0:00:02 > 0:00:03Let's find out what our task is this week.
0:00:07 > 0:00:12Can we eat chocolate for breakfast, lunch and dinner?
0:00:12 > 0:00:14- Yeah!- Whoo-hoo!
0:00:36 > 0:00:41The Gastronuts dipping their toes into chocolate with me today are...
0:00:50 > 0:00:53The weirdest thing you can have with chocolate is crab,
0:00:53 > 0:00:56because they're two different combinations.
0:00:56 > 0:01:00I'd love to put spaghetti Bolognese, my favourite food, with chocolate,
0:01:00 > 0:01:03my favourite sweet, put them together and you can't go wrong.
0:01:03 > 0:01:06I think the weirdest food to put with chocolate is cheese,
0:01:06 > 0:01:09because cheese is healthy and chocolate really isn't.
0:01:10 > 0:01:12Coming up on today's show...
0:01:12 > 0:01:16the Gastronuts chomp on some challenging choco combos...
0:01:16 > 0:01:18That's worse than mine!
0:01:18 > 0:01:20They get painted head to toe in cocoa...
0:01:22 > 0:01:24..and get to the bottom of how addicted to chocolate
0:01:24 > 0:01:26they really are.
0:01:28 > 0:01:29LAUGHTER
0:01:31 > 0:01:34That's all coming up later but first, who here likes chocolate?
0:01:34 > 0:01:36TOGETHER: Me!
0:01:36 > 0:01:38Who loves chocolate the most?
0:01:38 > 0:01:39TOGETHER: ME!
0:01:39 > 0:01:42I think they like chocolate(!) What do you love about it?
0:01:42 > 0:01:43- Warm.- Warm.- Sweet.- Sweet.
0:01:43 > 0:01:47- Does it do anything to you? - Takes you to another planet.
0:01:47 > 0:01:50- It's that good?- It's addictive. - Are you addicted to chocolate?
0:01:50 > 0:01:54- Yeah.- There's nothing not to like about chocolate, is there?
0:01:54 > 0:01:56So what do you think would happen to us
0:01:56 > 0:01:59- if we ate chocolate for breakfast, lunch and dinner?- We'd get fat.
0:01:59 > 0:02:02- Fat. Might even get a bit sick. - Sickly.- Mm-hm.
0:02:02 > 0:02:04You wouldn't have any energy.
0:02:04 > 0:02:07Before we start stuffing our faces, would you like to find out
0:02:07 > 0:02:11- where chocolate comes from? - Yeah!- Cool! OK, follow me.
0:02:12 > 0:02:14Gastronuts, Paul. Paul, Gastronuts.
0:02:14 > 0:02:17- How you doing?- Hi, Paul! - Are you well? Oh, he did that!
0:02:17 > 0:02:23Paul has probably the best job on the planet. Paul, what do you do?
0:02:23 > 0:02:25I do. I'm a chocolatier.
0:02:25 > 0:02:28I make chocolates and eat chocolate every day.
0:02:28 > 0:02:32# Sweet like chocolate
0:02:32 > 0:02:34# You're sweet like that. #
0:02:34 > 0:02:38- Paul, a question for you.- OK. - Where does chocolate come from?
0:02:38 > 0:02:42Somewhere really special. This is a cocoa pod, a dry one.
0:02:42 > 0:02:44If I shake it that's still got the beans in it, dried.
0:02:44 > 0:02:48Have a smell. It doesn't smell of much at this stage because
0:02:48 > 0:02:51- everything is contained inside. - What does it smell of?- Chocolate.
0:02:51 > 0:02:55It has a kind of cocoa-y smell, but that's what hangs on the tree.
0:02:55 > 0:02:59- Can we eat that cocoa pod?- Not like this. It's very hard, very tough.
0:02:59 > 0:03:02The next stage is really exciting.
0:03:02 > 0:03:03This is the bit you'll love.
0:03:05 > 0:03:07These are the cocoa beans.
0:03:07 > 0:03:11These sit inside the pod. These have been dried.
0:03:11 > 0:03:16Grab some, have a smell, because they do have a very unusual smell.
0:03:17 > 0:03:21- Erm, coffee.- Good. Anything else?
0:03:21 > 0:03:23- Kind of smoky.- Stale, like a... don't know
0:03:23 > 0:03:25You're on the right lines there.
0:03:25 > 0:03:28That's a really good way to say it. A stale smell is good.
0:03:28 > 0:03:31If you look on your hand and you've got a fat bean like that,
0:03:31 > 0:03:34twist it and crack it. Have a look at the bean inside.
0:03:34 > 0:03:37It falls apart.
0:03:37 > 0:03:38You can try this bit.
0:03:38 > 0:03:40- You can eat it?- Yeah, you can eat it.
0:03:40 > 0:03:45This is like a chocolate-y nut. This is where all your chocolate begins.
0:03:46 > 0:03:47Mm, sour.
0:03:47 > 0:03:49If this was what chocolate tastes like,
0:03:49 > 0:03:53- I would never eat chocolate again. - It's not really yet chocolate?
0:03:53 > 0:03:56Nowhere near chocolate. It's still cocoa.
0:03:56 > 0:03:58- Then it goes on to the next stage.- Yeah!
0:03:59 > 0:04:01This looks like grit, like stones.
0:04:01 > 0:04:04Pop it on your tongue and then crunch it.
0:04:06 > 0:04:09You were expecting something better than that, weren't you?
0:04:09 > 0:04:11What do you think, Linda?
0:04:11 > 0:04:13Disgusting!
0:04:13 > 0:04:16What flavours are you getting this time?
0:04:16 > 0:04:20Really sour and kind of hot, and it kind of burns your tongue.
0:04:20 > 0:04:21It's tingly, isn't it?
0:04:21 > 0:04:24These are called cocoa nibs. The beans have been roasted
0:04:24 > 0:04:27to generate some flavour and then just cracked open.
0:04:27 > 0:04:32- Still not yet chocolate.- Still not. Let's go on to the next stage.
0:04:32 > 0:04:34- Do you think it'll be chocolate? - No!- No?
0:04:34 > 0:04:36There we go, a different colour again.
0:04:36 > 0:04:40Now this one you can touch and taste again.
0:04:40 > 0:04:42Yuk!
0:04:42 > 0:04:45Too much!
0:04:45 > 0:04:48This is cocoa. This is the ground down beans.
0:04:48 > 0:04:50Still not there at all, is it? What do you think are the
0:04:50 > 0:04:54- ingredients in chocolate that are going to make it taste nicer?- Milk.
0:04:54 > 0:04:58- Well done, milk in milk chocolate. Anything else?- Sugar.- Exactly right.
0:04:58 > 0:05:02- Vanilla?- Excellent. They're the main ingredients, plus one other,
0:05:02 > 0:05:05which is called cocoa butter. So if you imagine the beans
0:05:05 > 0:05:07we had earlier and we just squeezed them,
0:05:07 > 0:05:10what we'd get out is a natural fat called cocoa butter.
0:05:10 > 0:05:12If you blend those things together,
0:05:12 > 0:05:16- what do you think you'll end up with?- Chocolate.
0:05:16 > 0:05:17What does that look like?
0:05:17 > 0:05:19# Sweet like chocolate, chocolate. #
0:05:19 > 0:05:22That looks like chocolate. Have a taste.
0:05:23 > 0:05:25Mmmm!
0:05:25 > 0:05:29Much better than that!
0:05:29 > 0:05:31- Is that what you were expecting?- Mm!
0:05:31 > 0:05:33It's melting in my mouth!
0:05:33 > 0:05:37Chocolate is the only food you will ever eat in your entire lifetime
0:05:37 > 0:05:41that is available in the world that melts at your body temperature.
0:05:41 > 0:05:43- How did it all start? - Believe it or not,
0:05:44 > 0:05:47it was thousands of years ago. In South America,
0:05:47 > 0:05:51where the Aztecs and the Mayans used to take the pods off the trees.
0:05:51 > 0:05:55They had fires in their homes. Cut the pods open and make this
0:05:55 > 0:05:59horrible porridge with the pod and throw the beans away in the fire.
0:05:59 > 0:06:03The story goes that the aromatic smells from roasting the beans
0:06:03 > 0:06:05filled the huts, so they started grinding them down.
0:06:05 > 0:06:08They didn't have sugar, didn't know what it was.
0:06:08 > 0:06:12But they put other ingredients into it with water, spices,
0:06:12 > 0:06:14and it was called xocolatl.
0:06:14 > 0:06:16- Would you like to try some?- No!
0:06:16 > 0:06:17Well, we are! Here we go.
0:06:17 > 0:06:19GROANING
0:06:19 > 0:06:22It doesn't look too bad. Grab a glass.
0:06:22 > 0:06:26OK, we're rolling back history now. Not sips, big slurps. Go for it.
0:06:30 > 0:06:34GROANING
0:06:34 > 0:06:36SNEEZING
0:06:36 > 0:06:39Pop your glass down. Is that good?
0:06:39 > 0:06:43- No!- The Gastronuts aren't that keen on chocolate in its original form.
0:06:43 > 0:06:45The more cocoa in chocolate,
0:06:45 > 0:06:49the more bitter it is and, perhaps surprisingly, the more expensive.
0:06:49 > 0:06:53OK, this is the one we all love, but there are lots of other types,
0:06:53 > 0:06:57and we've got here a white chocolate and a dark chocolate.
0:06:57 > 0:07:02This white chocolate has no cocoa, it's zero per cent cocoa solids,
0:07:02 > 0:07:06whereas the dark one is 70 per cent. That's why it's a darker colour.
0:07:06 > 0:07:10And the milk one is a lighter colour because that has less cocoa again.
0:07:10 > 0:07:15So try the white. It's cocoa butter, sugar, lots of vanilla.
0:07:15 > 0:07:16Very, very sweet.
0:07:16 > 0:07:20Very soft. It's got a warm texture.
0:07:20 > 0:07:23Just the fat from the cocoa bean. That's what white chocolate is.
0:07:23 > 0:07:27What you need to try is this one. Now, this one...
0:07:27 > 0:07:30- What are we eating here?- This is what is classed as fine chocolate.
0:07:30 > 0:07:34It's dark chocolate. So this contains 70 per cent cocoa solids.
0:07:34 > 0:07:39- What do you reckon?- Very... Yuk! It's too sour. Don't like it.
0:07:39 > 0:07:43- There you go.- Did you ever think you'd chuck a chocolate back?- No!
0:07:43 > 0:07:46I can't believe you threw that back immediately!
0:07:46 > 0:07:49Do you think the more you ate the more you'd like it?
0:07:49 > 0:07:53- No!- Because this is what you get addicted to. The cocoa bean.
0:07:53 > 0:07:55- I get addicted to that.- And that.
0:07:55 > 0:07:58And the chocolate one, you're not meant to pay for quality.
0:07:58 > 0:08:01LAUGHTER
0:08:01 > 0:08:04In this tiny little bit of chocolate here there are
0:08:04 > 0:08:06up to 400 tastes and flavours.
0:08:06 > 0:08:09This releases endorphins and dopamine into the brain.
0:08:09 > 0:08:12Dopamine is the love drug, so if you've ever fallen in love
0:08:12 > 0:08:16with anyone, that's what it makes you feel, nice in the brain.
0:08:16 > 0:08:21Chocolate doesn't just come in white, milk or dark varieties.
0:08:21 > 0:08:24Now you can buy weird flavours like chilli, salt and pepper, even bacon.
0:08:24 > 0:08:28We're going to try and create some unique flavours of our own.
0:08:28 > 0:08:31This is Gastronuts, we're not just going to go
0:08:31 > 0:08:35for any old normal flavour. Grab a lid. Are you ready?
0:08:35 > 0:08:38Giovanni, you've got caramelised onions.
0:08:38 > 0:08:40- Linda, you've got... - Marmite.- Marmite.
0:08:40 > 0:08:44Now, Audrey, you've got garlic mayonnaise.
0:08:44 > 0:08:47I've got blue cheese. Ever had blue cheese chocolate before?
0:08:47 > 0:08:51- No.- What do you think about this idea, is it going to work?- No.
0:08:51 > 0:08:54Oh well, here we are. We're forging new territory.
0:08:54 > 0:08:58You never know what might happen. What do we do?
0:08:58 > 0:09:00In front of you is a bowl. This has got truffle in it.
0:09:00 > 0:09:04We're going to add small amounts of your ingredients because
0:09:04 > 0:09:07if we added it all at once it would be really strong
0:09:07 > 0:09:09and you wouldn't taste the chocolate.
0:09:09 > 0:09:12Taste with your little finger. What you're looking for
0:09:12 > 0:09:16is a balance of flavours so that you can taste your ingredients.
0:09:16 > 0:09:18But delicately, not too strong.
0:09:18 > 0:09:20Perfect.
0:09:20 > 0:09:21Stop.
0:09:24 > 0:09:26That's it. Perfect. All mashed in.
0:09:26 > 0:09:27- We have to eat this?- Not yet.
0:09:27 > 0:09:30- Yeah.- You are going to eat them.
0:09:30 > 0:09:35Everyone stop mixing. Now you've put your flavour in we're going
0:09:35 > 0:09:36to roll them into truffles.
0:09:36 > 0:09:39If you want little dainty ones, you can make them smaller.
0:09:39 > 0:09:41I've made my first ever truffle.
0:09:41 > 0:09:45- If it's melting like that, put lots....- Look at that!
0:09:45 > 0:09:47A lifetime in chocolate ahead of you.
0:09:47 > 0:09:49This is a blue cheese truffle.
0:09:49 > 0:09:52There you go. Grab one.
0:09:52 > 0:09:54Let's taste.
0:09:56 > 0:09:58Mmmm, I like that.
0:09:58 > 0:09:59I hate that.
0:10:01 > 0:10:03- So what do you think?- No.
0:10:03 > 0:10:07- He's brave, isn't he?- You're all wrong. I think that's delicious.
0:10:07 > 0:10:10Cheesy chocolate hasn't convinced the Gastronuts.
0:10:10 > 0:10:12How will Audrey's efforts fare?
0:10:12 > 0:10:14My chocolate is garlic mayonnaise.
0:10:14 > 0:10:17OK, are you feeling optimistic about this?
0:10:17 > 0:10:19No.
0:10:19 > 0:10:20LAUGHTER
0:10:20 > 0:10:22One, two, three. Taste.
0:10:29 > 0:10:33- That's not that bad.- Very creamy. - You can taste the chocolate.
0:10:33 > 0:10:36There's something tangy about it. And it's brilliant as even
0:10:36 > 0:10:39if you don't like the taste, the balance is very good.
0:10:39 > 0:10:42Linda. What is your truffle?
0:10:42 > 0:10:46- My truffle is a Marmite truffle. - OK. Are you feeling optimistic?
0:10:46 > 0:10:48No.
0:10:48 > 0:10:50OK. Proof is in the pudding.
0:10:50 > 0:10:52Ready, guys?
0:10:55 > 0:10:57GROANING
0:10:57 > 0:10:58That's worse than mine!
0:10:58 > 0:11:01That, spread over five pieces of toast, would be delicious.
0:11:01 > 0:11:03There's half a jar missing.
0:11:03 > 0:11:07- Giovanni, what are we eating here? - Caramelised onion truffles.
0:11:09 > 0:11:12- Is it not working for you? - You like it?- Mmm.- You have issues.
0:11:12 > 0:11:15Chocolate issues.
0:11:15 > 0:11:18- What would your mum say? - I've been properly told off.
0:11:18 > 0:11:22When the Gastronuts first discovered this programme was going
0:11:22 > 0:11:26to be all about chocolate they went, "Yes!" Now we've discovered some
0:11:26 > 0:11:30really strange flavours, they've gone into a totally different zone.
0:11:34 > 0:11:37Gastronuts. Who reckons they're addicted to chocolate?
0:11:37 > 0:11:41- Me.- You're addicted to chocolate? That's what I find extraordinary
0:11:41 > 0:11:46because that's all about your psychological attitude to chocolate.
0:11:46 > 0:11:49Everything that's going on in your brain. I want to test
0:11:49 > 0:11:53the power of chocolate on you and to see how far you can go,
0:11:53 > 0:11:57what circumstances might it take you to refuse chocolate?
0:11:57 > 0:12:00First of all, let's have a look here.
0:12:00 > 0:12:05What I've got are some pots. Covered in chocolate.
0:12:05 > 0:12:11The only way to find out what's inside these pots...
0:12:11 > 0:12:15is to eat the chocolate off the pot.
0:12:15 > 0:12:17OK? Everyone grab a pot.
0:12:17 > 0:12:20I think you need to indulge yourselves.
0:12:21 > 0:12:23That's good chocolate.
0:12:23 > 0:12:25I see stuff.
0:12:25 > 0:12:28- What can you see inside there? - I don't know what it is.
0:12:28 > 0:12:31- Urgh, it's worms.- It is.
0:12:31 > 0:12:34It's worms. Arrgh!
0:12:34 > 0:12:37What you've got there is a pot full of maggots.
0:12:37 > 0:12:39Maggots?
0:12:39 > 0:12:44Safely enclosed in a pot and covered in chocolate.
0:12:44 > 0:12:45I was eating around that.
0:12:45 > 0:12:47Eating around what?
0:12:47 > 0:12:52- Maggots.- Maggots. Does that change the way you think about chocolate?
0:12:52 > 0:12:55No. It changes the way I feel about maggots not chocolate.
0:12:55 > 0:12:59But I want to know how far we can push this.
0:12:59 > 0:13:01Can we shove chocolate into the danger zone
0:13:01 > 0:13:04where it is just too much for you?
0:13:04 > 0:13:06OK, first of all I have here some...
0:13:06 > 0:13:08chocolate.
0:13:08 > 0:13:11It's just some liquid chocolate. Not particularly interesting.
0:13:11 > 0:13:14How about chocolate filled with...
0:13:14 > 0:13:17fat-bottomed ants?
0:13:22 > 0:13:24So let's pour them into there.
0:13:24 > 0:13:26Give it a nice stir in.
0:13:28 > 0:13:30Nice stir in.
0:13:32 > 0:13:35- You do love chocolate, don't you? - Yes.- Do you love chocolate?
0:13:37 > 0:13:39Audrey, do you love chocolate?
0:13:39 > 0:13:41Used to.
0:13:43 > 0:13:47OK. Everyone grab a few little ants on there.
0:13:47 > 0:13:50- One will do.- I just want to see how far your
0:13:50 > 0:13:54brains can cope with the idea of chocolate and loving chocolate.
0:13:54 > 0:13:56Are you ready? Go for it.
0:14:04 > 0:14:06She's in the zone.
0:14:06 > 0:14:08My tooth's aching.
0:14:08 > 0:14:10Is that from the chocolate or the ants?
0:14:10 > 0:14:12The ants, of course.
0:14:15 > 0:14:17Have you got a few ant legs stuck in your teeth?
0:14:17 > 0:14:20Does it change how you think about chocolate?
0:14:20 > 0:14:23- Ants, not chocolate. - You're still happy with chocolate?
0:14:23 > 0:14:26- You don't mind chocolate? - Yeah. Without ants.
0:14:26 > 0:14:27What do you reckon, Giovanni?
0:14:27 > 0:14:29They're too...
0:14:31 > 0:14:32Stay with us.
0:14:32 > 0:14:36I think you actually need to swallow that to really get the sensation.
0:14:39 > 0:14:43You put them into your mouth and then one crunch and it's
0:14:43 > 0:14:47all warm on the inside and you can feel them little legs...
0:14:49 > 0:14:52But has it put you off chocolate or are you still a chocolate lover?
0:14:52 > 0:14:56- Chocolate is all right. - You still love chocolate? OK.
0:14:56 > 0:14:58You've been fantastically brave.
0:15:02 > 0:15:04But... I want to know
0:15:04 > 0:15:06how far we can push this.
0:15:06 > 0:15:07RETCHING
0:15:07 > 0:15:10Are you ready for the final test?
0:15:10 > 0:15:12- No.- Come over here.
0:15:12 > 0:15:14To test how powerful the pull of chocolate is,
0:15:14 > 0:15:18the Gastronuts are going to be subjected to a frankly
0:15:18 > 0:15:21quite disturbing and somewhat disgusting experiment.
0:15:21 > 0:15:24If you have a sensitive stomach, this will be a good time
0:15:24 > 0:15:28to leave the room and do something cuddly instead.
0:15:29 > 0:15:32Gastronuts, under here are two things which are
0:15:32 > 0:15:36perfectly normal and fine. The combination of them might be
0:15:36 > 0:15:38where you start to have a little bit of a problem.
0:15:38 > 0:15:41I'd like to introduce you to the choco-loo.
0:15:45 > 0:15:46Inside this loo...
0:15:47 > 0:15:49..we have...
0:15:53 > 0:15:54some chocolate.
0:15:57 > 0:15:59This is a perfectly clean toilet.
0:15:59 > 0:16:03Hygienically preserved, never been used as a loo before.
0:16:03 > 0:16:06This is, effectively, a porcelain bowl.
0:16:06 > 0:16:08OK, Giovanni, ready for this?
0:16:08 > 0:16:11OK, see if you can handle eating out of a toilet.
0:16:11 > 0:16:13What's going on in your head?
0:16:16 > 0:16:18It's just wrong.
0:16:18 > 0:16:20It does feel wrong, doesn't it?
0:16:20 > 0:16:23I look at this and think, Oh, my gosh. That's disgusting.
0:16:23 > 0:16:26We're trying to see if the power of chocolate is so strong
0:16:26 > 0:16:29we'll eat it no matter what situation we find it in.
0:16:29 > 0:16:32Before we go any further, I just want to remind you
0:16:32 > 0:16:36the Gastronuts are eating real chocolate out of a toilet.
0:16:36 > 0:16:40However, if you ever find what you think is chocolate in a toilet,
0:16:40 > 0:16:42whatever you do, don't eat it! Just flush it!
0:16:50 > 0:16:53What does it feel like?
0:16:53 > 0:16:56MUSIC: The Harry Lime Theme by Anton Karas
0:16:56 > 0:16:59LAUGHTER
0:17:02 > 0:17:05Still chocolate? Still love chocolate?
0:17:05 > 0:17:06It's just...
0:17:07 > 0:17:10Before, you really don't want to do it.
0:17:10 > 0:17:14Once you put your hand in and took that piece, when you chewing it,
0:17:14 > 0:17:17- it's reassuring.- You've moved on to a different level,
0:17:17 > 0:17:20you go, "It's fine, I've got chocolate in my hand.
0:17:20 > 0:17:23- Linda, are you ready for this?- OK.
0:17:26 > 0:17:27It just seems wrong.
0:17:27 > 0:17:31OK, are you happy to have a little try of what you've just found?
0:17:32 > 0:17:34You are one brave lady.
0:17:34 > 0:17:36OK, Audrey, are you ready for this?
0:17:36 > 0:17:40- No.- Does it feel strange picking something out of the toilet?
0:17:40 > 0:17:43Are you happy to eat that?
0:17:46 > 0:17:48Does it taste weird?
0:17:48 > 0:17:51Has your brain made the chocolate taste different?
0:17:51 > 0:17:54I've got quite a chocolate bottom.
0:17:54 > 0:17:56- That seems to make you happy.- Yeah.
0:17:56 > 0:18:00So chocolate still has the power to overcome the toilet?
0:18:00 > 0:18:03- Yes.- You are one crazy lady.
0:18:04 > 0:18:07Despite being asked to lick it off maggots,
0:18:07 > 0:18:10eat it with ants or even retrieve it from a toilet,
0:18:10 > 0:18:13it seems the attraction of chocolate is so strong,
0:18:13 > 0:18:15the Gastronuts will do anything to get it.
0:18:19 > 0:18:21We're trying to find out if we can eat chocolate
0:18:21 > 0:18:23for breakfast, lunch and dinner.
0:18:23 > 0:18:27So far, the Gastronuts have discovered they love chocolate!
0:18:27 > 0:18:31So long as it doesn't actually contain much chocolate.
0:18:31 > 0:18:34It's too sour. I don't like it. Here you go.
0:18:34 > 0:18:38Coming up, the Gastronuts paint the town brown.
0:18:40 > 0:18:42How does that feel?
0:18:42 > 0:18:44Very soft and nice.
0:18:44 > 0:18:46But first.
0:18:52 > 0:18:57How can we make invisible gas suddenly visible? Let me show you.
0:18:57 > 0:19:01We're going to take some ordinary bicarbonate of soda, baking soda.
0:19:01 > 0:19:06We're going to put it into this tank. Sprinkle it in.
0:19:06 > 0:19:10Then we'll add vinegar.
0:19:10 > 0:19:14When we add vinegar, that makes the usual volcano
0:19:14 > 0:19:17that everyone, I think, has tried at home.
0:19:17 > 0:19:21Pour it in and you'll see it starts to fizz and foam.
0:19:23 > 0:19:26What's happening is the gas is released.
0:19:26 > 0:19:29That gas is carbon dioxide.
0:19:29 > 0:19:32But the problem is that it's completely invisible.
0:19:32 > 0:19:35How do we know it's even there?
0:19:35 > 0:19:39We're going to make it visible by using bubbles.
0:19:39 > 0:19:42We're going to blow some bubbles
0:19:42 > 0:19:47into our tank full of carbon dioxide.
0:19:52 > 0:19:56The bubbles are like a tiny container filled with air and when
0:19:56 > 0:20:01they reach the level of the carbon dioxide they float on the top.
0:20:01 > 0:20:05The reason is because the carbon dioxide is actually denser
0:20:05 > 0:20:09and a little bit like throwing a tennis ball into water.
0:20:09 > 0:20:14It floats on the surface of our pool so the incredible thing is that
0:20:14 > 0:20:18those bubbles make the invisible gas carbon dioxide suddenly visible.
0:20:22 > 0:20:26Gastronuts. The big question is, can we eat chocolate for
0:20:26 > 0:20:29breakfast, lunch and dinner? After all that chocolate,
0:20:29 > 0:20:32how are you feeling about that? Not so sure anymore?
0:20:32 > 0:20:36I want to try and convince you. Because all around the world
0:20:36 > 0:20:39people eat chocolate as part of their meals.
0:20:39 > 0:20:42So first of all, I think we should go back to breakfast.
0:20:42 > 0:20:45Now, in Spain, they'll eat these.
0:20:47 > 0:20:48These are called churros,
0:20:48 > 0:20:52basically doughnut pastry that you dip in chocolate.
0:20:52 > 0:20:54Everyone grab one.
0:20:54 > 0:20:57Have a little dip in some chocolate sauce.
0:21:02 > 0:21:03- Yeah?- Nice.
0:21:03 > 0:21:07It's all right, isn't it? Basically doughnut dipped in chocolate.
0:21:07 > 0:21:09Quite a nice way to start the day.
0:21:09 > 0:21:15Chocolate for lunch. We have chilli con carne made with chocolate.
0:21:15 > 0:21:16People eat this?
0:21:16 > 0:21:18People absolutely eat this.
0:21:18 > 0:21:19Grab yourself a fork.
0:21:20 > 0:21:22It's part of the sauce making.
0:21:22 > 0:21:23BURPING
0:21:23 > 0:21:25Quite spicy.
0:21:25 > 0:21:29And is the chocolate strong or is just part of the flavouring?
0:21:29 > 0:21:33- Flavouring. You can't really taste the chocolate.- That's right.
0:21:33 > 0:21:35It makes it a deeper flavour.
0:21:35 > 0:21:37That's breakfast and lunch sorted.
0:21:37 > 0:21:40Would you like to have a go at making your own
0:21:40 > 0:21:42- chocolate flavoured dinner? - Yes!- Let's go.
0:21:42 > 0:21:45The Gastronuts are going to make enchiladas
0:21:45 > 0:21:48and have it with the classic Mexican sauce, mole.
0:21:48 > 0:21:53You've got coriander seeds, almonds and sesame seeds
0:21:53 > 0:21:55and lots and lots of chillies.
0:22:00 > 0:22:01We take this and we dry-fry it,
0:22:01 > 0:22:04so all the flavours start to get nice and smoky.
0:22:04 > 0:22:08Then we put it in with some onions that you've gently sweated.
0:22:08 > 0:22:13Tomatoes in there. Check the pan's nice and hot. Lovely!
0:22:14 > 0:22:16Giovanni, if you grab the stock there.
0:22:16 > 0:22:19We've got a bit of cocoa.
0:22:19 > 0:22:21Some spices there.
0:22:21 > 0:22:24Audrey, if you just grab that handful of sugar. Lovely!
0:22:24 > 0:22:27And that needs to simmer for about half an hour.
0:22:28 > 0:22:32And then you have mole. The mainstay of Mexican cuisine.
0:22:32 > 0:22:33You need to add... ?
0:22:33 > 0:22:35Chocolate!
0:22:35 > 0:22:38High cocoa chocolate. Chuck all that in.
0:22:38 > 0:22:42Audrey's preparing the filling for the enchiladas, which includes
0:22:42 > 0:22:47butternut squash, coriander, chillies and refried beans.
0:22:48 > 0:22:52Everyone grab a good spoonful of the vegetable mixture.
0:22:53 > 0:22:55Slop it in the middle.
0:22:55 > 0:22:58Now it's time to add our mole sauce.
0:22:58 > 0:23:01It's like a sauce or a gravy that you're adding to it.
0:23:01 > 0:23:03There you go. What does it smell like?
0:23:03 > 0:23:06- Chocolate.- It smells quite chocolaty, doesn't it?
0:23:06 > 0:23:09Only one thing left, let's roll them up!
0:23:09 > 0:23:11Now they've been rolled up,
0:23:11 > 0:23:14they need half an hour in the oven before being munched on.
0:23:14 > 0:23:19Here we go. Enchiladas with mole sauce. Rip it in half.
0:23:19 > 0:23:21Looks pretty good! Tuck in.
0:23:24 > 0:23:27It's really nice.
0:23:27 > 0:23:30The chocolate really comes through, in my opinion,
0:23:30 > 0:23:31and you can taste it a lot.
0:23:31 > 0:23:36Brilliant! So, can we eat chocolate for breakfast, lunch and dinner?
0:23:36 > 0:23:38- Yeah.- Yeah, we can.
0:23:39 > 0:23:42We love eating chocolate.
0:23:42 > 0:23:46But are there any other ways that we can experience our favourite food?
0:23:46 > 0:23:50What are the other things you can use chocolate for?
0:23:50 > 0:23:52- Sculptures.- Good idea.
0:23:52 > 0:23:55- Chocolate toothpaste?- Good one.
0:23:55 > 0:23:59Well, I want to show you one of the most modern ways of using
0:23:59 > 0:24:02- chocolate without eating it. Are you up for this?- Yeah.
0:24:02 > 0:24:04OK, follow me.
0:24:09 > 0:24:12- OK, Gemma, Gastronuts.- Hello!
0:24:12 > 0:24:16Gemma has got a crazy idea for you. What are you going to do?
0:24:16 > 0:24:17I'm a beauty therapist
0:24:17 > 0:24:21and one of my favourite treatments is to cover people in chocolate.
0:24:21 > 0:24:24So, today, we're going to cover you head to toe in warm chocolate
0:24:24 > 0:24:29and get you all nice and relaxed and make your skin really soft.
0:24:36 > 0:24:39Relax. Go for it, Gemma.
0:24:39 > 0:24:44OK. We're going to mix the sugar into the chocolate first.
0:24:44 > 0:24:46So sugar and chocolate go in together?
0:24:46 > 0:24:51Yes. So we get a good exfoliation, so you get really soft skin.
0:24:51 > 0:24:55- The sugar is something that kind of takes away dead skin?- Exactly.
0:24:57 > 0:24:59Does chocolate have a special effect on skin?
0:24:59 > 0:25:04Yeah. It makes it really soft, hydrated, moisturised.
0:25:04 > 0:25:07Sooths any itching or irritation as well.
0:25:07 > 0:25:09Chocolate can make you more beautiful?
0:25:09 > 0:25:12Chocolate spa treatments are increasingly popular.
0:25:12 > 0:25:15And, whether they work or not, there's something about being
0:25:15 > 0:25:19covered in chocolate that just seems to make people feel better.
0:25:19 > 0:25:20Feels very weird.
0:25:20 > 0:25:25You're having your arm painted now. What does that feel like?
0:25:25 > 0:25:29Like a light sensation.
0:25:29 > 0:25:31- Is that nice?- Hmm... Sort of.
0:25:35 > 0:25:38You haven't entirely bought into this yet, have you?
0:25:38 > 0:25:43- No.- Linda's in heaven. How does that feel?- Very soft and nice.
0:25:43 > 0:25:46There you go. That's all finished for you.
0:25:49 > 0:25:51That's your 20 minutes of relaxation.
0:25:51 > 0:25:54If you just want to sit yourselves up now.
0:25:54 > 0:25:56Let's have a look at you.
0:26:02 > 0:26:03It's all crusty!
0:26:03 > 0:26:05It's gone all hard.
0:26:06 > 0:26:08- What does it feel like?- Wax.
0:26:08 > 0:26:12- Like wax?- Uh-huh.
0:26:12 > 0:26:14- Nice or uncomfortable?- Weird.
0:26:14 > 0:26:17- You made a right old mess there. Look at that.- It's not my fault!
0:26:17 > 0:26:19It's chocolate.
0:26:21 > 0:26:24OK, Gastronuts.
0:26:24 > 0:26:27Do your worst.
0:26:30 > 0:26:33Oh! Quite chocolaty.
0:26:35 > 0:26:37Yeah. All over.
0:26:37 > 0:26:39Can we get his arms?
0:26:41 > 0:26:44We've discovered that chocolate really is quite extraordinary.
0:26:44 > 0:26:47It's not just a treat. It's really versatile.
0:26:47 > 0:26:50You can use it as an ingredient, or to treat your skin.
0:26:50 > 0:26:52It's magical and unfathomable.
0:26:52 > 0:26:57Sometimes chocolate makes you do some really ridiculous things.
0:26:57 > 0:27:01The best thing about my chocolate adventure was when I had chocolate
0:27:01 > 0:27:05all over me cos I love it so much I had it on my legs and my arms.
0:27:05 > 0:27:07It was really nice.
0:27:10 > 0:27:12The weirdest thing I did with chocolate
0:27:12 > 0:27:14had to be picking it out from a toilet.
0:27:14 > 0:27:18Cos I never actually think I'd ever be doing that.
0:27:20 > 0:27:23I didn't think you could have chocolate
0:27:23 > 0:27:25for breakfast, lunch and dinner.
0:27:25 > 0:27:30But now I think that because we had it mixed with different foods,
0:27:30 > 0:27:31you can, yeah.
0:27:39 > 0:27:43Subtitles by Red Bee Media Ltd
0:27:43 > 0:27:46E-mail subtitling@bbc.co.uk