Good Eats (1999–2012): Season 5, Episode 9 - Art of Darkness II: Cocoa - full transcript

HOWDY, HOWDY,
HOWDY, FOLKS.

COCO CARL HERE
ON MAIN STREET, U.S.A.

GIVING ORDINARY FOLKS
A LITTLE TASTE

OF THE EXTRAORDINARY FLAVOR
OF COCO CARL'S
CHOCOLATEY CONCOCTIONS.

HERE COMES AN
ORDINARY AMERICAN NOW.

HELLO THERE,
MR. ORDINARY AMERICAN.
HI.

HOW ABOUT A TASTE
OF COCO CARL'S

BAKE-IN-THE-BOX
BROWNIE?

DON'T YOU JUST LOVE
THAT DEEP CHOCOLATEY
FLAVOR?

YEAH, THAT'S REALLY GOOD,
THANKS.
HE LOVES IT!

HEY, HOW ABOUT A SIP
OF COCO CARL'S
COCO CUP?



WHAT ARE THOSE LITTLE
WHITE THINGS HERE?

WELL, THOSE ARE
COCO CARL'S
MAGIC MARSHMALLOWS.

I'M ALLERGIC TO THOSE.
YOU DON'T KNOW
WHAT YOU'RE MISSING.

OH, I THINK I DO,
I DO.

WELL, TRY ONE
MORE THING HERE.

THIS IS COCO CARL'S
LATEST CREATION,

COCO CARL'S BIG BROWN
SQUEEEEEZZZZEEEE....

WELL, IT'S BIG,
AND IT'S BROWN...

OH GEE, ISN'T THAT TASTY?
HA, SO YOU SEE...

WAIT A SECOND,
COME HERE, PARDNER.

SO YOU SEE,
THE REGULAR AMERICAN

LOVES COCO CARL'S
CHOCOLATEY CONCOCTIONS.

THAT JUST SHOWS YOU,
NEXT TIME YOU GET A
HANKERING FOR CHOCOLATE,

LET COCO CARL
DO ALL THE WORK.



WHAT WORK?

A GUY CAN MAKE
ALL THIS STUFF AT HOME
FROM SCRATCH

FOR LIKE...
IN NO TIME AT ALL.

WELL, DON'T FORGET
COCO CARL'S
SECRET INGREDIENTS,

THAT'S RIGHT, FOLKS.

OH, YOU MEAN LIKE
XENOL ETHA CHLOR...
OH, WELL.

HEY, YOU KNOW
THE LAST TIME
I SAW THIS WORD,

IT WAS ON THE SIDE
OF A PAINT CAN.
THAT'S ABOUT ALL
THE TIME WE HAVE.

YOU KNOW, I'M THINKING
COCO CARL THINKS
WE'RE STUPID.

WELL, DO YOU, PUNK?
AH...
OOOHHH!

WELL, I GUESS
COCO CARL DOESN'T REALIZE

THAT AS LONG AS
YOU'VE GOT QUALITY
COCOA POWDER IN THE PANTRY

AND SOUND FOOD SCIENCE
IN YOUR SOUL,

DELICACIES LIKE THESE
REALLY CAN BE GOOD EATS.

THE GREAT MAJORITY
OF PANTRY POWDERS

PALE IN COMPARISON
TO THEIR PARENT PRODUCT.

FOR INSTANCE, GARLIC POWDER.

SURE, IT SMELLS LIKE GARLIC
BUT DOESN'T REALLY TASTE
ANYTHING LIKE GARLIC.

THIS IS NOT THE CASE
WITH COCOA POWDER.

IN TRUTH, THIS STUFF
IS ACTUALLY THE PURE ESSENCE
OF CHOCOLATE.

IN FACT, WHEN UTILIZED
PROPERLY,

COCOA POWDER TASTES
MORE CHOCOLATEY
THAN CHOCOLATE.

HOW CAN THIS BE?

LET'S REVIEW OUR
CHOCOLATE-MAKING PROCEDURE,
SHALL WE?

ONCE THE COCOA BEANS
ARE REMOVED FROM
THE RIPE PODS,

THEY ARE ALLOWED TO DRY
AND PARTIALLY FERMENT
IN OPEN AIR.

AFTER A SLOW ROASTING,
THE OUTER HULLS
ARE REMOVED

REVEALING THE INNER NIBS.

THESE ARE THEN ROLLED
UNDER HEAVY STONE
OR METAL WHEELS

TO PRODUCE A BROWN PASTE
CALLED CHOCOLATE LIQUOR.

NO, THERE'S NO
ALCOHOL INVOLVED.

FROM THE TIME
OF THE MAYA
TO THE 18th CENTURY,

THIS SUBSTANCE WAS SIMPLY
MIXED WITH A FEW SPICES,

FROTHED INTO WATER,
AND SERVED.

NOW THIS BITTER
BUT STIMULATING BREW

BECAME SO POPULAR
WITH THE SPANISH
SETTLERS IN MEXICO

THAT WOMEN STARTED TAKING
GOURD-FULS OF THIS STUFF

WITH THEM TO MASS
JUST TO STAY AWAKE.

WHEN A POWERFUL BISHOP
IN CHIAPAS SPOKE OUT
ABOUT THE HABIT,

HE WAS ASSASSINATED
WITH POISONED COCOA.

NOW CHOCOLATE REMAINED
PRIMARILY A BEVERAGE
UNTIL 1828

WHEN A DUTCH CHOCOLATIER
NAMED CONRAD VAN HOUTEN

DEVISED A HYDRAULIC PRESS
THAT COULD SEPARATE
THE COCOA SOLIDS, OR CAKE,

FROM THE FAT,
OR COCOA BUTTER.

NOW CRUSH THIS CAKE FINE,
AND YOU'VE GOT...

(pounding sound)

YOU'VE GOT COCOA POWDER.

NOW THIS POWDER,
WHICH IS STILL QUITE COMMON
IN THE UNTIED STATES,

IS KNOWN AS
NATURAL COCOA POWDER,

AND IT'S EASY TO RECOGNIZE
BECAUSE IT'S KIND OF
BRICK RED,

AND IF YOU TASTE IT,
IT'S VERY BITTER.

IN FACT, IT'S GOT
A PH AROUND 5.2,
VERY ACIDIC.

OF COURSE,
VAN HOUTEN WASN'T
DONE TINKERING.

HE WANTED TO MAKE THIS
MORE PALATABLE,

SO HE TOOK IT OFF
TO THE LAB
AND MESSED WITH IT.

HE ADDED ALKALIS TO IT,
AND THAT MELLOWED
OUT THE FLAVOR,

AND IT ALSO
DARKENED THE COLOR

INTO SOMETHING
MORE CHOCOLATEY.

THIS TYPE OF COCOA,
WHICH IS QUITE COMMON
IN EUROPE,

IS CALLED DUTCH-PROCESSED
OR DUTCHED COCOA.

SO WHICH ONE'S BEST...
WELL, THAT KIND OF DEPENDS ON
WHAT YOU'RE GONNA DO WITH IT.

IN THE ANNALS
OF FOOD MYTHOLOGY,

FEW FIGURES ARE AS REVERED
AS ONE "BROWNIE" SCHRUMPF,

THE LATE 19th-CENTURY
BAKER/LIBRARIAN

WHO LEFT THE BAKING POWDER
OUT OF A CHOCOLATE CAKE
ONE DAY

AND WAS BRAVE ENOUGH
TO SERVE THE RESULTS,

WHICH EVENTUALLY BECAME
THIS COUNTRY'S
FAVORITE DESSERT.

NOW I HAVE NO IDEA
WHETHER MS. SCHRUMPF
ACTUALLY EXISTED,

BUT I AM WILLING TO BET
THAT THE BROWNIE WAS BORN
OF JUST SUCH A BUNGLE.

NOW YOU, TOO, CAN FORGET
ABOUT THE BAKING POWDER
WHEN MAKING YOUR BROWNIES,

BUT I DON'T SUGGEST
YOU FORGET THE COCOA POWDER

BECAUSE THEREIN
LIES THE SECRET.

AND 300 DEGREES HERE,
PLEASE.

I KNOW 350 IS THE NORM,
BUT I SAY EASY DOES IT
FOR CHEWY BROWNIES.

COME ON, WHAT DECENT BROWNIE
ISN'T CHEWY?

NOW WITH MOST BAKED GOODS,
PAN PREPARATION IS CRUCIAL.

IT'S ESPECIALLY TRUE
OF BROWNIES,

WHICH NEED TO BE
DE-PANNED WHILE
STILL WARM AND GOOEY

SO THEY CAN BE CUT
BEFORE THEY GET CRUSTY
ON THE OUTSIDE AND ORNERY.

YOU COULD USE
A NONSTICK PAN,
AND WE ARE,

AND YOU COULD USE
NONSTICK SPRAY,
WHICH WE ARE,

BUT THAT WOULDN'T
BE ENOUGH

BECAUSE EVEN THEN,
YOU COULD BREAK UP
DURING EXIT.

IN THIS CASE, WE'RE NOT
USING NONSTICK SPRAY
BECAUSE IT'S NONSTICK.

WE'RE USING IT BECAUSE...
WELL, IT IS STICKY,
TEMPORARILY AT LEAST,

ENOUGH TO HOLD
ONTO THIS.

THIS IS JUST
A PIECE OF PARCHMENT PAPER,

AND IT IS NOT THERE
FOR NONSTICK, EITHER,
IT IS THERE AS A SLING.

WE'RE GONNA USE THAT TO LIFT
THE BROWNIES OUT LATER.

NOW THE REST
OF THE HARDWARE --

ONE ELECTRIC MIXER,
STAND OR HAND,

DOESN'T MATTER WHICH,

ONE BOWL SCRAPER.

THIS IS THE BEST 95 CENTS
YOU WILL EVER SPEND.

YOU ARE ALSO GONNA NEED
ONE SOLITARY TOOTHPICK

AND A SIFTER.

NOW I'VE GOT
MY GRANDMOTHER'S
I REALLY LOVE IT BECAUSE...

EXCUSE ME.

(Alton)
SIFTING ACCOMPLISHES
THREE THINGS.

IT BREAKS UP THE SMALL CLODS
THAT CAN FORM IN THINGS
LIKE COCOA POWDER,

IT AERATES
COMPRESSED POWDERS
LIKE FLOUR,

AND IF USED PROPERLY,
IT CAN INTEGRATE
SMALL AMOUNTS OF POWDERS

LIKE BAKING SODA
AND BAKING POWDER.

(W)
MIXING.
WHAT?

WHY SAY INTEGRATING
WHEN YOU CAN SAY
MIXING?

WHY DO YOU ALWAYS
HAVE TO GO FOR THE WORDS
WITH THE MOST SYLLABLES?

OKAY, SIFTERS, PLEASE?

THERE ARE BASICALLY
FOUR SIFTER STYLES.

THE OLDEST OF WHICH
IS NOTHING MORE
THAN A FINE MESH BASKET.

YOU ADD THE INGREDIENTS...
OH, LIKE THIS?

THEN TAP WITH YOUR PALM
OR THE HANDLE OF THE SPOON.
SPOON.

YOU KNOW YOU'RE NOT SUPPOSED
TO BRING FOOD OR DRINK
INTO THE STORE.
YEAH, I KNOW THAT.

YOU KNOW, THAT DOES
A PRETTY GOOD JOB,

BUT IT DOES SEEM LIKE
AN AWFUL LOT OF WORK,
YOU GOT ANYTHING ELSE?

EXCUSE ME.
SURE.

AND THEN THERE ARE
SWEEP-STYLE SIFTERS.
OH, JUST LIKE
MY GRANDMA.

YOU KNOW, SHE NEVER
MADE BISCUITS WHEN SHE DIDN'T
BREAK THIS THING OUT.

WHICH IS WHY HERS
WERE ALWAYS BETTER
THAN YOURS.

WELL, THAT MAY
BE TRUE.

THE PROBLEM WITH THESE
IS THEY TEND TO THROW
AS MUCH INTO THE AIR

AS THEY SIFT.
YEAH, THAT SURE DOES.

I DON'T THINK I LIKE
THAT VERY MUCH,
GOT ANYTHING ELSE?

SHAKER SIFTERS,
WHICH UTILIZE
A SWIVEL HANDLE

RATHER THAN
INTERNAL MOVING PARTS.

INTERNAL...
WHY DID YOU SAY INTERNAL,

WHY COULDN'T YOU
JUST SAY INSIDE
LIKE NORMAL PEOPLE?

YOU ALWAYS HAVE TO USE
BIG WORDS.
THEY'RE FAST
BUT ON THE MESSY SIDE.

THAT'S LIKE A SHOTGUN,
SORRY ABOUT YOUR PANTS.

ANYTHING ELSE?
THEN WE HAVE
THE SPRING-LOADED
MODELS,

WHICH SIFT BY MOVING
A RAKING DEVICE
BACK AND FORTH

ACROSS THE SCREEN
OR SCREENS.
INTERESTING,
I LIKE THE LOOK OF THAT.

THEY'RE FAST
AND A LOT LESS MESSY
THAN OTHER MODELS,

BUT THE PROBLEM IS THAT
THE SPRING CAN WEAR
SOME PEOPLE'S HANDS OUT

BEFORE THE SIFTING
IS DONE.

WOW, LOOK AT
THAT TIGHT PATTERN,
THAT IS REALLY BEAUTIFUL.

YOU KNOW, BEING
AMBISINISTER,

I THINK I'LL OPT
FOR THE MORE NEOTERIC
OF THE QUINTUPLET,

AND ALTHOUGH
I DELECTATE IN
DISCOMMODING YOU,

I WILL TARRY HERE
NO LONGER.

AS ALWAYS, YOU HAVE BEEN
SUPERNUMERARY.

AND AS ALWAYS,
YOU'VE BEEN
SUPER-NUMBING.

CLEANUP ON AISLE
FOUR AND FIVE.

AND NOW LET'S MEET
THE BROWNIE SOFTWARE.

IT'S 1 1/4 CUP
OF NATURAL COCOA POWDER,

A CUP OF BROWN SUGAR,

A CUP OF SUGAR SUGAR,

A SCANT 1/2 CUP
OF ALL-PURPOSE FLOUR,

HALF A TEASPOON
OF KOSHER SALT,

EIGHT OUNCES
OF MELTED BUTTER,

TWO TEASPOONS
OF VANILLA EXTRACT,
AND FOUR LARGE CHICKEN EGGS.

STEP ONE, BEAT THESE.

AND DON'T GO CRACKING THEM
ON THE SIDE OF THE BOWL,

OR YOU'RE JUST GOING
TO DRIVE SHRAPNEL
UP INTO THE EGG,

AND YOU'LL HAVE
TO FISH IT OUT LATER.

ALWAYS CRACK
ON A FLAT SURFACE.

NOW WHY BOTHER
WITH THIS STEP?

WELL, BASICALLY,
EGGS IN THEIR WHOLE FORM,

THEY ARE KIND OF
LIKE A SALAD DRESSING.

I MEAN, YOU'VE GOT
AN OILY COMPONENT
AND A WATERY COMPONENT,

AND THEY DON'T LIKE TO GET ALONG
WITH EACH OTHER OR ANYTHING ELSE
FOR THAT MATTER.

BY BEATING THEM,
YOU CREATE A KIND
OF EMULSION,

AND THAT IS GOING TO MAKE
IT MUCH EASIER TO INTEGRATE
INGREDIENTS LATER ON,

AND THAT MEANS
A SMOOTHER BATTER.

(Alton)
YOU'LL KNOW YOU'VE
GOT AN EMULSION

WHEN THE EGGS
ARE LIGHT IN COLOR
AND IN TEXTURE.

JUST TURN YOUR MIXER DOWN
TO ITS LOWEST SETTING

AND CONTEMPLATE
THE DRY GOODS.

I LIKE TO SIFT
EVERYTHING TOGETHER --

THE TWO SUGARS,

THE FLOUR,

SALT,

AND LAST BUT NOT LEAST,
OF COURSE,

THE COCOA POWDER.

NOW JUST GET THIS
SIFTED RIGHT INTO...

RIGHT INTO THE WORK BOWL.

YEAH.

THERE.

NOW AS SOON AS
THE DRY INGREDIENTS ARE
INTEGRATED INTO THE EGGS,

YOU CAN ADD
THE WET WORKS --

THE VANILLA
AND THE BUTTER.

BUT GO SLOW
ON THE BUTTER.

THIS IS JUST LIKE
MAKING A SALAD DRESSING.

WE MAY ALREADY HAVE
AN EMULSION IN THERE,

BUT IF YOU DUMP
ALL THE FAT IN AT ONCE,

IT'S JUST GOING TO POOL
UP ON TOP OF THE OTHER
INGREDIENTS, NICE AND SLOW.

YOU ALSO DON'T WANT
TO BEAT THIS TOO LONG

BECAUSE YOU DON'T WANT
TO GET TOO MUCH AIR
INTO THE BATTER

BECAUSE YOU'LL JUST TURN
THIS INTO A CAKE
INSTEAD OF A BROWNIE,

AND YOU NEVER WANT
TO DO THIS AT A HIGH SPEED
FOR THE VERY SAME REASON.

NOW GIVE THIS
ABOUT 30 SECONDS,

SCRAPE DOWN THE SIDE
OF THE BOWL,

GO ABOUT ANOTHER 10,
THEN YOU'RE READY
TO FACE THE PAN.

NOW WHEN IT COMES
TO STICKY, THICK
BATTERS LIKE THIS,

I REALLY DO LIKE
USING THIS FLEXIBLE
PLASTIC DOUGH BLADE.

IT'S A LOT FASTER
THAN A HANDLED SPATULA

BECAUSE IT CAN CONFORM
TO THE BOTTOM
OF THE BOWL.

YOU CAN REALLY SCRAPE OUT
EVERY LITTLE BIT
OF BATTER,

AND THAT IS A GOOD THING.

OF COURSE, ODDS ARE GOOD
THAT YOU'RE GONNA GET
JUST A LITTLE BIT OF BATTER

ON YOUR HANDS USING
THIS KIND OF TOOL,

AND WELL, AS FAR
AS I'M CONCERNED THAT'S...

MMM.

THAT'S HALF THE FUN.

NOW STRAIGHT
INTO THE OVEN

AND SET YOUR TIMER FOR...

FORTY-FIVE MINUTES.

NOW GO WASH YOUR HANDS.

(Alton)
NOW YOUR AVERAGE
BROWNIE RECIPE

CALLS FOR AT LEAST
AN HOUR IN THE HOT BOX,

BUT I LIKE MINE
ON THE MOIST SIDE,

SO I USUALLY GO
FOR 45 MINUTES,

AND THEN I TAKE
A CORE SAMPLE,

JUST TO SEE WHAT'S
GOING ON IN THERE.

TO DO THAT, I LIKE
A TOOTHPICK.

I REALLY THINK
THOSE METAL CAKE PROBES
ARE JUST TOO SMOOTH

TO GIVE YOU ANY
REAL DATA.

RIGHT DOWN IN THE MIDDLE.

THAT'S WHAT I WANT TO SEE,
JUST A LITTLE BIT
OF CRUMB ON THERE.

PERFECT.

NOW THE TRICK HERE
IS TO GET THESE CUT
BEFORE THEY COOL DOWN.

NOW IF IT WEREN'T
FOR OUR PARCHMENT
SLING HERE,

WE'D HAVE TO FLIP
THESE OUT ONTO ONE PLATE

AND THEN FLIP AGAIN
ONTO ANOTHER,
WHICH MIGHT CAUSE BREAKAGE.

THIS WAY, THEY'RE SAFE.

NOW WHEN IT COMES
TO CUTTING,

KNIVES TEND TO CRUSH
AND CRACK BROWNIES,

SO I GO WITH
MY PIZZA CUTTER.

IT MIGHT BE NAMED AFTER PIZZA,
BUT WHAT A MULTI-TASKER IT IS.

ONE CUT THIS WAY,
ONE CUT THIS WAY.

THERE.

NOW UP ONTO A RACK
TO FINISH COOLING.

THAT WAY, WE WON'T GET
ANY CONDENSATION
TO BUILD UP.

NOW IF I ONLY HAD
A NICE GLASS...
AH.

ALMOST FORGOT,
MY RULE IS THAT
IF IT IS BAKED,

I USE NATURAL
COCOA POWDER

BECAUSE IT'S SHARP ENOUGH
TO CUT THROUGH
THE FAT AND SUGAR

OF THOSE KINDS
OF RECIPES.

TRUE, THE COLOR WON'T
BE QUITE AS DEEP
AND AS DARK...

YOU KNOW, SOMETHING ELSE
HERE THAT COULD USE
SOME DEEP AND DARK.

I THINK WE CAN
TAKE CARE OF THAT.

IF WE'RE GONNA TAKE
COCO CARL DOWN,

WE'RE GONNA HAVE TO HURT HIM
WHERE HE LIVES,

THOSE EVERYDAY ITEMS
THAT HE THINKS FOLKS
LIKE US

CAN'T MAKE FOR OURSELVES.

TAKE THIS SYRUP,
FOR INSTANCE.

IT'S NOTHING MORE
THAN A SIMPLE SUGAR SYRUP
SPICED UP WITH SOME COCOA.

THE HARDWARE --
A SMALL SAUCEPAN
OR SAUCIER,

A WHISK,
AND A SQUEEZE BOTTLE.

SOFTWARE --
THREE CUPS OF SUGAR

AND HALF AS MUCH WATER.

OKAY, THAT'S A TYPICAL
RATIO FOR A SIMPLE SYRUP.

BRING THAT TO A BOIL

ALONG WITH TWO TABLESPOONS
OF LIGHT CORN SYRUP.

NOW SINCE IT'S DEXTROSE,
IT WILL PREVENT
THE SUCROSE IN THE POT

FROM CRYSTALLIZING
DURING THE COOKING PROCESS

OR LATER ON
IN THE REFRIGERATOR
FOR THAT MATTER.

IT WILL ALSO MAKE
THE FINAL ELIXIR

NICE AND THICK AND LUSCIOUS
AT ROOM TEMPERATURE.

AS FOR THE REST
OF THE SOFTWARE --

A TABLESPOON
OF VANILLA EXTRACT,

A 1/4 TEASPOON
OF KOSHER SALT.

I ALWAYS ADD SALT
TO CHOCOLATE.

SCIENTISTS SAY THAT
SALT'S IONIC PROPERTIES

KIND OF TURN UP
THE RECEPTORS
ON OUR TONGUES --

TURBOCHARGES THEM,
SO TO SPEAK.

LAST BUT NOT LEAST, 1 1/2
CUPS OF DUTCH-PROCESSED
COCOA POWDER.

I USED DUTCH-PROCESSED
ANY TIME THERE'S
NOT ENOUGH FAT IN THE RECIPE

TO FOIL THE ACID
OF NATURAL COCOA POWDER.

NOW WE HAVE ATTAINED
BOIL-AGE.

IT'S TIME TO INTEGRATE
THE COCOA POWDER.

NOW THIS ISN'T
GOING TO BE EASY,
OKAY?

REMEMBER, THIS IS
10 TO 24 PERCENT FAT,
THAT IS WATER.

THEY DON'T WANT
TO GET ALONG...
WE'RE GOING TO MAKE 'EM.

BUT START SLOW
AND BE READY
TO WHISK FOR A WHILE.

THIS IS ONE OF THE REASONS
THAT I REALLY LIKE
A SAUCIER FOR THIS

BECAUSE YOU CAN GET
THE WHISK DOWN AROUND
IN THE CORNERS.

IT'S HARDER TO DO
WITH A SAUCE PAN.

NOW YOU'RE GOING TO BE
SITTING HERE WHISKING,

AND YOU'RE GOING TO
BE THINKING, "THIS IS NEVER
GOING TO COME TOGETHER."

BUT BELIEVE ME,
AS SOON AS THE COCOA BUTTER
IN THE COCOA POWDER

LOOSENS UP AND MELTS,

THIS IS GOING TO COME TOGETHER
INTO A NICE SMOOTH SAUCE.

THERE, AS SOON AS
IT LOOKS SMOOTH,

ADD YOUR LAST INGREDIENT,
THE VANILLA EXTRACT.

WHY ADD THIS
AT THE END?

BECAUSE IT IS
MOSTLY ALCOHOL,

AND ALCOHOL IS
FAR MORE VOLATILE
THAN WATER,

SO IF IT BOILS TOO LONG,
IT WILL JUST BOIL OUT.

SO IT'S ALWAYS
THE LAST THING IN.

NOW LET THIS THING
COME BACK TO A BOIL
AT HIGH HEAT.

BUT WATCH IT CLOSE,
AND AS SOON AS
IT STARTS TO BUBBLE,

BACK IT DOWN
TO MEDIUM HEAT

AND LET IT REDUCE SLOWLY
UNTIL THICKENED.

HOW LONG IS THAT
GOING TO TAKE...
UH-UH, NOT GONNA TELL YOU.

THERE'S JUST NO WAY
TO KNOW.

IT DEPENDS ON THE PAN,
DEPENDS ON YOUR COOKTOP.

YOU'RE JUST GOING TO HAVE
TO PAY ATTENTION.

THIS IS WHAT
YOU'RE LOOKING FOR
WHEN IT'S DONE COOKING.

SURE, IT LOOKS
A LITTLE WATERY NOW,

BUT BELIEVE ME,
IN JUST A FEW HOURS,

THIS WILL SET UP
INTO A PERFECT SYRUP.

NOW IS THE TIME
TO MOVE IT AROUND
IF YOU WANT TO.

I LIKE TO KEEP MINE
IN A LITTLE SQUEEZE BOTTLE.

THIS IS HOT,
THIS ISN'T,
LET'S KEEP IT THAT WAY.

BE VERY, VERY CAREFUL HERE,

ESPECIALLY WHEN
YOU START THE POUR.

YOU NEVER CAN BE SURE
WHERE IT'S GONNA GO.

GO VERY, VERY SLOWLY HERE.

YOU KNOW, ONE OF THE BEST
THINGS ABOUT MAKING
YOUR OWN CHOCOLATE SYRUP

IS THAT YOU GET
TO CONTROL THE INGREDIENTS.

THE STUFF THAT
COCOA CARL PUTS OUT
ON THE SHELF,

THAT'S PROBABLY
THE CHEAPEST COCOA POWDER
HE CAN GET HIS HANDS ON.

YOU CAN USE
REAL QUALITY STUFF.

THAT'S GOING TO DEFINITELY
AFFECT THE FLAVOR
OF YOUR SYRUP.

I DIDN'T SAY IT WAS FAST.

THERE, I'M GOING TO LET THAT
FINISH DRAINING BY ITSELF.

THE OTHER THING IS,
YOU WANT TO LEAVE THIS
OPEN FOR A WHILE

TO LET ANY CONDENSATION OUT,
AND LET IT COOL ON THE COUNTER
BEFORE YOU PUT ON A LID.

NOW IT LOOKS LIKE
I'VE GOT A LITTLE BIT
LEFT OVER,

I WONDER IF...

WELL, WOULD YOU
LOOK AT THAT?

THE HISTORY BOOKS TELL US
THAT AT THE HEIGHT
OF HIS POWER,

THE HOUSEHOLD
OF MONTEZUMA II

CONSUMED 50 GALLONS
OF HOT CHOCOLATE A DAY

EVERY DAY OF THE YEAR.

IN FACT, RUMOR HAS IT
THAT THE GREAT AZTEC'S
LAST OFFICIAL ACT OF STATE

WAS TO POUR A TALL
FROTHY ONE FOR A BLOND GUY
NAMED CORTEZ

WHO REALLY ENJOYED THE DRINK
AND REPAID THE FAVOR

BY WIPING OUT MONTEZUMA'S
ENTIRE CIVILIZATION.

THAT DOESN'T SOUND
VERY NICE, DOES IT?

WELL, YOU KNOW WHAT,
NEITHER DOES THIS.

OH SURE, I'VE HEARD
THE ARGUMENTS --

"MIXES ARE CONVENIENT,
MIXES ARE FOOLPROOF,

"MIXES LAST FOREVER
ON THE SHELF."

WHAT YOU NEVER HEAR
ANYBODY SAY IS THAT
MIXES TASTE GOOD.

OF COURSE,
IT DOESN'T HAVE
TO BE THAT WAY.

YOU'RE JUST GOING TO
HAVE TO TAKE RESPONSIBILITY
FOR YOUR OWN COCOA.

HERE'S HOW --

2 1/2 CUPS
OF POWDERED MILK

AND 2 CUPS OF POWDERED
OR CONFECTIONER'S SUGAR

AND ONE CUP
OF COCOA POWDER,

DUTCH-PROCESSED
FOR THIS,

AND TWO TEASPOONS
OF CORNSTARCH
TO THICKEN AND STABILIZE

AND A SCANT
TEASPOON OF SALT.

SORRY KIDS,
NO KOSHER SALT ON THIS ONE,
IT'S NOT FINE ENOUGH.

STICK WITH POPCORN SALT
OR EVEN PICKLING SALT.

AND I LIKE TO SLIP IN
A LITTLE CAYENNE PEPPER,

SOMETIMES
MORE THAN A LITTLE.

I DON'T KNOW WHY
IT WORKS SO WELL.

ALL I KNOW IS THAT
THE AZTECS DID IT,

AND THEY SEEMED
TO REALLY KNOW
THEIR COCOA.

I SUSPECT THAT IT'S
GOT TO DO WITH THE WAY
THE CHILI'S CAPSAICIN

REACTS WITH
THE POLYPHENOLS...

OH NEVER MIND,
JUST TRUST ME
ON THIS ONE.

TO SERVE YOURSELF
A LOVELY CUP, SIMPLY FILL
THE VESSEL OF YOUR CHOICE

ABOUT A THIRD
OF THE WAY FULL.

THEN ADD JUST ENOUGH
BOLING WATER TO COVER
AND MIX.

THIS IS GOING TO CREATE
A SLURRY, OR PASTE,

AND THAT IS GOING
TO MAKE SURE YOU DON'T
HAVE ANY LUMPS,

AND THAT MEANS
A NICE SMOOTH BEVERAGE.

THERE, NOW JUST GO AHEAD
AND FILL THE REST
OF THE WAY WITH WATER.

NOW IF YOU'RE
NOT IN POSSESSION OF
A MULI...

MEXICAN HOT CHOCOLATE
STIRRING STICK,

JUST GO AHEAD
AND USE A WHISK,
IT'S JUST AS GOOD.

ENJOY...
OH NO, I'M A PURIST,
THANKS.

COCOA POWDER
AS WELL AS MIXES
MADE FROM COCOA POWDER

WILL KEEP ABOUT
TWO YEARS IN THE PANTRY,

AS LONG AS THEY'RE
SEALED TIGHT AND KEPT
AWAY FROM LIGHT.

OF COURSE, HIGHER QUALITY
POWDERS --

EASILY DISTINGUISHED
BY THEIR HIGHER PRICES --

HAVE MORE FAT,
SO THEY'RE NOT GOING
TO LAST QUITE AS LONG.

WHY?

BECAUSE FATS OXIDIZE.

FOR THOSE OF YOU
WHO LOST A WAD
IN COCO CARL, INCORPORATED,

I SUGGEST NEXT TIME MAYBE
YOU INVEST IN SOME QUALITY
COCOA POWDER INSTEAD.

I ALSO SUGGEST YOU WASTE
NO TIME IN TRYING OUT
YOUR NEW KNOWLEDGE

BY COOKING UP
SOME OF THE MOST POPULAR
GOODIES ON EARTH

ALL MADE POSSIBLE
BY THE POWDERY REMAINS
OF THEOBROMA CACAO --

FOOD OF THE GODS
AND GOOD EATS.

SEE YOU NEXT TIME.

OOH, INDICTED,
OUCH.

Captioned by
Scripps Networks, Inc.