- What are you vacuum sealing?
- Eh, don't worry about it.
- I wasn't, but....
- Vacuum sealing this piping bag.
- Oh!
- But don't ask me
to explain why.
- Alright I won't.
I wasn't really that interested anyway.
- Okay cool.
- Just wanna make sure you're doing okay.
- Yeah.
[upbeat percussion music]
[piping tips clattering]
- Ah! Sorry.
[metal clatters]
Hey everyone, I'm Claire,
I'm in the BA test kitchen,
and today I'm making gourmet Choco Tacos.
[upbeat percussion music]
I have never had a Choco Taco.
But I still kinda know what it is
just because this is like a thing.
And it's a great idea.
I love the idea.
It's a brilliant idea,
whoever invented this.
So there's the sugar cone hard taco shell,
then there's a vanilla ice cream filling
with a fudge swirl.
The shell is lined with
a chocolate coating
which I didn't even realize,
but it's pointed out here on the back.
And then the whole thing,
the kind of edge of it,
is covered in a chocolate
shell with little chopped
pieces of peanut on top.
So I wanna just say,
doesn't quite live up to
what's promised in the photo.
The ice cream is not fully
coated by the chocolate.
The cone taco shell is kinda thin,
and also it's not crisp, like it's soft,
it's gonna bend.
Which I suppose is just
sort of what happens when,
wow these are really melting,
when, you know, it's in the
freezer for a long time.
But it's also maybe thinner
than I was expecting,
like I was just kind of
hoping for something a little
wider and more substantial.
The best thing that I can say about
it is that it's cold and sweet
and like together, those things initially
are like, pretty pleasing.
But everything else is
kind of underwhelming.
- Mmm, you could certainly do better.
But just know that since
the expectation is that
it's going to be easy for you,
the final product better be like [snaps].
- Yeah.
- Mind-blowing.
- I'm not worried.
- Okay, I'm not worried.
- You sound a little worried.
- Nah, I just wanna let you
know what I'm expecting.
- All right.
- Yeah.
- Okay.
- It would be really fun if the taco shell
was made with masa.
- Oh my God Sohla.
- Just for fun, you know!
[Sohla laughs]
- I don't know I mean I could
put a little masa harina
in the cone batter.
- For a little bit more of a
make it more of a taco.
It's not delivering,
it's not choco or taco.
I want both of those
elements brought in.
- I see what you're saying.
- Right.
- I don't wanna work
that hard.
- What if the ice cream
is like crema?
- That's an interesting idea.
- With a mole swirl.
- Oh my God.
[Sohla laughs]
Okay, actually...
- [Matt] Sohla you have a very...
[Matt, Sohla, and Claire
talking over one another]
- I have to sit down now,
I am not so sure.
- Okay.
- But it could
be like a Mexican
hot chocolate-type thing.
[Matt and Sohla oohing]
- [Kevin] What do you think
about more than one flavor?
- Nah.
- [Kevin] Why not?
- I don't like the idea of having to make
a million different flavors,
but I do like the idea
of adding a little twist
to the flavors.
I liked Sohla's idea of the masa.
I guess it's sort of more fun
than just recreating it exactly.
And this is an example of an episode where
it's a real thing,
like I can make really
good homemade versions,
I think of all the components.
And so I'm just pretty confident,
I think it's gonna be a fun process
and I'm pretty confident about it.
This one's so easy guys.
Alright, I'm gonna do some measurements,
take a look, kinda break it down.
Piece of cake.
At least you...
- Oh that was too easy.
Throw it back.
- What! Ooh, God Corey.
Corey! Damn, geeze!
My god.
- You asked for it.
Dan would be proud, whoa.
Damn okay, so these ones
have been in the freezer
the whole time.
I will note, still very very soft.
From end to end, it is
about 13 centimeters.
You know you can clearly
see that the shell
starts off as a perfect little circle.
I don't know if there's anything else
to really look at.
I mean I can take a
measurement of how thick
the shell is.
It's about three millimeters.
But I want something maybe
a little bit thicker,
but also lighter and more crisp.
So I want to angle the sides
of the shell a bit more outward
and also just make it
a little bit thicker.
So it's a little wider and
just feels more like a taco.
Ooh! Okay, time for my favorite part,
reading the ingredients.
Nonfat milk, sugar, bleached wheat flour,
fractionated palm kernel
oil, coconut oil, corn syrup,
dry roasted peanuts, cream,
corn syrup solids, whey,
corn syrup, high fructose
corn syrup, cocoa powder,
molasses, less than 1% of
chocolate processed with alkali,
milk, salt, palm oil, soy lecithin, cocoa,
natural and artificial
flavor, contains vanillin,
soybean oil, mono and
diglycerides, caramel color,
modified tapioca starch, cocoa
powder processed with alkali,
locust bean gum, guar gum,
lactic acid, corn oil,
vitamin A palmitate, carrageenan.
It's a lot of stuff.
The list of ingredients
where there's less than 1%
is longer than the list
of regular ingredients.
I don't know what fractionated
palm kernel oil is.
I mean I don't know
what fractionated means.
Eater has an article called
the history of the Choco Taco.
Well, you know this just proves
there's nothing new under the sun
because this says that
Alex Stupak and Empellon,
and then Dominique Ansel,
inventor of the cronut,
did a version with a masa waffle shell.
It just means that I think
great minds think alike,
I'm gonna say.
- [Isaac Lappert] The chocolate
taco was invented in 1983
by Alan Drazen.
- [Claire] Oh that's the inventor?
- [Alan] So we're a little
over a billion sold.
- I wonder how rich that guys is.
A billion sold?
So I have an idea about the ice cream,
that's where I'm gonna start.
And I'm going to make a big batch
of vanilla crème anglaise
as a base custard
for the ice cream.
And I also was thinking
that it would be fun
to do an horchata flavor,
I guess it's pretty easy
to do a couple different
ice cream flavors from one single base.
So I'm gonna use the
formula from Ben & Jerry's.
I'm gonna go look that up.
God I've done so many of these.
[upbeat percussion music]
Basically I, you know,
I'm making half and half.
It's pretty straight forward.
So for crème anglaise
I'm only using yolks,
so I'm separating all the eggs.
Now I'm gonna use a dozen.
[jazzy percussion music]
We've Mexican vanilla?
- [Woman] Yeah.
- Amazing, thoughts on other flavors?
- You don't wanna hear it from me.
- What?
- Make it like s'mores flavored,
like get some fun marshmallowy thing,
like chocolate ice cream, dip it, dunk it,
graham cracker in your
[censor beeps] waffle.
I mean you don't wanna hear any of this.
- No, that's true, I don't.
- I know you don't wanna hear any of this.
- I don't.
- So why are you making me talk?
- Another idea is cajeta
which is like a Mexican
caramel sauce made from goat's milk
which is so delicious,
and I kinda love that idea.
It's like a goat milk
version of dulce de leche.
[upbeat percussion music]
I'm adding both bean and extract because,
just the combination of flavor
and I like seeing the
little flecks of vanilla.
200 grams of sugar.
So this is going to come
up to a very gentle simmer.
I'm going to blanch my sugar
and egg yolks together.
This is called tempering the egg,
so I'm adding some of the hot dairy.
And now I just stir this
until the whole mixture
comes up in temperature.
You know what would be helpful right now?
Our robot.
- Eh, I'll just sit here and stir,
but it would be helpful.
The yolks that I used
were extremely orange,
you can see this base has
a really yellow color.
Ugh, I love crème anglaise,
why don't I make this more?
And while this is cooling
down I could probably
do a test run of the cone.
I looked up a recipe by the
ever-brilliant Stella Parks.
All of her recipes are
so thoroughly tested.
I'm gonna follow her formula.
[gasps] You guys!
This apron, I think got washed
with an Andes mint in it!
I only know two people who were
eating Andes mints last week
and wearing aprons.
One's name is Brad Leone and
the other is Chris Morocco.
Anyway.
- So have you put cinnamon
in the batter?
No, oh!
- No?
- Oh my God I forgot about the masa!
- Oh! [laughs]
- Damn it, where's the...
Can I have the masa harina?
- I feel like this doesn't
smell particularly corny.
- Yeah?
- Like what if, is this crazy?
What if...
- Oh god.
- We toast it?
Like in a dry skillet?
- No I like that idea.
- I just make everything more complicated.
[upbeat jazzy music]
- [Sohla] Okay.
- So I like how we encourage
some form of mania in the other.
- Yeah.
- Which I like.
[blender whirring]
Should be thick but pourable.
The consistency looks excellent.
Alright so the last thing
I wanna do is divide
my base into three equally
filled pour containers.
I'm gonna add half a cup of
this is just white basmati rice.
And the cinnamon sticks
we can steep overnight
in the mixture and I'll
blend it in the morning.
And everything will just chill
and we come back tomorrow.
[upbeat percussion music]
So my goals for the rest of today,
on day two, will be to get
my ice cream bases flavored
and spun and freezing.
Then to make and form my taco shells.
And then, ideally make some hot fudge.
I think the best place to start actually
would be to start on
the cajeta 'cause that
has to reduce for a
long time on the stove.
So here's my three ice cream bases.
I have my goat's milk.
I just love the kinda
gamey, barn-yardy flavor
of goat milk.
And I just think it makes a
particularly well-balanced
delicious caramel to have
that little bit of savory
grassiness in there too.
And I'll just simmer it,
it should take me maybe 45 minutes or so
til I have a thick
caramel-colored dulce de leche.
And while I'm at it I should
probably get my ice cream
maker and get that cooling down.
[upbeat percussion music]
It's just really, ow!
I just hit my head on that thing. [groans]
- [Man] Be careful!
- I got it, I got it.
- [Man] You sure?
- Yeah, oh my God.
[groaning] Oh, [laughs] oh God.
[light percussion music]
I'm turning it on pre-cool.
[machine whirring]
Nope, okay.
I'm not, don't totally
know how to work this.
Alright I think I got it, alright.
Carla, when you make horchata,
do you blend the whole cinnamon stick too?
- Mmm, it's a decision.
- Maybe should do half?
- I would do half, and
like see how it goes.
- Okay.
[upbeat percussion music]
[blender whirring]
Ooh, gettin' real foamy.
I've never really seen
something behave like this,
it's really kinda strange.
[blender whirs]
Okay.
It's so good.
Mmm, doesn't sound delicious to say it,
but like this great rice flavor,
plenty of cinnamon, you get the vanilla,
just like something magical
happens when you make it.
I do wanna strain it to get any of the big
rice particles out and I
don't want there to be grit
in the ice cream.
And actually, because the machine is cold,
I'm gonna go ahead and put
actually the first batch
of base in cause I just
want my plain vanilla flavor
to start spinning.
We used the same machine on
the Ben & Jerry's episode.
This is a Breville ice cream maker.
The advantage of the machine like this
is it's self-cooling.
Alright so I'm gonna pour this base in.
You can see also that the crème
anglaise really thickened.
The chamber in here was
already cold, it pre-cooled,
and now this will just spin
until it turns into ice cream.
- This is oh, wait.
- [Claire] Oh!
Chris will you give it a stir?
- [Chris] Where's the robot?
- Thanks, yeah, should we do the robot?
- Do the robot! What is it!
- I think we should do
the robot, what is it?
- I don't even know what's happening!
- Whoa, look at this rig, Claire!
- I don't wanna have to stir for an hour.
Can we get the robot?
- [Kevin] I'll get it.
- Okay, Kevin's gonna get the robot.
- [Chris] Oh my God.
[jazzy music]
[static surges]
[intense techno music]
- Ooh, thanks!
Our old friend.
Ooh, this is heavy.
[upbeat percussion music]
This is our newest character.
[upbeat percussion music]
Ooh, ah, oh God!
I didn't quite get it tight enough.
Okay let's try it.
Alright I think we're good.
Chris, how do we make it do this?
- Oh Jesus.
Jon.
- Where do I put it?
- Jon, so Jon,
you're gonna stand back there,
and then just slowly kinda
go back and forth like that.
- [laughs] For like, all day?
- Yeah, no.
- Okay.
- Probably you only
need maybe like another
45 minutes or something.
- 45 minutes?
- Yeah.
- That should be fine.
- That's great.
- That should be... oh!
- Oh, be careful, oh, too much, too much!
- Like slow?
- Yeah, beautiful, beautiful.
Let's look at the ice cream.
Jon, you're a natural.
I feel like the ice cream's done,
cause I kinda forgot about it.
This is the vanilla.
That's your reward.
- Oh that's fantastic!
- Isn't it good?
- It's really nice.
- It's really good.
- It's a little subtle.
- You think?
I was expecting more
enthusiasm but that's okay!
- It's nice, it's nice.
- I think it's delicious
and eggy and rich and light.
- Yeah, okay.
- Okay fine.
- Okay great.
- What, oh Chris!
- No no no!
I wasn't sure what I was tasting!
I thought maybe she like,
already had like rice in there
or something, I don't know.
- Oh, alright Chris!
- No, it's fine for vanilla ice cream!
- It's fine he said.
- There's no mint anywhere.
There's no coffee.
- Oh, oh I forgot.
I forgot I was talking to you.
- Something like really exciting.
- Yeah, alright, nevermind.
Jon, you're doing great.
- [Jon] This is actually very fun.
Alright so I'm gonna transfer
this into this container
and then freeze it solid.
And then the next step
is going to be spinning
the horchata flavor.
Are you taking...
Oh my God!
Wait Jon I think I'm good
now, that's spinning,
I can do this now.
- You good, okay cool.
- Yeah.
- I helped!
- Excellent work.
You can add that to your resume.
Woo, now it's gone from
latte-colored to cappuccino-colored
and eventually we'll kinda get down
to a deep mocha caramely color.
And I want it to have kind of a jammy,
thick, butterscotchy consistency.
So this just has to go a little bit longer
but I'm really impressed at how evenly
caramelized it's getting.
- Caught you movin'?
- Did you see this last time?
- Yeah, I've been very
impressed with your C-Stand.
- Great.
- Whoa!
Look at this rig!
- Also this is horchata ice cream,
you wanna try it?
- Yeah!
Oh I was just about to go to the store.
[silverware clattering]
Oh a little gritty, got some rice flavor.
- Little gritty, little eggnoggy.
- Yeah but I like that part of it.
- No not in a bad way.
- Mmm I think it's good.
- I was gonna ask but I just saw the box,
I put it together, 'cause
I'm quick like that.
You're makin' Choco Tacos,
one of my childhood favorites.
- You wanna try one?
- I'll always have a bite of a Choco Taco!
- Really?
- Always.
I don't think I've had
one in quite some time.
I hope they really hold up.
Oh, look at that.
It's just like I remember.
- [Claire] Do you remember it
being kind of soft and soggy?
- Yes, a little bit.
- Oh okay.
- And that was kinda nice,
like in its own little weird way.
- That doesn't seem to be
people's favorite parts.
- Something's wrong, something's off.
[all laughing]
Didn't there used to be peanuts?
Look at that picture!
False advertisement my friend.
I feel like the chocolate's different.
They changed the recipe,
they gotta go screwin' up a good thing,
it was perfect.
This is borderline traumatizing.
And I didn't get any
swirl in my ice cream.
- I know there's like
no swirl in any of 'em.
- You gotta up the peanuts.
They're cuttin' some serious corners here.
- I'll make a homemade
version, it'll be delicious.
- Yeah, there ya go.
- Oh Brad!
- What?
- Something bad happened.
- [Brad] What happened?
- [Claire] Brad, did you
wear this apron last week?
Did you wear this apron last week?
So look at the inside of the pocket.
- Ooh.
- It's chocolate.
And part of the wrapper
that got burned on.
- That one's gonna
need to soak.
[Claire laughs]
You know what it tastes like?
- [Claire] Goat caramel?
- No, what was that cereal
that had all the different
like, rainbow, Lucky Charms.
It tastes like Lucky Charms marshmallows.
- Brad.
- Almost to the tee.
Or we're gonna need a second
opinion beause Claire is...
- Brad.
- Stabbing me with her eyes.
- [Laughs] No, it does not.
- Oh yes it does.
- No it doesn't.
No it doesn't.
Brad, I think it's time for you to go.
- Oh I'm workin' on it.
- I'll see you tomorrow.
- We need one more opinion.
Wait for it!
- Mmm, it totally is Claire!
- Lucky Charms marshmallows.
Brad, stop infecting
people with your weird.
- Claire, you just don't wanna hear it!
- Brad, why don't you go home?
- Thanks Claire.
- Take off.
- Alright we'll see ya later.
- Okay see ya tomorrow.
So I'm just gonna sit
here and stir by hand
until I think it's at
the point that I want it.
I kinda see what Brad and
Sohlah were talking about.
It's very annoying.
He said it tastes like
Lucky Charms marshmallows.
So...
- No it doesn't!
- Annoying, I know, thank you.
Oh, you know what I was gonna put?
I'm gonna put a little rum in there.
- Hell yeah!
[jazzy music]
Alright so I'm gonna
flambe this rum on its own
just 'cause I don't like a
raw alcohol taste in dessert,
especially ice cream.
[pan clatters]
Ooh! [laughs]
What do we think's going on here?
It doesn't wanna flambe.
Should light up in flame.
Wait Brad, Brad!
- [Brad] Yeah.
- Help me real quick.
- [Brad] I thought I didn't,
you wanted me to leave?
- No, I changed my mind.
- [Brad] Oh.
- I'm tryin' to flambe this rum.
- I don't think this
is gonna do it, is it?
- I flambeed cognac earlier.
- Well what was the proof on it?
- I don't know, I dunno.
- Maybe it was higher.
- Okay fine well...
- [Anna] Was your pan hot first Claire?
- Oh the pot has to be hot first?
[Claire gasps]
Now I feel really dumb.
Could we cut that part
out where I didn't get it?
- [Brad] No wait, okay.
Well I glad that worked out.
- Yeah me too.
I learned something!
- I did too, and you
know that's what matters.
- It's still goin'.
This is going to go into the cajeta.
I'm gonna stir it over an ice bath,
stir it into the vanilla base,
and then make the last
flavor of ice cream.
Okay, while we have this pretty light,
I'm going to try some tests
with my masa cone batter
and these things never cease to be useful.
These are the cannoli tubes.
And the idea is to use this as a form
and to drape the cone over it.
I just have to figure out
a way to suspend this.
Oh my god, where's that C-Stand?
Can we have the C-Stand again?
- I'll go get it.
[jazzy music]
- Yay, thanks Kevin!
- It's heavier.
- There we go.
Little spritz, little spritz.
So that goes on, this goes down.
Smelling good.
[peppy percussion music]
So let me let this cool.
Alright so while that cooks....
- [Delaney] Oh no!
[Claire gasps]
[water splashes]
- It's okay, it's fine.
Just spilled some water.
It did get on the cone.
- [laughs] That was like
the most insane reaction
by every single person on this set.
- I guess it's not that much wider, right?
- That's what I'm saying, it's not.
I think I would not go
any less wide than that.
- Any thinner?
- Yeah.
- Alright so we like the
shape of this form then.
- I actually get that corn.
- Mmm, I love the flavor actually.
- Definitely get the corn.
- Is it too sweet?
- No I don't think so.
- It's so good!
- The flavor's great!
- Yeah, I know!
- How are you going to get it
to be crispier?
- Well once I form it I
can always dehydrate it.
- That's the answer to everything.
- It really is.
- I'm really happy with this.
The color's really even.
Looks good, love the masa flavor.
Now I just wanna work on
finding the right proportions
and the right amount of batter
to add into the waffle maker.
In the meantime, I'm gonna pop this guy
in the dehydrator.
It's definitely crisper than the first one
cause it's thinner.
I'll let that dehydrate
until we wrap things up
and I'll see how much
of a difference it made.
This one looks great,
I think the dimensions of
this particular waffle,
and the thickness look really good.
I kinda want to make something
to sit on top of this
and hold down the waffle as it cools,
so it stays in that
shape and keeps its form.
I need Brad's ball bearings.
Ooh, they are heavy.
So something like that where
it kind of forces it down.
- You should do a few
episodes back-to-back,
you gotta do the
strawberry shortcake bars,
bottle pops.
- I know, I love the...
[gasps] Damn it.
[waffle splats]
Oh no!
- No, it happened,
it happened!
- Oh no, oh no!
I need like fabric.
Oh my god Sohla watch....
Wait Delaney.
Be very careful.
- This is like
"Home Alone" status.
- [Claire] [laughs] Be very careful.
Thanks Sarah!
I still think this is a good idea,
I just need something
that's not a plastic bag
that's so thin.
- What about pile vac pack?
Is it the original cryo packet?
- Yes!
- Real tight little sheet.
- Sohla, that is such a good idea.
Let's do that, such a good idea.
Alright this ice cream might be done.
It's almost, it's very close.
Let me taste it.
This one I think is my
favorite, it's so good.
[upbeat percussion music]
Sohla's idea was brilliant.
I am basically going to
create a rectangular packet,
seal it, and then I'll
basically have my own little
plastic ball bearing bag.
[upbeat percussion music]
Yeah, as far as I can tell,
it's pretty well sealed.
[upbeat percussion music]
Let's check really quickly
on the cones that I put in the dehydrator
to see if the texture's improved.
They got dry.
One thing I'll have to keep in mind
is if I decide they have to be dehydrated
then I need to put them in the dehydrator
in a way that preserves
the shape over the form
because I can't really open
them without cracking it.
So that was a really good test,
I'm glad I did that.
[shell snaps]
- I'm actually surprised
at how much I like this.
The cone shell is in a great place.
After a little time in the
dehydrator, really crisp,
I don't know if I can
do any better than this.
Last thing is let's just see how this did.
Looks pretty good, look pretty even.
Pretty happy about that.
It couldn't be going better.
[upbeat percussion music]
I recently found out that Choco Taco
was a favorite frozen
snack amongst my friends
in middle school and high school
and I somehow never had one.
I was like, "Where were
you guys eating all
"the Choco Tacos without me?"
Apparently they would
get them at Blockbuster
and I was like, "I was there!"
I would like, rent "The Shining"
and they would buy Choco
Tacos, I dunno where I was.
Anyway, today is going to be
about making the hot fudge
and trying to form and fill the tacos.
The first thing I'll probably
do is make more cone batter.
[upbeat percussion music]
[blender whirring]
Here's the mixed cone batter.
I'm gonna let that rest.
And now I'm going to
pivot to the hot fudge.
And I'm going to use a recipe
that I developed several years ago,
that's BA's best hot fudge.
I used it in the Ben & Jerry's episode
and it freezes to a really
nice consistency where
it gets chewy and not hard.
[upbeat percussion music]
Alright, and that's our hot fudge.
I'm gonna get it into a container
and just let it hang out
at room temperature until
I'm ready to assemble.
I think I'll move to one
of the later components,
which is the chopped peanuts.
Just thinking about how I want to gourmet
this component a little bit.
Andy.
- Oh!
- [laughs] Question.
- Sorry.
- You alright?
- That was a awful throw!
[Claire laughs]
It's peanuts?
- Yeah, that's what I
wanted to ask you about.
- More, just more. And...
- Actually, in talking to you just now,
I remembered that I was
going to incorporate,
I just made hot fudge,
and I was gonna make it sort of like
Mexican hot chocolate flavored.
But I just realized that I did not.
So I might whisk some
homemade chili powder into it.
- Alright, that sounds good.
- And like a little Mexican cinnamon.
But in terms of the peanuts,
should I flavor them?
Should I candy them?
Should I add also a little chili powder,
honey roast?
- I dunno...
Like what do you want them to be?
- I wouldn't want chili if you're adding
chili in the chocolate.
I don't know if you wanna
maybe like, fry them off?
Rather than roast?
- That's an interesting idea.
- Maybe that could be good.
- And maybe I'll caramelize
- And they take on that gloss
- like a little
honey onto them.
- color a little bit, yeah.
- So the Mexican hot chocolate recipes
all pretty much say to add chili
powder and ground cinnamon.
I'm gonna use ancho,
I don't necessarily
want like a hot of heat,
I just want that chili flavor.
[upbeat percussion music]
- That is tasty.
- Oh, it's so good, so delicious.
Definitely getting some heat
from the chili at the end,
but it's not overpowering.
I think it's actually very well-balanced.
Next step, I'm gonna prep my peanuts
and just re-toast in a
skillet with some oil,
I'll hit 'em with a little
honey to kind of caramelize,
and some salt.
[upbeat percussion music]
[plate tapping]
Once they're fully cooled,
I'll go through and see if there's any
that got a little too dark.
With the rest, I'll chop them,
and then it'll be ready
to go for the outside,
for the coating of the Choco Tacos.
So now I think we'll move
on to making the cones,
because those need a
little bit of time to crisp
in the dehydrator.
Yeah, we'll grab the C-Stand, the molds,
whatever I did with my
bag of ball bearings.
Before I start to make them,
I want to try to see if I can
create my hanging apparatus
in the dehydrator.
So I'll hang the cones,
draping over their molds,
from this top rack.
I'm just trying to think of
a system.
[jazzy music]
Gabby, do we have any picture hooks,
or other kids of hooks?
Delaney you got any picture hooks?
- Not one.
Why do you need a...
- I can't really explain right now.
- Okay cool.
- I'll just call you,
just come down at another
point and take a look.
If I get you more paper clips,
can I use a bunch of these?
So the idea is to hang
these by the paper clips.
So I'm making loops on either side
to thread onto each paper clip.
Oh yeah that's plenty of room.
- You know what?
Who said we are hero of this show?
- You!
- No, the cannoli tubes!
- [laughs] The cannoli tubes.
- Yes!
[ball bearings clatter]
[upbeat percussion music]
The only flaw this plan is
is it's not high enough.
Hold please.
[upbeat percussion music]
I inverted, just one of
these little measuring cups
for height and I'm just
using it as stilts.
- I'm not gonna say anything,
I just came to gape.
I mean like, wow.
- You know, it certainly is elaborate.
Is it gonna make the
Choco Tacos any better?
Probably not.
One at a time I'll cook the cones,
form them on the C-Stand,
and then transfer them to the rack.
[upbeat percussion music]
Did you know that there's
a Gourmet Makes museum?
We're gonna take it on the road.
- I love it!
- [laughing] There's artifacts
from different episodes.
- Greg Bowmans and Gourmet Makes.
- [laughs] Yeah.
Hey you wanna hang one?
- Sure.
[upbeat percussion music]
Yeah!
- And then you kind of, yep!
- How many people can be like
you know what?
- Bravo!
- I made a difference today.
- I am so happy with how these look.
The rack is working beautifully.
So are my stilts.
The straws, the ball bearings,
we're really using everything
in the Gourmet Makes tool kit.
They look great.
I'm happy with the color,
how uniform they are,
I love it.
Now these go into the dehydrator.
It's like some weird wind
chime that I've made.
These peanuts truly turned out better
than I thought they would.
They're dry to the touch,
I don't like when nuts get
kinda sticky or greasy.
They're super crisp.
Very peanutty and delicious.
I'm gonna chop them very
uniformly and probably sift
to get rid of any dust
and smaller particles.
[upbeat percussion music]
I'm feeling great.
I really feel like our
version is gonna look
just like this.
[upbeat percussion music]
I think today I'll be able to finish
and the first thing I wanna
do is check on the taco cones,
in the dehydrator.
Jon, can you hold this?
Jon's my C-Stand.
Okay just hold that right there.
- Put that on my CV, C-Stand.
- I'm going to just take
these off one by one.
- Wow they're perfect!
- Thanks!
- So cute.
- Thank you!
- Welcome.
- Here's all my shells, I have 11 total.
I think for the most part they're good,
although I am concerned
about what the ones
that are a little more closed at the top,
in particular this one,
I think this one I
might have to sacrifice,
just to taste it.
[shell crunches]
- You're really going all out
I feel like.
- Yeah right?
- Really having fun with this one.
- Oh, I've been having fun since day one.
Isn't it good?
- So tender.
[shell crunches]
It's actually really crisp.
- It gives you like sugar cone.
- And the perfect amount of sweetness too.
- So my idea is to coat
the top of the taco,
this area, in milk chocolate,
and I'm going to use dark chocolate
as the coating in the inside,
just for the balance of sweetness.
So this I'll just melt slowly.
[upbeat percussion music]
- Ooh!
- Ooh, I set a towel on fire!
- Oh my god.
- Once I coat these, I'll
pop them in the freezer.
I want everything as cold as possible,
and I'm just gonna get these
towels covered in chocolate
but that's, oh well.
They look good right?
Very happy with this.
So now, given that the
sides aren't straight,
like what's the best way to fill these?
I'm just trying to think of that back.
- Real talk?
- Yeah.
- Pipe.
- Yeah, yeah.
I hear, yeah.
- Whether you wanted
to hear it, or didn't wanna hear it,
that's what I'm sayin'.
K, you guys got that, pipe.
That's the way.
- I also wanna look at my ice cream.
This is the horchata,
this one is quite firm
and I think that that's
because of the presence
of the rice and all of those starches.
It's very tasty though,
and actually the flavor's
come through really well.
This is plain vanilla.
It's a little bit softer.
Very very nice vanilla flavor.
And then this is the
softest one of all, cajeta.
So good, wow.
I'm gonna, maybe I'll make that my thing,
is cajeta ice cream.
Okay so I'm gonna grab the hot fudge.
So I wanna try to minimize
melting as much as possible,
which means working quickly
and having everything set up.
I've threw a couple of
metal bowls in the freezer,
because the method for softening ice cream
is kind of beating it in
a bowl with a spatula,
and I want the bowl to be cold.
I wanna get this softer so that it swirls
into the ice cream before hardening.
And I wanna get my piping bags ready.
So I'm filling this up
with water to simulate
just having a filled piping bag.
Oh [censor beeps], god, uh-oh.
So the idea is if I snip
an opening around here,
will I be able to place a piping bag
in the center of the cone?
Aye-aye-aye.
Next thing I'm gonna do
is work my hot fudge,
and warm it up very gently.
[upbeat percussion music]
Part of me is wondering if I
should pip a ribbon of this
into the ice cream?
So I'm gonna grab my piping tips.
So I want like a ribbon shape.
Ooh, that one's fun, right?
So this I'm filling with the hot fudge.
So let's see if it'll easily pipe.
Yeah, I think that'll be good.
Ice cream time.
So I have a big bowl of ice water here.
I'm gonna grab the horchata flavor
and one frozen bowl from the freezer.
Once I get this spreadable
and not in pieces like this,
I will start to add my hot fudge ribbon.
It's very important that
I get this chilling.
I'm gonna actually stick
this back in the freezer
before I fill anything.
Maybe what I'll do is get
the other flavors ready
to go in their bowls.
I'm gonna grab the next
flavor, I'll do vanilla.
[upbeat percussion music]
Okay, this is gonna go
back into the freezer.
And now the final flavor,
the final bowl, cajeta.
[upbeat percussion music]
Oh my god it's melting so fast.
Okay back into the freezer.
Alright let me check on this guy.
Alright I think I can go
ahead and pipe the first one.
[upbeat percussion music]
Oh yes.
[upbeat percussion music]
I can go back and smooth it,
I'm just trying to get it inside the shell
without many air bubbles.
Oh [censor beeps] I broke this one.
- [Corey] Uh-oh.
- The shell on this one broke.
- [Corey] Do you feel
like it'll hold together
with the chocolate still?
- [Claire] I dunno Corey.
[laugh] Sorry, sorry, sorry Corey.
Also I'm out of ice cream.
God it's [censor beeps].
Alright [grunts] back in the freezer, God!
[sighs] This is stressful.
Sorry Corey.
- That's okay!
I didn't mean to snap at you.
Why does it melt so fast?
I had it in the freezer,
it's annoying, it's frustrating,
I'm quite stressed out.
Let me get my next flavor, the vanilla,
into a pastry bag.
What are you doin'?
[Delaney grunts]
Is that mortadella on a rice cake?
[Delaney grunts]
What is it?
Actually Delaney, your timing is bad.
I have to get [laughs] I
have to finish up with this.
- [Delaney] Alright!
- [Claire] [laughs] Okay,
back in the freezer,
now I'm gonna do the cajeta in this one.
The lesson I learned from the first flavor
is it melts really fast.
And the more solid the ice
cream is going into the shell
the better, so we're gonna hit pause
and let those last two
flavors in the piping bags
set up and firm in the
freezer for a little while.
So then we'll come back and fill,
and freeze solid and coat,
we just need to, just
need like half an hour.
[upbeat percussion music]
[sighs] Okay, it's been like an hour.
I'll start with vanilla.
[upbeat percussion music]
Alright I'll smooth the tops later.
Ah, that's so cold, my hands are hurting!
[upbeat percussion music]
Oh god, how do I get that part filled?
Oh god, oh god. [sighs]
Alright so I did three,
I'm gonna get this ice
cream back into the freezer.
[Claire sighs]
- How you doin'?
- Good, almost done.
I think I'm gonna do the cajeta now.
[upbeat percussion music]
Oh god, it's all squeezing out.
[sighs] It's melting,
my hands are so cold.
Oh no, it's so cold my hands hurt,
this, ah, it's messy,
it's melting, oh my god.
This is so hard.
Ow this hurts, it's cold, help.
[Claire cries]
It really hurts, it's painful, ow!
It's all [laughs] melting.
I think a full on meltdown, literally.
Oh my god. [cries]
Move god! [laughs]
Oh my god. [sighs]
- [Kevin] Claire, just take a breather.
[claire grunts]
Everything's cold, it's so cold!
I got like cold burn. [blows on hands]
Everything went so well this whole process
except that filling part.
It melts so fast!
Look at this soupy mess.
My hands are better, they're regaining...
Look how red they are!
They're regaining feeling.
It really hurt, I really
had a full meltdown.
Was I even talking?
- Yes.
Was I making noise?
- [Kevin] You said,
"full meltdown literally"
'cause the ice cream was melting.
- Yeah it's literally... meltdown.
Anyway alright we'll come
back later in the afternoon,
hopefully get them in better shape,
dip them, taste them.
I wish the hard part came
earlier on, you know?
[upbeat percussion music]
We have a problem.
They're really melty, like soup.
I didn't wanna say it,
but I should say it now,
we might have to let
them freeze overnight.
- [Kevin] So we might need a day five?
- Sure, if you wanna call it that.
But look at how liquid this is.
What happened was they
didn't freeze as firm
as I thought they would
in this amount of time
and we have to wait.
If I were to,
I mean they're so,
especially the cajeta flavor,
it's so liquid that I could not even
turn them upside down to dip them.
In retrospect, I should have gone faster
on days one through three
to account for this problem.
This one's gonna have to wait.
- [Kevin] Alright.
- [Crew Member] Can you say...
- [Claire] Ooh, sorry! [laughs]
Sorry Kevin, sorry Kevin!
[static scatters]
[upbeat percussion music]
We're fast-forwarding
almost five weeks later.
It's day four of Choco Taco,
but really like day 30
something of quarantine.
- [Man] Claire!
- What?
- It's day five of Choco.
- It's day five!
Are you serious!
Damn!
Gourmet Makes at home Choco Taco day five.
And I am gonna complete
Choco Taco in my kitchen
and it's gonna be great,
it's gonna be awesome.
