Up next in 10
Full Episode Fridays: Chocolate, Chocolate, Chocolate! - 3 Chocolate Dessert Recipes
Aug 30, 2024
3 Chocolate Dessert Recipes - Adam Turoni is sharing chocolate dessert ideas with Paula. Plus he's making hot chocolate from scratch, sweetened condensed milk caramel, and candied pecans. Positively Paula, Season 2, Episode 5.
Click here to SUBSCRIBE to my channel: https://bit.ly/2AwYIIU
------------------------
00:00 Intro
1:26 Adam's Hot Chocolate Recipe: https://www.positivelypaula.tv/s02ep05
5:10 Sugar and Spice Pecans Recipe: https://www.positivelypaula.tv/s02ep05
6:49 Sweetened Condensed Milk Caramel Recipe
10:34 Exploding Chocolate Bark Recipe: https://www.positivelypaula.tv/s02ep05
------------------------
For more episodes of Positively Paula, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFW4fceMhkzsIfer9SGChS6
------------------------
Follow me on Facebook: https://www.facebook.com/pauladeen/
Follow me on Instagram: https://www.instagram.com/pauladeen_official/
Follow me on Pinterest: https://www.pinterest.com/pauladeen/
Sign up for my Newsletters: https://mailchi.mp/pauladeen.com/youtube
------------------------
Sign up for my email mailing list and get 3 FREE helpful kitchen printables: https://www.pauladeen.com/printables/
Find more recipes and videos on my website: https://www.PaulaDeen.com
Click here to shop my products on my online store: https://pauladeenshop.com/
Click here to visit my Amazon shop page: https://www.amazon.com/pauladeen
Show More Show Less View Video Transcript
0:48
- Well, hey friends.
0:50
I'm in here with a friend of mine, Adam Turoni.
0:53
He owns a fabulous chocolate shop here in Savannah,
0:57
and he is really a fabulous scientist
1:02
when it come to this chocolate.
1:03
In fact, not too long ago, a few months ago I think it's been,
1:09
Adam was voted one of the top
1:12
ten chocolatiers in North America.
1:16
Well, Adam's gonna do a few,
1:18
just a few wonderful things for us today,
1:21
and I'm so glad that you've dropped in to be with us.
1:25
- So I have in here a little easy
1:28
hot chocolate mix to make at home.
1:30
- Okay.
1:31
- And so what I did was, I just,
1:33
I opened up my pantry, and I said,
1:35
"What can we do with the ingredients
1:37
we normally have in our pantry?"
1:38
- Right. - So I raided yours.
1:41
- Good. - And this is kind of
1:42
what I came up with.
1:43
- I usually have all this stuff. - Yes.
1:45
- Which is cocoa...
1:46
- Yes, and we have cocoa powder here,
1:48
and then we have some cornstarch.
1:50
- I thought that looked like cornstarch.
1:52
Now, why do we want cornstarch for?
1:54
- It's gonna thicken just a little bit
1:57
to make it nice and rich and creamy.
1:59
- Okay, okay.
2:00
- And then I have some sugar here to sweeten.
2:01
- Right.
2:03
- Some salt, and then our chocolate chips.
2:05
- So the recipe,
2:07
your measurements for this will be on the website, so...
2:10
- Yes, ma'am.
2:11
- So people can get the correct measurements,
2:15
because they're gonna want to make this.
2:17
- Yeah. - Yay!
2:18
- And so I have some milk going, and I have it to where it is--
2:23
- And, now, what kind of milk is that?
2:24
Is that whole milk?
2:25
- Whole. - Whole milk.
2:26
- Yeah.
2:28
- I mean, if you wanted to make it with--
2:29
- Do you need a funnel? - I don't.
2:30
We were actually playing around with it, and I said,
2:32
"You know, my two-year degree, hopefully I can get this
2:34
right, otherwise, I should be ashamed."
2:37
But let's see. Now I'm gonna be nervous.
2:39
- Oh, I'm sorry I said anything.
2:43
- Oop, I was being too cocky now.
2:47
Should we all try? I feel like we should all take turns.
2:51
- I think I got you tickled.
2:53
There you go again. - Yeah.
2:58
- Yeah, but we might need the funnel.
3:00
- I think so.
3:05
- Good. - Yeah.
3:08
- That two-year degree just kicked in. Okay.
3:11
- All right, and then I'm gonna give this one to you.
3:14
- Okay.
3:15
- So just make sure the cap is screwed on this.
3:17
- Okay, yeah.
3:19
- We're just gonna give it a little shimmy.
3:21
- Okay, we could throw some marshmallows in here
3:23
if we wanted to, couldn't we?
3:25
- Exactly, yeah, absolutely. I mean, this is,
3:27
now this is a really fun recipe to just--
3:29
you could throw anything in there.
3:31
- My grandchildren will love doing this with me.
3:34
- It's super fun.
3:36
You get a little straw and they can drink out of it.
3:37
I mean, you could get some mint leaves right now,
3:40
rip them up, and put them in and shake it.
3:41
- Can we toast? - Absolutely.
3:44
- To Adam. May chocolate live forever.
3:50
- Cheers.
3:54
- Yum. - Oh, so good.
3:57
- It is so good, isn't it?
3:59
And I love the way the way the cornstarch--
4:03
- Kind of thickens it a little bit.
4:04
- Kind of thickens it a little bit, yeah, like you've used
4:07
a condensed milk or something.
4:10
- Mm-hmm. - Wow, that's really good.
4:11
Y'all are gonna love doing this with your kids,
4:14
and they're gonna love you for doing it with them.
4:17
So let's take a quick break, and you clean up your mess
4:19
that you spilled all over the place.
4:22
- My disappointment all over the table.
4:24
- Oh, no, it worked out perfect.
4:26
I loved it.
4:37
I so hope y'all are enjoying the show.
4:40
And if you do.
4:41
Be sure to click like, subscribe and
4:44
notification bell so you'll never miss a video.
4:48
And we'll be right back after the break.
4:53
- Hey, y'all, we're back and I'm in here
4:55
in my kitchen with my friend, Adam Turoni,
4:58
and I hope that you were here from the start
5:01
because he made this fabulous little
5:04
hot chocolate drink in a bottle.
5:06
This would be great to do it with your children.
5:08
And, what you gonna show me next? I see nuts.
5:11
- Absolutely. So now we're gonna get into the dry rack,
5:15
and so we have Georgia pecans right here
5:18
and then we have some spices.
5:20
All spice, we have ginger, cardamom, cinnamon,
5:25
and then we have powdered milk right here,
5:28
and some sugar, and this vanilla extract.
5:33
- Okay. And here you've got cloves.
5:37
- Cloves.
5:38
- So we're not actually gonna make this today, but, again,
5:41
it will be on the website,
5:43
And what did you do to get this?
5:46
- Yeah, so we pan roasted these Georgia pecans,
5:50
and we candied them with some sugar.
5:52
- Okay, sugar, and did you put any butter in the pan?
5:56
- No butter actually.
5:57
Just the sugar, a little bit of water, and we stirred it,
6:00
and then we threw in those pecans,
6:03
and then covered it with these spices.
6:04
- Made like a simple syrup so it would stick
6:05
- Exactly.
6:07
Yeah, and then we have--so what these spices all kind of created
6:09
to get to this is a chai spice.
6:11
- Uh-huh, it's delicious. - Thanks.
6:13
- Delicious. - Yeah, it's really nice,
6:15
something to put out at parties
6:17
or I even have, like, I go to Michael's
6:19
every now and then, and so for little favors--
6:21
- You can find everything at that store, can't you?
6:23
- It's really great.
6:25
In the wedding section, they have cute little favors,
6:27
so to hand out at parties--
6:29
- This is wonderful. Yes.
6:31
- As little gift bags for the kids.
6:34
Just put those in here, and--
6:35
- That's perfect. - Thank you.
6:37
So if you want to talk about something even more simple--
6:40
- Do you sell these kind of jars? I love them.
6:42
- I do, yeah.
6:43
That's our new packaging at the shop that we have,
6:45
but you can also put it in little jars as well.
6:48
- I love it. What is it?
6:49
- So this is, this is really cool.
6:50
Now, we're gonna get a little bit sciencey,
6:51
but it's so simple.
6:53
- Oh, good.
6:54
- And, I'm telling you, anyone could really do it.
6:56
So here we have, I put on here--
6:58
- Oh, no, it's got the hours that you've cooked this stuff.
7:02
That is adorable.
7:03
- So this is simply- what we have back here,
7:05
Paula is just a can of sweetened condensed milk
7:08
and submerged in water at a low temperature.
7:11
- Right. - If should just be simmering
7:13
or a little bit under, and I've done this.
7:17
I've been here for four hours already. I'm exhausted.
7:21
But, so all it is is sweetened condensed milk
7:24
that after that four hours--
7:25
- Do you need a rag, honey? Is it too hot?
7:27
- No, we'll be okay.
7:29
So how this kind of takes its transformation
7:34
is sweetened condensed milk,
7:36
it has a lot of sugar in it,
7:37
and so when we submerge it under water
7:39
at a low temperature for a long period of time,
7:42
what happens is, those sugars caramelize inside
7:44
of the can slowly,
7:45
and that's where we see kind of how it increases in color,
7:51
and it's just building more flavor and caramel.
7:54
- This is, this is beautiful,
7:55
and I appreciate you showing me that,
7:57
but am I just supposed to sit here and stick my finger in it?
8:00
- Well, absolutely not.
8:01
So I thought what we could do is have some ice cream,
8:07
and pour that right over there.
8:08
- So we're just gonna put this over ice cream like we would
8:12
if it was a chocolate syrup or...
8:14
- Exactly.
8:15
Yeah, and it's nice and warm and gooey too,
8:17
so this'll be perfect, so let me--
8:19
- But you know, they can get sugary.
8:23
- Absolutely.
8:24
- This is not gonna break down there.
8:25
- Yeah, you don't have to worry,
8:27
and then you could also have fun with it.
8:28
I mean, why not add some cocoa powder to it
8:30
and make it like a chocolate caramel
8:33
or add some salt as well.
8:34
- So you would go ahead and cook it
8:37
and then add your cocoa, just stir in your cocoa?
8:41
- Yeah, until you wanted it as chocolaty as--
8:42
- Well, you know what?
8:44
I think this would just be a fabulous combination.
8:47
- That is a great idea. - Don't you think?
8:50
- Absolutely.
8:51
- I love caramel.
8:53
This is like butter on your tongue, isn't it?
8:56
- It's- - Mmm.
9:00
Mmm.
9:02
- So good.
9:05
- And the ice cream, y'all.
9:08
You went by Leopold's.
9:10
- Of course.
9:12
- Leopold is one of our local hometown heroes.
9:15
He went off to Hollywood to become a big producer,
9:19
but he decided he was ready to come back home
9:22
and reopen the family ice cream factory
9:26
that he grew up in,
9:28
and Leopold's is also on Broughton Street,
9:31
kind of on the other end of Broughton, down from you,
9:34
but, oh, Lord.
9:36
- Well, Paula, now that we've got some of the basics down
9:38
and some fun things to do in the kitchen,
9:40
I'm ready to show you the main course.
9:43
Are we ready? - That's great.
9:45
Well, let's finish our ice cream.
9:46
Let's take a break, and we can finish our ice cream.
9:50
Let me tell you, the nuts are the bomb on this
9:53
with all those flavors.
9:55
Y'all have got to try this.
9:56
It's so good and so easy.
9:59
We'll be back in a minute.
10:00
I can't wait to see what you got to show us next.
10:05
Just one more little dab.
10:10
I hope y'all are enjoying the show
10:12
and I want to hear from you.
10:14
Tell me what recipes or videos you'd like to see me
10:16
make by just leaving a short comment below.
10:20
Now, let's get back to the show, y'all.
10:24
- So we're back, y'all, with Adam Turoni,
10:26
my friend that's the chocolatier here in town,
10:29
and he has showed us a couple of things that's so easy
10:31
to do here at the house.
10:32
- All right, so here's the main course.
10:34
So what we're gonna start out doing
10:36
is I went to the grocery store
10:38
and got a 60% bittersweet chocolate.
10:42
- Okay. - And so we're gonna melt
10:43
this bad boy
10:45
down over a double boiler.
10:47
- Okay, and how do you feel about the microwave?
10:52
- You know, I don't recommend it
10:53
because it is very easy to burn.
10:56
- You know, I've never had any luck,
10:58
I've never had any luck melting chocolate in the microwave.
11:02
It always got gunky.
11:05
I really messed up chocolate before, y'all,
11:07
but this is the way I recommend,
11:11
and it's the way Adam recommends.
11:12
- I do, yes. It's very much the safest way to go.
11:16
You never have to worry, so,
11:18
but you always want to be stirring it
11:20
because the bowl is still getting hot.
11:21
- Would you want for me to do that?
11:22
- Sure, yeah, I would love that.
11:23
- Or do you have time to do this
11:26
or do you need to be doing something else?
11:28
- No, that's perfect.
11:30
You'll notice that I reserved a quarter of the amount.
11:34
I got the traditional bag of chocolate,
11:36
and there's ten ounces in here.
11:38
I just reserved a quarter of it, and I'm gonna show you
11:40
after we pull that off, after it's melted,
11:42
then I'm gonna add that to it to cool down the chocolate.
11:45
- Oh, okay.
11:47
- And that's gonna kind of temper it, if you will.
11:49
- Well, while I'm stirring this,
11:50
and you don't have anything to do this second,
11:53
tell us as quickly as you can everything
11:57
that you want to know about chocolate.
11:59
As much as you can in a few minutes.
12:01
- Absolutely. Well, I know that sometimes it's intimidating...
12:04
- It is.
12:06
- When you're trying to make candy to go to the grocery store
12:09
and trying to find the perfect type of chocolate,
12:12
and so I kind of did some scouting around
12:15
to some of the grocery stores,
12:16
and, you know, there are great chocolate companies here
12:20
making chocolate in America,
12:22
more so than there were ten years ago even.
12:25
So there are some great companies like Ghirardelli
12:27
that I use often.
12:29
Scharffenberger, Valrhona, Ouray.
12:32
- I'm not familiar with those.
12:35
This is the one I see in the grocery stores.
12:38
- Yeah, and what you're really looking for
12:40
when you're trying to do chocolate candy making is,
12:43
your key is that you always want to look
12:45
in the back on the ingredient list,
12:48
and you're gonna notice it's gonna say,
12:51
from far away...
12:53
- Do I need to get my cheaters for this?
12:55
- It's gonna say cocoa butter,
12:57
and so we want to see that as an ingredient.
12:58
- Cocoa butter, is that important?
12:59
- It is very important.
13:01
- Cocoa butter is important. - So it's an ingredient that,
13:03
as this is melting,
13:04
you'll start to see that it'll flow really nicely.
13:07
- Yeah.
13:09
- It'll run almost and fall right off your spatula,
13:11
and that's the kind of chocolate we want to be using.
13:13
I love these induction burners. I think it's incredible,
13:16
and the design for this is absolutely amazing.
13:19
- Well, thank you because you know what?
13:21
This is my induction burner.
13:23
This is the Paula Deen Induction Burner, and I'm so happy to say
13:29
I sell this on Evine,
13:32
but you made the comment
13:33
that this would look beautiful on that white marble.
13:35
- Oh, that's amazing. - So I want you to have it,
13:37
and you think about me every time you melt chocolate.
13:39
- Oh, well, thank you so much.
13:41
And I also love this--is this a new attachment that I see here?
13:45
- Right, this little plate--
13:50
is that done enough for you?
13:51
- Yeah, that looks great.
13:52
- This little plate, my cookware,
13:56
the Paula Deen Cookware,
13:59
is not conducive, yes.
14:00
- And then so that gets hot to heat this then.
14:02
- Yes, yes, yes, yes.
14:03
- Oh, that's brilliant. Oh, my gosh.
14:05
- And this gets hot in a flash.
14:08
I mean, this is one bad to the bone induction burner.
14:11
- I mean, look how good. It did a pretty dang good job.
14:13
- I know, it did a great job.
14:15
All right, now you're gonna add
14:18
the white chocolate to that now to cool it down you saying?
14:21
- So what I'm gonna do, I'm gonna bring this over here,
14:23
and I was gonna have a little rag
14:24
because water's kind of
14:26
our worst enemy when dealing with chocolate.
14:27
- Yes, yes. - And so I'm just gonna
14:29
add this other--
14:30
- Oh, oh, oh, you're gonna add that chocolate.
14:32
I thought you were gonna add the white.
14:34
- No, because what I want to do is I want to cool this down now.
14:36
- Are we gonna melt the white?
14:38
- We are.
14:39
- Okay, well, I need to bring you a pot back.
14:40
- So this is the first layer. And I'm stirring it
14:43
and mixing it all in,
14:45
and this is what we call tempering.
14:47
- Right, just like we would an egg if we were making custards.
14:52
- Exactly.
14:53
And so, once this is all melted, then we'll be good.
14:57
So this is a special type of bark.
14:59
It's called my exploding bark.
15:02
- Exploding bark because I meant to ask you
15:04
exactly what we were making. - I will show you.
15:06
We're gonna spread this out right now.
15:09
- Let me get this rag. I want to show you---
15:11
did I show you this, Adam?
15:13
I think this is so cute.
15:14
- It made me laugh so much.
15:16
- Look at this, look at this rag.
15:18
We've got chocolate all over it now,
15:20
but look at how cute that is.
15:22
"Lettuce Pray."
15:24
I can't even read who it's by, but I thought that was so cute.
15:28
Ooh, that's why you needed an offset spatula.
15:32
- Yeah, and now we're gonna do--
15:34
what makes this exploding is,
15:36
I heard this is your favorite type of candy.
15:38
- Pop Rocks. - Pop Rocks.
15:40
- Oh, I love it. - And the thing is too,
15:41
we don't want this chocolate too hot
15:44
because it will start to activate the carbonation
15:48
in the crystals.
15:49
- I hear it. I hear some of them popping.
15:52
- All right, so we're gonna pop this in the fridge,
15:54
and then we'll start with our second layer.
15:55
- It's like little lightning bites on my tongue.
15:57
- Mm-hmm.
16:08
I so hope y'all are enjoying the show.
16:10
And if you do.
16:12
Be sure to click like, subscribe and
16:15
notification bell so you'll never miss a video.
16:19
And we'll be right back after the break.
16:32
- Hey, y'all, I'm back in here in the kitchen with Adam,
16:35
and we're talking chocolate,
16:36
and, you know, it is very, very interesting.
16:39
I shot a show down in Costa Rica a few years back.
16:45
You know, they were talking about that cacao.
16:48
Am I saying it right?
16:50
- You are. So that refers to-- cacao refers to the bean
16:53
before it's been hulled and fermented.
16:54
The percentage really kind of just really represents
16:56
the amount of sweetness.
16:58
So if it's 60% cacao,
17:00
that's the chocolate part, it's unsweetened.
17:02
So if it's 60% of that, then 40% is remaining,
17:07
and that is usually sugar.
17:09
Some other options at the store, we actually sell at the store
17:12
for anybody who's diabetic or has any issues,
17:16
they should be able to enjoy chocolate.
17:17
- That's what kind I should be eating, yes.
17:19
I went to Hershey, Pennsylvania
17:21
one time to do a demo or something,
17:25
and I'm telling you what, when I left they had me a basket,
17:28
a gift basket this big.
17:30
They had me a Hershey bar like this big.
17:32
- I grew up in Pennsylvania, so I'd go there every year
17:35
and see the factory.
17:37
- Oh, gosh, I just loved my trip there.
17:40
- Yeah, but now, I mean, over the years,
17:42
Hershey, when he started,
17:44
there were no manufacturers making chocolate.
17:47
Now we have Scharffenberger, like I was saying,
17:50
we have Ghirardelli, we have all these manufacturers
17:52
producing European-style chocolate.
17:55
All right, so I think we're all melted,
17:57
so we're just gonna need to grab
17:58
that dark chocolate with the Pop Rocks.
18:01
- Okay. Now, do we have to let that cool for a while or--
18:05
- No, it looks good. It's nice and melted.
18:07
- I mean, you touch it to be sure, but I felt like it was--
18:09
- Oh, yeah, this is ready.
18:11
Now, I'm gonna reserve a little bit of this,
18:13
I'm gonna show you.
18:16
So I'm gonna spread this out.
18:20
Oop.
18:21
- Don't let it-- - Duck and cover, actually.
18:24
- [laughs] Yeah.
18:28
I love this.
18:30
- Actually, I have these little--
18:31
do you want to sprinkle? - Yes.
18:33
- Now, this is a special kind of sugar, right?
18:35
- Yeah, it's a sanding sugar,
18:37
so it's a little bit more coarse
18:39
than granulated sugar.
18:41
And all we have to do is just let this harden.
18:43
[pops] - Oop.
18:44
[laughter]
18:45
- That one was a good pop.
18:50
- So, it's all ready.
18:52
- Yeah, so we're just gonna take it
18:53
and just kind of do it like that, or...
18:55
- Now, it does pop, like, when we break it; there we go.
19:00
We just put that in there for another 15 minutes and--
19:03
- And it could actually be a little colder, couldn't it?
19:05
- It could, yeah.
19:06
You won't damage it if it gets in there a little bit longer.
19:10
- Cheers. - Happy popping.
19:17
[popping]
19:19
It's fun, isn't it?
19:21
- It's so fun, and the kids,
19:22
I mean, the kids really enjoy this.
19:24
- And it would be fun not to tell anybody.
19:26
Just let it happen in their mouth; it's delicious.
19:29
- So, I have one more thing, just a quick little surprise.
19:33
I know the last time that we met you got to enjoy my crème
19:37
brûlée truffle, and you loved it.
19:38
- Yes, you did a podcast with me.
19:39
- I think I actually got a smack for it.
19:45
And you see, all those sugar crystals are gonna melt.
19:48
- Yes, yes.
19:53
My turn, my turn.
19:55
I have a tendency probably to do it too much, don't I?
19:57
- Yeah, I think you're gonna start to melt it.
19:59
- Yeah, but I like doing it a lot.
20:03
Okay. - Perfect.
20:06
- Wow, that one melted a little.
20:08
I got that one a little too much.
20:09
- A little bit, a little bit.
20:12
Cheers. - Cheers.
20:15
Good crème brûlée, I love crème Brûlée.
20:17
Is it hot? - No, it melted.
20:20
- Oh, I've got to eat it.
20:23
But it was so good, and it was so worth it.
20:26
I really do hope that if y'all are in Savannah
20:28
that you run by his shop.
20:29
It's just all in such good taste,
20:32
from the décor down to the chocolates.
20:35
I look forward to you coming back again.
20:37
- Thank you for having me. - And you and I get grayer hair.
20:39
- I know. - Thank you, Adam.
20:41
- Thank you. - We send y'all love
20:43
and best dishes from Savannah, Georgia.
20:52
Hey, y'all, it's Paula Deen.
20:54
Now, if you enjoyed this video, be sure to like it
20:57
and click the subscribe button as well as the notification
21:01
and bail to be alerted when I post a video.
21:05
Love and Best Dishes Y'all.
#Food & Drink
#Hobbies & Leisure