let’s see it’s gonna be a super fun
lecture tonight but we always start with a little bit of science we ask every
week this year how many people have been to one of these lectures before four
years how many years four years how many people have been here more than four
years ago how many people have been here ten years ago one so this is our tenth
anniversary and we always have aprons so you haven’t seen them before come on
what what you haven’t seen these all the equations all the equations whoa you got
to come but we have anniversary aprons now new aprons and you know you get a
chance to win them we always have a quiz but before I start with that Pia is
going to run a trip to the center of haute cuisine in South America in Lima
Peru central we’ve had her Helio and Molina also right they’ve come and
lectured here and you can go with Pia to this trip you can go all kinds of other
cool places does it say yeah Cusco Machu Picchu Amazon very cool
I’m jealous affair already you you don’t even have to be a Harvard alum to go you
still can go so sign up I’m signing up so we have a quiz you get to win okay we
have three questions and we have two older aprons and to newer aprons so the
first two people can choose which they last week it’s always based on last week
how many people were here last week lots of people good so David Zilber and
Jason White from no mu Noma we’re here and they made a bunch of things they
were talking about Pia’s favorite thing which is
fermentation and what are three ways fermenters can control which microbe
dope don’t put your hands up yet cuz you got to have three ways where you put
hands up go for it no you had your hand up I saw ya you accident level a city levered level and
temperature Pia is that correct great what apron do on aa good see very good okay next question
what’s this sprinkling something on something you have your hand really high Kouji on barley whoops even I know that
one’s incorrect anybody else on this side at the very back barley
okay PA says you’re right which apron do you want okay the next person doesn’t
have a choice last quiz question what’s this you’re
waving your hand so hard you must know yes I’m listening only one other person
you excellent you know we have one apron left and you
came close so I’ll give it to you nevertheless is that Alright via okay so
today we’re gonna hear a lot about texture and textures a lot about what
we’re going to discuss in our science part of the class this week so what is
texture texture is the way food feels as opposed to taste taste is really
important smell is really important taste and
smell are combined but texture is how the food feels to
your mouth and there’s a variety of ways of thinking about it there’s something
that’s really rock solid like rock candy something that’s squishy
that’s chewy this is a steak we’ll discuss that in class because we’ll cook
steaks to different amounts a well done steak compared to a rare steak has a
different texture has a different mouthfeel jell-o jell-o is 90 to 95
percent water nevertheless that behaves as a solid
we’ll discuss that eventually so this is the network this is a bunch of crystals
we won’t really discuss too much about that then there’s other kinds of things
well actually I think are you going to talk about your dough so Janice we’ll
talk about something not exactly get that like this but this is bread dough
this is baked bread now what’s interesting about this if I take this
bread dough and I roll it up into a circle but then I come back a few hours
later it spreads so it’s clearly a solid it also flows sort of like a liquid and
one of the things that we’ll see a lot of today is texture and how it behaves
an intermediate between a liquid and a solid
and in fact understanding from a really good scientific point of view what
texture is what the elasticity is what the viscosity is what the general
behavior of that is something that we have a lot of ways of measuring but
actually correlating it with the way it really feels to your mouth is still a
challenge people still work hard at trying to understand what the right
measurement is to give you to quantify the kind of mouthfeel that you have so
I’m sure Janice will tell you exactly what texture is we try to measure it
quantitatively and it’s actually difficult even for the food industry is
still a major source of research so how can we understand that from the more
microscopic point of view here are some simulations I may have showed some of
these before but this is a solid this is a liquid I’ll just play them you can see
what happens the liquid in the molecules can move over one another sometimes they
evaporate there’s fluid but their Mase is basically a fluid whereas a solid the
molecules are stationary they can’t move over one another and we can understand
the behavior of a solid and many things have solid like behavior many things
have liquid like behavior a solid you can understand in a very simple way if I
put a force try and change the shape of a solid that’s what happened all the
molecules move with respect to one another they actually change their angle
with respect to one another and just a little bit their separation so I can
think of it in a very simple way if these are two molecules I can think of
it what I’m doing is I’m changing the angle and I’m changing the distance just
a little bit and there’s like a spring in between them and the stronger the
spring is the more rigid the material is we call that the elastic modulus or the
elasticity of a material and we can understand then the difference
between a solid and a fluid if I start sharing this if I move put a force here
if it’s a fluid all the molecules can move over one another if it’s a solid
they will stay in their same position but the important thing is that all
materials all materials have both a liquid and a solid like character so
here’s a person walking through water and you know walking through water is
more difficult than walking through walking through a through air but it
gets more and more difficult it gets more and more difficult
the faster you walk and you know that if you try and run through water it’s
harder than to walk through water it takes more force in fact water can
behave like a solid you think water is just like a viscous fluid but jump into
it from a very high height it’s solid it can be rock solid so it depends on the
time constant and so the way we describe that one way of describing it is by
talking about the viscosity how it flows normally water you think has a certain
fixed viscosity but really it depends on the time and so what we can think of it
is it depends on some elastic modulus that’s what it behaves like if you go
really rapidly if you fall from a bridge onto water that’s the elastic constant
of the water but as it flows there’s some relaxation time that’s how the
molecules flow over one another and so the viscosity is just the product of
those two and we can actually describe that and that gives us our equation of
the weak be less those of you who haven’t been here
before know that we have to clap for equations when we have them so actually
I found this PQ a tional I wanted to find an equation that was appropriate
for what Janice will talk about and she talks about something that has both
elastic and fluid behavior and so this is something that sort of shows the
combination of the two and we can talk about their understanding something
about about their nature Janice also is going to do a lot of
temperature-dependent stuff and I thought I would just show how different
materials have different temperatures a Tiffany a different melting temperature
so Daniel prepared some different types of fats here this is shortening
shortening this is heated up to 36 37 degrees
what is that solid let’s take another one
cocoa butter we’re going to hear a lot about that solid liquid 37 solid liquid
solid just know it’s liquid liquid so what do you have to do if you use cocoa
butter and you want to handle in your hand think about that homework problem
now here’s butter liquid notice what’s on the bottom some solids right it’s
separated okay so you can control by mixing these things you can control the
melting temperature here’s just a summary of the different melting
temperatures and so cocoa butter at 37 is a liquid this is the melting
temperature olive oil is always a liquid coconut same unless you cool it down
shortening it melts at 48 degrees beeswax will also hear a
little bit of beeswax that melts at a much higher temperature and just by
mixing these together you can control the temperature at which things mix melt
and again Janice will use that and with that let me introduce Janice Wong she has a dessert bar in Singapore I was
visiting there and I told some friends of mine that she was coming to Harvard
to lecture and they all wanted to go and eat at a dessert bar which we did it’s
great and I asked what she would like to be introduced as and she said an
Imagineer so I give you the imaginary hi everyone super excited to be here first
time in Boston so again you know really really excited the theme today I mean I
wanted something not to do with chocolate not to do with sugar not to do
with all that stuff because it’s so related I think what we do is so
different and today’s topic is really about pushing the boundary about
imagination and innovation so the tagline I always carry with me is your
woes your imagination I basically went blind for three days and that was really
the tagline that I got out of the 72 hours of blindness really pushing my
imagination to see the world as I would like to see it like a white colorful
different textures different types of shapes and forms and it’s a beautiful
world and with that you can really take it to all your disciplines whether
you’re a chef or whether you’re you’re in anything so a little bit of
introduction so that you can kind of understand the whole journey of why
we’re creating things like chocolate crayons or painting our tables with
chocolate or painting the walls in marshmallow today is gonna be fun
because at the end of the class the workshop where is she gonna be
passing around some chocolates and then we’ll be painting with chocolate and
putting lollipop sticks all over the small painting so start at Wendy’s at
bar at the age of 24 2007 and why I’m showing this light is because when I
first started I wanted to put sweet experiences on a plate and with that you
know an open concept really wanted to engage your customers talk to them show
you how we make things and the fear of basically not having the fear of losing
was with me throughout I’m a sports person and basically I really wanted to
continue to innovate and the only way to do that is to continue sharing so when I
had my first sharing session with Pia we were just talking about like you know
aerated stuff and I showed her photo and then gave her a recipes but I mean the
whole thing was about sharing constant sharing and so the dessert bar was set
out open-concept you could see everything and then I decided okay it
needs a little bit more because food is about five senses you know it’s all
about touching and feeling visual as well so we started putting mediums into
the tables so we started painting the tables and chocolate and putting a glass
tub over it you change it every season it’s like fashion you know and that
whole sense of a de Bourgh the whole sense of dining is very different so
then open a lab four years later decide to put a lot of resources back into the
lab and with that you know we really focus on what really is food and science
I never started science but you know always engage with it and I it’s so
important to create knowing how it works and what the ingredients are so when I
started to do desserts you know I started to train in cotton blur and all
that stuff and and basically you learn all the classic recipes but that wasn’t
enough to innovate I mean it was great you need that
but to innovate you really need to understand what a sugar does what the
flower does and and cream and so on and so with that we started doing desserts
so it’s on a plate I wanted to show you this recipe so this was in 2014 2014
yeah thereabouts or 2012 but the basic of this was when I started to do a
dessert you know these were all very classic I
mean you take your microwave sponges they were done like you know fawned on
and all that stuff was done years and years ago to create new textures you
really got to put yourself into the unknown and that’s always how we try our
best to do something different and it’s not easy because when I want to make
curry for example and I tried that you know I try to make a spot of stew of
curry and and the knowledge of you know putting coconut cream or putting bay
leaves into the curry or turmeric you know you have the knowledge of what it
is to make it better and and to kind of unlearn that is where I would like to
explore that with you today you know to be able to unlearn to learn and so with
this dessert I wanted to make a mousse texture that was very light and we
started adding water into this this was the turning point of our time when we
were really doing a lot of desserts with water instead of cream and mousses and I
think this is really important because you know in terms of creating desserts
we were always about you know whipping cream folding mousse gelatin and stuff
and this was where we decided okay let’s let’s see all the breakdown of how we
can make a mousse how we can make this texture light texture aerate it without
you know without cream without the the usual stuff like gelatin as well so
taking a lot of raw ingredients and the recipe for this is really about you know
a lot of water black currant puree without yogurt in sight there basically
no added sugar into the desert because I feel that that’s a
different topic altogether no sugar in desserts but yes I use a lot of water
into the deserts and that’s where it’s really very very challenging but
extremely pleasurable so then you know we did about 50 desserts a year really
exploring the unknown and finally this year I decided okay we’re gonna focus a
lot more into confectionaries which I’m gonna do with you today which is super
fun reason is because I mean with desserts it’s beautiful you know you
really get to play with a lot of textures but again you’re serving it
onto a plate okay so this is a photo 2011 I did my first at abort
not a transition of that you know where where you really imagine your world to
be completely different creating new recipes but it wasn’t enough it’s never
enough I would say that and for me thinking different was so important how
do I think different every day how do I manage them what does it mean to really
think different how do you even start to think again so I pose all these
questions always and I think the fundamental part is to create a
structure on how you can think different and that is really first to unlearn
everything that I know and then to really take all the emotional aspect of
food so food is very joyful it’s pleasure it’s about you know the smell
the senses and so to really take all these key emotional points and with that
you’re able to take it a step further to whether you create something on a plate
or this is a huge sugar wall with marshmallows I wish I could do that with
you today but you know but we’re already doing something like you know fun and
you can smell I don’t know from here I can smell natural orange I don’t know
you can smell that but I’ll be passing that around as well and so you can
really smell smell that sweet smelling sensation which is a part of your memory
so again thinking different how I can create that experience for you
different instead of passing around chocolates one by one when we started I
was very kind of like you know I felt very uneasy when you know we we kept
doing this Butler service and buffets and all that and it wasn’t changing so
as a game changer in the industry I really wanted to push the boundary to
see how we can change the style of food and buffets and experience and this has
all got to do in correlation with science I think it’s very important to
understand that and you see why later when we create these experiences so this
is a sugar wall and it’s in Singapore so it’s super high humidity we managed to
put marshmallows onto these sugar corals as well and then the next point is the
first set abort we did was a marshmallow sealing so a little bit about the story
was I did my first book perfection and imperfection and I and I wanted 400
people which is about like you know 300 of you today well I wanted four people
to taste the book at the same time and I think still today I think we’re the only
ones to to really see how we can do it very daring very Bowl very risky
extremely risky to do something like that
as a patissier you would never put food onto a non food safe medium and so the
challenge was how could we how could we overcome that and you know first I
layered the entire plywood with marshmallow first and then after that it
took two days we wore raincoats over our heads
and we did this because we want to gravity right and and we couldn’t have
done it this way you know and usually you would do it that way and the reason
for this inspiration it came so small so short was that when I was mixing
marshmallows and we were doing a photo shoot for the book and the marshmallow
with the whisk came up I don’t have ever seen it marshmallows on a whisk and it’s
like this beautiful texture of an icicle and because it’s so beautiful and then
we basically just pinch it and then usually as chefs you would taste your
food then I’m like why can’t 400 people at the same time taste that so it’s
really a spark of an idea that comes during the moment of creating it or
innovating something and and I think this is a part of the imagination as
well so really imagining how you know I could give an experience for a thousand
people and I’ll show you a video later how we managed to do that our art has
grown a lot bigger these days but this was the first art for meters long and
basically I put Bergamo on the marshmallows and seaweed to give you
that the tantalizing experience but today I wanted to really talk about
positive imagination I mean imagination can be also quite dangerous
why because you know you can really push it the other way but I I wanted to
showcase you know what is positive imagination and for me it’s really about
the purpose doing everything that we do needs a purpose and the purpose is so
simple so today what we do with the pains the crayons the chocolate bonbons
that you eat or the desserts it’s all about creating sweet memories for you
it’s a new memory because again there’s no reference to this and I cannot
explain how difficult it is that we have been doing this for the last 10 years
without any reference point we are we we can’t even find it on Google how can you
how does chocolate and resin work together so we’ve been experimenting
with that but you know 50% chocolate 50% resin as a medium for artists we just
don’t have that reference point and but basically because we don’t have the
reference point where we are actually doing that right now for the future and
the purpose is so sweet so wonderful and that really gives us the drive to
continue to create even more textures so that’s how it is with everybody eating
so we had about seven eight installations on this on
in this gallery and I put all the recipes on the walls and the ceiling so
yeah gummy panels you know marshmallows confectionaries everywhere desserts yeah
it’s wonderful because you know everybody walks into the space we give
you this gallery experience you create it and the idea is that you know not
only you have the same experience but then you talk about it and the energy
just goes super high up so that’s really amazing then I went up to even more we
started with one sugar Carl so as a pedasi air sometimes you learn sugar art
you learn how to put sugar you have this great technique to basically just you
know make this small little sugar flowers or corals so this is isomalt we
boil it to 180 degrees we pour it over ice and then it ceases and it has this
soft texture at first and after that we dry it for two days outside we just dry
it out no air condition basically just a nice temperature at about 25 degrees and
then it kind of turns matte and over time but because again you know we keep
all these art as well which is of course quite challenging to document when we
keep this over like five six years you break it open it’s like Jade I don’t
have you’ve seen Jade before but it’s like layers and layers of sugar and
we’re I’m still trying to find out okay what happens why is it only in certain
countries that this happens and it’s really mind-boggling so again you know
science food art a lot of correlation in it but yeah that’s what I discovered and
I was like oh we got to keep this because you know it’s beautiful after
three years it’s like it’s a beautiful piece of art so we started creating
experiences for people how you eat desserts and buffets five senses again
beyond the five senses is about emotion food is really about emotion I mean do
you have it on a plate you go you go and drink with friends you eat or you
to work for your food and that gives you a different emotion basically you go
into a space you smell it and then you have to climb up or you have to like
jump and part for your food and that again always always makes the trick with
with people being so excited for the food and when you get really excited
energy is so high up you know when you taste the food it’s completely different
as if I give you the lollipop like this and when you have to pull it up I tell
you baby the difference in in that sensation is just unimaginable and again
for us we always try to go beyond that experience how can we think different
and and just beyond this I mean this is done for like I think six seven years
people are still talking about it but now we’re thinking okay how can we
create even better experiences for people by by by creating this crazy art
installations edible installations so that’s gummy later I will talk about
all the textures that we work with so far
that’s a gummy installation and I’ll talk about it because you know we’re
talking about food and textures today and gummy is a very interesting it’s
really really interesting texture because when you first cook with it it’s
slimy and it boils to like you know 145 degrees and and basically when you when
you set it it it sets in like maybe three minutes to five minutes and it
sets to this pliable texture so what I did was okay we poured it over an
acrylic and this is actually in a museum so we did this in the museum they let us
have food in the museum it’s in Nagasaki in Japan so so we did a the the world’s
largest suite exhibition in Nagasaki so we poured the gummy over and then
over after like maybe five days or six days the gummy becomes like hard because
all the moisture has evaporated but it doesn’t break up so so it’s very
interesting because the the gummy sticks to dacra like usually the science will
tell you okay it’s it’s like sugar right it’s all
sugar it’s got glucose it’s got sugar it’s got water and gelatin so so what
what do you do is you you basically you would be able to pry that out because
it’s in on a very smooth surface but what happens is because you know we’ve
been testing it for adding about six seven years and we realize that once you
pour hot gummy onto the acrylic somehow you know it manages to stick on it and
it doesn’t pry out and it creates this really nice shiny surface which doesn’t
dry out or turn met so this is like glass art so again we’re constantly
researching on this and I’ve used a brush as well
to kind of stroke with it because you know when you use a brush you’re pulling
it and it gives you this beautiful texture and when when you shine a light
it’s it’s exactly like glass art so it’s really mind-boggling but it’s really
cool I mean this is a sugar I’m gonna talk more in chocolate today but this is
a gummy art that we have done and going back on to you know what we do for the
for the guests we basically stick all the edible gummies for from whiskey gums
to two different types of gums and then you peel it off and you eat it
so again amazing dessert buffet for everybody yeah
so tomorrow I’m gonna give another lecture and then we’re gonna actually
challenge the students to see what they can do with the final projects and this
is one thing that we’re constantly researching on UV and chocolate so now I
enter a space where I would like to let you know that how we actually create all
these things was because of curiosity the curiosity of the imagination and
that’s so important to be curious all the time and so we actually I mean for
me it’s like okay chocolate is chocolate it’s great you know but what else can we
do with it why is nobody putting you know different mediums with chocolate
and really pushing a boundary with that I would love for more people to do it
especially even students at Harvard but you know people here but
because you know because we’re alone it’s a little bit more difficult to
really get more reference points and so we started on this about 2000 and I
think 2014 2015 we started really mixing UV with sugar UB with chocolate how it
reacts UV and cocoa butter so we melt the cocoa butter we pour edible UV paint
into the cocoa butter we’re both oven we also have a natural
UV which which we actually put soda water that’s a bit more difficult so so
again you know we were testing out a lot of different types of texture with it
so again UV paint with cocoa butter and then taking that to paint the most and
then casting the chocolate into it and it works so this is painted outside but
recently we did another experiment in Spain and now it’s being showcased at
Subway motion and in Ibiza so we painted the most and this isn’t I mean I don’t
think anyone has done this before but again you know it’s so intriguing to to
understand how it works with UV and chocolate again pushing a boundary with
having a completely UV tunnel of sweets when you go in and you’re like you’re
just you know really welcomed with this amazing color and and the idea is you
know you get to also find your food so what we did was we basically put all the
edibles around there in different shapes and there will be people around to guide
you and you kind of go to hunt for your food so it’s amazing I hope one day
you’ll all get to to come for one of our exhibitions yep so more of the UV
experience and then going into the next few few few slides is really on what
we’ve done with food pushing it to the next level with with edible
installations so taking the imagination to the next level with putting lollipops
on the ceiling where people can really enjoy it
and that that’s an insulation for three years so some things that you’ve seen in
the past it’s like three months some is three years and why I brought this topic
up is because you know we’re talking about textures of food and not just in
desserts but for the art we had to change the recipes we basically had to
either add more oil into the recipe we had to add we have to adjust the
chocolate recipe so that it lasts a bit longer so that it’s more Howard Howard
ice is softer so that when we coat it it doesn’t crack and it travels a bit
better there’s just so much into it that we had to really adjust so this is a
three is a three year exhibition and it’s gonna be up for
three years it’s the first time again that we put lollipops on the wall
against gravity for three years chocolate lollipops and so I’m very
curious to see how it how it works as well with four seasons in Korea so this
is a chocolate theme park in Korea and we took our pains and we started
building like for me to talk forming along like paint jars again a wonderland
of sweets you know and imagine it and imagination and colors as well so we
told chocalate bar and putting it like really really big chocolate bars that
you can touch as well okay so but before I showed that ugly slide I just want to
explain a little bit so today we were talking a lot about you know art
exhibitions and stuff and it it looks fancy and great but I wanted to show you
the reality of it so this is a one meter board usually how we paint it and and
you can see today I will be passing this around but it’s it’s hot now but will be
melting it and so it’s really smells like natural orange so this one we don’t
add the oils into it basically it’s got really nice color texture but for this
one here it’s a 9 meter 9 meter long wall and so I had to
really adjust a recipe and add quite a lot of oil so you can see in this slide
I mean it’s like yeah it’s a lot of work but it’s six hours compressed in 20
seconds so we started painting it’s 200 kilos of chocolate 200 kilos of
chocolate for over 4 panels this is only one panel and that’s me painting but you
know like I said today we I wanted it all messy because this is how we work
and this is how you know food really is it’s it’s it’s basically about touching
feeling and and it’s not about you know again we’re always about organic
creativity so this is the project and this is the magnitude of the of the wall
so that’s 9 meters long of chocolate again we managed to feed 100 over people
at the same time they came and they had so much to eat and it just felt full
like you you you you feel like you can pull out you know endless amount of
chocolate off the wall without feeling too guilty whether it’s ever enough and
and I think that’s the beauty of it and and I hope one day in Boston we’ll be
able to do this but this is now in Hong Kong it’s two months long so far so good
it ends on the 6th of November but you know you can really see that later when
I paint today it’s a small it’s a small board so we didn’t need to put too much
oil the more we put the longer it takes to dry but it’s beautiful when you paint
with that and basically today also you know to talk about the textures of food
it’s not just only for chefs but it’s also for artists and for the future
again no one is really doing mediums of food with art and so that’s why it’s so
important for us to document how we paint with sugar how we paint with
chocolate and how we mix chocolate with in edibles
so that artists can paint with it so one of the next things
working on is really chocolate and residence so far we’ve done fifty-fifty
and I feel like that’s really so not enough it turns to Matt we’re trying now
with 90 percent resin and 10% chocolate but it’s very expensive resin is very
expensive but you know I mean fur for us one of the students asked me today
what’s the positive thing about you know what’s a good thing the advantage of
painting with chocolate and straight away I said it’s it’s the five senses
you can smell it and in that smell it’s it’s really a happy feeling when you’re
painting it so so next memories of taste so later you taste some chocolates and
it’s got pop rocks is a great memories of taste but that’s all the fun part now
back to like business we do chocolate bonbons as well and this is our
confectionaries again giving pleasure to people when you open a box of chocolates
it’s all about it’s all about the shapes the colors the forms and the memories so
this is the imagination of the Janice Wong brand it’s colorful its life Lee
and today I’m actually going to be making some of the paint and also adding
it with beeswax so I’ll be drawing in and showing you actually a little secret
of ours and and as you have seen the journey of you know since 2007 and
you’ve seen how we have basically transformed from having it into plates
to feeding people and there is no hot fast rule on like I never imagined that
I’ll be standing here today I never imagined I’ll be painting my meter walls
and again because of that organic creativity because of the inspiration of
culture culture is my biggest inspiration talking to people going to
Peru putting myself into the unknown discovering like hundreds of ingredients
with Virgil o for example experimenting and that’s where you know it always
sparks different ideas all the time now next I want to talk about about play so
a lot of people say how do you come up with chocolate crayons so this is
the box of crayons behind me and I’ll be passing it out very shortly and and you
know so so basically this is a box of crayons and I was like okay I used to
draw as a kid not very well at all didn’t study art but you know how come
nobody ever create something you can draw play paint and then eat it right so
you see the thing is people are so scared of doing that because they are
like oh you know kids will put it in your mouth and then they might think
like the the real crayons they can’t eat it but I’m like no it should be the
reverse you should create everything edible so that it’s all food safe so
that if if they really put in your mouth it’s perfectly fine so again you know
we’re always challenged with yeah yeah that part of mothers and and and in the
sales part but when we created this it was about making it personal how can we
draw and let you use your imagination using our products so what I’m passing
around is some crayons there are two recipes and you see the recipes on there
you feel free to take photos of the recipes the first one is the orange one
is it’s a crayon with chocolate 100 grams of chocolate and two grams of
beeswax and it’s your local Boston beeswax so I went to the farmers market
and just bought beeswax and and you know beeswax have different melting
temperatures as well so yes usually 62 to 64 some some melt that’s 68 so again
we are always challenged with different types of beeswax all around the globe so
with that with this art I’m going to actually draw in front of you okay so
this is the beeswax a about into Boston be swags it’s really cheap
actually and and it smells great so we’ll pass this around as well but just
gonna show it in front of the camera so I think we’ll turn it to the camera here
okay okay so maybe I’ll get a volunteer nice okay so so we’re gonna we’re gonna
sketch and then just to talk to you about the beeswax and and the chocolate
so again you know the curiosity of imagination how how does anyone start
thinking of putting chocolate and beeswax together the whole idea was
because I wanted to draw with it so I’ll show you maybe I’ll show you like
chocolate block mmm maybe I would just pry this open yeah okay okay anyway I
pried this open this is like pure chocolate right so you can see when we
draw with it can you see how it wraps off can you see like all these little
things coming out so when we create something it’s always about yeah you can
draw this so now you can just shape yeah yeah go ahead shape that okay so when we
create something we always go with the first basic I know I need to make crayon
I know what I need to make the crayon but every time I do something we have to
go back to to the basic which is just seeing how it works with the texture so
okay so then you have all these things coming out and it’s horrible so we
always think like oh my goodness if people were to play with this know the
experience is terrible so so then we’re gonna make it better for people so then
we’re like okay we got a basically take you know beeswax because it’s it’s it’s
an emulsifier in itself you know and it’s a really nice texture as well so so
basically when you start drawing with bees this is the beeswax enjoys a little
bit better right so you can draw with that and then I’ll take one of our
crayon now this crayon of has less certain so it’s a 3% beeswax
recipe but it has less certain in it as well and and that’s also helps it helps
with the emulsification and you can see the texture so how it’s nap this in
front of you can you hear that yeah so so texture for us is also very important
so this has also got that snap but in chocolate the snap is very important and
we go to achieve that so if we give you this like super soft texture and we
increase the amount of cocoa butter into it or fatten into it you won’t have that
snap and you know when you think of chocolate there’s a few things snap
shine you know taste all this a melting point as well so chocolate has a nice
tempered chocolate has a higher melting point so we think about all these things
that that gives you that emotional aspect of a good chocolate or whether
good experience of chocolate so you painted this now you try with this one
so the purple one that you see and you can smell it as well it has more beeswax
in it this recipe is got a hundred grams of
chocolate but 10 grams of beeswax and 10 grams of olive oil so you know how you
make butter for your skin like sure butter you basically take wax and you
take oil and I only got that idea because today this morning this random
guy came into the lab his name is Arvid and he and he started you know he was
making beeswax with oil and I was like hey you’re doing the same thing I’m
doing right and then I’m like oh I want to use you know that and put into
chocolate as well so he was making this butter for his skin and he was putting
oil into it and so I was like alright so I’m gonna take 20 grams of that 10 grams
of beeswax 10 grams of you know the oil and then I put a hundred grams of that
so so big thing you can see how it it’s got less of the mess but it’s still got
that nest and it melts in your hand it just melts
in your hand a little bit more so so it’s not as good so again I mean it’s
great for your skin if you really want to put it on your skin it’s great but
you know we always talk about so let me show you this so this is our final
recipe and you can see the draw on this so it’s a great draw without leaving all
that scrap so then finally you know we also talked about the experience right
of people eating it so when we when we you want to draw on this so it’s great
just like a crayon it’s just like crayon awesome
now but but having that we haven’t I mean to so many challenges of ours
because I mean now it’s awesome it’s great but when we go to like another
country like I don’t know India or something oh it’s it’s challenging with
with different temperatures and stuff and how it travels so when you draw a
painting and then you can eat it well I like great so again you know we want to educate
children one a decade so thank you very much yeah I mean the canvas wasn’t just
enough I mean we really wanted to to to again enhance the experience like okay
if you just draw with it how could you make it personal how can you make it a
better experience for everybody how can you make a painting and give it to
someone and tell them you can eat it and it’s all over Instagram I get tagged
sometimes you know one said what this morning I just got tagged him so anyway
this morning I just got tagged this this mother bought a box of crayons for her
kid and then she drew a really nice painting and and there was a face like
eating it and again this was our purpose since 2007 when we started the purpose
was just to create sweet memories for everybody and to create that experience
for you and make it personal so we continue to do that I think years after
years we would still do this but you know again it’s it’s because of the
simplicity of creating that purpose with the imagination and that’s how one
simple product like this come about but I want to talk a bit more about the
crayon because we’re talking about textures so plate so you can see this
video it wasn’t just crayons that we do we try to do spin tops but it’s very
hard to commercialize something like this we actually take a drill bit and
then we drill that we actually see how we do the lines and everything we can
make moves out of it but again creating all these different types of play for
the kids you know we try to make yo yos and and balloons and stuff these are the
fun stuff that we do but because you know our company is small but not too
small anymore as well we’re small we’re able to really create these experiences
but we’re also able to export into seven eight countries so currently now we’re
we’re in Singapore Macau Tokyo London and Korea so we have the
experience to be able to to be challenged every day with different
types of colorings that are permitted in different countries and the percentages
and debt allows us to use the scientific knowledge to assist us we’re creating
that and I’ll share a real-life experience with you so this year we’re
extremely challenged we reopen in Korea where three shops are but we’re not able
to create half our crayons in there because Korea has a 0.03 percent
tolerance of colorings into a product and so because of that you know we have
to change all our color into natural using beat and and so forth and flowers
and stuff and that really changes the composition of our our product as well
and then comes Japan where we don’t have powders you know we don’t have a
fat-soluble powders colorants and then we have to use everything with cocoa
butter so then again it changes the the entire recipe of our crayon so in Japan
we just finish launching our crayons there and it actually launches tomorrow
for the first time in a na intercontinental Tokyo and we had to
change the recipe completely I mean we had so much fat content into the DD the
the crayon that it doesn’t draw as well so again constantly challenged with this
which is so fun ok so it’s a video so before I show you the video just want to
explain a little bit about the video that you see so what you saw just now
was crayons and paint okay I’m gonna show you what people like yourself and
really people how they how they how they draw and how they paint with it and I
think you can relate to this a little bit more before I start painting so
let’s watch this video Oh basically so we didn’t know that he was
gonna show up I mean the artist came and he painted he added a lot of textures so
the idea is you know with this type of experience again it’s really emotional so people have only just come together
and then the pain and anyone’s about fun so so what we do is this really just
having so much fun into what we do but of course you know like I said it’s it’s
also really risky so these are the four the four types of the four types of
mediums that we have used so far that we’re really really gone into but each
category has so much variation and so with chocolate in itself with the
chocolate confectionaries I’m the chocolate toys that we do it is the spin
tops or crayons play-doh for example that’s one category but I haven’t even
talked about fondant yet because you know we really worked a lot with sugar
as well with our art and then the types of gummies as well as marshmallows so
marshmallow is a very interesting texture as well so same with the gummy I
mean because it all has moisture in each recipe you can see there’s all water but
what happens when the water evaporates and what happens when a marshmallow sets
it’s really beautiful so when you make a painting with marshmallow and then it
just really sets so hard and solid and it becomes an intense mat and you have
this beautiful texture of marshmallow art so again you know you can really
keep the food art for a long time if we just put a little spray coat of acrylic
spray over it or you can put a resin over the
well and it keeps really well so okay so yeah so let’s talk a little bit about
chocolate because I want to just show you this because we’re gonna be making
the playdough already passing around the playdough so one thing that I’ve been
working on is really you know chocolate play-doh
but it’s difficult because I really have to add quite a bit of stuff in it just
to give it texture and making it bouncy what Plato does it’s it’s nice and
pliable it’s not sticky to your hands etc so mmm oops
so going back onto textures of chocolate so you’ve seen a composition of
chocolate now this is the delicious stuff I want to talk about the textures
of chocolate so we put them under a microscope so this was a coral that I
took a photo of in San Sebastian and I saw this amazing texture and I was like
oh we got to make that into food so the first thing you do is to take a mousse
with cream water oh sorry cream chocolate so we make a
mousse we whip it up we freeze it and then I took a chopstick and a punch host
so this is like the basic basic thing that you would do to get the first
initial texture and just to see how it breaks how how things work so yep then I
was like okay no I really wanted to use water and how could we do like 50% water
50% chocolate so I did that use 50% water 50% chocolate put into a siphon
siphon and it freeze it and see how it just melts of course I know it would
just go into a puddle of water but we wanted to see the texture and to taste
it without any emulsifier without any binding agent so then we did that and
then it came by decided to do a recipe that is with 10% of egg whites so I put
it on a microscope and this is kind of the so this is the texture of chocolate
water egg whites okay so we put it into a siphon
but you see is really nice organic so I’m not
showing today another another photo of another texture that we did that there’s
a different technique that we’re able to give you really how would I say very
even out bubbles and that’s using a vacuum machine to do that
but this is using a siphon so you get this really nice natural organic texture
so this is the recipe 45 percent chocolate 45 percent water 10 percent
egg white so you can really see and this was in 2011 we were so curious to see
how we could tackle mouth you with the mousse and a chocolate how we could
really tackle that and and and get a better texture so we try to understand
okay so water is not very good right for the mouth view is this just gonna be
sandy and chocolate and water is like definitely no but I always think known
chocolate and water is good it’s really good like you can actually work with it
it’s just how I mean it’s just finding a way how to work chocolate and water
together so the duct sports chocolate and then the rest is water and then
outlining it is the egg whites but surprisingly when we mix it so we
basically put Lee we basically heat up the chocolate and then we mul safai it
with the water and egg white first so water egg white the 10% egg white has
egg white powder in the 10% as well so we basically rehydrate the egg white
powder in the water and then we give this really nice texture and then we
basically make it like how you make a ganache as well you heat up the you heat
up the liquid and then you pour it over the chocolate and use a hand blender and
then you emulsify it but because there’s so much liquid in it it emulsifies
really well and it’s stabilized it can be outside here for about 50 minutes and
the idea for this recipe was to create amazing textures for like gala dinners
you know when we do gala dinners it’s like 500 packs in a
desert and we need it stable and pretty so this was a pretty amazing recipe that
we did so this was another recipe that we tested with cream this is a normal
recipe with chocolate and whipped cream and so you can really see the difference
so that’s 40 percent chocolate 35% cream and 25% egg white so you can see how it
really this is smooth it’s beautiful mouth view it’s very creamy rich you
know it’s a little bit different but you know the perception of that creaminess
and that gives you this really heavy feeling as well so when we created the
chocolate water a lot of people prefer that to this and the reason why is
because you know when you eat the second third bite you are having a lot more
pleasure than when you eat this okay so I have one more slide and I think Dave
is gonna come up yes so this is the chocolate pane yeah showed me her paint
which she’s gonna show you after this and she showed how you showed me how you
would heat it up but she also showed me that tooth in it she added oil which was
room temperature a liquid but it was really rock solid so I wondered what
kind of texture it had so I asked her have you ever seen it under a microscope
and she said no so we went over to the lab and Perry Ellis one of the people on
my group I took some pictures these are the scale bars and this is what we had
to do it’s very pasty so if you squeeze it to
look at it it’s just like a powder almost so we did what you told us to do
we heated it up in the microwave and then smoothed it down and let it dry and
you can see that it’s made up of all these crystals and that’s what gives it
the solid like behavior it’s a network of crystals and if you look under higher
magnification you can see that it looks like inside the crystals inside the
solid there’s a little bit of an emulsion and I think that’s where the
liquid is hidden and as solidified inside emulsion that’s my guess
after spending just a little bit looking at your beautiful creations
it’s awesome thank you very much yeah this is this is again you know it helps
us with the science it really helps us to create even better textures and it’s
very important and you know it’s just really really lucky that we we get this
experience to be able to put things under microscope as well so yeah a
little bit about white chocolate because we’re gonna I’m just going to show you
the the paint as well so with the white chocolate we’ve got the cacao butter
we’ve got you know the sugar and the milk solids with compound chocolate you
don’t have the the cacao butter in it so it’s just mostly all oil and milk solids
so chocolate and beeswax I’ll show you a little video this is how we modify it we
heat the beeswax to 65 degrees and then our chocolate is also about 40 degrees
but our chocolate is really very smooth and then we’re able to emulsify it very
quickly so then after that we cool it down a little bit and then we set it
into our moles and then we knock it out so drawing next play-doh so I’ve been
it’s gonna be at least a few years before even if this product ever comes
out of our line of product but I mean with all the edible platos that are out
there it’s very salty and today you know the team was really making the play-doh
today and it’s super salty because you need that salt so so basically this is
something we did with honey and no salt so we’re gonna pass the play-doh around
and then feel free to take it off you I mean I like to play a lot so I don’t
really care if my hands are dirty so I don’t know about you guys but you can
see this is really not playdough it’s doughy it’s like and then it breaks like
that right but because we didn’t add the salt to it and so let’s show the recipe
so that’s the recipe without the salt but let’s save you at the salt to it
right it’s really like playdough it’s like amazing it’s like you know look at
that and then its moist and but I mean that again you know this is
this is art this is fun this is about like creating food experiences for
people and it smells really good so so this again you know we all know that
salt preserves and and that’s one of the reason but we also know that oh okay
great so yeah we also know that salt is a terrible I mean we need so much salt
in this to make it good and so we need to eliminate that and I’m
still trying to do that and hopefully this could be a final project as well
from one of the students but it’s very interesting with text so we’re passing
all that around you can test it so the darker ones are the ones without the
salt and the lighter ones are like this we can see how springy it is so we have
also tried to put it in the freezer and then to defrost it so we can see okay if
I need to ship it somewhere else so ship this we put this in backpacks
and we also left it off a batch outside in the lab today to see how it dries out
because for sure there’s gonna be a skin over it it’s gonna be dry and then you
basically gotta use your hands to just make it moist again but you can see how
it leaves almost like a very nice shine to it
to this so it’s nice yeah it’s a nice texture I mean but we’re all talking
about food and textures today so I really think you should touch yeah but
yeah let me give you this you can pass it around so it’s a beautiful beautiful
texture so that’s the play-doh recipe but you know you can find play-doh
recipes all around with the salt and then we’ve got another play dough recipe
that we did but you can see this is with salt but can you see just how it also
just breaks because we change the quantity of water into it as well so
again everything just plays a big part for me that recipe works the best but it
tastes terrible I don’t know if you want to taste it because everybody’s hands on
it already but but it’s so salty that I literally spit
it out yeah so we’re still working on it and I think I know how to do it but I
just know that we have to add a lot of flavoring which we’re trying not to do
to be able to achieve what we want to achieve and we also always talked about
the quality of ingredients that go into our confectionaries so yeah that’s
play-doh but now Idaho room smells of chocolate so it’s really nice
so that’s play-doh for us and then okay so finally I’m gonna paint this is the
last slide this is this is it so we’re all gonna paint I’m gonna get a few
volunteers yeah yeah just come down I mean if all of you want to come down you
can just all come down yeah yeah just come just come like I said the painting
we can host a lot of people you can draw yeah that’s right
so okay this is great this is so great you can come over here as well when I
come over this side with everybody yeah yeah hey so we’ll show the camera so
these are the lollipops that we’ll put on after all right okay so I’m just
going to show you how we paint yep okay yeah so I use a hairdryer usually and a
roller but we use a roller because of the biggest surface a small surface like
this we use a brush but I want to show you how reversible this texture is as
well okay so I’ll pain right here so that you can see it it’s okay so let’s
do this and then could you pass me one blow yeah so this is with a little bit
of oil so you can really touch the texture after ADA is edible you can eat
it and then I think everybody should eat chocolate so so like here you go okay
taste it and then you can splash on it yep so this is gonna be everybody’s art
so you can really like splash you can you can use your fingers all right look
at that how awesome is that yeah how does that taste
I want a video that oh wow look at that look at that oh this
is really awesome all right well I’m sure everybody’s gonna get a chance to
do this so so yeah you can taste it you can taste it yeah that’s that’s kind of
like that strawberry but so we have the orange one as well
which is like destroyed okay so maybe we can we can do the other one so this is
too much okay so this is interesting this is chocolate but it’s been burnt it
gives you this texture right but for the ones who are daring you should taste it
because it’s hot it’s hard to talk careful it’s really hot
Wow this is this is America you and in Japan no one would come here and now when you taste that the burnt
chocolate I mean it’s really hot but it’s tasty right so so for those who
can’t you can Jesus come here so we’ll make space for her for those who who
hasn’t know I tried it it’s great I cannot believe everyone’s eating burnt
chocolate we should definitely document this thing it’s okay I would
did you okay so this is really hot as well but I’ll show you something so
she’s like eating everything that’s crazy so yeah now that’s peppermint I
don’t know how many can can reach out to try this but come over come over
okay so we’ll make space for them yeah I come over
so that’s peppermint can you taste a little bit of the peppermint in there we
got so again yes they’re annoyed chocolate Darien brown chocolate there’s
some in brown chocolate really that one that one the brown is brother the brown
is nervous right yeah it’s color codes white okay okay okay so like I said this is
awesome you have I think you’re the first audience to taste burnt chocolate
which is like amazing but but like I said bring chocolate it only looks burnt
but when you taste it it melts so there’s something to do again with the
science I mean it’s completely like I mean that the fat is completely like
separated and everything but when you taste it Amalfi is soo really good you
guys taste this yeah so I wanted to show you how we paint but everyone’s eating
out so so so again we use a lot of the heat gun because chocolate is a
reversible paint which allows me to to actually just heat it up and then just
paint over it another way that we paint is really using the heat and just making
it really really smooth so I’ll do in front of the camera but you can see that
basically where we can actually make this really really really smooth okay so
that’s one of the techniques that we do again just with the back of my palm and
I make the whole board smooth for example really really do we do want a
bowl or something so but it’s tasty I mean it’s great and and you know later
I’m gonna leave the crayons there you can draw you want and you can all eat
the paper as well but you should really you should really try to eat the paper
so kind of like just maybe pass this around it’s rice wafer paper so there
you go so tear tear and share tear and share but this is really
awesome so so we’ve got kind of like everybody’s out here are you guys happy
with the painting so Sammy’s gonna paint a little bit more
but go for it go for it paint and eat she’s dipping the chocolate in there
that’s crazy this is awesome that’s great okay cool how was the paper how’s the taste of
that it’s great yeah Rice Krispies yeah yeah so okay so kind
of like for those who hasn’t had a chance just just come over and yeah I
don’t know if you managed to taste the yeah yeah go ahead go ahead it’s really nice so this is the like I
said a very small one but imagine a big one we we have to manage the temperature
very well so for those who have the first-hand experience in painting you
can really see that it sets very fast so you got to work really fast and quick
and then also the way we merge the colors together
there’s also another technique for that but that’s again altogether something
different yeah I will give you a pop so I’m gonna get the volunteers help
we’re gonna start sticking these lollipops and then those who are up here
you can enjoy the lollipop later when we hang it on the wall so like I said this
is something really simple but I thought this would be a nice experience for
everybody to enjoy as a little buffet unfortunately we don’t have 350
lollipops so uh yeah you can help me with this – yeah I’ll get some people to
help me here you can stick the lollipops first don’t eat it yet okay you can eat
that one oh yeah okay all right so we’re gonna lift this up and put it on to
something okay all right one more here all right so I don’t know if your
parents that told you never to play with food but I told I thoroughly thoroughly
encourage you guys to play with your food because it just sparks imagination
and it sparks creativity that’s awesome sweet so I mean for me it’s all about
smell taste for you and I’m really getting a dirty but it’s so much fun and
I had so much fun today with you guys so I’m gonna still be here to draw and
paint with you for a while but we’re gonna lift this up and then we’re gonna
hang it somewhere thank you oh oh okay oh wow okay where’s Patricia this is
everybody that Oh Patricia is very strong so everybody
okay wonderful let’s thank Janice she’s gonna still be here let’s thank her a couple of announcements
there will be an unannounced public lecture next Monday we actually have
somebody who was a graduate of this class who was a near finalist on Top
Chef he’s coming to tell us about his experience he was really intrigued he
made his own special class his own curriculum at Harvard about food and
science so he’s going to give a lecture on Monday and after this there will be a
book signing by Janice at the back wave your hand at the back there
but let’s clap one more time for ours you