Fritz 11 Portable

[Lara Preece]

Im not fearful of what's in the basket.I think I'm a little excited, actually. I grew up in Denmark. Where? Denmark. Scandinavia is the home of the Vikings. But I'm super competitive, you know, since I was 14-15 years old. I like my research. Very bold, very straightforward, very white. Sure he was behind to be nice. I'm making goat cheese, big and mild. Lemon, dark chocolate. Mousse. I like my mousse. A robust, big flavor chocolate. Can ask mousse. I'm going to nail round number one. Chef Fritz, what are you making for a whipped element, sir? Moose. It's awesome. It's crowded in here. Can I use this? Yeah. It's somebody they're all different, you know? Chef Fritz looks like he's going to go skiing. He got his goggles on. Yeah, he's dealing with something with liquid nitrogen. I'm still wearing my glasses. We're going to make an ice cream utilizing the bread of the grilled cheese tower and some juice of the myelitans. So I pour my ice cream better into squeeze bottles, and I make little drops into the liquid nitrogen. And I'm very happy. Somebody's shaking my table like crazy. Sorry. Chris is a little nervous, but I think he can take a few deep breaths. It seems like he's got it handled. Sorry. Made a little bit of ganache decoration. It on my plate. Time is ticking. And I'm like, oh, my God.

The challenge is serving up big ol helping a romance. One nervous guy is going to propose marriage right here on the show, and four great chocolate tears are going to help him set the stage. The top showpiece is worth ten grand and hopefully wins. One guy's girl of his dream. From Norwalk, Connecticut. Fritz Nipshill chocolate surprise proposal. Think it's a brilliant idea. It's their future that you're being a part of. So truly, really exciting, and I truly hope people say yes. All right, competitors are going to have five minutes each with well, to ask him as much as you possibly can in those five minutes. Sounds good. Ready? Having a guy who's going to propose to his girlfriend, that's huge. If I were to propose on the show hi. Friday. Nice to meet you. I would really, really want the competitors to listen to. But what is important to me when did you meet? If you want to know, our first date was at some dive bar in Seattle playing pool there. Any pets? Novice. She loves pugs. Hobbies. What do you like to do? We like weird kind of foreign board games. The favorite colors I should know about? She's crazy about green. Crazy colors that burn your eyeballs out. Flowers. She like flowers? Yeah. Gerber daisy. I thought it'd be cool if you could make a flower that maybe I could pick off the showpiece and give to her. Thank you. Damn, that's a cool girl. Where do you find girls like that? Okay, so here are the rules. Each of these show pieces needs to be at least 4ft tall or 4ft wide. And besides a few structural supports, it's got to be all chocolate show pieces themselves. Got to be romantic and personal because Will is the one that's going to choose the winner. And I bet this is going to be close. I was on fire. I think it's huge to be a part of somebody's proposal. We got to make giant hearts and really embrace the story. We're going to be applying mosaic on every single half of the chocolate hearts. Guess you could call it the four corners of love. On the romantic corner, we're going to be writing love. Then on the other one, we will write the initials of gum and bride to be. We will then try to capture where they met. So it's got to be really personalized, and that is the strength that I'm bringing to this challenge, is to make everything really personalized. You know what I would like us to do? I would like us to move it to that board. I make a decision to move the piece to the base board. Will be easier that we move it now without all the plank. Then we have fixed all the small pieces while it's standing there so we don't have to move with the small pieces on it. Don't lift it. Oh, my God. We're not going to let wheel down. That was really what a lot of this was for me. He would be so disappointed if one sculpture didn't make it. Yeah. I'm very relieved that it's now up. There still a lot to do, though. Competitors, this is your 1 hour warning. Use these last 60 minutes wisely. Where did the time go? It would be amazing if you pop the question in front of our sculpture. Really came back strong. I'm very happy with the way we came back. 30 seconds. Maybe you could get one round, one down. 54321. Competitors, stop your work. Very good job today, ma'am. Okay, Britz, you're up next. It's born a ball. Keep it level. Who knows if somebody's going to tilt it one inch to the left, is going to break on the right. Slide it slowly. Thank you. Great job. Thank you, guys. Thank you. That felt great.

Master chocolate maker Fritz Kinipchel has been turning out his fine, eclectic truffles for the past seven years, from bonbons with a spicy heat of tangerine and red chili to liquid caramels encased in dark chocolate and topped with sea salt and many more. If you go to chocoplogie His Chocolate Lounge and Cafe in South Norwalk, Connecticut, you can see how Fritz and his team produced these chocolates for gourmet stores across the country. this is the fill up on the dark chocolate. Fritz explains that raw chocolate must be tempered first in a Tempering machine, which melts chocolate at the proper temperature, maintains it, and allows the cocoa butter to crystallize. When it cools, you get shiny, crisp chocolate. Here, Andrew Dixon fills a mold with dark chocolate before setting it on a machine to shake out the air bubbles and drain away excess chocolate. So this is how your depth of chocolate is inside. When it cools, it forms a chocolate shell that then can be filled. This one has a strawberry lemon thyme ganache. Inside, another features a dark chocolate filling. When the inside is set, it's back to the Tempering machine for another dose of chocolate. Spreading it out forms the bottom of the truffle. Designs can be painted into the molds with contrasting chocolate. Here, Sonia Martinez applies a swirl before adding a white chocolate shell and mint ganache filling. At another station, truffles get a dusting of edible coppers before getting packed into colorful boxes. It's a lot of work, but now you know why. Fritz's chocolates sell for $60 a pound, and in the shop, they go for a dollar 50 a piece. But if you're the owner, you get to sample whatever you like. I'm Paul Lin for Dow Jones Online.

Can you believe it? We have one of the best chocolateiers right here in Norwalk, Connecticut. His name is Fritz Knipschildt. Am I saying it right? Good. And he makes delicious candies and he's developed something specially for our catalog. It is a bush de Noelle, but not a Boost Noel cake. But this is instead had a Bush Noel made out of marzip, chocolate and various and sundry other delicious things, right? That's correct. And they're beautiful frits. You really are. And he's kind enough to come and visit with us today so that he can show us how to make a bush noelle, which is a yule log out of candy. This is so delicious, this chocolate. It looks like milk chocolate, but it has something else in it. What? This is chandua. It is milk chocolate processed with roasted hazelnuts. Chanduja is also available in specialty food stores like any other dark chocolate. So you're going to make what out of it? We're going to make a ganache. Have chopped up the chocolate a little bit. We have to bring the cream to a boil. Okay. So a ganache is really like a very thick melted chocolate. Correct. I pour this in, please. So how much chocolate is there here's? 400 grams of chocolate, which is 13 and a quarter ounces. And then how much heavy cream? Then we have 320 grams of heavy cream and that translates to ten and two thirds ounces that is boiled up with 60 grams of sugar. So that's 2oz of sugar. Okay. Well, we can manage that. And then the butter is 80 grams of butter, which is two and two thirds ounces. So GIANDUJA is spelled G-I-A-N-D-U-J-A. Okay. When it's done, nice and smooth. Looks beautiful. We set it aside hopefully overnight or around 8 hours. Oh, why? It's better to rest. Yeah. Okay. Then over here we have the finished. So this is the same thing. It's been sitting for 8 hours. A little darker. Does it get darker? It gets a little darker. Oh, good. Okay. What we're going to do is we got to roll the marzipan out and we're going to use did you make your own marzipan? No, from Oden's. Marzipan. That's from my hometown, actually. Oden. Where are you from? Denmark. So what we do is we're going to sprink a little confection sugar on the table marks the pan is really ground almonds and sugar. That's great. So you just use that powdered sugar as flour, really, to keeps it from sticking. Yeah. So how many ounces of we have one pound of Mars. one pound Okay. So that's 16oz. And we're going to cut these into rectangles and you can of course, reuse this. Yeah. We're going to make some small holly berries and other beats with a marzipan. You shouldn't have any trouble finding marzipan because it is available in most supermarkets, this wonderful brand, or in gourmet stores, right? That's correct. So you need three rectangles. So each one of these makes one candy cake? That's correct. You got to dust off a little bit of the conflicts. You go. Then we're going to spread out the shanduya ganache. How much? Like three spoons? A little bit more. And then we just spread it out even over the entire thing? Yeah. And then we're going to sprinkle them with pistachios, pretty much a little bit like Oliver just so when we cut it, we have the beautiful colors of the queen pistachios and also the wonderful taste of them, of course. I love that. Now, are these salty pistachios or unsalted? Unsalted. Then we're just going to roll it like this. And if we can, then we're going to set them aside for an hour in the freezer so they're nice and easy to work with. And we should have two ones in there. Yes, you do. So we put the ganas bag on the stove, so it's going to be a little softer. And the scrapes we have left over we can use for holly berries, holly trees, and leaves. Sorry. So you colored this with a paste color, with a nice color red and a nice color green. How big should the berries be? Going to make some leaves. Yeah. How did you make these cute little things? These are actually the trees that we are using in the catalog. So I see this is white chocolate. Oh, so it's a candy with a transfer of vegetable diet. Yeah. And for the leaves, we can just leave it like this. Make a little cut here and a cobble that way. So with the ganache, we have to be careful when we reheat it. We don't want it to break. I see. This is perfect. These look like giant egg rolls. Just going to put a little bit of the ganache on, and then we're going to smoothen it out just like this. Then we're going to use the fog one. Oh, yeah. I love doing fogwise. Yeah, please do. Yeah, we want to cut off the ends. Oh, to make it more even? Yeah. Okay. Well, one off the ends. We got a key, actually, to put on top of the piece. So one piece we can put bag on. Oh, yes, it looks like yeah, I'll do that one. Thank you. You have to practice. This is very much like making the cake. It is. I do the cake like this and make the mushrooms. Oh, it looks beautiful. The other piece is just a snack. That's correct. And then we can see the pistachios coming out. So pretty. And then we just have to take a rate at the way we like it done. So how do you do that? Make a couple I'll put a mushroom that was in your catalog, maybe do one with a little tree, and then you do the one with it. So you just transfer that to a beautiful serving platter and add a tiny bit of snow and these little mushrooms made out of baked meringue. They're so beautiful. I want two on there. Very cute. And then you can use more than one on a platter like this, decorated with beautiful white spruce. All of a sudden, you've created a boost to Noel made out of marzipan and chocolate and almonds and meringues. And they're gorgeous. Really great. You're a true artist with chocolate. Thank you.

3a8082e126