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