0:00:20 > 0:00:22Chocoholics beware,
0:00:22 > 0:00:25because the Best Dishes Ever today are all about your big weakness.
0:00:25 > 0:00:28We have brought together some of telly's top chefs
0:00:28 > 0:00:32and are serving up a family-sized slab of chocolate recipes
0:00:32 > 0:00:35that will get your mouth watering.
0:00:35 > 0:00:37There are a few surprises in this mix,
0:00:37 > 0:00:40but we're starting with an absolute classic from France.
0:00:40 > 0:00:44Here's Raymond Blanc with his chocolate mousse.
0:00:44 > 0:00:46- RAYMOND:- So, I'm going to cook the simplest
0:00:46 > 0:00:48chocolate mousse in the world
0:00:48 > 0:00:50and probably one of the best, as well.
0:00:50 > 0:00:53And it's Maman Blanc, my mother's recipe.
0:00:53 > 0:00:54All what you have,
0:00:54 > 0:00:55three ingredients.
0:00:55 > 0:00:58170g maximum of chocolate,
0:00:58 > 0:01:00about 20g of sugar
0:01:00 > 0:01:02and seven egg whites.
0:01:04 > 0:01:06You can buy a good chocolate.
0:01:06 > 0:01:08It is actually the quality of the chocolate
0:01:08 > 0:01:10which is very, very important
0:01:10 > 0:01:12because, to me, gastronomy starts from here.
0:01:12 > 0:01:14If you have a great chocolate,
0:01:14 > 0:01:16you'll have a great chocolate mousse.
0:01:16 > 0:01:18Unless you decide to murder it.
0:01:20 > 0:01:22I will do the bain-marie here.
0:01:22 > 0:01:25No boil, just gentle simmer, just on the simmering pot.
0:01:25 > 0:01:28Just leave it to melt down of its own accord.
0:01:28 > 0:01:30It's not a primadonna.
0:01:30 > 0:01:32Occasionally, you can stir it, should you wish.
0:01:35 > 0:01:39I've got my beautiful eggs here. They are organic.
0:01:39 > 0:01:41I'm only going to use the egg white.
0:01:41 > 0:01:45If you want to make sure you don't have any trace of egg yolk,
0:01:45 > 0:01:49because egg yolk is fat, and the white hates fat.
0:01:49 > 0:01:54You will actually lose about one-fifth of your lift
0:01:54 > 0:01:56if you have any fat in here.
0:02:00 > 0:02:02Don't worry. Don't worry about that.
0:02:02 > 0:02:05Just scoop it out a bit. No problem.
0:02:05 > 0:02:06OK. Voila.
0:02:07 > 0:02:12And I'm going to add a little bit of my lemon juice to my white.
0:02:12 > 0:02:15It will bring the egg white together.
0:02:15 > 0:02:18I can beat it as long as I want to. It will not separate.
0:02:18 > 0:02:22- NARRATOR:- Now it's time to get going with a little light whipping.
0:02:22 > 0:02:24Years ago, I was a masochist, but now...
0:02:24 > 0:02:27- HE LAUGHS - ..I've learnt a few lessons.
0:02:27 > 0:02:29I learned to economise myself.
0:02:30 > 0:02:34So, what I want here, billions of bubbles of air as big
0:02:34 > 0:02:37as possible, so my mousse is as light as possible.
0:02:39 > 0:02:43When the eggs start to foam, add 40g of caster sugar.
0:02:51 > 0:02:53What a machine. Oh!
0:02:53 > 0:02:54Oh, mon Dieu!
0:02:54 > 0:02:57Now, is it ready? No. See, it's a bit too soupy.
0:02:57 > 0:03:00Oh, I hate this thing. I prefer a whisk.
0:03:01 > 0:03:03Voila.
0:03:05 > 0:03:09HE SPEAKS IN FRENCH
0:03:09 > 0:03:12OK, I've got my melted chocolate.
0:03:12 > 0:03:16So, you place one-third of your egg white,
0:03:16 > 0:03:19but then work fast, very fast.
0:03:19 > 0:03:22The risk is if you are putting the cold egg white
0:03:22 > 0:03:26into the warm chocolate, that will seize up
0:03:26 > 0:03:30and you'll have lots of solid pieces into your chocolate.
0:03:30 > 0:03:33Having lightened the chocolate with a third of the egg whites,
0:03:33 > 0:03:35carefully fold in the remainder.
0:03:35 > 0:03:36It's a nice movement, OK.
0:03:36 > 0:03:41Look at my movement. I take it like that and I turn around.
0:03:41 > 0:03:43Up underneath, voila.
0:03:44 > 0:03:46Just pour it in.
0:03:46 > 0:03:49The mousse then needs to go straight into the fridge to
0:03:49 > 0:03:51cool for two hours.
0:03:51 > 0:03:53That's it, it's as simple as that.
0:03:53 > 0:03:58It should take, for any cook, about 10 minutes of your life.
0:03:58 > 0:04:01I think it's worth it. Most worth it.
0:04:07 > 0:04:10OK, I promised a few surprises and this is the first one.
0:04:10 > 0:04:12Not something you would expect to come by in a show
0:04:12 > 0:04:16about chocolate, but Nigella Lawson is always up for something
0:04:16 > 0:04:20a bit different, and this is certainly that.
0:04:21 > 0:04:24Right now, I'm after these dark beauties.
0:04:28 > 0:04:32I haven't got into the nether reaches of wholemeal here.
0:04:35 > 0:04:37The reason these fusilli are dark
0:04:37 > 0:04:39is because they are made with cocoa.
0:04:42 > 0:04:45You know there are days when you get back from work and you can't
0:04:45 > 0:04:50make up your mind whether you need chocolate for supper or pasta.
0:04:50 > 0:04:52Why not combine the two?
0:04:53 > 0:04:56In go the fusilli.
0:04:59 > 0:05:01I'm going to be full and frank.
0:05:01 > 0:05:06This is chocolate pasta with a dark butterscotch and pecan sauce.
0:05:08 > 0:05:11I want a bit of salt for the water.
0:05:11 > 0:05:14Now, actually, this is a pudding pasta.
0:05:14 > 0:05:17But I still want the salt because when there's sweet,
0:05:17 > 0:05:19I love a salty edge.
0:05:22 > 0:05:23I'm toasting some pecans.
0:05:23 > 0:05:26When I say toast, I don't need them to colour.
0:05:26 > 0:05:28I just want to get a bit of heat under them
0:05:28 > 0:05:31until their scent wafts up to me.
0:05:33 > 0:05:38And I am fully aware that pudding pasta sounds
0:05:38 > 0:05:43and is inauthentically Italian, but in my defence, Milord,
0:05:43 > 0:05:46the inspiration and, indeed, the recipe for this
0:05:46 > 0:05:48comes from Anna Del Conte
0:05:48 > 0:05:52who is the most distinguished Italian food writer around.
0:05:55 > 0:05:57So, I'm going to tip these pecans out
0:05:57 > 0:06:01and carry on with the butterscotch sauce straight into this pan.
0:06:01 > 0:06:03I want some butter.
0:06:04 > 0:06:06BUTTER SIZZLES
0:06:06 > 0:06:09And some dark brown sugar.
0:06:10 > 0:06:13This is a dark butterscotch sauce.
0:06:20 > 0:06:23It's a very easy sauce to make, which is good
0:06:23 > 0:06:26because the days you need to eat this are the days
0:06:26 > 0:06:29you don't have the energy to do anything complicated.
0:06:32 > 0:06:36This really needs just to bubble up and as you can see now,
0:06:36 > 0:06:41I have a syrupy seething sauce.
0:06:43 > 0:06:46Into that I am going to pour some cream.
0:06:48 > 0:06:50That's what turns it, really, I suppose,
0:06:50 > 0:06:52from toffee into butterscotch.
0:06:56 > 0:06:59Back in with the pecans.
0:06:59 > 0:07:02Leave a few out for now.
0:07:04 > 0:07:07This can bubble up while I test the pasta.
0:07:09 > 0:07:12Mm.
0:07:12 > 0:07:14Very good.
0:07:14 > 0:07:15And here we go.
0:07:26 > 0:07:30Now, the pasta goes straight into the pan of sauce.
0:07:32 > 0:07:34A bit of a stir.
0:07:41 > 0:07:45This is instant gratification of a very profound kind.
0:07:47 > 0:07:50And now, the pleasure is all mine.
0:08:00 > 0:08:04There are times when you just need to dive in to the dolce.
0:08:04 > 0:08:05Dessert.
0:08:12 > 0:08:14This does it all for me.
0:08:14 > 0:08:15Easy to cook...
0:08:15 > 0:08:17all too easy to eat.
0:08:28 > 0:08:30Now, a more conventional use of chocolate.
0:08:30 > 0:08:34But that doesn't mean this recipe isn't extraordinary.
0:08:34 > 0:08:36In fact, this Italian chocolate pudding is
0:08:36 > 0:08:41so good that it makes those greedy Italians, Antonio and Gennaro,
0:08:41 > 0:08:44get all gooey about each other.
0:08:46 > 0:08:48Tonight, I'm going to try
0:08:48 > 0:08:49to seduce you.
0:08:49 > 0:08:51ANTONIO LAUGHS
0:08:51 > 0:08:53You seducing me?!
0:08:54 > 0:08:55You are mad in the head!
0:08:55 > 0:09:00I'm going to make hot amaretti chocolate pudding.
0:09:00 > 0:09:02- Which you'll love it.- Try!
0:09:02 > 0:09:06- Look at me.- Yeah.
0:09:06 > 0:09:08- Inside the pot here...- Yes. - ..I'm going to put
0:09:08 > 0:09:12- two tablespoons of sugar.- Yes.
0:09:12 > 0:09:16Then one tablespoon of flour.
0:09:16 > 0:09:19- Good?- So far.- And I have here...
0:09:19 > 0:09:22- Oh, yes.- Smell. - Vanilla. The proper vanilla.
0:09:22 > 0:09:25But did you take the seeds out of that?
0:09:25 > 0:09:26- Are you making or am I...?- No, no, no, no.
0:09:26 > 0:09:30- Just enjoy yourself.- OK, OK.- Stay there. That's it.- I enjoy myself.
0:09:30 > 0:09:34Inside here is the seeds of love. The lot.
0:09:34 > 0:09:39- What has got into you today? - I have half a litre of milk.- Yes.
0:09:39 > 0:09:42- Which I am going to put just to start, just a little bit.- Yes.
0:09:42 > 0:09:44Stir it.
0:09:44 > 0:09:49The reason why I do this, because I don't want my chocolate
0:09:49 > 0:09:52amaretti pudding to get lumpy.
0:09:52 > 0:09:55- Then I will put the rest of the milk inside.- Yes.
0:09:57 > 0:10:02Now, two shots of Amaretto liqueur.
0:10:02 > 0:10:04That's really a potion.
0:10:04 > 0:10:06- A love potion.- A love potion.
0:10:06 > 0:10:08One...
0:10:08 > 0:10:09and two.
0:10:09 > 0:10:13It's about 80ml inside. Keep stirring.
0:10:13 > 0:10:17I am very curious to see how you can let that thicken with
0:10:17 > 0:10:18a little bit of flour...
0:10:18 > 0:10:21- Of course it will.- ..and milk. - Why you never trust me?
0:10:21 > 0:10:23You know what, I can never seduce you
0:10:23 > 0:10:25- because you're already... - No, you can't!
0:10:25 > 0:10:28..we already argue before we seduce you. But look, mate...
0:10:28 > 0:10:31You can't. Either sitting or not sitting, you can't.
0:10:34 > 0:10:36Stir them around.
0:10:38 > 0:10:42Remember, we never throw anything away to Italy. We use everything.
0:10:42 > 0:10:45- Do want to put it for me? Go. - Oh, thank you.
0:10:45 > 0:10:47There you are. Gentle.
0:10:47 > 0:10:50Such a gent. And you keep stirring.
0:10:50 > 0:10:55And then out of the blue, it starts to get thicker and thicker.
0:10:55 > 0:10:58- Out of the dark, actually. Yes. - Out of the dark.
0:10:58 > 0:10:59Such a romantic evening.
0:11:03 > 0:11:06Romantic for you, Gennaro, but certainly not for me.
0:11:06 > 0:11:11Inside now, I will put 100g of plain chocolate.
0:11:12 > 0:11:14Be very careful because...
0:11:14 > 0:11:16You can cut your fingers.
0:11:16 > 0:11:19- Chocolate can be very...- Hard.
0:11:19 > 0:11:22You want to try to help me. You can't.
0:11:22 > 0:11:24Very hard work to seduce somebody.
0:11:26 > 0:11:29Come on! Get on with it!
0:11:29 > 0:11:31Did you ever make this for a woman?
0:11:31 > 0:11:32- Yes, I have.- For the seduction.
0:11:32 > 0:11:36- Yes, I have.- And what happened? - She loved it.
0:11:39 > 0:11:42Slowly we are melting.
0:11:42 > 0:11:47- And now I am going to add 50g... - Of butter.- Of butter.
0:11:47 > 0:11:48And what does the butter do here?
0:11:48 > 0:11:53The butter will silken it, the Amaretto gives a lovely flavour,
0:11:53 > 0:11:58the vanilla is inside, plus the seed inside.
0:11:58 > 0:12:00Can you do this for me?
0:12:00 > 0:12:01It's done.
0:12:01 > 0:12:06Now, I remove the vanilla pod. Just I want to taste it.
0:12:06 > 0:12:10We are the two greedy chefs, but I know who is more greedy than me.
0:12:10 > 0:12:13HE LAUGHS
0:12:15 > 0:12:17And it's ready now.
0:12:17 > 0:12:19It is ready.
0:12:19 > 0:12:22And you want to seduce me with that?
0:12:22 > 0:12:24You wait and you taste it.
0:12:30 > 0:12:35And I'm going to crumble the amaretti biscuit on top.
0:12:36 > 0:12:38My goodness, you're strong.
0:12:38 > 0:12:40- It start working.- What did I say?
0:12:40 > 0:12:41It started working!
0:12:43 > 0:12:47Just try and tell me. Look at me first.
0:12:51 > 0:12:53Abracadabra.
0:12:53 > 0:12:56So silly man.
0:12:56 > 0:12:58Not bad yourself.
0:12:58 > 0:13:00Come on, tell me the truth.
0:13:05 > 0:13:06It is a fantastic chocolate.
0:13:06 > 0:13:10I appreciate your intention, you remain a good friend,
0:13:10 > 0:13:11but I can't be seduced by that.
0:13:11 > 0:13:14Let me seduce you properly now. Are you ready?
0:13:22 > 0:13:24Gennaro, go and seduce somebody else.
0:13:24 > 0:13:26That's what I can tell you.
0:13:26 > 0:13:28HE LAUGHS
0:13:30 > 0:13:32OWL HOOTS
0:13:35 > 0:13:38Now, something everyone will be familiar with.
0:13:38 > 0:13:40You can buy them in every bakery in the land,
0:13:40 > 0:13:42but home-made is always best.
0:13:42 > 0:13:45So pay attention to the Hairy Bikers' recipe
0:13:45 > 0:13:49for the fabulous chocolate brownies.
0:13:51 > 0:13:56Beloved by children, pensioners, rich and poor alike.
0:13:56 > 0:13:57Everybody loves a brownie
0:13:57 > 0:13:59and we are using white chocolate,
0:13:59 > 0:14:01as well as dark chocolate.
0:14:01 > 0:14:04If we'd used all white chocolate, it would, in fact, be a whitie.
0:14:04 > 0:14:06It would be a whitie.
0:14:06 > 0:14:11Now, what we're going to do, we're going to melt some butter in a pan.
0:14:11 > 0:14:14Because as you well know, brownies are rather calorific,
0:14:14 > 0:14:18and it's a bit of a treat for us, seeing as we have lost
0:14:18 > 0:14:21a few pounds, shed a bit of a timber.
0:14:21 > 0:14:24- I've got four eggs in a bowl. - Ooh, you haven't.
0:14:24 > 0:14:26- I'm going to whip 'em.- You're not.
0:14:26 > 0:14:29I'm going to whip these eggs until they nice.
0:14:29 > 0:14:31- Did you know...- Oh, God!
0:14:31 > 0:14:35..it is thought that the brownie was first made
0:14:35 > 0:14:38at the Chicago Palmer Hotel.
0:14:38 > 0:14:42And it was the proprietor's wife, a Mrs Bertha Palmer...
0:14:42 > 0:14:43Not Bertha!
0:14:43 > 0:14:47- And she created the brownie for a Columbian exposition.- Really?
0:14:47 > 0:14:49Because it was full of Columbian ladies
0:14:49 > 0:14:51and she wanted chef to make something that wasn't
0:14:51 > 0:14:53as big as a cake, that was more delicate,
0:14:53 > 0:14:55that could be eaten in the hand
0:14:55 > 0:14:59or, indeed, packed in a Columbian exhibition's lady's lunchbox.
0:14:59 > 0:15:01So they say the brownie was born then.
0:15:01 > 0:15:05And, actually, the Chicago Palmer Hotel exists to this day
0:15:05 > 0:15:07and one of their favourite things they serve
0:15:07 > 0:15:09is a version of the brownie, but these days
0:15:09 > 0:15:11it's got more chocolate and is covered in apricot jam.
0:15:11 > 0:15:14I have a baking tray here, or a brownie tin.
0:15:14 > 0:15:17A brownie tin is like a baking tray with high sides.
0:15:17 > 0:15:20- Now, we're going to liberally butter this.- Oh, butter it, Dave.
0:15:20 > 0:15:23- Butter it.- You don't want your brownie to get stuck.
0:15:23 > 0:15:26And there is nothing worse, ladies and gentlemen, than a stuck brownie.
0:15:28 > 0:15:32'Once the brick of butter has melted
0:15:32 > 0:15:35'add 170g of brown sugar
0:15:35 > 0:15:38'and then the same of white caster sugar.'
0:15:38 > 0:15:41There's no way you're going to get a low-fat brownie
0:15:41 > 0:15:43- that tastes good, are you?- No.
0:15:43 > 0:15:46- It's a sweet little number, this. - Oh, aye.
0:15:46 > 0:15:48Well, chocolate, you know, it's an aphrodisiac.
0:15:48 > 0:15:50- It puts it in your pip, chocolate? - Chocolate does, yes.
0:15:50 > 0:15:53- Of course it does because it releases endorphins.- Endorphins.
0:15:53 > 0:15:56- Yes.- Endorphins are the things that make you happy.
0:15:56 > 0:16:01But, you know, after Bertha Palmer invented the brownie in 1893,
0:16:01 > 0:16:06the popularity spread massively due to the GIs in World War II.
0:16:06 > 0:16:09- Really?- Spreading brownies all over the world.
0:16:09 > 0:16:12- They would, wouldn't they? - Mmm.- They were...
0:16:12 > 0:16:15- There was a great saying about GIs, wasn't there?- Mmm.
0:16:15 > 0:16:17- BOTH:- Overpaid...
0:16:17 > 0:16:19- Oversexed.- And over here.
0:16:19 > 0:16:21My mother went out with a GI at one point.
0:16:21 > 0:16:23- Broke her heart, didn't he?- He did.
0:16:23 > 0:16:25- Nasty man.- Nasty.
0:16:25 > 0:16:28'But there's nothing nasty about this sweet treat.
0:16:28 > 0:16:31'Once cool, add the sugar and butter mix to the eggs.'
0:16:34 > 0:16:37And just make sure that you're stirring all the time
0:16:37 > 0:16:39to make sure that it's well-combined.
0:16:39 > 0:16:41Look, you can see what's happening now
0:16:41 > 0:16:44is it's kind of like a toffee consistency.
0:16:44 > 0:16:46Kind of really kind of melty and lovely.
0:16:46 > 0:16:50Kingy, do you remember in Memphis, we went to Piggly Wigglys,
0:16:50 > 0:16:51the world's first supermarket?
0:16:51 > 0:16:53- Oh, yes.- And it's amazing.
0:16:53 > 0:16:55The kind of choice.
0:16:55 > 0:16:58Also, the fella at Piggly Wigglys invented the Keedoozle.
0:17:01 > 0:17:03The Keedoozle was a thing where, like, little boxes
0:17:03 > 0:17:04where you wanted a sandwich,
0:17:04 > 0:17:06you put your money and got it.
0:17:06 > 0:17:07- That was called a Keedoozle.- Yeah.
0:17:07 > 0:17:10- That was American, that spread over here and all.- It did.
0:17:10 > 0:17:11Didn't work very well, though,
0:17:11 > 0:17:13- cos it kept breaking down, didn't it?- It did.
0:17:13 > 0:17:16And there's nothing worse than a broken down Keedoozle.
0:17:16 > 0:17:17That was a famous record by George Formby.
0:17:17 > 0:17:20HE IMITATES GEORGE FORMBY
0:17:20 > 0:17:22# There's nothing worse than a broken Keedoozle. #
0:17:25 > 0:17:28We've to sieve the flour and the cocoa.
0:17:28 > 0:17:30I had...
0:17:30 > 0:17:32I had a posh girlfriend once who used to say...
0:17:32 > 0:17:33- POSH ACCENT:- ..cocoa.- Cocoa.
0:17:33 > 0:17:35- It's cocoa.- It is cocoa.
0:17:35 > 0:17:37Look at that. It's quite pretty, isn't it?
0:17:37 > 0:17:38It is trippy, isn't it?
0:17:38 > 0:17:41The only lumps in this brownie are going to be pecan nuts,
0:17:41 > 0:17:43chocolate and sour cherries.
0:17:43 > 0:17:44Oh, don't you just.
0:17:44 > 0:17:48Remember, use cocoa, not drinking chocolate.
0:17:48 > 0:17:49Lots of people make that mistake.
0:17:49 > 0:17:52They try and make chocolate cake with drinking chocolate
0:17:52 > 0:17:54and it shouldn't, it should be cocoa.
0:17:58 > 0:17:59Roy Rogers!
0:17:59 > 0:18:01Trigger!
0:18:01 > 0:18:05Hi Ho Silver, away!
0:18:05 > 0:18:08That was something we got big-time when we were kids from America,
0:18:08 > 0:18:09wasn't it? Cowboy films.
0:18:09 > 0:18:11Oh, I loved them. Loved them.
0:18:11 > 0:18:17HUMS WESTERN FILM MUSIC
0:18:17 > 0:18:18- Yeah.- Brilliant.
0:18:18 > 0:18:20Chocolate.
0:18:20 > 0:18:25Now, these chocolate brownies, they are full of chunky chocolate chips,
0:18:25 > 0:18:28and it's a mixture of white chocolate and dark chocolate.
0:18:28 > 0:18:32Basically, we want to roughly hew them into chunks.
0:18:32 > 0:18:35So you want proper chunks. You want a treat.
0:18:35 > 0:18:38And random chip chunks. Lovely.
0:18:38 > 0:18:40And while Dave's chopping his chocolate,
0:18:40 > 0:18:43I'm just going to cut through some nice pecans.
0:18:43 > 0:18:45Just chop them through.
0:18:45 > 0:18:47So, your pecan nuts go into the batter.
0:18:49 > 0:18:52- We're not shy on chocolate in these, are we?- No.
0:18:52 > 0:18:54It's important that that is cold
0:18:54 > 0:18:57because you don't want the chocolate to melt.
0:18:57 > 0:18:59You want to keep its integrity, don't you?
0:18:59 > 0:19:02You want to have those lovely bites and bits of chocolate.
0:19:02 > 0:19:04There's that much fat in this that they will stay
0:19:04 > 0:19:06fresh for about three days.
0:19:06 > 0:19:10But get real, ain't no way they're going to last for three days!
0:19:10 > 0:19:12- Not a chance.- You're going to have a frenzy on.
0:19:12 > 0:19:16'Add the chocolate chunks to join the pecan nuts and stir in.'
0:19:17 > 0:19:21'Now add 70g of chopped sour cherries.'
0:19:21 > 0:19:24- Kingy.- What?- Sour cherries are a very interesting ingredient.
0:19:24 > 0:19:27- Oh, are they? - Yes, they are. They are.
0:19:27 > 0:19:29They've been around since the Romans
0:19:29 > 0:19:31introduced them in the first century AD
0:19:31 > 0:19:33and they were popularised during the time of Henry VIII.
0:19:33 > 0:19:35By the time 1640 came,
0:19:35 > 0:19:41there were more than 22 registered growers of sour cherries in Kent.
0:19:41 > 0:19:44So much so, the American colonists in Massachusetts,
0:19:44 > 0:19:49the first sour cherry that they planted was called the Kentish Red.
0:19:50 > 0:19:55- You don't say?- Yeah, so, we're giving all the time.- We are.
0:19:55 > 0:19:59'And the giving continues. To your greased brownie tin, add the mix.
0:19:59 > 0:20:02'And don't worry, Si, I'll take care of the washing up.'
0:20:05 > 0:20:10What we're going to do is just make sure that the batter...
0:20:10 > 0:20:13Dave Myers! Stop that.
0:20:13 > 0:20:16..is pushed right into the corners.
0:20:16 > 0:20:19And pop your tray of brownies into a preheated oven,
0:20:19 > 0:20:21170 degrees Celsius for a fan oven,
0:20:21 > 0:20:24for between 30 and 35 minutes
0:20:24 > 0:20:27and they will be risen up and gorgeous.
0:20:29 > 0:20:35HE WHISTLES THE AMERICAN NATIONAL ANTHEM
0:20:42 > 0:20:46Right, Kingy, let's have a state off.
0:20:46 > 0:20:50- Texas.- Utah.- New York state.- Kansas.
0:20:50 > 0:20:52- Tennessee.- Massachusetts.
0:20:52 > 0:20:55- Mississippi.- Louisiana.- Washington.
0:20:55 > 0:20:59- Michigan.- Oregon.- Ohio.- Alaska.
0:20:59 > 0:21:01Yeah, good one. New Mexico.
0:21:01 > 0:21:04- California.- Nevada.- Hawaii.
0:21:04 > 0:21:06- Florida.- Maine.- Nebraska.
0:21:06 > 0:21:08- South Dakota.- North Dakota.
0:21:08 > 0:21:11- Tennessee.- Kentucky.
0:21:11 > 0:21:12Minnesota.
0:21:12 > 0:21:15'And once you've reached all 50 of them,
0:21:15 > 0:21:17'it's time for a state-of-the-art brownie.'
0:21:20 > 0:21:22- Ooh!- It's risen.
0:21:26 > 0:21:27- Ooh! Look at that.- Get in.
0:21:30 > 0:21:33- That's it. Changed colour, hasn't it?- It has, mate. Yeah.
0:21:33 > 0:21:36The thing is, it's bound to be liquid
0:21:36 > 0:21:41- because all the chocolate that's in it will be molten.- Oh, yes.
0:21:41 > 0:21:45'20 minutes of self-control letting this slab of brownie to cool
0:21:45 > 0:21:47'and your reward will be this.'
0:21:47 > 0:21:49- Oh.- It's a good cutter.
0:21:49 > 0:21:51It's a lovely cutter.
0:21:51 > 0:21:55- Ooh, the chocolate's still moist, still melting.- Oh, it's gorgeous.
0:21:55 > 0:21:57It should be a great one to keep in the fridge, this.
0:21:57 > 0:21:59And that chocolate's going to be crispy.
0:21:59 > 0:22:02There was a lot of chocolate, a lot of stuff in there.
0:22:02 > 0:22:03But there's a lot of slices
0:22:03 > 0:22:06and you're not going to be able to eat many.
0:22:06 > 0:22:07- Shall we?- Oh, yes.
0:22:10 > 0:22:12It's sticky. It's unctuous.
0:22:15 > 0:22:19Still a bit warm, which has pleasure in itself.
0:22:21 > 0:22:24Pecan nuts, the cherries, the chocolate.
0:22:24 > 0:22:27This is definitely the Hairy Bikers' homage to that special
0:22:27 > 0:22:31relationship between the UK and the US of A.
0:22:31 > 0:22:33Yep.
0:22:35 > 0:22:37They're the best chocolate brownies in the world.
0:22:38 > 0:22:41That's a bold statement, boys. But I'm sure you're right.
0:22:41 > 0:22:45Now, let's end today with something sumptuously sweet and chocolaty.
0:22:45 > 0:22:49Here is James Martin showing you how to make your own home-made
0:22:49 > 0:22:53marshmallows and crucially, a delicious chocolate dipping sauce.
0:22:53 > 0:22:55Mmm!
0:22:55 > 0:22:57Marshmallow is fundamentally
0:22:57 > 0:22:58really simple to make.
0:22:58 > 0:23:00It's just basically an Italian
0:23:00 > 0:23:01meringue with gelatine.
0:23:01 > 0:23:04And the gelatine is the really important part of this.
0:23:04 > 0:23:06For this recipe I'm going to use about nine leaves of gelatine.
0:23:06 > 0:23:08But what we need to do is soak this,
0:23:08 > 0:23:11and the amount of water is really quite important.
0:23:11 > 0:23:15We use 140ml of cold water.
0:23:15 > 0:23:17And leave that to soak.
0:23:17 > 0:23:19'It'll take about 10 minutes to soften up,
0:23:19 > 0:23:21'so while that's happening,
0:23:21 > 0:23:24'I need to get the next stage of the marshmallow mix going,
0:23:24 > 0:23:29'and for that, I'm going to add 450g of sugar to 200ml of cold water.
0:23:31 > 0:23:35'I'm using caster sugar, but granulated is equally as good.
0:23:35 > 0:23:37'Then it just needs some glucose.'
0:23:40 > 0:23:44What happens as the water boils with the sugar in it,
0:23:44 > 0:23:47the water evaporates and the sugar gets hotter and actually goes beyond
0:23:47 > 0:23:51boiling point and that's why we use one of these, a sugar thermometer.
0:23:51 > 0:23:52It's a good thing to have in your kitchen.
0:23:52 > 0:23:55What I'm looking for is 127 degrees.
0:23:58 > 0:24:00To make our chocolate sauce, it really is simple.
0:24:00 > 0:24:03There's different ways of doing this.
0:24:03 > 0:24:04Some people use double cream,
0:24:04 > 0:24:06I actually do it the much simpler way
0:24:06 > 0:24:08and I think it's the better way, really,
0:24:08 > 0:24:11when you've got chocolate this good, is to make a stock syrup.
0:24:11 > 0:24:14And all that is is just a mixture of sugar and water.
0:24:14 > 0:24:17This creates a lovely shine to your chocolate sauce.
0:24:17 > 0:24:18So, a little bit of sugar
0:24:18 > 0:24:21and bring this to the boil.
0:24:21 > 0:24:23Then all we do now is just add the chocolate.
0:24:25 > 0:24:28Now, there is a real misconception with chocolate.
0:24:28 > 0:24:31And that's the higher in cocoa solids that it is,
0:24:31 > 0:24:34and this is 80%, the more bitter it is.
0:24:34 > 0:24:36I actually disagree with that.
0:24:36 > 0:24:39It's all to do with the quality of the chocolate more than
0:24:39 > 0:24:42anything else. There's too many impurities and bits and pieces
0:24:42 > 0:24:44put in poor chocolate nowadays.
0:24:44 > 0:24:48When you have stuff this good, it tastes fantastic.
0:24:48 > 0:24:50That's why I don't really want to add any cream or
0:24:50 > 0:24:52anything like that to it.
0:24:52 > 0:24:55As soon as we've got our stock syrup there,
0:24:55 > 0:24:57we throw in the chocolate.
0:24:57 > 0:24:59Take it off the heat.
0:25:01 > 0:25:02Whisk this together.
0:25:03 > 0:25:05And that's your chocolate sauce.
0:25:05 > 0:25:07You can see now it looks as if it's separated.
0:25:07 > 0:25:11If you keep mixing it, especially when you do this off the heat,
0:25:11 > 0:25:13it'll actually start to come together into a sauce,
0:25:13 > 0:25:14which it's doing now.
0:25:14 > 0:25:17It'll have this wonderful shine to it, as well.
0:25:17 > 0:25:20Now, you can improve that shine even more
0:25:20 > 0:25:22with a touch of butter.
0:25:25 > 0:25:28You could, of course, put some rum, you could put whatever you wanted in
0:25:28 > 0:25:30there in terms of flavouring.
0:25:30 > 0:25:32A bit of whiskey in there would be lovely.
0:25:32 > 0:25:37Then I can separate two egg whites into our little bowl.
0:25:41 > 0:25:42Like that.
0:25:44 > 0:25:46Be really careful when you're doing it.
0:25:47 > 0:25:50In there, so you've got everything really ready.
0:25:50 > 0:25:54Now we can start whisking up our egg whites.
0:25:54 > 0:25:56'Meanwhile, my sugar, glucose and water mixture
0:25:56 > 0:26:01'for the marshmallows has got to the right temperature, 127 degrees.'
0:26:01 > 0:26:03Take it off the heat.
0:26:04 > 0:26:06And then we throw in the gelatine.
0:26:06 > 0:26:09And the water.
0:26:10 > 0:26:11Whisk this up.
0:26:13 > 0:26:15Now it's important you've got everything ready.
0:26:16 > 0:26:18Very quickly now, you carefully
0:26:18 > 0:26:21but confidently pour it on to the egg whites.
0:26:24 > 0:26:27'I love these just as much today as I did when I was a kid.
0:26:28 > 0:26:31'Lastly, it needs a touch of vanilla.
0:26:35 > 0:26:39'And then prepare your tin by giving it a light greasing with oil.
0:26:40 > 0:26:44'I am dusting it with a combination of icing sugar and then cornflour.
0:26:44 > 0:26:47'The cornflour's there to dry out the outside of the meringue.
0:26:47 > 0:26:49'So be generous with it.'
0:26:58 > 0:26:59It's my house.
0:26:59 > 0:27:01Mmm!
0:27:01 > 0:27:04And then all we do is we pour this...
0:27:06 > 0:27:07..into your tin.
0:27:10 > 0:27:13I often think marshmallow is one of those things that people would
0:27:13 > 0:27:18never attempt to do it, but when you see how easy it is to make,
0:27:18 > 0:27:22people may give it a go.
0:27:26 > 0:27:28Now it needs about an hour in the fridge to set.
0:27:33 > 0:27:36And then what we're going to do is use this combination again
0:27:36 > 0:27:41of cornflour and icing sugar on the board.
0:27:41 > 0:27:45And it seems like a lot, but you will need it
0:27:45 > 0:27:50because this firms up the marshmallow around the sides,
0:27:50 > 0:27:53and all we do now is we just ease the sides away, really.
0:27:56 > 0:28:00Oh! Look at that!
0:28:00 > 0:28:04Just pop that in the cornflour.
0:28:04 > 0:28:08This is one recipe that I actually wanted to do for this programme.
0:28:08 > 0:28:10But my producer said, "Why do we bother?
0:28:10 > 0:28:13"Why don't you just go to the shops and buy it?"
0:28:17 > 0:28:21This is where rolling it in that icing sugar and cornflour is
0:28:21 > 0:28:23really quite crucial because the inside of it,
0:28:23 > 0:28:26the bit you've just cut, is quite sticky
0:28:26 > 0:28:29so this will dry out the outside a little bit.
0:28:31 > 0:28:33It's only sugar, after all.
0:28:33 > 0:28:35It keeps the dentist in a job.
0:28:37 > 0:28:38Lovely platter.
0:28:42 > 0:28:43Who doesn't enjoy those?
0:28:43 > 0:28:45They're just delicious.
0:28:45 > 0:28:47Just pile them all up.
0:28:55 > 0:28:59So there you have it, heaven on a plate.
0:28:59 > 0:29:00Thanks for that, James.
0:29:00 > 0:29:02And thanks to all our chefs
0:29:02 > 0:29:04who helped with that overdose of chocolate.
0:29:04 > 0:29:06Do join me for more next time.
0:29:06 > 0:29:08Until then, take care now. Bye-bye.