How to make Casquero chocolate This very difficult because I've never really shot before I shove broom guides, but not really kind of like a cooking video.

So ah, challenge.

This'd shoot video.

Explain this thing, how y stuff happens so you can go.

But sugar, you go first video.

Just get on.

Actually, what we covered here was one of the key things that took me a long time to work out, which was that you had to brew the casket first before you could do it before you could dehydrate it on for you, contend chocolate, because otherwise it's just got way too much acidity.

Insurgency.

So when you brew it, when you steep it for three or four minutes and then strain it, it still tasted caskets took a flavor, but it doesn't have a real sour, intense, stringent thing that it would otherwise have that it meant that I could get a percentage of the castor in the chocolate, up from about 20% up to 40% which is good because twice as much waste being used is a good thing.

You can still use the brewing liquid that you made to make soda, to drink, to make tea, to make ice cream kind of anything you want.

I kind of like that.

This is made from a secondary waste products.

We took a waste product, we brewed it, which is that weighs product.

And then we're gonna We're gonna make chocolate out of that.

So that's how this works.

So I snuck up onto the roof here.

It's quite mild, which is kind of cheeky because no one's really out up here because there's no barriers appear.

So it's not super safe for people.

But occasionally it's kind of nice toe sneak up and have a look at the view, and it seemed like a good time to try and tell the story off how the whole Casquero chocolate thing happened.

Beginning of last year.

I spent some time in Melbourne and I met a guy.

They're called Yost Backer Ghost is the kind of poster boy for zero waste restaurants said he had a place called Brothel that was doing like zero waste, like they produced, Maybe like this much waste a year everything else is composted.

We used that kind of stuff.

Um, on the thing about Joost hears that he's amazing on Dhe.

He's crazy.

And if you get the chance to go walking in the dandelions with him looking for lyre bird, you should definitely do that.

But the thing about Joost was that she kind of took away the excuse of quality when it comes to waste because alone time, which would tend to justify waste by saying we have to weigh something in order to get the best possible and result.

That kind of made me question that.

So he made me think a lot about wasting what we do with it, what we could do with it.

I went from there.

Eventually, in April that year, I was in Seattle with chef steps, and we're filming a bunch of stuff for the coffee cost with them.

Don't play with the mocha on one of the things they created for that was the thing they called dark matter, which waas ground coffee ground into cocoa, butter and sugar instead of using conquer names on DDE.

That was interesting, but I know a few people who tried it on it's not quite delicious, but I came home from that trip and I was playing around with it quite a lot, and I just couldn't get it to work.

And that one day I think I was bagging up some Casca on my wrist.

It was really dry and brittle, so I wondered if I could use that in place of ground coffee to make this chocolate product, and it turns out you can.

The texture was superb.

It was just like chocolate.

But the flavor wasn't right, and so was I talked about yesterday.

It took me a long time to work out that you needed to actually extract some with the flavor from the cherry before it tasted really good.

Now we're the point where the end result, I think, actually tastes really good.

Way served a lot of this at the London Coffee Festival earlier this year.

Hundreds of pieces, thousands of pieces I think we made people were really into it and people were curious about it, so I've wanted to sort of share the recipe for a long time.

So that's what I've been doing started this week, just filming this sort of stuff on Uh, yeah, on Monday is a video.

That's for what the rest of the week holds.

We'll see.

Going to Brooklyn can see Russ Brown.

It's got a new shop.

Seem like Brown record a podcast about coffee.

It's a good day confection, a za podcast of just two people talking about greatness of confectionery.

I feel that we've argued about this frozen time.

Hey, buddy, shame is just like he asked.

We're going to rush that shot that he let me do it slow China's water, some wine wine.

So we're gonna have a look at that.

So that was Ross's shop personally Beer shop that he's opened that does a bit of wine on.

I tried to convince him ahead of time to let me do like a flow chart to help people buy wine, because no one sells wine the way that most people buy wine.

Like most wine shops like libraries, we have to know exactly what you want, and it's all laid out neatly.

But it doesn't really answer the question of I need to drink something on its own that's white, and that's not too expensive, which is pretty much it.

So those three choices like, what color is it?

How much is it and what am I drinking it with?

Nothing.

A little food or some food that needs something to really kind of like cut through.

There's the questions we wanted to answer with the flow chart.

Well, I think it'll be intrigued to see what works and what sells in the future.

So this is kind of cool for me to come and see this project having had a little bit of influence in it.

Um, Andi, we'll see how they go.

So today is the last day off making the cask or chocolate.

So we just got a temperate, set it into some bars, and also we have thio try it on top of toasted good bread like salty butter and then, like, melted casco chocolates.

I think that's gonna be epic.

I'm just so into the texture of this right now.

What we're gonna do now we have butted up some pieces on.

We'll give them to people, see what they think.

Good, good amount.

Chopper on your place.

Their success.

Thank you.

Don't know what you think.

Detection.

Taste that raising concentrated Nutella a more intense flavor.

Stating good deadlocks, sticky notes.

Three Next good arrival ritual.

You taste it.

So I think it's safe to call this a success.

It's a beautiful Friday evening, and I'm heading in to central London to get a caffeine where there is the London Lata Smackdown Tonight could be a day today that made me think about our relationship with the press.

A journalist from a pretty Roman US newspaper came by today, and it really upset with me the way that I kind of felt like I had to accommodate his.

Every question is every request because he's from the press because we feel way need the press.

We need to be relevant.

We need to be written about Ana.

In the end, I kind of felt like he came with an article that he wanted to write regardless of what I said.

It was just looking for me to say the right quotes, to kind of confirm what he wanted.

And I really, really don't like that, that he didn't record the thing.

Probably just took notes that that was not cool.

So you see how that goes.

But tonight should be pretty interesting.