Pastry Chefs Attempt to Make Gourmet Andes Mints | Gourmet Makes | Bon Appétit

just no, it's not the Friday that we needed, you know, you can start the process again to try to bring. temper it with fresh chocolate seeds keep stirring I'm going to keep stirring it's great. Oh, you're using parchment paper. No. I saw Claire use it once. I don't hate the idea of ​​a little squeeze bottle of tempered chocolate. It would be like: Is there any chance you have a little squeeze bottle in there? Okay, cool, ooh, I got syringes out of context that sounded really bad, okay, let's get this done, take this, wow. Why is this still at 105?

Alright. I do not know what it is. I don't know why we did a test. Oh, and they're working hard. That's going to be fine. I really don't know what you mean. You have to do it. drop it first I know just when you think you understand something I'll know this is going to get chocolate buddy yeah perfect for sure for the first few years I wanted to get in and out because the squeeze bottle is going to like your mmm it's well, like and Willy. Wonka loved it, okay, come on now, come on now, leave it there, right on the tray in the fitting room, boom, straight to the post office, like we're waiting for the test.

I don't know if we have it. Come on? Shall we just go? Do not look. it's starting right now I don't know, maybe it just needs a couple more minutes, no, it should appear before your eyes, I don't know, just, what do you think, why wouldn't it be like that? We know everything well, okay, let's go. come on okay come on wow that's nice the scale on this is brilliant this is really cool hey legs now Claire uses my 40th birthday candle for all the kids for the last yard so what Do you know about what he saw? that test strip souls are that chocolate sucks nothing is temporary we are so Jesus Oh, a successful syringe now we just need a little temper Chris is wet it's fucking crazy it's a fucking liquid this sucks let's go for volume this time we're going to

make

a kilo of chocolate, more chocolate just means that the more taxed the chocolate is, yes, the temperature is going to rise, you know, the changes will not be so sudden, well, then we will get our or this will be to hold on, hold on, yes, friend .

We're in DEFCON 3 here man, I only have a temporary procedure, I can't get anything past it, uh, yeah, and thank God it's here, we'll go in there, but if it doesn't work, we'll need like five more pounds of chocolate I'm going to need to work on the white chocolate, that's right, this is so far from over now I think I'm really not old enough yet you're not cold enough you still need to get up to 89 come on, come on, but look, I'm stumped spinning, yeah, uh, That's not enough for Crystal's agitation, that one is soaked. Are you trying to kill me?

She's what I can be trans tree so I'll leave you alone for a minute Chris it was It wasn't even me a minute it was so long you really need it and then also when you spread it out like that it

make

s sense that white chocolate It's melting, hit me, everything's fine with the white chocolate that looks pretty good, oh yeah, we. We're getting change Sola got the touch one point six take it to the corners using the weight of a 40 year old candle the chocolate is almost melted I just don't want to exceed our goal heating up Tim's dress how are we not doing so well what's the mind I put the extract in the chocolate I'm not sure the chocolate liked it you can't use it with white chocolate because this is going to rise yeah I'm going to die green and see what happens yeah you know what Chris what if that doesn't The emperor gives us some it's like it doesn't melt let's just chop it up it's not even sitting yet buddy oh Jesus Christ it's never good in itself it's not seized if it was seized it wouldn't look like that that's the seedless chocolate that en I got there, bad time to make a point, this is Chris, he melts, we're going to try to channel him, but we will, either way, if this doesn't work, we'll go old school with the spoon. do a layer of pretty green, this is perfectly tempered and then we'll do it with another layer of our final dark chocolate, which the lovely Sola keeps the temperature.

I'm not going to upload it, but it looks fantastic, okay, no, no, we're. the target hasn't arrived yet it will be hemp 84 to 86 right like 908 at the moment still a little hot buddy it's not a little hot it's a guy that breaks like glass it's ready. In fact, I think the inside shouldn't be tempered because you know it's just going to be a different, what if it changes and it's Quinn with it? No, no, he looks at what's happening in the strip. Oh, do you want Claire to be able to maintain that you know the type of head for the donut part for Nobu, big donut?

Okay, I'm still just talking about temperament. and damn chocolate, this ends today okay, it's warm brother, who's right and oh, go get something? This thing doesn't want to play well, the ghosts can go to scan. I'll work with this as long as we have a little contact with the edge, I think You're okay, I don't love your technique, okay, what the hell were you doing? What are we going to pull out for our next trick? Yeah, didn't you set it to zero? You didn't set it to zero. I forgot what I just saw you didn't do. okay, I feel good about this, I feel very good, yes, keeping two chocolates and temper is not the easiest, no, but we remove it from the tip of the chocolate, since the side of the chocolate that you are ready when you open the package will look good.

Chris, you guys want chocolate. I still have to wrap it. I'll help you with the wrapping. No, are you kidding me? Chris is like a ninja avatar. We talked about some things you don't like. No, they're not my thing. I love them so much we have a whole plate of them at home what I like to eat bad for guests yes five fryers no she was accusing me of having co-opted hers oh look I remember an old technique yes that's true I tried Claiming that the silicone mold was their intellectual property, yes, oh, turn it off, we need to find another means of creating a mold. she looks to create the bar, she was trying to convince me that we should stack three layers of chocolate, maybe that's how she would have done it. and that's what she did but it's not easy to go back and say more what I said there now let's see how this comes out of them wait I won't I mean what I said wait can you stop Brad Oh Oh Chris it looks well, oh, that's good, but it's pretty good.

Do I need to be here for this? I haven't even wrapped it yet. I knew it. I will go. That? What's happening? Talking? Yes, my God, it's okay. when I said look that was a bad mole well okay that was a bad law that was a good one easy easy let's just listen to Claire this looks chaotic this has been chaotic listen here's the working temperature of white chocolate. to keep it messed up is so low that it basically starts to solidify on contact in a perfect world. I think we could have made it as a sheet and then at least perforated it and then layered it over the mold, huh, and that would have given us a much cleaner look, you know, that's how I did it, I didn't because we're not trying to take the rest.

Come in, I mean, it's kind of a show, no, I know, but that's not like this episode of the show. Even with a different name, you could have marked it as yours, Brian, you're always talking about a criminal charge. You know, if we had more time, we got a 3D printer, we could have printed a mold and maybe gotten something close to that. definition and I actually did like candy it's not the time it's not the type of programming we're doing where we sit here and fight over stupid things I had the travel temper we had a mishap we had a mishap this morning you tempered two pounds of chocolate and made so many, there really was a restriction, we were limited by our number of molds, aha, a likely story to hit, let's weigh these and see how much we have, let's not worry about weighing them, it should be four point eight grams. four point eight grams, you see, so you mean it's perfect for tea.

Grandma told us it's called incredible crash. I'm Mike and I'm going to drop it. That's craftsmanship. I don't know where my percentage of chocolate is than you. moody you're in a groove we're making happy a cool garden I was tapping look right now you're here you have a snap oh now it's all these God-given leaves everything's fine two of these that's dessert right Claire I'm I'm right oh what lovely omg so i have a belly button the taste but it lingers its nice with darker chocolate the chocolate is impressively tempered poof we killed it then so its better yeah and also the idea of ALONE to use the maintain the work rate do not tell a difference of 18:18 degrees just for your information in terms of working temperature up here and you need to increase the heat by 18 degrees 18 degrees oh wow oh wow that learned something, it's so clearly what you need is just a university that they could co-present is a lie.

I love that idea. I call Sola, yeah, no, can I help rap? I really like wrapping things, yeah, I mean, yeah, it had the challenges of it, but it wasn't, it wasn't that bad. I don't think this was particularly difficult, I guess it could have been a lot worse, it could have been a lot worse. How do you feel about the challenge of the show versus what's real? Oh wow, this Stowe is, what's my worst? Having to think about a nightmare, you know, you constantly find solutions and solve problems, you know it more or less on your own and with some of them it's like when you draw the line, you know when, it's just not possible to recreate it in a home environment something produced industrially I think we did a very good job this is how to play

gourmet

Andy mint oh here we go for 350 for the game Oh, using the silicone putty mold, follow the instructions on the package to form a mold of the right size for your chocolates to temper the dark chocolate in a double boiler, heat the dark chocolate wafers to between 118 and 120 degrees Fahrenheit, remove from the heat and add 25% more dark chocolate tempered to room temperature, stir vigorously until the temperature drops between 88 and 89 degrees Fahrenheit, maintain that working temperature until ready to pour for the white chocolate in a double boiler, heat the white chocolate wafers to between 118 and 120 degrees Fahrenheit, remove from the heat and I have 25% more white chocolate at room temperature, stir vigorously until the temperature drops to between 86 and 88 degrees Fahrenheit, add add a few drops of green food coloring and a teaspoon of peppermint extract to get 1.6 grams of tempered dark chocolate in each and you will use a spatula Using a Q-tip or birthday candle to smooth into an even layer and clean the edges of the mold, repeat with 1.6 grams of white. chocolate mixture followed by an additional layer of tempered dark chocolate, let the chocolates cool until Seth wraps them in foil before serving.

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