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