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Chocolate Orange Fizz

Chocolate Orange Fizz

Local Flight - Sn 1/Ep 2Local Flight - Sn 1/Ep 2

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Shawn takes us to San Francisco where he's checking out one of the city's oldest craft cocktail bars, 15 Romolo and getting a lesson on making bean to bar chocolate at Dandelion Chocolate.

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Transcript

- I'm Shawn Thomas, and this is Local Flight, a show where I travel around to some of the best bars in the country to meet amazing mixologists and challenge them to make innovative cocktails using unique local ingredients. In this episode, we're using artisinal chocolate to provide an update to a classic fizz. So here I am in San Francisco, The City by the Bay. I hear it has some of the best bars and restaurants in the country, and I'm excited to check it out. I'm headed to 15 Romolo, one of the oldest craft cocktail bars in San Francisco. It's given some of the best bartenders in the city their start, and I'm excited to meet up with Ian Adams to see what he has in store for me. Pleasure to be here. This is a great space you have here. - Oh, thanks so much. How do you feel about a martini? - I'd love a martini. - I'll let you know ahead of time our house style is known as a Fifty Fifty, so equal parts gin and vermouth. We do a little commercial orange bitters, then we make our own lemon bitters in house. - [Shawn] Wow. - Then we jump right into the house made bianco vermouth. - [Shawn] That's awesome, you guys make your own bianco. - Yeah, it's a base of armagnac and pear eau de vie that we infuse with all the botanicals and then blend into a fino sherry. - [Shawn] Great. - Then of course some lemon dried gin. We'll throw a little lemon twist on there for ya. - That looks and smells amazing already. Thank you so much. Cheers, I appreciate this. Salut. That is a balanced martini. - [Ian] That's the way I like it. - I love the lemon bitters. They definitely come at the end and compliment the lemon garnish, so... - Glad you're diggin' it-- This is great, what a great bar. So talk to me a little bit about what you do here. - The bar's been here 16 years. - [Shawn] OK. - You can imagine there wasn't a whole lot going on as far as craft cocktails in 1998. The bar's set much higher in San Francisco now than it was before. They come into a place and they're not surprised by fresh juices and house made ingredients. They expect it. - Sure. - All of our produce is sourced locally. We try and work with especially new local purveyors that are really kind of pushing the envelope. - So speaking of local ingredients, I actually visited this great local purveyor of chocolate. Chocolate making has been a part of San Francisco's lineage since the gold rush. Dandelion is continuing that tradition with their small batch chocolate factory. Todd. - Hey, nice to meet you. - I'm Shawn. Pleasure. This place is great, man. What an incredible space. It smells amazing in here. - Everything is done right here, from bean to bar, and we're one of the few people in the country that goes and gets beans and turns them into chocolate. - Yeah, I'm really excited to see what you guys are doin' here, so what do you say we get started? - Great, yeah, let's go do a tour. We're one of the few places that actually goes and makes chocolate ourselves from the bean. We go all around the world, trying to find the best beans from Madagascar, Ecuador, Liberia, but we'll actually go through, you know, bean by bean and pick out anything weird. It's a lot of work, but if you wanna get the best chocolate, you have to do it, because we only use two ingredients, cocoa beans and sugar. We have nowhere to hide. We don't add vanilla, so there's no vanilla masking. We don't add cocoa butter, so we don't mellow it out. We don't add inclusions, like some people add chili and salt. We don't do any of that. So that means that anything in here, you're going to taste. We roast them very, very lightly so you get the best flavors, and then we turn them into chocolate. Here's a roasted cocoa bean. These are from Ecuador. - [Shawn] OK. - If you take it in your hand and you just roll it between your fingers, it'll crack. When we're making chocolate, we want to remove the shell. In here are the nibs. The nibs are essentially 100% chocolate. So once the beans have been cracked and winnowed, we're left with just the pure nibs. So you can see this is all just 100% chocolate. So the next step is to grind it down, and for that, we use a machine called a melanger, and we grind for three days. And the natural fat in the bean, the cocoa butter, comes out and starts becoming liquid. This is the Liberian. - That's delicious, yeah. Definitely on the stronger side, more robust. So that's just the sugar and the bean? - Yep, and yeah, and this is from Liberia, so this is kind of a more chocolatey bean. - [Shawn] Yeah. - Now this one's from Madagascar. You can tell straight from the color. Tell me if you notice a difference. - Yeah, 100%. It's lighter, it's more citrusy. - Citrus, fruity? Exactly. So we didn't add any fruit. That's just the bean itself that has that flavor. They're both two ingredients, same amount of sugar, so it's the bean that's really shining through. - Wow, amazing. - After this, we have chocolate. Before we can sell it, we're going to temper it so that it has that right snap, it actually melts in your mouth, not in your hand, that whole thing? That's all from tempering. If we can make more chocolate faster, that's great, but that's not the goal. The goal is flavor. - You're raising the chocolate bar. - That's right. So I have some bars for you to try, and when you're tasting chocolate, only tip really is just not to eat it too quickly. If you just chew it super fast, you'll miss everything. - It's subtle. - Yeah, yeah, so that one's sort of chocolatey. Now give this one a try, the Madagascar, and see if you notice the difference. - Alright. It's much sharper than this. It's acidic, it's fruity. - Yeah, you got a good palette, that's... You know chocolate can actually have more flavor complexity than wine or coffee. We like to have a range of chocolates to show what chocolate can be. We hope at least one of our bars is someone's favorite in the whole universe of chocolate. - These are all really great, and all really different too. Do you mind if I take some of this with me? - Oh no, I've got some for you, some Madagascar cocoa beans, and then the Madagascar chocolate bar. - Amazing, thank you again. I appreciate it. Dandelion Chocolate cares about one thing above all else, flavor, and that starts with quality beans. The cacao nibs are such a unique ingredient, and I can't wait to see what Ian does with them. - How do you feel about infusions? - Most of the infusions I know take, you know, couple days. - Let's speed up the process using nitrous oxide. - OK. - [Ian] Does that sound like fun? - It sounds great. You're like an old school pharmacist. The aroma's just fantastic. - [Ian] Yeah, it's exploding right now. These are beautiful, especially compared to the commercial cacoa nibs that you get. Let's use Grey Goose L'Orange. - [Shawn] Sure yeah, orange and chocolate goes great together. - I agree, about 500 milliliters, and we're gonna cap this guy. Got our nitrous oxide canister. We're just gonna crank that on here. And what this is gonna do is pressurize and agitate this mixture so much that it forces all of the oils out of those cacao nibs that we crushed up and flavors the vodka. Then you can pop the cap off. You wanna make sure to expel the gas first otherwise this whole thing will explode all over your freshly laundered shirts. You just use, you know, a fine mesh strainer. Any kind will do. Alright, let's see how the color turned out on this. - [Shawn] Cool. Yeah, a slight golden color there. That's great. - [Ian] Just a little color for fun. I'm gonna taste a little bit as well to see where we're gonna go with this cocktail. - Let's give it a try. Cheers. That's great. The cacao and orange play really nicely together. - Should we give it a shot? - Let's do it. - [Ian] Let's try it. So, let's start with just a half an ounce of egg white there. Then we'll add some fresh lemon juice, about three quarters of an ounce. Add some balance to that with some very rich simple syrup. Before we add the spirits, let's go ahead and shake to emulsify. - So it's like you're creating a lemon meringue before you add-- - Exactly, so we're not gonna add any ice. We're just gonna get a nice, tight seal here. Give it a good shake, just for a couple seconds. Now that that's beautifully emulsified, we can add our spirits. Ancho chili liquor from Mexico, just a half an ounce. - [Shawn] OK. - [Ian] And an ounce and a half of the cacao infused Grey Goose L'Orange. - [Shawn] Perfect. - [Ian] Right? - [Shawn] Yeah. - Now we add our ice. We're gonna give it another quick shake. - [Shawn] You like to fine strain just in case there's some stray ice chunks and things-- - Yeah, the stray ice chunks tend to break down the beautiful emulsification we worked so hard on. Let's just add a splash of seltzer to open it up a little bit more. - [Shawn] Cool. - [Ian] We're just gonna very carefully shave a little bit of chocolate over the top. - [Shawn] That looks awesome, man. - [Ian] That's for you. - [Shawn] Thank you. - Did it work? - Does it work, it works really well. - Excellent. - Brightness of the lemon. You still get the orange from the Grey Goose L'Orange. Little bit of spice. It's got a great creamy mouth feel. And the egg white is perfect. The seltzer just adds a little bit of effervescense. - And it's all chocolate on the finish. - [Shawn] That's right. What do we call a drink like this? - It's kinda like the same structure as a typical gin fizz? - Well the beans are from Madagascar. We could call it a Madagascar Fizz. - I love it. - Ian, thank you so much. - Thanks for bringing the chocolate by. - [Shawn] Absolutely, man. - Always fun to play with new stuff. - See you again. - Cheers.

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