チョコレートの使い方50選

チョコレートの使い方50選

Nick:
In this video we’re testing 50 ways to use
chocolate, with the methods getting crazier and crazier
the longer you watch. And at the end, MrBeast and I will give one
of you watching a free lifetime supply of chocolate. But we’re starting with this giant
chocolate fountain in 3, 2… Hit the red button, Patrick! Patrick:
Oh, no way! This is sick. Nick:
While the fountain fills up, I need your help
with something. Which is better: brownies or chocolate chip cookies? If you’re “Team Brownie”, hit the “Like” button! And if you’re “Team Chocolate Chip Cookie”,
hit the “Subscribe” button! Patrick:
This is the best chocolate fountain I’ve ever
seen. It flows beautifully. Look at this! I think
this is about to be the best video you’ve ever made. Nick:
I think we should make some chocolate covered
strawberries. There’s 2 different ways to do it. First, some people like to fill up a
cup with strawberries, collect a bunch of that liquid chocolate… Patrick:
That looks crazy. Nick:
And then pour that beautiful chocolate all
over the strawberries. And I have to admit: it actually looks pretty
good that way. But the other way and the way I like better is to grab a skewer and go
directly into that chocolate fountain. Patrick:
Mine is perfect. Nick:
Once they’re fully coated,
we’ll cover them with some thin streaks of white chocolate. Patrick:
Okay, so we have all these chocolate dipped
strawberries. Where are we gonna put them? Nick:
Chocolate balloon bowl. Patrick:
What does that even mean? Nick:
There are these really viral videos online of
people dipping balloons in chocolate. And then when you pop the balloon,
you’re left with a perfectly shaped chocolate bowl. Patrick:
That’s sick. Nick:
All we’re gonna do is dip this balloon into
the chocolate. Patrick:
I’m really nervous that’s about to pop…
because of the heat of the chocolate. Nick:
Once it’s fully coated in chocolate,
I’ll set it down, and we just let it dry. This is what they look like, once hardened. Patrick:
Oh! That’s amazing. Nick:
Patrick, I’m gonna switch places with you. I
will let you do the honors and pop the balloon. Patrick:
Okay, here I go. Whoa! Alright, that’s fun. Nick:
This is crazy. It’s just a bowl. One more. One more. Patrick:
Alright, here I go. I could do this all day. Nick:
3, 2… Patrick:
Whoa! Nick:
Look at how the balloon stays attached
inside, and you just so easily peel it right off. Patrick:
That is literally the perfect bowl. Nick:
Now all we do is just stack in our chocolate
covered strawberries. And here are our chocolate covered
strawberries in a chocolate bowl. Moving on, we’re gonna do something called
the “Chocolate Hand Mold”. There was this really viral trend that went around of people
pouring liquid chocolate onto their hands and then holding super still to try to form the
perfect chocolate hand mold. So I brought in a subscriber named Holly, so
we can try it out ourselves. Holly:
Hey, guys! Nick:
Why did you agree to let me pour chocolate
all over your hands? Holly:
I don’t know. I’ve never dipped my hand in
chocolate before. Patrick:
Nick, why don’t you want to use my hands? My
hands look like I came out of a cave. Nick:
The first step, Holly,
is for you to put your hands in this bowl of ice water. We’re gonna get your hand as cold
as we possibly can, so the chocolate starts to harden around your fingers. Whenever you’re
ready… Holly:
Alright. It feels really warm after the
water. Patrick:
I’m so jealous you get to do this. Nick:
Aside from the fact that Patrick and I don’t
have great hands, the other reason we can’t do this is because Holly’s gonna have to hang
out for a while, just holding her hand still in hopes that the chocolate actually forms
around her hand. So now, Holly, just position your hand,
hold it perfectly like that, and just go hang off to the side! Do not move! Holly: Alright.
Nick: And now, while Holly’s hand
hopefully hardens, we’re gonna try a few more quick things here. Pat’s gonna collect our
last chocolate from the fountain, and then we’ll move it off to the side. Nick: Bye-bye, chocolate fountain!
Patrick: Oh!
Nick: What we’re making now is called “Blueberry Chocolate Bark”…something I’ve always wanted to make,
because the videos are so incredibly satisfying to watch, and it actually looks
really simple. All we do is go back and forth with lots and
lots of chocolate, and the idea here is that we need to connect
all the blueberries together. Patrick:
This is so satisfying to watch. Nick:
The only final step is to hit it with a
little bit of Osmo. Patrick:
And that’s it. Now we’re just gonna let this
cool. Nick:
And once finished, it’s gonna look something
like this. This thing looks amazing. Patrick:
That’s so cool. Alright, here we go. Oh, perfect. Nick:
This is awesome. Patrick:
I love how easy this one was to make. Patrick: Now I gotta try it.
Nick: Let’s see! Patrick:
That’s good. And by the way,
the salt totally brings it over the top. Nick:
Wait until you see this next thing! This
right here is a “Chocolate QR Code”. Patrick:
Let me try to scan it! Nick:
Go ahead! Patrick: Oh, no way!
Nick: Shh-shh! Don’t…don’t say what it is! We’ll give
anybody else watching a chance to scan it real quick. Go ahead! Whether you’re on the
TV or the phone, get a quick scan of the QR code!
But spoiler alert: it’s a link to the Osmo website, where you can get the best seasonings
anywhere in the world. We have seasonings for steak,
chicken, seafood and an all-purpose flaky salt. And for a very limited time,
you can also try my brand new Chef’s Collection, including all my favorite
seasoning bundles, which I crafted just for you. Patrick:
The best part about a “Chocolate QR Code”? You could eat it. Nick:
What’s your favorite Osmo seasoning? Patrick:
Definitely the steak one. Nick:
Well, it’s funny you say that, because our
next thing is a chocolate dry-aged steak. Patrick:
What? Nick:
I had my friend, Max The Meat Guy
take a beautiful Wagyu rib roast and cover it with lots and lots of chocolate. He ended up dipping it over and over again to
get enough chocolate that you really get that chocolate flavor in there.
And once it was fully coated, he put it into his dry-ager for 15 days,
after which he took it out, cleaned it all up for us,
put a nice big piece in the mail, and…here it is. Patrick:
No way! You could send meat through the mail? Nick:
Hoping it’s still safe to eat. Wait, what? Seriously? He…he didn’t even pack it up. Patrick:
He just threw it in the box. Nick:
There’s absolutely no way this is safe for us
to eat. Patrick:
Oh, my gosh! Look at that! There’s chocolate
pieces on it. Nick:
He cleaned it really well,
but there is still quite a bit of chocolate left on here. Nick: Oh! Oh!
Patrick: Really? Nick:
Oh, I don’t like the smell of that. Oh,
I do not like the smell of that. I really don’t like the smell of that. Patrick:
That’s not good. Nick:
Well, there’s only one way to find out if
this is good, so…
Patrick: Wait! We’re gonna eat this? Nick:
I’m just gonna follow that line of fat all
the way around to get this nice portion here. Now all that’s left is to cook it. A tiny bit
of oil down on the bottom of the pan. Patrick:
And we’re not gonna put any salt on it, just
so we can taste that pure flavor. Nick:
Once our oil is nice and hot,
down we go with our chocolate dry-aged steak. Actually…looks pretty good
right now. Patrick:
Yeah, it does. Nick:
Once it gets a nice crust on the first side,
we’ll flip it over. And then we need to butter-baste. Nick: I haven’t cut my butter up yet.
Patrick: What? Dude! Patrick: What is that?
Nick: My butter. What are you talking about? Patrick:
Are you kidding me right now? Nick:
A little bit of butter in there… Patrick:
That makes no sense. It kind of does smell like
chocolate in here. Nick:
It does smell like chocolate. Patrick:
Yeah. Nick: Oh!
Patrick: Oh, wow! Nick:
Nobody can tell me chocolate steak doesn’t
look good after this. Once the steak looks like this,
I think we’re ready to cut into it. First, listen to the crust! Patrick:
Perfect. Nick:
And Max made me promise I’d eat it rare. Let’s see how we did! We nailed that. Patrick:
Some might say that’s actually raw. Oh, wow! Nick:
That is insanely good. I’m getting a little bit of that chocolate
cocoa… Patrick: Yeah.
Nick: A little bit of that dry-aged funkiness. Patrick:
I also get a little bit of that coffee flavor
for some reason. Nick: I love that you just said that, because our
next thing actually has coffee.
Patrick: No! Nick:
We’re gonna try the “Melting Chocolate Coffee
Hack”. I’ve seen so many videos online of people
taking a chocolate bar and pouring their hot coffee right over it,
and the chocolate bar slowly melts into the cup instantly, upgrading your coffee. First we need our coffee.
And most importantly, we have 6 different molds to choose from. Which one would you vote for? Patrick: I’d pick this one right here.
Nick: I agree. Here we go. Nick: Oh, wow!
Patrick: Oh! Look at that!
Nick: Oh, wow! Nick: Oh, wow!
Patrick: Oh! Nick:
It’s starting to fall. Watch! Patrick:
Oh, it just fell. The middle fell. Nick:
Let’s try a thinner one! Patrick:
Here it comes. Nick:
Oh, that’s the nicest espresso we’ve made so
far. Patrick: That looks amazing.
Nick: There it goes.
Patrick: Oh, my…
Nick: That is awesome. Patrick:
That’s so cool. Cheers! Nick:
How does it taste? Patrick:
Worth it. Chocolate coffee. How can you hate this? Nick: Save a little bit! We’re gonna need it for
what’s next.
Patrick: Okay. Nick:
This next thing is called the “Chocolate
Cracking Latte”. The way it works is simple. People take a normal iced coffee cup,
but then line it with chocolate. And once you put your coffee in there,
you can squeeze the cup and crack all that chocolate into the coffee. You start. Patrick:
Alright. I’m gonna pour my chocolate into
my cup, and then rotate the cup, until it’s covered with chocolate. All we need to do now
is pour out the excess chocolate, and we’re good. Nick:
Oh, it’s like a splatter painting.
I love that. Patrick:
That does look pretty cool. Once the cups are
coated on the inside… Nick:
…let them harden, and you’re ready to pour. Pat’s gonna use the coffee from our last
hack, and I’m gonna use matcha, because I think it’ll look cool. We’ll pour our drinks
into the cups… and now we crack. Patrick:
Oh! You know what’d make this better? Nick:
What’s that? Patrick:
Some kind of chocolate whipped cream. Nick:
How about chocolate dalgona? Patrick:
Oh! Nick:
Remember that trend, where everyone was making
this beautiful whipped foamy coffee, that completely took over the internet? And I have to admit: even I made it at home a
few times, because it was that good. Patrick:
Yeah, of course, I made it too. Nick:
It turns out you can do the exact same thing
with chocolate. Patrick:
What is that thing? Nick:
You can think of it as a reusable whipped
cream can that can whip anything. These canisters…charge it up and turn
whatever’s inside here into foam. Listen! Patrick:
Whoa! Is it safe? What’s happening? Oh! Don’t…don’t do that! Nick:
Now all we do…quick shake… And then we should get perfect chocolate
cream. Patrick:
Whoa! Nick: Isn’t that stuff cool?
Patrick: Oh! It’s so good. What I love about this
chocolate dalgona is… It’s so light and fluffy. Nick:
What if I told you I could make something
even lighter and fluffier out of chocolate? Patrick: No!
Nick: Chocolate cotton candy. Patrick:
No way! Nick:
I don’t want them to have to wait, while we
open this thing up. So duck down with me! Ah! It’s open. Patrick:
That was easy. Nick:
I almost forgot the most important part: our chocolate cotton candy mix. Patrick:
I didn’t even know chocolate cotton candy
even existed. Nick:
Here are the instructions for our machine. Patrick:
We’re gonna need that. Nick:
All we do is turn on the heat and then the
power… And this thing is gonna start to spin. Patrick:
Dude, this thing is spinning super fast. Nick:
While this heats up, we’ll bring back in
Holly to see how that chocolate hand is doing. Holly:
I’m back. Nick:
Does it feel fully hardened yet? Holly:
Not yet, but I think just a couple more
minutes, and it should be good to be taken off. Nick:
Keep that hand in the same spot, and we’ll see
you in a little bit. Holly:
Alright. Patrick:
Good luck! Nick:
This feels already like it’s getting pretty
hot. So I’m gonna pour in some of this chocolate sugar floss, and we’ll pour in our
sugar. Nick: Here we go.
Patrick: Oh! I see it. I see it. Nick: We’re good.
Patrick: Oh!
Nick: We’re good. Patrick:
Watch this! I’m really good at this. Nick:
Okay. Yeah. Pat, come on!
Come on! Patrick:
Sorry! Give me a second here! Nick: There you go. Patrick: Oh! Look at that!
Nick: That’s chocolate cotton candy.
Patrick: Look at that! Nick: Until today, I did not think you could make cotton candy
out of chocolate. Patrick:
The whole room smells like milk chocolate. Nick:
Wait! Wait, wait, wait! Pat,
just hear me out! You have to trust me. Don’t move! Patrick:
What are you gonna do?
Nick?! Are you kidding me, dude?
Is this a new look now?
Nick: Let me just get a bite here! Patrick:
Whoa! That’s my hair. Nick:
You gotta try it.
Patrick: I’ll take some from my hair. Nick:
Wow! Patrick:
Oh, that is so good. Nick:
This may be my new favorite cotton candy
flavor. Patrick:
It’s absolutely delicious. Nick:
Now we can take our cotton candy and make
something even cooler: “Angel Hair Chocolate”. Patrick:
My favorite. Nick:
If you’ve never heard of “Angel Hair
Chocolate”, it’s basically just a hollow chocolate bar that’s filled with a soft sugar
floss on the inside. I’m gonna break the first one open here,
and if you look on the inside there, that’s cotton candy. Patrick:
Wait! Wait! I want to break one
too. Oh! The texture on the inside is insane. Nick:
But we can agree the taste is much more
important than the texture of this, right? Patrick:
100%. Nick:
Let’s try it! Patrick: Cheers!
Nick: No! Patrick: What?
Nick: No! Patrick: What? What? Nick:
It’s the perfect combination of “crunch on the
outside” and “soft, buttery fluff on the inside”. Patrick:
That is definitely one of the coolest
chocolate bars I’ve ever seen. Nick:
Right now it is. But later in this video,
you’re also gonna get to see a clear chocolate bar, a holographic chocolate bar…
and a priceless chocolate bar, that was in the actual movie Willy Wonka. Patrick:
What? Nick:
This was so viral, and now I understand why.
But our next one is even more viral. I think you’ve all heard of Dubai Chocolate.
It didn’t just take over the internet, it actually took over the world. And believe it
or not, it’s really easy to make at home. So we’re gonna do it. Patrick:
We’re gonna start off by toasting some
“knafeh”, which is basically shredded phyllo dough. Once you toast it, it gets super crispy. Listen to this! That’s where you get that
crunch. Nick:
Now all we do… Patrick:
…is mix together the shredded phyllo dough… Nick:
…as well as some beautiful pistachio cream. Listen, as I mix this up! Patrick:
Once this is all mixed,
we’re gonna pour this into our chocolate bar molds. Nick:
And once they’re all filled,
we’ll pour some more chocolate all across the tops to cover them up… Patrick:
…then tap it all down to spread it out. Nick:
And once these had time to harden… Patrick:
Those are the most beautiful Dubai Chocolate
bars I’ve ever seen. Nick:
We gotta break into one of these. Patrick & Nick: Oh!
Patrick: I’m gonna break mine. Patrick: Here I go.
Nick: Go ahead! Ah! That wasn’t as good as mine. Camera Guy:
Yeah. No, it wasn’t. Nick:
Let’s try it together! Mhm! Nick: You know how Dubai has the tallest building
in the world? Patrick: Mhm. Mhm.
Nick: I think we just might have the tallest chocolate cake in the world. Patrick:
It’s not that tall. Nick:
No, it’s not that tall. But it is the most
beautiful chocolate cake I’ve ever seen. Patrick:
Yeah. And it’s loaded up with a ton of
chocolate. It is beautiful. Nick:
Love the chocolate dripping down the sides. I
love all the little details on there. It’s an amazing chocolate cake. The only problem: we’re gonna be
celebrating someone’s birthday in just a moment. And it’s missing something. Patrick:
Candles. Nick:
We’re gonna make some white chocolate candles
that only take one ingredient. Patrick:
All we do is melt down some white chocolate… Nick:
And once it’s nice and silky smooth like
this, in we go to our candle mold. Then once hardened, it’ll look something like
this. Patrick:
That’s crazy. Nick:
In goes our candle. Patrick:
Perfect. Nick:
Now it’s tall. We can’t celebrate the
birthday…until we bring in a few last minute decorations, and light the candle. Patrick: It worked.
Nick: And we’re ready to celebrate my dog,
Pepper’s birthday. Patrick:
Pepper! Oh, this is so awesome. Nick:
I’m gonna light these up, and then… Oh, my…didn’t work. Patrick:
Oh, wait a second! Dogs can’t have chocolate. Nick:
I might have an idea: “Chocolate Dog Treats”. Patrick:
How is that even possible? Nick:
These things right here are called “Carob
Chips”. It tastes very similar to chocolate,
but it’s totally safe for dogs to eat. Patrick:
Can I try one? Nick:
Sure. Patrick:
Here I go. Oh! That’s bad. Oh! That’s bad. Nick:
Apparently, it’s the closest substitute you
can really get to chocolate that dogs can actually have. And when you melt it down,
it looks exactly like chocolate. If you take some homemade dog treats and then
dip them in to the carob, they end up looking like the most delicious
dog treats you’ve ever seen. Patrick: Yeah, they look so good. I would eat one of
those.
Nick: Really? Patrick:
Yeah. Nick:
Oh, gosh! Patrick:
I’ll be back. Nick:
Let’s eat! Oh, she really likes her treat. This chocolate cake is amazing. Patrick: You know what I really like with my cake, by the way?
Nick: What’s that?
Patrick: Ice cream. Nick:
How about chocolate ice cream…made with
liquid nitrogen? First, we’re gonna make a really quick ice
cream base, using some milk… Patrick:
Heavy cream… Nick:
Chocolate… Patrick:
And our sugar. Nick:
Then we’ll take a few egg yolks, and as I whisk… Patrick:
…I’m gonna slowly pour to combine. Nick:
Finally, once we’ve cooked it a bit longer
and it’s thickened up, we’ll put it into our mixing bowl. Patrick:
And now it’s time for my favorite part. Nick:
Safety gear on…and it’s go time! This is the fastest way to make ice cream. Patrick:
That is so cool. Look at that! Nick:
And there it is. Patrick:
Wow! That was fast. Nick:
That’s going to be the creamiest ice cream
we’ve ever made. Patrick:
Yeah, it’s very silky. Nick:
With our chocolate ice cream we’ve got some
beautiful toppings. And I think the perfect bowl would be our chocolate hand. Patrick:
That came out great. Nick:
This is the best attempt I’ve seen anywhere
on the internet so far. So great job. Holly:
Thank you! Nick:
Last thing we have to do is to plate it. Patrick:
Oh, this is gonna be perfect. Nick:
You deserve to decorate this thing. Holly:
A few rainbow sprinkles,
a couple of the chocolate beads… Nick:
A couple raspberries on there. Patrick:
This is looking great. Nick: Not bad.
Holly: And that’s finished. Patrick:
That’s the coolest chocolate dessert I’ve
ever seen. Nick:
I’m guessing this won’t be a surprise,
but we’re gonna make a chocolate milkshake. Patrick:
Classic. Nick:
First, into a blender with all of our
chocolate ice cream… Patrick:
…a splash of chocolate milk. Nick:
Don’t get rid of the milk carton,
because we’re gonna use that for our next thing. And after that,
you can add whatever else you want. Patrick:
And now we blend. That looks pretty good. Nick:
Let’s add a little chocolate to the inside of
our glass… Patrick:
…then pour in our milkshake! Nick:
Plenty of whipped cream and a cherry on top. And that’s what I call a chocolate milkshake. While Patrick tries that,
I’m gonna leave this carton here and go get ready for our next thing. Patrick:
I gotta stop. I gotta stop. Nick:
You’re just going to eat it somewhere else,
though. Patrick:
Dude, it’s so… Guys! You guys have to try
this. I’m being serious. This is really good. Nick:
Did you ever see those videos everybody
seemed to be making online, where they were making chocolate fudge inside of a milk
container? We’re gonna do exactly that. Patrick:
Into some chocolate milk, I’m gonna add in
some gelatin, and whisk this up to combine. And then I’m gonna pop this into a
microwave, and let this go for about a minute. Nick:
And while he’s doing that,
I’ll add in the rest of my chocolate milk into a pot, along with a sprinkle of sugar,
as well as some chopped up chocolate. And then I’ll just stir, until all that
chocolate is melted. Patrick:
Finally, we’ll combine everything together. Nick:
And to finish, we simply open up this
chocolate milk container. That’s what’s gonna give us our nice
square mold. Patrick:
You gotta strain it. And once this sets in
the fridge overnight… Nick:
…it’s all ready to cut. We just let it fall out onto our cutting
board. Patrick:
Look how jiggly this is! Nick:
And now for the best part of all,
cutting it into nice slices. Nick: Wow!
Patrick: Those look crazy. I gotta try one. Nick:
It’s actually pretty good. Patrick:
Yeah…it’s kind of slimy. Nick:
Not as slimy as “Chocolate Slime”. Patrick:
Dude, there’s no way you got “Chocolate Slime”! Nick:
These may look like normal chocolate bars,
but you can’t eat them, because they’re Slime. Alright, be quiet! I’ll break mine first. Here we go. Patrick:
Oh! No way! Nick:
The reason I wanted to make these is because
I’ve seen so many ASMR videos online of this really crispy, amazing sounding Slime, that
people crack into and play with, and you just want to sit there and watch and listen. So I wanted us to do the same thing. Patrick:
This is so satisfying. Nick:
You want to see something even more
satisfying? Patrick:
Of course. Nick:
Hot chocolate bombs. Patrick:
I’ve always wanted to try one of these. Nick:
So Pat, the important thing… Which one are you gonna choose? Patrick:
I love Oreos, so I’m gonna take that one. Nick:
Awesome. I’m gonna go with the caramel one. Patrick:
Not a bad choice. Nick:
I’ve also got a special surprise you can stir
this with, which is a chocolate spoon. Why don’t you go first? Be really careful
putting that in! Patrick:
I’m gonna have Nick pour, because I don’t
trust myself. Nick:
Here we go. Patrick:
Oh! Nick:
Wait for it! Patrick:
Whoa! Look at it! Whoa!
That looks crazy. Nick: I think mine’s gonna look cooler.
Patrick: Oh! Nick:
Let’s see! Here we go. Patrick:
Oh! Here it comes, here it comes, here… Nick:
Here we go. Boom! Look at the marshmallows. Patrick:
Oh, that opened up so cool. Nick:
How great is this?
Patrick: This is awesome. Nick:
I’m gonna use a hot knife to cut this one
open, just so you can see what it looks like, when
it’s not melted. Because I’m very curious, and I’m sure you are,
too. Patrick:
Oh! What is this, though? What is the white…? Nick:
Wait a second! Is that…? Graham crackers, marshmallows, chocolate…
Are you thinking what I’m thinking? Patrick: I think so.
Nick: S’mores. The best thing ever to make over a campfire. I’ll bet you guys anything, I make my S’mores
way different than he does his. Patrick:
Well, mine will be better. Nick:
Let’s see! S’mores are easy. Nick: All you need is chocolate…
Patrick: Yeah. Nick:
I always think S’mores are better with a
giant marshmallow. Patrick:
These are huge. What is this?
This is not normal. Nick:
My trick is: I take my marshmallow and I bite
off just a little bit to expose the sticky part here. Then I press on my chocolate, and
it sticks to that sticky part. And the chocolate will melt right over that
marshmallow. The best part: I can spin it all the way
around, and it stays on there. Patrick:
Okay, that’s a little genius. My method is
simple. You just put your marshmallow on a stick,
and then you just place it on the fire and let it sit. Meanwhile,
you get the rest of the stuff ready. I’m gonna get my Graham cracker. I’m gonna
split it in half… Patrick: We’re gonna put 2 pieces of chocolate here…
Nick: Patrick?
Patrick: Yeah? Nick:
Seriously? Patrick:
Yeah. This is part of it,
dude. Leave it! And this is the fastest way to toast it by
far. Place that right on top of your chocolate to
kind of melt your chocolate! And right here is the greatest S’mores you’ve
ever seen. Nick:
That is disgusting. The entire thing is just
lit on fire. It’s not even a S’more anymore. This is the perfect S’more. Look at how perfectly that chocolate is
melted on top! Patrick:
Yours does look pretty good. You can even see the Mr. Beast logo. Nick:
Yeah. And remember: at the end of the video,
Mr. Beast and I are gonna choose one of you
watching to get a free lifetime supply of chocolate. Imagine never having to buy
chocolate again in your entire life! Patrick:
One of you watching is very lucky right now. Nick:
S’mores are awesome. But there’s another
thing that you can make with chocolate that has all the exact same ingredients and tastes
even better. And it’s called “Chocolate Pizza”. Patrick:
That sounds amazing. Nick:
We’ll start by painting the entire crust with
a little bit of syrup. Patrick:
Next we’re gonna use Nutella for the pizza
sauce. Nick:
Oh, wait! This is crazy. Pat used to work at
Domino’s. Patrick: Yeah.
Nick: And because of that,
he knows how to assemble a pizza better than anyone I know. Now, on with our marshmallows. Like I said, it’s already got all the
ingredients of a S’more. Patrick:
Where’s the Graham cracker? Nick:
In the crust. Patrick:
Oh, that’s why it smells so good. Nick:
And now, before we add on the rest of our
ingredients…into the oven it goes to bake. Here’s our baked pizza. Patrick:
That looks amazing. Nick:
But all it’s missing is some chocolate
salami. Patrick:
Chocolate salami? Nick:
This will take us just seconds to make. We’ve
got this beautiful chocolate ganache with a bit of butter. Patrick:
And to that we’ll add some crushed
pistachios… Nick:
…as well as some crumbled shortbread. And then we’ll mix it all up…with the goal
being to get it nice and fully combined. Patrick:
For the final step, we’re gonna lay down
some plastic wrap. Nick:
And then on goes our chocolate salami mix. Once you’ve rolled it up into a nice log… Patrick:
…let it harden in the fridge overnight! Nick:
And then just one final step:
coat it all in powdered sugar, so it looks exactly like salami. Patrick:
That’s cool, man. Nick: The only final test: seeing if it actually
looks like perfect salami.
Patrick: Oh! That looks exactly like salami. Nick:
I mean, just look at this slice! That’s a piece of salami. Patrick:
To finish off this pizza,
we’re gonna add on our salami… Nick:
…as well as a couple slices of strawberry. That
is as good of a chocolate pizza, as you are ever gonna see. Patrick: At Domino’s all we did was…slam…
Nick: Cool. That looks amazing. Patrick: Yeah. Look at that!
Nick: Cheers! Patrick:
Cheers! Whoa! That’s better than any pizza I
ever made at Domino’s. Nick:
We’re making a lot of Italian things out of
chocolate. We just made pizza, then we made salami. How about some pasta? Patrick:
Huh? Nick:
Specifically…”Chocolate Ravioli”. Let’s show them how to make it! Patrick:
How do you make it? Nick:
All you do is whip together a quick chocolate
pasta dough. And then, just like normal pasta,
we’ll roll it through our machine. Patrick:
What? I can’t believe this works. Patrick: Look at that!
Nick: Smell it! Patrick:
Chocolate. Now we’ll lay our pasta dough
carefully over our ravioli cutter… Nick:
…then we’ll press this in to make little
dimples for our filling. And in goes some chocolate cheese. Patrick:
And finally…we’ll add chocolate ganache to
each hole. Nick:
This is chocolate that’ll melt, when we cook
the ravioli. And once we’ve covered it up,
we’ll cut it, so it looks like this. Patrick:
What is this? What? Nick:
I’ll use some Osmo to salt our pasta water
like the ocean. Patrick:
And then in goes our chocolate ravioli. Nick:
These look amazing. Look at those! Once our pasta is cooked,
I’ll add some raspberry sauce to a plate. Patrick:
Then of course, your ravioli. Nick:
And then my favorite part: some white
chocolate, instead of parmesan cheese. Patrick:
It looks just like parmesan cheese,
though. Nick: The most important part here is to see if it
actually spills out.
Patrick: Oh! You got it. Oh!
That’s so perfect. Nick:
Take a bite! Nick: Take a bite!
Patrick: Okay. Okay. Okay. Mamma mia! That’s amazing. Can we please cook some more
Italian food? Nick:
One more Italian thing. We’ll make “Chocolate Spaghetti”. Patrick:
Spaghetti? Nick:
Spaghetti. Right here we have this chocolate
liquid. All we do is put this straw into the liquid. Patrick:
Oh, and then pull the syringe to suck in the
chocolate. Nick:
Now I’ll bring in a bowl of ice water. And that’s going to immediately harden the
chocolate spaghetti. And then all we do is just push the chocolate spaghetti out of the
tube. Patrick:
Oh! What’s going on? Look at this! This is definitely the weirdest way to make
spaghetti. Nick:
We’ll add it to a nice bowl,
along with a bit more white chocolate “parmesan cheese” and a mint leaf to finish it
off. Patrick:
That’s so nice. Nick:
And there you have it. Perfect chocolate spaghetti. What are you doing? Patrick:
I’m spelling out my name. Nick: No, no, no. There’s way better ways to spell
with chocolate.
Patrick: There is? Nick:
There are 2 different methods of writing
with chocolate that we’re gonna try here. The first one is called the “Chocolate Writing
Hack”, and the second one is the “Chocolate Pen”. Patrick:
For this one, I’m gonna drop a chocolate bar
into some warm water, and once it’s fully melted, we’re gonna bring it over to this
bowl. And I’m gonna carefully cut off a small
corner. Nick:
And if you haven’t seen this online,
the chocolate is supposed to harden into whatever shapes or words you make. I’m really curious to see what you’re gonna
write. What are you doing? Patrick:
Just wait! Trust me! Boom! Nick:
Liam? Patrick:
Yeah, because I know there’s a Liam watching
right now. Nick:
Oh! Yeah, that’s probably true. What’s up,
Liam? While we let this harden, why don’t we try out the “Chocolate Pen”? Oh! Good thing it comes with instructions. Patrick:
We’re never gonna learn anything. Nick:
I’m just gonna skip this setup process, and…
Boom! Chocolate Pen. Patrick:
Oh! That is sick. Wow! That’s efficient. Nick:
I made my signature, which is an “N” with a
knife going through it. That’s also a “D” for my last name. Patrick:
That’s cool. Nick:
Only problem is: we just had to do this 4
times in a row, and this thing doesn’t work at all. If Patrick can get his letters off the
ice without breaking them, I think there’s a really good chance he wins
this. One more letter. Patrick:
Let’s go! Nick:
I think it’s fair to say the chocolate
writing hack with the melted bar works a lot better. Patrick:
Yeah, I agree. Nick:
And there is one other really cool thing you
can do by melting chocolate bars. Patrick:
What’s that? Nick:
This beautiful chocolate bark. Patrick:
Whoa! Oh! That’s crazy. Look at all these swirls! These are so
perfect. Nick:
We’re gonna show them how to make it. All you
do is lay out a bunch of squares of chocolate on a baking sheet… Patrick:
…and then toss this into the oven for about
5 minutes at the lowest setting, until it melts. Whoa! These look so shiny. Nick:
And now for the fun part: you take a wooden
stick… Check this out! Patrick:
Oh! Nick:
Yeah. Patrick: That’s so satisfying.
Nick: I know. Isn’t that insane? Check that out! Patrick:
Ooh! That is so cool. Nick:
Is that not beautiful? Patrick:
That is… Nick:
That’s art. Actually,
it’s not really art, compared to the art we’re gonna see later in this video,
including a Ratatouille painting made completely from chocolate, that I’m gonna give
to one of you, as well as a giant Mystery Chocolate Sculpture I’m gonna make with the
best chocolate sculptor anywhere on the planet. But still looks pretty good. Patrick:
After you let this cool… Nick:
…it’ll look something like this. Patrick:
Sick. That’s really sick. Dude, I can’t believe how good this looks. Nick:
I want to see what the back looks like. Patrick: Oh!
Nick: Oh! Because if the front looks like this,
the back probably looks unbelievably cool. Is it…is it awesome? Patrick:
No, not at all. But the front… Nick: I think this is going to make for the perfect
plate for our “Chocolate Sushi”.
Patrick: Genius. Nick:
It’s very simple. All you need: one container
of Oreos and a little bit of milk. Patrick:
That’s it? Nick:
All we do is start separating the cookie and
the filling of the Oreos. Patrick:
Oh! Look how perfect mine came out! Nick:
I kind of wish they sold Oreos that were
already separated…for us. Patrick:
That’d be nice. Nick:
Now into the blender with the cookies only. Go ahead and pulse it up! Patrick:
Alright. Nick:
We basically want to turn this into a dough.
So we’ll add a tiny splash of milk or cream, and then continue pulsing and pouring, until
we get a dough. Patrick:
Okay. Okay. Nick:
Ah! There it is. Patrick:
Yep. Yep. There we go. Nick:
Oh! It smells so good. Patrick:
Amazing. Nick:
We’ll place our dough down on some plastic
wrap, and then roll it between 2 sheets of plastic wrap to make a nice flat dough. You can think of this right here as your
sushi rice. Patrick:
For the filling, we got all the insides of
the Oreo plus a little cream. Nick:
And now just whisk, until smooth! Lay your filling down,
spread it out…and to finish, roll it up, just like you would any sushi
roll! And we are left with the perfect chocolate
sushi roll. Time for the moment of truth. Patrick:
Oh! That is so cool. Nick:
As promised, we’re gonna use this chocolate
bar from earlier as our plate. Patrick:
It looks amazing. But I feel like something
is missing. Nick:
What about “Chocolate Caviar”? Patrick:
But how would we do that? Nick:
It’s not that hard. All you do is add some
hot water to a little bit of chocolate syrup, and then sprinkle in some gelatin and stir it
all up. Then here’s where the magic comes in. Simply drop that solution into some cold oil,
and watch it turn into pearls of chocolate caviar! Patrick:
Oh, that is so cool. Nick:
Would you ever think you could do this with
chocolate? Patrick:
Never. I could do this all day. Nick:
Yeah. It’s fun. When you’re done,
all you do is strain it out, and you’re left with all of this amazing chocolate caviar. Look at how beautiful these are! Patrick:
I can’t believe this worked. Nick:
If you really want to get fancy,
you can put it in a caviar tin like this. And now we can finish off our chocolate
sushi. Voila! Patrick:
That looks so amazing. Nick:
Let’s put some nice Japanese music on here! Nick: And…
Patrick: Oh! Cheers! Nick:
I didn’t think chocolate sushi could ever
look this good. Patrick:
The caviar really puts it over the top. It’s something Willy Wonka would have made. Nick:
Wait till you see what I have next! Close your eyes! I just gotta open this up
real quick. This is an actual chocolate bar that was used
in the movie Willy Wonka. Patrick:
No way! Are you kidding me? Can we open this? Nick:
Before we open it up to see if there’s a
Golden Ticket inside… I want to make something real quick with all
this bubble wrap. It’s called “Bubble Wrap Chocolate”. It was a really big trend that
went around, where people pour chocolate onto bubble wrap. It leaves this really cool
looking texture. That said, I wouldn’t try this one at home,
because it probably leaks a lot of plastic into your food, which is not good.
But we’re gonna try it right now, so that you don’t have to. All we do is pour some
chocolate onto this bubble wrap. Patrick:
And now I’m gonna move this around to
spread the chocolate all over the bubble wrap. Nick:
And just so you don’t have to wait,
we’ve already let one of these harden. Everybody quiet! Just listen to this! Patrick:
Oh, dude! Look at that! Look at all that texture! It looks crazy. Nick: I’m not sure why I want to do this,
but…
Patrick: No! Patrick: Oh!
Nick: I just wanted to get to snap. Okay, now back to our rare chocolates. In front of us are 3 of the rarest
chocolate bars anywhere in the world. Willy Wonka touched this chocolate bar right
here. Patrick:
How much did you pay for this? Nick:
I shouldn’t say. But here’s what I’ve been
waiting to do all video. We have to see if there’s a Golden Ticket
inside, Patrick. What will you do if there’s a Golden
Ticket in this bar? Patrick:
I would call my mom and let her know that I
got the Golden Ticket. Nick:
I cannot believe I’m doing this.
Patrick: Oh!
Nick: Oh! I don’t want to touch this without putting
gloves on. Patrick:
Yeah, you gotta put gloves on. Nick:
I think I can get it off without really
damaging it. Patrick:
Careful, careful, careful,
careful! Nick: Could have been worse.
Could have been worse.
Patrick: Oh! Look at that! Actual chocolate bar from the
movie Willy Wonka. And it says right here:
“Win a trip to Wonka’s Chocolate Factory”. Nick:
My hands are literally shaking holding this. Patrick:
They should be. I mean,
that thing is worth a lot of money. Nick:
Let’s look at the other 2 rare chocolates,
before we open this one! Patrick: Okay.
Nick: This one is a Feastables bar that was
actually signed by MrBeast himself. Patrick:
That’s pretty cool.
Nick: I’m gonna send this to someone who
comments down below. Patrick:
Better leave a comment! Nick:
Now for this… Patrick,
have you ever seen chocolate that looks anything like this? Patrick:
No. Are you sure that’s chocolate? Nick:
Not only is it chocolate,
it is the world’s most expensive chocolate bar. Patrick:
And we’re gonna eat this? Nick:
Oh, yeah. This is a To’ak chocolate bar. Even the packaging it comes in is insane. Patrick:
Yeah, this is the most nicely packed
chocolate bar I’ve ever seen. And it comes with a booklet. Wait, wait, wait! What is this? Nick:
This is a cacao pod. This is the fruit that
grows chocolate. I bet so many of you don’t know this,
but chocolate actually grows on trees in these really weird looking shaped pods. When we’re done with this,
maybe we’ll open one up and try it out. But let’s finish with this first! Patrick:
Sounds good. Nick:
Beautiful box. Here we go. Patrick: Oh! Whoa!
Nick: Oh! There’s a pair of tongs inside. Patrick:
That is so cool. I feel like we discovered
gold. Nick:
Don’t forget though: they give us this
ceramic plate for the chocolate bar to go on top of. There’s more packaging. We’re still not there. We have been
unwrapping this thing for 5 full minutes. Patrick:
It’s never ending. Nick:
There it is. The world’s most expensive
chocolate bar. I’ll get you a piece with the tongs. Maybe
once you try it, I’ll tell you how much each bite costs. Patrick:
Whoa! Nick:
That was a $50 bite. Patrick:
What? That’s like a whole meal and a half. Nick:
Let’s just find out if I had a Golden Ticket,
before I get mad! Patrick:
It wasn’t that good. He got ripped off. Is it
time? Nick: Yeah, I think so.
Patrick: Oh!
Nick: I want to open this bar like a surgeon. Patrick:
Okay. I’m very nervous. Be careful! Slowly! Come on, man!
This thing’s 30 years old. Slow down! Nick:
If there’s a golden ticket,
it’s gonna be on the other side. My heart’s beating so fast right now. Patrick:
I can’t believe we’re doing this. Nick:
Ready? Patrick:
3, 2, 1.
Whoa! Whoa! Nick:
Wait a second! Patrick! Nick: The bar is…it’s plastic.
Patrick: Wait! What? This isn’t real chocolate. Nick:
It’s plastic. Patrick:
We were lied to. Nick:
The whole entire movie… all the props must have been plastic. I thought for sure this was gonna be real
chocolate. Patrick:
A little disappointed,
not gonna lie. Nick:
There is still some good news. We still get to open up a cacao fruit. Patrick:
Yes! Nick:
Here’s the fruit you just saw on that box of
chocolate. These are called cacao pods. And you can do some really amazing things
with them. Just so you understand exactly what this is… You turn it into chocolate by breaking it
open and removing the seeds. And those seeds, if you cut one open, have this purple part on
the inside that eventually turns into your chocolate bar. But on the outside,
there’s this white fruit, and you can use it to make a juice that’s
kind of a combination between lychee, pear and lemonade. So first we’re gonna
use these to make some chocolate water. Patrick: Chocolate water?
Nick: Go ahead and crack one open! Patrick: Ah!
Nick: Check this out! Patrick: Oh!
Nick: Some people say it looks a little bit like an ice cream cone. Patrick:
It smells so good. It’s crazy that this is
where chocolate comes from. Nick:
To make the chocolate water,
we’re gonna empty all these seeds into a bowl. Then we’re actually just gonna take
this coffee press here and add in a bunch of the seeds, and then we’ll cover this with some
water. And after we let this sit for a while, we can press it all down to get our chocolate
water. Patrick:
That looks so good. Nick:
I’m gonna let you taste a tiny bit. Nick: How is it?
Patrick: Whoa! It doesn’t taste anything
like chocolate, but very fruity. Delicious. Nick:
Even just eating the straight up seeds is
insane. But the best part is:
we can make a lot cooler things with this than just water. The first: chocolate shaved
ice. Right here I have this ice core of frozen
chocolate water. The way this machine works is really simple.
I’m gonna slide this chocolate water core right into the center of our machine. Then
Patrick’s gonna close it down…and watch carefully, because this is gonna happen
really fast.
Patrick: Oh! Oh! No! Alright. Stop it! Nick:
Isn’t that crazy?
Patrick: That is crazy. Look at this! Nick: OOh!
Patrick: Oh! That right there is perfect chocolate
snow. Nick:
If you want, you can even cover it all over
after with actual chocolate syrup. Patrick:
That’s amazing. Nick:
Here we go. I just know how good that is. But wait! There’s more. Patrick:
More? Nick:
You can also make edible chocolate glass. Nick: All you need is a little bit of that
chocolate…
Oh! Oh! The pan broke. What happened? Black glass was not meant to break. Let’s try that again! Into a pot, we’ll add some of our chocolate water… Patrick:
Then lots of sugar… Nick:
And finally…some corn syrup. And once it reaches 300 Fahrenheit,
pour it onto a tray and let it harden, until it becomes firm and brittle! Nick: You’ll be left with a beautiful chocolate
glass.
Patrick: Oh! Dude! That’s crazy. I can’t believe it’s
that see-through. Nick:
You want to break it this time? Patrick:
Yeah, yeah, yeah. Check this out! Nick:
There’s one more thing we can do with our
chocolate water that’s even cooler than this. Patrick:
What could that be? Nick:
Clear chocolate bar. All you do is add your
chocolate water into a pot… Patrick:
…and add in a bunch of gelatin, and then add in a few drops of chocolate
extract. Nick:
This is literally just super concentrated
liquid chocolate. Smell that! Patrick:
Oh, man! It smells like I’m in a room with
1000 bars of chocolate. Nick:
And once it’s been fully mixed,
all we do is add it carefully to our chocolate mold. And with a little movie
magic, our clear chocolate bar is ready. Patrick:
That is one of the coolest things I’ve ever
seen in my entire life. I didn’t even know this was possible. Nick:
The craziest part of all is that this should
still taste exactly like a chocolate bar. Patrick:
No way! It tastes like chocolate. Nick:
This is pretty cool, right? Patrick:
Yeah. Nick:
I’ve got an even cooler chocolate bar to
show you. This is called “Holographic Chocolate”. Patrick:
That is crazy. How does this even work? Nick:
I’m actually gonna have my friend, Mark Rober
explain this one. Mark:
The way it works is actually pretty simple. The chocolate mold has a special shiny film, kind of like a holographic sticker, that
presses tiny patterns into the chocolate. Then those tiny patterns bend light in
different directions, which is what makes the chocolate look like a
rainbow. Nick:
Thanks, Mark! Patrick:
He’s a genius. Nick:
All we’re gonna do to make this is just fill
up the chocolate molds with melted chocolate. We’ll do our best to make sure the chocolate
touches as much of the mold as possible on the bottom. And then we get our holographic
chocolate. Patrick:
That is so cool. Look at that! Nick:
Look at mine! Mine has hearts all over it. Patrick:
Mine has this cool triangle pattern going on. This is so cool. I want to do more chocolate
experiments. Nick:
This next one is called “Hydrophobic
Chocolate”. I’m not gonna spoil anything,
but I will tell you: this is one of the coolest things I have ever seen. Patrick:
I can’t wait to see this. Nick:
All you do is fill a bowl up with some milk… I love milk. Grab a spoon and get a nice big
scoop of cocoa powder! And then if you dip it,
it forms a thin layer of milk over the entire thing. But the second you poke it,
the milk slowly falls away. Patrick:
No way! We gotta do that again. Nick:
I could literally do this all day long. This is the most fun thing ever. I’m gonna just keep doing this. Patrick:
Should we just do this for the rest of the
video? Nick:
We’re gonna keep moving along with these
chocolate science experiments, and test what everyone on the internet calls “Indestructible
Chocolate”. Patrick:
How can chocolate be indestructible? Nick:
Well, according to all these videos,
you can do a ton of different things to this chocolate bar right here,
and it just won’t melt. Patrick:
I gotta see this for myself. Nick:
The first thing I will say: not a normal
looking chocolate bar… Patrick: Oh!
Nick: …but I kind of like the look of it. First test, I’m gonna put one in the pan,
and then we’re gonna take a normal chocolate bar, and we’ll stick that right alongside it. Patrick:
So you’re telling me this one’s gonna melt…
and this one won’t? Nick:
That’s what they say. Patrick:
What? Nick:
I want to let this pan get dangerously hot
right now. Wow! It is melting fully now.
Patrick: I see some smoke. Nick:
Wow! This one’s doing nothing. Patrick:
Nothing. It’s just sitting there. How is it
possible? Nick:
Let’s see! Patrick:
Yeah. Nick:
Whoa! Patrick:
That’s like fully melted. Nick:
And then this one… Listen! Patrick:
What? Nick:
It’s just…it’s normal chocolate. The pan is
so hot right now that this water should turn right away into steam. Patrick:
Oh, wow! Nick:
This thing is still untouched. Patrick:
What is going on? Nick:
It survived Test #1. So let’s go to Test #2! The microwave. Let’s toss it in for a minute! No way this doesn’t melt! Patrick:
Yeah, this has to melt. It’s ready. Ah! It didn’t even melt. How is this possible? What is this thing made
out of? Nick:
But it looks exactly the same. Now for the final test: fire. If this doesn’t melt it,
nothing will. Patrick:
Oh, it is burning. But I don’t think it’s
melting. Nick:
How is this thing not melting? It’s on fire, but it’s still not melting. Patrick:
What kind of magic is going on here? Nick:
This does not seem possible. Patrick:
Look at that! What is this thing made out of? Can we please do one more chocolate
experiment? Nick:
Fine. Our next experiment is more magic than
science, but it’s called the “Infinite Chocolate Hack”. You might have seen these videos online, where
people take a regular chocolate bar, then make a few cuts in it, and slide the pieces
around, and all of a sudden, you end up with a free
extra piece of chocolate. Honestly, it doesn’t make any sense,
but we’re gonna try it out, and see if it works. Patrick:
It’s impossible. Nick:
First, Patrick, let’s pick that up! Show
everybody that it’s a normal chocolate bar! Patrick:
Totally normal chocolate bar. Nick:
All we do is take a warm knife and cut right
through the center of the chocolate bar. Patrick:
That’s a clean cut. Nick:
Then we cut out this corner piece right here. Patrick:
Nice. Nick:
And the third and final cut is cutting off
this piece right here. There’s no movie magic here. There’s no trickery. We are showing you
exactly what is happening. This leaves us with 4 different parts,
but when you push them all together, it still turns back into that original sized
chocolate bar. Patrick:
So when does the infinite part come in? Nick:
If you move these pieces out,
then shift this piece up here, and drop this piece back into here…you end up with a free
piece of chocolate. One full bar, one extra piece. Patrick:
What? How is this even possible? These experiments are amazing. Can we do another one? Nick:
One more. How about some “Chocolate Elephant
Toothpaste”? Safety glasses on. A little bit of dish soap
into this beaker, a little bit of chocolate extract… Patrick:
And separately into some warm water with some
yeast. Nick:
And then very carefully…pour this in! Patrick:
Oh! Look at that! Why is this happening? Patrick: Whoa!
Nick: What?
Patrick: Why is this happening? Nick:
Because it’s science. That right there is why
they call it “Elephant Toothpaste”. Patrick:
That was cool.
Nick: Does it smell like chocolate? Patrick:
Yeah, a little bit. Nick:
Well, speaking of toothpaste…
follow me to the bathroom for the next thing! Patrick:
What? Nick…why are we in the bathroom together? Nick:
Well, it turns out there’s a Wonka Chocolate
Toothpaste out there, so obviously, we had to try it. To be fair, it does look pretty cool,
right? Patrick:
Yeah. I mean…but why does it exist?
Also… Isn’t chocolate bad for your teeth? Nick:
It says “Trusted by dentists”,
so it must be somewhat healthy. Let’s see what the toothpaste actually looks
like! Patrick:
Oh, it looks exactly like chocolate syrup. Nick:
Yeah, it does. Let’s brush! Patrick: Oh, no! Ow! Ow!
Nick: It’s making my teeth dirtier. Patrick: This feels wrong.
Nick: This is awful. Patrick:
Look at my teeth! Nick:
And I had to ship this all the way from
Australia. Patrick:
You must have paid a ton for that. And it’s not even good. Nick:
Actually, I spent even more on this machine
right here. Patrick:
What is this? Nick:
This is the cocoa press. It is a 3D chocolate printer,
and we can use it to print anything we want out of chocolate. Patrick:
That’s impossible. No way this is real! Nick:
Well, actually…I already made a few things
with this today. First, I made the Eiffel Tower, which looked absolutely perfect. And then I decided to print a dinosaur,
because who doesn’t want a chocolate dinosaur? And finally,
I 3D printed a chess piece, because we’re gonna need it for what we’re
gonna do right after this. Patrick:
These are next level. Look at this! I’ve never seen a chocolate dinosaur in my
entire life. Nick:
Wait until you see the rest! We’ve got a chocolate rose,
a chocolate bunny, a chocolate moose, this really cool looking
skull…
Patrick: That’s sick. Nick:
A Christmas tree, a crazy chocolate bowl, Albert Einstein and even the shark that
actually moves. Patrick:
How is that even possible? I can’t help myself. I gotta eat the dinosaur
right away. Nick:
Why would you do that? Patrick:
Because it’s absolutely delicious. Nick:
As long as you don’t eat this chocolate chess
piece. Because we need it for our chocolate games. Patrick:
Oh! This is crazy. Nick:
What do you want to play first? Patrick:
Okay. Legos look fun. Nick:
I want to see who can roll the higher number
on a dice. Patrick: I’m gonna win.
Nick: Okay. Patrick: Easy.
Nick: Ready? 3, 2, 1. Patrick: Oh! 10! 10!
Nick: You gotta be kidding me. Patrick:
Let’s go! Nick:
I rolled double 1’s there.
Patrick: I knew I was gonna beat you. Nick:
In front of us we have literally everything
you could ever want to play, all made out of chocolate. Patrick:
I don’t even know how this is possible. Nick:
Did you know when I was a kid,
I took chess lessons every night? Patrick:
Really? Nick:
But we weren’t using chocolate. Patrick:
Yeah…I would assume so. Nick:
We even have a chocolate racket. Throw me something! Patrick:
Okay, here we go. Nick:
I did not mean for that to happen. Patrick:
What? Oh! Nick:
Good thing we’re almost at the end of the
video. Patrick:
These are all so beautiful. It’s like art. Nick:
No, no, no. This chocolate painting is art. Patrick:
Where’s the painting? Nick:
Well, the painting is in here. It’s all
rolled up, and ready to ship to someone watching this video. But what it is,
is a beautiful painting of Remy from the movie Ratatouille, made entirely out of
chocolate. Patrick:
That’s crazy. Nick:
I got a really cool time lapse of the artist
making this painting. Remember: everything you’re seeing here is
chocolate. Nothing else. Isn’t that incredible? Patrick:
That is so cool. Nick:
Since it does have actual chocolate bars on
it, as you can see here, he can’t actually roll
this thing up and ship it. So instead, in the tube in front of me,
there’s a really high quality print that one of you is gonna get in the mail. And
remember: this piece of art right here is one of one. No-one else in the entire world will
have a copy of it.
Patrick: So it’s priceless. Nick:
I’m gonna have you go ship this to a random
subscriber. I’m gonna go make the coolest chocolate sculpture you’ve ever seen. For our chocolate sculpture,
I’m with Amaury Guichon, a world renowned pastry chef and chocolatier, known by many as the “Chocolate
Guy”. Amaury: Hi, everyone!
Nick: You told me you could turn
anything into chocolate. Amaury: Yeah, pretty much.
Nick: So I’ve decided…we’re
gonna make a Minion. You know the Minions? Amaury:
Yeah. Yeah. Yeah. Um…fun. Nick:
You don’t seem that excited. Amaury:
I can bring the excitement up. Okay, I’ll bring the excitement… Haha! Nick:
I want to challenge you a little,
and I want to take this photo right here. And at the end of the section,
I’ll put these side by side. And everyone watching the video is gonna
give us a rating down below in the comments to see how close they think you got it to the
real thing. Amaury:
Let’s do it! Nick:
Alright. Here’s the photo. Let’s go! Amaury:
Step 1: We’re gonna create a body using a
pot. Amaury: We’re gonna fill it with chocolate to create
a shell.
Nick: Whoa! Amaury:
And you see, we have that perfect chocolate
shell all the way around. Nick:
This is gonna turn into a Minion? Amaury:
Yeah. Alright, it’s been 2 minutes. Nick:
Check that out! Amaury:
We’re gonna trim off the top. Nick:
This is crazy that this is how you do this. Amaury:
Next step: we’re gonna use a wood shaving
machine, and you’re just gonna shave it, until
everything is perfectly smooth. You don’t see the Minion yet? Nick:
Not yet. Amaury:
Step #2: We’re gonna assemble both of
them, doing a perfect gluing point. We’re gonna melt down a little bit of what
you want to glue and a little bit of the other element, and add some tempered chocolate,
so it really fused together. Nick:
Here’s the mold for the head. We put it right
on top. Oh! Oh, it doesn’t…
I see. Amaury:
All we need to do is to use a tray that we
warmed up in the oven, and we’re going to melt it to make sure it’s
flat. Now you’re starting to see a Minion? Nick:
We’ve got the head. We’re getting closer.
Maybe we just need…everything else. Amaury:
Now we’re gonna just cut the mouth open,
using a metal spike. You have to go quite hard on it. Amaury: Get the hammer!
Nick: What? Nick:
I better not miss. Ready?
I’m being… Amaury: Yeah.
Nick: …very gentle, because I didn’t want to
break the whole thing. Amaury:
Yeah. You’re gentle. That’s cool. Our next
step will be to craft the arm. So we inflated balloon with water. This will give us the opportunity to bend it
in position. Nick:
Wow! It sets so fast. Amaury:
Yeah. Nick:
Alright, here we go. Amaury:
Perfect. Alright. It’s been about 5
minutes. When you touch the shell,
it’s fully hard. Amaury: Cut the tip!
Nick: What? No way! That’s it? Amaury:
And now we have our chocolate arm. Amaury: Before we attach the arm,
why don’t we give him legs?
Nick: Right here? Amaury:
Perfect. Nick:
Right leg, left leg. Amaury:
We’re going to warm up milk chocolate to
about 30°C, so it becomes like edible Play-Doh. Apply it onto the legs. Let’s put the arms on! Nick:
Arms on. Amaury:
So the Minion has 3 fingers. We’re gonna use our own fingers with gloves
on to craft his finger. Frozen water is going to shock the chocolate
I’m going to put there… Nick: What?
Amaury: Voila! It worked. We have fingers. Nick:
No way it worked! Look at the hands! They look really similar. Amaury:
3, 2, 1. Now let’s use white
chocolate for the eyes! Nick:
Fill it up? Amaury:
Yep. Nick:
Okay. Amaury:
Just take the mold and dump it back in here! Nick:
These are for the goggles now. Amaury:
Maybe you craft one side,
I craft the other side, and then we merge it together. Nick:
Great. My side is gonna look worse. Amaury:
We’re working on the goggles. The widest part will be the part stuck to his
face. And then we’re adding various diameter
cylinders on top of it to create the same effect as the real guy. We’re gonna melt the center to fuse them
together. Nick:
That’s it. Amaury:
Perfect. Melt this for to fit perfectly
inside. Nick:
A top down shot of this looks exactly like a
Minion’s eyes. This next step here is to make the glass
that’s inside the eyeglasses of the Minion. Amaury:
Alright. So we’re gonna pour. And once you have the
perfect inflation, we’re gonna use a fan…blow cold air on top. Nick:
So this is gonna wrap it cool the glass.
Amaury: Exactly. Nick:
Hold the handles? Amaury:
Hold on! 3, 2, 1. Nick:
(Whispers:) What? Nick:
I’m nervous this is gonna shatter.
Oh, wow! Look at that! Amaury: Next step is going to be to glue the lens.
Nick: They’re in. And it looks so good. Goggles on. Amaury:
Tempered cocoa butter…we’re gonna spray. Nick:
Whoa! Whoa! Wow! That is fun. Amaury:
The first step is to spray the entire body
with yellow to cover every surface. Nick:
This is classic “Minion yellow” color right
here. The last couple steps here:
we gotta add the silver around his goggles. Amaury:
We’re gonna paint the feet and the hand
black. Let’s go! Nick:
I thought it would be best if we fast forward
to Bob all finished…but we still need the banana.
Like that? Amaury:
It has to feel natural. Nick:
Bob, a Minion. Before we show the picture, I think everyone should get a really close
look at our Minion. We’ll show this side by side. Here’s the picture that we started with. And
here is the final Chocolate Minion. Please go write a comment down below! Give a rating out of 10 on how well you
think we did! I have just one thing left to do in this
video. It’s the only thing cooler than this chocolate sculpture right here.
Free chocolate! MrBeast:
That’s right. I’m grabbing a random
subscriber out of this hat, and you are winning free Feastables for life. One of you guys watching right now. Nick: This is a big moment.
MrBeast: Big, big moment. And the winner is…
@Katerina813. You just won a lifetime supply of Feastables.

Watch to the end to see MrBeast and I give one lucky subscriber a lifetime supply of chocolate!

Thanks to Nathan Wyburn for making our insane chocolate sculpture: www.instagram.com/nathanwyburnart

Thanks to Dessert Works in Boston for the amazing chocolate cake

I love Hestan’s cookware and use it all the time, especially for things like melting, tempering, and baking chocolate, which is why you see it in so many recipes in this video. If you want to cook with the same cookware I use, shop @HestanCulinary and save up to 10% with my code NicksKitchen10: https://bit.ly/4s7rNQm

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