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  • - Today, I'm gonna turn these cacao pods

    - 今天,我要把這些可可豆莢

  • into the freshest bar of chocolate you've ever seen.

    變成你見過的最新鮮的巧克力棒。

  • And then my friend Luke's gonna turn that chocolate bar

    然後我的朋友盧克會把那塊巧克力棒

  • back into a cacao pod

    歸入可可豆莢

  • that tastes even better than the original.

    味道甚至比原來的更好。

  • I don't think anyone's ever done this before.

    我想以前沒有人這樣做過。

  • To start, let's cut this bad boy open.

    首先,讓我們把這個壞小子切開。

  • (knife slicing)

    (刀切)

  • I'm always so surprised

    我總是很驚訝

  • that this is where chocolate comes from.

    這就是巧克力的來源。

  • Inside are fleshy fruit covered seeds.

    裡面是肉質果實覆蓋的種子。

  • The gooey flesh of these seeds

    這些種子的粘稠的肉質。

  • tastes a lot like a tropical lemonade,

    味道很像熱帶檸檬水。

  • almost sorta like Starburst or Jolly Ranchers

    差不多就像 "星光大道 "或 "歡樂牧場 "一樣。

  • but it's really hard to describe.

    但它真的很難描述。

  • And they're really gooey and squishy.

    而且它們真的很粘稠,很有彈性。

  • Take a listen.

    聽一聽吧

  • (squishing)

    (擠壓)

  • Our next step is gonna be to ferment these beans

    我們的下一步是要去 發酵這些豆子

  • which will take about a week.

    這將需要大約一週的時間。

  • This part of the process really helps to develop

    這一部分的過程真正有助於發展

  • all that flavor that we know and love in chocolate.

    所有的味道,我們知道和愛的巧克力。

  • Now that the seeds have fermented,

    現在,種子已經發酵了。

  • you can see that the color has changed quite a bit.

    你可以看到,顏色已經改變了不少。

  • They start to get almost this dark reddish color

    他們開始變得幾乎是這種暗紅色的顏色。

  • and that means we're ready to roast.

    這意味著我們已經準備好烤肉了。

  • Now that we've roasted them, listen to these seeds.

    現在我們已經烤好了,聽聽這些種子。

  • (clattering)

    (嘩啦啦)

  • You can see at this point that they've all turned this dark

    你可以看到,在這個時候,他們都已經變成了這個黑暗的。

  • roasted golden brown color, almost like a coffee bean

    烘烤後呈金黃色,近似咖啡豆

  • and here's my favorite part.

    而這裡是我最喜歡的部分。

  • When I crack it in my hand,

    當我把它敲碎在手裡的時候。

  • out of this seed will come cacao nibs.

    從這顆種子中會產生可可豆。

  • You're gonna have to give me a little while here

    你得給我一點時間在這裡

  • 'cause I'm gonna be crushing a million cacao seeds

    因為我要碾碎一百萬顆可可種子。

  • to get out those nibs.

    拿出那些筆尖。

  • (slow motion crushing)

    (慢動作粉碎)

  • You might recognize these cacao nibs

    你可能會認出這些可可豆豆角

  • from the top of a smoothie bowl

    從碗口

  • or from a fancy cafe somewhere.

    或從某處的高級咖啡館。

  • They're a little bit bitter

    他們有點苦

  • but this is basically the only ingredient

    但這基本上是唯一的成分

  • that you need to make chocolate.

    你需要做巧克力。

  • I'm gonna add my cacao nibs to a grinder.

    我要把我的可可豆粒加到研磨機上。

  • I'm gonna start grinding this.

    我要開始磨這個。

  • (grinding whirring)

    (沙沙作響)

  • And at first, it'll turn into a powder

    一開始,它會變成粉末

  • (grinding)

    (研磨)

  • but then once that cocoa butter is released,

    但一旦釋放出那塊可可脂。

  • it'll turn into a chocolate paste.

    它會變成巧克力糊。

  • I can add just a little bit of sugar into my chocolate

    我可以在我的巧克力里加一點糖。

  • and once I mix that up,

    而一旦我把它混合起來。

  • this right here will taste just like a chocolate bar.

    這裡的味道會像巧克力棒。

  • (slaps) Next, I'm gonna temper the chocolate.

    下一步,我要去調理巧克力。

  • And to start, I'll pour about 60% of my cocoa powder

    開始時,我會把60%的可可粉倒進去

  • into a bowl over a double boiler.

    入碗中,用雙鍋。

  • I wanna get this melted chocolate

    我想得到這個融化的巧克力

  • up to about 114 degrees Fahrenheit.

    高達華氏114度左右。

  • Once my instant read thermometer reads 114 Fahrenheit,

    有一次我的即時讀數溫度計讀到114華氏度。

  • I'll pour in the remaining 40%

    我把剩下的40%倒進去

  • and stir this until it hits 91 degrees Fahrenheit.

    並將此攪拌至華氏91度。

  • Tempering chocolate can definitely be tricky

    巧克力的調溫絕對是個難題

  • but if you do follow along with just a couple simple steps

    但如果你跟著一起走,只是幾個簡單的步驟

  • and have a reliable thermometer to work with,

    並有一個可靠的溫度計來工作。

  • it's actually not too difficult.

    其實這並不難。

  • Now that we're at 91 Fahrenheit,

    現在我們的氣溫是華氏91度。

  • let's pour this into our molds.

    讓我們把這個倒入我們的模具。

  • Spread that chocolate out as evenly as possible

    儘量把巧克力均勻地攤開

  • and then we wait.

    然後我們等待。

  • Cool, that sound's satisfying.

    酷,這聲音很滿意。

  • That's amazing, oh (beep).

    太神奇了,哦(嗶)。

  • Now we'll let that chocolate rest

    現在我們要讓巧克力休息一下

  • for about a half an hour until it's well tempered.

    半小時左右,直到調好為止。

  • And now with all this leftover chocolate,

    現在又有了這些剩下的巧克力。

  • I get to do the best part, lick the spoon. (slaps)

    我得到做最好的部分, 舔勺子。(耳光)

  • After letting this temper, we have our chocolate bar.

    讓這個調理之後,我們就有了我們的巧克力棒。

  • This part of the bottom right here

    這裡底部的這部分

  • is smooth as a baby's bottom

    如嬰兒屁股般光滑

  • which tells me that we did a really good job tempering.

    這告訴我,我們做了一個非常好的調教。

  • But the more important part is the other side,

    但更重要的是對方。

  • the part we're actually gonna look at.

    我們真正要看的部分。

  • I'm gently gonna peel back the mold

    我要輕輕地剝開模具

  • which will expose this perfect chocolate bar.

    這將暴露這個完美的巧克力棒。

  • You have to admit, it's pretty crazy

    你得承認,這很瘋狂。

  • that we just took a cacao pod and turned it into this.

    我們只是把一個可可豆莢 並把它變成這個。

  • Now I'm gonna pack up my chocolate bars

    現在我要去收拾我的巧克力棒。

  • with a little bit of aluminum foil

    加點鋁箔

  • and send 'em off to my buddy Luke

    然後把它們寄給我的朋友盧克。

  • who's gonna work his magic.

    誰來施展他的魔法?

  • (tape roll screeching) (kicks box)

    (錄音帶卷尖叫)(踢箱)。

  • - Ooh (laughs)

    - 哦(笑)

  • Alrighty, let's see what we got from Nick here.

    好吧,讓我們看看我們從尼克這裡得到了什麼。

  • (knife cutting box, paper crinkling)

    (刀切盒,紙皺紋)

  • Ooh, Willy Wonka in the house.

    哦,威利旺卡在屋裡。

  • All right, I can work with this.

    好吧,我可以用這個工作。

  • All right, so now we're gonna Benjamin Button this thing

    好了,現在我們要去本傑明-巴頓這個東西。

  • back into a cacao pod.

    回到可可豆莢中。

  • Got my double boiler here, chocolate from Nick.

    我的雙鍋在這裡,巧克力從尼克。

  • Break them up.

    把他們分開。

  • We'll just give these some time.

    我們只是給這些時間。

  • So I'm gonna need a couple more ingredients

    所以我需要更多的材料。

  • to make the actual cacao pod.

    來製作實際的可可豆莢。

  • Flour, sugar, baking soda and baking powder,

    麵粉、糖、小蘇打、泡打粉。

  • cocoa powder just for a little extra flavor.

    可可粉只是為了增加一點額外的味道。

  • Mix this up.

    把這個混合起來。

  • Milk, vegetable oil, vanilla extract, two eggs here.

    牛奶、植物油、香草精,這裡有兩個雞蛋。

  • Gonna mix that up now.

    現在要把它混合起來。

  • The best part, we're adding Nick's chocolate

    最重要的是,我們加入了尼克的巧克力。

  • and then we'll just mix this together.

    然後我們就把這個混在一起。

  • One cup of water.

    一杯水。

  • Super, super moist.

    超級,超級溼潤。

  • Alrighty, here we go.

    好吧,在這裡,我們去。

  • So we're gonna bake this in the oven at 350 for a half hour.

    所以我們要把這個放在烤箱裡350度烤半小時。

  • So I wanna start by carving all the crusts off.

    所以我想先把所有的皮都切掉。

  • (knife scraping cutting board)

    (刀刮砧板)

  • Level out the top.

    夷為平地的頂部。

  • So soft.

    這麼軟。

  • This part is pretty fun.

    這一部分是相當有趣的。

  • Okay, I'm just gonna carve the general shape at least.

    好吧,我至少要刻出大致的形狀。

  • Fill it with some chocolate buttercream.

    填充一些巧克力奶油。

  • Top it off with this guy

    再加上這個傢伙

  • and then just gonna let it cool in the fridge a little bit.

    然後只是要讓它在冰箱裡冷卻一下。

  • Aright, just gonna jump in here,

    好吧,只是要去跳在這裡。

  • start carving down to our cacao pod.

    開始雕刻下我們的可可豆莢。

  • So I'm starting on the top

    所以我從頭開始

  • and just going down kinda like a football.

    和剛下去有點像一個足球。

  • All right, so now I'm just gonna go ahead

    好吧,所以現在我只是要去繼續。

  • and do the indents that run down the side.

    並做側面的壓痕。

  • So this is just the layer of buttercream

    所以,這只是一層奶油蛋糕而已

  • that the fondant will stick to.

    的軟糖會粘在上面。

  • Just gonna smooth it out.

    只是要去平滑它。

  • Super handy dandy note card.

    超級方便的花花公子便籤卡。

  • Carving away at the buttercream.

    雕刻在奶油蛋糕上。

  • So I have my modeling chocolate here

    所以我有我的模型巧克力在這裡

  • and I twist it, kinda push them along.

    我把它扭曲,有點推他們一起。

  • Okay, a little bit of cornstarch.

    好吧,一點點的玉米粉。

  • All right, so our cake is all firm. (slaps)

    好吧,所以我們的蛋糕是所有的堅定。(耳光)

  • Cover this in our modeling chocolate.

    用我們的模型巧克力覆蓋這個。

  • Make sure it's really stuck to our buttercream

    確保它真的粘在了我們的奶油蛋糕上

  • pulling and pleading, closed up along the bottom.

    拉拉扯扯,哀求著,沿著底層封閉起來。

  • Get all those creases in to our bud here.

    把這些摺痕都弄到我們這裡來。

  • Just gonna texture it right before going into the airbrush.

    只是要紋理它的權利之前進入噴繪。

  • So I'm gonna start by doing a very light layer of yellow

    所以我要開始做一個非常輕的黃色層。

  • and this really kinda pushes the color all around too.

    而這也真的有點推波助瀾了。

  • Now we got some orange going on.

    現在,我們得到了一些橙色的事情。

  • So with the brown, I'm gonna go into

    是以,與棕色,我要去到。

  • each like visible indentation that I see.

    每個像可見的壓痕,我看到。

  • Let's paint this bud.

    讓我們來畫這個芽。

  • Brown food dye and grain alcohol.

    棕色食品染料和糧食酒精。

  • The grain alcohol is gonna make it dry really fast.

    穀物酒精會讓它幹得非常快。

  • So I don't have to worry about anything smudging

    所以我不用擔心任何東西會被弄髒

  • like I did with the airbrush and water

    就像我用噴筆和水一樣

  • and just splatter all over the cake.

    然後濺到蛋糕上。

  • Just like the cacao pod.

    就像可可豆莢一樣。

  • Now I'm just gonna go along

    現在,我只是要去配合

  • and do like the bigger splatters and blemishes.

    並做喜歡更大的斑點和瑕疵。

  • All right and there you go. (exciting music)

    好吧,你去那裡。(令人興奮的音樂)

  • What do you think?

    你覺得呢?

  • - Are you kidding me?

    - 你在開玩笑嗎?

  • That looks insane.

    這看起來很瘋狂。

  • - I couldn't have done it

    - 我做不到

  • without your beautiful cacao nibs, man.

    沒有你美麗的可可豆豆,男人。

  • - I really, really wish I could taste that right now.

    - 我真的,真的希望我現在就能嚐到這個味道。

  • - All right, what do you say we cut this guy?

    - 好吧,你說我們要不要砍掉這傢伙?

  • - Let's cut right into that bad boy.

    - 讓我們直接切入那個壞小子。

  • - Wow, here's the reveal.

    - 哇,這裡的揭祕。

  • - Sweet.

    - 很好

  • - Cheers. It's delicious.

    - 歡呼吧很好吃

  • Really is. (laughs)

    真的是。(笑)

  • (upbeat music)

    (歡快的音樂)

- Today, I'm gonna turn these cacao pods

- 今天,我要把這些可可豆莢

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B2 中高級 中文 BuzzFeed 巧克力 可可 種子 味道 蛋糕

我們把巧克力棒變成了可可豆莢。 (We Turned A Chocolate Bar Back Into A Cacao Pod)

  • 2 0
    林宜悉 發佈於 2021 年 03 月 06 日
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