Added: 4 years ago
From: LikeTheHat
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  • Food Network loves competitive cooking shows, so what say we get a Dutchman, a Swiss chocolatier, and a Mexican using traditional Aztec recipes and have a little Iron Chef-like chocolate contest?

  • When Alton retires from making the show, I'm going to hire him as my personal chef

  • @ADoryble7 Not before I do, buddy

  • "I didn't say it was fast."

    Uhm, yes you did, Alton. You told Cocoa Carl you could 'make this stuff in no time at all.' >_>

  • @Zidana123 He was talking about the syrup it flows quite slow through the funnel.

  • @deraifu Touche, sir. Touche.

  • @deraifu I make my own chocolate syrup from a Hershey's cookbook I obtained years ago. It IS ridiculously easy, lasts a long time, you can store it in a jar and, man, does it give a delicious kick to milk. Mmmmmmm, chocolate. :P~~~~~~

  • As the days go by I am convinced more and more to buy Alton's cookbooks.

  • This hot chocolate recipe sucks. No offense Alton. Very let down by this recipe. VERY.

  • @guidwi you dont bad mouth Alton NEVER.... >=[

  • I've actually made a pretty good hot cocoa by replacing the powdered milk with dry non-dairy coffee creamer. It's nice for people who can't have milk. I've not tried the cayenne, though, as nothing that hot is usually in my house.

  • @trlkly Thanks for the tip!

    I'm Lactose Intolerant, So I will try that soon.

  • I want to know why anyone would want to add vanilla to chocolate.

  • @gr8fzy1 enhance the flavor

  • @gr8fzy1 Look at the ingredients of your favorite chocolate concoction. Chances are there's vanilla in it.

  • @trlkly A travesty, I'm sure...

  • I love Alton! I'm making the brownies in this recipe and wanted to watch the video to get all of his tips. The recipe listing for this on food network's website isn't nearly as descriptive.

  • its called a molinillo

  • My God I want a brownie right now -____-

  • IMO, the best hot chocolate is the European stuff with really tiny bits of chocolate, made with whole milk. :D

  • i love good eats i decided to become a chef because of this show :)

  • "I didn't say it was fast!" LOL

    Yep, it's either your time or your money, I always say. Health should be the priority...and while all that sugar isn't great for you, at least his recipe lacks those nasty chemicals. And heck- some chocolate syrup now and then is relished by the wisest men. (and women)

  • if only finding dutch process cocoa wasnt a quest

  • hmm if you put the syrup right into that bottle wouldnt the whole thing just melt at the bottom

  • It may be hot, but it is not hot enough to melt plastic.  I had to do this in college.

  • Damn, I'm never buying hershey syrup again! Mix some of this cocoa syrup with cold-brewed coffee, milk, and a little ice and you're in heaven.

  • Those brownies look incredible! I must make them some time, perhaps if I'm having friends over to eat. If I had them all to myself, I know an epic tummy ache would result.

  • the first time i made those brownies i cut them that big i nearly died because it was so rich.

  • YUM chocolate!!!

    HAPPY BIRTHDAY WITH A CHOC CAKE!!!!!!

  • "now go wash your hands!"

  • Alton Brown's Art of Darkness episodes rock!!!

  • I made the cocoa from this episode and definitely prefer to use milk instead of water. The richer the milk, the richer the cocoa beverage, of course. I like to use a mix of half-and-half and milk. Good dutch process cocoa can be hard to locate so I recommend checking out local whole foods stores. Brands of dutch process cocoa powder include E. Guittard and Green & Black in case you decide to buy online.

  • It was Alton's take on the older Aztec drink. He mentions a milk and cream based hot chocolate using his gnash recipe in Art of Darkness III.

  • Oh, good, I'm glad. I must not have seen Art of Darkness III! Have to remedy that. Thanks for the info.

  • Actually, it's because if you pay attention to the ingredients, he includes powdered milk. Therefore, the mix creates its own milk. Store bought mixes usually have some as well.

  • I paid attention, and I'm sure it's a fine recipe, but I prefer something richer.

  • @darkprose wellu can use milk

  • Sad. Here I was hoping the sound quality might be better on the second half, but I was wrong.

  • I made the hot cocoa. I think it tasted kinda funny.

  • add more sugar, use more milk powder, or maybe a different amount of cayenne pepper

  • "if ur not in possestion of a muly.. mu.... mexican mixing stick" thats great

    these are cool tips n stuff though!

  • me 3

  • <3 chocolate

  • Alton Brownies!

  • Why must AB torture us with all of his yummy-looking desserts that we'll never get to taste? T-T

  • You should make those desserts, then you can taste them all you want! =)

  • The one thing I didn't like about this episode was that corn syrup was added to the recipe. We have so much corn syrup in our foods as it is. Though it does take out the senseless additives. Maybe BlackWolfess can offer an alternative to the corn syrup since she is learning culinary arts. Thanks LTH, for posting AB. MUCH appreciated. Keep em coming.

  • I love AB but I am with you on the corn syrup thing... I just try to cook as healthy as I can so sometimes I'll alter the recipes to make them a little less fatty. and they are still... Good Eats.

    P.S. Did you know in any time you bake you can replace the oil with apple sauce and it will be just as delicious and MORE moist. I love that little trick my Grandma taught me!

    LTH, thanks as always for the awesome Good Eats!

  • Could you perhaps sub honey for the corn syrup? Might be worth trying.

  • That greatly depends on the honey. Honey often has its very own flavors that can really throw of the flavor of your chocolate sauce. Also the bactria in the honey, if natural, might cause other problems.

  • There's a huge difference between corn syrup and it's disgusting cousin, high fructose corn syrup. You need the dextrose, as AB mentioned, to avoid crystalization, and that's what corn syrup (in its less processed form) is; pure dextrose.

  • I recall Alton mentioning glucose as the main presence in corn syrup. Either way, it functions alike by discouraging crystalization.

  • Corn Syrup is not evil HIGH FRUCTOSE CORN SYRUP IS.  Also this only has 2 tablespoons of corn syrup in there. The problem with foods with high levels of HFCS is that they use it as the primary sweetener agent rather then as a stablizer. Here it is nothing more then an minor player.

  • High fructose corn syrup is just like sugar and is fine in moderation :3.

  • Evil, evil advertisement....do they really think people are that stupid?

  • Yes, they do. And yes, they are :)

  • golden syrup is a good substitute for corn syrup in most applications

  • The Magritte parody above AB's fireplace is always awesome and those brownies look so good . . . I always want something to eat after watching GE. Grr!

  • Wow just what we started my culinary arts class with today~ hehe

  • I made the brownies, and they were damn good, but the kosher salt didn't dissolve and I had little salt crunchies in my brownies. Any solutions?

  • I used plain table salt and didn't have a similar problem. You might want to try that.

  • u r my hero thanx 4 uploadin

  • Mmmm....chocolate

  • THANKS LTH YOUR A GOD

  • Thanks LTH! Love me some Good Eats.

  • hrms. you never see him swallow the food. ._.

  • They have to make several takes, so he probably doesn't want to go home with a stomache-ache from eating 12 rich chocolate brownies.

  • Yeah, after 3 takes of eating. You'd probably be pretty full :P

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