Wow.

Wow.

Wow.

Hey, guys. It's Inga.

I am back again to do some crazy mixing things.

Ade has challenged me to mix a bunch of things before,

like mixing every type of cereal, every kind of cookie mix,

every kind of cake mix, every kind of chips,

and this time, he's challenged me

to mix every kind of Valentine's chocolate

that he could possibly find into a box of chocolates.

I don't think I've ever received

Valentine's Day chocolates before on Valentine's Day,

so this is also really interesting for me

to actually see what's out there.

So I'm gonna see what I'm gonna be working with.

All right, first chocolate we have

is Hershey's Milk Chocolate Heart.

This is so cute.

Oh my goodness.

Okay, this is Snickers, Twix, and Milky Way.

It looks more like a variety pack.

Ooh, this one looks like it would kill me.

This is Dove Assorted Chocolate.

Whoa ho.

This is a variety pack with Reese's, Hershey's, and KitKat.

Woo-hoo.

This is another Dove chocolate.

This is Hershey's Kisses. (lips smacking)

Oh no, there's Kisses and more Kisses.

Okay. How do you pronounce this?

Ghirardelli? Ghirardelli?

Ghirardelli?

Oh, this is Lindt.

Twix, Hershey's, and M&Ms.

(Inga gasps)

This is from Godiva.

Ooh, another Godiva one.

This is another one from Ghirardelli.

Ooh. Ferrero Collection.

(Inga laughs)

Ade!

(screen beeps)

Oh my god.

This is from Russell Stover.

All right, we have another heart-shaped one,

also from Reese's.

This is a Chocolove Ruby Chocolate.

So I don't believe this is a Valentine's Day chocolate...

(dramatic music)

But it's Ruby chocolate.

It's naturally pink.

18 different packets here,

but a lot more flavors to work with.

So I'm gonna pull out my mixing bowl,

and we're gonna start chopping these up.

So here's my game plan.

I have a bunch of chocolates here.

I have my bowl.

I'm going to take one of each chocolate,

put this in the bowl, ideally maybe around one tablespoon

or one of each flavor, so we get a little bit of each,

and then I'm gonna melt it all down,

and then I'm going to put them in these heart-shaped molds,

which will then harden.

I can then present them in a nice new box.

Starting with this first one,

Reese's, Hershey's, and Kit Kats.

And the reason I'm chopping them up

is just because later on, for melting purposes,

it's gonna make the process faster.

Next up, we have the Lava Cake Hershey's Kisses.

It's like a liquid center.

Kisses number two.

These are the Melt Aways.

I feel like it's going to be a little more

like the truffle center.

I'm really excited about this one,

the Godiva Assorted Chocolate Creations.

So there's nine different types of chocolate in here.

Oh, this one has... it's like honey-infused caramel.

This one is a dark chocolate raspberry velvet.

I don't think this is going to add any color

to our mostly brown color palette here,

but I do think some fruitiness would be nice.

Next up, I have one big Hershey Kiss.

A fun concept,

if you want to give somebody just a big kiss.

The Hershey's and the Reese's.

Oh, you can actually write down who it's for, who it's from.

There's a lot of Hershey's chocolate so far.

Next up, we have Ghirardelli chocolates.

It comes in pink, blue, and gold.

This one is milk chocolate caramel.

This one is a white chocolate.

It smells like butterscotch.

This one is dark chocolate sea salt caramel.

You always want some salt to complement your sweet desserts.

This is the giant combo package.

This is cute.

I like this.

I feel like these are gonna be a little hard to melt down.

I'm just gonna put one of each color in here.

Snickers. Just chop off a little bit at the end here.

Twix.

Look at that. That's the biscuit crunch.

Dove Truffles, dark chocolate.

Next up is Ferrero Collection.

Here's the signature.

Ooh.

I like that this has hazelnuts.

This is the white one.

It's covered in coconut.

Those tropical flavors.

This one has a chocolate drizzle on top.

It's coated in like little chocolate drops.

No.

Putting a little bit of each in there.

Here is the one that has eight different flavors.

Lots of chocolates here.

Oh, yeah.

This is strawberry cream.

Very nice for color purposes.

This is toffee.

Toffee in desserts, honestly, it adds so much flavor.

Love, love, love.

Godiva Assorted Chocolate.

There's dark chocolate, double chocolate... mmm...

and milk chocolate crispy hazelnut.

I really hope these kinds of chocolates gives it

a more truffle texture.

Here's the Ghirardelli Sweethearts

Premium Chocolate Assortment.

Look at it. Wow.

So now I'm just gonna chop these all up.

Since they're all truffles,

I feel like they're all things that we've had already,

so I'm not gonna go too in-depth here.

Next up is the Dove Chocolate.

Creamy caramel, milk chocolate hearts,

dark chocolate truffle hearts.

There's little messages at the bottom.

This one says, "Love the small things."

"Follow your heart."

"You are lovable."

Is this for you to buy for other people

or for you to buy for yourself?

This feels like messages for yourself.

An assessment of what we have so far.

I feel like we're getting a lot of caramel

and a lot of truffles.

I'm hoping that all these plain chocolate ones

will help balance out the other ones.

Lindt is probably the chocolate brand that I eat the most.

Six different flavors.

I think for this one, it's less about the texture obviously,

but you do get a wide range of chocolates.

That brings us to our last chocolate,

which is the Ruby chocolate.

So what's really cool about it

is that it is completely natural.

You see this beautiful pink color.

In my opinion, I think it tastes more like white chocolate.

Chop, chop, chop, chop, and in.

Great.

And so here we are.

My bowl of Valentine's Day chocolates

doesn't look very Valentine's Day right now.

It looks more brown than anything else,

but I'm gonna reset the table, get my double boiler going,

and we can start melting and tempering this.

I'm back with a beautiful pink pot

to fit the themes of today, of Valentine's, love, yada yada.

I'm gonna melt this down, using the double boiler method.

I could pop this in the microwave,

but because there's a lot of chocolate in here,

I kinda want to see how it melts down.

But I'm gonna try and take out a third of a chocolate here,

which I'll use to temper

the rest of the melted chocolate later.

Ah, I just broke it.

This is fantastic, you guys.

Um, all right.

I want to get it up to around 110 Fahrenheit.

Just trying to melt this down.

I feel like it's gonna be an interesting process.

Just constant movement, constant movement.

I don't want it to burn, either.

Oh, it's 110.

All right, we good.

I'm gonna toss this in now to bring down the temperature.

Here we go.

Now, I'm trying to bring it back down to around 85,

which is the tempering process.

There's still quite a bit of lumps going on.

Again, all that texture I was talking about.

It smells like milk chocolate and white chocolate

more than it does anything else.

I guess I'm getting a little bit of caramel,

but not too much.

(upbeat music)

So I brought the chocolate down to 85 degrees Fahrenheit,

brought it up again to around 89,

so now it has this melted consistency.

It is not as smooth, obviously, as I would like it to be.

I'm gonna scoop this now into my piping bag.

(upbeat music)

There we go.

Piping is supposed to make it easier,

which is why I am doing it,

and I can always just scrape off the chocolate later.

So now I just need to do the same thing for the other one.

Smooth it out.

I think we're looking pretty good.

All right.

We have two trays of chocolate here.

Cool.

I totally forgot to taste this when it's all melted,

so I'm gonna give it a little taste now.

I think the first thing that came to mind was caramel.

The chocolate is really interesting in terms of the texture.

So it's like caramel infused with chocolate.

- [Ade] Do you taste the love?

- Do I taste the love?

I don't know. We'll see.

I don't taste it right now in this form,

but I feel like in its final form, maybe.

It has been a couple of minutes.

The chocolate has now set,

so I'm gonna try and get them out.

(tray tapping)

Maybe this is not the best way to do it.

Silicone ones should be easier,

so I'm gonna peel this off.

(Inga gasps)

Ta-da!

This came out better than I expected.

(gentle music)

I'm actually gonna brush on gold dust that I bought.

It is an edible gold dust.

It's actually made using chocolate powder.

These look so good,

and I'm really excited now to pack it in my chocolate box.

I'm gonna get a pair of fake chopsticks

'cause I don't want to melt it.

Last one.

Boom!

I think there's like over 40 flavors, maybe,

but look at this.

Wow.

I'm honestly... I have to say,

I am pretty impressed by the chocolates.

I shall give it a try.

Whoa.

I was expecting some sort of bite,

but I think because there were so many truffles,

so much of that caramel filling, the praline,

when I bite into it, it's almost like a fudgy consistency.

It's like a soft, velvety texture,

which is actually really pleasing.

Wow.

So I'm gonna try one of the gold ones,

just because I'm curious.

Honestly, it doesn't taste too different.

I think because the edible dust

is also technically chocolate,

it complements it very well.