- No offense to Claire or anyone I know.
A lot of people like the show,
but this is my worst nightmare.
[chuckling]
- Really?
- Oh my god.
- [Chris] This is your worst nightmare?
- This is the show I would
least wanna be a part of.
- Really?
- Yeah.
[upbeat music]
- Okay, that's hot.
I'm Chris.
- And I'm Brad.
- We're in the BA Test
Kitchen making gourmet ...
- Andes Mints.
Andes Thin Mints.
That's what we're gonna make.
We're gonna make 'em gourmet.
[upbeat percussive music]
- [Dan] What happened to Claire Saffitz?
- Oh yeah, so we kidnapped her
and we put her in the basement.
- When you say it, it doesn't sound like
you're joking.
- I'm not.
- If I said it, it would
be like ha, ha, ha,
Claire's not in the basement.
When you say it like that,
it's like, "Oh, God."
- Oh she might be.
- She's divided up
into like five different
Yeti coolers.
- Oh god, she's in a dungeon.
- [Dan] What do you guys know about these?
- They're bad.
- I don't think they're that bad.
- No, they're fine.
It reminds me of Christmas.
Leonie side of the family,
there was always like a
little glass bowl of 'em.
- [Chris] Of these?
- Always.
- [Dan] She wanted to see
Chris temper chocolate.
- Why, what's the problem?
We're gonna kill tempering chocolate.
I don't know what the big deal is.
- I feel like it's not a big deal, but-
- Whatever.
It's what happens.
- If we end up using
white chocolate, okay,
I feel like white chocolate-
- No, we're not
using white chocolate.
- What are you putting
in the middle layer?
- [Brad] You think it's white chocolate?
- [Chris] I don't know, but-
- I don't tango with white chocolate.
It looks like it's what?
Dark chocolate hopefully.
I love dark chocolate.
- I don't know.
I wouldn't go that far.
- I always like the packaging.
Oh my God, yeah, it smells a little bit
like paper and mint.
- Oh yeah.
- [Brad] But the little foil.
- I feel like the foil is key.
- How are we gonna
get that on there?
- We need foil.
That's a problem.
- That's a problem.
We need a laser engraver.
I mean, what?
- It doesn't, it barely
tastes like chocolate.
- It tastes like mint extract.
- Yeah, mint extract.
- Takes over your mouth.
All you get.
- Mouthwash.
- Like little mouthwash-y.
- That middle layer, it doesn't ooze,
it doesn't flow.
There's nothing going on with it.
- It's like white chocolate
with a pin drop of green dye.
- Would you call that green?
- It's a skosh green.
- A little tinge.
- A little tinge.
- Okay.
- I'm glad I'm doing this with you.
If I was doing this by myself, Chris,
we'd be in a really bad place.
- Already?
- But I'm glad I'm doing
it with you, bud.
- It's been like 10 minutes.
- We're gonna get through this.
We're gonna make a dynamite product.
- I feel like we're gonna be okay.
- [Dan] Talk to some
other folks in the kitchen
about how they feel about these.
- Oh, yeah?
- Does Claire do that?
- [Dan] Yeah.
- Sohla, will you try-
- We'll ask the Test Kitchen.
- Will you try an Andes Mint?
Molly, will you try an Andes mint?
- I can't right now.
[laughing]
- She said no.
No one likes Andes Mints.
Thanks, Claire.
- I don't hate 'em.
Hate them.
- Yes you do.
What do they make you think of?
Here.
- They remind me of like-
- Old people.
- I feel like this is one of
the candies that were in the
reception area.
- Really?
You'd get a whole sleeve of Andes Mints?
- No one does that.
What are you, a serial killer?
- Are you thinking Junior Mints?
- I'm thinking of
Junior Mints.
- Junior Mints.
- [Brad] She's thinking of Junior Mints.
- If you closed your eyes and ate that
would any part of you say that
there's chocolate in there?
- Let me do the same thing.
Let me try the same test.
- Mm-mm.
- Right?
- Yes, yes.
- No.
- Yes.
- Close your eyes.
- They are.
- Close them harder.
- Mint extract.
- It's gonna be really hard to do
super thin layers like that.
That actually-
- Yeah, sure is.
- Right.
- I thought this was gonna
be like one and done,
but that's tough.
- Yeah, thanks.
Right?
- Is too minty.
I barely taste the chocolate.
- I know, it's so minty.
- I mean, it refreshes
your mouth if you're about-
- Does it tough?
- Does it though?
- If you're about to kiss
someone have an Andes.
- You like these things?
- Yeah.
- [Brad] You do?
Of course you do.
Look at you.
- Any respectable person
likes an Andes Mint.
Pure class.
- Dude, you're out of your mind.
- That's gonna-
- New York Peppermint Pattie,
pure class.
- New York or just York?
- Oh, yeah, that's what I said,
York Peppermint Pattie.
- Yeah, yeah, yeah.
Jersey Peppermint Pattie.
- [Brad] You got it dude, you got it.
- Pretty precise shape here.
- Yeah.
- Very price.
- We're thinking make a mold.
- I think we just try to recreate-
- A good mold would probably pick that up.
- I hope so.
I'm just worried about
us being able to get
as exact a mold-
- We only got to make one.
- We're making one.
- We only got to make one, bud.
- I think we need to make a few.
- We'll see how it goes, huh?
- Let's try making a mold.
- Let's make a mold.
- Okay?
- Make a mold.
- Yeah, what else we gonna do?
Thanks for stopping by.
- Thanks, man.
- Any time, brother.
- [Chris] Boom.
- No, I feel like Claire
when she's like four days in
just like, "What am I doing with my life?"
- You're day four Claire,
meanwhile it's like minute 40 Brad.
- Yeah.
- Dude, I need you with me on this.
- What's it all matter?
- I need you with me.
I can't do this by myself.
Okay?
- All right.
It's for you, Chris.
We got to do grams.
4.8, whew, thank God.
- [Chris] Would you say the mint layer
is one third of the total?
- Well, Chris-
- Or would you say that it's-
- I thought you'd never ask.
Let's cut it open.
Hi!
- That was a good chop.
- Not bad.
No way, dude.
It's like one third, one third.
- [Chris] Okay.
- It almost looks a little thicker
than the other two chocolates.
Let's see if it's separateable.
- [Chris] We're gonna do
everything Claire would do
except freak out.
- I'm freaking out.
- [Chris] Well, I can
only speak for myself.
Oh, you're right, it is green, Brad.
- [Brad] It's green.
It's got to be, look at the package.
- [Chris] Get tight on this.
It's green.
- [Brad] Yeah.
- [Chris] I was just saying
yes just to please you.
- It's white chocolate
with green [beep] in it.
Try that garbage.
- The mint tastes better
in this layer to me
because the bull [beep] chocolate flavor
isn't competing, it just tastes like mint.
So each layer has to
be 1.6 grams per layer.
Nice.
- Yoink.
- You know what's fun with these though?
- Oh, hold on, hold on, Chris.
No, no, no, no, no.
Right in the face.
- Close your eyes. [chuckles]
- Right in the face.
- [chuckles] Close your eyes, buddy.
Aw.
- It go through?
- [Chris] No, I went low.
- Hold on, I want to try.
Oh!
He shanked it.
[Chris laughing]
And they lose the Super Bowl!
Laces out, Brad!
[Chris laughing]
Okay.
Now for my favorite part,
reading the ingredients.
- Will you do it in character
as macho man Randy Savage?
Ey, nice to meetcha.
- The world's not ready.
[Chris laughing]
I love when Chris laughs.
Ingredients.
Now for me and Chris's favorite part,
reading the ingredients.
Sugar.
Palm kernel and palm oil.
Ugh.
Cocoa processed with alkalee.
Alkali.
- Alkali.
- That's what I said.
- It's cool.
- Nonfat milk, lactose,
milk protein concentrate,
soy lay ...
Letchin.
- Lecithin.
- Yeah, that's what said.
- Natural and artificial
flavors, peppermint oil,
yellow 5 lake, blue 1 lake.
Do you think these are
originally made in Europe
and they bought it?
- Got bad news for you, bud.
- The Andes are not in Europe.
- Nope.
- South America?
- They are in South America.
- Can't believe I said the
Andes are in [beep] Europe.
[Chris laughing]
- It's okay.
- [Dan] Little bit of
research on Gaby's computer,
find out some background on the mints.
- Why?
Oh, that's what you guys do?
- [Dan] Yeah.
- Oh, 'cause we have to?
- [Dan] All right,
you can spend five
minutes doing it as well.
[Chris sighs]
[upbeat percussive music]
- Chris, what do you say we make our mold,
remember that stuff?
You had the little molding putty?
Amazing mold putty.
I feel like this is something
I would play with my kids with.
- Totally.
This is a kid project for sure.
- Oh, it's two parter, huh?
- Think of it as two part epoxy.
- [beep] just turned right around, bud.
[Chris laughing]
It's the little things
that get me through.
- So here.
- [beep].
- Let's do this, let's
get set up for success.
- Yeah.
- Let's take the Andes
mints out of the packages
and right back in the freezer.
- [Brad] All right, let's
put this goop in a bowl.
[beep].
- It's reacting with the air.
- Start mixing, start mixing.
- It's reacting with the air, come on.
You got to be real through, bud.
- [Brad] Well, we got
to roll this out, no?
- Yeah, not too thin.
- We want to make sure we get the lines,
get the Andes with the
mountains and the script,
'cause otherwise we're never
gonna be able to do that.
- Yeah, I feel really good.
- [Brad] We're gonna hit a home run.
Claire doubted us.
I don't know if that's true.
- I think that's probably
almost certainly true.
What's it gonna do, stick to it?
- All right, let's take lunch, 30 minutes.
- 30 minutes.
See you in 20.
[upbeat percussive music]
- All right, Claire-
Whoa, whoa, whoa, whoa, whoa, whoa, whoa!
Chris, I called you Claire for a second.
- I know, that was your Claire whoa.
[Chris chuckles]
- [Brad] Pop it out.
Oh, yeah, brother.
- [Chris] Whoa.
Some of these impressions are incredible.
- Yeah, Chris, we're doing
a [beep] bang up job.
We got the lines and the
ridges, this is the move.
- [Chris] This was the move.
- All right, we got to
get the chocolate, Chris.
- Okay.
- We're gonna need some science on this.
- So, do you-
- What's the temperature?
I don't know.
- Okay.
Here.
- Sohla!
- No, no, no.
Sohla, it's fine.
- Nah, we're good, Sohla.
66.
All right, boom.
Oh, yeah, we got the white chocolate.
I think 66 is good.
- [Chris] Okay, great.
- What do you think?
- 66 and white?
Do that?
- Yeah, 66 and white.
That's like a band name.
When we dissected this
bad boy, our Andes, okay?
- Yeah.
- What's the matter?
- Every time you say,
"When we dissected Andes,"
it just sounds a little bit crazy.
- We killed Andes.
We sold his organs for cash.
There was mint in the chocolate.
- Bull [beep].
- The dark chocolate.
It's too much.
We all want a little more balance, right?
- Balance.
- We'll do 66 tempered,
and then we're gonna do this with a little
dadoot of the green.
- Yeah.
- And mint.
- This is tempered chocolate.
Listen.
[snapping]
- Snap, baby.
- Snap.
[snapping]
Oh.
- Sh, I'm gonna do it too.
[snapping]
- We want to bring the
dark chocolate up to
between 114 and 118,
and then we're gonna seed it
with our tempered chocolate,
and then bring it down to 88 to 89.
White chocolate, it needs
to come down to 84 to 86.
- [Dan] Is it difficult to achieve
and have you maybe been a little tough
on Claire Saffitz in the past?
- No.
- I feel like, look, we
did tempered chocolate
for the ASMR thing.
[crackling]
It's important not to get any
chocolate on the microphone.
Claire will literally
make it hard for herself
by doing the circulator method,
you've got bags of chocolate in water.
Water is the enemy of melted chocolate.
- Big time.
- Big time.
- I'll do the milk 'cause
it's more likely to fail.
- Oh, Chris.
[upbeat percussive music]
Watch out he didn't booby trap it.
- We want to do it low and slow.
I'm at 100, and in theory I don't really
want to go above like 105.
Okay, so first I'm gonna do green.
- [Brad] Yeah, bud.
- [Chris] Yeah.
- [Brad] Yeah, bud.
- I'm gonna put a quarter
teaspoon of peppermint extract.
I feel like I shorted it a little bit.
- [Brad] I'm good.
I'm gonna start seeding.
- [Chris] All right, great.
- All right.
This is nerveracking.
All right, and you just stir
it till it melts, right?
What happens if my seeds don't melt?
- [Chris] That's not an option.
- [Brad] I'm at 86.
I'm not even hot enough
for the tempering number.
- You're at 86?
- [Brad] Yeah.
- All right, so bring
it back up on the heat.
You went from like 115 to 86?
- I never got to 115.
- Okay, maybe that's the reason.
You got to go higher,
turns out.
- Okay.
Looking at it, Chris,
it looks like our chocolates
are in a very similar stage here
of the tempering process.
- Very similar.
You want that to cool and
harden as fast as possible
to tell you if you're
in your working range.
All right, so we're a little hot still.
- Damn, that looks
pretty good I got to say.
Need a fan blowing at
the bottom of my thing.
I got 'em.
- You're getting crazy.
It's okay, just stir.
I feel like this is why people
[beep] up tempering chocolate.
- [Brad] Why?
- It's just boring.
Could I have the scale?
- What are you doing with the scale?
What are you doing, Chris?
[Chris chuckles]
Why don't we just put some
chocolate in, let it set.
Put your chocolate in-
- Oh [beep] we're [beep].
We need a bigger scale.
- What do we need a scale for?
- Dude!
Just trust the process.
- So you get the thicknesses right?
It's broken down by thirds.
- We need 1.6 grams.
- Eyeball that [beep], Chris!
- 1.6 grams, dude.
- Holy [beep].
- What do you think we
measured and weighed for?
We need a scale that goes
to a tenth of a gram.
- Bro, it ain't happening.
We're cutting these so we
can get them onto the scale
and we can get to precise
thirds of each layer.
- [Dan] Do you think it's necessary
to have them weigh the same amount?
- Yes, Dan.
- What I'm trying to do is fill the molds
with a very thin and even layer
to try to get it totally to lie flat.
- [Brad] What's the
grammage we're looking for?
- [Chris] You want 1.6 of chocolate.
- Jeez, oh my God.
What a mess.
I can't work like this.
You got a good one?
- Yeah, I don't know about this.
- What?
- See how the white one
already you can peel-
- [Brad] I did everything
you told me to do with that.
- [Chris] I know, no-
- [Brad] It's the liquid.
- Right, but it should
have probably set by now.
See how the white-
- Temper sets faster than ...
Jesus Christ.
So we have to re-temper?
- I'll have to re-temper it.
- Do you want a hug?
That's what I usually do with Claire.
I hug her and say, "Claire,
everything's all right."
- Way too early to be handing out hugs.
[upbeat percussive music]
- Okay.
So, Chris is heating up
the chocolate we had.
The temper didn't work
on the dark chocolate.
We never brought it hot enough
before we started to seed it.
- Yes.
I think we had to put it back
on and off the heat so much
just to melt the chocolate
that we were seeding with-
- So this, I'm gonna bring
it up a little hotter,
say to 115 degrees, 110 degrees.
- [Chris] Yeah.
- Before we seed it.
And this time we're
gonna chop our chocolate
so it will melt quicker, we'll get there,
and then from there
we're just gonna mix it
until it drops into our temperature.
I feel good about this now.
- [Chris] Yep, we're gonna get this back.
- First pancake's never the best, bud.
- [Chris] Never.
- And action.
- Good.
- [Brad] Vigorously, Chris.
We're in a good spot I think.
- [Chris] You said that last time, dude.
- I felt so good last time.
God damn chocolate makes a mess.
- Nobody tells you that.
Look at how it already looks different
than the one that's been sitting there.
- [Brad] And look at that,
it's got a shine to it
that the other one didn't.
- Boom!
- Good one.
I think we got-
- I don't hate it, keep going.
- I don't hate it.
Okay, you're right, you're right,
you're right, you're right.
I'm gonna go 1.7.
Get in there, you.
You!
I'm gonna need a freaking
drink after this.
- This guy, test strip of a moment ago.
- Oh, buddy!
- It's peeling off like that, boom.
Still got a sheen.
- Nailed it, bud!
- Epic.
- Massively epic.
- Massively epic.
- [Brad] And you love them.
- I'm gonna turn out this dark
chocolate onto some parchment
and reuse it when we
go to make this again.
Okay.
- Yeah, bud.
- Don't drink from the chocolate fountain.
- [Brad] Mmm.
Sohla, you want to see?
- [Sohla] You guys did it?
- [Brad] Yeah!
- We done?
- No.
- That's a wrap?
- No.
- Look at that.
- Oh, that looks perfect.
- Say it again.
- It looks perfect.
- Into the mic.
- It looks perfect.
- Whew!
- Oh!
- Oh, perfect.
- Tasty.
- We needed that.
This was the first
batch of dark chocolate.
It's all grainy.
It's foobar.
- What's amazing is the same chocolate
properly seeded and tempered-
- Turned into this.
- Snip snap.
- Look at that.
- How you like them apples?
- Oh, look at that, you can handle it.
Look, there's no chocolate on my fingers.
- Did you taste that yet?
- Here.
Take a nug.
- Take a little nugget.
- Could be mintier.
Especially with the dark chocolate.
- You can go double.
- All right.
- Mark that down in the notes.
- Let's use these messed up ones,
see if it will pop.
Yeah, I think it will come out.
Oh!
The poorness of the chocolate
got in the way of picking up the detail.
If that was tempered properly,
you can see it in there,
I think it would be way more clear.
- I think our confidence
level is definitely high
coming out of day one.
- Coming out of day
one, going into day two
I think we got it.
- We just have to-
- I feel good.
- Yeah.
- Stay focused, we got our notes.
- If we just-
- Yeah, we'll be back on
day two, it's in two weeks.
[upbeat percussive music]
- I've already forgotten everything.
- No, no, it's fine.
Don't worry, I got it all right here.
We're gonna melt some of
that, save some for seeding.
What's this?
Oh, look it, they got us, bud.
- Oh.
- Right?
- [Chris] Precise.
- [Brad] I am the worst Christmas
gift present wrapper ever.
I can't do this, you don't
want me to touch that.
- [Chris] This is terrible.
- [Brad] You don't even want ...
I'll go heat a pan.
- Honestly, my biggest fear now
is folding the God damn mints.
- Yeah, dude, that's terrifying.
- They didn't do it symmetrically,
you know what I'm saying?
- They made it so you
can't replicate it, Chris.
- [Chris] They did it like a machine.
- Robot, dude.
I seen things.
- [Chris] Once your seed is
in you don't want to return it
to the heat-
- That's it.
- Until you've brought it
down close to the temperature.
- That's where we went wrong in round one.
Yeah, we're at 112, 113.
- Not [beep] bad.
- No, Chris, that is perfect.
- That's not [beep] bad.
- Excellent job.
- Yeah, I think you're good.
You can start seeding.
Oh, Jesus, Brad.
- Seeding.
- [Chris] Go.
- This isn't melting, Chris.
- [Chris] It's gonna be fine.
- It has me so scared.
[percussive music]
- It's too low.
- I know.
- All right, we're going back on.
- No, we can't Chris!
- We're gonna reseed.
Just melt that.
- Oh, Jesus Christ.
- Everything is fine.
Bring it back up to 118.
- It's not fine.
- It's fine, just melt it.
[Brad groans]
Just not the Friday we needed, you know?
We can start the process over again
to try to bring it into temper
with fresh seed chocolate.
Keep stirring.
- [Brad] I'm gonna keep stirring.
- [Chris] Great.
- Oh, you're using parchment paper?
- I don't hate-
- I saw Claire use that once.
[Chris laughs]
- I don't hate the idea
of a little squeeze bottle
of tempered chocolate.
Boom, boom, boom.
- It would be delightful.
- Any chance you have a little
squeeze bottle over there?
- A little pipette.
- [Chris] Oh.
- I have syringes.
[Chris laughs]
[Brad laughs]
- Out of context that sounded real bad.
- All right, oh, we're gonna get
surgical with this [beep] Chris.
- Why is this still at 105?
- [Brad] It's fine.
- [Chris] I don't know that it is.
I don't know why we did a test
if we're nowhere near our working temp.
- [Brad] Well, that's
gonna get there, right?
- Not really.
- What do you mean?
- You have to drop it down first.
- What?
- [Chris] I know.
- Just when you think you
understand something a little.
- [Chris] I know.
- This is gonna pull chocolate, bud.
- Yeah?
- This is perfect.
- For sure?
- For sure.
- 'Cause I want it like in and out.
A squeeze bottle, it's gonna cool down-
- Chris, this is gonna be like boop.
- Okay.
- Like [beep] Willy Wonka.
- Love it.
All right, go now, go now.
Just leave it there.
- Boom, right on the tester tray.
- Boom, right in the post office.
Do we wait for the test?
- I don't know if we have that kind of-
- Do we go?
Do we just go?
- No, look, it's starting, right?
No?
- I don't know.
[upbeat percussive music]
It might just need another couple minutes.
- No, it should set before your eyes.
- I don't know.
- Sohla, what?
What do you think?
- What concerns me is that at this stage
it usually starts to set around here.
- [Brad] Why would it be?
We did everything right.
- No.
- All right, Chris,
we're going, we're going.
Okay?
We're going, I don't give a [beep].
- [Chris] Oh, that's pleasing.
Is the scale on?
- I don't give a [beep].
This is brilliant.
- This is so good.
- How do you like us now, Claire?
- [Chris] I'm gonna use my
40 year old birthday candle.
- [Brad] Atta boy.
- For the final yard.
What are you seeing on that test strip?
- Sohls?
Just [beep] wet chocolate.
It sucks, nothing is tempered.
[Chris laughs]
- Big questions.
- We're so screwed, dude.
- Oh, Jesus, Sohla.
- Syringe success.
Now we just need some temperability.
Chris, it's wet.
It's goddamn liquid.
- Oh, Jesus Christ.
- [Brad] It's goddamn liquid.
- This sucks.
We're going for volume this time.
We're gonna do a kilo of chocolate.
More chocolate just means-
- More mass, right?
- Mass of chocolate-
- It's gonna hold.
- Yeah, it's gonna ...
Temperature swings won't be as sudden.
- [Dan] Brad, what are you
doing with thing over here?
- Well, Dan.
- We're gonna get our ...
- This is gonna be for holding.
- For holding.
- Whoa.
- Yeah, whoa.
- Dude, we're in "DEFCON 3" here, man.
- [Brad] Yeah.
- Was it just a [beep] up
in tempering procedure?
- Can't get nothin' past him, huh?
- Yeah, no.
- Thank God he's here.
We're gettin' there, bud.
[snapping]
- If it doesn't work we're gonna need
like five more pounds of chocolate.
I need to work on the white chocolate.
- [Brad] That's right.
- This is so far from over.
- Now this 93,
I'm not cold enough yet.
- I'd say we're okay.
You're not cold enough yet.
You need to get
down to 89.
- You need a bigger bowl.
- Come on, come on.
But look, I'm spinning.
- Uh-huh.
- Yeah, uh-huh.
That's not enough?
- No.
- For crystal agitation?
That one's soaking wet,
are you trying to kill me?
She's the one that made me transfer bowl.
- [Alex] I believe in Sohla.
- Hold on, that's all you need.
Hold on.
- [Alex] This is salvageable.
- So [beep].
- I leave you alone for one minute.
- Chris, it wasn't even me, it was her.
- One minute.
- It was Sohla.
- You really need to agitate it.
And then also, when you
spread it out like that,
it will help it cool faster.
- That makes sense.
- [Chris] White chocolate
is currently melting.
- [Brad] Okay, hit me.
- [Chris] Everything's fine
with the white chocolate.
- That's looking pretty good.
- [Chris] Oh yeah.
We're getting change.
- [Brad] Sohla got the touch.
- 1.6, take it to the corners
using the 40 year old candle.
White chocolate is just about melted.
I just don't want to exceed
our target warming temp.
- [Brad] Chris, how we doing?
Not so good?
What's the matter?
- I put the extract in the chocolate.
I'm not sure the chocolate liked it.
- [Sohla] Wait, did you
use extract, not oil?
- We don't have oil.
- You can't use extract.
- You can't use it with white chocolate?
'Cause it's just gonna [beep] it up?
- [Sohla] Yeah.
- I'm gonna dye it green
and see what happens.
- Yeah, you know what, Chris?
And if that doesn't
temper, who gives a [beep]?
- [Sohla] Put it on the strip
and just see what happens.
- Some of it's just not melting properly.
- Let's just pipe it.
- It's not even seeded yet, dude.
- Oh, Jesus Christ.
It's ever gonna ...
It's self-seeding.
- It's not seized.
If it were seized it
would not look like this.
That's the seeded chocolate
that's gone in there.
Bad time to make a point.
- As soon as Chris gets that melted
we're gonna try to pipe it up.
However way, if this doesn't work
we'll go old school with the spoon.
We'll do a layer of green.
Nice, this is perfectly tempered.
Then we'll do it with
another layer
- That's not true.
- Of our finishing dark chocolate,
which the lovely Sohla is
maintaining temperature.
- [Chris] Oh, tastes great.
- I'm not tasting it,
but it looks fantastic.
- All right.
- No, no, no, we're not there yet.
Target tempt 84 to 86.
- Oh, Jesus Christ,
it's not even chocolate.
- We're at like 98 right now.
Still a little hot, dude.
- Jesus Christ.
It's not a little hot.
Dude, snaps like glass.
It's ready.
[laughing]
I actually think the inside
shouldn't be tempered
'cause it'll just be a
different experience.
- What if it squidges out?
What if it squidges out?
- Squidges?
All right, come on, we're ready.
You're playing with it now.
- No, no, no, no, no.
Check what's happening on the strip.
[Brad groans]
Do you want Claire to be able
to hold that over your head-
- You're not listening to me.
- For donut part four?
Donut part five?
- But we're doing
the right thing.
- Still just talking about
tempered goddamn chocolate.
This ends today!
[Brad laughs]
Okay?
- [beep] ready.
- Oh, oh.
- [Brad] It's tempered, bro.
- Oh.
- Oh is right.
- NFB.
- Oh, it's done, it's done.
We're going in.
- Okay.
- We're going in.
- Go.
- Oh, we're sucking,
- This stuff doesn't want to play ball.
All right, go scant, go scant.
I'll work with this.
As long as we have a little
edge contact I think we're okay.
I don't love your
technique, but that's okay.
- [Brad] What the hell were you doing?
What we're gonna do
now for our next trick.
- Yes.
You did not zero it out.
I saw you not zero it out.
- [Brad] I forgot, we're rolling.
- [Chris] I just saw you not do it.
[smacking]
- All right, I feel good about this.
- I feel really good about this.
- [Brad] Right?
- [Chris] Maintaining
two chocolates in temper,
not the easiest.
- [Brad] No, but we pulled it off.
- The chocolate point being
the face of the chocolate
that you're gonna see
- Right, right.
- When you open the
package is gonna look good.
- Crisp.
You guys want any chocolate?
- What do we got?
- I still have to wrap it.
- I'll help with the wrapping.
- No, Chris has-
- It's my favorite part.
- Are you kidding me?
Chris is like a ninja.
- She's gonna sabotage us.
- Hold on, can we talk about some stuff?
You don't like these.
- No, they're not my favorite.
- I love them so much.
We have a whole bowl of them at home.
- What?
- 'Cause I like to eat them.
- For guests?
- Yeah.
Can I try yours?
- Oooh.
- Whoa, whoa, whoa.
- Are we there yet?
Are we there yet?
- Nasty.
- She was accusing me of having co-opted
her silicone mold technique.
- Oh, I remember.
Yeah, that's true.
- Tried to assert that the silicone mold
was her intellectual property.
- Yeah.
- And that we need to find-
- Oh, shut it down.
- And that we need to find another means
of creating a mold
or creating the bar.
- Look, Chris.
- She was trying to convince
me that we should be stacking
three layers of chocolate
on top of each other.
- Maybe that's what she would have done.
- Yep.
- And that's fine.
- And then like laser cutting them out.
- That's what she would have done,
but that's fine.
- That is bullshit.
- When did this turn into a
Tuesday morning talk show?
- How about I just say what I said
instead of you two
talking about what I said.
- At least I have you here now.
- I'll tell you.
- And now you're right here.
- You know what?
Let's just see how this
thing comes out of the mold.
- Wait, I want to say what I said.
- Wait, will you just stop?
- Brad.
- Oh.
Oh, Chris, it looks good.
Oh, it looks good, bud.
- [Chris] It looks really good.
- [Claire] Do I need to be here for this?
- Haven't even unwrapped it yet.
- Did any-
- I'll cut them.
What, what, what?
- What's wrong?
- May I speak?
- Yes.
- Yes, oh my God.
- Okay.
What I said was-
[shuddering groan]
- See, that was a bad mold.
- Well, okay, that was a bad mold.
That was a not as good mold.
Easy, easy.
Will you just ...
Let's just listen to Claire.
- This seems chaotic.
- This has been chaotic.
- No, it's been good.
- Listen, here's the thing,
the working temperature
of the white chocolate
to keep it in temper is so low
it basically starts to
solidify on contact.
In a perfect world I
think we could have made
a sheet and then punched
that out at least,
and then layered it into the mold
and that would have given us
a much cleaner appearance.
That's like-
- So why didn't you do that?
- Because we're not trying to [beep]
take the rest of the week.
- First of all, it's Friday.
- And then come in on the weekends.
- I mean, that's kind of the show.
- No, I know, but that's not
this episode of the show.
- [Claire] Giving it a different name.
You could have branded it all its own.
Brad, you're always
talking about a 3D printer.
- We could have put a man
on Mars if we had more time.
- If we had a 3D printer we
could have printed a mold
and maybe gotten something
approaching that definition
and actually made Andy's, Andy's like Y-S.
Andy's candy.
- This is not the kind of,
not the kind of programing
I want to be making
where we sit here and
fight about silly things.
- [Claire] And how'd the
chocolate tempering go?
- [Brad] We had a mishap.
- [Chris] We had a mishap this morning.
- You tempered two pounds of chocolate
and you made that many?
- Yeah.
- We saved the chocolate.
- We were constrained
by our numbers of molds.
- Uh-huh, a likely story.
- Two pounds.
Let's weigh these and
see how much you made.
- We have.
- Let's not worry about weighing them.
- It should be 4.8 grams.
- It's 4.8 grams.
- Did you see that?
Did you see that? [chuckles]
Did you see that?
That was fantastic, Chris.
- So you made about
40 grams totally.
- That was amazing.
- [Brad] That's called craftsmanship.
- Which is one tenth of a pound.
- I'm gonna take off my
mic and I'm gonna drop it.
- That's craftsmanship.
- I don't even know where Mike put it.
- You used 5% of the
chocolate that you tempered.
- We were in a rhythm.
Brad was weighing it out.
- We did great.
For making a garbage candy, we did great.
- I was tapping.
I was tapping.
Let's taste it right now.
- Let's just go.
- You're here.
- [Claire] Okay, fine.
Let's see a cross section.
- Whoa!
You got to snap it.
- Oh, it snaps.
[snapping]
- [All Together] Oh!
[Chris chuckling]
- Like sheets of granite.
- Oh my God.
- [Brad] Everything's fine.
- Two of these, that's dessert.
Right, Claire?
Am I right?
- How's it going, Brad?
- Oh, Sohla!
The lovely Sohla.
- Oh my God, Sohla.
- Sohla, have a nibble.
Good flavor.
It lingers.
It's nice with the darker chocolate.
- What's wrong, Claire? [chuckles]
You don't look happy.
- No, I thought it was good.
- [Sohla] You don't look happy about them.
- I thought it was good.
- [Brad] No, she hates it.
- [Chris] Oh my God.
- [Brad] Claire hates it.
- The chocolate is impressively tempered.
- Whew, we killed it that time.
- Sohla, did you help him?
- It's a group effort.
- Yeah.
- Sohla, well, Sohla helped.
- We needed an extra person to stir.
Also, it was Sohla's idea to use the ...
- Breville.
- Oh, the Breville.
The induction.
- Oh, the induction.
- Oh, that's very smart.
- Just to maintain.
- To maintain working temp.
- But what we found was it's
like 18 degree difference,
just FYI, in terms of working temp up here
and you need to increase the heat.
- By 18 degrees.
- By 18 degrees.
- To keep it at-
- The same ticket.
- Oh, wow.
That's good info.
Wow.
- Yeah, we know.
- This whole episode was
worth it just for me.
- We're paying it forward.
- If we've learned anything from this
it's that Claire, what you need is,
you need a co-host.
It's fun when you have-
- You need a buddy.
You need a buddy.
- I love that idea.
- You need a buddy.
- I call Sohla.
- Yeah.
- No, it's obvious.
[Claire laughs]
- Yeah.
- For sure.
- Can I help wrap?
I really like wrapping stuff.
- Yes.
- [Brad] I mean, yeah,
it had its challenges,
but it wasn't that bad.
- [Chris] I don't think this
was a particularly hard one.
- [Brad] Could have been a lot worse.
- [Chris] Could have been way worse.
- [Dan] How do you feel about
the challenge of the show
versus what Claire says
about working on it?
- It's real.
Oh, it's very real.
- Oh, no, this show is my worst nightmare.
- Having to constantly
come up with solutions
and problem solve kind of on your own,
and with some of them it's
like when do you draw the line?
When is it just simply not possible
to recreate in a home environment
- Never, Chris.
- something that's industrially produced?
- I think we did a very good job.
[upbeat percussive music]
- Here is how you play
gourmet Andes Mint football.
- Here we go, for three, for the game-
Oh!
- Oh-ho!
Using a silicone putty mold,
follow instructions on packaging
to form properly sized
molds for your chocolate.
To temper the dark chocolate
over a double boiler
heat dark chocolate wafers to between
118 and 120 degrees fahrenheit.
Remove from heat and
add 25% room temperature
tempered dark chocolate.
Stir vigorously until
the temperature falls
between 88 and 89 degrees Fahrenheit.
Maintain that working
temperature until ready to pour.
For the white chocolate,
over a double boiler
heat white chocolate wafers to
between 118 and 120 degrees Fahrenheit.
Remove from heat and add 25% more
room temperature white chocolate.
Stir vigorously until
the temperature falls
to between 86 and 88 degrees Fahrenheit.
Add a few drops of green food coloring
and one teaspoon peppermint extract.
Pour 1.6 grams tempered dark
chocolate into each mold.
Use a Q-tip, offset
spatula, or birthday candle
to smooth into an even layer
and clean edges of the mold.
Repeat with 1.6 grams of
white chocolate mixture
followed by an additional layer
of tempered dark chocolate.
Let chocolates cool until set.
Wrap in foil before serving.
- [Brad] You ever have someone
comb your eyebrows before?
- No.
- Oh, buddy.
- Should I?
- You ain't lived yet.
- Is that true?
- Oh, it's good stuff.
