Chocolate Party

Y'all, tonight on Paula's Party

we are taking chocolate to a whole new level. My son Jamie is gonna be cooking us up chocolate dippy doughnuts

that are so sweet they should be illegal. Take her away, guys. And two brothers put a southern spin on chocolate ice cream

Lord have mercy, I know my grandma from where spinning around in the dirt

And then the sweetest thing joins me in the kitchen for a chocolate explosion. Whoa

And y'all, an award-winning pastry chef wins over this here sugar mama with a chocolate spatzel

So y'all bring you sweet tooth, because today we are craving chocolate

Let's party! How are y'all

How are y'all? Where did you come from

Oh, they're so good to me here at Paula's Park. Eye candy

I am so excited, y'all, about today's show. You know why? Do you have any idea? Chocolate

It's all about chocolate. It's all about chocolate. Look, my first guest just is right up here on my sweet list

I gave birth to him 40 years ago. So y'all ready to meet my baby

Jamie D! Jamie D! Hey, y'all

Hey, y'all. It's hard to believe that one of my children are 40 years old

because, you know, that means we're the same age. Why did this happen

Well, listen, we're going to start... This is reason 402 that I'm fat

It's because this is what I grew up eating at the house

He is so not fat. Well fed. Well fed. There you go

This is one of our favorite things in a moment. Uh-huh. Well, yes, it certainly was mine when I was a kid

I can remember Bubba and I sitting in the den watching TV

and Mama would go into the kitchen and fry Bubba and me up donuts

Mm-hmm. Well, over the years, over the years, I added another ingredient

Mmm. I added a little chocolate. That's why I'm here. All right, well, let's get started, son, on our chocolate sauce

Okay, we've got a sweet and an unsweet chocolate, and we're going to do some butter and a little vanilla

Yes. All right, so we're just going to melt her? Yeah. Butter rules

Butter rules. I go into the grocery store, and I'll see women in there with their children

and I'll hear the children say, Mama, look, it's the butter lady

Yes, it is, the butter lady. It's the fried chicken lady and the collard green lady

and the cornbread lady. But, you know, I've gotten known for my butter

Mm-hmm. And it's not an act. No, it's not an act. Does it look like it's an act

I ask y'all. And the round apple doesn't fall far from the tree

No, you have managed to keep your weight off very, very good

Well, my wife and I have a baby. I'm so sorry. You have to keep your weight off because you have a very, very beautiful young wife

Yeah. So I gained weight with her. You know, I'm a sympathetic, supportive husband

So I matched her pound for pound. Your job is to eat. Look how beautiful

Look at the shine on that chocolate, how beautiful that is. All right, now, son, you've got powdered sugar here and you've got..

Evaporated milk. Evaporated milk. So take turns adding these two ingredients. And then when we get through cooking it, we've got just a little vanilla, but we won't put that in until after

We're actually going to let this boil and, you know, get nice and, yes, nice and thick

That's the hardest part for me, eating these when I was a kid growing up. I'd eat them so quick it'd burn my lips off

I'd just be chewing boiling oil. I know it. And loving every bite

You know, I just love donuts when they're hot. Did y'all happen to catch the Krispy Kreme show that I did

Oh, my God. I was living out a fantasy. I was eating hot Krispy Kremes off the conveyor belt

And I was never so happy in my whole life. All right

So, all right, there you go, son. Just alternate that with your cream

Then we're going to let it boil, and when we come back, I'm going to show y'all how to make the easiest donut you have ever seen

You can have them at the drop of a hat or drop of the dough

We'll be right back. Don't go anywhere. Today is all about chocolate, y'all

Up next, y'all, chocolate doughnuts so good it's criminal. Bum, bum, bum, bum

And later, the only thing sweeter in the whole world than a lava cake is my grandson, Jack

I'll be eating me some chocolate. How is it

That's great. This is really a taste of my childhood. This chocolate sauce is so good

And Mama just do it and we put it on ice cream. This is a really, really simple thing that you can do at the house

And it's a great big flavor. I'm going to add a little bit of vanilla. So easy, yes

Add your vanilla. Welcome back, y'all. Today's all about chocolate. And I'm here with one of my favorite desserts, my son, Jamie

Aw. Yes, I used to make this all the time. You know, because I could come up with a very quick dessert

I could keep ice cream in the freezer. It would literally take me just a couple of minutes to mix up this wonderful homemade chocolate sauce

And we would garnish a bowl of chocolate with ice cream. Yes! All right

Now, I promised y'all I was going to show you how you could get in your kitchen and with no muss no fuss make the easiest donut you ever slipped between your lips And we going to start by just going to the grocery store buying a can of biscuits

and then we're just going to stick our finger through the center

breaking that dough. Here, baby, see if you can do it. Oops. See if you can do it

Pick it up. It won't bite you. Let's make some donut holes and decorate those

Oh, I don't like the holes. I want to eat the whole donut thing. But you do whatever you want to

You make you some holes. I'm going to drop the donuts. Not going to take long, though

Look at it. It's already risen to the top. Now, you'll want to make sure that you flip these often

because if you let them sit on one side very long, then they don't want to flip back over

They'll get heavy on one side. So we're going to just flip those back and forth just like that

You can also do this in your microwave for one minute on high

Look at those. Paula, besides the donuts, what's his other favorite dish

Oh, my goodness, Jamie, what? I was so fortunate growing up that, like, on a Tuesday night, Mom would make a traditional Sunday dinner for us

You know, on Tuesday night, we'd have fried chicken and cream potatoes and laced cornbread with cane syrup and English pea salad

And she'd do cabbage and corned beef and glazed carrots. Anything without butter

No, I don't think I've ever had a day without butter. No, you know, my grandmother was in the restaurant business

So, you know, the goal was for everything to taste delicious. Okay, so, son, they're ready

Yeah, I think these holes are done, so I'm going to take these out. We'll just drain them

You can see how quickly your donuts cook. Amazing, isn't it? You know, you just think you have to get in the car and go to the donut shop

Now, there's several different ways from this point that you can take your donuts

It really depends on, you know, your taste, what you like. You can make a glaze out of a little confectionate sugar and milk

You can make a chocolate, or you can do them like my mother did

and just put them in a brown paper sack with powdered sugar

Shake them up. Shake, shake, shake. I cannot sing, can I? Or dance

Or dance, no. Absolutely. I have no rhythm. Ooh, ow! Y'all don't be sure

That's not the first time she's heard that she can't sing or dance

Look at that. Look at that donut. All right. So Jamie is dipping his holes

In chocolate. All right. All right, now I'm going to take my donut, let it drop down in there

Oh, it's got so heavy with chocolate, I can't get it out. Look at that, baby

Ooh. All right. Now, up here, I've got some chocolate chips. I've got some little shiny bits of chocolate chips

Coconut, toasted coconut. I've got chopped pecans. I've got some pretty little candies that are kind of silly for the children

And then I've got a glaze. So what do you want? What do y'all want

Everything! All right, well, let's start with that. Look at that. Okay

All right, let's put some coconut on that one. I just adore coconut

Mm-hmm. Just adore coconut. Let's do some pecans. Oh, and I love glazed ones

Look at that. Look, does that not look like you went to the finest of pastry shops? Yeah

I'm telling you. I'm telling you, a child can do this

This is great if you've got, like, 13-year-olds, you know. and they're into these slumber parties and company coming over

What a great way to get up and let them get in the kitchen

and maybe fix a donut for breakfast or donuts for a midnight snack

I'm going to try a small one with chocolate and glaze. Cheers

Cheers, honey. To you. To your childhood. Oh, I'm burning my lips off

It's so good. How good is that? Mmm. That's so good. It's this close to criminal

Bum, bum, bum, bum. Oh! Take her away, guys. Put it on

They want to have this little chocolate. I think... I ain't scared of y'all

I'm taking a bite out of crime We'll be back in just a minute

It's all about chocolate The boys are taking me away, y'all Coming up, it's lava cakes

Just oozing with chocolate, y'all And later, it's a southern twist On a chocolate favorite, y'all

Chocolate Ritz ice cream Y'all, there is no way I could have a chocolate show

without having the sweetest thing in my life. This is my grandson, Jack

Is he not precious? He's in the kitchen with Greeny sooner than I thought

Y'all, I got a letter from this girl that lives here in the state of Georgia, in Atlanta

and she said that she had the perfect lava cake. And her name is Angela McCallery Jack

Say, come up here, Angela, and make me a lava cake. Come on up here, Angela

We're so glad to have you down here. And I can't wait to hear about this lava cake

This is so easy. I don't know if any of you have ever considered making a souffle

but this is very close to a souffle and you cannot mess it up I promise Well what we do is we take half a stick of butter The only thing better than butter is adding chocolate to it Yes yes yes So half a stick of butter and four ounces of chocolate semi chocolate

Uh-huh. To this, because it's a little bit. And that's what we've got over here in this one

Right, right. And it is, like, delicious. No, Jack can't have any

He can't have any? Not yet. He has to wait on the chocolate

But say, my first birthday's not too far away. Say yay, yay, yay

It won't be long. I'll be eating me some chocolate. Call Daddy out here, Jack, and let's get Daddy to come pick you up

Look, there's your daddy. There's your daddy. You ready to go, Jack

All right, Jack. Jamie and Angela are going to cook you some love. Okay. All right

So we got chocolate melted. So you want to make sure everything's melted all together

It's very smooth. And if it's too hot, it's going to cook your eggs

Okay. So I just kind of add it slowly and whisk one at a time

Where did you get this recipe from? Well, my great-grandmother is the one who taught me how to cook

Your great-grandmother? My great-grandmother. She's 92 years old, and I still call her for cooking advice

You're a lucky girl. I know. To still have your great-grandmother. She's an awesome, awesome lady

And then to that, you're going to add hazelnut extract. Okay. A tablespoon

You know, I don't think I've ever used hazel nut extract. It's good

Oh, my goodness. Mm-hmm. All right, what do we do next? So then to this, you're going to add your powdered sugar

Yes. You want to stir slowly so that you don't make a mess. I don't make messes

Okay. So now we're going to add a flour. Okay. Mine's in. All right

So now that you got it well blended and it can be a little bit lumpy, that's all right. Yeah, mine's pretty smooth. Yeah

And I just spray my ramekins with nonstick spray. I'm going to do mine this way, Angela

See, I like making a mess. Just so I won't make too big of a mess

Now, you fill that up maybe two-thirds, three-quarters of the way? Yeah, two-thirds, three-quarters of the way, something like that

That batter is beautiful. Because you don't want to fill it up too much because then you'll end up with nothing but goop

Yeah. So you want to bake these for about 14 minutes. Any longer than that, you're going to have a solid cake

And what you want to do is cut into it and have, you know, your lava kind of erupt out of it

Okay. All right. So in the oven, these go 400 for 12 to 14 minutes

And you don't have to keep an eye on it, but when you start to see it get solid on the top, then you know it's done

We've got some ready. So put on your gloves now because they are hot

Those look perfect. And pull those out and set them right there. All right

These look fabulous. Oh, here we go. Ooh. Okay. So what we do, we take our plate, we stick it over the top of the ramekin here

Yes. Well, actually, let's see here. Those gloves are kind of cumbersome, aren't they

Like I said, they're better than mine because mine are all burnt up and got holes in them

I just get real attached to my oven mitts. All right. There we go

Is it coming out? There we go. Yeah, yeah, yeah. All right, so then

Oh, and I can see the, I can see a little goo right there, y'all

And if it doesn't look perfect when it comes out of the ramekin, that's OK, because we're going to cover it up

OK, what are we going to cover it up with? So we take hazelnut liqueur, and we just pour a little bit

on top. Wow. And then we take our Nutella. We just use a little spoonful

And because these are hot, it's going to melt the frange up. It's going to melt the Nutella

Which is perfect. Which is perfect. Yeah, it's no work. All right, so now if you wanted to, if you really wanted to kick this up, you could use

an ice cream on it, couldn't you? That's right. Throw some chocolate shavings on there. Yes

And, Sherlock. For a little bit of color, you could put a mint leaf or something

This looks fabulous. Look at that. Look. Doesn't that look yummy? Doesn't that look yummy

I can have my own chocolate party with a glass of milk. That's good enough for me. Blote

Is it hot? We'll be right back

It's all about chocolate today. Mama's on fire. Coming up, the ultimate southern dessert

He ain't used to girls with big appetizers, are you? And later, there's nothing yummier than this pastry chef in my kitchen

So far tonight on Paula's Party, y'all, it's been double chocolate madness

My son Jamie and I took a bite out of crime with my chocolate dippy donuts

Oh, I'm burning my lips off. My little grandson Jack helped sweeten our chocolate lava cakes

And later, a pastry chef reveals his sweet side. I make breakfast better

We're having fun, aren't we? Us girls especially, y'all, are in hog heaven today because it's all about chocolate

Well, I can't, I can't, I cannot wait to introduce y'all to my next guest

You know, I've got a soft spot in my heart for brothers

Well, my next two guests are brothers. These brothers are consumed with passion for Southern cooking

They spent six years writing a cookbook. And this cookbook won the James Beard Award

Now that's big stuff. That is really big stuff. So, without any further ado, I would like to introduce y'all to Matt and Ted Lee

Come on out, guys. How are you? I'm great, Seth. So good to see you

Hey, Matt. How are y'all? All right. You're great. Now, y'all are not twins

You're just brothers. No. Guess who's older? I don't know. Y'all both are so, I can't say

He's two years older, but I'm two inches taller, and that's what matters, right? But I want to take a minute and brag about y'all's book

We're so excited to win this award for all Southern cooks everywhere

But we think that you're the one who made Southern cooking sexy and cool, so we brought you an award, too

Oh, no! Thank you. Thank you, Chad. You're welcome. Thank you. Thank you

Did you tell your audience what we making today no I didn because I not real sure Ted Chocolate grits ice cream Now you know I don remember my grandmother Paul

making chocolate grits ice cream. Well, let's get to cooking, guys. All right

All right. We're going to start with four egg yolks. Okay. And you're going to spin that around

Okay. And while you're spinning it around. I have to spin it. Right now we're making the chocolate custard

The cocoa custard. The custard for the grits, yes. For the grits, for the ice cream. Okay, so we've got cocoa

Oh my goodness. I'm adding some sugar. Okay. I'm getting some sugar on my part

Two tablespoons of whole milk. Two tablespoons of whole milk? Keep on spinning around

We're going to make this like a paste. Right, we're going to make a paste, and it looks like it's not coming together, but it will

If you want to trade off, then I can take over. Now, Matt, tell us what you're doing over here, honey

Okay, what I'm doing here is... Ted's got the pace going. You know, the base for the ice cream is going to be two parts that we're going to combine

One's more custardy and thick. You can see that right there. And one's going to be more liquid because what we want to do is cook down the grits

Yes. And so our cream, well, cream and half and half, we love both

One and a half cups of each. Okay. And now we're going to flavor it just a little bit with vanilla bean

Okay, I love vanilla beans. Yes, and there's a technique here for getting the most flavor out of vanilla

So you're going to just split the bean. Split it right down the middle if you can

It's sort of like... And you need a sharp paring knife for this

because the vanilla bean is almost kind of like... Leathery. Yeah, leathery

But inside there are these tiny little, like... It's like the dots on the eyes

Yes. We scraped them all off, and we'll scrape these all off onto my knife

And then you can see, and then it's going to give a nice speckled quality to the custard

That, I'm not going to stick my thumb in just yet. We're at 125 degrees

But then you throw the whole bean in like that. Okay. And we're going to bring it up to 150

We're going to scald the milk. And scalding the milk is important when you're making ice cream because..

It's going to sort of cook the eggs. Cook the eggs. Not make scrambled eggs, but it's going to sort of make it bind

Yeah. All right, what is y'all's education, guys? We have no cooking school education

And people ask us this all the time. And we moved to Charleston when I was 8 and Matt was 10

But we just fell in love with the food. I mean, how could you not? How could you not

You go crabbing, shrimping, and you just become a part of this food life that we live down here

I mean, we have fruits from the sea plus the collard greens and the turnips

So we got it all. We got it all. So that's now at 150

So Matt's going to pitch in the grits. That's right. Okay. Now, what kind of grits are you guys using

Yep. We're using stone ground grits, which are ground old fashioned. The real deal

Yeah, yeah. And they take a little bit longer to cook. Okay. But they have great flavor, and that's going to go for about 10 to 20 minutes

You're not cooking the grits until they're soft exactly, but you just want to make them into a thin porridge

And that is what we've got right here. Do we have the finished product there

Yes, we do. We do, we do. So that is cooked to, what did you say, 150 degrees mass? Yes

We want to take about a cup of that, and you're going to put that in here to temper the eggs and make the custard

So here's the chocolate grits custard. Yes. Now, that doesn't look so bad, does it

It looks fabulous to me. You're not going to get any argument out of me

You're talking to a girl that makes key lime grits pies. We love grits every which way

I do, too. Breakfast, lunch, dinner. Breakfast, lunch, and dinner. And we thought, well, why not dessert

Absolutely. Grits for dessert. Okay, so that's looking great. And Matt's going to take the semi-sweet chocolate

Dozing off here. Oh, that's all right. Half a cup of semi-sweet chocolate

And so that's going to get all chocolatey, too. Thank you. It's sort of like melts as it hits the hot grits

All right, now, but why are we putting the chocolate in that? We've already put the grits in it

Because this is hot and that isn't. Okay, are we going to use all the grits? We're going to use all the grits

I'm going to back out of the way. We're going to end up with chocolate all over ourselves by the end of this

Oh, that's all right. We'll get it off. I'm sure you will

Here's the base for the ice cream. So we're just going to pour this into our ice cream maker

You don't need to churn it. It's so thick and so much like fudge or truffle that you can just actually freeze it in your freezer

Bring it out. Let it temper. Let it, you know, warm up a little bit and go right into it

And it's richer that way. If you put it in the churn

It's more dense, isn't it? Yes. Because it doesn't have the air. You know what it's like? It's like a frozen chocolate truffle

Let's do that, guys. You got it. Let's just get our scoop here

It is. Do you want to get me one of those plates, Matt? Yes, Matt

Hurry, Matt. Why do you need a plate? You know what? This would be good in, guys

You know you can actually buy the chocolate shells. Oh, yeah, right

that are already formed into chocolate. She deserves more than that. And..

Look how skinny he is. He ain't used to... I've got a good idea

Girls with big appetizers. I've heard that... Hold on, hold on. Maybe whipped cream

Yes. Maybe a pinch of grits? Yes. This is unbelievable. I see a chocolate curl

Oh, and a chocolate curl or two. Don't forget the chocolate curls. Oh, I did an ugly job of that

Oh, no, no, it's fine. There's no such thing as ugly chocolate. Gosh

I've got to make it go a long way. Lord, have mercy

I know my Grandma Paula is somewhere spinning around in the dirt. We'll be back

We're having a great time today on our chocolate show. Don't go anywhere

Up next, a pastry chef even tastier than his chocolate. I was wondering if you'd be my honorary sugar mama

I've eaten so much chocolate, y'all

We're doing a chocolate show here at Paula's party, and I've eaten so much chocolate, my chins are knocking my collar down

Oh, do I have a hottie for y'all? This guy is not only young and beautiful

He is like the top pastry chef in America. Johnny Uzzini

Johnny Uzzini. For my young girls, was I lying

Look at them, how they're sitting up out there. You are so cute

You know, I gotta say I became a grandmother, but you're way too young

I was wondering if you'd be my honorary sugar mama. I will be your sugar mama, honey

But listen, if I'm not, I'm gonna be your sugar mama. I'm listening

I'm listening. This has got to go. Look me in the eye when I talk to you, baby

Right here. All right. It's you and me. I feel like we're missing a chair. We need a chair for this

Look at this, girl. Make him bump, baby. Make him bump. He's pretty and he can cook

Yeah. Well, you are the pastry chef at Jean-Georges? I am at restaurant Jean-Georges

Did I say that right? Jean-Georges. All right, now tell everybody how you started

You originally were 17 years old and you had no culinary experience, right

Yeah, I was actually 15. I started off as a dishwasher as soon as I got my working papers and the chef liked me

So he let me work my way up through the ranks. And I grew up in the Catskills, upstate in the country of New York

And the florist there was also the florist at a great restaurant in New York called River Cafe

And she brought me to meet the chef. And at 17, it got me a job in a big kitchen in the city

And then every night, I watched the pastry chef make all these crazy chocolate bridges and butterflies and amazing things

And I said, I want to learn. He's like, oh, you don't care. You're just a stupid cook. You don't care. And just every day, just put me down

So I worked for free every night for him until he finally introduced me to the pastry and let me be part of his team

Unbelievable. Well, let's start the dessert that you're going to make. We're going to be making spetzel, which is normally a savory dish

Today I'm doing it as a chocolate dessert. So it's simple enough that what I want you to do is sift all this together

You want me to do it? We have salt, sugar, flour, and I have two different kinds of things. I was going to say. It's not cocoa powder

One's cocoa powder. One's atomized chocolate, which is chocolate that's gone through a process to bring it directly from solid form to powder form

but without going through any kind of alkalizing processes like cocoa powder. So you taste it. It tastes exactly like chocolate

You know when you taste cocoa powder, it's kind of bitter and chalky. And this is just chocolate in powder form

The reason why we use that is it goes into the solution a lot easier for what we want to do

Okay. So just dump everything in there and start sifting it. What's really unique about this spetzel is I'm using chocolate instead of the egg to bind the dough

And everything that we do in pastry in my kitchen has salt in it

You wouldn't necessarily know that it's salty, but if there wasn't salt in it, you would know there wasn't salt in it

You would so know it. Right. Okay, but I do love the salty and the sweet

Right. Okay, so I'm getting this sifted for you. Meanwhile, I have creme fraiche over here

Uh-huh. Creme fraiche just means fresh cream in French. It's a French version of sour cream

And I use a product called vanilla paste. You could use vanilla extract or fresh vanilla if you want, just as easily, so it's fine

But a vanilla paste. I use this because I don't want to add alcohol. And vanilla extract is alcohol-based, 7% to 10% usually

So I don't want to add that. So I'm just going to kind of puree this together. Okay. So that's our creme fraiche, our eggs, our vanilla paste

Yeah. Just kind of emulsify this. And now what you're going to do is you're going to make a well like we're doing pasta

Okay. So let's just split this up. I don't want to get you dirty. Okay. All right so we made a well So what you not gonna do you not gonna stir it You actually gonna actually going to kind of flip it onto itself You going to fold Yeah we going to fold it but then we just going to kind of slap it Okay okay

How many hours a day do you spend in the kitchen? I get to work around 9, 30, 10 in the morning, and I won't leave until about 10, 11 at night usually

Brutal hours. It's a lot, but I mean, we want to make everything as fresh as we can

You know, we work with amazing ingredients, amazing farmers, and, you know, we want to really play toast attention to that, you know. So..

It's getting real pasty. Yeah, so we're going to add the chocolate to this. Okay

Another chocolate, a third chocolate. Yeah, this is actually real chocolate. Now we're just going to kind of bring it together

As opposed to... The other was false chocolate? The other one was atomized chocolate and cocoa powder

So they all bring different flavor profiles of the cocoa. Okay. So tell me how you really got your exposure and where you got your exposure

I mean, after working at some of the better restaurants in New York, I decided that it being my favorite to travel and really learn from what these guys learn

So I decided to take eight months and backpack around the world and work for free all over the place

I went from New York to Hong Kong, Australia, Bangkok, Moscow, Prague, Italy, France, Spain

Switzerland, Germany, Holland, Belgium, and just worked everywhere I could for free. And where would you stay at night

Hostels, youth hostels, you know, a room with like 20 bunk beds

That is a burning passion now. That's a burning passion. Oh, that is so salty

I love it, Johnny. So at this point, we're going to let it rest for a half an hour. Okay. And then we'll come back and..

What if I told you we didn't have a half hour? Then we'll actually, we're going to go down here

And we're going to pull it out. Rested. Time flies when you're having a good time at Paula's party, doesn't it

Yeah, it does. I've been waiting to be invited to this party for a long time

I kept adding my name to the guest list. It kept getting crossed off. Honey. I added it again

It got crossed off again. No. You're so invited back here anytime

I hope so. I hope so. So this is kind of a cool tool

This is like a ricer or something? Yeah, some people use it for ricer or whatever else. I use it for the spetzels

So we're actually going to pack it in here. Spetzels. Okay, pack, baby. I'll hold you back

All right, so while Johnny and I are packing, you go get you a piece of chocolate candy

and rush back to the TV because Johnny and I are going to be back in two minutes

to finish up our chocolate spetzels love. Sorry. Our chocolate is actually..

Coming up, I'm saving the best chocolate for last. We're here in the kitchen at Paula's party today

And it's all about chocolate, y'all. And I got like the number one pastry chef in America Johnny Eusini in here making us some Chocolate spetzle of Love Love

What we're gonna do, we got our spetzle, so that's what we're gonna do. I want you to do the press, and then I'm gonna..

Got a bowl and water. All right, I'm gonna turn this one up. Yeah. Because when you took the lid off..

So you're just gonna press it, try to do it with one long motion, so I can get a nice noodle and cut it

Okay, okay. If you kind of jack it, then I'm gonna get little guinea pig pellets. All right, so you won't like..

One, one. Go down, lower. Yep. There you go. Was that pretty good

Yeah. So let's let that cook for about a minute. Okay, so I quit squeezing

Quit squeezing. Okay. Slide it over there. So we're going to let that cook for about a minute

Oh, look, they're rising to the top, y'all. They're going to rise. They're going to float. Yeah

In the meantime, we have a chocolate meringue. I stuck my finger in this. This is delicious

Just egg whites and sugar? Uh-huh. Now I feel so much closer to you

All right. This is cocoa nibs. Do you know what cocoa nibs are

I've never heard of cocoa nibs. Cocoa nibs are actually the cocoa bean. The cocoa bean, yeah. Before it's processed

Yes. So it's still no sugar added to this. So it gives a, A, it's going to give us texture

B, it'll give depth of chalk of flavor. I didn't know that's what they were called, though, but I learned about these in St. Lucia

So just fold those. Okay. St. Lucia. Uh-huh. Tan lines or no

No tan lines, baby. That's my girl. That's because I didn't get out in the sun. Oh

We're just going to... All right, so those are going to give our chocolate meringue a crunch

Give it a crunch and a little bit more flavor. Because the cocoa beans are like a hard shell

You won't believe this, but I actually polished the cocoa beans. Did you really

Yes, you polish them by putting them in a great big pot, and you step all over them

Did you have socks on? Yes, really. No, I was barefooted. So the next time you're eating chocolate, you just think about Paula

Just think about your feet. polishing your beans. Next time you'll be talking, he's like, hmm, I wonder if, hmm

All right, so you're just gonna spread that out and you've got it on parchment paper. Got it on parchment

So it'll peel off. Yeah, lightly sprayed with a nonstick spray just to make sure it comes off easily

You wanna get this as even and level as possible. You don't wanna overwork it

You see I'm doing long strokes. Yes, yes. And the reason why is because we don't wanna crush our meringue

Yes. We wanna keep it as light and airy as we can. So why don't you fish out the spetzal

into that bowl while I'm finishing up this? All right, so Johnny, I cannot believe we have got, like, chocolate spaghetti

I'm putting the meringue into a 200-degree Fahrenheit oven. Okay. It's going to, depending on whether or not you have a conventional or convection

how long it will take. But what you're looking for is it'll get lighter in color, and it'll get crispy

Yes. Yes. See how light it is? Yep. So we're actually going to just break this into smaller pieces for our next step

And I'm going to cut that off now. Yep, turn that off. And let bring a little bit of olive oil into that spetzal Just like you would do for pasta you know to keep it from sticking to itself Okay keep it from sticking yeah So not too much just a little bit Okay

Meantime, I have some fresh strawberries macerating. So macerating means I've just taken some simple syrup

tossed it in, and kind of let the sugars exchange the fruit and the syrup. Simple syrup is real easy to make yourself

It's just equal parts water and sugar just simmered together. Is that enough olive oil

Mm-hmm. We're gonna cook this? Yeah, so let's now cuz now we need to spray this to keep it from sticking or just a touch. Yeah, that's a touch good

So let's just Do it like this now is this dessert served in the restaurant it will be it's actually something new

We're working on it's gonna go on actually in two days. It'll be on the menu Well the menu changes quite often as the seasons change so chances are you won't have anything from season a season anyway

So we just want to... So you're not going to make it like into a cake or anything

No, no. A lot of what we do is a lot of ala manute composed things, much like it would be in the kitchen

Who? Like last minute. Al-a-camoo. What does that mean? Like last minute

Well, why don't you just say last minute? Instead of saying al-a-camoo

I thought I did. So we don't want to cook the strawberries too much

Just kind of heat them up a little bit. Get them a little tender

We have the nice... At this point, we have some amazing strawberry sorbet

Oh, gosh. And we're going to do a quenelle. A quenelle? See, look, watch

What did you say we're going to do a what? A quenelle. A quenelle. Look at that

Oh, I love quenelles. So... I forgot the meringue

See, you got me all flustered and confused. So this will give us a texture now

You don't like it, do you? Y'all this is out of this world

I make breakfast better We need some time alone

Johnny and me So why don't we say goodnight Johnny Fade the black

See you next time here on Paula's Party Until then That's it