Chocolate Party

Y'all, tonight on Paula's Party, we are taking chocolate to a whole new level

My son Jamie is going to 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 somewhere 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 your sweet tooth, because today, we are craving chocolate

Let's party! How are y'all

Where did you come from, Nicole? Oh, they're so good to me here at Paula's

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

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

Mm-hmm. 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

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. So, thank you. You have to keep your weight off

Because you have a very, very beautiful young wife. Yep. 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 donut 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

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

And Mom would just do it and we'd put it on ice cream. This is a really, really simple thing that you could 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 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 Mm 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 holes

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. It's not going to take long, though

Look at that. 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... 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, 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 pecan. Oh, and I love glazed ones

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

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

Ow! Take her away, guys. Put them on. They want to smell chocolate

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. Whoa! And later, it's a southern twist on a chocolate favorite

Chocolate Grits 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 McKellar 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-sweet 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 is not too far. 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 Angel are going to cook you some love. Okay. All right

So we've got our chocolate melting. 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 that 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 taste on that 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 a 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. There 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. I've got holes in them, and I just get real attached to my oven mitts

All right. There we go. Is it coming out? Yeah. There we go

Oh, yeah, yeah, yeah. All right, so then... Ooh, 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 okay

because we're going to cover it up. Okay, 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 frangios. 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

Chocolate. Throw some chocolate shavings on there. Yes. Angela. If it's 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

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

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 um 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 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, Tate

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't 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. 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 adding 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. Right

For this because the vanilla bean is almost kind of like. Leathery

Yeah, leather. 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. Okay. Onto my knife and then you can see

And then it's going to give 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

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 eight and Matt was ten

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

Half a cup. Yep, we're using stone ground grits, which are ground old fast

The real deal. Yeah, yeah. And they take a little bit longer to cook, 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. 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

Double chocolate. It hits the hot grits. All right, now, but why are we putting the chocolate in that

We've already put the grits in this. Because this is hot and that isn't. Okay, are we going to use all the grit

We're going to use all the grit. 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 warm up a little bit and go right into it

And it's richer that way. If you put it in the turn. 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. Okay. We 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

They're already formed into them. He deserves more than that. Look how skinny he is

He ain't used to... I've got a good idea. Girls with big appetizers

I 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

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 Paul 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 lying girls, was I lying

Look at them, how they're sitting up out there. 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. 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, he got me a job in a big kitchen in the city

And then every night, 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

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. Now what you're gonna do is you're gonna make a well like we're doing pasta

Okay. Let's just split this up. I don't want to get you dirty. Okay. All right

so we've made a well. So what you're not gonna do, you're not gonna stir it. You're actually gonna kind of flip it onto itself. You're gonna fold. Yeah, we're

gonna fold it, but now we're just gonna kind of slap it. 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

I mean, we want to make everything as fresh as we can. You know, we work with amazing ingredients, amazing farmers

and we want to really play toast attention to that, you know

So also add... 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 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'd be my favorite to travel and really learn from what these guys learned

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

I worked going 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, y'all. 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 any time

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 spetzles, so we're actually going to pack it in here

Spetzles, okay, pack, baby, I'll hold you back Alright, 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 spetzles love Sorry Our chocolate is actually love. 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've got, like, the number one pastry chef in America, Johnny Eusini, in here making us some..

Chocolate spatzel of... Love. Love. What we're going to do... We've got our spatzels

That's what we're going to do. I want you to do the press. Got a ball and water. All right, I'm going to turn this one up

Yeah. Because when you took the lid off... So you just gonna press it try to do it with one long motion so I can get a nice noodle and cut it Okay If you kind of jack it then I going to get little guinea pig pellets All right so you want like One one

Go down, lower it, 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. 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 before it's processed. So it's still no sugar added to this

So it gives, A, it's going to give us texture. B, it will give depth of chocolate flavor

I didn't know that's what they were called, though, but I learned about these in St. Lucia

Fold those. Okay. St. Lucia. Uh-huh. Tan lines or no? No tan lines

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 no beans. Next time you eat chocolate, you say, hmm, I wonder. All right, so you're just going to 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 want to get this as even and level as possible. You don't want to overwork it

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

Yes. We want to keep it as light and airy as we can. So why don't you fish out the spetzel 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 be 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's put a little bit of olive oil into that spetzle

Oh, really? Just like you would do for pasta, you know, to keep it from sticking to itself. Okay, keep it from sticking. So not too much just a little bit Okay Meantime I have some fresh strawberries macerating So macerating means I just taken some simple syrup toss 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 going to cook this? Yeah, so let's

now because... Do we need to spray this to keep it from sticking or... Just a touch. Yeah. Just a

Good, that's good. So let's just do a little bit like this

Now, is this dessert served in the restaurant? It will be. It's actually something new we're working on

I was going to say, I have not had this. It's going to 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 to season anyway. Uh-huh

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

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. Alicamoo. What does that mean

Last minute. Well, why don't you just say last minute? Instead of saying Alicamoo

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

Yeah, just kind of heat them up a little bit. Get them a little tender. We have the nice Mm-hmm

So 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'd you say we're going to do a what

A quenelle. A quenelle. Look at that. Oh, I love quenelles. So... Woo

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. Fade the black

See you next time here on Paula's Party. Until then, back to dinner