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  • - Wow.

  • Wow.

  • Wow.

  • Wow.

  • Hey, guys. It's Inga.

  • I am back again to do some crazy mixing things.

  • Ade has challenged me to mix a bunch of things before,

  • like mixing every type of cereal, every kind of cookie mix,

  • every kind of cake mix, every kind of chips,

  • and this time, he's challenged me

  • to mix every kind of Valentine's chocolate

  • that he could possibly find into a box of chocolates.

  • I don't think I've ever received

  • Valentine's Day chocolates before on Valentine's Day,

  • so this is also really interesting for me

  • to actually see what's out there.

  • So I'm gonna see what I'm gonna be working with.

  • All right, first chocolate we have

  • is Hershey's Milk Chocolate Heart.

  • This is so cute.

  • Oh my goodness.

  • Okay, this is Snickers, Twix, and Milky Way.

  • It looks more like a variety pack.

  • Ooh, this one looks like it would kill me.

  • This is Dove Assorted Chocolate.

  • Whoa ho.

  • This is a variety pack with Reese's, Hershey's, and KitKat.

  • Woo-hoo.

  • This is another Dove chocolate.

  • This is Hershey's Kisses. (lips smacking)

  • Oh no, there's Kisses and more Kisses.

  • Okay. How do you pronounce this?

  • Ghirardelli? Ghirardelli?

  • Ghirardelli?

  • Oh, this is Lindt.

  • Twix, Hershey's, and M&Ms.

  • (Inga gasps)

  • This is from Godiva.

  • Ooh, another Godiva one.

  • This is another one from Ghirardelli.

  • Ooh. Ferrero Collection.

  • (Inga laughs)

  • Ade!

  • (screen beeps)

  • Oh my god.

  • This is from Russell Stover.

  • All right, we have another heart-shaped one,

  • also from Reese's.

  • This is a Chocolove Ruby Chocolate.

  • So I don't believe this is a Valentine's Day chocolate...

  • (dramatic music)

  • But it's Ruby chocolate.

  • It's naturally pink.

  • 18 different packets here,

  • but a lot more flavors to work with.

  • So I'm gonna pull out my mixing bowl,

  • and we're gonna start chopping these up.

  • So here's my game plan.

  • I have a bunch of chocolates here.

  • I have my bowl.

  • I'm going to take one of each chocolate,

  • put this in the bowl, ideally maybe around one tablespoon

  • or one of each flavor, so we get a little bit of each,

  • and then I'm gonna melt it all down,

  • and then I'm going to put them in these heart-shaped molds,

  • which will then harden.

  • I can then present them in a nice new box.

  • Starting with this first one,

  • Reese's, Hershey's, and Kit Kats.

  • And the reason I'm chopping them up

  • is just because later on, for melting purposes,

  • it's gonna make the process faster.

  • Next up, we have the Lava Cake Hershey's Kisses.

  • It's like a liquid center.

  • Kisses number two.

  • These are the Melt Aways.

  • I feel like it's going to be a little more

  • like the truffle center.

  • I'm really excited about this one,

  • the Godiva Assorted Chocolate Creations.

  • So there's nine different types of chocolate in here.

  • Oh, this one has... it's like honey-infused caramel.

  • This one is a dark chocolate raspberry velvet.

  • I don't think this is going to add any color

  • to our mostly brown color palette here,

  • but I do think some fruitiness would be nice.

  • Next up, I have one big Hershey Kiss.

  • A fun concept,

  • if you want to give somebody just a big kiss.

  • The Hershey's and the Reese's.

  • Oh, you can actually write down who it's for, who it's from.

  • There's a lot of Hershey's chocolate so far.

  • Next up, we have Ghirardelli chocolates.

  • It comes in pink, blue, and gold.

  • This one is milk chocolate caramel.

  • This one is a white chocolate.

  • It smells like butterscotch.

  • This one is dark chocolate sea salt caramel.

  • You always want some salt to complement your sweet desserts.

  • This is the giant combo package.

  • This is cute.

  • I like this.

  • I feel like these are gonna be a little hard to melt down.

  • I'm just gonna put one of each color in here.

  • Snickers. Just chop off a little bit at the end here.

  • Twix.

  • Look at that. That's the biscuit crunch.

  • Dove Truffles, dark chocolate.

  • Next up is Ferrero Collection.

  • Here's the signature.

  • Ooh.

  • I like that this has hazelnuts.

  • This is the white one.

  • It's covered in coconut.

  • Those tropical flavors.

  • This one has a chocolate drizzle on top.

  • It's coated in like little chocolate drops.

  • No.

  • Putting a little bit of each in there.

  • Here is the one that has eight different flavors.

  • Lots of chocolates here.

  • Oh, yeah.

  • This is strawberry cream.

  • Very nice for color purposes.

  • This is toffee.

  • Toffee in desserts, honestly, it adds so much flavor.

  • Love, love, love.

  • Godiva Assorted Chocolate.

  • There's dark chocolate, double chocolate... mmm...

  • and milk chocolate crispy hazelnut.

  • I really hope these kinds of chocolates gives it

  • a more truffle texture.

  • Here's the Ghirardelli Sweethearts

  • Premium Chocolate Assortment.

  • Look at it. Wow.

  • So now I'm just gonna chop these all up.

  • Since they're all truffles,

  • I feel like they're all things that we've had already,

  • so I'm not gonna go too in-depth here.

  • Next up is the Dove Chocolate.

  • Creamy caramel, milk chocolate hearts,

  • dark chocolate truffle hearts.

  • There's little messages at the bottom.

  • This one says, "Love the small things."

  • "Follow your heart."

  • "You are lovable."

  • Is this for you to buy for other people

  • or for you to buy for yourself?

  • This feels like messages for yourself.

  • An assessment of what we have so far.

  • I feel like we're getting a lot of caramel

  • and a lot of truffles.

  • I'm hoping that all these plain chocolate ones

  • will help balance out the other ones.

  • Lindt is probably the chocolate brand that I eat the most.

  • Six different flavors.

  • I think for this one, it's less about the texture obviously,

  • but you do get a wide range of chocolates.

  • That brings us to our last chocolate,

  • which is the Ruby chocolate.

  • So what's really cool about it

  • is that it is completely natural.

  • You see this beautiful pink color.

  • In my opinion, I think it tastes more like white chocolate.

  • Chop, chop, chop, chop, and in.

  • Great.

  • And so here we are.

  • My bowl of Valentine's Day chocolates

  • doesn't look very Valentine's Day right now.

  • It looks more brown than anything else,

  • but I'm gonna reset the table, get my double boiler going,

  • and we can start melting and tempering this.

  • I'm back with a beautiful pink pot

  • to fit the themes of today, of Valentine's, love, yada yada.

  • I'm gonna melt this down, using the double boiler method.

  • I could pop this in the microwave,

  • but because there's a lot of chocolate in here,

  • I kinda want to see how it melts down.

  • But I'm gonna try and take out a third of a chocolate here,

  • which I'll use to temper

  • the rest of the melted chocolate later.

  • Ah, I just broke it.

  • This is fantastic, you guys.

  • Um, all right.

  • I want to get it up to around 110 Fahrenheit.

  • Just trying to melt this down.

  • I feel like it's gonna be an interesting process.

  • Just constant movement, constant movement.

  • I don't want it to burn, either.

  • Oh, it's 110.

  • All right, we good.

  • I'm gonna toss this in now to bring down the temperature.

  • Here we go.

  • Now, I'm trying to bring it back down to around 85,

  • which is the tempering process.

  • There's still quite a bit of lumps going on.

  • Again, all that texture I was talking about.

  • It smells like milk chocolate and white chocolate

  • more than it does anything else.

  • I guess I'm getting a little bit of caramel,

  • but not too much.

  • (upbeat music)

  • So I brought the chocolate down to 85 degrees Fahrenheit,

  • brought it up again to around 89,

  • so now it has this melted consistency.

  • It is not as smooth, obviously, as I would like it to be.

  • I'm gonna scoop this now into my piping bag.

  • (upbeat music)

  • There we go.

  • Piping is supposed to make it easier,

  • which is why I am doing it,

  • and I can always just scrape off the chocolate later.

  • So now I just need to do the same thing for the other one.

  • Smooth it out.

  • I think we're looking pretty good.

  • All right.

  • We have two trays of chocolate here.

  • Cool.

  • I totally forgot to taste this when it's all melted,

  • so I'm gonna give it a little taste now.

  • I think the first thing that came to mind was caramel.

  • The chocolate is really interesting in terms of the texture.

  • So it's like caramel infused with chocolate.

  • - [Ade] Do you taste the love?

  • - Do I taste the love?

  • I don't know. We'll see.

  • I don't taste it right now in this form,

  • but I feel like in its final form, maybe.

  • It has been a couple of minutes.

  • The chocolate has now set,

  • so I'm gonna try and get them out.

  • (tray tapping)

  • Maybe this is not the best way to do it.

  • Silicone ones should be easier,

  • so I'm gonna peel this off.

  • (Inga gasps)

  • Ta-da!

  • This came out better than I expected.

  • (gentle music)

  • I'm actually gonna brush on gold dust that I bought.

  • It is an edible gold dust.

  • It's actually made using chocolate powder.

  • These look so good,

  • and I'm really excited now to pack it in my chocolate box.

  • I'm gonna get a pair of fake chopsticks

  • 'cause I don't want to melt it.

  • Last one.

  • Boom!

  • I think there's like over 40 flavors, maybe,

  • but look at this.

  • Wow.

  • I'm honestly... I have to say,

  • I am pretty impressed by the chocolates.

  • I shall give it a try.