But what's interesting here is that we didn't change any of the ingredients and yet the properties changed completely. Chocolate is made of three main ingredients. There are other minor ones as well, but three main ones to focus on.
And so we call these polymorphs. Chocolate actually has six polymorphs. The dull chocolate is mostly Form IV, and that has a melting point of around 27 degrees Celsius.
The only one that you don't separate the eggs. chocolatier, and he does it from a commercial.
Cake, chocolate, or broccoli? Chocolate. Let's say I eat some milk chocolate. And then I say-- because milk chocolate is not my favorite.
When I was growing up, my brothers wanted to sort of get the non-Chinese market by adapting some of our food to Westerners, like, say, chocolate soy milk or strawberry soy milk. And in my mind, I was, like, no, no, no, no, no.
It pretty much works every time. Chocolate, for me, is actually like a really good little-- I don't want us eating chocolate forever, but sometimes it's just the thing that can make me feel like, OK, now I can face the day again.
Yeah. What is the number one seller? Chocolate sea salt. Yeah. Sweet and salty gets us every time.
I thought, wow, and so I loaded up my tray and I got three glasses of chocolate milk because at home we couldn't ever afford to buy chocolate and stuff like that. So I was in heaven.
It's so long ago I actually don't remember. Chocolate hadn't been invented yet, by the way. No, I mean, it always seemed like a great idea for the story to be a musical.
you guys get to experience the best part of this building and it's right on the other side of the wall. It's the chocolate chip cookies. They're great. So, make sure you try them. Um, my question is for Judson. Um, I just want to know if you uh drew from any personal
nice little kind of flavor profile but at the same we really like the chocolate to showcase the chocolate because the chocolate's really important um the chocolate that we're using is the chocolate to the to your left um which is that little oval piece there and it's a 70% um that chocolate comes from valona
really bring it back down to like that that same number but you might not be using the same number is in the chocolate the chocolate might be 90% but then all of a sudden you're adding another 20% sugar or you're adding additional cream or butter because you still have to match that so it's really a calculation um the calculation doesn't really change that much you don't have a
may be um stiffer it might be softer just depending on how much cocoa butter is actually contain it within that chocolate so that's right cuz it's never it's never right down the line 50/50 right that's very unlikely like a cacao bean those beans I had my hand have 50%
close to 50 plus or minus 50% cocoa butter or fat you know in them and so that cocoa butter when you make chocolate like if you take that chocolate and just put it place like weigh it out and and weigh out if you want to make a 70% you weigh out whatever percentage of that weight is and then take 30% of sugar just put it
everything kind of on that same temperature we don't want that our ganache is so warm that actually melts our butter but we don't want our butter chocolate so in production we do about 20 times this size that would be like
things here we're going to give you a chance to earn chocolate who doesn't want to earn chocolate and then we're going to give you a chance to eat chocolate who doesn't want to eat chocolate uh but there's a catch you're going to actually have to work for your chocolate so you're going to listening to some nice leisurely music and then you're going to have to press a button and when you press that button it's
you can earn as as much as you as much as you want to earn now not surprisingly those in the Capa condition earned fewer chocolates than those in the UNCA condition what is surprising is when you look at the well-being rates of the people in the cap conditions even know they earn less and they ended up uh consuming uh you know at levels that
earn uh and how much they actually worked they didn't overwork they didn't mindlessly accumulate chocolate now we can think about chocolate as a metaphor for what we do with a lot of our resources in life life whether we're trying to grow a business or we're trying to succeed in our careers or we're thinking about our personal goals we tend to lose sight on what those actual goals are and we focus
richness of the Interior life something of which I was describing uh with this two scenar three scenarios of the chocolate uh chocolate flowless chocolate cake they they they fall from our attention and we become unaware of um kind of the the the the interior life
in the true Spirit of the fireside chat kind of conversation uh I have a hot chocolate today usually sip on a coffee or a tea when I'm giving a talk but you know so put your feet up relax uh so welcome thank you for coming and to all the folks that are watching the stream thank you for joining us as well uh my
cheese do you like it together and it really opens up their minds there there's a recipe in the book for chocolate graham crackers which we sometimes serve with a smoked Chev um and the combination of flavors is like a s'more it's got
And so I'm going to hand it over to her. Chocolate is an incredibly deep and interesting subject. I don't know if some of you know that in the raw food movement chocolate is considered a super food.
Chocolate, Carmel, Coconut Cookie Dough.
Chocolate-covered cherries." And people would say, "Oh yeah, No.
Chocolate Peanut Butter Cookie which is now sold in Whole Foods.
Chocolate has a way of being paired with everything, and I don't think it goes with all these things that people pair it with.
--chocolate is-- The chocolate is essential.
Chocolate cake?
chocolate cake anymore. So I wanted to make a cake he could-- so it's really just-- its got ground almonds instead of flour and
chocolate with raspberries, we infuse things, we use herbs, we use a lot of yuzu, we use Matcha tea, we tend to follow the patterns of desserts that are going on
chocolate, so it's a lot of chocolate, so even if your croissants aren't flavorful,
: Chocolate covered corn?
chocolate chip cookies for dessert and while you're sitting here you've been beatin' yourself up about eating those chocolate chip cookies.
Chocolate on top, Sriracha, some sort of nougat, I think.
Chocolate in Saint Louis and we got to tell that story and share the word on Askinosie
chocolate shops and tea salons and wine bars and so I went around to all the
chocolates first to get it right and we'll do another one you'll get the next one will be for a limited edition
chocolate has been used to make a kind of surrealist sculpture called collage." And it survived for a while, right, until someone said, "removing Boyer invention." That user
chocolate as with any food any food the antioxidant properties drop the vitamins the nutrients the minerals the amino
chocolate bar out there and you'll see yes and also when you make chocolate
chocolate off the ring leaving a trail of saliva and specks of chocolate encrusted along with tiny pk's around
chocolate every day. I read in his notes. Yes. Black truffles and chocolate. For chocolate is no season.
chocolate and like beer is fermented and then roasted and um so that's that
chocolate at this point again milk chocolate is you want to look for something in the 30% range I think our Hershey's bars 17% there's nothing wrong
chocolate chip cookie it's a waste of time I think that's our test yeah we're going to go to different bakeries we'll
OK, so we're making a chocolate layer cake with-- basically, they made a chocolate layer cake, which you'll be served cupcake versions, with a Wicked Good Ganache chocolate frosting. So that's-- One of my favorites. It's my-- So we'll be getting to that.
Dark chocolate. "The Housewives." Edibles.
Melted chocolate chips in a piping bag.
That chocolate cake is modeled by the visual input that's coming into it.
Mint chocolate chip, that's what I called myself.