doubt so i've got some up the white chocolate melted i'm gonna knock down a little bit about her to go into that has again we're making a masato so the basa we want to go out we need a corporate some kind of fat into to keep it wasted thought it would be fare against driver you cook it so we can help these two down together and worked out pretty well we talk about how they're not shocked at what we do a chocolate double boiler is always the best method for melting chocolate again it could still be burned if you're doing it that way you know if you care for you can do it you can also use a microwave a bike was a good thing you never want to put her out chocolate directly over the open flame if you do you're definitely going to burn it because it just doesn't do well to directly the other thing is i get talked about his water whitewater chocolate don't mix there's actually the cocoa butter in this is what is a allergic basically to the water so if you get a drop of water in it the cocoa butter seizes backup now you could fix that it one way you can actually add like that's the ball back into it you can't get it back out that way so little trick that we do and a lot of times like if you work in which i could say you need to do if you want to do it like a chocolate covered strawberries on you could used uh... atop it it's not may be as good a qualities like you know like overseas or something like that and had a little bit of vegetable ill-fated out it'll make it easier for dipping in chocolate as well soak up a little tricks that that you can do so now this is kind of melting down intellect that broad are finished melting in there what i'm gonna do as i've got some masa flour masa has essentially just uh... five five dot fine ground warn me on that we're going to grind dot that's been ride very very fine see if i get that in there for you uh... yet caught off guard it just a real fine cornmeal uh... there's a couple of different varieties we use we use the mistake of which is the best the fire grounds because it works better for our purposes what i'm gonna do is that i had a little bit of the the mistake it into the bowl here was that the whole make it easier but some gloves on because again will work and we're going to be working this with our hands so this way it'll just be easy to clean it in the region we'll worry about it and other fun stuff that my kids yet has always brings a ship that's what this that's what we say picnic so into here uh... a pattern like chocolate mixtures just about all melted and i say shows put this together for me because i haven't seen when the process of opening a new uh... well we just open a new coffee bar scene in the process any longer but we've got a new that's thomas press that we to open a new coffee bar uh... right outside of the nets at odds with his expresses kapiti knows a lot days and stuff you might say how's that an american well the interesting thing about what we've done is we actually we source all our coffee from a native american research eki north carolina and it use so she's sources from the business coffees from around the world and it blends and stuff but i can tell you after tasting adam here all day yesterday it put starbucks to change that anybody that like starbucks that's come by check it out so out of it but i'd like to operate and our broader mixture into a mistaken art or masa flowers for the times that work in and around and essentially what we want to make is we want to make it out you can see how this really sucks up a lot of that you know how much wishes stuff this the basa really sucks up i mean i was a lot of bought it i was talking about three-quarters of doubt about it i was probably got five ounces of off white chocolate you can see a kind of comes out to kind of a probably mess so i've got my water so that i had just a touch a water in all we want to make is just a nice dell masa in the sense there's no flowers such gluten-free study by the irs gluten-free he's it's a it's a great option for you but the nice thing is is that you know without having a flower you're really keeping it natural tutsis it's natural for me to shake it ob to little more difficult to work with in the sense that you can't necessarily roll it out as well with the rolling pin and i'll show you what i mean in the second on that i've got somebody done so now we've got a kind of flower come together if you can see how can i come together forms a ball week on a massive it stays together that's about what we're looking for on our product the put just a little bit of salt pepper until it you see this is pretty straight forward is not a lot of e-greetings the went into this the bars really for more here uh... demain so you get the corn flavor and then you get that hate bill though white come white chocolate over here for their acts out yes so the white socket not got a little bit out i'd done what happens is what you make it go it's like anything else you want to tell let it rest for a few minutes just to make it easier newsome this other stuff out of the way so that we got to this kind of a finished look on the dow and you can see again like i was saying if you break it off you know it's not like brad where you would get that kind of gluten build-up is again there's no gluten in it buddy force together nicely got a little bit of oil on the outside abit the way you can do masa uh... the dampen i dealt is magic of minor sous chef sad somebody's done amazing that works the best way to do it as if we're doing it odd one uptake some parchment paper like this i would take that though cottages rolled up into a small bit small ball in my hand so you know about the size of your half dollar orbiting marble you want to put between two piece the price of the paper and then you can actually just taken flatten it out and then use a rolling pin if you had one dollar you can use it and i can do now there by the talking so difficult to somebody's south but what this does is it really allows you to be able to work with that uh... oh because if you try to do it any other way to see out even tries to stick a little bit here but i kinda slowly peel back and allows you to be able to work with that go to get together get it off and go to work with the little bit easier now like i said we're making you know rabbit and white sox colorado braised epa not us of course we have to have they are loyal friend here that's good there's always got to be the wealth activites a song is really good i've got a picture of our offices bellcore little bunnies this is a really taste good maybe and that's terrible that's what steps did we'd everything what we're going to do is we want a breeze this what do we mean by brazing brazing is a cooking technique that chefs used you know related dates back to native american unite since the beginning of time really of cooking embracing means you're cooking in a liquid to add flavor or you taking a tougher cut of me that you don't necessarily want to spend you know eight twelve fourteen hours cooking on an open fire you can bridget means cooking liquid an end but the nice thing we have is by doing that we can actually add flavor and stood so what we would do if you take a rabbit we get broken down in the quarters uh... and then we're going to add a few ingredients do it we've got some red wine we've got some so mom duck that pushed back you'll be in the chef that's what we do is actually very very good uh... and it doesn't it doesn't necessarily make the meat that he did you do your part in that flavor well first thing i learned when i went to college course that is flavor and really really is mcdonald's in the old days you stir fry all the french fries and be fat filibuster about so heads while madonna's prize rowly so good sufferers ours on buys a better we do ours dot that's when you guys this kid sellout but what we would do is ever going to a pot you get a pot big enough that you could put it into and then it we're going to add some agreed stood so we've got some ideas himself from a night here because but the phone feel that i brought up sort of a sharp knife reflects assault rifles kochi faster than a sharp knife in the kitchen that's a very very important to remember something to remember because what happens is the reason that is their bases will house up possible well if you've got a dollar might be a china went through this thing in your portions are to be pushed or when he goes through if your fingers in the way i was gonna yeah it's going to hurt so if you've got a sharp knife the less pressure and it goes through chances are you get your finger out the way quicker if you need to we're gonna take it all we're gonna do it basically just a rough dice on these onions because we don't need a lot widow we're going to be removed again we're not really going to use them we're just gonna use them as flavor inane indicates that we call it maher for mayor paul refers to an event anybody's ever seen on the cooking shows or maybe in a cookbook or something therefore means carrots onions and celery and all that is is just the way to kind of flavor kuwaiti just use it as a hum you had to help in part some other flavor into what we're cooking so we've got some up some onion skeleton tar pot we've got care going in there so again the mare pop art i don't buy dealers i just feel this way it's easier for me just another tool you have to worry about cleaning anybody having questions about chocolate so far i'm sorry cocoa butters made from the extraction obvi cocoa bean so what they do is that when they get what they dry out the cocoa beans they put in place for you to uphold our job march feeding machine a base hit by doing that extracts the cocoa butter out of and then they're left with just the the wrong bean that they'll try out some more doctors talk and then that by the they could buy dollars agrees back together to actually make coco are to make the topic that we know of today such kind of an interesting thing like i said if you think about you know over the years how chocolate kinda came together and what we know of the sock away from where it started to where it is now kind of an interesting inc you level up how they figured out how to do all these different things that make it work now you can see where adding a lot of ingredients in to something that you would necessarily think four to go with chocolate so now we've got a a salary is going to go into our plot about this is the raw cocoa butter soft with some of that in there so we can uh... can actually use that for a little bit of factors have a start gone off with this we've got a little bit of garlic so again you're thinking garlic and chocolate but you really if you think about garlic when u roasted this week this subject with the white chocolate actually go very well together you can see i'm not listen anything up very big i've got about four five streets of time got a little bit of cinnamon it's going to go in there because again i wanted to have a flavor that's a look at it trying to pull out these flavors in an act stuff to it got a little bit of allspice that i'm going to put in there about four or five kernels of allspice so-called black pepper we've got a little bit a white chocolate num also they do some cult goodness orson cocoa and names on the duties sky just give a quick shot finance is going to go around in there now we're gonna take our a little friend here get a copy of my leg there say this is a ticket you guys would be saying you know it's just 'cause it's a rabid advise i called my gosh supt i know you guys think of the coolest and world right now products used to be honest it's really not that bad x check-in so different with an apartheid we're going to put it we're going to put the meat in the pot we will call it it will also that anymore analysts and so the meters in the pot sent to what we would do read widely chicken fat would go in here so we get covered we slow cooked this for probably about foreign after five hours you know like i said if we talked about yelp raising prices like a lawless long alarm slow-growth you'll really we can have something done in about half the time so you know again i would get covered it would only albany with yeah like i said about about three to four hours later we pull it out within around if in fact here and we which are added weekly of the meat anna says he would we be collapsed with is what what i have here put into here see now you don't even know yet lets just like chicken soon nobody would so now we've got but what we've done is by cooking it in the top that with the chicken i mean without garlic in the allspice anise cinnamon and the company of doing that he parted a lot of those flavors into this week sees me can add those challenges for that those underlying flavors and as shafts us what we do every day we look at building flavors in reality you know a lot of people say oh it's you know it's very hard and i'm not a very good cook with you know it's really about repetition to practice the more you do it the easier it gets the more you can start understanding how flavors work together you could then start figure how to make adequate agrees to give that that are appealing to everybody yelling in my *** of values you might have some successes but you know you would never know it a try i did a hop in the i have a narrow chocolate dipped sharp one time everybody around me said you are absolutely mind i was immediately sold about five hundred orders and one night it wasn't just what the fool a because it was something different that people never tried when they got to taste it right well this is actually making it work real good now we didn't use a sweet chocolate we use them you know about eighty five percent bittersweet chocolate so it really didn't have any sweetness you get the heat from robin era but you get the sweetness in the strength the complimented the bitterness about chocolate at the whole thing work for a while to get it but again it just goes back to understanding in knowing those flavors and i think that a blend those things and they can to get it whether to a chocolate or you know anything else that you're making if you're gonna make say a ball a or anything like that have the same same same process one of its opposite i didn't talk about is the oc the mexican chocolate this is basically this is the hobble lita this is the mexican chocolate and mexican chocolate is unique in the sense that it's out it's different than than the normal chocolate that we need to be able to talk a bit we is a refined chocolate you think of her she speak of mars you think of you pushed your vision but i need a chocolate bars to buy that they're just moved jock itch but in your mouth developed is not a lot of saw a lot of possible us about the just just chocolate the nice thing about the mexican chocolate is what they do you think what rate sediment he's a different things they got him isn't natural children here so it's a under five server you're really getting there's notes and you could see i'll tell you get a closeup for you move it so you can see that some of you can see how that natural sugar really comes out in it and it really is a is a is a kind of granulated granulated sugar but it works real well for a lot of things that you wouldn't necessarily want to turn around and try to make a nice seeing their like oh yucca nice that your regular cake with because of course you got the strength of that don't work very well but it works well in like if you wanted to do it next cannot softly if you want to make like a chocolate cake that would be a great shock report because a lot of such people ended up indicate it melts down very similar works out real well in the sense of what that is when they go back to our camp about us so i'm attracted to know that we are to have rolled out we're gonna take a disconnect autumn off here to make a little bit easier to work with so we've got our economic doubt this is the word and this is the white chocolate dale hopeful of often here so that was that this is that the white sox incorporated in it so now we're gonna do is we take a little bit of upgrades dot braced up abrazo but appraise friend by using the naming them i can call him biggest the most balls are made edges here now because we're actually so he sees that a lot of a lot of the meat has gone into because that's what we want to make his is a ravioli we want to be able to follow this over and i might take a little bit of our water that's really all you need you can use eg if you want is well how to get those edges wet summer-like if you're making you know that i a kinda ravioli news with possible we're gonna fall that over we were just gunna press unseal those edges and then you could use a for creek a turnaround for use in night if you wanted to make like a nice little designer something into it missed those already and that they the dow itself as you can see as this person it's because it's a quando it does not that flower for blue it starts to dry and that's why we're getting some cracking stuff but if you make these events are going to make them right away and and bacon you can't take it you can keep trying to do a lot of different things with them they come out pretty pretty easy what i'll do with this one is will try to get a little bit way what happens is that they started right like i just put just a little bit of water on your fingers kind of rubble down it'll help bring that that was to back into that though that you need will take to get a little more of our friend here and again the fold in that folder back over animal presses to this gives us our at the bottom now these are pretty much ready to go i think the right into the other i've got a some prettier was here that i had my by sea shells to earlier but you can see just give a little decoration on 'em their really not that difficult to make the actually make pretty oppresses so you can make that masa delon compress it with the tortilla between gps apartments you can actually make a pretty quickly appellee could be anything you want you can make this week if you want to make six top billing you could make this a chocolate white chocolate without you can really do a lot of different things with them to cut it changes you have a lot of fun with it you can make 'em again needs to be sweet they could be savory if you didn't deal with white chocolate you could just make a straight masi caddell and and turn around a make a very plain a pinata with just a chicken that you cook down maybe open our ball tilley little bit of sediment you could do like it and it's a lot of sauce or some kind of red sauce to go over top of it again you have a very very good meal it's just not the kind of change up what we're doing change-up out working that's what we're gonna do is we're going to do soon again we're going to make the white mexican hot chocolate for you guys so this was a little different as most of time with this is actually a first for us and this is based on again because of the coffee bar we want to really offer something different consultant sapne unique that you don't necessarily get we want to do all white mexican hot chocolate yes the ones that would actually get ready going to be out in these were already crossed you'd want to prosecute the low but it just a little bit of egg before they go in or just a little bit of milk or something like that would work as well so i'm gonna do i'm gonna talk about the water that i have here we're gonna get this going flights out begin the process of this we're gonna take a little bit of cold milk now you can make this was skim milk if you want to make it you know a little bit less fat than for you them to do want to do two things so i've got my white chocolate after that's what we make it a little bit different you know because we want to have two different flavors until it normally an r and r mexican hot chocolate that we do in the cafe it's the mexican chocolate it cinnamon it's a little bit chilly day are bull so what we're gonna do here is because we're making a white was told that the cinnamon but i've got a little bit about the ceo peppers deseo peppers are basically just smoked publ honours so we want our law that smokey flavor to it so i'm just gonna contact break tomorrow concedes an offer them in there after a while ago to see if i want to the horrible chili's in the horrible chiles is very hard very spicy sony use them in moderation but again it's it's a nice labor contrast that you can add to your to your ob tissot so what i want to do is i want to bring this up to just just before it's called so right now i'll do it on a planning on flavors together bringing it all up i don't want my childhood and yet the last thing i want to add to this is my chocolate i've got a little bit of sugar put up with just a touch in it you ought to do as much with the white chocolate because if you look at the difference the white chocolate that's also her fetchit your broke solids and and that you're talking about it compared to say a regular dark chocolate or medium shocked that you have very little sugar so you see the contest is almost double so you don't want if you don't necessarily need as much of the sugar when you're doing note them at the white chocolate you guys going to get the cases we get samples for you as you leave theory two days to get to taste dumb thing to do in the white chocolate but it might be that it might be both them but if not we have them both available in the um... inhibits dot expresso and then in the cafe we've got you know what you said a whole conglomerate of a of chocolates freidy taste you've got uh... two ships over there there is a chocolates soup with corn dusted fright report top of it but saka ka banish a soup we've got a seafood chowder with the cocoa dusted salmon with the chocolate baking dust on top of it so again going to make out of molecular gastronomy using the bacon at the top of exchange it up a little bit uh... couple the topless we've got uh... happen i was a go beyond that station today we've got uh... for cold issued his advice they can he do according to data grove remain with a white chocolate a lease at the white soccer roasted garlic a leg with white and show these so became he'll figure out how you can incorporate that in there we've got out grilled grilled on grow columbine outcomes salad with the white chocolate chip a democrat yes it is a lot of different stuff like that that you really tried really have a lot of fun within try to get outside your comfort zone when it comes like some of these things that you could try and a lot of that stuff is literally just using the components of chocolate whether jews in the coco deliver the cocoa itself using the cocoa butter using the actual different chocolates to go to get bring out different flavors incorporated different ways so it's kind of neat fun now we're gonna do here's our values are arc pictures and we're going to use them all in the news here's an israeli cabinet show you some of this the froth with before i got a couple of questions you can't put a permanency can see a little bit already like i said we don't want to let this come up to a boy we don't want to stall the milk which is when you get it warm what that allows us to do is that allows it knocked it allows a distraught if we bring this up it's called it we won't be able to frothing at all so the fire goes off but put in art or white chocolate just for the kinda let this meltdown and even when we make like say for example if we're makin again not sure where makin you know anything that has to do a choc leaving for sweets denies he's actually very easy to make it something anybody could do good nice is actually equal parts a heavy cream in chocolate so for example if you bought the port of heavy cream according to the three cream ways how much they buy now you really koranic dreams two pounds so for every to every corner bakery we would use two thousand jock we use a half of court we use one path so it really just depends on what we're doing but yeltsin same process we heat are no crock letterman we let that come to a ball because we're using heavy cream we pull it off we had a chocolate in and we wish the chocolate not known yet cannot afford to let that cool that you could make chocolate truffles if you want to cover a cake you can turn around and provide still warm label it over top yitcak the cupcakes to give you a canard what it's called you could actually quite big to make you know it uh... chocolate frosting on top and i see yourself like that if you want to do so it's amazing what you can actually do with the wonders of chocolate so now our top us all melted gotta poured into our pot hi houses tomorrow let me know organs gotta go to work on a roll out around almost like there's all transit to use that nobody could figure out as a kid right so we just got a kind of mood this around in there and as it moves around this can not that much for the use of the do one-handed you know if ross that no cup and you can you really do have a c however the fault that no content and peggy said it's just that conn anthony trekked now this is how we actually make the hot chocolate at the expresso bars so it's kinda you know one of the things we wanted to do is to have fun with it and really kind of show people yelling teaching uneducated on on how hot chocolate was actually raising made of course we changed a little bit word on the white hot chocolate you can see it a little bit left brothel top the ones that come out from the expresso bar to come out a lot more but you can see how they did a really hairy it's the whole process you know and the white sock is nice because you get a little bit that smoking is from that the ceo pepper you get a little bit award from a uh... and then you get this week or so that hot chocolate so it really works out real well so now it that when said we're going to help make the regular traditional hot chocolate for you guys and that we're gonna use again we're going to use our just a regular hot chocolate user mexican chocolate from any teacher today are bald if your real quick as everybody know chocolate comes from today whereabouts or topic comes from where grows but i'll bet you a chocolate is a pic grows at about regret grows right on the equator study where we had those morris tropical climates is where you're going to go to get chocolate so the biggest producers right now in south america uh... ivory coast is a is a very big producer of chocolate right now they're really have been the most successful fit with the chocolate or with the cookout with the cocoa plants it's difficult around here for us to grow because we just don't have the humidity we'll have the pollination now take you bring some plants over that the uh... those self quality which is kinda neat c kinda get to see the plants think i'll learn about the history and culture behind it there is a a lot of history a lot of culture you know chocolate is kind of gone through history as one of these great things that was given to us by the gods that we've been able to really enjoy it yet soccer at one point was traded as money ims currency for them they were actually use at the borders of the beans would be worth money so they can actually use it to buy things when it wasn't necessarily goal corner anything available so they were actually able to use it so it's it really goes back to how you know it really affects us as people and what we're able to do with it and how we enjoy you know anybody i think most anybody talk to it's gonna tell you how much they love chocolate and either scientific studies on of what it does feel and how it makes you feel so there's a lot of us there's a lot of speculation out there but it really does a lot to us he can help you lift you up when you're feeling down and it's a great great flavor you can really do a lot with it so in here we've got the cinnamon we've got the horrible chiles and all other developed this executed till borland i think some of our our a mexican chocolate and again because we're gonna you we want that on refined chocolate sorry you some of the mexican chocolate in there nonstop most grocery stores now actually have it and they have a latin market a lot part of it knows them have you know almost all of that the the cinnamon this is actually mexicans and that we use not the normal stuff you would see note for those of you can't get a close up here you can see this is the park offer that the tree itself but it's a lot more fragrance a lot more potent than the normal seven that we're getting mostly cinnamon stuff that we buy is coming from india agent this is kind of nice the horrible chilis are using available at all of them animals look like a little chinese red chillies but that doesn't seem that the mexican usually like i said i mean under the safely so if you can buy me now has a pretty large light diplomat that hasn't you know this is an athlete products or even the *** is gonna jump aboard to realize that there's a is huge market forgot to say yeah not just the the latin markets and longer so far about we've got about this is about them dot eighteen sixteen eighteen ounces we're gonna use about a park and a half for that and you can see this time very very hard i mean literally get views in the back of the night got a break it up you could see how hard how hard it is the break-in that sub ten cities but it really adds a nice flavor to it you didn't have mexican soccer he could still have the cinnamon stuff you can use record stock report the mexican attack which is really gives a nice little ah a nice flavor on on it and has is little subtle notes that you don't get off at regular chocolate that's really all that goes into this one we very very simple in the sense that we don't we really thought we try to make it as simple as possible make it is easy as possible the mexican stock every one of the white mexican we want to add a few other flavors into it we elect this come upto boil whites come upto once he comes up to a boils the same process we're going to have in our uh... dark chocolate to it and then we're gonna discuss service let it melts and as that melts working it's it's infusing all those flavors into it so you can get a closeup of the event but you can see that on top all those uh... that natural ralph new children stuff starts coming out until so you can see how that you know it doesn't necessarily blend together all the way smoot it's starting to melt up pretty good abr university floorplans flight you could see even in the chocolate how that shocked at axa kind of melts actually melts down in the county granular sense you know it really doesn't melt down like a normal refined sugar refined chocolate would you know but it all in all knocked out smoot where you get the flavors into anybody tried to mexican hot chocolate from your report couple people right any questions so far about chocolate this when you know what i had a little research it and i didn't put any any yet something cute now you could probably get away depending on how how sweet or out your depending on how you like it you can get away with not putting sugar in it in the mexican chocolate has a pretty decent amount of sugar into it are ready just depends really on how much you like and how much you don't it's a it's a recipe that you really can't come play around with and have some fun me on that probably for their spot about three tablespoons sugar two nice thing is is if you get what i had regular sugar you could do a diving accurate here you could you honey you could actually do maple syrup which would actually be a nice kind of here would say you're not a kind of flavor that would actually worked real well with it you could use the next cancers while the mexican survey found that that is that uh... it's buried heart sudipta break it up it's it's a lot to get in here but i the mexican shirt would be real nice as well here so once again to bring that together get it all melted and you'll see like even now a bring it back over you could see as it moves around the still kind of pieces of it that are still kind of floating around in there can never really cute kids kids completely melted which makes a kinda nice because it gives you a little textured stopped for your television as you drink it so now from here we're gonna take our second part to chili's in here and that's far back like i said it's probably about twenty ounces uh... if you like it less pricey to put less in it if you like it more then by all means put more are usually end up with more in it cuz i like it little like a little bit he the nice thing is with the horrible chiles though is you don't hear it garbled chilis are kind of nice further substantiate you job now for on the front party your mouth from horrible chilies really he kind of in the back already wrote it really comes after you drink in the hot chocolate to get that flavor into so it's really kind of nice turnout of though it here now what we're doing at the coffee bar is we're taking basically all these ingredients were crying about and were having a powder mix ready so that we can basically just you know we steam armelle we put our milk into here that we were able to stick on a border around reacting melt the chocolate into the into the uh... into the milk they were doing there and you can see below here you know you don't get as much of it you still see a lot of that that whole on refined chocolate that's on there a lot of the sugars and stuff that stayed on there you know i like you but the white chocolate well melt completely clean and that's because that mexican chocolate and that's how house so on refine so that we could take him for that into uh... soared lhasa all year and yet the mess cannot socket i can tell you a nice co day there's nothing better than a glass of mexican hot chocolate is because there's chiles acts you are great for warm you up just to give you a little bit of you know cubs makes you feel warm all over not only from the chocolates i'll quit from all the way around any questions about anything you could like in the white socket we use the person you because we want handled that smoking is good because real well with the white chocolate so really feel that you get out of the city to you want we used our bodies 'cause it's not it's a spicy chili but it's not as bold enough up party mouth like i said it just gives you look at the back uh... in the product with the cinnamon and the chiles because you want to keep them in the milk the cow to bring out that flavor and then you add the chocolate at the very end yet milk was in there there's out there's a problem at ten thousand i've got that exit if they are i have one that i use a lot i think it's the chocolate bible which is a pretty decent one um... there's a couple books on the history of chocolate which is kinda interesting 'cause it really takes you back to the mind in in-kind ways of chocolate and count how they use that what they did with the so there's a cottage things well the nice thing is you know we're talking about you know chocolate is it's a breeze and really yet the binding aztec really use chocolates and a lot of their cooking there everyday cooking the made everybody hears arm or leg ball a c_e_o_ of central america or you know cooking the technique or method where they were basically you know slow cookie that turkey or chicken or whatever meet they had and they do pretty much a predominantly chocolate in that this all the time so that you know it's really stop continues in spain you know in cooking for a long time and one shape form or another to really end up with with what we know soccer today so i can say i think that unique stuff that we get to do in the cafe with you know setting up a kind of a whole station with you know probably about eight as yet because eight millions into suits yedda all have chocolate chocolate in a minute savory aspect not necessarily justice read aspect the mexican hot chocolate is the white mexican chocolate is not so yes we should make another uh... when you could do the epa not a by just using vegetables inside of it um... that would work for you that would work real well you could turn around and making a a you noticed if you may be a squash filling or something like that using the cocoa news use an actual cocoa bean you know he saw a tail off starting off your back schools in the cocoa butter had the cocoa needs unit the government to set their prestigious ground down cocoa beans but they're still give you have flavor you can still make the same white chocolate but i'll tell and use that filling in it and we work real well uh... the other thing you could do is we make inside the cabin right now we have a database himasa cake where you could take the same dell that we made here actually make a kick out of it steered off and they need me to take his death was a carried over top of it do something like that with that that would work rowell some other things that we we've got a couple salad that would be only got a calabasas closeout over there uh... that's on the menu report do it for today that has a milk chocolate vinaigrette with it so that would be a real wealth that's got some red wine stuff into it so for the for probably use that would be a real well with that as well you could probably turn around and cooked dilemmas like a red white chocolate nearest doing at the total into that and i think we work for a while for you sparse buying the cocoa butter best bet is probably going to be looking online for of were able to through our sources in through some of our vendors find it already done but i would imagine online to be a best source for finding the you know just in general i don't know a lot of great shots a lot of places in the area that have cocoa butter concert they could even if like you trader joe's or whole foods i don't think i've ever even seen any other questions those for chocolate covered strawberries you really want to get a good chocolate and it could be interesting thing about chocolate covered strawberries whatever you do anything chocolate coated you really want to get into it is the tampering process of chocolate and what tempering means is tempering takes a chocolate you want to bring out there's natural also the borders of the chocolate back to the top and that's how you can hold chocolate covered strawberries here for a few minutes and it doesn't melt you don't know she said you can use a year for about three or four minutes ago before like to start to mel because what they've done is tampering tampering is a is a very finicky process in in chocolate which have to do is you have to at the heat the chocolate to about ninety five degrees and you have to pull it down to eighty-five and then you have to take a back up to ninety five and in their process you're taking those cocoa butters bring in a back up to the surface you're gonna do it at home you could use i mean there was any chocolate really immediately take in our society bar but you said you'd want to have a little bit of vegetable oil could you get did it with a look at a vegetable is hershey's chocolate the difference between very good chocolate and just ok chocolate is really the melting other out knots like this topic that we use this is an eighty four percent are seven seventy four percent sat-sun it's a bittersweet but even art arctic two percent chocolates the fifty percent three which is we buy we buy a new low points i guess it's a very good blend of chocolate so when it melted nelson very smooth it gives you a nice blend so i would say like ill look for you know of alro nine or something along that line at the grocery store that you can buy like you said you could get away with overseas you get away with like the cheaper barged but you definitely need to fill it out they're not gonna they're not gonna hold up as well now the key is when you're not the down is really making sure you take care dot double boys using the best he's even in a mic waiting to get some hot spots to relax he pulled out and you look like it's eased up is because it actually brought to my point so use it double boiler just kind of work it around and see a pass at the white hot chocolate melts to say they want to start skit at that stage pull it off workaround gotta go back on for a second go back on for a second and bring it back off and then you can start different yeh mexican doesn't work as well just because like i said it's a very un refined so it doesn't eight it doesn't go smoothly so to a local properly in to make it look kinda funny now what you could do is if you want to melted down you don't have to think that because it won't melt smooth like like a robot socket would but you could depict and then you could do like a white sock with codeine or something over top so that will try to hide fire to depict up a time to see make it clear but you could do it that way obviously we would it would work for you wouldn't like again it's just not as pretty was not we've got out actually like mexican truffle pot who will make these down the truffles out of them and that we get them in like a a smooth dark chocolate just is you know it doesn't it doesn't like that just doesn't look as pretty because they combine many different mouse to make the difference docklands so for like the set for this one yet this amount with the sugar in the in the milk fat and the cocoa butter makes a milk chocolate but if you look it like this one on the end this would make a bittersweet chocolate so the the the advantage for the cocoa blender that uh... the chocolate producer is he can control how much of each is in there to get the best now the cocoa butter you know for example the company's you know by casa leases bob about nine dollars a pound this talks about twenty two so imagine when you're when you're a chocolate maker you you know an eight if you look at some of the the the chocolates at artists alley as good or a little under that art is refined then dell and other stuff into the chocolate like they might not use a hunch that cocoa butter they might use bonafide fats are modified starches in their along with some poco bader and everything else together make it but really to have a trooper chocolate it's a really had to be there's three or four agreed to go to so that's where it that's the advantage for that for the producer because they can't figure out the blends and save money any other questions on chocolate i'm sorry favorite chocolatier and i say shock pappa he's you know it's classic i mean i grew up watching on tv i think the stuff that he makes you know i think is is phenomenal he's still a phenomenal chef is philip the huge presence in the industry when you talk about you pastries and stuff like that i mean i've never seen him do anything that is uh... that's you know sub par anything like that i think you know when you get into those types of people yeah i think he's really done well for the whole desert you'll pastry aspect as well but i think so i think he's really did well buy stock tourism so yes that would be viewed he would be one of my favorites but i mean they are i mean working with chocolate is an art in itself i mean i i can do very well you know very little stuff i can do yelled meltdown stock like intemperate a little bit eyecandy chocolate covered strawberries acme tuxedos i do a lot of savory stuffed with that i could bake with it but really that the stuff of these guys are making sculptures and stuff and it's really truly an art that you need a master like anything else and you know anybody that's doing it might take my hat off to them because there's no way i could arrive on the stand that the patient refers as anybody that knows me would it art any other questions about soccer before we go art well thank you very much and that is a lot of arm is a lot of other stuff going on in the museum that provides foundation out there doing a lot about sock with stuffing the center of the potomac so please stay top stop by checking out stoplight cafe get to see some of our topic creations face some of our mexican a white next cannot soccer that we got in the coffee bar thank you guys very much for comment yourself a copy mister secretary situated mallard job alerts