December 5, 2022 • 43 mins
Tyler and Wells are joined in the kitchen by two ladies that invented the sweetest new dessert trend in Frosting Boards! Find out what it is, how to make them and how you can bring your holiday dessert game to the next level!
This isn’t just an interview, it's one giant recipe to make the most memorable and decadent desserts of the season.
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Episode Transcript
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Speaker 1 (00:00):
It's Two Dudes in a Kitchen with Tyler Florence and
Wells Adams and I heart radio podcast. All right, welcome
in due. Two dudes in a kitchen. I'm Wells Adams
alongside Tyler Florence. Hi everybody, How are you man? I'm good.
I'm good. How are you? I'm good? Are are you?
Have you been able to like um to run off
the caffeine that you drank last episode? When you drink
(00:23):
six Starbucks drinks in a row. You know, that's so
interesting because like Starbucks put so much work and and
and everybody loves it. Right, They're big holiday launch is
kind of starting off in the and the first of
the fall with her pumpkin spice latte, and then they
have a whole kind of Christmas launch. The last episode,
We've got a chance to try all six of their
new coffee offerings. Not my thing necessarily, you know, I
(00:46):
don't really consume a lot of sugar. There's a lot
of sugar in all those drinks, but there's a few
that kind of stood out. It was really good. But
that's my normal jam from a caffeine standpoint. Anyway, I
am a caffeine like junkie. I love coffee, and so
to me it was kind of fun taste us. Yeah,
your favorite, I believe was the Irish cream cold Brew,
which I wouldn't tried, and it's very good. I think
(01:07):
it's really good. It's got a nice kick. You actually
taste the coffee, so it's not just sort of like,
you know, like wet pumpkin pie. You know, it's actual,
it's actually some some they're they're in the coffee world.
It's nice. Yeah. Well, is the season for um sugary Treats,
and this episode is all gonna be predicated around desserts. Um.
(01:27):
We've got a couple of ladies who have been doing
a weird thing with butterboard trends and instead switching it
out for frosting trends. And then later on the episode
we're going to have the Man, the Myth, the Legend,
a guy who's been working at Good Die of a
Chocolate since nineteen eight in chef Terry. This episode is
(01:49):
going to be very very good and also it might
affect your blood sugar level. It might. It might. Its
like could like you know, Christmas more than most holidays.
Everyone's baking, everybody's talking about that. I think that's gonna
be a fantastic episode. Now when it comes to cookies,
my friend, is there a cookie that really kind of
(02:11):
stands out in your heart? Like? Is there one that's
like that's my absolute go to? Are you a cookie guy?
I am a cookie guy. I'm a chocolate chip guy
for sure. Um. I do like soft baked or half
baked cookies. Um big into like the gooey nous. But
hey man, you you live up in San Francisco. Um,
growing up, there was a ice cream cookie that was
(02:35):
the bomb. It's It's You've had an It's It. I
have a freezer full of it'sense. What are you talking about?
I keep it. I keep It's It's. Yeah. Those are great.
Those are that's uh yeah, it's like South San Francisco.
It's a great company. They make a great product. Yeah.
If you ever get a chance to have an It's It,
do yourself a favor and grab one. They are phenomenal.
(02:56):
All right, it's it's our it for me? What is
your favorite cookie thing? So to me like that, there's
there's uh, you know how how Superman has kryptonite, right,
and there's this one thing that just takes the guy down. Uh.
For for me, it's cookies, right. And so honestly, when
(03:19):
my my wife, and I know she does this on
purpose because this I don't know how she can avoid it,
but she'll, she'll when she gets like a grocery order,
she goes to the grocery store or she's baking. Specifically,
she puts the cookies right next to my espresso machine
in the morning, because when I get out, let's my
first go to stop and I'll look over, I'm like, damn,
there's cookies right there, and I literally eat one, maybe
(03:41):
two while I'm waiting for the coffee machine to warm up.
Like I like cookies so much. And I think now
it's kind of getting to the holiday season. So a
couple of things in particular that I think really kind
of stand out to me. Like if you go on
too like food network dot com, my big fat chocolate
chip cookie recipe is kind of like one of our benchmarks.
It is it's a perfectly balanced, fantastic recipe. It's both
(04:04):
crispy and chewy at the same time. Um, and if
you if you take the chocolate chip out of it,
you can actually add chopper cons chopper all nuts. You
can add raisins and and oatmeal to it. It's actually
a really good roadmap for recipe to do a couple
other variations on that. But it is so incredibly delicious,
it's so good to check it out. My big fat
(04:25):
chocolate chip cookie recipe on Food Network. I think it's
really great. But then when it comes to cookie specifically itself,
so um my white chocolate cranberry macadamion nut cookie bro right, like,
let that soak in, Let that soak in your soul.
For a second, white chocolate cranberry macadamia nut. I don't
(04:45):
think there's a better cookie on planet Earth. And I'm
and I'm I'm saying it. Fight me if you want to,
but I think that's the best cookie on planet Earth.
It is. It's it's got like the chewy kind of
crazy thing going on with the dried cranberries, like salty
macadamia nuts. It's it's the it's the ethereal nut of nuts.
There's nothing better than a macadamia nut. And then I
(05:08):
really I'm here for white chocolate. A lot of people
like say white chocolate is not really chocolate. I'm here
for it. I think white chocolate delicious, So I think
that's again these recipes you can google them. Tyler Florence
white chocolate cranberry macadamia nut cookie that's out there also.
But but another thing that I think is really kind
of fun because when you start to bake it, it
seems to be that moment that you can really kind
(05:29):
of connect with your family, specifically with your kids. I
think sugar cookies are those great cookies that so you
make one really really good dough, roll it out, um,
get some fun cookie cutter shapes like Christmas trees, Santa
Claus hats, candy canes, that kind of thing, and then
pop off really good shapes and bake them. Those are
so much fun. So and we we have really great
(05:50):
versions of all these recipes online just Google search like
Tyler Florence sugar Cookie, Tyler Florence, My big fat chocolate
chip cookie, so on and so on. So lots of
really great content out there if you guys to kind
of jump into great like resources, false kind of stuff.
But this is the season and I'm the guy, and
I'm I'm I'm a cookie monster, um cookie monster, my friend,
and I'm here for it. And so I think it's
(06:11):
that season to really kind of get into the kitchen
start baking stuff. The other thing that I really like
a lot um it's called Christmas trash. Do you know
what this is? No? I just assume that's like all
the wrapping paper on Christmas Day you gotta throw away.
So everybody who's listening to this podcast right now knows
about Christmas trash. They know how special this is. So
(06:32):
so it's it's it's a recipe. And I don't know
if I know the full um uh iteration of this
kind of where it came from. Apparently it was on
the back of a Checks mix box, right and again
kind of go can we talk about the stuff all
the time? Salty sweet flavor combinations, right, So this is
the pinnacle of all that, right. So, so it's a
combination of Checks mix salty pretzels, cash You nuts, Eminem's
(06:57):
melted with white chocolate, tossed together and then dried, so
both crispy from the white chocolate, also salting and swee
at the same time. That's that sort of like grab
grab that holiday snack by the handful and go walk
away like that to me is my absolute favorite snack.
It's also really easy to make and bulk and really
easy to package up and give aways like a fun gift,
(07:19):
like if you're going to a friend's house and you
just want to bring a little kind of something special,
but baking's too complicated. Christmas trash is the best thing
on planet Earth right now. I love that. Going back
to making sugar cookies, is there a trick to not
making them concrete? Because they always come out super hard
when we do them well, so I think you got
(07:40):
to make them thin, Like that's the thing about it, right,
So if if because there there is a decent amount
of sugar, which means once the once the sugar starts
to starts to melt, right when when the because the
batter itself is is like it's like like um like um,
like I'm gonna say wallpaper paste, but no, it sounds
bad to compare that to cookies, but it's it's like
it's pliable, right, so you can kind of scoop it
(08:01):
and then you were really kind of you really want
to roll it out, and you want to roll them
out relatively thin, and then you want to balance it
out with the royal icing on top. And that's that
powdered sugar water recipe. Um that that you can spoon
on top, or you can kind of put into a
small little piping bags and make really kind of pretty decorations.
We also have this variation which is kind of fun
(08:23):
when we make tie diversions of that, where you take
the royal icing and you let's say you've got a
white version of that, you've got a green version of that,
and you got a purple version, and you can kind
of get this with food coloring and you pour them
equally in like three parts in a bowl, and then
you take the sugar cookie and then kind of drop
it into all three colors at the same time, and
they give it a little simple twist. When you kind
(08:44):
of pull it out, you have a tie die cookie,
which you think is really kind of pretty. But I
think sugar cookies are really great. How you make them
not so so concrete, is that roll them out relatively
thin where they kind of snap, and then with the
royal icing, you kind of get that melt on top
of it. So the best of both worlds. But I
think sugar cookies are kind of what you leave for Santa, right,
that's the that's the thing you're leave laying around, and
(09:05):
especially because you get a chance to kind of watch
your kids handiwork. If they're making wreaths, so they're making
like stockings or Santa Claus hats, they get to draw
silly faces, and I think sometimes they're just adorable. Um,
but I think those are great, really really easy to
make and and and fun for the whole family at
a tidy cookie. Had a Grateful Dead show one time
and things did not end up well for me. Let
(09:26):
me just say that I've got a couple of those. Yeah, alright,
a couple of those had a couple of brownies, you
know what I mean. Yeah, we should do a whole
episode on on that maybe when um we should. We
don't get arrested for it, I guess we live, we
live in California. We can do it, all right. We're
gonna take a quick break and when we come back,
we're talking everything dessert, frosting boards, Yep, that's the thing.
(09:50):
It's a new thing on TikTok. And also we are
going to have someone from Goodiva Chocolates on the show.
Don't go anywhere. You're listening to two dudes in a kitchen,
all right, We're back at two dudes in a kitchen.
We're doing the the sugar and spice and everything. Nice episode,
(10:12):
just in time for Christmas. And let's bring in Jenny. Huh,
you're a radio host, author, television host, you're a lawyer. Uh,
you're also very very good in the kitchen. What don't
you do, Jenny? And you left out that I'm an inventor,
and that kind of hurts my feelings. Sorry, whatever, what
have you invented? So? I invented a kind of reading glasses.
(10:34):
They're called bunny eyes, and they're wearable, tiltable, and flippable,
and they're so you can take them off. You can
hold them in your hand like this. So I made
them so that when I got my hair colored, I
could hold them, or if I just flipped one temple,
I could lie on my son and the temple wouldn't
dig in the side of my head. This is what
happens when you're over forty. Oh my gosh, I will
congratulations on that. That's what those are. Awesome, Thanks Tyler,
(10:56):
Thank you very cool. How you doing, I'm doing okay,
I'm I'm all set for all the holidays. So the holidays, obviously,
Christmas is is coming up. Do you have a favorite
recipe to make for for the holidays, Yetty, I don't
know that I have a favorite recipe. I love bread,
I love butter, I love everything, Carbie, I love noodles.
I make a great pasta with sauce, and like mozzarella balls,
(11:20):
and because they're just my one of my favorite foods
are the little what's the name of them, the actual
name of the little like their golf ball size almost
those Oh my god. I like a hot and cold mixture.
So you go hot, hot sauce and usually a little
spicy in the sauce. And then and I learned from
Alex Gordi Shelley to put a tiny bit of sugar
(11:42):
in a spicy tomato sauce to take down the heat
a little bit. And then I throw in the mozzarella
balls and the fresh parmesan cheese. That's my favorite sugar.
Is that my secret weapon when it comes to season
food that a lot of people don't think about. Right,
So your tongue, your tongue respond spicy, sour, salty, sweet, right,
So if you're tasting something, and my wife is actually
(12:05):
really really good at seasoning things now because you know,
fifteen years hang out together, she's you know, I've tasted
every every soup and sauce she's ever made, right, So,
so what could the counterbalance something that might feel like
like good but not delicious. A little bit of sugar,
a little bit, little splash of acid, a little bit
of lemon juice will take the flavor profiles of what
(12:26):
you're working on and unlock layers of flavor that weren't
even there two seconds ago. So, especially when it comes
to acidic tomato sauces. And if you add a little
bit of chili, it's also a really good saving grace
if you've added maybe a little too much chili, right,
or maybe if you think something's a little on the
salty side, you want to counterbalance that with the other
(12:47):
side of your flavor palette. And that's just a little
bit of sugar and not a lot, just like you know,
a quarter teaspoon, right, just enough to sort of kind
of balance it out, smooth it out, really kind of
digging into that mid palate, that really yummy mid pallet.
And uh, I think it's it's a great tip. So
if you're seasoning things and you feel like you're kind
of stuck, it's like, okay, um, just like and you
(13:08):
and add a little bit. You can, you always add more,
but you can't take it out right. So it just
a little bit of sugar, give a stir and go,
oh my god, it's delicious, and a little bit more.
You'll know when to stop right when as soon as
you can taste the sugar, stop right. But it's got
to be enough. It really kind of like it's really
more of a balance technique than anything else. This was
something that you taught um taught me on worse cooks,
and it's such a like a valuable lesson real quick,
(13:32):
Like if something's too spicy, how do you fix it?
If something is too sour, how do you fix it?
If something's too salty, how do you fix it? And
something too sweet, how do you fix it? Well, well,
it's really just like thinking about your arsenal right. I
mean sometimes you can dilute it right, like if it's
too salty, you know, and you can add another candy
tomatoes right so that you kind of bulk it out,
um and sort of thin out the level of sodium
(13:53):
it's inside that. I think that's really important. Sometimes you
got a little splash of water right to kind of
like thin it out a little bit, it's sort of
kind of disperse the sodium levels or the chili levels. Um.
But then think about the other tools you've got in
your arsenal right, spicy, sour, salty, and sweet. So if
you're seasoning somebody with just salt, you really kind of
leaving a couple of other opportunities on the table, right,
(14:13):
So a little splash of acid again will wake up
a flavor profile and make things nice and bright and fresh.
And a little bit of sugar again, we'll season the
salt like salt season sugar and sugar season salt. So
you put both those together in combination. This reason that
like peanut butter brittle is so good, it's the reason
Thai food is so good, right, because you've got this
like explosive flavor combination of all of these like things
(14:34):
kind of going off in your tongue at the same time,
and it's just really really great. So so if you
feel like we should do a whole show on how
to save stuff, right, because I think that's a lot
of opportunitary. Sometimes people cook and they feel like they've
gone too far with it, right, and then what do
you do now? But I think that's really great. But
just think about spicy, sour, salty, sweet. Always keep a
bowl of lemons in the kitchen, right, and so if
you're I mean, like like, you know, savory flavors, sweet flavors,
(14:57):
a little splash of lemon makes everything taste just everything
tastes better, and it's sort of smooth, you know, makes
the flavors taste brighter, right, and and then also smooths
out everything too and really kind of affects them in palette.
When you get really good at it, your tongue will
tell you what you're not tasting when you get really
good at it. I'm not really good at it yet,
(15:18):
but I'm learning. But we will, bro we will, I mean,
so as we kind of go along with us. And
that's the fun thing about two days in the kitchen
and uh and Jenny as our as our guests on today,
we get a chance to talk about all this kind
of fun stuff, and especially around the holidays, right and Jenny,
So we just wrapped up Thanksgiving, um and we and
we got Christmas right in front of us, right now,
what are you making all the other besides desserts and
(15:39):
stuff like that, Like, what are you making for the holidays?
I thought you were gonna ask me about my my
frosting board, because you know, tell me about that. What
tell me about that too, Tell me about that, because
like I think, the frosting boards kind of on fire.
Everybody's making owneh, I know. So I look, I'm not
gonna say I was the first one to do the
frosting board, the kind of thing. I might have been
the first one to do the frosting board. And I
(16:00):
think this because there were other influencers. And yeah, I
said other, which means I'm calling myself an influencer, an
influencer light if you will. But there were other people,
more followers who did it after I did it. And
then like my followers were typing Jenny Hutt did that,
Jenny did that, blah blah blah. Look look, and then
I was not going to start fights. But anyway, that
butterboard trend started the whole thing where people were putting
(16:23):
all I think it was just steam from Justine Snacks
started the butterboard. Then I was like, well, I don't
really care about the butterboard. As much as I love
bread and butter, I don't need a butterboard. But like,
I don't know frosting and some cookies and some pretzels
Like I could get behind that. So I took some
frosting from my canister because I'm a hack, and I
(16:44):
put it on a lovely heart shaped wooden cutting board,
and then I surrounded it with all different kinds of cookies,
from Biscoff to Nutter Butters, to Oreos to Nila wafers,
and then of course I added pretzels, because if you've
not had a pretzel dip in vanilla frosting, then you
haven't lived. There's that sweet and salty. Yeah. Have you
(17:09):
taken this frosting board like out to parties? Have you
the road if you wire? H? I have not, only
because I haven't gone to a lot of parties, but
I mean I totally would. People were crazy for it,
and in my house they were crazy for it. What's
the best caned frosting? Oh my gosh, it's either I'm
(17:30):
trying to think it's the pills Barrier that there's a
Pillsberry fun fatty, which I happen to think is divine.
Usually the vanillas are better than the chocolate ones, and
they have to be the easy spread herble, so they're
almost whipped. Yeah, and you you want to leave it
at room temperatures as pliable. Oh, it has to be
a room temperature, of course. Yeah, yeah, clearly, all right.
(17:51):
You you were a trailblazer when it came to this
frosting board. What's what's the next TikTok trend? Oh gosh,
I have no man, I am. I'm really limited in
the scope of what I can and cannot accomplish. So
I'm not sure. But I actually I did think of
something I will take. Now that we're post Thanksgiving, I
will tell you this other thing that I made that
I Tyler. If you steal this, I am for sure
(18:14):
it's I'm saying it was mine. First, you take left it, okay,
you take leftover turkey, and you chop, chop, chop, chop chop.
Everything tastes better chopped. Chop it like you have no teeth,
Like it's that chopped. Then you saute in a pan
and so it's hot and delicious. Then you take a
bag of frozen vegetables, like the organic frozen vegetables, the
chopped carrots. It's chopped carrots, celery, peas, and corn, and
(18:37):
you either saute it or microwave it. You mix it
with the turkey, you season it really well and you
add cranberry sauce and you eat it all in a mug,
and it's thanksgiving it a mug. You're welcome. I love that,
you know. And that's the thing about it, because like
I don't, I don't. I don't think like leftovers need
to be pretty right. I think it's it's about like
trying to celebrate those flavors again. It's like that salty
(18:58):
sweet combination between cranberry sauce and then the like the
well seasoned turkey and those vegetables for good crunch. I
think that's great. There's no shame in that game. Like
you've got you've got your big fuzzy socks on, you know,
you got your feet kicked up watching a good movie
over the holidays, and you're just like like tearing through
this mugg and yummy stuff. Good on you. I think
that's great. Now Here and now here here, Here's I'm
(19:19):
gonna give you one back, right and and you heard
it here first. You could totally do this because I
haven't done it yet, but I was thinking about what
could be another really good board idea. You heard it
here first. The baked potato board. Right, potato board. It
could be a mashed potato board. But I think the
mashed potatoes will get cold. Okay, but but and but
(19:39):
I think there's some there's some they're they're my friend.
I like where you're going with that. Right, but but
but but so following this so so baked potato board. Right, So,
you take new potatoes, like small, little golf ball size
new potatoes. You put them in a pot of water, salt, garlic,
bay leaf, simmer them until they're salt okay, Drain them
in a colander um, and then put them onto a
(20:00):
sheet pan and then use the back of a of
a glass and mash them until they kind of get
like sort of flat where they're they're kind of pretty
and kind of crusty and kind they look like they're
nice and mashed a little bit of extra virgin olive oil.
Put them back in the oven and bake them until
they're crispy. Okay. So that's the potato part of the
baked potato board. Now the board, you're gonna take sour cream.
You can go crim fresh if you want to get
(20:21):
fancy with it. Right, that's gonna be the base smear
and then then you want to add like cheddar cheese, bacon,
green onion, um, salt, pepper, olive oil. You know, it
could could be you get those salsa on top of it,
whatever you want to write, and then you take the hot,
crunchy potatoes and then you smush it through all the
yummy baked potato flavors and then you snack away because
(20:43):
you just made like a little baked potato spoons. Oh
my god, oh my god with him, and I'm like,
I gotta go eat. I can do this. I could
do this all day long. I can I get write
recipes all day long. What if half the board you
do sweet potato and then you have some brown sugar
and you have some marshmallow fluff and some marshmallows. This
(21:05):
is this is this is the wonderful world about you know,
like good FOODI people get together and sharing ideas. We
could do this all day long. I think it's actually
kind of fun too write. Okay, so sweet potatoes and
then you got marshmallows. Oh dig it, right, so you
take marshmallows, right, Yeah, you take marshmallows yeah, into a
baking dish, right, and then it's kind of pop them
into the oven under the broiler, and it's kind of
(21:25):
let that that you know you could do you can
make a s'more board. We could rip on this all
day long. Yeah, well, Jenny, thank you so much for
stopping by two dudes in the kitchen. It's been wonderful
chatting with you. Um and also everyone out there stops
stealing her frosting idea. If people want to go watch
the original the O G frosting video. What's your what's
(21:47):
your TikTok? And where can people find you? My TikTok
isn't Jenny Hutt. My Instagram is just Jenny Hutt, and
my podcast is just Jenny with Jenny Hutt. So yeah,
I love that. I love it's great and you keep
on innovating. I think the stuff is so interesting. And
I really really respect TikTok, right because it's kind of
opened up the world for you know, for creatives just
(22:08):
to just share what not necessarily recipes, but kitchen wisdom, right,
what's working for you at home in your kitchen. And
I think it's such a great way to connect with
a lot of people. And you make it so easy
and you make it fun. And I could watch that
video over and over again. Thank you, Jenn, have a
wonderful holiday. Thank you you guys, thank you so much.
(22:30):
Take good care here all right. Up next on Two
Dudes in the Kitchen, we have Dorothy Kurrn on the
show right now, a professional food blogger for over ten years.
That sounds like the greatest job ever. It's pretty it's
pretty amazing. How did you get started in doing this? Um?
It was I kind of fell into it by accident.
(22:51):
My daughter was going to kindergarten, wanted to find something
to do. A friend mentioned pioneer woman started reading you know,
food blogs, and then just started. It took me a
few years realized that it was actually more than just
a journal. Um. And then that's where how I just
kept working on it and now I am where I
am today. Well, Dorothy, what I really like about this
(23:11):
because there's more than one avenue uh to be recognized
and respected in the food community now. And I think
a lot of folks um that start off with with
food blogs, um, they end up getting a cookbook deal, right,
They ended up they end up as a guest judge
on some Food Network show. And I think it's a
(23:32):
really really great way to kind of express your creativity
and your passion for food. And I think what could
be a fun story for a lot of people to
listen to a I'm dining here were you're making for
the holidays? Well, I was watching some of your your
videos and you know, originally it was all about the
sharcuterie boards and that big trend, and now things have
changed to butter boards. And then I was watching one
(23:55):
of your videos and it wasn't butterboards, but it was
kind of similar. Tell everyone kind of, uh, kind of
what you've been doing. Yeah, I made a Christmas tree
frosting board and it it went a little crazy on Instagram.
Um it just you know, I was seeing like I
made a couple of butter boards and I thought, oh
my gosh, these are good. This is disgusting. It's like
eating a stick of butter. But it was actually really good,
(24:15):
and uh it was putting enough to good toppings on there,
and it's like it's like having butter on bread and
being a dessert blogger, of course I went sweet with
those and then was trying to think, you know, what
other things can you do on a board and frosting
kind of you know, as a natural progression, because I
love who doesn't love cookies and frosting, especially at the holidays.
Sometimes it's gonna be polarizing with that kind of stuff.
(24:37):
You're not boring, right, And that's the I think definitely
kind of putting a really good fun idea out there.
Um that's obviously kid friendly, right, It's obviously going to
be the um, the focus of a dessert buffet right
for the holidays. Everyone's going to think about it. And
I think, Um, what I really love about TikTok. Now,
(24:57):
there's some there's some terrible ideas for a round tick yes,
check it in Nike. Well, there's some real doozy's out
there right, right, But I think I think the the
innovative ideas that are that are simple, perfect, Like I
get so much as as a guy has written like
seventeen cookbooks, I get so much FOMO from from like
(25:18):
great ideas that I really wish I came up with.
And I think I think the Christmas tree frosting board
is kind of one of those like simple things like
that is just genius and you can edit it for anything,
you can do any holiday, and you can make it homemade.
You can. I mean, I did you know there's no
shame in the semi homemade games. You can totally, like,
(25:39):
if you're not like into like mixing your own frosting,
you can use the cano frosting. It's fine. Kids aren't
gonna care. Um, but you can also make homemade if
you want. Yeah, totally. I just said the first time
I saw that video, I'm like, that is absolutely genius.
And it's like this iteration thing to kind of start again.
Started off with butter, then moved into like cream cheeseboards
were kind of popular, and then uh, and now think
(26:00):
the frosty riff on. This is just really excited. It's fun. Yeah, yeah,
I want to try and to tell it. Also, yeah,
anything that's smearrable. I think you can make a board
of the right mash potato board. A mashed potato board
sounds fun. Yeah, yeah, that would be actually fun. Yeah.
I love that. That's great. Awesome. Now I'm just hungry.
We needed some female energy and two dudes in the kitchen.
(26:20):
It was getting a little BROI I think it's not
just two dudes in the kitchen and we we're there's
there's plenty plenty seats at the table, so we're happy
to have you. Welcome, Thank you so much for having me.
All Right up next on two Dudes in the Kitchen,
we have the immensely talented chef Terry on the show.
You've been with Goodiver since that, right, that is quick?
(26:42):
That was my first day, my first year here at
the company. So yeah, thirty four years and loving every
single day of it. So how does one get a
job at Goodiver? Um? It's not easy. Um. You know,
first and overall you need to have at least you know,
if you want to be a chef at Goodava, you
(27:03):
need to have the proper background. So for me, I
did a traditional apprenticeship in Belgium and so yeah, I
had my company for a while and then you know,
God saw me in the show and they needed to
master's reproductive to lead their R and D team, And
I started in, can you answer this for me? What
(27:28):
makes Belgian chocolate so special? Oh, it's it's the chocolate itself,
you know, it's the being blend. It's the way that
the chocolate this process, it's you know, it's the balance
in the chocolate itself. Um. For us, for example, we
(27:48):
have a proprietary bean blend for Goodiva and the way
that we're processing the chocolate, especially the roasting part of
it is a secret that very few people in the
company know, but that gives you that sequential experience. And
those undertone notes that are the signature of the brand.
For example, for US Forward dark chocolate, it's red berry
(28:11):
and big brownie notes. Okay, so every shocolate tea in
Belgium has a little bit their signature in their curvature. Okay,
but it's a tradition in the country, you know, it's
part of I think it's part of the blood type
of the Belgium people is to have chocolate in their veins.
Something like that. I love that and and a lot
(28:31):
of people when when when you taste a well balanced
chocolate that that comes from uh many different origins, a
lot like the way you'll you'll you'll drink a coffee
right that that's a blend of you know, Sumatra and
Jakarta and like South American beans, right, chocolate is very
very similar and the ter war makes all the difference
in the world. If you ever get a chance to
(28:52):
taste single origin chocolates, your mind will be blown about
how different chocolate can taste. Dress nut brownie, These like
really kind of wonderful tar war notes in this and
and then and then you you take those individual cocao
beans and you blend them together to create your signature,
balanced flavor profile. And it's sort of like an editorial
process a lot like making wine. Absolutely, and you can
(29:15):
see the ground the Grane Chateau in France, that's what
they do. You know, Champagne has five different genomes of
grapes to make the champagne to have that particular flavor profile.
It's the same for us. You know, the Diva it's
nineties six years old, and and that being blend has
been very very closely guarded, you know, because it's a signature.
(29:40):
It's a swash of diver you know um and yes
we have elected to to do a being blend to
keep that signature, to have that profile. But it's not
only the cacao beans. It's also how you process it,
the roasting time, the roasting temperatures, you know, how you
counch you know, um our chocolate discomes for a long
(30:03):
time to have that smoothness and that balance, and that's
what you're going to finding good diver chocolate. It's the
balance to see controlled experience. You know, that's the white
table experience. What's the best time of year to enjoy chocolate?
You think winter, definitely, you know it's a it's a
winter food well for me every time of the year, right,
(30:27):
it's a good group for me, right, right, So that
specifically that you know, during the holidays, it's all about sharing.
It's all about spending time with the loved ones. You know,
it's all about those brown notes, and you know, the
evergreens and the romatics of chocolate fits very well in
(30:48):
all that. You know, it's a perfect harmony. But it's
not only you know, to share with the family. You know,
you can be selfish sometimes the holidays can be a
little bit stressful, and nothing better than sit down having
your best you know, your favorite beverage and have a
little piece of chocolate and and just let yourself go
(31:09):
into the experience, sequential experience. And chef I always think
it's that one little upgrade if you're if you really
like making cookies and and let's just say you normally
make the recipe on the back of the bag of
the chips that you buy from the grocery store. If
you upgrade and actually get a really wonderful chocolate. And
let's just use say you use the same cookie recipe,
(31:31):
but but the quality of the chocolate you use, you
take that upgrade level. You never made better cookies, right,
it's so explosively delicious, especially with something like a diver.
I totally agree with you, Chef, And you know that
better than anybody. You know the quality of your ingredients
is essential. Right, Um, you can use a compound coding, okay,
(31:52):
a fake chocolate. Sure you will do chocolate chip cookie,
but it's it's not going to taste good. It's that
sequential experience. Yeah, you're finishing if your cookie, and then
the chocolate comes in, and then you find those brownie notes,
you find those very notes, and and it's a romance.
It's it's it's an experience, all right, Chef, Let's talk
about chocolate chip cookies for a second. So I think
(32:14):
that's the base note of every really good chocolate tier. Right,
It's like, how do you how do you transcribe that
into something that everybody can get their head around. Right, So,
so two quick questions. Chewy or crispy that's the first one. Well, Chef,
I have a recipe actually that combined both chewy and crispy.
(32:36):
Walk me through that, because that's the holy grail. If
you can, if you can have something it's crispy on
the outside and you break it and half and it's
a gooey Tell everybody how you get that. Okay. It's
all about the sugar that you're using. Okay. So you
can do your regular you know, chocolate chip cookie batter, okay,
But then in that in that batter you can use
(32:58):
the Marrow sugar okay, which just a larger rougher um
crystal size, okay, and it's less refined. So when now
so it has those brown notes and it's a little
bit less sweet. Okay. So now you have your your
soft cookie. And then suddenly you're going to the Damara
sugar okay, and you find that a new grocery store.
(33:21):
It's pretty available, and then now you have the crispiness
into it. So it's soft and crispy, and it's all
in the balance of how much sugar you're putting in
there and the type of Damara sugar that you can
find ahead, so you get you get the best of
both worlds. That that to me is always that that
(33:41):
because I I like a good crispy cookie. I prefer
chewy cookie. I like it. But if you can get
like if I can get my teeth into it and
get that crunchy snap and then kind of get that
goo on the middle, if you can nail that, I
think it's always just the pinnacle of the cookie world.
But also chef one. One thing is that it's a
temperature that your baking your cookie at. Okay, if you
(34:02):
go with a very warm batter into your oven, they're
going to be flat. It's more like a pan scate
than a cookie. Chill them off before you start baking.
Then you have that beautiful mound. Okay, And now you
can go to the layers. And on top of that,
if you put some good either or you know, a
good quality chocolate in your in your cookie, now you
(34:24):
have the experience and it's inviting because it's round, it's
bombed up. You know, you go to the different layers,
you know, you your experience that crispiness and here you go.
You can have those And I love that. Let's switch
gears to to chocolate covered strawberries, and I think that
that's kind of one of those really super elegant desserts
that I think a lot of people like they want
(34:45):
to try to make it at home, but there's a
certain technique when it comes like like tempering chocolate. Is
there an easy way to do that? Could you describe
like what seeding means when it comes to tempering chocolate,
or how can people make really really nice chocolate covered
strawberries at home? Okay, Um, it is not easy. Okay,
I'm going to premise everybody it's not easy to do.
(35:05):
But um, the world tom is two third one third. Okay,
So you take your chocolate two thirds, you will melt it, Okay,
be carful, chocolate will burn above degrees fahnite and and
white it's even lower than that, okay, and milk also,
so be gentle. You can you can't count the th
(35:28):
into microwave, you can't, and and so chef, you want
to encourage people to get a chocolate thermometer on Amazon.
They're not very expensive, but if you really want to
get into this, and a lot of people kind of
geek out on certain chocolate things. So I think this
could be kind of like one of those new trends
that we could kind of kick started with a very
very simple technique on how to get the chocolate right right,
(35:48):
and temperatures everything. Oh, we've chocolate. It's all about you know,
crystallization and tempering. So two third, one third. So you
melt your chocolate, ben mary. If you won't, but don't,
let's water boil, right, then you're going to put moisture
new chocolate. So boiler water. Put your container, you know,
shut off the heat source. Let the chocolate melt nice,
(36:11):
nice and through it. And then if you take a
thermometer at that point you measure your chocolate should be
around hundred and five hundred and ten degrees okay, milk
around hundreds, white around okay, nice and melted. Then you
put your third of solid chocolate in there and you
start to stir it. Okay. So you take it out
(36:33):
of the bamary on your table, nice and you stir,
and with your thermometer you look and you should be okay,
around eighty six degrees okay, eighty four depending on your
chocolate and the cocoa butter content, around eighty four to
eighty six degrees. Okay, nice and stir, but chef. What
is critical is the outside temperature. Okay. If your kitchen
(36:58):
is an oven and very hot, okay, it will fail.
Your room temperature should be around seventy degrees okay, So
two third, one third melt ten degrees, put the one
third in, drop it to eighty six degrees and mixing
gently constantly. And your chocolate chocolate should be seeded tempered, okay.
(37:21):
Dip your strawberry. Starberry needs to be dry, very very dry,
very very dry, so and not coming out of the refrigerator. Okay.
Room temperature okay, Then you dip it. You put it
on a silk pad or you know, a parchment paper.
Do not put that in the refrigerator right away. You
will bloom the charcolate. It's what we call shocking right
(37:45):
So outside minutes okay, And in about five minute, three
to five minutes, your charcolate should become solid. So from
liquid to solid. If he doesn't, that mean it's not tempered.
So you dip one. You look three to five minutes,
it's solid, okay. I can't diep the rest of it, okay.
And you have around ten to fifteen minutes to dip
(38:08):
your strawberry. So two third, one third, you know, hundred
and ten eighty six room temperature seventy degrees strawberry seventy
degrees dry, dip outside five ten minutes. When the chocolate
is solid, then you can put it in the refrigerator, now, chef,
And so that that's technically the classic way to do that.
(38:29):
And if if everybody wants to kind of geek out
on that stuff, and some people like that kind of thing,
what's what's the super easy thing they can get from
the grocery store, like covidture things like that. Uh, So
you know, come to us, Yeah, order from us. Listen UM.
(38:52):
For example, our curvature. Okay, it's a fifty coo okay,
our dark one, and we specifically picked up at cocoa
content Okay, because it's a mid range and it's pleasing
a lot of people. But here again, the technique, the
cocoa beans and so forth and so on are very important.
So don't go too high in your cocoa content because
(39:13):
higher than you go, more difficulty this to temper more
cocobao in there. Okay, So go to your grocery store,
come to UM, and you know, buy yourself a good courature,
invest in your ingredients, okay, and yeah, and then go
into your kitchen and try last thing, Chef, terry. Um.
(39:36):
When I think of the holidays, I think of cold weather,
which makes me think of sitting by the fire with
a cup of hot coco. What is your perfect hot
cocoa recipe? Um, it's it's called good iva coco. Okay, okay,
(39:56):
if you if you want that, we do have Okay. Yeah.
It depends how much time you have and how much
involving you want to be. Okay, here again the same thing.
We have a very good hot coco and mint hot
cocal for the holidays. What you can do also is
you can take milk or any kind of dairy or
(40:18):
dairy substitute, okay, and you bring to a skull so
don't boil it, okay, um, and so around hundred degrees
site and then you put pieces of chocolate inside and
then you whisk. Okay. It's going to take a while
for solid chocolate to really dissolve into into your into
(40:43):
your dairy. And how much that's up to you. Is
it dark, is it white, is it milk? It's up
to you. And what I do generally is that, Okay,
I melt my chocolate tasted. I want a little bit
more cacao today. I'll put a little bit more inside.
Okay um, and yes, and then you can top it
(41:05):
or you know what, do whatever you want with it.
But that's why we created that hot co cold in
a powder, because you made it easier for customers to
do because you will be whisking for three or four
minutes before your chocolate dissolving into the chocolate into the dairy.
Mm hmm. Alright. So for the holidays, this is what
I've learned. Go to Good Diver and get all your chocolate.
(41:31):
I love it. So I got I got this really
good kind of like hybrid idea with all this kind
of stuff because this is what my brain works. Right. So,
are you guys familiar with a fogato? Right? So? Ice
cream and espresso? Right, So, if you take vanilla ice cream, like,
leave it at room temperature, let it get sort of appliable. Right.
Take a crushed crushed candy cane, right, Like, if you've
(41:53):
got like a candy cane sash laying around, pull that
in right, so so it's nice and even the disperson
you want to make sure the candy canes are finally
ground out and then take the whole bowl throw that
in the end of the freezer. Right. So we're gonna
be scooping this a little bit later, right, make a
really really good hot chocolate right right, and now you
so and and then take bowls that you want to
serve them and make sure they're frozen. Two. So, so
(42:14):
you're you're gonna get a little bit of playtime between
the hot hot chocolate and and and the now candy
cane ice cream. Oh my god, yeah oko, yeah, so
this is like candy cane ice cream cococato. Wow, I
love this idea, Chef Terry, thank you so much man
for stopping buying and talking chocolate to us. And now
(42:36):
I'm very very hungry for dessert. Thank you so much
for inviting mess of pleasure and uh yeah we we can.
We can continue. And by the way, if you want
recipes down good iva dot com so you can see
all kinds of recipes from hot coo coos too, sunky stuff,
puto cram and things like that. So cookies, we're chef.
(43:00):
Is that cookie recipe on there too? No, but I
can send it to you. Yeah, a bit a bit
of a secret. But I can't send it to you perfect.
I'd be great, would love to share that, Okay, right, okay,
thank you gentlemen. Have a great day now. Yeah, actually holidays,
Happy holidays, goodbye, goodbye. All right, dude, this is fun
(43:21):
man I as always my friend Two Dudes in a Kitchen,
and we'll see everybody next week. See you guys, all right, guys,
thanks for listening. Follow us on Instagram at two Dudes
in a Kitchen. Make sure to write us a review
and leave us five stars. We'll take that and we'll
see you guys next time. See you next time.
It's Two Dudes in a Kitchen with Tyler Florence and
Wells Adams and I heart radio podcast. All right, welcome
in due. Two dudes in a kitchen. I'm Wells Adams
alongside Tyler Florence. Hi everybody, How are you man? I'm good.
I'm good. How are you? I'm good? Are are you?
Have you been able to like um to run off
the caffeine that you drank last episode? When you drink
(00:23):
six Starbucks drinks in a row. You know, that's so
interesting because like Starbucks put so much work and and
and everybody loves it. Right, They're big holiday launch is
kind of starting off in the and the first of
the fall with her pumpkin spice latte, and then they
have a whole kind of Christmas launch. The last episode,
We've got a chance to try all six of their
new coffee offerings. Not my thing necessarily, you know, I
(00:46):
don't really consume a lot of sugar. There's a lot
of sugar in all those drinks, but there's a few
that kind of stood out. It was really good. But
that's my normal jam from a caffeine standpoint. Anyway, I
am a caffeine like junkie. I love coffee, and so
to me it was kind of fun taste us. Yeah,
your favorite, I believe was the Irish cream cold Brew,
which I wouldn't tried, and it's very good. I think
(01:07):
it's really good. It's got a nice kick. You actually
taste the coffee, so it's not just sort of like,
you know, like wet pumpkin pie. You know, it's actual,
it's actually some some they're they're in the coffee world.
It's nice. Yeah. Well, is the season for um sugary Treats,
and this episode is all gonna be predicated around desserts. Um.
(01:27):
We've got a couple of ladies who have been doing
a weird thing with butterboard trends and instead switching it
out for frosting trends. And then later on the episode
we're going to have the Man, the Myth, the Legend,
a guy who's been working at Good Die of a
Chocolate since nineteen eight in chef Terry. This episode is
(01:49):
going to be very very good and also it might
affect your blood sugar level. It might. It might. Its
like could like you know, Christmas more than most holidays.
Everyone's baking, everybody's talking about that. I think that's gonna
be a fantastic episode. Now when it comes to cookies,
my friend, is there a cookie that really kind of
(02:11):
stands out in your heart? Like? Is there one that's
like that's my absolute go to? Are you a cookie guy?
I am a cookie guy. I'm a chocolate chip guy
for sure. Um. I do like soft baked or half
baked cookies. Um big into like the gooey nous. But
hey man, you you live up in San Francisco. Um,
growing up, there was a ice cream cookie that was
(02:35):
the bomb. It's It's You've had an It's It. I
have a freezer full of it'sense. What are you talking about?
I keep it. I keep It's It's. Yeah. Those are great.
Those are that's uh yeah, it's like South San Francisco.
It's a great company. They make a great product. Yeah.
If you ever get a chance to have an It's It,
do yourself a favor and grab one. They are phenomenal.
(02:56):
All right, it's it's our it for me? What is
your favorite cookie thing? So to me like that, there's
there's uh, you know how how Superman has kryptonite, right,
and there's this one thing that just takes the guy down. Uh.
For for me, it's cookies, right. And so honestly, when
(03:19):
my my wife, and I know she does this on
purpose because this I don't know how she can avoid it,
but she'll, she'll when she gets like a grocery order,
she goes to the grocery store or she's baking. Specifically,
she puts the cookies right next to my espresso machine
in the morning, because when I get out, let's my
first go to stop and I'll look over, I'm like, damn,
there's cookies right there, and I literally eat one, maybe
(03:41):
two while I'm waiting for the coffee machine to warm up.
Like I like cookies so much. And I think now
it's kind of getting to the holiday season. So a
couple of things in particular that I think really kind
of stand out to me. Like if you go on
too like food network dot com, my big fat chocolate
chip cookie recipe is kind of like one of our benchmarks.
It is it's a perfectly balanced, fantastic recipe. It's both
(04:04):
crispy and chewy at the same time. Um, and if
you if you take the chocolate chip out of it,
you can actually add chopper cons chopper all nuts. You
can add raisins and and oatmeal to it. It's actually
a really good roadmap for recipe to do a couple
other variations on that. But it is so incredibly delicious,
it's so good to check it out. My big fat
(04:25):
chocolate chip cookie recipe on Food Network. I think it's
really great. But then when it comes to cookie specifically itself,
so um my white chocolate cranberry macadamion nut cookie bro right, like,
let that soak in, Let that soak in your soul.
For a second, white chocolate cranberry macadamia nut. I don't
(04:45):
think there's a better cookie on planet Earth. And I'm
and I'm I'm saying it. Fight me if you want to,
but I think that's the best cookie on planet Earth.
It is. It's it's got like the chewy kind of
crazy thing going on with the dried cranberries, like salty
macadamia nuts. It's it's the it's the ethereal nut of nuts.
There's nothing better than a macadamia nut. And then I
(05:08):
really I'm here for white chocolate. A lot of people
like say white chocolate is not really chocolate. I'm here
for it. I think white chocolate delicious, So I think
that's again these recipes you can google them. Tyler Florence
white chocolate cranberry macadamia nut cookie that's out there also.
But but another thing that I think is really kind
of fun because when you start to bake it, it
seems to be that moment that you can really kind
(05:29):
of connect with your family, specifically with your kids. I
think sugar cookies are those great cookies that so you
make one really really good dough, roll it out, um,
get some fun cookie cutter shapes like Christmas trees, Santa
Claus hats, candy canes, that kind of thing, and then
pop off really good shapes and bake them. Those are
so much fun. So and we we have really great
(05:50):
versions of all these recipes online just Google search like
Tyler Florence sugar Cookie, Tyler Florence, My big fat chocolate
chip cookie, so on and so on. So lots of
really great content out there if you guys to kind
of jump into great like resources, false kind of stuff.
But this is the season and I'm the guy, and
I'm I'm I'm a cookie monster, um cookie monster, my friend,
and I'm here for it. And so I think it's
(06:11):
that season to really kind of get into the kitchen
start baking stuff. The other thing that I really like
a lot um it's called Christmas trash. Do you know
what this is? No? I just assume that's like all
the wrapping paper on Christmas Day you gotta throw away.
So everybody who's listening to this podcast right now knows
about Christmas trash. They know how special this is. So
(06:32):
so it's it's it's a recipe. And I don't know
if I know the full um uh iteration of this
kind of where it came from. Apparently it was on
the back of a Checks mix box, right and again
kind of go can we talk about the stuff all
the time? Salty sweet flavor combinations, right, So this is
the pinnacle of all that, right. So, so it's a
combination of Checks mix salty pretzels, cash You nuts, Eminem's
(06:57):
melted with white chocolate, tossed together and then dried, so
both crispy from the white chocolate, also salting and swee
at the same time. That's that sort of like grab
grab that holiday snack by the handful and go walk
away like that to me is my absolute favorite snack.
It's also really easy to make and bulk and really
easy to package up and give aways like a fun gift,
(07:19):
like if you're going to a friend's house and you
just want to bring a little kind of something special,
but baking's too complicated. Christmas trash is the best thing
on planet Earth right now. I love that. Going back
to making sugar cookies, is there a trick to not
making them concrete? Because they always come out super hard
when we do them well, so I think you got
(07:40):
to make them thin, Like that's the thing about it, right,
So if if because there there is a decent amount
of sugar, which means once the once the sugar starts
to starts to melt, right when when the because the
batter itself is is like it's like like um like um,
like I'm gonna say wallpaper paste, but no, it sounds
bad to compare that to cookies, but it's it's like
it's pliable, right, so you can kind of scoop it
(08:01):
and then you were really kind of you really want
to roll it out, and you want to roll them
out relatively thin, and then you want to balance it
out with the royal icing on top. And that's that
powdered sugar water recipe. Um that that you can spoon
on top, or you can kind of put into a
small little piping bags and make really kind of pretty decorations.
We also have this variation which is kind of fun
(08:23):
when we make tie diversions of that, where you take
the royal icing and you let's say you've got a
white version of that, you've got a green version of that,
and you got a purple version, and you can kind
of get this with food coloring and you pour them
equally in like three parts in a bowl, and then
you take the sugar cookie and then kind of drop
it into all three colors at the same time, and
they give it a little simple twist. When you kind
(08:44):
of pull it out, you have a tie die cookie,
which you think is really kind of pretty. But I
think sugar cookies are really great. How you make them
not so so concrete, is that roll them out relatively
thin where they kind of snap, and then with the
royal icing, you kind of get that melt on top
of it. So the best of both worlds. But I
think sugar cookies are kind of what you leave for Santa, right,
that's the that's the thing you're leave laying around, and
(09:05):
especially because you get a chance to kind of watch
your kids handiwork. If they're making wreaths, so they're making
like stockings or Santa Claus hats, they get to draw
silly faces, and I think sometimes they're just adorable. Um,
but I think those are great, really really easy to
make and and and fun for the whole family at
a tidy cookie. Had a Grateful Dead show one time
and things did not end up well for me. Let
(09:26):
me just say that I've got a couple of those. Yeah, alright,
a couple of those had a couple of brownies, you
know what I mean. Yeah, we should do a whole
episode on on that maybe when um we should. We
don't get arrested for it, I guess we live, we
live in California. We can do it, all right. We're
gonna take a quick break and when we come back,
we're talking everything dessert, frosting boards, Yep, that's the thing.
(09:50):
It's a new thing on TikTok. And also we are
going to have someone from Goodiva Chocolates on the show.
Don't go anywhere. You're listening to two dudes in a kitchen,
all right, We're back at two dudes in a kitchen.
We're doing the the sugar and spice and everything. Nice episode,
(10:12):
just in time for Christmas. And let's bring in Jenny. Huh,
you're a radio host, author, television host, you're a lawyer. Uh,
you're also very very good in the kitchen. What don't
you do, Jenny? And you left out that I'm an inventor,
and that kind of hurts my feelings. Sorry, whatever, what
have you invented? So? I invented a kind of reading glasses.
(10:34):
They're called bunny eyes, and they're wearable, tiltable, and flippable,
and they're so you can take them off. You can
hold them in your hand like this. So I made
them so that when I got my hair colored, I
could hold them, or if I just flipped one temple,
I could lie on my son and the temple wouldn't
dig in the side of my head. This is what
happens when you're over forty. Oh my gosh, I will
congratulations on that. That's what those are. Awesome, Thanks Tyler,
(10:56):
Thank you very cool. How you doing, I'm doing okay,
I'm I'm all set for all the holidays. So the holidays, obviously,
Christmas is is coming up. Do you have a favorite
recipe to make for for the holidays, Yetty, I don't
know that I have a favorite recipe. I love bread,
I love butter, I love everything, Carbie, I love noodles.
I make a great pasta with sauce, and like mozzarella balls,
(11:20):
and because they're just my one of my favorite foods
are the little what's the name of them, the actual
name of the little like their golf ball size almost
those Oh my god. I like a hot and cold mixture.
So you go hot, hot sauce and usually a little
spicy in the sauce. And then and I learned from
Alex Gordi Shelley to put a tiny bit of sugar
(11:42):
in a spicy tomato sauce to take down the heat
a little bit. And then I throw in the mozzarella
balls and the fresh parmesan cheese. That's my favorite sugar.
Is that my secret weapon when it comes to season
food that a lot of people don't think about. Right,
So your tongue, your tongue respond spicy, sour, salty, sweet, right,
So if you're tasting something, and my wife is actually
(12:05):
really really good at seasoning things now because you know,
fifteen years hang out together, she's you know, I've tasted
every every soup and sauce she's ever made, right, So,
so what could the counterbalance something that might feel like
like good but not delicious. A little bit of sugar,
a little bit, little splash of acid, a little bit
of lemon juice will take the flavor profiles of what
(12:26):
you're working on and unlock layers of flavor that weren't
even there two seconds ago. So, especially when it comes
to acidic tomato sauces. And if you add a little
bit of chili, it's also a really good saving grace
if you've added maybe a little too much chili, right,
or maybe if you think something's a little on the
salty side, you want to counterbalance that with the other
(12:47):
side of your flavor palette. And that's just a little
bit of sugar and not a lot, just like you know,
a quarter teaspoon, right, just enough to sort of kind
of balance it out, smooth it out, really kind of
digging into that mid palate, that really yummy mid pallet.
And uh, I think it's it's a great tip. So
if you're seasoning things and you feel like you're kind
of stuck, it's like, okay, um, just like and you
(13:08):
and add a little bit. You can, you always add more,
but you can't take it out right. So it just
a little bit of sugar, give a stir and go,
oh my god, it's delicious, and a little bit more.
You'll know when to stop right when as soon as
you can taste the sugar, stop right. But it's got
to be enough. It really kind of like it's really
more of a balance technique than anything else. This was
something that you taught um taught me on worse cooks,
and it's such a like a valuable lesson real quick,
(13:32):
Like if something's too spicy, how do you fix it?
If something is too sour, how do you fix it?
If something's too salty, how do you fix it? And
something too sweet, how do you fix it? Well, well,
it's really just like thinking about your arsenal right. I
mean sometimes you can dilute it right, like if it's
too salty, you know, and you can add another candy
tomatoes right so that you kind of bulk it out,
um and sort of thin out the level of sodium
(13:53):
it's inside that. I think that's really important. Sometimes you
got a little splash of water right to kind of
like thin it out a little bit, it's sort of
kind of disperse the sodium levels or the chili levels. Um.
But then think about the other tools you've got in
your arsenal right, spicy, sour, salty, and sweet. So if
you're seasoning somebody with just salt, you really kind of
leaving a couple of other opportunities on the table, right,
(14:13):
So a little splash of acid again will wake up
a flavor profile and make things nice and bright and fresh.
And a little bit of sugar again, we'll season the
salt like salt season sugar and sugar season salt. So
you put both those together in combination. This reason that
like peanut butter brittle is so good, it's the reason
Thai food is so good, right, because you've got this
like explosive flavor combination of all of these like things
(14:34):
kind of going off in your tongue at the same time,
and it's just really really great. So so if you
feel like we should do a whole show on how
to save stuff, right, because I think that's a lot
of opportunitary. Sometimes people cook and they feel like they've
gone too far with it, right, and then what do
you do now? But I think that's really great. But
just think about spicy, sour, salty, sweet. Always keep a
bowl of lemons in the kitchen, right, and so if
you're I mean, like like, you know, savory flavors, sweet flavors,
(14:57):
a little splash of lemon makes everything taste just everything
tastes better, and it's sort of smooth, you know, makes
the flavors taste brighter, right, and and then also smooths
out everything too and really kind of affects them in palette.
When you get really good at it, your tongue will
tell you what you're not tasting when you get really
good at it. I'm not really good at it yet,
(15:18):
but I'm learning. But we will, bro we will, I mean,
so as we kind of go along with us. And
that's the fun thing about two days in the kitchen
and uh and Jenny as our as our guests on today,
we get a chance to talk about all this kind
of fun stuff, and especially around the holidays, right and Jenny,
So we just wrapped up Thanksgiving, um and we and
we got Christmas right in front of us, right now,
what are you making all the other besides desserts and
(15:39):
stuff like that, Like, what are you making for the holidays?
I thought you were gonna ask me about my my
frosting board, because you know, tell me about that. What
tell me about that too, Tell me about that, because
like I think, the frosting boards kind of on fire.
Everybody's making owneh, I know. So I look, I'm not
gonna say I was the first one to do the
frosting board, the kind of thing. I might have been
the first one to do the frosting board. And I
(16:00):
think this because there were other influencers. And yeah, I
said other, which means I'm calling myself an influencer, an
influencer light if you will. But there were other people,
more followers who did it after I did it. And
then like my followers were typing Jenny Hutt did that,
Jenny did that, blah blah blah. Look look, and then
I was not going to start fights. But anyway, that
butterboard trend started the whole thing where people were putting
(16:23):
all I think it was just steam from Justine Snacks
started the butterboard. Then I was like, well, I don't
really care about the butterboard. As much as I love
bread and butter, I don't need a butterboard. But like,
I don't know frosting and some cookies and some pretzels
Like I could get behind that. So I took some
frosting from my canister because I'm a hack, and I
(16:44):
put it on a lovely heart shaped wooden cutting board,
and then I surrounded it with all different kinds of cookies,
from Biscoff to Nutter Butters, to Oreos to Nila wafers,
and then of course I added pretzels, because if you've
not had a pretzel dip in vanilla frosting, then you
haven't lived. There's that sweet and salty. Yeah. Have you
(17:09):
taken this frosting board like out to parties? Have you
the road if you wire? H? I have not, only
because I haven't gone to a lot of parties, but
I mean I totally would. People were crazy for it,
and in my house they were crazy for it. What's
the best caned frosting? Oh my gosh, it's either I'm
(17:30):
trying to think it's the pills Barrier that there's a
Pillsberry fun fatty, which I happen to think is divine.
Usually the vanillas are better than the chocolate ones, and
they have to be the easy spread herble, so they're
almost whipped. Yeah, and you you want to leave it
at room temperatures as pliable. Oh, it has to be
a room temperature, of course. Yeah, yeah, clearly, all right.
(17:51):
You you were a trailblazer when it came to this
frosting board. What's what's the next TikTok trend? Oh gosh,
I have no man, I am. I'm really limited in
the scope of what I can and cannot accomplish. So
I'm not sure. But I actually I did think of
something I will take. Now that we're post Thanksgiving, I
will tell you this other thing that I made that
I Tyler. If you steal this, I am for sure
(18:14):
it's I'm saying it was mine. First, you take left it, okay,
you take leftover turkey, and you chop, chop, chop, chop chop.
Everything tastes better chopped. Chop it like you have no teeth,
Like it's that chopped. Then you saute in a pan
and so it's hot and delicious. Then you take a
bag of frozen vegetables, like the organic frozen vegetables, the
chopped carrots. It's chopped carrots, celery, peas, and corn, and
(18:37):
you either saute it or microwave it. You mix it
with the turkey, you season it really well and you
add cranberry sauce and you eat it all in a mug,
and it's thanksgiving it a mug. You're welcome. I love that,
you know. And that's the thing about it, because like
I don't, I don't. I don't think like leftovers need
to be pretty right. I think it's it's about like
trying to celebrate those flavors again. It's like that salty
(18:58):
sweet combination between cranberry sauce and then the like the
well seasoned turkey and those vegetables for good crunch. I
think that's great. There's no shame in that game. Like
you've got you've got your big fuzzy socks on, you know,
you got your feet kicked up watching a good movie
over the holidays, and you're just like like tearing through
this mugg and yummy stuff. Good on you. I think
that's great. Now Here and now here here, Here's I'm
(19:19):
gonna give you one back, right and and you heard
it here first. You could totally do this because I
haven't done it yet, but I was thinking about what
could be another really good board idea. You heard it
here first. The baked potato board. Right, potato board. It
could be a mashed potato board. But I think the
mashed potatoes will get cold. Okay, but but and but
(19:39):
I think there's some there's some they're they're my friend.
I like where you're going with that. Right, but but
but but so following this so so baked potato board. Right, So,
you take new potatoes, like small, little golf ball size
new potatoes. You put them in a pot of water, salt, garlic,
bay leaf, simmer them until they're salt okay, Drain them
in a colander um, and then put them onto a
(20:00):
sheet pan and then use the back of a of
a glass and mash them until they kind of get
like sort of flat where they're they're kind of pretty
and kind of crusty and kind they look like they're
nice and mashed a little bit of extra virgin olive oil.
Put them back in the oven and bake them until
they're crispy. Okay. So that's the potato part of the
baked potato board. Now the board, you're gonna take sour cream.
You can go crim fresh if you want to get
(20:21):
fancy with it. Right, that's gonna be the base smear
and then then you want to add like cheddar cheese, bacon,
green onion, um, salt, pepper, olive oil. You know, it
could could be you get those salsa on top of it,
whatever you want to write, and then you take the hot,
crunchy potatoes and then you smush it through all the
yummy baked potato flavors and then you snack away because
(20:43):
you just made like a little baked potato spoons. Oh
my god, oh my god with him, and I'm like,
I gotta go eat. I can do this. I could
do this all day long. I can I get write
recipes all day long. What if half the board you
do sweet potato and then you have some brown sugar
and you have some marshmallow fluff and some marshmallows. This
(21:05):
is this is this is the wonderful world about you know,
like good FOODI people get together and sharing ideas. We
could do this all day long. I think it's actually
kind of fun too write. Okay, so sweet potatoes and
then you got marshmallows. Oh dig it, right, so you
take marshmallows, right, Yeah, you take marshmallows yeah, into a
baking dish, right, and then it's kind of pop them
into the oven under the broiler, and it's kind of
(21:25):
let that that you know you could do you can
make a s'more board. We could rip on this all
day long. Yeah, well, Jenny, thank you so much for
stopping by two dudes in the kitchen. It's been wonderful
chatting with you. Um and also everyone out there stops
stealing her frosting idea. If people want to go watch
the original the O G frosting video. What's your what's
(21:47):
your TikTok? And where can people find you? My TikTok
isn't Jenny Hutt. My Instagram is just Jenny Hutt, and
my podcast is just Jenny with Jenny Hutt. So yeah,
I love that. I love it's great and you keep
on innovating. I think the stuff is so interesting. And
I really really respect TikTok, right because it's kind of
opened up the world for you know, for creatives just
(22:08):
to just share what not necessarily recipes, but kitchen wisdom, right,
what's working for you at home in your kitchen. And
I think it's such a great way to connect with
a lot of people. And you make it so easy
and you make it fun. And I could watch that
video over and over again. Thank you, Jenn, have a
wonderful holiday. Thank you you guys, thank you so much.
(22:30):
Take good care here all right. Up next on Two
Dudes in the Kitchen, we have Dorothy Kurrn on the
show right now, a professional food blogger for over ten years.
That sounds like the greatest job ever. It's pretty it's
pretty amazing. How did you get started in doing this? Um?
It was I kind of fell into it by accident.
(22:51):
My daughter was going to kindergarten, wanted to find something
to do. A friend mentioned pioneer woman started reading you know,
food blogs, and then just started. It took me a
few years realized that it was actually more than just
a journal. Um. And then that's where how I just
kept working on it and now I am where I
am today. Well, Dorothy, what I really like about this
(23:11):
because there's more than one avenue uh to be recognized
and respected in the food community now. And I think
a lot of folks um that start off with with
food blogs, um, they end up getting a cookbook deal, right,
They ended up they end up as a guest judge
on some Food Network show. And I think it's a
(23:32):
really really great way to kind of express your creativity
and your passion for food. And I think what could
be a fun story for a lot of people to
listen to a I'm dining here were you're making for
the holidays? Well, I was watching some of your your
videos and you know, originally it was all about the
sharcuterie boards and that big trend, and now things have
changed to butter boards. And then I was watching one
(23:55):
of your videos and it wasn't butterboards, but it was
kind of similar. Tell everyone kind of, uh, kind of
what you've been doing. Yeah, I made a Christmas tree
frosting board and it it went a little crazy on Instagram.
Um it just you know, I was seeing like I
made a couple of butter boards and I thought, oh
my gosh, these are good. This is disgusting. It's like
eating a stick of butter. But it was actually really good,
(24:15):
and uh it was putting enough to good toppings on there,
and it's like it's like having butter on bread and
being a dessert blogger, of course I went sweet with
those and then was trying to think, you know, what
other things can you do on a board and frosting
kind of you know, as a natural progression, because I
love who doesn't love cookies and frosting, especially at the holidays.
Sometimes it's gonna be polarizing with that kind of stuff.
(24:37):
You're not boring, right, And that's the I think definitely
kind of putting a really good fun idea out there.
Um that's obviously kid friendly, right, It's obviously going to
be the um, the focus of a dessert buffet right
for the holidays. Everyone's going to think about it. And
I think, Um, what I really love about TikTok. Now,
(24:57):
there's some there's some terrible ideas for a round tick yes,
check it in Nike. Well, there's some real doozy's out
there right, right, But I think I think the the
innovative ideas that are that are simple, perfect, Like I
get so much as as a guy has written like
seventeen cookbooks, I get so much FOMO from from like
(25:18):
great ideas that I really wish I came up with.
And I think I think the Christmas tree frosting board
is kind of one of those like simple things like
that is just genius and you can edit it for anything,
you can do any holiday, and you can make it homemade.
You can. I mean, I did you know there's no
shame in the semi homemade games. You can totally, like,
(25:39):
if you're not like into like mixing your own frosting,
you can use the cano frosting. It's fine. Kids aren't
gonna care. Um, but you can also make homemade if
you want. Yeah, totally. I just said the first time
I saw that video, I'm like, that is absolutely genius.
And it's like this iteration thing to kind of start again.
Started off with butter, then moved into like cream cheeseboards
were kind of popular, and then uh, and now think
(26:00):
the frosty riff on. This is just really excited. It's fun. Yeah, yeah,
I want to try and to tell it. Also, yeah,
anything that's smearrable. I think you can make a board
of the right mash potato board. A mashed potato board
sounds fun. Yeah, yeah, that would be actually fun. Yeah.
I love that. That's great. Awesome. Now I'm just hungry.
We needed some female energy and two dudes in the kitchen.
(26:20):
It was getting a little BROI I think it's not
just two dudes in the kitchen and we we're there's
there's plenty plenty seats at the table, so we're happy
to have you. Welcome, Thank you so much for having me.
All Right up next on two Dudes in the Kitchen,
we have the immensely talented chef Terry on the show.
You've been with Goodiver since that, right, that is quick?
(26:42):
That was my first day, my first year here at
the company. So yeah, thirty four years and loving every
single day of it. So how does one get a
job at Goodiver? Um? It's not easy. Um. You know,
first and overall you need to have at least you know,
if you want to be a chef at Goodava, you
(27:03):
need to have the proper background. So for me, I
did a traditional apprenticeship in Belgium and so yeah, I
had my company for a while and then you know,
God saw me in the show and they needed to
master's reproductive to lead their R and D team, And
I started in, can you answer this for me? What
(27:28):
makes Belgian chocolate so special? Oh, it's it's the chocolate itself,
you know, it's the being blend. It's the way that
the chocolate this process, it's you know, it's the balance
in the chocolate itself. Um. For us, for example, we
(27:48):
have a proprietary bean blend for Goodiva and the way
that we're processing the chocolate, especially the roasting part of
it is a secret that very few people in the
company know, but that gives you that sequential experience. And
those undertone notes that are the signature of the brand.
For example, for US Forward dark chocolate, it's red berry
(28:11):
and big brownie notes. Okay, so every shocolate tea in
Belgium has a little bit their signature in their curvature. Okay,
but it's a tradition in the country, you know, it's
part of I think it's part of the blood type
of the Belgium people is to have chocolate in their veins.
Something like that. I love that and and a lot
(28:31):
of people when when when you taste a well balanced
chocolate that that comes from uh many different origins, a
lot like the way you'll you'll you'll drink a coffee
right that that's a blend of you know, Sumatra and
Jakarta and like South American beans, right, chocolate is very
very similar and the ter war makes all the difference
in the world. If you ever get a chance to
(28:52):
taste single origin chocolates, your mind will be blown about
how different chocolate can taste. Dress nut brownie, These like
really kind of wonderful tar war notes in this and
and then and then you you take those individual cocao
beans and you blend them together to create your signature,
balanced flavor profile. And it's sort of like an editorial
process a lot like making wine. Absolutely, and you can
(29:15):
see the ground the Grane Chateau in France, that's what
they do. You know, Champagne has five different genomes of
grapes to make the champagne to have that particular flavor profile.
It's the same for us. You know, the Diva it's
nineties six years old, and and that being blend has
been very very closely guarded, you know, because it's a signature.
(29:40):
It's a swash of diver you know um and yes
we have elected to to do a being blend to
keep that signature, to have that profile. But it's not
only the cacao beans. It's also how you process it,
the roasting time, the roasting temperatures, you know, how you
counch you know, um our chocolate discomes for a long
(30:03):
time to have that smoothness and that balance, and that's
what you're going to finding good diver chocolate. It's the
balance to see controlled experience. You know, that's the white
table experience. What's the best time of year to enjoy chocolate?
You think winter, definitely, you know it's a it's a
winter food well for me every time of the year, right,
(30:27):
it's a good group for me, right, right, So that
specifically that you know, during the holidays, it's all about sharing.
It's all about spending time with the loved ones. You know,
it's all about those brown notes, and you know, the
evergreens and the romatics of chocolate fits very well in
(30:48):
all that. You know, it's a perfect harmony. But it's
not only you know, to share with the family. You know,
you can be selfish sometimes the holidays can be a
little bit stressful, and nothing better than sit down having
your best you know, your favorite beverage and have a
little piece of chocolate and and just let yourself go
(31:09):
into the experience, sequential experience. And chef I always think
it's that one little upgrade if you're if you really
like making cookies and and let's just say you normally
make the recipe on the back of the bag of
the chips that you buy from the grocery store. If
you upgrade and actually get a really wonderful chocolate. And
let's just use say you use the same cookie recipe,
(31:31):
but but the quality of the chocolate you use, you
take that upgrade level. You never made better cookies, right,
it's so explosively delicious, especially with something like a diver.
I totally agree with you, Chef, And you know that
better than anybody. You know the quality of your ingredients
is essential. Right, Um, you can use a compound coding, okay,
(31:52):
a fake chocolate. Sure you will do chocolate chip cookie,
but it's it's not going to taste good. It's that
sequential experience. Yeah, you're finishing if your cookie, and then
the chocolate comes in, and then you find those brownie notes,
you find those very notes, and and it's a romance.
It's it's it's an experience, all right, Chef, Let's talk
about chocolate chip cookies for a second. So I think
(32:14):
that's the base note of every really good chocolate tier. Right,
It's like, how do you how do you transcribe that
into something that everybody can get their head around. Right, So,
so two quick questions. Chewy or crispy that's the first one. Well, Chef,
I have a recipe actually that combined both chewy and crispy.
(32:36):
Walk me through that, because that's the holy grail. If
you can, if you can have something it's crispy on
the outside and you break it and half and it's
a gooey Tell everybody how you get that. Okay. It's
all about the sugar that you're using. Okay. So you
can do your regular you know, chocolate chip cookie batter, okay,
But then in that in that batter you can use
(32:58):
the Marrow sugar okay, which just a larger rougher um
crystal size, okay, and it's less refined. So when now
so it has those brown notes and it's a little
bit less sweet. Okay. So now you have your your
soft cookie. And then suddenly you're going to the Damara
sugar okay, and you find that a new grocery store.
(33:21):
It's pretty available, and then now you have the crispiness
into it. So it's soft and crispy, and it's all
in the balance of how much sugar you're putting in
there and the type of Damara sugar that you can
find ahead, so you get you get the best of
both worlds. That that to me is always that that
(33:41):
because I I like a good crispy cookie. I prefer
chewy cookie. I like it. But if you can get
like if I can get my teeth into it and
get that crunchy snap and then kind of get that
goo on the middle, if you can nail that, I
think it's always just the pinnacle of the cookie world.
But also chef one. One thing is that it's a
temperature that your baking your cookie at. Okay, if you
(34:02):
go with a very warm batter into your oven, they're
going to be flat. It's more like a pan scate
than a cookie. Chill them off before you start baking.
Then you have that beautiful mound. Okay, And now you
can go to the layers. And on top of that,
if you put some good either or you know, a
good quality chocolate in your in your cookie, now you
(34:24):
have the experience and it's inviting because it's round, it's
bombed up. You know, you go to the different layers,
you know, you your experience that crispiness and here you go.
You can have those And I love that. Let's switch
gears to to chocolate covered strawberries, and I think that
that's kind of one of those really super elegant desserts
that I think a lot of people like they want
(34:45):
to try to make it at home, but there's a
certain technique when it comes like like tempering chocolate. Is
there an easy way to do that? Could you describe
like what seeding means when it comes to tempering chocolate,
or how can people make really really nice chocolate covered
strawberries at home? Okay, Um, it is not easy. Okay,
I'm going to premise everybody it's not easy to do.
(35:05):
But um, the world tom is two third one third. Okay,
So you take your chocolate two thirds, you will melt it, Okay,
be carful, chocolate will burn above degrees fahnite and and
white it's even lower than that, okay, and milk also,
so be gentle. You can you can't count the th
(35:28):
into microwave, you can't, and and so chef, you want
to encourage people to get a chocolate thermometer on Amazon.
They're not very expensive, but if you really want to
get into this, and a lot of people kind of
geek out on certain chocolate things. So I think this
could be kind of like one of those new trends
that we could kind of kick started with a very
very simple technique on how to get the chocolate right right,
(35:48):
and temperatures everything. Oh, we've chocolate. It's all about you know,
crystallization and tempering. So two third, one third. So you
melt your chocolate, ben mary. If you won't, but don't,
let's water boil, right, then you're going to put moisture
new chocolate. So boiler water. Put your container, you know,
shut off the heat source. Let the chocolate melt nice,
(36:11):
nice and through it. And then if you take a
thermometer at that point you measure your chocolate should be
around hundred and five hundred and ten degrees okay, milk
around hundreds, white around okay, nice and melted. Then you
put your third of solid chocolate in there and you
start to stir it. Okay. So you take it out
(36:33):
of the bamary on your table, nice and you stir,
and with your thermometer you look and you should be okay,
around eighty six degrees okay, eighty four depending on your
chocolate and the cocoa butter content, around eighty four to
eighty six degrees. Okay, nice and stir, but chef. What
is critical is the outside temperature. Okay. If your kitchen
(36:58):
is an oven and very hot, okay, it will fail.
Your room temperature should be around seventy degrees okay, So
two third, one third melt ten degrees, put the one
third in, drop it to eighty six degrees and mixing
gently constantly. And your chocolate chocolate should be seeded tempered, okay.
(37:21):
Dip your strawberry. Starberry needs to be dry, very very dry,
very very dry, so and not coming out of the refrigerator. Okay.
Room temperature okay, Then you dip it. You put it
on a silk pad or you know, a parchment paper.
Do not put that in the refrigerator right away. You
will bloom the charcolate. It's what we call shocking right
(37:45):
So outside minutes okay, And in about five minute, three
to five minutes, your charcolate should become solid. So from
liquid to solid. If he doesn't, that mean it's not tempered.
So you dip one. You look three to five minutes,
it's solid, okay. I can't diep the rest of it, okay.
And you have around ten to fifteen minutes to dip
(38:08):
your strawberry. So two third, one third, you know, hundred
and ten eighty six room temperature seventy degrees strawberry seventy
degrees dry, dip outside five ten minutes. When the chocolate
is solid, then you can put it in the refrigerator, now, chef,
And so that that's technically the classic way to do that.
(38:29):
And if if everybody wants to kind of geek out
on that stuff, and some people like that kind of thing,
what's what's the super easy thing they can get from
the grocery store, like covidture things like that. Uh, So
you know, come to us, Yeah, order from us. Listen UM.
(38:52):
For example, our curvature. Okay, it's a fifty coo okay,
our dark one, and we specifically picked up at cocoa
content Okay, because it's a mid range and it's pleasing
a lot of people. But here again, the technique, the
cocoa beans and so forth and so on are very important.
So don't go too high in your cocoa content because
(39:13):
higher than you go, more difficulty this to temper more
cocobao in there. Okay, So go to your grocery store,
come to UM, and you know, buy yourself a good courature,
invest in your ingredients, okay, and yeah, and then go
into your kitchen and try last thing, Chef, terry. Um.
(39:36):
When I think of the holidays, I think of cold weather,
which makes me think of sitting by the fire with
a cup of hot coco. What is your perfect hot
cocoa recipe? Um, it's it's called good iva coco. Okay, okay,
(39:56):
if you if you want that, we do have Okay. Yeah.
It depends how much time you have and how much
involving you want to be. Okay, here again the same thing.
We have a very good hot coco and mint hot
cocal for the holidays. What you can do also is
you can take milk or any kind of dairy or
(40:18):
dairy substitute, okay, and you bring to a skull so
don't boil it, okay, um, and so around hundred degrees
site and then you put pieces of chocolate inside and
then you whisk. Okay. It's going to take a while
for solid chocolate to really dissolve into into your into
(40:43):
your dairy. And how much that's up to you. Is
it dark, is it white, is it milk? It's up
to you. And what I do generally is that, Okay,
I melt my chocolate tasted. I want a little bit
more cacao today. I'll put a little bit more inside.
Okay um, and yes, and then you can top it
(41:05):
or you know what, do whatever you want with it.
But that's why we created that hot co cold in
a powder, because you made it easier for customers to
do because you will be whisking for three or four
minutes before your chocolate dissolving into the chocolate into the dairy.
Mm hmm. Alright. So for the holidays, this is what
I've learned. Go to Good Diver and get all your chocolate.
(41:31):
I love it. So I got I got this really
good kind of like hybrid idea with all this kind
of stuff because this is what my brain works. Right. So,
are you guys familiar with a fogato? Right? So? Ice
cream and espresso? Right, So, if you take vanilla ice cream, like,
leave it at room temperature, let it get sort of appliable. Right.
Take a crushed crushed candy cane, right, Like, if you've
(41:53):
got like a candy cane sash laying around, pull that
in right, so so it's nice and even the disperson
you want to make sure the candy canes are finally
ground out and then take the whole bowl throw that
in the end of the freezer. Right. So we're gonna
be scooping this a little bit later, right, make a
really really good hot chocolate right right, and now you
so and and then take bowls that you want to
serve them and make sure they're frozen. Two. So, so
(42:14):
you're you're gonna get a little bit of playtime between
the hot hot chocolate and and and the now candy
cane ice cream. Oh my god, yeah oko, yeah, so
this is like candy cane ice cream cococato. Wow, I
love this idea, Chef Terry, thank you so much man
for stopping buying and talking chocolate to us. And now
(42:36):
I'm very very hungry for dessert. Thank you so much
for inviting mess of pleasure and uh yeah we we can.
We can continue. And by the way, if you want
recipes down good iva dot com so you can see
all kinds of recipes from hot coo coos too, sunky stuff,
puto cram and things like that. So cookies, we're chef.
(43:00):
Is that cookie recipe on there too? No, but I
can send it to you. Yeah, a bit a bit
of a secret. But I can't send it to you perfect.
I'd be great, would love to share that, Okay, right, okay,
thank you gentlemen. Have a great day now. Yeah, actually holidays,
Happy holidays, goodbye, goodbye. All right, dude, this is fun
(43:21):
man I as always my friend Two Dudes in a Kitchen,
and we'll see everybody next week. See you guys, all right, guys,
thanks for listening. Follow us on Instagram at two Dudes
in a Kitchen. Make sure to write us a review
and leave us five stars. We'll take that and we'll
see you guys next time. See you next time.
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