Pastry Chefs Attempt to Make Gourmet Andes Mints | Gourmet Makes | Bon Appétit

no offense to Claire or anyone I know a lot of people like the show but this is my worst nightmare oh my god this is this show I would least want to be a part of really yeah [Music] that's hot I'm Chris I'm Brad we're in the v8s kitchen making gourmet Andes mints Andes Thin Mints that's what we're gonna make we're gonna make them gourmet oh yeah so we are we kidding after and we put her in the basement so when you sayin it doesn't sound like you're joking I said it would be like ha ha ha Claire's not in the basement when you say it like that it's like oh god oh she might be she's divided up into like five different yeah god she's in a dungeon they're bad they're I don't think they're that know the fight reminds me of Christmas Leone side of the family there was always like a little glass bowl of these always well what's the problem we're gonna kill tempering chocolate I don't know what the big deal is I feel like it's not a big deal but whatever it's you know it's what if we end up using white chocolate okay I feel like why you talking chocolate whoa what are you putting in the middle layer you think it's white chocolate I don't know but my Tango at white chocolate it looks like it's what dark chocolate hopefully well I don't know I wouldn't I wouldn't go that far I always like the packaging oh my god yeah it smells a little bit like pea and mint but like the little foil I feel like the foil is key how are we gonna get that oil that's a problem that's a problem we need a laser engraver I mean what it doesn't it barely tastes like chocolate it tastes like mint extract like yeah mint extract like takes over your mouth mouth all you get like a little mouthwash II that middle layer it's not it doesn't ooze it doesn't flow like there's nothing going on with it it's like white chocolate with a pin drop of green dye would you call that green it's a strange little tinge okay I'm glad I'm doing this with you if I was doing this by myself Chris I'd have a really bad already well I'm glad I'm doing like 10 minutes through this dynamite product I feel like we're gonna be okay oh yeah do that yeah Solem will you toss the test gift will you try and Andes mint Molly will you try and Andes mint no one like Andes mints thanks Claire yes you do what is what do they make you think old people really you get a whole sleeve of Andes no one knows that what are they Junior Mints if you closed your eyes and ate that would any part of you say that there's chocolate in there let me do the same thing let me drive same test right yes no yes close your eyes they are isn't harder right I thought this was gonna be like one and done but that's just half yeah thanks right these don't mean I really taste the chocolate I know it's so minty I mean he's got guru fresh is your mouth though that's it though we've got about two please someone you like these things yeah any respectable person likes Andes mint pure class - if you're a dealer that's a good number peppermint pattie pure class New York or just York oh yeah yeah yeah yeah Jersey peppermint pattie very precise shape here yeah we're bold I think we just try to remember you probably pick that up I hope so I'm just worried about us being able to get like as exact the only one oh you gotta make one but I think we need to make a few see how it goes huh let's try making a mold make a mold okay make a boat yeah what else we gonna do next stop by thanks man oh no I feel like Claire and she's like four days in just like what am I doing with my life your day for Claire and I meanwhile it's like minute-forty Brad dude I need you with me awesome I need you with me I can't do this by myself okay for you Chris four points eight oh thank god would you say the mint layer is one third of the total well or would you say that it ever asked let's cut it open okay that was a good shot not bad no way dude it's like one third one third okay almost looks a little thicker than the other two chocolates see if it's separate able we're gonna do everything Claire would do except freak out I'm freaking out well can only speak for myself oh you're right it is green right it's gotta be yeah get tight on this it's green yeah I was just saying yes just to please you it's white chocolate with green in it try that garbage the mint tastes better in this layer to me because the bull chokolate flavor isn't competing it just tastes like mint so each layer has to be 1.6 grams per layer nice joint you know what's fun with these no no no baby close your eyes buddy Oh drew love wet low huh I wanna try oh he shanked it Super Bowl okay now for my favorite part reading the ingredient will you do it in character as Macho Man Randy Savage yeah we're all that ready I love when Chris laughs ingredients now for my now for me and Krista's favorite part reading the ingredients sugar palm kernel palm oil yeah Coco process with al-khaliq alcohol I said it's cool nonfat milk lactose milk protein concentrate Zoe's late left chip love them yes I said natural and artificial flavor peppermint oil yellow 5 Lake blue one Lake do you think these were like originally made like in Europe and then they bought it I've got bad news for you but the Andes are not in your South America they are in South America can't believe I said the Andes why are you guys do because we have to dress what do you say we make our mold you know remember that stuff you had the little molding putty amazing mold play I think this is like something over they play it my kids mother totally this is a kid project first sure oh it's two-parter huh think of it as to turn right around so here let's do this let's get set up for success let's take the Andes mints out of the packages and right back in the freezer let's put this goop in a bowl we react mix inside there it's reacting with the air come on got any real thorough bud where we got to roll this out no yeah not not too thin we want to make sure we get the lines get the Andes with the mountains and the script because otherwise we're never gonna be able to do that I've yeah I feel really good all right clerk doubted us I don't know if that's true I think that's probably almost certainly true to 30 minutes 30 minutes see in 20 hi whoa Chris I called you Claire visit I know that was your Claire whoa oh no some of these impressions are incredible yeah Chris we're doing a bang-up job we got the lines and the ridges this is the move this was the move all right we gotta get the drop with this okay we're gonna need some science so the one the temperature I don't know okay so no no Sol it's fine now we're good so uh 66 all right boom oh yeah we got the white chocolate right I think 66 is good okay great forty 66 in white yes I'm white wow that's like a band name when we dissected this bad boy or Andy's okay yeah what's about it I just every time you say I dissect when we dissected Andy it just sounds a little bit crazy we killed Andy we sold his organs for cash there was mint in the chocolate it's the dark chocolate it's too much we all want a little more balance right balance so we'll do 66 tempered and then we're gonna do this with a little bit of the green yeah and this is tempered chocolate and it listen snap so we want to bring the dark chocolate up to between 114 and 118 and then we're gonna seed it with our tempered chocolate and then bring it down to 88 to 89 white chocolate it needs to come down to 84 to 86 no I feel like look we did temper chocolate for the ASMR thing Claire will literally make it hard for herself by doing the circulator method you've got bags of chocolate in water and like water is the enemy of a melted chocolate or you know big-time big-time I'll do the milk cause it's more likely to fail Oh Chris watch out here booby trap it we want to do it low and slow I'm at 100 and in theory I don't really want to go above like 105 okay so first I'm gonna do green yeah but yeah yeah but I'm gonna put a quarter teaspoon of peppermint extract feel like I sorted it a little bit all right I'm good I'm gonna start seeding all right great all right all right and then you stir it till it melts right what happens if my seeds don't know that's not an option well I'm not 86 I'm not even hot enough for the tempura number you're 86 yeah all right so bring it back up on the heat you went from like 115 to 80 okay maybe that's the reason you got to go higher turns out okay looking at it Chris it looks like we're carnem our chocolates are in a very similar stage here various tempering process you want that to cool and harden as fast as possible to tell you if you're in your working range all right so we're a little bit looks pretty good I gotta say need a fan blowing at the bottom of my thing I got him you're getting crazy it's okay just stir I feel like this is why people got tempering chocolate right it's just boring could I have the scale what are you doing with the scale what are you doing Chris why don't we just put some chocolate Andy let it set because your chocolate in host we're we need a bigger we need a bigger scale what do we sell for dude just trust the pre-market this is right that one thirds 1.65 all that good Chris oh boy sick really what do you think we measured and weighed four we need a scale that goes to a tenth of a gram probably ain't happening we're cutting these so we can get them onto the scale and we can get to precise thirds of each layer yes dan what I'm trying to do is fill the molds with a very thin and even layer to try to get it like totally to life flat what's the grammage we're looking for you want one point six of chocolate cheese oh my god what a mess I can't work like this got a gig yeah I don't know about this what yeah the white one it's like already you can peel like that no no it's the liquor right but it should have probably set by now see how the white tempura sets faster than Christ so you guys we have to remember after a temporary way too early to be handing out hugs okay so Chris is heating up the truck that we had the temper didn't work on the other dark chocolate we never brought it hot enough before we started to see it it yes I think we had to put it back on and off the heat so much just to melt this chocolate that we received with this I'm gonna bring it up a little hotter say to 115 degrees under and ten degrees yeah before we see it and this time we're gonna chop our chocolate just so much it'll melt quicker we'll get there and then from there we're just gonna mix it until it drops into our temperature I feel good about this now yep we're best but never and action good vigorously Chris we're in a good spot I think he said that last time dude it felt so good that mess nobody tells you that and how it already looks different than the one that's been sitting look at that kind of shine to it oh good one I don't paint it keep going I don't hate it okay you're right right I'm gonna go 1.7 get in there you you I'm gonna need a freaking drink after this this guy test strip of a moment ago oh it's like voting off like that boom still got a Sheldon but I think massively massively I'm gonna turn out this dark chocolate onto some parchment and reuse it when we go to make this again okay don't drink from the chocolate fountain it's all you want to see yeah no no that save again hating that this was the first batch of dark chocolate it's all grainy its fubar what's amazing is the same chocolate curtain is seated in tempered turned into this snip snap look at that how you like them apples oh yeah you can handle it look there's no talking about my fingers did you taste that here take a nug take a little nugget could be mint here especially with the dark chocolate you can go double alright mark that down in notes let's use these these messed up one see if we can get a pop I think it'll come out oh the poorness of the chocolate got in the way of picking up the detail if that was tempered properly properly you can see it in there I think it would be way more clear I think a confidence level is definitely high coming out of day one coming out of day one going into day two yeah I think we're good I think we got it we just have to look I feel good yeah stay focused yeah we'll be back on day two it's in two weeks [Music] I've already forgotten every no no it's fine don't worry I got it all right where was it we're gonna melt some of that save some proceeding with this Oh Oh they got us bud oh all right I am the worst Christmas gift present rapper ever I can't do this you don't want hair I'm gonna touch that this is terrible you don't even want I'll go heat a pan come on ously my biggest fear now is folding the goddamn mince yeah that's terrifying they didn't do it symmetrically you know they made it so you can't really did it like a machine robot dude I seen things once your seed is in you don't want to return it to the guys it until you you're you brought it down close to the temperature that's where we went wrong yeah in round one we're at 113 that is perfect that's excellent yeah I think you're good you can start seeding Jesus crab seeding go this isn't melting dress it's it's gonna be fine everything's fine bring it back up to 118 it's not a vine it's it's fine just no not the Friday we needed you know you can start the process over again to try to bring it into temper with fresh seed chocolate keep stirring I'm gonna keep stirring it's great I oh you're using parchment paper I don't I saw Claire use that once I don't hate the idea of a little squeeze bottle of tempered chocolate it would be like is there any chance you have a little squeeze bottle over there okay cool ooh I have syringes out of context that sounded real bad all right we're gonna get surgical with this take this Wow why is this still at 105 it's fine I don't know that it is I don't know why we did a test oh and they are working tough well that's gonna get there right I'm not really what do you mean you have to drop it down first what I know just when you think you understand something will I know this is gonna pull chocolate buddy yeah perfect for sure for first years I wanted like in and out because the squeeze bottle it's it's gonna like your mmm okay like and Willy Wonka loved it all right go now let's go now just leave it there right on the tester tray boom right into the post office like do we wait for the test I don't know if we have that do we go do we just go no look it's starting right now I don't know it might just need another couple minutes no it should set before your eyes I don't know solo what what do you think why wouldn't it be we know everything right all right we're going we're going okay we're going whoo that's pleasing is the scale on this is brilliant this is so good hey legs now Claire use my 40 year old birthday candle every boy for the final the final yard so what do you what he seen on that test strip souls being that chocolate it sucks nothing's temporary we're so Jesus Oh a syringe success now we just need some temper ability Chris it's wet it's goddamn crazy it's goddamn liquid this sucks we're going for volume this time we're gonna do a kilo of chocolate more chocolate just means that the more tax is massive chocolate yeah it's gonna temperature you know swings won't be as sudden well then we're gonna get our or this is gonna be for holding for holding yeah whoa dude we're we're in DEFCON 3 here man I just have up in a temporary procedure can't get nothin past him huh yeah and thank God who's here we're get in there but if it doesn't work we're gonna need like five more pounds of chocolate I'm gonna I need to work on the white chocolate that's right this is so far from over now this I think we really I'm not old enough yet you're not cold enough yet you need to get down to 89 come on come on but look I'm stumped spinning yeah uh that's not enough for Crystal agitation that one's soaking wet are you trying to kill me she's what I may be trans árbol so I leave you alone for one minute Chris it wasn't even me it was one minute it was so long you really need and then like also when you spread it out like that that makes sense white chocolate is currently melting there hit me everything's fine with the white chocolate that's looking pretty good oh yeah we're getting change Sola got the touch one point six take it to the corners using the 40-year old candle weight chocolate is just about melted I just don't want to exceed our target warming Tim dress how we doing not so good what's the matter I put the extract in the chocolate I'm not sure the chocolate liked it you can't use it with white chocolate because this is gonna get up yeah I'm gonna die green and see what happens yeah you know what Chris and if that doesn't Emperor gives us some of it's just like not melting let's just pipe it it's not even seated yet dude oh Jesus Christ it's never good itself it's it's not seized if it were seized it would not look like this that's the seeded chocolate that's gone in there bad time to make a point this is Chris gets that melted we're gonna try to pipe it up but we're gonna however way if this doesn't work we'll go old-school with the spoon we'll do a layer of green nice this is perfectly tempered and and then we'll do it with another layer of our finishing dark chocolate which the lovely Sola is maintaining temperature I'm not raising it but it looks fantastic all right no no we're not there yet target will hemp 84 to 86 correct like 908 right now still a little hot dude it's not a little hot it's dude snaps like glass it's ready I actually think the inside shouldn't be tempered cuz you know it'll just be a different what if it switches out what if it's Quinn with it no no no check what's happening on the strip oh do you want Claire to be able to hold that you know the sort head for donut part for Nobu donut large fine still just talking about temper and goddamn chocolate this ends today okay it's tempered bro who is right and oh go for something this stuff doesn't want to play ball alright ghosts can go scan I'll work with this as long as we have a little edge contact I think we're okay I don't love your technique that's okay what the hell were you doing what we're gonna get out for our next trick yeah did you did not zero it out not zero it out I forgot what I just saw you not do it alright I feel good about this I feel really good right yes maintaining two chocolates and temper not the easiest no but we pulled it off the chocolate point being the face of the chocolate that you're ready when you open the package is gonna look good Chris you guys want any chocolate I still have to wrap it I'll help with the wrapping no crap are you kidding me Chris is like a ninja avatar we talked about some stuff you don't like these no they're not my thing I love them so much we have a whole bowl of them at home what I like to eat bad for guests yeah five fryers no she was accusing me of having co-opted hers oh look I remember old technique yeah that's true tried to assert that the silicone mold was her intellectual property yeah oh shut it down that we need to find another means of creating a mold look for creating the bar she was trying to convince me that we should be stacking three layers of chocolate maybe that's how she would've done they and that's what she were done but that's not easy turning to a more say what I said there now let's just see how this thing comes out of them wait I won't I want to say what I said wait you can just stop Brad Oh Oh Chris it looks good oh that's good but it's pretty good do I need to be here for this haven't haven't even like wrapped it yet did I knew it I'll come what what what what's wrong what speak yeah oh my god okay when I said see that was a bad mole well okay that was a bad law that was a good easy-easy will you just let's just listen to Claire this seems chaotic this has been chaotic listen here's the thing like the working temperature of the white chocolate to keep it in temper is so low it basically starts to solidify in contact in a perfect world I think we could have made like a sheet and then punched that out at least and then layered onto the mold uh-huh and that would have given us a much cleaner appearance you know that's the way I didn't you do that because we're not trying to take the rest of like come in I mean it's kind of the show no I know but that's that's not like this episode of the show even at a different name you could have branded it all your own me Brian you're always talking about a criminal charge you know if we had more time we got a 3d printer we could have like printed a mold and maybe gotten like something approaching that definition and I actually made like candies it's not the time it's not the kind of programming our be makin where we sit here and fight about silly things I had the travel tempering go we had one mishap we had a mishap this morning you tempered two pounds of chocolate and you made that many there was really a constrained we were constrained by our numbers of molds uh-huh a likely story to pound let's weigh these and see how much we have let's not worry about weighing them it should be four point eight grams is four point eight grams you see that so you mean it's perfect for tea grandma told us called amazing crashing I'm Mike and I'm gonna I'm gonna drop it that's craftsmanship I don't know where my percent of the chocolate that you tempered you're in a rhythm we're making a garden happy great I was tapping look right now you're here you got a snap it oh it's now all these sheets of granted by God everything's fine two of these that's dessert right Claire am i right oh so lovely so my god so uh so I have a navel the flavor but it lingers it's nice with the darker chocolate the chocolate is impressively tempered poof we kill it at that time so it better yeah and also the SOLAS idea to use the the maintain working tempo don't tell her 18:18 degree difference just FYI in terms of working temp up here and you need to increase the heat by 18 degree 18 degrees oh wow oh wow that learned anything this it's that clear what you need it it is just a uni they could co-host it's a lie I love that idea I call Sola yeah no can I help rap I really like wrapping stuff yes I mean yeah it had its challenges but it wasn't it wasn't that bad I don't think this was a particularly hard one suppose it could've been a lot worse could have been way worse how do you feel about the challenge of the show versus what it's it's real oh wow this Stowe is it what is my worst nightmare having to come up with you know constantly come up with solutions and problem-solve you know kind of on your own and with some of them it's it's like when do you draw the line you know when is it just simply not possible to recreate in a home environment something that's industrially produced I think we did a very good job here is how you play gourmet Andy mint oh here we go for 350 for the game Oh using the silicone putty mold follow instructions on packaging to form properly sized mold for your chocolates to temper the dark chocolate over a double boiler heat dark chocolate wafers to between 118 and 120 degrees Fahrenheit remove from heat and add 25% more room temperature tempered dark chocolate stir vigorously until the temperature falls between 88 and 89 degrees Fahrenheit maintain that working temperature until ready to pour for the white chocolate over a double boiler heat white chocolate wafers to between 118 and 120 degrees Fahrenheit remove from heat and I'm 25% more room temperature white chocolate stir vigorously until the temperature falls to between 86 and 88 degrees Fahrenheit add a few drops of green food coloring and one teaspoon peppermint extract for 1.6 grams tempered dark chocolate into each and will use a q-tip offset spatula or birthday candle to smooth into an even layer and clean edges of the mold repeat with 1.6 grams of white chocolate mixture followed by an additional layer of tempered dark chocolate let chocolates cool until Seth wrap in foil before serving you ever have someone comb your eyebrows before no Oh buddy I knew a lives yet is that true oh it's good stuff

Channel: Bon Appétit

Views: 4,765,376

Rating: 4.9450226 out of 5

Keywords: gourmet makes, claire, claire saffitz, pastry chef, andes, andes mint, andes creme de menthe, gourmet andes, brad gourmet makes, chris gourmet makes, andes mints, how to make andes, how to andes, make andes, making andes, andes recipe, andes bon appetit, brad makes andes, chris makes andes, brad and chris gourmet makes, april fools, april fools bon appetit, april fools gourmet makes, brad leone, chris morocco, brad bon appetit, chris bon appetit, food, bon appetit

Id: 2VrsmahNcfI

Length: 29min 55sec (1795 seconds)

Published: Wed Apr 01 2020

Reddit Comments

[u/KoolDewd123]

Claire being completely unimpressed at the end while Brad and Chris were celebrating was the best.

Chris: They should be 4.8 grams

Measures them and they’re exactly 4.8 grams

Brad and Chris start popping off

Claire: So you made about 40 grams total. About 1/10 of a pound. You used five percent of the chocolate you tempered.

Brad and Chris continue hyping themselves up

[u/BobaFettCat]

Brad. First thing. “This is my worst nightmare”. Lol!

[u/ordinaryorganism]

Day 4 Claire = Minute 40 Brad

I love it already

[u/sailflower]

“What happened to Claire Saffitz?”

Brad: “We kidnapped her and put her in the basement.”

Best April Fools ever.

[u/cactuskirby]

Today I learned the only thing Claire hates more than doing Gourmet Makes is OTHER people doing Gourmet Makes

[u/Bslo18]

"I did everything you told me to do, Dad!" I love this episode so frickin much. I really needed this.

[u/thewastedsmile]

Strong "two dads at boy scout camp trying to put the tent together" energy

[u/MegaSupremeTaco]

I expected Brad to be chaotic but I didn't think Chris would match his energy. Them getting their chocolate tempered correctly the first day and getting humbled 2 weeks later was pretty funny.

[u/steveofthejungle]

"We killed Andy. We sold his organs for cash."