January 13, 2024 • 15 mins
Hey there, adventurers! Get ready to indulge your sweet tooth on this episode of “Growin’ Up,” where Emily and Winston dive headfirst into the world of chocolatiers 🍫. Join the duo as they explore the secrets of crafting chocolate sculptures, from lifelike elephants to majestic castles with dragons on top! With a trip to a chocolatier school 🎓, run by the world star chocolatier Amaury Guichon, and a mouthwatering sip of historical hot chocolate, this episode is an exciting journey into the magical universe of all things chocolate!
***** Parents, in the Lingokids app, we have plenty of interactive activities, games, songs, and more that blend educational subjects and modern life skills to help get your kids ready for today's changing world! From math to making friends, reading to resilience, collaboration, creativity, and so much more, spark curiosity, imagination, and success with Lingokids! *****
A Lingokids Original podcast produced by Paradiso Media Starring Emily Calandrelli as Herself and Brock Powell as Winston. Executive Producers: Emi Norris, Benoit Dunaigre, Lorenzo Benedetti, Louis Daboussy Supervising Producer: Agathe Bouzat Producer: Abi McNeil With additional production support from Molly O’Keefe, Aimie Faconnier Head Writer: Blake Knight Associate Producer: Brendan Galbreath Production Coordinators: Maddy Weinberg, Lucine Dorso Editor: Marin Grizeaud Theme Song Written by: Fredrika Stahl Theme Song Composed by: Fredrika Stahl Music Production: Dimitri Peronno Theme Song Performed by: The Angel City Youth Chorale directed by Heather Catalena Recording Engineers: Bill Trousdale at Audiovisions and Jason Schimmel at Bunker Studios Legal Services: Lisa Nitti, Ludye Nisol, Alix d’Argentré
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See omnystudio.com/listener for privacy information.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:03):
Hey bear, Welcome to Growing Up with Emily, a Lingo
kids podcast. It helps kids discover how to be whatever
they want to be growing up.
Speaker 2 (00:13):
Well be following up side, blowing up, brow up side.
Speaker 1 (00:30):
Hey Winson, how are you today?
Speaker 3 (00:32):
I'm great, Emily.
Speaker 4 (00:33):
In fact, I'm so good that I brought you a present,
just a little something, because you're a totally awesome powesome boss.
Speaker 1 (00:41):
What really, Winson? How nice of you? What is it?
Speaker 3 (00:47):
No, No, don't be so suspicious. This isn't a prank
this time. It's for real. Here open it up and
find out.
Speaker 1 (00:53):
M okay Ooh it has pretty packaging too. Oh, oh,
my gosh, Winson, it's beautiful, a little statue of an elephant,
and it's so lifelike. Look at the detail on its
skin and how shiny its tusks are. Oh whenson, this
(01:15):
is so thoughtful. Hold on a minute, is this statue weight?
Oh my gosh, Winson? Is this chocolate?
Speaker 3 (01:27):
Yeah? How cool is that? Even its eyes look super
real and delicious.
Speaker 1 (01:32):
Hats off to the chocolateier who made this treat.
Speaker 3 (01:35):
Wait, chocolateear, that's a fancy word.
Speaker 1 (01:38):
Being a chocolate tier is a pretty fancy job. In
my humble opinion. There are the people who make all
the amazing creations you find in special candy shops, like truffles.
Speaker 4 (01:51):
Truffles you mean those little chocolates that come in all
the colors with cool.
Speaker 1 (01:54):
Toppings, precisely. But one of the most remarkable, completely magnificent
things that chocolate tears do is make giant sculptures completely
out of chocolate.
Speaker 4 (02:06):
Giant sculptures out of chocolate, It's true and sin using
specific techniques they learn from culinary school.
Speaker 1 (02:14):
Chocolate tears make big animals, rocket ships, or even whole buildings.
Have you heard of a young guy called Amory Gichon?
Speaker 3 (02:22):
No, who is he? Emily?
Speaker 1 (02:23):
Amory Gichon is thirty two years old and he's probably
the most famous chocolate ear in the world. He Swished
French and he runs a pastry and chocolatear school in
Las Vegas. And although he wasn't great at ordinary school,
he did eventually open up a cooking school, which he
named the School of Chocolate.
Speaker 4 (02:44):
So how did he go from being ordinary at school
to being an extraordinary chef.
Speaker 1 (02:49):
Well, he went to France and learned to cook when
he was just fourteen. Pretty soon he fell in love
with the art of chocolate. He started out at the
bottom of the ladder, waking up every day at two
am to clean the chocolate fountain, and today Emory makes
some of the most fantastical chocolate sculptures. Check it out, Winson.
(03:11):
This blow your mind.
Speaker 3 (03:14):
Whoa a life sized pink squid grabbing onto.
Speaker 4 (03:17):
An anchor and it's huge. There is no way that
whole thing's made out of chocolate.
Speaker 1 (03:23):
It is Winston. That's Emory standing next to his work.
It's almost as big as he is. Pretty cool.
Speaker 4 (03:30):
Huh How did he get the skin to be so
shiny and smooth and pink?
Speaker 3 (03:34):
Chocolate's not pink.
Speaker 1 (03:36):
It's all tricks of the trade, Winston. These chocolate tears
can make almost anything out of chocolate.
Speaker 4 (03:43):
I'll believe it when I eat it, Emily, I mean
see it.
Speaker 1 (03:46):
I'll prove it to you here. The Guinness World Record
for the world's biggest chocolate sculpture was a house big
enough for you to walk inside. It took a team
in Brazil thirteen days to create the whole thing, and
it included a woodstove, pans, spoons, cups, a chair, a desk,
a typewriter and a pin, all made completely out of chocolate.
Speaker 3 (04:10):
But what did they do at the house when they
were done? Emily? Did they hate it?
Speaker 1 (04:14):
They made it for a chocolate tier contest whinsin. There
are lots of contests for chocolateers around the world, and
the most respected contest is the World Chocolate Masters, which
takes place each year in different cities all over the world.
Oh when sin are you?
Speaker 4 (04:30):
Okay?
Speaker 3 (04:31):
Yeah?
Speaker 4 (04:32):
Sorry, you just in locked a hobby. I never knew
that I wanted to do. I had no idea. People
made sculptures out of chocolate for fun.
Speaker 1 (04:40):
Some people do it for fun, yes, but many take
being a chocolate teer very seriously and work in specialty
kitchens their entire lives, working to create delicious chocolate treats
the world has never seen. In fact, close your eyes.
Speaker 3 (04:55):
Huh why Emily? Woo? H Okay, I wasn't ready for that,
but hmmm, where are we, Emily? That smell It's mouth watering.
Speaker 1 (05:09):
It's more chocolate, of course, but it smells so good.
Speaker 3 (05:14):
Wow.
Speaker 1 (05:15):
This is the cafe at the Seas Candy headquarters in
San Francisco. They're one of the United States most well
known companies of chocolate tears and they make all kinds
of specialty candies, truffles, and chocolate e treats.
Speaker 3 (05:30):
Check out all those yummy desserts behind.
Speaker 4 (05:32):
The glass, Oh, dark, salted caramels, Scotch kisses, milk walnut squares,
blueberry truffles. Oh excuse me?
Speaker 1 (05:43):
Could we get two samples of the blueberry truffles? Please?
Speaker 3 (05:48):
We get free samples?
Speaker 1 (05:49):
No way, yup here you go, Winson bona petite m It.
Speaker 3 (05:56):
Is so good, Emily.
Speaker 4 (05:57):
It tastes like real blueberries wrapped in a silky chocolate
sleeping bag.
Speaker 1 (06:03):
That's because most chocolate ears use real ingredients of the
best quality to mix their flavors into yummy chocolates. Can
you guess what the first chocolate treats ever made was?
Speaker 3 (06:15):
Snickers bars? Nope, Hershey kisses.
Speaker 1 (06:18):
It was actually hot drinking chocolate.
Speaker 3 (06:22):
Oh nice.
Speaker 4 (06:23):
I love hot cocoa when it's all cold and snowy
outside and I'm all cozied up next to a big fire.
Speaker 1 (06:29):
Oh me too. It's the best. But the original hot
chocolate was made from raw brewed cocoa beans by Mexican
and Aztec cultures almost five hundred years ago.
Speaker 3 (06:39):
Hold on, Emily, chocolate's made out of beans.
Speaker 1 (06:42):
Oh yeah, cocoa beans. They grow in pods on cocoa
trees and certain parts of the world like Africa and
South America, and the beans kind of look like big almonds.
In fact, cocoa was once so precious that it was
used as currency like money to trade for They're valuable things.
Speaker 4 (07:01):
Oh wow, So they must really loved chocolate. Hey, Emily,
I kind of want to try the hot chocolate that
the Aztecs used to drink.
Speaker 1 (07:09):
M you sure about that, Winston?
Speaker 4 (07:12):
Okay, maybe not when you put it that way, Emily,
it sounds pretty sauce, but yeah, I'll try anything once.
Speaker 1 (07:19):
Okay, come over here to the kitchen, Winston. So the
way that original hot chocolate was made is much more
bitter than what we're used to today. First, the Aztecs
would use dried out, pure cocoa beans chopped up really finely.
Speaker 3 (07:35):
Okay, so far, so good.
Speaker 1 (07:38):
Then they would add in water uh huh, hot chili,
hot what, and a few spices like nutmeg or vanilla.
Speaker 3 (07:46):
It smells good, Emily.
Speaker 1 (07:48):
It does, But the Assex didn't grow sugar, and they're
part of the world, and they didn't drink milk, so
the milky sweetness is replaced with bitterness and spice. Ready
to try it, absolutely, cheers Winston.
Speaker 3 (08:03):
Cheers Emily.
Speaker 4 (08:05):
Oh, I'm not so sure about that, after all, Emily.
Speaker 1 (08:10):
It's much different than what we're used to, that's for sure.
Speaker 3 (08:13):
You know it's not bad really though, hmm, once you
get used to it.
Speaker 1 (08:18):
The people in Central America who first made hot chocolate
knew they'd stumbled onto something really special. To Winston, they
would drink it to celebrate at big events and rituals
like weddings, and they'd even use it as medicine sometimes.
Speaker 4 (08:31):
Yum, that's some medicine I'd be happy to take. Who
knew the chocolate makers had been around for so long?
Speaker 1 (08:38):
Actually, Winston, Chocolate tears are completely different from chocolate makers.
They're totally separate jobs that a lot of people get
mixed up, mixed.
Speaker 4 (08:48):
Up, like we just mixed up all those bitter, spicy ingredients.
Speaker 3 (08:52):
But what do you mean, how are they different, Emily?
Speaker 1 (08:55):
Chocolate makers are the people who make pure chocolate bars
from dried cacaoa using special equipment, and chocolate tears use
those pure chocolate bars, blend them up and add in
tasty flavors and textures to create the truffles and confections
we buy at the store get the difference.
Speaker 3 (09:15):
Oh yeah, that makes sense.
Speaker 4 (09:17):
The chocolate tears are the ones who get to make
all the fun sculptures and fancy sweets.
Speaker 3 (09:20):
Right, that's it. But I still don't.
Speaker 4 (09:22):
Get how they make entire houses or squids or tiny
elephants that look so real and natural. I feel like
it would all just get melty and messy.
Speaker 1 (09:31):
It's not easy Withson. Chocolate can be hard to work
with if you don't know all the rules. In fact,
some chocolate tears go to special classes or school for
years to get all the special cooking techniques.
Speaker 4 (09:44):
Just right, Hey, you said that chocolate tear guy all
Marie had a school in Las Vegas.
Speaker 1 (09:49):
Now right, right?
Speaker 4 (09:52):
Well, I think I know where our next stop on
our chocolated tour should be.
Speaker 3 (09:56):
Emily. I want to see how the pros work with chocolate.
Speaker 1 (09:59):
That's a great idea, Winson. I'll never say no to
more chocolate. Okay, ready, I'm ready. Emily chocolatear School. Here
we come.
Speaker 3 (10:13):
WHOA that was fast? This place looks so clean and shiny.
Speaker 1 (10:18):
This is a Marie's School kitchen, where he helps to
train chefs who want to compete in chocolate tar contests
and become master chocolatears. Each student has to master the
art of chocolate and learn how to build those mind
bending chocolate sculptures using special techniques.
Speaker 3 (10:35):
WHOA, the sculpture's unreal.
Speaker 4 (10:37):
It's a boy playing with a dog on a beach,
but it's entirely made out of chocolate. The skin is smooth,
and the sand looks like sand. Even the dog's for
it looks like it would be soft. WHOA, what's that
girl doing to the sculpture, Emily.
Speaker 1 (10:53):
Oh, well, she's using a spray gun to paint the
sculpture with liquid cocoa butter in all sorts of realistic colors.
Check it out. The dog's fur is being painted.
Speaker 4 (11:05):
White, and the sculpture of the little boy, she's painting
his shirt red.
Speaker 3 (11:09):
And that's edible chocolate paint.
Speaker 1 (11:11):
It sure is.
Speaker 4 (11:13):
That's crazy. It already looks so real. I don't get
how they do this, Emily. It just seems like a
lot of work.
Speaker 1 (11:21):
Oh it is, Winston, but it's a lot of fun too.
Chocolate tears learn all sorts of techniques to get their
chocolate the way that they want it to be, like
tempering can you guess what that means?
Speaker 3 (11:34):
Something about getting angry while you wait for your chocolate?
Speaker 1 (11:38):
No, okay, I see having a temper tempering. No, actually,
tempering means the heat up or cool down the chocolate.
Speaker 4 (11:47):
Oh, I get it, tempering temperature. But anytime I've even
held chocolate in my hand for more than a minute,
it starts to melt. And why is that guy pouring
his melted chocolate onto the table, Emily.
Speaker 1 (12:00):
That's a part of tempering the chocolate, Winston. First they
heat it up on the stove until it gets all
warm and gooey and melty yum, and then they pour
it onto these big tabletops that are made of marble slabs.
The marble is naturally cold, and it cools the chocolate
down quickly.
Speaker 4 (12:19):
Whoa, he's moving so fast scraping the chocolate off of
the marble table.
Speaker 1 (12:23):
Why do you think chocolate tears have to be so fast, Winston.
Speaker 3 (12:27):
Because chocolate melt's super fast.
Speaker 1 (12:30):
Exactly, chocolate melt and hardens really quickly. It needs to
be shaped and sculpted before it turns all gooey.
Speaker 3 (12:37):
WHOA.
Speaker 4 (12:38):
So how does someone get to do this as an
actual job, Emily?
Speaker 1 (12:42):
Well, if you're really serious about being a chocolate tear,
you'll need to go to a professional culinary school like
this one. Most of the top schools for chocolate tears
are in Europe, in countries like Switzerland or Spain, but
there are schools all over the world.
Speaker 4 (12:57):
I bet they get to taste all the yummy chocolate
they make. Come on, So what else do they do
here at the chocolate school, Emily.
Speaker 1 (13:03):
Well, they learned about the history of chocolate and how
it's been made over the years, and they practice everything
from tempering to dipping, to decorating and molding.
Speaker 4 (13:13):
Ew molding you mean like that green stuff that grows
on old food.
Speaker 1 (13:17):
Yeck no, no, no, not that kind of mold. Winson.
Chocolate molding is when you pour chocolate into little shapes
so that when it chills, it looks like that shape.
Speaker 4 (13:28):
Oh I gotcha, that's so cool.
Speaker 3 (13:31):
I had no idea.
Speaker 4 (13:32):
That's how those fancy little candies with the designs were made.
What's going on over there, Emily? Why are all the
students clapping?
Speaker 1 (13:40):
It's Emory and it looks like he's here to unveil
a big sculpture he's been working on. Okay, let's get
a closer look. Three two?
Speaker 3 (13:49):
What whoa, Emily, I'm a resculpture.
Speaker 4 (13:53):
It's a massive castle with a fire breathing.
Speaker 3 (13:56):
Dragon on top of the highest tower.
Speaker 1 (13:58):
Think about how much time and effort went into.
Speaker 4 (14:02):
Making that a Mari really is a master chocolate tear yep,
I will never look at chocolate the same after today, Emily,
Can we go back to the lab and practice some
of these new techniques like molding and tempering. Maybe we
can make a whole zoo of animals to go with
the elephant sculpture.
Speaker 3 (14:20):
I got you.
Speaker 1 (14:21):
Oh boy, We're gonna need a lot more cocoa. Hey,
thanks so much for joining us on our delicious trip
through the delectable world of chocolate ears. Who knew that
you could shape and form chocolate into fun, yummy shapes?
Until next time, Bye.
Speaker 2 (14:43):
Becoming all China celebrity chaffer.
Speaker 1 (14:51):
To count the see Winston. Are you curious for more
you know it? Check out Lingo Kids, the number one
learning app for kids. They have a ton of original
games and videos and songs that are fun, educational, and
can help boost your map, reading and literacy skills. Download
the Lingo Kids app and give it a try for free.
Hey bear, Welcome to Growing Up with Emily, a Lingo
kids podcast. It helps kids discover how to be whatever
they want to be growing up.
Speaker 2 (00:13):
Well be following up side, blowing up, brow up side.
Speaker 1 (00:30):
Hey Winson, how are you today?
Speaker 3 (00:32):
I'm great, Emily.
Speaker 4 (00:33):
In fact, I'm so good that I brought you a present,
just a little something, because you're a totally awesome powesome boss.
Speaker 1 (00:41):
What really, Winson? How nice of you? What is it?
Speaker 3 (00:47):
No, No, don't be so suspicious. This isn't a prank
this time. It's for real. Here open it up and
find out.
Speaker 1 (00:53):
M okay Ooh it has pretty packaging too. Oh, oh,
my gosh, Winson, it's beautiful, a little statue of an elephant,
and it's so lifelike. Look at the detail on its
skin and how shiny its tusks are. Oh whenson, this
(01:15):
is so thoughtful. Hold on a minute, is this statue weight?
Oh my gosh, Winson? Is this chocolate?
Speaker 3 (01:27):
Yeah? How cool is that? Even its eyes look super
real and delicious.
Speaker 1 (01:32):
Hats off to the chocolateier who made this treat.
Speaker 3 (01:35):
Wait, chocolateear, that's a fancy word.
Speaker 1 (01:38):
Being a chocolate tier is a pretty fancy job. In
my humble opinion. There are the people who make all
the amazing creations you find in special candy shops, like truffles.
Speaker 4 (01:51):
Truffles you mean those little chocolates that come in all
the colors with cool.
Speaker 1 (01:54):
Toppings, precisely. But one of the most remarkable, completely magnificent
things that chocolate tears do is make giant sculptures completely
out of chocolate.
Speaker 4 (02:06):
Giant sculptures out of chocolate, It's true and sin using
specific techniques they learn from culinary school.
Speaker 1 (02:14):
Chocolate tears make big animals, rocket ships, or even whole buildings.
Have you heard of a young guy called Amory Gichon?
Speaker 3 (02:22):
No, who is he? Emily?
Speaker 1 (02:23):
Amory Gichon is thirty two years old and he's probably
the most famous chocolate ear in the world. He Swished
French and he runs a pastry and chocolatear school in
Las Vegas. And although he wasn't great at ordinary school,
he did eventually open up a cooking school, which he
named the School of Chocolate.
Speaker 4 (02:44):
So how did he go from being ordinary at school
to being an extraordinary chef.
Speaker 1 (02:49):
Well, he went to France and learned to cook when
he was just fourteen. Pretty soon he fell in love
with the art of chocolate. He started out at the
bottom of the ladder, waking up every day at two
am to clean the chocolate fountain, and today Emory makes
some of the most fantastical chocolate sculptures. Check it out, Winson.
(03:11):
This blow your mind.
Speaker 3 (03:14):
Whoa a life sized pink squid grabbing onto.
Speaker 4 (03:17):
An anchor and it's huge. There is no way that
whole thing's made out of chocolate.
Speaker 1 (03:23):
It is Winston. That's Emory standing next to his work.
It's almost as big as he is. Pretty cool.
Speaker 4 (03:30):
Huh How did he get the skin to be so
shiny and smooth and pink?
Speaker 3 (03:34):
Chocolate's not pink.
Speaker 1 (03:36):
It's all tricks of the trade, Winston. These chocolate tears
can make almost anything out of chocolate.
Speaker 4 (03:43):
I'll believe it when I eat it, Emily, I mean
see it.
Speaker 1 (03:46):
I'll prove it to you here. The Guinness World Record
for the world's biggest chocolate sculpture was a house big
enough for you to walk inside. It took a team
in Brazil thirteen days to create the whole thing, and
it included a woodstove, pans, spoons, cups, a chair, a desk,
a typewriter and a pin, all made completely out of chocolate.
Speaker 3 (04:10):
But what did they do at the house when they
were done? Emily? Did they hate it?
Speaker 1 (04:14):
They made it for a chocolate tier contest whinsin. There
are lots of contests for chocolateers around the world, and
the most respected contest is the World Chocolate Masters, which
takes place each year in different cities all over the world.
Oh when sin are you?
Speaker 4 (04:30):
Okay?
Speaker 3 (04:31):
Yeah?
Speaker 4 (04:32):
Sorry, you just in locked a hobby. I never knew
that I wanted to do. I had no idea. People
made sculptures out of chocolate for fun.
Speaker 1 (04:40):
Some people do it for fun, yes, but many take
being a chocolate teer very seriously and work in specialty
kitchens their entire lives, working to create delicious chocolate treats
the world has never seen. In fact, close your eyes.
Speaker 3 (04:55):
Huh why Emily? Woo? H Okay, I wasn't ready for that,
but hmmm, where are we, Emily? That smell It's mouth watering.
Speaker 1 (05:09):
It's more chocolate, of course, but it smells so good.
Speaker 3 (05:14):
Wow.
Speaker 1 (05:15):
This is the cafe at the Seas Candy headquarters in
San Francisco. They're one of the United States most well
known companies of chocolate tears and they make all kinds
of specialty candies, truffles, and chocolate e treats.
Speaker 3 (05:30):
Check out all those yummy desserts behind.
Speaker 4 (05:32):
The glass, Oh, dark, salted caramels, Scotch kisses, milk walnut squares,
blueberry truffles. Oh excuse me?
Speaker 1 (05:43):
Could we get two samples of the blueberry truffles? Please?
Speaker 3 (05:48):
We get free samples?
Speaker 1 (05:49):
No way, yup here you go, Winson bona petite m It.
Speaker 3 (05:56):
Is so good, Emily.
Speaker 4 (05:57):
It tastes like real blueberries wrapped in a silky chocolate
sleeping bag.
Speaker 1 (06:03):
That's because most chocolate ears use real ingredients of the
best quality to mix their flavors into yummy chocolates. Can
you guess what the first chocolate treats ever made was?
Speaker 3 (06:15):
Snickers bars? Nope, Hershey kisses.
Speaker 1 (06:18):
It was actually hot drinking chocolate.
Speaker 3 (06:22):
Oh nice.
Speaker 4 (06:23):
I love hot cocoa when it's all cold and snowy
outside and I'm all cozied up next to a big fire.
Speaker 1 (06:29):
Oh me too. It's the best. But the original hot
chocolate was made from raw brewed cocoa beans by Mexican
and Aztec cultures almost five hundred years ago.
Speaker 3 (06:39):
Hold on, Emily, chocolate's made out of beans.
Speaker 1 (06:42):
Oh yeah, cocoa beans. They grow in pods on cocoa
trees and certain parts of the world like Africa and
South America, and the beans kind of look like big almonds.
In fact, cocoa was once so precious that it was
used as currency like money to trade for They're valuable things.
Speaker 4 (07:01):
Oh wow, So they must really loved chocolate. Hey, Emily,
I kind of want to try the hot chocolate that
the Aztecs used to drink.
Speaker 1 (07:09):
M you sure about that, Winston?
Speaker 4 (07:12):
Okay, maybe not when you put it that way, Emily,
it sounds pretty sauce, but yeah, I'll try anything once.
Speaker 1 (07:19):
Okay, come over here to the kitchen, Winston. So the
way that original hot chocolate was made is much more
bitter than what we're used to today. First, the Aztecs
would use dried out, pure cocoa beans chopped up really finely.
Speaker 3 (07:35):
Okay, so far, so good.
Speaker 1 (07:38):
Then they would add in water uh huh, hot chili,
hot what, and a few spices like nutmeg or vanilla.
Speaker 3 (07:46):
It smells good, Emily.
Speaker 1 (07:48):
It does, But the Assex didn't grow sugar, and they're
part of the world, and they didn't drink milk, so
the milky sweetness is replaced with bitterness and spice. Ready
to try it, absolutely, cheers Winston.
Speaker 3 (08:03):
Cheers Emily.
Speaker 4 (08:05):
Oh, I'm not so sure about that, after all, Emily.
Speaker 1 (08:10):
It's much different than what we're used to, that's for sure.
Speaker 3 (08:13):
You know it's not bad really though, hmm, once you
get used to it.
Speaker 1 (08:18):
The people in Central America who first made hot chocolate
knew they'd stumbled onto something really special. To Winston, they
would drink it to celebrate at big events and rituals
like weddings, and they'd even use it as medicine sometimes.
Speaker 4 (08:31):
Yum, that's some medicine I'd be happy to take. Who
knew the chocolate makers had been around for so long?
Speaker 1 (08:38):
Actually, Winston, Chocolate tears are completely different from chocolate makers.
They're totally separate jobs that a lot of people get
mixed up, mixed.
Speaker 4 (08:48):
Up, like we just mixed up all those bitter, spicy ingredients.
Speaker 3 (08:52):
But what do you mean, how are they different, Emily?
Speaker 1 (08:55):
Chocolate makers are the people who make pure chocolate bars
from dried cacaoa using special equipment, and chocolate tears use
those pure chocolate bars, blend them up and add in
tasty flavors and textures to create the truffles and confections
we buy at the store get the difference.
Speaker 3 (09:15):
Oh yeah, that makes sense.
Speaker 4 (09:17):
The chocolate tears are the ones who get to make
all the fun sculptures and fancy sweets.
Speaker 3 (09:20):
Right, that's it. But I still don't.
Speaker 4 (09:22):
Get how they make entire houses or squids or tiny
elephants that look so real and natural. I feel like
it would all just get melty and messy.
Speaker 1 (09:31):
It's not easy Withson. Chocolate can be hard to work
with if you don't know all the rules. In fact,
some chocolate tears go to special classes or school for
years to get all the special cooking techniques.
Speaker 4 (09:44):
Just right, Hey, you said that chocolate tear guy all
Marie had a school in Las Vegas.
Speaker 1 (09:49):
Now right, right?
Speaker 4 (09:52):
Well, I think I know where our next stop on
our chocolated tour should be.
Speaker 3 (09:56):
Emily. I want to see how the pros work with chocolate.
Speaker 1 (09:59):
That's a great idea, Winson. I'll never say no to
more chocolate. Okay, ready, I'm ready. Emily chocolatear School. Here
we come.
Speaker 3 (10:13):
WHOA that was fast? This place looks so clean and shiny.
Speaker 1 (10:18):
This is a Marie's School kitchen, where he helps to
train chefs who want to compete in chocolate tar contests
and become master chocolatears. Each student has to master the
art of chocolate and learn how to build those mind
bending chocolate sculptures using special techniques.
Speaker 3 (10:35):
WHOA, the sculpture's unreal.
Speaker 4 (10:37):
It's a boy playing with a dog on a beach,
but it's entirely made out of chocolate. The skin is smooth,
and the sand looks like sand. Even the dog's for
it looks like it would be soft. WHOA, what's that
girl doing to the sculpture, Emily.
Speaker 1 (10:53):
Oh, well, she's using a spray gun to paint the
sculpture with liquid cocoa butter in all sorts of realistic colors.
Check it out. The dog's fur is being painted.
Speaker 4 (11:05):
White, and the sculpture of the little boy, she's painting
his shirt red.
Speaker 3 (11:09):
And that's edible chocolate paint.
Speaker 1 (11:11):
It sure is.
Speaker 4 (11:13):
That's crazy. It already looks so real. I don't get
how they do this, Emily. It just seems like a
lot of work.
Speaker 1 (11:21):
Oh it is, Winston, but it's a lot of fun too.
Chocolate tears learn all sorts of techniques to get their
chocolate the way that they want it to be, like
tempering can you guess what that means?
Speaker 3 (11:34):
Something about getting angry while you wait for your chocolate?
Speaker 1 (11:38):
No, okay, I see having a temper tempering. No, actually,
tempering means the heat up or cool down the chocolate.
Speaker 4 (11:47):
Oh, I get it, tempering temperature. But anytime I've even
held chocolate in my hand for more than a minute,
it starts to melt. And why is that guy pouring
his melted chocolate onto the table, Emily.
Speaker 1 (12:00):
That's a part of tempering the chocolate, Winston. First they
heat it up on the stove until it gets all
warm and gooey and melty yum, and then they pour
it onto these big tabletops that are made of marble slabs.
The marble is naturally cold, and it cools the chocolate
down quickly.
Speaker 4 (12:19):
Whoa, he's moving so fast scraping the chocolate off of
the marble table.
Speaker 1 (12:23):
Why do you think chocolate tears have to be so fast, Winston.
Speaker 3 (12:27):
Because chocolate melt's super fast.
Speaker 1 (12:30):
Exactly, chocolate melt and hardens really quickly. It needs to
be shaped and sculpted before it turns all gooey.
Speaker 3 (12:37):
WHOA.
Speaker 4 (12:38):
So how does someone get to do this as an
actual job, Emily?
Speaker 1 (12:42):
Well, if you're really serious about being a chocolate tear,
you'll need to go to a professional culinary school like
this one. Most of the top schools for chocolate tears
are in Europe, in countries like Switzerland or Spain, but
there are schools all over the world.
Speaker 4 (12:57):
I bet they get to taste all the yummy chocolate
they make. Come on, So what else do they do
here at the chocolate school, Emily.
Speaker 1 (13:03):
Well, they learned about the history of chocolate and how
it's been made over the years, and they practice everything
from tempering to dipping, to decorating and molding.
Speaker 4 (13:13):
Ew molding you mean like that green stuff that grows
on old food.
Speaker 1 (13:17):
Yeck no, no, no, not that kind of mold. Winson.
Chocolate molding is when you pour chocolate into little shapes
so that when it chills, it looks like that shape.
Speaker 4 (13:28):
Oh I gotcha, that's so cool.
Speaker 3 (13:31):
I had no idea.
Speaker 4 (13:32):
That's how those fancy little candies with the designs were made.
What's going on over there, Emily? Why are all the
students clapping?
Speaker 1 (13:40):
It's Emory and it looks like he's here to unveil
a big sculpture he's been working on. Okay, let's get
a closer look. Three two?
Speaker 3 (13:49):
What whoa, Emily, I'm a resculpture.
Speaker 4 (13:53):
It's a massive castle with a fire breathing.
Speaker 3 (13:56):
Dragon on top of the highest tower.
Speaker 1 (13:58):
Think about how much time and effort went into.
Speaker 4 (14:02):
Making that a Mari really is a master chocolate tear yep,
I will never look at chocolate the same after today, Emily,
Can we go back to the lab and practice some
of these new techniques like molding and tempering. Maybe we
can make a whole zoo of animals to go with
the elephant sculpture.
Speaker 3 (14:20):
I got you.
Speaker 1 (14:21):
Oh boy, We're gonna need a lot more cocoa. Hey,
thanks so much for joining us on our delicious trip
through the delectable world of chocolate ears. Who knew that
you could shape and form chocolate into fun, yummy shapes?
Until next time, Bye.
Speaker 2 (14:43):
Becoming all China celebrity chaffer.
Speaker 1 (14:51):
To count the see Winston. Are you curious for more
you know it? Check out Lingo Kids, the number one
learning app for kids. They have a ton of original
games and videos and songs that are fun, educational, and
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