Johnny Iuzzini demonstrates how to make different chocolate desserts.
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How are we doing, good? [APPLAUSE] Come on, you're at
a freaking chocolate seminar. All right, there we go. [APPLAUSE]
Now my name's Noah. I'm the senior editor for foodandwine.com,
and I have the pleasure of introducing your host for
the next 45 minutes or so. And this is a
true story, I was coming here through the airport in
New York And I get through the scanner and I
hear someone call for a bag check. And I turn
around and Jonny was behind me and there's this big
duffel bag that comes out. And he turns to the
guy and he says no, it's full of chocolate. Now
if you really wanna confuse a TSA agent tell him
you have a giant duffel bag full of chocolate running
through the x-ray machine. [LAUGH] But You guys are in
for a treat today. Johnny is the author of a
couple of books including this Tom right here. He is
a chocolate maker. He is did dessert at some of
the best fine dining restaurants in the United States including
Daniele, John George And on TV, if they make desert
and they're competing, he's judging it most recently on the
Great American baking show. And now I will let Johnny
take it away, everyone clap your hands please, Johnny Luzzini.
[MUSIC] [MUSIC] All right, all right, all right! Are you
guys having fun? Yeah! How many of you guys were
as hang over as I am? Right now. Hell yeah!
Let's do this. So this is one of my favorite
festivals of the year. A lot of us are on
like, what we call the food circuit. We go and
do a lot of charity events, a lot of different
food festivals around the country. But by far Aspen is
my favorite because not only do I get to hang
out with guys like you, my favorite security guard right
here. [LAUGH] Right keeps me safe. Give that guy a
round of applause. [APPLAUSE] Yeah yeah And it is such
a small community we get to all walk around we
do not have to get into Ubers and cabs you
know. If you get hammered you get into a petty
cab and he find your way home it is great,
not that we did that last night, did we Morgan?
Yeah yeah here we go again but so I wanted
to do something fun so I have been a pastry
chef for the last 25 years so like I said
I have worked at some of the greatest restaurants around
the world And I got to a point where I
needed to change. I said if you think you're a
badass, quit your job, do it again, and do it
different. Do it better. And I've always loved chocolate. I
went to school in Paris for chocolate. Chocolate is something
that it's been near and dear. You know, we built
the chocolate program at Daniel. We did the same thing
at Jean-Georges. And we were the only ones to have
that. We're doing like 15,000 pieces of bon bons or
petite fours every three weeks. And that's unheard of for
a restaurant. I'm glad it wasn't my food cost. And
so for me, the natural progression was I didn't wanna
work for anybody anymore, I didn't wanna be stifled in
what I had to do. And I felt like a
place like John Dor Danielle is only really serving the
1%, right? So I wanted to make a product that
is as creative as I am. As delicious as I
can be. And be totally accessible for everybody to have.
So as you came in, let's just get to it.
You got a little package, right. So it's a little
sample package. I want everybody to open it up. Before
it melts. Inside one of those packages is a golden
ticket. So did anybody find it? If you didn't find
it, it means it's mixed in the other ones. Everybody
has to get another whole round of chocolates. [SOUND] Is
that it? Is that it? Where? You got it? Get
up here. [BLANK_AUDIO] [UNKNOWN] [BLANK_AUDIO] Thanks. [BLANK_AUDIO] This is for
you. What's your name? Ceci. Ceci, where are you from?
El Paso. And you absolutely love chocolate, right? Yes, of
course. Right? Of course. You're not going to lie to
me, right? So for you, I made something special. This
is a 500 gram bar of the same chocolate you
just tried. Really? For you to take with you, so
just a little bit of a... Let's... Here Look at
the camera. Yea. Yea. So this is for you to
enjoy. Take it. Keep it cool. Thank you playing the
Johnnie chocolate game. Thank you. The Willy Wonka. Have a
wonderful festival. [APPLAUSE] I'll take that. All right. So, I
hope you guys like that chocolate. So, all the chocolate
I'm doing now is all single origin Bean to Bar
sourcing from direct trade, fair trade, and I'm trying to
do as conscious as I can about where the beans
are coming from, how the farmer's bean taken care of.
So it's important to me. So this is a Venice
wafer you just had. I'm treating chocolate much same like
your food That actually has salt in it. As I
cook, as a pastry chef, I add salt to everything.
Not because I want it to be salty, because I
want to bring out the different nuances and flavors. So
I hope you enjoy that. Let me get going on
the demo here now. So we're gonna do one of
the recipes from Sugar Rush. It's one of my favorite
recipes, it's a crepe cake. So my friend, look who
just walked in the door! You guys know my friend
Brooke Limousin? [APPLAUSE] I got a mic Johnny. We're actually
gonna. You need two mics? You need apron. Are you
miced? I'm miced. You're miced. Can we get Brook an
apron cause she's definitely not up here. You guys thought
I was done with demos yesterday? And then Johnny's like
where are you? You gotta get miced up. And I
was like why do I have to get miced up
for your demo? Because you made me drink too much
last night. And I need help now. Well that's exactly
why I was excited to be done. Ladies and gentlemen
Portfor is the winner of Top chef. [APPLAUSE] So Chef
Broke and I have a little rivalry as far as
crabs. We have a little difference of opinion I would
say. I call them crabs. Yeah. And that's the first
difference of opinion. Next is about thickness so first of
all let's just make our mix. You do yours a
little bit different than me I just thought--watch-- Did anybody
go to Brooke's demo yesterday? [APPLAUSE] So forget everything she
taught you. I'm gonna show you how to make it
right now. So dry ingredients, salt sugar. Flour, everything in
the blender. That was cocoa. That was cocoa, that's not
even supposed to go in the blender. [LAUGH] It's gonna
be one of those days, Brooke can you crack my
eggs at least? [LAUGH] Crack my damn eggs, right here
into the blender, into the damn blender. [LAUGH] Into the
blender. I thought I was doing. Okay do you guys
know how to make brown butter, [UNKNOWN] why is that?
So the way to do it is you just wanna
stay, put it in there really slow, this is burned
because I was texting Brooke trying to figure out where
she was and I wasn't paying attention. It's always someone
else's fault. It is, it is. That's what happens when
you become a chef. You get to blame everybody else.
So, you wanna slowly [INAUDIBLE] put that in there, this
is the brown butter that I have now strained. How
does it taste? How does it smell, Chef? Smells brown.
Smells brown. If a color could smell, it would smell
brown. All right, let's get that spinning. So I always
put the wet in first. How do you make this
go? [SOUND] Dry ingredients get mixed together. Pop that. I
know how good you are at popping that open. Okay.
Struggled with this all day yesterday. Let's get this in.
My dry ingredients, I always always always hit them with
a whisk. Usually I use a sifter but just to
kind of aerate them. What that does it it helps
them go into the solution a little bit easier. Whenever
I do [UNKNOWN] like gravy and add flour to the
gravy. The best thing you could do to prevent those
lumps is add a little bit of salt or add
a little bit of sugar because that granules helps distribute
the powder a little bit easier. Right [UNKNOWN] You talk
like a pastry chef. [LAUGH] I was like just put
all that **** in the blender and try to get
it over. [BLANK_AUDIO] Okay, the last two ingredients for me.
Will you open that for me? It's a lot of
steps. [BLANK_AUDIO] Also, [LAUGH] it's gonna be a rough day,
it's gonna be a rough day. You okay, all right?
[LAUGH] I think I need a timeout, I need a
timeout. So bourbon, one of my favorite ingredients, and I'd
always finish with the cream. The reason why the cream
last, and I'm just going to just gently pulse this
is I don't want to aerate that cream. I don't
want to create bubbles in my crepe batter because then
they'll look like pancakes like Brooke's press. [LAUGH] I make
crepes [LAUGH] That's the difference. Would you open that for
me? I'm shaking Alright, so lets go over here, in
all the mess, lets do this. Do you guys see
how many steps that was? That was three steps. That
was three. Do you guys remember how easy my crepes
were yesterday? Yeah do you remember what they looked like?
Stunning. All right, so these are how do you even,
this are amazing pans, I use this morning when we
were doing, these are all clad and they are actually
great [UNKNOWN] pans, [UNKNOWN] use something different. I've just used
a non stick pan like that most people would have
at home [LAUGH] [LAUGH] [LAUGH] Do we have a two
ounce ladle around floating around for me? You need a
ladle. We don't need one. Just do it straight out
of. You guys have a two out ladle, not two
and a half, not three, like a two ounce ladle?
So this is the difference between a pastry chef And
[UNKNOWN] pasty chef [UNKNOWN] recipes with grams, right? Because we
want things to be consistent everytime no matter how makes
them in the kitchen. Pastry chef's also know how to
use rubber spatulas, so when a cook makes something, they
just kind of shake the pot a little bit to
get the excess out, they don't know how to- Well,
savor chef's learn from experience on how things should Feel
consistency wise. Yes. By repetitive, I don't know I feel-
Yes. After doing it for so long you should be
able to just eye ball it. Yeah. [LAUGH] Once again
this is why she makes pancakes, pancraps. She makes pancraps,
I make craps. All right so you wanna go- That's
not on anymore. Wait sorry, my bad. So what you
wanna do Going to roll these around, maybe a little
bit more. There you go, Sheppy. You're up. Just kind
of let it dance, dance dance, just cover the whole
bottom. I messed up already, no I didn't. I'm going
to save it, I'm going to save it. And back
on. So, nice thin layer, what you want to see
immediately is those little bubbles, that's why you know it's
thin. Like a crepe. Crepe. Sh. So while Brooke makes
another 10, I'm going to come over here. Here's your
tray, Chef, when they come out. Thanks. So also, when
I make crepes, I watch it here I don't need
silly tools like this, because I don't ever want to
stick something metal into my nice teflon pan. So I'm
just gonna go in a circle. [LAUGH] [BLANK_AUDIO] I guess
when you win Top Chef and companies just send you
tons of equipment you don't care how you treat it,
so you just use metal tongs and stuff in your
pans. Is that what happens? That's what Kristian Kish told
me, maybe not so much for you. [LAUGH] She won
in the first try. [LAUGH] Aww man. I can't even
come back to that sorry. [LAUGH] It's true. Now I
put a hole in my crepe so it's messed up.
I'm going to use a little silly tool. You do
that. So how many of you guys-I know Brooke is
a huge fan of Nutella. So in my book I
make one, I call it No-tella. So its actually toasted
cashews, a little bit of syrup here, salt. And add
my own [UNKNOWN] chocolate, of course. Of course. Of course.
Not Brooks chocolate, my chocolate. [LAUGH] So we we're in
Kentucky having a crepe battle. [LAUGH] [LAUGH] Can you guys
do that sorry. [LAUGH] My god this is horrible, this
is horrible. Neither one of us are ever gonna be
invited back, you realize that? [LAUGH] So this is super
simple guys, if you guys love Nutella. You can make
it without all those additional preservatives, additives, stabilizers that they
put in. Just pick your favorite nut, follow the ratio
in the book, grind it really down, there's so much
fat and there's so much oil in good quality nuts,
make sure they're nice and toasted, by toasting [UNKNOWN] bring
out those essential oils as well. And what you wanna
do is just let it grind, let it grind, let
it pulse, just like making, if you ever made your
own almond butter, own peanut butter, same kind of process.
[UNKNOWN] add the melted chocolate. So you could do it
with milk chocolate, dark chocolate, however kind of chocolate you
like. Always add a little salt. Again, it helps bring
out the flavors. Whoa. What's going on, chef? Why does
that have a mound in it? I was looking for
some milk because your batter is too thick. My batter
is too thick. I was just looking for something to
thin it out a little. Mhm. Do you guys have
any water? I feel like that may work. So while
that's going, I don't think Brooke's ever going to get
all these crepes done in time before the demo ends.
I'm going to let that keep processing, now I'm going
to make the filling. So Brooke did a similar filling
yesterday. We should probably copy that on my book. Anyway,
we have another [INAUDIBLE]. [BLANK_AUDIO] I got it. I got
it. I got it. So, I like this feeling a
lot. You could do it in the KitchenAid bowel. We'll
just do it over here. How many of you guys
have a kitchen at home? So I get asked often
what's the one thing you can't live without? And for
me it's always, always, always this guy. I have so
many different attachments for my kitchen adventures. I have probably
six of them all different Ages and all different strengths
and I'm gonna tell you what though. It's so versatile,
it's so powerful, that, [BLANK_AUDIO] What people don't realize. How
many of you guys bake often, or on a regular
basis? How many of you guys take out your butter
and let it come to room temperature before you put
it into your machine? Okay, you're all fired, you know
why? Because when people started doing that, started tempering their
butter, started warming up their butter before they made. Are
you okay, chef? I'm great, thanks, I'm just in the
zone, do I look peaked? Sweating it out, sweating it
out, try not to over-cook all of them though, okay?
[LAUGH] I feel like maybe you could just do your
own demo. Whoa. Woo. Whoa. But what fun would that
be, chef? We get to spend quality time together. [BLANK_AUDIO]
So ricotta, mascarpone. [BLANK_AUDIO] Lemon zest. Just say no to
drugs kids. Just say no. [Laughter] So when you have
a 675 watt Kitchen Aid, what's happening when you paddle
butter? Your air hitting it, and what else? Your hitting
it. Right, so what is butter? Butter is a emulsion
right, water and fat. What happens when you put butter
in the microwave for your popcorn? When you melt it,
I know it melts but what happen when it melts,
its separates right, the emulsions is breaking. So What happens,
did we switch to a paddle yeah. What happens if
you get the butter too hot in the bowl, it
starts to separate right? What happens when that broken butter
now goes into your mixture? It breaks your whole mixture,
it changes the consistency. You ever make cookies and they
come out greasy, or a brownie that doesn't bake right?
It's because you aerated, you mixed it too much. So
if you have something so powerful as this You don't
need to have your butter room temperature. What I like
to do is I cut my cold butter, unsalted because
I always add my salt myself, right? I want to
control the levels of salt. I always cut the butter
into small cubes, toss it with the sugar and cream
it that way. Always on slow to medium speed, never
high. Again, I want to stay away from that air
that's going affect how it's going to cook. You're getting
better at this, chef. You're getting better. This takes a
second. Aw man. [LAUGH] Stop. [LAUGH] Someone help me. How
many of these did you need? How many do you
need? I need ten. Ten. And I need someone to
get this on here for me. I got it. So,
I just want to bring this together guys. Don't kill
it, don't pur��e it too much. Just to kind of
bring the ingredients together. You could easily have done this
by hand, but this is a KitchenAid demo, see. [Laughter]
And I'm lazy, if anybody knows me. Thank you. So,
here's a vanilla bean that I forgot to put in.
Rare form you guys. So, how many of you guys
use real vanilla? So, this is the way to open,
Can you guys see the cutting board? Hold down the
end of the vanilla bean. Using the back of the
knife, flatten out your vanilla bean. All right. Flip the
knife, come back through it. Hopefully your hands aren't shaking
as much as mine from alcohol poisoning. [BLANK_AUDIO] [CROSSTALK] [LAUGH].
Back with the nice. [UNKNOWN] All right. [INAUDIBLE] Into our
mixture. [INAUDIBLE]. [SOUND] My god that's what that what that
noise too. I know I just realized it too, I
thought it was my own head ringing. [LAUGH] [LAUGH] I
really thought I was hearing that myself, I didn't think
that was real. [LAUGH] Brutal, brutal today all right. I'm
just gonna kinda bring this together the rest of the
way. [BLANK_AUDIO] Okay. [BLANK_AUDIO] [LAUGH] Are you kidding me or
what, what is, guys? [LAUGH] [LAUGH] I mean did I
prove my point about her and her crepe ability here
or what? [BLANK_AUDIO] [LAUGH] That's like a birthday cake. Look
at this thing. [LAUGH] It's like a [UNKNOWN] you just
made. I might not have ten for you. That's okay.
I don't think we have time to put it together
anyway. Give it to me. Will you wear this? This
is like Leatherface or like Texas Chainsaw Massacre. [LAUGH] I
was so going to do that I'm so mad you
didn't. [LAUGH] All right how are we on time? We're
okay right? All right so I have my home made
Nutella here. [BLANK_AUDIO] Smell good chef, since you're the Nutella
expert? I'm a little jumpy. I'm not gonna do that
I promise. Okay it smells great. Yeah yeah it smells
great sure. All right let's build this puppy. Can you
grab one of those platters? The round one yep. This
one? The one next to the shape of a crepe,
yeah it works. [LAUGH] Right rock and roll. That's gonna
hold up in between layers? Yeah. Good. Yeah trust me
chef. All right. [BLANK_AUDIO] Take this over here So what
we're gonna do, a layer down, a little bit of
our Nutella. You're in charge of the- Super gritty looking.
Yeah, it's called nuts. [LAUGH] It's called texture, chef, texture.
Yeah. I know you like the stuff that's hyper pasteurized
and processed and But I like stuff with a little
bit of texture. [LAUGH] Okay. Texture chef. Understood. Say it.
Texture. Texture. Yep. Chef. Chef oui chef. Thank you, thank
you chef. You're in charge of this part, layer that.
What, with what? Get your own spatula I don't care.
I don't have another spatula. That's my spatula. [BLANK_AUDIO] Is
it supposed to be this curdled looking? It's ricotta chef.
[LAUGH] It's ricotta, okay. So yes, the answer is yes.
Well if you were paying attention like everybody else was
you'd know what was in the mixture. I wasn't. All
right, can you speed it up a little bit, sparky?
My god. Can you speed it up? All right I'll
be over here. So, Brooke. Yeah. Did you just put
all of that there? No. What happened to the ice?
You do not pay attention at all, do you? In
demonstrations. I feel like. Guys so everything Brooke does do
the opposite when you go home and make this cuz
you're gonna be making my recipe and not hers anyway.
Correct. Yes. Read it out of the book. Read it
out of the book. We don't follow recipes like you
already said. Yeah. So what's the point of even having
the book, chef? Pretty. [LAUGH] Okay. That works for me.
It's a pretty book. Nice. It is. It's a very
pretty book. All right. Spread spread spread. So in the
mean time [UNKNOWN] on. Actually tried to make one of
the recipes. Did you guys ever watched Top Chef Duels?
Who watched, apparently a lot of people watched Top Chef
Duels. [LAUGH] [LAUGH] Guys were just. And that show has
got cancel [UNKNOWN]. So I competed on Top Chef Duels
against Shelly Tang and I had to to a desert
And I'm not a pastry chef obviously, and I looked
at your book and I actually did one of the
recipes. I did like, there was like a beet mouse
with a chocolate. Anyway, it didn't turn out as it
looked. Big surprise [LAUGH] I might not have been following
the recipe. Again big surprise. [LAUGH] All right. And then
Danielle was the judge and said this looks familiar. I'm
surprised he remembers. [LAUGH] [BLANK_AUDIO] Guys what do you do
with vanilla beans after you scrape them? [INAUDIBLE] Dry them.
What do you do? Dry them. Dry them. So these
are super expensive, right, vanilla is very, very expensive. So,
what you don't wanna do is throw them away. I
don't like vanilla extract. I have some really high quality
extract for stuff like cookies or something like that. But
what part every time I want Vanilla flavor. I use
real vanilla and this can go into I have at
home a big tub of sugar. And I keep putting
in and putting in. And once they're, once they're nice
and dry. Sugars hygroscopic which means it pulls out moisture,
right? So, what it does is takes out and naturally
dehydrates the vanilla bean. At that point, you go back
into the food processor. Grind it up. Sift out all
the bigger particulate, and you end up with now a
free ingredient. You now have vanilla sugar. For every time
you have sugar, now you have vanilla sugar. Another thing
you could do is you could keep it in simple
syrup. Simple syrup is one to one ratio, sugar and
water. Make it up. Put these in there, and keep
' in the fridge, and it's great for summer, for
juices, sodas, stuff like that, anything you want to make
homemade You could put it in your vodka or your
gin or whatever. Bourbon. Or your bourbon and do that.
So guys keep these, keep these, keep these. I keep
them in the freezer in zip locks and I get
a lot. I use them for all different things. You
can also candy them. I like to cut them into
very fine, thin strips then I poach them in simple
syrup. Take them out and then I just drain them
out. And I dredge them in regular granulated sugar and
I put it in a slow oven. Well, a slow
oven means if you have a natural pilot, leave it
with the pilot only overnight. If you don't have a
pilot, turn the oven on low. Get it to temperature.
And then turn it off, let it cool down. And
then put the tray in there and just let them
sit. And what it does is you get these crystallized
candied vanilla beans. And they have a great stop, a
great garnish for kids. For ice cream and stuff like
that. Again, completely edible. The whole thing is edible? Are
you done yet? Will you stop talking to me? You
can't do two things at once, chef. Like just focus.
Focus. I did my whole demo by myself. [NOISE] [LAUGH]
[LAUGH] Was I or was I not called out to
help her for her demo? I'm pretty sure I was,
I was minding my own business over there. [BLANK_AUDIO] Okay
that's good. Okay. So we're gonna finish it, just one
layer of vircan on the top just like that. Can
you make it nice though, and smooth? Make it nice.
What I'm gonna do, guys, is we're gonna [UNKNOWN]. I
always like thinking about, when I think about flavor I
create dessert. What's the first flavor you know gonna be?
Just because it's dessert doesn't mean it should be inherently
sweet. I hate [UNKNOWN] sweet dessert, right? So if the
first thing I ever taste is sugar, you fail, right?
It's automatic failure for me. I don't want taste sweet.
I want taste Chocolate or I want to taste raspberries
or cashews and I'm always thinking about complimentary flavors, contrasting
textures. So I have fresh raspberries but I also have
freeze dried raspberries for a little bit of crunch. There's
cashew and the Nutella there's also some crispy salted cashew
on top. I'm always thinking about how to really like,
elevate it through the same. [BLANK_AUDIO] Yeah. What are you
doing buddy? I was I was gonna bring it over
there for you. No not yet okay. So Can't see.
This is liquid nitrogen guys. So -3, 3 what 360
farenheit? You're asking me? No I'm telling them.>> I don't
know. I'm telling them. So [COUGH] Don't burn yourself. I
think I just threw my back out. [LAUGH] I'm getting
old. So liquid nitrogen is obviously very dangerous. You don't
wanna stick your hand in and do stuff like that
all the time. So you don't want to submerge yourself.
It dissipates as soon as it's at room temperature into
the atmosphere. So i left this bowl like this, in
the next 15 minutes, it's gonna be gone. It's constantly
just evaporating, evaporating. It's actually, if you look inside, you
could see it's actually boiling. It's boiling because it's coming
to the atmosphere. So what we're gonna do is something
pretty cool in here. This goes in these in here.
Do we have a slighted spoon? [UNKNOWN] [UNKNOWN] Do you
wanna decorate your cake? Yeah. Here's raspberries, here's cashews? This
is as high as you want it? Well you stopped
making it so yeah that's fine. [LAUGH] Understood. There's time
restrictions in these demos chef. So I'm just gonna let
this go, let this go. And what you're gonna see
is, if you ever look at raspberries, it's all these
little micro. You know how citrus has segments? Well, so
does raspberries. So what you're gonna see is, you're in
there? [BLANK_AUDIO] See that? Isn't that cool? I think it's
cool. I don't care if you think it's cool. [LAUGH]
Brooke thinks it's cool. I think everybody in here is
little hangover? [LAUGH] Cuz we're all little down here. How
many of you guys are staying until Monday? [APPLAUSE] How
many of you guys are gonna be on the dance
floor with me Sunday night at Spazmatics show at Belly
Up? How many of you guys, the spasmatics are my
ultimate pleasure when I come to Aspen. I love them,
here do you wanna break these up for me? Yeah.
So Brook's just gonna kinda break these up. When they
come back to temperature they're gonna be soft, but they're
gonna be in their little components. So guys you know
what I hate about these demos? I hate that I
can't feed you. Right? Doesn't that suck? That sucks. So
I decided for the first time this year, I don't
know why it took me so long to, here you
go chef. Yeah don't put them in your mouth by
the way, right away. You don't want to do that.
It totally touched my lip. Remember Christmas Story when you
stick his tongue to the pole? This is so embarrassing
right now. [LAUGH] Looks like you got the herp? [LAUGH]
Aah. Sorry, chef. I forgot to tell you that part.
It's like, it's not my first time, so- Anyway, so
tomorrow, guys, I'm doing a. I wanted to be able
to demo something but also have everybody taste it. So
tomorrow, I'm doing the farewell brunch at the Jerome. There's
still some tickets available, and we're going to rock it
out. This is actually what we're making. Don't worry, I'm
going to make the crepes myself. Brooke is not helping
me, so this is going to be good. Hot, ugh.
She won't be able to speak for a couple days
anyway. My God [LAUGH] That is so embarrassing! Where's my,
where's fresh raspberries? I'm done. Alright. Goodbye. [LAUGH] I totally
just burned the inside of my mouth. Seven degree burn!
Who told you to put it in your mouth, Chef?
Whoops. Who told you to put it in your mouth?
That kinda always gets you in trouble, doesn't it buddy?
[LAUGH] I wasn't even listening. I have no idea what
you just said. Yeah. How many of you guys have
these things at home? Measuring cups? Yeah, you guys like
them. Use them for everything? You know what they're good
for? Sandcastles. That's it. And if I were to give
everybody in the front row a measuring cup, same exact
one, and the same exact tin of flower, and then
I took all of your measurements in grams, every single
one will be different, right. So a measurement recipe that
has 15 ingredients, think about the variations on that all
across the board, right. How many times do you make
something It's great. Next time you make it, something's a
little bit different. It'll be wierd. Never the same. Maybe
the flowers compacted. Maybe your [UNKNOWN] has a humidity in
it. Maybe there's some other. [CROSSTALK] Sugar the sink is
in. Yeah, yeah. Thanks. Thanks for being my translation bar
in the bottom. [LAUGH] You speak pastry, chef. Most people
don't. [LAUGH] I mean, people know what [UNKNOWN] is. Thank
you everybody. Six of seven of you. [LAUGH] Love you.
Anyway. So guys, the best thing you could do for
yourselves is the gain to habit of using weights. I
don't care if it's ounces, yes I do hate ounces
too, use grams, get a grams together, cheap you get
them anywhere. The best thing you could do, especially if
you have family recipes that have been archived from, passed
down from generation to generation. When I was a little
kid, my grandmother used to cook and I'd say, how
much of this? She's like, this much. How much of
that? She had these little, like, mangled Italian hands. Like,
I don't even know. Like, they weren't even normal hands.
Like, and she'd be like, this much, this much. Like
Brooke, actually. Like Brooke. [LAUGH] She cooked a lot like
Brooke. She's was a great chef. But it's impossible for
anybody now to make her recipes is my point. So
do yourselves a favor, if you wanna be more consistent
in your kitchen. If you wanna be more accurate, and
more precise start switching over to grams. It's the best
thing you can do and if you have recipes that
have been passed down for generations Get them converted to
grams. Get them dialed in, and that way, for sure
they're going to be the same from generation to generation
and be archived. But I hope you guys have a
wonderful time in Aspen. Do you have any questions so
far? Any baking questions? Any questions about Brook? I mean.
I'm, like, bleeding aren't I? Yeah. Like, bleeding. [INAUDIBLE] [LAUGH]
What? [BLANK_AUDIO] So on the packages you see my website's
on there, guys. I just recently launched. I have started
with six different origins. So Venezuela, Vietnam, Tanzania, Jamaica, Peru,
and Ecuador are my first six. I just got in
beans from Madagascar, Costa Rica, and a different varietal of
Ecuador. From a different farm so a totally different flavor
profile. And so what I do is I make the
liquor. Let me explain how you make chocolate liquor. Beans
come in, right? From third world countries. The first thing
we do is we put them through a machine that
kinda bounces them around and sifts them by density. And
we find a lot of nails. We find a lot
of rocks, because they're selling it by weight, by the
metric tonne. So this is a third world country, and
they get paid by weight. So coco beans don't weight
that much. You know what weighs a lot? Rocks, nails,
anything else that they could find gets thrown in the
bag by the handfuls. Get the weight up, get the
weight up. So the first thing we have to do
is go through all the beans. Remove all this debris,
all these impurities to make sure that doesn't get mixed
into natural chocolate. Then it gets roasted, then it goes
into the winnower. And what the winnower does, it's like
gears. The beans go in, they get, and what happens
is, it's a pump with a vacuum. The beans come
through and by density there's a lot more husk on
the outside of a cocoa bean than there is say
a coffee bean. Coffee beans tends to burn off during
the roasting process. The husk stays on for chocolate, so
we have to separate the two right? Then we get
a product called cocoa nibs right, you ever buy cocoa
nibs a store, or see cocoa nibs in a dessert?
All that is is roasted, pure cacao beans. From that
point, it goes into a [UNKNOWN] the size particles down.
From that point into a [UNKNOWN] bunch of these little
super hard alloy beads. The chocolate goes up, the cocoa
goes in. That's where we add sugar, cocoa butter, everything
else. Milk powder for making milk chocolate. Spun spun spun
and what happens is the ball crash into each other
and you know what it does? Have you ever had
Mexican chocolate and it's kind of gritty right? So what
our palate can detect right chef is, what are you
gonna do with knife. I was gonna cut it to
see if it actually [UNKNOWN] Your palate can detect down
to 20 microns, under that you can't detect any kind
of grittiness. So Mexican chocolate tends to be in the
20 30 microns. Area below that is where we want
for fine chocolate. So we constantly check with a micrometer
so we get blow that. So boring, seriously is anybody
paying attention to this? I'll just put my mask back
on. [LAUGH] Let me know when it's over. I thought
I was boring yesterday seriously. Sorry I apologize if you
guys were learning stuff, I apologize, I'll be quiet. [LAUGH]
Sorry, continue, I apologize. Anyway, that's how you make chocolate.
[LAUGH] I'm gonna be wearing really bright red lipstick later,
you guys, just to- How many of you guys are
gonna come to the lunch tomorrow? To hang out with
me and have some crepes. [APPLAUSE] How many of you
guys will come and dance with me in dresses in
nerd and spazmatics. [APPLAUSE] How many of you guys are
going to block Brooke Williamson on social media?>> At Chef
Brooke with a W, I am way better at social
media than he is.>> Because you hire somebody to do
it.>> Are you kidding me?>> You hire somebody. First of
all, is Nick here?>>Nope.>> Hashtag Nick Roberts, the husband by
the way responsible for actually making everything happen behind the
scenes. #nickroberts is a good buddy of mine. Brooks husband
who she doesn't give enough credit for anything. [LAUGH] My
God! Thank you chef. This is the most cooking that
you've done in three years other than on TV. [LAUGH]
At least I have restaurants. At least I remember what
restaurants feel like. Sure, it's been a while. It's been
a while. It took my five years, guys, from leaving
Jean-Georges to getting my chocolate company going. Any other questions,
concerns, comments, digs? I like digs better. Yes? [INAUDIBLE] What
party? [INAUDIBLE] It's both, both. Tonight is industry, tomorrow is
public Thank you for participating. [LAUGH] Really? [LAUGH] Really, really?
It's pretty. [LAUGH] Brooke Williamson, thank you very much. [LAUGH]
[APPLAUSE] [APPLAUSE] Sorry chef, there you go. Chef thank you
for playing. Really did you make this? [LAUGH] [FOREIGN] No
for real did you make this? If you would have
been here at the beginning of the demo, the golden
ticket winner got one, and my helper got one. Shut
the **** up, seriously? Thanks. [LAUGH] Thank you everybody for
coming.