- [Claire] So I used to do
this as a kid when I ate them,
where I would like
separate out the layers.
- [Chris] Oh my god.
- This is definitely--
- Does that surprise anybody?
No, not at all.
(Claire laughing)
(upbeat music)
- Oh god,
I'm covered in chocolate.
- Hey everyone, I'm Claire and today
I am making a gourmet version of Kit Kat,
one of my favorites.
(bright drumming music)
So this is the classic
four bar crispy wafers in milk chocolate,
you get that little snap when
you break one of the bars off.
It has this sort of squared
off base and then it tapers
as you get to the top.
It's really just a stack
of three crisp wafers
with chocolate in between,
and think another big key
is this very, very fine,
very uniform cross hatch waffle texture.
That I think is going be
challenging to get that texture
because we don't have
anything that's that fine
in terms of a pattern.
It's very, very crisp and crunchy.
It's also really sweet.
This one is dark chocolate.
You can already see a
big difference in how the
like chocolate kind of behaves.
It's like it has a more brittle texture
which you get with dark chocolate.
Not as quick to melt,
delicious.
This one, we really
know what kind this is.
I'm thinking green tea matcha,
it's the cutest thing I've ever seen.
Mmm, no, not my favorite.
You wanna a Kit Kat?
Have a Kit Kat.
- There is like a
definition in the layers.
- I was saying before, like stroopwafel
meets like a--
- Meets like a Cheeto.
- Right.
Brad get the dehydrator out.
Will you set me up with the dehydrator?
I'm sorry (laughs) never mind.
Like what's the essential
elements that I have to keep?
- I think it's the crispiness.
- It's gotta be a little trapezoid right
that's the shape, trapezoid right?
- Yeah.
- Line them all in and then
we'll have a little trap.
- Like what do you think
we can improve upon?
- A little less sweet.
- I think you should take sugar down.
- Yeah, the consensus is
that the milk chocolate
has nice texture, but
it's very, very sweet.
So I think to get a chocolate that
has that same like melty quality,
but is a little less sweet
I'm gonna mix dark chocolate
and milk chocolate.
Clearly this has a snap.
That's because the chocolate is tempered
which means that it is in
like a crystalline structure.
So I'm gonna attempt chocolate tempering
which I've never successfully done,
we'll see how that goes.
So now my favorite part,
time to read the ingredients.
Ingredients: sugar,
wheat flour, nonfat milk,
coco butter, chocolate, palm kernel oil,
milk fat, lactose, contains 2% or less of
lecithin, PGPR, soy, emulsifier, vanillin,
artificial flavor, salt,
yeast, baking soda.
That's not that many ingredients.
I'm gonna have to Google PGPR
'cause I don't know what that is.
Okay so it stands for polyglycerol,
okay, but it's an emulsifier
made from glycerol
and fatty acids in chocolate,
approaching the behavior of
a newtonian fluid. (laughing)
I think my understanding
of what that means
is that it makes it easier to pour.
Gonna just ignore that.
Kourtney Kardashian Kit Kat.
- I am gonna show you
guys how to eat a Kit Kat.
Pull the top layer off and eat that.
- Oh, I think there's a
lot to this, actually.
I'm gonna use this method
for isolating the wafer.
Whatever temperature Kourtney
Kardashian had her Kit Kat
it seemed really great
for separating the layers
so we're gonna try to do that.
Okay that was, I think that was perfect.
As soon as I touch it
it very, very easily breaks apart.
I heard a rumor that
part of what's in Kit Kat
is crushed up, like,
imperfect pieces of Kit Kat,
that they can't use.
There's definitely, like,
cookie crumb texture in there
so I think that kind of
confirms that suspicion.
I am gonna start, I think,
with a base recipe for the
wafer that's like stroopwafel.
They're very, very thin,
sort of like waffle textured wafers.
So that's where I'm gonna start.
(bright drumming music)
I looked up online
and there's a Martha Stewart
recipe for stroopwafel
so I'm gonna grab those ingredients
and get it together.
So the first thing is to combine
one and quarter cups all-purpose flour,
a teaspoon of baking powder
and a pinch of salt.
Then I'll whisk the egg whites
and the sugar until light,
then stream in the vanilla
extract and the melted butter,
mix dry into wet
and I can go ahead and start to cook it.
The only thing we have in the
kitchen that I could think of
that has that waffle texture
was the bottoms of these springform pans.
My idea of how to do this is to
heat them up in the oven,
grease them, put the batter onto them
and then stack them.
I don't know, put them back in the oven
till they're kind of baked through.
Okay, so five minutes.
Okay.
It's definitely too thick.
I need it to be very, very crisp.
It has a cake-like consistency,
which is not really what I'm going for.
(sighing)
Okay, so this time I'm gonna add
some cornstarch for that crisp texture
and a higher portion of butter.
Ooh, that's melting all over the place.
I have some ooze, oh god.
Oh no, oh no.
(laughing)
That did not work, too much butter.
I don't know, this is the time of day
where I don't really care any more.
Wait, let me think,
hold on, let me think about it.
I can't rush this process.
Or wait, I have an idea,
let's take that batter from before
and add some more cornstarch
and see what happens.
My timer's going off.
(laughing) No.
And, we're done for today.
So I did think about
that combination of lightness
and airness with crunch
so I don't think this is cheating,
Rice Krispies is just
basically puffed rice
so it's really an ingredient.
My idea was maybe to
make basic sugar cookie,
crush it up, add crushed Rice Krispies,
bind it together and then bake it again.
Well, I did a sugar cookie base.
My idea is to grind up sugar cookie,
mix is with ground up Rice Krispies--
- It is not a Kit Kat.
- No, I'm not, I didn't
say it was a Kit Kat.
Obviously, Brad, it's not.
This is not, it's not like I
made a Kit Kat, here try it.
And then add the Rice Krispies.
Don't want to add too much,
but I also, well, whatever.
Um, I think I add too
much Rice Krispies treats,
a little bit.
It's a little too thick to spread.
Oops.
Ooh, okay.
(sigh) It's total different
than the first one.
It's like not airy enough.
- I mean, it's flat, nailed that.
(laughing)
Maybe scratch the cookie
and just go Rice Krispie
with a light dusting of flour.
Spritz it with a little bit of water,
now you got a little bit of a paste.
- I don't think it's gonna work.
- Oh, what's this?
- That's a waffle cone maker.
- [Brad] Then you just gotta
cut it into a rectangle,
but still it's gonna
come down to the batter.
- Do you want to try
that Rice Krispie thing
and let me know how it turns out?
- Do I wanna try it?
- Yeah.
What're you doing right now?
Are you busy?
- I think it's crazy enough to work.
- You wanna whisk?
- Negative.
- Do you wanna scoop?
- Like how long does it take?
It looks pretty good.
- Oh my god, it's a freaking wafer!
(laughing)
- [Claire] Hold on, I
gotta write this down.
What'd you add?
- [Brad] I don't know,
I kinda blacked out.
- No, you don't need
richness, it's a Kit Kat.
- If there's milkfat in it.
- Yeah.
- So now I'm starting off
with a little bit of whipped cream.
Instead of grinding Rice Krispies treats,
I'm just gonna use rice flour.
- Need a splash of water?
- No, uh, no.
- Put in a splash of water.
- [Claire] No, Brad.
- [Brad] Open it.
(laughing)
- Looks good.
- No, it's not good.
- [Brad] Of course, it's all
that cream you put in there.
- Uh.
- Eh, no.
- It tastes good.
- I tastes like burned milk.
Right Claire, let's try this out.
I'm gonna measure some stuff out--
- Yeah, I'm gonna write it down.
- One cup.
- Rice Krispies.
- Third of a cup all-purpose flour, 10x
Nice pinch of salt,
3/8ths powder.
One tablespoon of cream, that's your call.
And then we're gonna go
straight to water, huh?
- That looks pretty good.
Oh, it looks great.
It's a little chewy.
- And it's a little sweet.
It looks crispy!
- [Claire] It sure does.
- So is that, say 20 sides a second?
- 20 seconds a side?
- Yeah, it's what I said.
It's a little ricey.
- It doesn't really do the, like,
dissolve in your mouth thing.
Not totally sold on the
ground Rice Krispies,
but I do think it has
to be made in an iron
so we have that coming in a couple days
and I still haven't even touched
the tempered chocolate thing, so.
I just pray this doesn't
take me five more days.
What I think was wrong
with the wafer yesterday,
it was almost too lacy, too delicate.
We do have cake flour,
I could see a more tender, light result.
I think I'm gonna get rid of the cream
and just go butter.
We're trying again.
I'll let you know.
You want to take a look, take a look.
Watch me make this one.
Ah!
- The whole darn thing?
I think you're in the
cookie/cake region again.
(sobbing)
A little bit of oil.
- Oil instead of butter?
- Yeah.
- I am going to ignore what Brad said.
This time I'm gonna use the same batter,
I'm gonna practice cutting it,
put 'em in the oven and see what happens.
I just wanna make sure it's not browning.
Oh my god, you're kidding me.
I'm truly shocked, slightly horrified
and mostly impressed that this arrived.
Ta da, I think this looks like
a really, really good surface.
Let me check on these.
It could be a little
more tender in texture.
Maybe a little more cornstarch?
Okay, I can see through
it, it's that thin,
which I think is really,
really a good sign.
This is a guide for me for the width
so let me immediately give it a trim.
So here's that crisp
edge that I trimmed off,
that one's definitely the best one yet.
I'm so relieved, actually.
Hey, Brad.
- Oh yeah!
- Right?
- This is the best one yet.
- Yeah, yeah, best one yet.
- Ship it.
- Right?
- Pretty close.
All right, so should we
try a couple more of these?
I think it's like two millimeters,
I think it's the same
thickness as the Kit Kat.
It's basically perfect.
So I think next time
I'll have to crush these
really, really fine,
stack, fill, cut across,
temper, set, unmold,
and I'm done, thank god.
So now I want to get some
chocolate melting for the filling.
Dark chocolate and milk chocolate
temper at different temperatures
so what I'll do is do a
dark chocolate filling
and then a milk chocolate exterior.
Salt.
Mmm, it's really good.
Salty.
Pop this in the fridge so that it sets.
Gimme, gimme, gimme, okay great.
So I'm gonna check on the
status of these wafers
and I'm gonna try cutting them.
Is it?
How many do I need to make total?
(groaning)
So I'm happy with the
way these turned out.
Now it's time to temper,
I've been avoiding it long enough.
So I brought some light reading.
It's just like an encyclopedic reference
for all things pastries.
The ideal ambient temperature
for chocolate tempering
is 70 Fahrenheit.
What do we think it is in here?
Yeah, it's hot.
(groaning) Listen to this!
In a room that warmer than 70
the chocolate may never
be able to be tempered.
- May, keyword may, Claire.
- Doesn't look good.
I'm gonna use something
called the seed method
which is basically you melt chocolate,
you add some chopped chocolate to it
to bring the temperature down
and then you heat it back up.
These here are my molds.
I'm gonna put two side by
side wafers in each one.
I wanna bring this up to 110.
Oh god, now it's climbing.
(gasping)
Whatever.
There's still so much
seed chocolate in it.
(groaning)
This is supposed to
set within two minutes,
but it should have a snap, shiny finish.
(alarm ringing)
So that was two minutes.
- It's still a little bendy.
- Yeah it won't, it doesn't really snap.
- Undertempered?
- I think so.
Even though I don't think that temper test
was totally successful
I'm still gonna do a test
because I'm that impatient and stubborn.
(exciting jazz music)
That looks terrible,
but I'm gonna pop it in the fridge
and we're gonna see if they set.
Ready?
Nope.
Okay, I'm extremely relieved
that they came out of the mold.
So I'm gonna cut into it.
Oh yeah, this one didn't
hold together very well.
The whole thing just fell apart.
See, I can't really split them
without one of them kind of breaking.
Here, now try it.
- Who the hell cuts Kit Kats anyway?
- I want you to know
that I can accept zero
criticism right now.
- Oh it's perfect, nailed it, Claire!
- Oh no, this one already set.
It's all set and I don't want
to waste any more of these.
I can't do it any more.
I quit.
We're finishing today, no matter what.
I've tempered chocolate again.
My seed chocolate was too coarse
so I'm going to put it
in the food processor
to grind it up pretty fine.
So it's nice, this looks smooth.
We're at 86.
It is, I do think it looks
shinier than yesterday.
Okay, I mean I definitely
tempered this chocolate,
because it is setting.
Once I turn them out
and set them into the
loaf pan to make that base
that will get coated.
Looking very good.
That one stubborn guy.
(gasping)(bleep)
All right, so you know,
my yield is getting smaller
and smaller as we go on.
I think I'm gonna use our torch
to basically get a blade very, very hot
so that it will melt the chocolate
rather than causing
pieces to splinter off.
This is set.
Oh, that is a thick layer of chocolate.
Whoa.
I have an idea,
let me trim these sides.
I'm gonna heat up this sheet tray.
I'm gonna go from the hot sheet pan
onto this chilled tray right here,
melt off a layer of chocolate.
Back into the fridge.
Our homemade Kit Kats.
Here's the real test,
does it have that snap?
Very snappy.
- Oh, look at that.
- Just tell me that I did it.
- Oh my god, Claire!
- I did successfully temper chocolate.
- It's definitely not as sweet.
- Little thick on the walls,
but other than that I think
you did a great job, Claire.
- Did you taste it?
- Visually.
- Thank you.
- I'm gonna taste it now.
- Okay.
- I'd say you improved it.
- Definitely.
- Oh my god, thanks.
Carla, please try it.
- You know what I'm gonna say.
- It doesn't say Kit Kat on it.
- No, it's not supposed to say Kit Kat,
it's supposed to say half sour cat.
(chocolate snapping)
Oh!
- Right?
- Oh, look, multi layers.
Mmm, so snappy.
- Thank god.
- Yeah, Claire, it's good.
- I'm very happy.
Very, very happy.
Here's how you make a Kit Kat at home.
Pulse one cup cake flour,
half cup cornstarch,
third cup powdered sugar,
one and a half teaspoon baking powder
and half teaspoon kosher
salt in a food processor.
Stream in half cup melted
cooled unsalted butter,
three-quarter cup water
and two teaspoons vanilla
extract until smooth.
Cook batter in batches in
a greased waffle cone iron
then trim to width of chocolate molds.
Bake wafers in a 300
degree oven until crisp.
Crush wafer trimmings
and pass through a sieve.
Bind crumbs with melted dark chocolate
and stir in a generous pinch salt.
Spread filling in a thin
layer over rectangular wafers,
layering in stacks of three.
Wrap stacks tightly in plastic,
place between two baking sheets
and weigh down with cans to flatten.
Chill until filling is set
then slice crosswise into
7 millimeter wide strips.
Chill strips and lightly
spray chocolate molds
with nonstick cooking spray.
To temper chocolate melt
12 ounces milk chocolate
over a double boiler until smooth
and temperature reaches 110 Fahrenheit.
Add in three ounces finely
chopped milk chocolate
and stir just to incorporate.
Let sit 3 minutes then stir
without incorporating air
until chocolate is smooth
and registers 86 Fahrenheit.
Do parchment strip test.
Transfer tempered
chocolate to a piping bag
and snip an opening.
Pipe chocolate into three molds at a time
then place two wafer strips
side by side in each mold.
Chill until chocolate is set
then invert molds and
tap out onto surface.
Use a propane torch to
heat a thing bladed knife
then slice chocolates in half lengthwise
to separate wafers.
Chill chocolates until set again.
Lightly spray a standard loaf pan
with nonstick cooking spray
then fill three millimeters deep
with more tempered milk chocolate.
Set chocolates into pans side by side
and chill again until set.
Remove from mold and trim with a hot knife
and separate into groups of four.
I really am happy with the final product
and I feel
I was gonna say proud
of what I have achieved,
but I don't know was it?
Should anyone spend five days
trying to make three homemade Kit Kats?
Seems dubious.
