Hello!
And welcome to FridgeCam.
If you eat food or even if you don’t,
then this is the show for you.
Coming up in the show today
the chefs from our Chefs Table (No Apostrophe, No Lawsuit)
answer all your chocolatey questions.
Ben loses his temper with chocolate.
But first…
me with my squeaky shoes, Mike with his red t-shirt
and Barry with his empty brain
go head-to-head-to-head
in an ultimate chocolate wrestling match.
Battle. It’s a battle. We’re cooking.
When I first heard about this chocolate battle
I thought how do I predictably sandwich peanut butter into this recipe?
Then, thinking of the word ‘sandwich’
made me think of a peanut butter and jelly sandwich.
So, I’m going to make a Peanut Butter and Jelly
Chocolate Tart.
Tart base is where it starts
so it’s rubbing cubed butter
and flour together to make a breadcrumby consistency.
When I heard we’re doing a chocolate battle
I thought, what chocolate puddings are out there that I could re-create
and thinking of puddings
made me think of Yorkshire puddings and how much I love those.
So, I thought, I wonder if you can make a Chocolate Yorkshire Pudding,
so I’m doing that with some Chocolate Ice Cream as well.
And it’s going to start
with a white chocolate ice cream.
Get your white chocolate,
melt that down, in a bowl with your mascarpone cheese
and some sugar.
Oh yeah, then whisk it,
cling film, in a fridge
– freezer,
important bit for ice cream.
When I heard we were doing the ultimate chocolate battle
I thought to myself,
why don’t I do something old fashioned like fudge,
and then I thought, hang on a second,
I also really like an old fashioned cocktail
and I like fudge,
why don’t I do an old fashioned fudge,
but not using the…
and that’s why I came up with an Old Fashioned Cocktail Fudge.
And it starts with candied orange
which means I have to peel an orange
and then cut it into slices
and then put it into boiling water.
So, whilst you’ve been gone I mixed some icing sugar
and an egg into my pastry,
brought it all together. I’ve clingfilmed it,
it’s going in the fridge for half an hour.
I think Mike is an appropriate level of scared for this recipe.
And I’m not surprised,
six and a half years in he’s putting all
of the skills to the test.
He is.
So like, sweet pastry tart case.
That needs to be neat and perfect
and no holes.
Yeah, and egg wash so it’s a nice glossy shine.
Yes.
Then you’ve got the ganache
which is another shine again.
You want that shine, you don’t want that cream to overboil,
you don’t want to overcook it
or the chocolate’s going to split.
For sure.
And then nut brittle.
Caramel, yeah,
he’s got to make a caramel.
Always a weakness in the studio,
not just for Mike, for everybody.
He’s going to have to keep an eye on it.
For Ben.
And now for my chocolate Yorkshire mix.
First…
first the dry stuff,
cocoa,
flour, give that a mix.
And then you want to go for your wet stuff.
Milk, egg.
Mix the wet stuff first
before putting it in the dry stuff. So,
I actually probably don’t have to wash anything else up,
and then you give it a shake.
There’s the (inaudible).
It helps if you stick a fork in.
I just thought,
lots of people out there don’t know what Yorkshire pudding is.
It’s a battery, baked, amazing thing
that you just put gravy and eat meat with.
It does give people in Yorkshire something to look forward to.
Yeah, it takes their mind off the rain
and the factories and stuff.
That’s my batter done and now I need that to rest for about
half an hour.
So, Barry is making a Yorkshire pudding.
As ever with him, he’s turning it on its head.
It’s a sweet dessert Yorkshire pudding.
Yeah. Super simple.
It should be,
eggs, flour, milk in Yorkshire pudding, but a little bit of cocoa in this one.
Will he take his eye off the ball and get a little bit too big for his boots
and think it’s all too easy and leave it all to the last minute,
and will there be a panic?
This is rested.
My oranges came up to a boil
so I drained the water out and then kept them in in here.
I refilled my pan with some water, a load of sugar,
I’m going to bring that up to a boil
and then simmer my oranges
for about 45 minutes.
Let me guess your thought process
when you found out about the chocolate battle.
Step one, get all of the chocolate.
It’s actually really lucky
that what you brought for your packed lunch
actually applies for this battle.
With Jamie’s choice,
I feel like Jamie’s more of a savoury man,
kind of throw it in and see.
When it comes to finally weighing stuff out and a bit more precision,
will he be careful enough with his fudge?
I feel like he’s chosen a good recipe for that.
The only is, will he drink all the whiskey
before he gets it in the fudge?
Or most of it. And you know when you sort of need a little bit,
and he goes, oh, a little bit more and a little bit more.
Will he be reserved enough to stick to the recipe?
-It’s going to be difficult.
After those oranges have cooked for 45 minutes
I’m going to toss them in sugar
and let them dry for an hour
then they become these lovely candied oranges.
And now,
this is the bit that I learned from James.
I’m going to trim the edges
but you have to do it in a specific way.
Let me refer to this.
Roll your dough big enough
to cover your tart tin.
And once it’s over cut off the excess
and press the pastry into the edges
until there’s no air
between the tart tin and the pastry.
Get rid of more excess
giving it a final press then stab the base with a fork.
So, I’m going to now try and copy
the James way of trimming a tart.
Really?
Why? Why?
Watch the video, this is how he does it.
Aaaah.
That was just a funny joke.
I’ve actually lined the tart case with baking beans,
which incidentally aren’t wasabi peas
and I’ve left it in the fridge to rest.
To make my fudge I’m going to melt as much
dark chocolate as I can lay my hands on.
I’m going to take that off the heat
and then I’m going to add in a teaspoon of vanilla extract
and a whole tin of condensed milk,
and then, as much of this whiskey as I don’t want to drink,
which will be about 3 tablespoons.
Because I’ve got nothing really else to do I thought I may
as well heat up my skillet in the… what are you doing?
I’m just baking off my
tart now that has rested. For 15 minutes at 180 degrees.
Thanks, mate.
Thank you mate.
I thought we’re drinking fudge.
Friends.
Oh, it’s so silky.
That is nice.
It’s good, isn’t it?
Okay and now, enemies?
Enemies.
Enemies, yeah.
Have a look at this.
That is a tart case.
I took it out after 15 minutes, got rid of the baking beans,
egg-washed it, back in for another 5 minutes.
Boom! And it’s not crap.
Yes!
So, now I’m going to make a ganache.
Cream, sugar,
into pan, up to the boil.
Chocolate, butter, ganache.
And now this is where it gets good. I’m going to layer the tart case
with jam, peanut butter,
the chocolate ganache,
top that with peanuts and sea salt.
I’m going to put this in the fridge for an undefined amount of time.
Oh, wait a minute, that looks good.
Now it’s a sexy chocolate battle.
It’s now a chocolate battle.
Yeah.
It’s on. Whoah no.
Why are you wiggling your arse as well?
You’ve got it. You’ve got to leave it.
Step away, step away. Move away.
I mean, you have got that strawberry sticking up over there.
You’re really annoying me.
Go on, bury it.
Hey guess what,
I’m going to do something.
Now,
my skillet is nice and hot,
in with some vegetable oil
and then back into the oven
until the oil starts to bubble.
This goes into the fridge.
Now my fudge base has cooled
it’s time to add the toppings. We’re going to melt some more dark chocolate,
spread that over the top
and then we’re going to top it off with some grumbled digestive biscuits…
grumbled that was, not crumbled.
We’re going to cut some cherry liqueur chocolates,
spread them over the top with some chocolate chips,
some cut up Daim bars and
our candied orange.
(inaudible), best of friends.
My boyfriend just walked into the living room
during the sexies,
took one look at the laptop, rolled his eyes and walked back out.
I regret nothing.
I would cook up Ben’s ego.
There’s enough for the entire world.
So, I think
my oil is hot enough.
You can tell ‘cause it’s got like a little shimmer on top.
That’s bubbling mate.
No, that’s bone hot.
Right, everyone mind your faces.
What’s going to happen?
Supposedly
it starts to cook, the bottom starts to crisp up,
it goes back in the oven and it should
start to rise and create like
an upside-down dome.
I thought it was going well,
and then I remembered I’ve got to make caramel
for a nut brittle.
So, this is what I’m going to do.
Sugar, water, in a pan, heat it up.
In the meantime, I’m going to blitz up some peanuts
in a food processor.
And then I’m going to keep an eye on my caramel mix
until it goes deep golden brown and it starts to smell like caramel.
Oh, dude it looks great.
It’s worked!
-You can’t see it.
-I’ve got a rise.
That’s good.
That’s alright.
Even distribution of my...
Evenly done? Just like that?
Lovely.
Is it supposed to be on the nuts or next to the nuts?
A little bit on and a little bit next to I think.
While those guys plate up in an ultimate chocolate battle
we thought we’d give you another Chefs Table with chocolate
as the theme.
Jazz hands.
What doesn’t go with chocolate?
I’ve got an answer for this.
Water doesn’t go with chocolate.
No, that is science.
You weren’t expecting that?
-I was expecting a flavour. -Yes.
Water and chocolate do not mix.
It’s easy as game over. I was thinking more flavours.
-Okay, go. -Like, you’ve had an experience
with a hot chocolate with Marmite which I don’t…
-Marmite and hot chocolate… -Personally, subjective,
-Marmite and hot chocolate, nope. -… is excellent. Excellent.
What’s the difference between real chocolate and compound chocolate?
So, compound chocolate has like vegetable fats
and often sweeteners in it,
so because vegetable fats are cheaper than cocoa fats
and cocoa butter,
it’s the cheaper version of chocolate.
It behaves slightly differently and it’s normally a thing you’ll find
in cheaper chocolate or covering cheaper chocolate bars.’
Is dark chocolate better for you
than white or milk?
Short answer is, yes,
dark chocolate is better for you than white and milk.
Mainly because white and milk have loads more sugar in them.
And dairy, so, sugar and dairy.
And dairy too.
But yeah, dark chocolate has loads of good nutritional properties as well so
you should be eating dark chocolate, just a little bit.
Seriously though,
what the heck is chocolate bloom?
It sounds like some pretty flower thing.
Pretty flower things are good
especially when they bloom.
But chocolate you don’t really
want to bloom, ‘
‘cause that’s like the white bits you get on chocolate…
Yeah, and it doesn’t look pretty does it?
It’s the kind of chocolate if you’ve left it in the sun
and it’s melted and then re-set again,
it has that blooming effect. It hasn’t got the glossy shine
but it is still edible.
Yeah, it’s absolutely fine to eat.
-It’s just not great if you want it to look lovely. -It’s just not as pretty as a blooming flower.
Oh, we nailed that.
-Well, I think Ben and I mustered together a wealth of answers there, didn’t we?
-That is chocolate covered.
However, another topic next time,
you guys keep sending your questions in you want us to answer
either in the comments down below or on Twitter.
Let’s go back to the guys for plating up.
Welcome to Chocoholics Not-So-Anonymous.
I’m going to start with this one over here.
As ever, Barry’s gone a bit out the box.
So, you’ve got dark chocolate, like a chocolate
moussey, ganachey thing, mango.
But the thing we’re really judging here
is the Yorkshire pudding,
which is light and crispy
and even with the cocoa powder in there, which is quite difficult,
it still rose.
This feels like it’s a little bit of a cliché.
Chocolate tart, it seems a bit obvious.
He knocks me down like they do in the army
only to build me up again.
Hang on, crispy bottom.
Technically fabulous.
It’s so good I want to punch you.
And then we go here.
As ever, chocolate on chocolate on chocolate on chocolate.
I’ve said it before, I’m going to say it again,
I’m not a fan of whiskey.
However,
you know, it’s not just overpowering, it’s just good.
Hey, but you’ve got to make a choice.
This one, I like the fact that it is different.
I wouldn’t have thought of it, and for that reason,
it sits in a very good position but only second to that one,
which is my favourite today.
That one wins.
But it’s not up to me entirely
‘cause you guys get a say in it as well.
Make sure you check out the poll on YouTube,
give your favourite a Like.
And head over to SORTEDfood where you get the full recipes,
give them a go and give those a Like too.
I have chocolate in my heart.
Yeah, that was more chocolate than I could chuck a chocolatey stick at.
But if you’d like to see some more chocolate
then the winner of this battle is going to be announced on Facebook Live
on Friday the 16th of December 2016
at 12:00 PM UK time on our Facebook page.
And the loser
is probably going to have to do a forfeit of some description.
Definitely going to have to do a forfeit, so make sure you tune in for that.
But that FridgeCam had everything.
It had Barry’s regional references that nobody outside of the UK is going to get.
It had fudge munching.
Yes.
And if you stick with us
we’re going to see Ben’s real temperament when it comes to chocolate.
That’s happening right now on the AfterTaste on SORTEDfood.com.
Click the link in the description and you’ll be taken right there.
Good bye.
Who wants more fudge?
No, no more chocolate.
We’re saving the rest for tomorrow.
I think the reasons my nipples are even bigger today
is because now I’ve chocolate in those too.
You’ve got chocolate nipples?
Chocolate nipples.
Shall I go and melt another couple of hundred grams of chocolate,
show you something useful with it?
Temper, temper.