(Intro)
I'll eat (it).
Okay.
(Segment Intro)
Hi everyone! I'm Xenia.
Welcome back to another episode of Hired or Fired.
In this episode, I'm going to be a chocolate maker for a day.
Muacks!
I don't think a chocolate maker is a common occupation in Singapore,
But I know it's quite well sought after in other countries.
I remember when I was traveling in Europe,
There were so many atas (high class) chocolates store that made chocolates look like a piece of art.
Honestly, I feel (that) it's a little pretentious to get artisan chocolates because it's so small and expensive.
Wah, but when I tried it for the first time,
I didn't know chocolate could taste this good and confusing,
Because they had very creative flavours like basil and chili chocolate.
I don't know what to expect.
I just hope that I can taste some chocolates before I start work,
Because they smell so good.
My name is Ronald.
I'm actually a chocolate maker.
Well in the industry, I would say that it's almost about 30 years (since I've been in it).
After my national service I got a job in Johor Bahru,
And that's where I got all my basic skills.
I got the opportunity to train in Germany,
And got qualified to become a confectioner or even a chocolatier.
It is always a luxury thing when we have a piece of chocolate in our hands.
(The idea of) having the passion in things that you love gives me motivation everyday.
A lot of people asked me this question.
Well you have been in this chocolate industry for almost more than 30 years,
And why are you so thin?
(That's) because I savour my chocolate.
I enjoy a bar of chocolate like how I drink my wine.
I'm still keeping my fitness.
Hello! I'm Xenia.
Hi Xenia. I'm Ronald.
I'm the co-founder of Lemuel Chocolate. Hi Xenia. I'm Ronald.
I'm the co-founder of Lemuel Chocolate.
Today, you'll be making something (that includes) sorting beans and processing raw beans.
Of course there are more exciting processes like tampering, molding and painting the chocolate.
Let's begin! Chocolate is a very messy job.
(Ronald) So somehow (or) rather, you need to protect yourself.
(Xenia) You didn't told me and I wore white pants! (Ronald) So somehow (or) rather, you need to protect yourself.
Okay come! Let's get change.
Alright! The first task is very important.
We are dealing with some raw beans.
These beans actually comes all the way from the farm.
We are going to pour them over the sieve.
Will a dead animal suddenly appear?
These beans, like I said, they are not clean.
There are some materials or foreign matters which are not being (separated), and comes along with the bag of beans.
Basically what you do is, you got to spread the beans out.
Spread the beans out so that the smaller items will drop down.
It's like mahjong.
(Both) Okay.
Push some of the beans out and start sorting (them) in a small portion.
(Xenia) Like that? (In) small portions.
(Ronald) Yes. Then, you spread it out. (Xenia) Like that? (In) small portions.
(Ronald) Yes. Then, you spread it out.
Then, you'll just (have to) pick up the bad ones.
Different beans from different regions will have...
"I think I will be correct in this one."
(Different acidity...
Yes.
Acidity is part of the attributes of these beans.
I would say it's essentially the flavour notes.
Usually, how long does this process take?
For one bag of beans, like a 60 kg bag of beans,
To sort them all, it takes maybe about 2 to 2 1/2 days.
Wah.
But it also depends on the origin of the quality of the beans.
The quality of this particular bag of beans is not as good, you got to spend a little more time.
Hence, you want to challenge me also right?
(You) picked this bag and not let me try the other bags you have.
But it's okay, I'll take on the challenge.
Once they are roasted,
Ya.
I can actually crack the beans,
(Ronald) And remove the shells very easily.
(Xenia) (It's) so crispy. (Ronald) And remove the shells very easily.
(Ronald) I want you to try cracking one of these beans.
Okay! (I'll) use my left hand. (Ronald) I want you to try cracking one of these beans.
Okay! (I'll) use my left hand.
(I'll trying) using two hands.
Oh!
(Flashback) "Very easily..."
(To Editor) Cut that one out, (I'll) try one more time.
Ah okay, so I crack now?
Try one more (time).
(Repeats) Ah okay, I'll crack now?
(Shock)
Nevermind.
I broke the (bean). Sorry!
(PD) You guess how many nibs you have taken so far?
Just one. (Takes one more nib)
What we're going to do is to pour all these nibs into the humbler here.
Then, we will turn on the machine to let it grind.
Just pour everything in.
(Amazed)
(It's) real!
This is so cool.
Because when I tried the nibs,
It was so dry.
This will go into the main grinder,
Which we call it a melanger.
Melanger.
So, this is the main grinder.
Eventually, (we will) grind and mill these cocoa paste into a very smooth liquid paste.
We're going to turn this on.
This equipment will start to churn.
Can you see how liquid they are?
Ya.
(Xenia) So, I pour and put inside? (Ronald) This is the remaining paste that we need put in.
What we're going to do is to put it above here.
Okay.
(Ronald) Then, we will scrap this in.
(Xenia) Okay. (Ronald) Then, we will scrap this in.
(Ronald) (Scrap it in) slowly (and) not so much at one go.
(Xenia) Okay. (Ronald) (Scrap it in) slowly (and) not so much at one go.
Okay.
Like that?
Ya, (scrap in) some more.
Usually about 6 hours, you will get this kind of consistency already.
(Oh), right.
From then, we can start putting in the sugar.
You know what I feel like doing now?
(You feel like) trying it?
No.
(I feel like) taking one satay stick,
Put three strawberries,
(And) maybe one marshmallow.
(Consume the imaginary satay stick)
This nibs inside (the grinder) have been grinding for more than 6 hours.
(Ronald) What you'll see is (that) the consistency of this paste is very liquid.
(Xenia) Wow... (Ronald) What you'll see is (that) the consistency of this paste is very liquid.
The next thing we need to do is to put in the sugar.
Do we have to taste this too?
Erm...
Well, if you want to. Yes, you can taste (it).
A lot of people likes to use this kind of sugar in their coffee.
It adds flavour.
(It is) sweet.
Do I look professional?
3,2,1 (and I'll) act professional.
How long does it take?
Another 6 hours?
12 (hours)?
No.
Up or down?
Up.
Up?!
36 hours?
No. Up.
72 hours?
It's 52 hours.
Oh my god.
We just leave this running.
(Ronald) You know? (Xenia) (Oh), right.
First of all, before we tamper the chocolate,
We have to ensure that this chocolate has a temperature of at least about 45 degree Celsius.
Okay?
Okay.
(Ronald) Are you confident to try all of this? (Xenia) Ya, of course!
Let's go!
More. (x2)
Okay.
Sorry, I need more space.
Aiyo.
Eh?
Ah okay, collect.
This is the tricky part.
Wah.
Oh my god. I'm so sorry.
There we go.
Okay.
Okay, I think the chocolate is ready,
And it's time to reveal the truth!
As you can see, it looks perfectly fine.
(Xenia) Ya! (Ronald) Erm...
It's just that whether they are properly tampered,
(The) important sign is whether it release from the mold.
Okay as you can see,
It all turns grey.
ya.
(It) means that the tampering is perfectly fine.
This one here,
It didn't release from the mold.
So what I usually do is,
I will just (flip the mold over).
Eh?
You see (that) it releases from the mold.
These chocolates tend to get soften very easily.
No matter how you knock, it will never come out.
This is the reason.
(Trying her best) Come out man.
You can do all that and it still won't come out.
Let's put this in the freezer.
Let's put it in the freezer.
To check whether this piece of chocolate is nice, (you do it by) snapping it.
(Amazed)
This means that the chocolate is crystallize correctly.
Will mine have the snap?
I don't think so.
So, it will just (be soften).
It may.
Wah, there's really no snap at all.
You don't really need to tamper the chocolate anymore because I already tampered for you.
You dip some of this.
Okay?
And we start (to paint the mold).
(Both) Okay.
We're gonna put it inside the fridge.
The next thing we need to do now (is) to put in the next colour.
Put it back into the fridge for a little while.
(Ronald) Then, we will start pouring in the chocolate.
(Xenia) Chocolate. (Ronald) Then, we will start pouring in the chocolate.
We have some pistachio ganache here.
We have already made the shells with designs.
I'm gonna pipe one here,
Until the rim.
(Xenia) Oh.
(Ronald) Okay, we're going to stop. (Xenia) Oh.
Yes. Lift up the piping bag a little to see whether it has filled up.
Ew, (it's) so ugly.
(Agrees)
His answer was (agreeing to what she said).
What I'm going to do is to take this one out,
Which we have made.
It has already released from the mold.
You can actually flip the mold and take the chocolate out.
Alright, ready? 1,2,3.
(Amaze) Wow.
This is how the chocolate should look like.
So, the one that I did will take a few hours.
In fact, long hours.
I hope it turns out okay.
(Xenia) You can send a photo tomorrow and tell me.
(Ronald) Sure, I will. (Xenia) You can send a photo tomorrow and tell me.
Overall, how do you think you fared?
I was very confident until my chocolate bar.
Because I really feel like I followed the instructions,
And I did exactly what you said,
The lucky thing is that we can always rework.
Remold the chocolate and do another round of tampering again.
(Yes), right.
Today's episode is very refreshing
I thought it would be like the baker's episode where,
It's a lot more hectic and hands on.
But surprisingly, I had a lot more time to understand the periodicity and scientific part of chocolate making.
As much as I was struggling to understand because it got quite intense,
One thing that surprised me today,
Is that Ronald teach me more than chocolate making.
I also admire how selfless and nurturing he is in teaching others how to be a bean-to-bar chocolate maker.
I think it's very rare for someone to do that.
He just feels like that cool uncle with nuggets of wisdom that I would go to for advice when I stress about life.
I guess today regardless whether I'm hired or fired,
I'm ending this episode with a very happy stomach and a lot more inspired about life.
Okay.
I guess I'm done for the day.
How do you think I did today?
I would say overall, you did great. (Out of) 10 points, you'll get 6.
Wah, pass.
You may have failed in the tampering. It's totally fine because,
I always say you need to practice.
You fared pretty good.
So, (in) every single episode of Hired or Fired,
I would ask my mentor a very important question.
Will you hire or fire me?
(Happy screams)
Well like I said, if you are happy in your job, I'm sure you will improve along the way.
I guess that you would hire me because,
I think you are one of the few mentors who was very encouraging from the start.
I think maybe this was off camera that,
I remember when I didn't tamper my chocolate well.
You said that it was important to make mistakes, then you will learn.
That is something I believe in as well.
Okay! Come, pass me.
I'm going to remove the husk for you.
Let's start work!
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Bye!
Aiya, too far. (Laughs)