(dramatic music)
(laughing)
(banging)
- Ow!
(laughing)
What was that?
(typing)
(dramatic music)
(Christmas music)
♪ God rest ye very gentlemen ♪
♪ Nothing you dismay ♪
♪ Remember Barry and Jimmy James ♪
Are going to be making
a Giant Terry's Chocolate Orange today.
Well that's the plan
but Jimmy James ain't here yet.
Welcome to a giant food attempt that has been requested
for so many years.
I think there's one bloke (laughing)
that's just been commenting on my video,
giant chocolate orange, giant chocolate orange,
that is literally,
I don't know if he's changed his actual name to that,
(laughing) legally, but I've saved it for Christmas.
As a kid, I know it's quite stereotypical
and traditional to have a tangerine
in your stocking or something like that
and obviously the Terry's Chocolate Orange came out
and my mum always let me have a Terry's Chocolate Orange
for breakfast (laughing)
and it's still something I do now.
I love it.
Now the reason it's taken so long,
is just tryna find out the concept,
the way to do it,
and for the first time ever,
on a giant food video,
we're gonna be using technology.
I want you to meet Steve.
(screaming)
Steve was introduced to me by the power of Twitter
by Lucy Rogers who I met on the Barshens podcast
with Stuart, she was a absolutely lovely lady,
and possibly the most intelligent
and most interesting person I've ever met.
Now, Steve is a genius and basically I told him
I wanted to make a giant Terry's Chocolate Orange
and within about a day he sent me this video of this.
And yes, it followed on from there,
he made a series of videos just showing
how he's kind of made the concept
of basically scaling up a standard Terry's Chocolate Orange
into giant moulds.
And yes, here it is!
This is a Barry, see it's not Terry's.
It's Barry's, he's actually put Barry's into it,
probably better on there like that.
On the actual segments.
Now hopefully, in theory, 20 of these segments
stacked together, should make a perfect
Terry's Chocolate Orange bally thing.
Now, I've checked because we've got to make 20,
I've only got my bog standard freezer.
This won't fit in there so I've cut it down to size
like an individual segment like that.
And if Steve's been a good boy which I hope he has,
he's done for me, he did tell me yesterday,
there could be another two moulds arriving
so we'll have four in total,
so five batches of chocolate.
Believe it or not, there might be some of you out there,
like Amy, that don't know what a Terry's Chocolate Orange
is, do you?
Oh thank you.
So by the end of the video, I want you to have a good look
at this, we are gonna try and basically make,
not only the chocolate orange,
we're gonna make the wrapper and the box, okay?
So enjoy this for a moment.
I believe now that the segments just go in
and there's no core.
I'm sure I've had a few like that
but they just be (sniffing).
Oh my gosh you smell so good I wanna eat you.
But I don't know if they still do it.
So, oh there you go, look, see,
there's the segments but they've just fallen apart
like that and what you used to have to do,
I bet they've probably done this for health and safety.
You used to actually say, "Tap and unwrap."
They would actually, that's what they'd branded it as,
but there is a teeny little core like that,
holding it together
and it's probably saving them about 0.2 pence per orange
by doing that.
Oh you're a marketing budget, oh yeah we've made profit
this year guys.
I just wanna check actually,
one, two, three, four, five, six, seven, eight, nine, 10,
11, 12, 13, 14, 15, 16, 17, 18, 19, that is 20!
And we've just seen a 3D replicated version of that.
I really hope it's enough.
But, I have got a little bit of extra chocolate,
just in case.
Yep, I got 15 kilos of this really good chocolate,
high quality tempering chocolate,
it's amazing, it tastes phenomenal.
It normally comes in little chocolate chips,
little callets, little pellets, no,
it's arrived in these five kilo bars.
And look, it's so thick, that's how thick that
(knocking)
that's hard!
So we're gonna have to grate this all down
to make it easier to melt.
Oh my gosh!
(laughing)
Look at that bar!
Oh my gosh!
Hey Barry, make a giant chocolate bar, ta-dah!
That'd be a easy video wouldn't it?
(guitar music)
- Hello.
- Yeah, are you coming?
We wanna get started on the video, the chocolate orange.
- All right, yeah, I'm in the front room mate.
Yeah, I've got the moulds.
I'm ready to go mate.
It's giant food time!
(door opening)
Yeah I've got the chocolate and everything.
- [Barry] Aw mate, that's amazing!
- There! - [Barry] Aw!
You get them from Steve?
- Steve?
(laughing)
- Mate I love it when we wear the same clothes.
Look it's-- - So do I.
- 100% polyester (laughing).
- I wondered what you were doing out here
'cause I've been in there,
you remember the tempering machine I got you for Christmas?
- Yeah. - I've had it going
for the last like,
hour. - What, you bought me
that for Christmas?
Mate, thanks, you've been listening to everything?
- Yeah, I unwrapped it though.
- Aw all right (laughing).
So you've got chocolate melting?
- Chocolate's melting. - You know everything
that's going on? - Yeah,
got the moulds from Steve.
- Aw brilliant, well, let's carry on.
(banging)
- It's literally what we have to do to the chocolate.
(laughing)
- [Barry] Should have bought chocolate chips.
(laughing)
Aw dear.
- Come back in an hour (laughing).
(gentle drum music)
- [Barry] You all right?
- Yeah.
- [Barry] Well you've made, getting there.
(laughing)
(gentle drum music)
Two hours later.
(laughing)
- It's one big chocolate bar. - Yeah man.
Just to put into perspective how chunky these bars are.
Gosh!
- We're gonna try and break it down--
- We're gonna try. - So that we can
grate it easier.
(laughing)
(banging). - Oh!
(laughing)
Uh!
- You all right?
Man down!
- I feel like I've sprained my wrist, honestly.
(banging)
Oh!
(banging)
Chocolate carpentry, the new YouTube channel.
(banging)
That is doing it actually.
- Yes.
- [Barry] You getting there?
The hammer and chisel's helping?
- Yeah, the hammer and chisel definitely works
and now we're just breaking it down finer
for the tempering machine.
- Nice, speaking of the tempering machine,
I've got a little bit of seed here
because it's very nearly ready for our first batches.
Look at this.
Ah!
Orange extract is gonna go in there
once it's ready.
We are keeping the tempering machine in this room today
because it's noisy as heck.
Ah, so smooth, I wanna jump in it.
And potentially rest my wrist, it feels like it's broken.
(laughing)
So that's going in, nice.
(banging)
Ah, here we go, so it's just warming back up again now,
it cooled down, a final warm back up,
a bit of orange extract in there
and we can finally get some moulds going.
(banging)
Point one degree more and then it's gonna be ready mate,
shall we get that orange extract in?
- We shall.
- [Barry] Aw.
- Fruity.
- [Barry] Yeah go for the whole bottle mate, why not?
Yeah?
Yeah it's giant food innit. - One of your five a day.
- [Barry] Vitamin C.
Wow, that smells amazing!
(laughing) - Oh, uh.
- [Barry] Just put it, oh my gosh, make it rain.
- Oh, have you got like a spatula or anything?
- [Barry] There's a little brush there.
Or some potpourri.
(laughing)
We're doing this in my front room.
- Okay, so in this bowl right now,
we've probably got the equivalent
of how many chocolate oranges?
- [Barry] Well they're 150 grammes nearly each are they?
- Yeah, yeah.
What's this? - [Barry] So 10 of those,
would be one and a half kilos,
so we've got at least 25 (laughing).
- Like four? - [Barry] Yeah (laughing).
That smells so orangy.
I'm absolutely--
- Do you think we've over-killed?
- [Barry] No. - No (laughing).
- [Barry] There's never enough orange is there?
That goes in there.
Get your bevlon, let's mould it.
- Bevlon!
- [Barry] I'm sure I've broken my wrist mate (laughing).
- Have you (laughing)?
- [Barry] It really hurts. - It's shaking.
- If I drop it now--
- [Barry] Yeah?
- It's bad innit?
- [Barry] It is quite bad. (laughing)
It's not laminating floor
in there yet. - Ooo.
- [Barry] 'Cause we've just trimmed it, it's lost a support
so we're using ice packs,
we were gonna use actually chocolate orange segments
to wedge under it, but if you see with the ice pack now,
it's nice and level.
That's something you don't see every day,
we're lining up all six of these.
Shall we do this mate? (clap)
Let's get one done and what we'll do is,
we'll tap to get the air bubbles out,
and then we'll worry about the other ones off-camera
'cause I really wanna help you.
- I really want you to help me.
- [Barry] Cool.
(jazzy music)
Oh my gosh.
That looks so good, oh my gosh.
'Cause it needs to be flush, yes mate!
- Very good innit?
- [Barry] Yeah.
See look at them ones, yeah.
(tapping) That's what they do
in Cadbury's, they employ people,
literally they're like for 15 minutes--
- Bubble tappers?
- [Barry] Have you ever been to Cadbury World?
- No I haven't, no.
- [Barry] They've probably got a machine to do it now
but sometimes they do it by hand,
they tap these air bubbles out.
(tapping) Yeah you've gotta be quite.
(tapping)
- [James] Whoa there!
(laughing)
- [Barry] There we go.
All right, we're gonna do that, a lot more!
Hey! - Hey!
- [Barry] Look at this, this is amazing!
- It's given me a new zest
for life. - [Barry] Oh!
That is a shitrus joke! (laughing)
I'm not gonna add that in.
Oh dear.
Brilliant, that was a great segment.
So I'm gonna get this other chocolate on to temper
and we'll gradually get these setting right?
- Yeah, in the fridge yeah?
- [Barry] Yeah!
Right, so we've just done a diagram to work out roughly
how much we need to make the wrapper.
- Paint and arts and crafts.
- [Barry] Yeah!
So we've got some tinfoil
and this is some, what's is called again?
- Primer? - [Barry] Ex-primer?
- Lacquer? - [Barry] Yeah.
(spraying) Kind of creates
like a little tacky layer for the paint to drip on.
(gangsta music)
Yeah, watsup?
(gangsta music)
- Oh that is orange!
- [Barry] Yeah, it's nice. - That's an eyesore isn't it?
- [Barry] Aw there we go.
(gangsta music)
- Hey!
It's a tumble dryer.
(laughing)
- [Barry] It's a tumble dryer, yeah.
Amazing!
- Just got a couple out the moulds.
Looking good!
Now we need another,
19 more?
- [Barry] Yeah.
(gangsta music)
Mate there's two As in orange.
- Two As?
- [Barry] Yeah. - Okay.
[Barry] Not Terry's, it's Barry's.
- Ah!
This is amazing!
(laughing)
- [Barry] Ah, get it, just hold it.
Yes!
(gangsta music)
We've just managed to take this outside for fun now,
I nearly tripped on the way in
but I didn't film that bit
but it's so heavy, the box is basically gonna break
so we've come up with a different way of tryna eat it.
Old school.
- There's only one way to eat a chocolate orange.
You've gotta
tap and unwrap. - Tap and unwrap.
(laughing)
- Let's tap and unwrap! - Tap and unwrap!
Aw!
Kinda worked!
I only want one segment, how 'bout you?
(laughing)
Someone just broke in, it was the dogs.
They just burst in with a sound.
- Tried to go for Barry's.
- [Barry] Yes.
- But it's not Barry's. - [Barry] You're like Lassie.
(laughing)
- It's mine.
- [Barry] Mate, that is a lot of orange on my floor.
We kind of broke it, we broke the box as well
but at least we made it, we got it in the box
and we got the thumbnail in the box.
- We got, what are they 600 grammes a slice?
- [Barry] Yeah. - Ooo.
Oh, where do we start?
- Well, a lot of people ask us
after these giant food videos, "Did you eat it all?"
We're gonna give this away to friends
and also, by the time we do all stuff like this,
especially in one day, you just loose your appetite,
we actually had a pizza earlier.
- I've probably had about four of these,
just from making it. - Just making.
Cracking work on that box though mate.
- Oh thanks mate.
Oh, merry Christmas.
- Merry Christmas!
(laughing)
Just imagine one of those in your stocking
at Christmas.
Oh my god! - Good stocking innit?
- Yeah.
- Imagine the size of that one.
(laughing)
Mmm. - Mmm.
(laughing)
Well I'm gonna put mine down,
because it's all about portion control.
(laughing)
Massive thanks to Steve for that
because at the start of the day we had two moulds.
- We had not have done this.
- There is no way this was gonna work.
- As you see it's quite dark now.
- It's very, very dark.
In the summer maybe we've got another hour
but we did it, we literally pushed it in one day
and maxed this out.
There's paint on me, chocolate on me.
- You're uh
such a mucky pup ain't he, a mucky pup.
- Sorry about that.
(laughing) Yeah so thanks very much
for watching guys, share this video if you like,
let us know any other videos you wanna see down below.
And that's about it I think.
- See you next time!
- Bye.
♪ Check your level player ♪
♪ No matter what your style ♪
♪ The kitchen's for me ♪
♪ Sideburns, moustache, goatee ♪
♪ Maybe all three ♪
(drum beats)
- Only other thing to say today,
we kind of did this with one and a half people.
I think I need you to take me to A and E mate,
I think I've broke my arm.
- Mate, look at that.
- Oh my gosh!
(laughing)
Chocolate wounds all down us.
Hopefully the scars were worth it, the scars!
- The scars.
- Yes!
The battle scars of giant food.
- See, there's my--
- Oh yeah, did you get a Cadbury's Creme Egg scar?
- Cadbury's Creme Egg scar.
- Yeah, you really should have gone to A and E
that day. - Yeah I should have,
you probably should now though.
Was it always like that?