Next up, my guide to bind chocolate chocolate gives you such an instant hit is well worth knowing about the good stuff on Who better to ask than award winning alchemist of the sweetest kind Paul Young.

Even when I don't want to think about it, I'm thinking about it.

His cutting edge approach.

The chocolate making has won him accolades around the world, so you're not shopping the best ways to look at your chocolate bar.

Look on the back and look at the percentage that gives you how much cocoa is in the bar.

On the more cocoa, the more rich, intoxicating flavor, so most exciting bit is tasting chocolate.

Good quality.

Fine chocolate should have that clean snap by two.

Piece off and crunch in your teeth, but stop chewing.

Let it melt.

Move it around the mouth and you'll find that by letting it melt.

Even dark chocolate that you've had before that seems quite bitter won't be when you too quickly it releases tannin.

It releases all the bitterness in the chocolate, letting it melted smoother and richer and you get all the flavor on.

Most excitingly is it releases something into the brain called dopamine, which makes you feel good.

And that's how you get addicted to real chocolate.

Charlie is not just in addictive.

Treat is an amazing ingredient.

Here's my take on which kind to use for what White chocolate with its sweet vanilla taste is perfect.

Used as a dipping or pouring source with fresh fruit or frozen Berries for a quick dessert.

Creamy milk chocolate is grateful family friendly puddings and treats like quick bake cakes or melted onto homemade crepes or waffles.

Dark chocolate is rich and intense are like using 70% cocoa stuff.

Use it for ice creams that really pack a punch.

100% pure cocoa has a very powerful, intense tastes on only the rial chocolate gigs.

Eat it straight.

And remember, chocolate isn't just for sweet dishes for the famous Mexican, morally source thistles.

The one to grab.

Is there anything better than chocolate?

They say sex, but it doesn't totally operated.

All right.

No, My next recipe.

We right up your alley Mark.

Chocolate doughnuts.

Street food is all about satisfying your cravings, thes doughnuts are sweet, sticky on absolutely delicious.

First off, we're gonna make the dope.

Now this dough takes a bit of time.

That's really exciting.

I'm heating all of the milk with the sugar.

Thats yeast Easy to get Hold off.

When you make fresh doughnuts, you need fresh yeast.

On exam of the warm milk to the yeast will activate it, which will help the dough to rise just half.

Give that a quick whisk.

The sugar is dissolved in the milk.

Fresh east disintegrates Instantly.

Set the yeast mixture toe one side while it does its job to start the main dough mix, I'm adding half the butter to the remaining milk that gives the dough a nice silkiness.

I want it light, so melt the butter into the milk flower interest.

If that helps to make the dough nice and smooth and you know when you got a smooth dough, it's sort off rises evenly at a pinch of salt on two egg yolks.

Pour in the warm milk and melted butter.

Don't start over mixing it.

When you overmix the dough of a doughnut, it gets really tight.

You're not gonna let it area.

Houston Nice and warm.

I love that smell.

Now I'm looking for a sort of elastic E texture just dropping off the spoon.

Nice flower of the board.

Take the dough out lovely lightly Sprinkle touch more flour.

Just pull it over and push him.

Every time you sort of turning it almost like you're turning the dough into itself.

The dough should just sort of relax.

I shouldn't be sticking to your fingers now.

It's just nice and pliable.

Set that in a nice clean bowl.

Well, sprinkling a flower in there so it starts to rise.

It doesn't stick.

Couple that with the film.

Leave the dough to rise in a warm place for 60 to 90 minutes until it's doubled in size.

Things stage is called proving Now what's that's proving?

Get a panel for the chocolate filling or ganache poor 500 mils of double cream into a saucepan on add honey booth mixture to a gentle boil.

Traditionally, we always put jam in there, but chocolate and doughnuts wow to die for had cream.

I give that good mix.

The butter elevates the ganache into a really nice shiny chocolate coat.

For that.

Whoa, Give it a really nice whisk for whisking, gives it that area.

Hated texture to the national.

Just lightening the load a little bit.

Nice chocolate filling Done.

Put it in the fridge to cool.

Then it's time to gently roll out the dough.

Just let it roll naturally, but a centimeter and a half in depth.

Slice one to place them on your tray on let them rise again.

Once the donors have had 30 to 40 minutes to rise, it's time to shallow.

Find them in a pan filled one third full with hot vegetable prison.

But look, there's sort of like little pockets of air way dio.

Place these in nice and carefully for maximum.

If there's too many in the pan, the oil will go cold on.

The doughnuts will come out soggy.

Turn them over peaceful.

We gotta come out into some sugar mixed with some malt powder.

50 50.

How do you tell that?

Actually cooked in the center?

Tap on top should be hollow and e.

Just Sprinkle the moat with sugar.

Shake off the excess.

I get so excited every time I make donuts.

Now those beauties these are delicious, eaten as they are, but the ganache is gonna be the icing on the cake Piping bag.

Peel the bag over your hands Don't forget to pop the nozzle in I want the texture almost like a little liquid inside some of the pipe Woman A little bit warm.

Hopefully with that burst of magic Operation Donut.

Lift up the donut.

Squeeze Pushing on, Phil.

Just do you start seeing that chocolate coming out.

Sit down.

Back down.

Mhm.

Nice.

Sit them on there.

I've got a little bit heavier.

We all know why.

Nice.

That one's got my name on it.

That is amazing.

Yeah, yeah, yeah.