Silky Smooth Chocolate Soup Recipe
Hi Bold Bakers, we’re here in LA in thehome of celebrity stylist Kate Martindale
who did the beautiful styling for my BiggerBolder Baking cookbook.
Kate has worked with celebrities like GwynethPaltrow, Joanna Gaines and even Kate Hudson
to name just a few.
Right now we’re gonna head into Kate’skitchen and make a recipe from my cookbook,
so let’s go!
So this is my friend Kate Martindale and sheis a stylist to the stars.
Why don’t you tell us a little bit aboutyourself.
So I have been a prop stylist for about 22years now.
And I’ve done a lot of books.
Done cookbooks and some home books.
I loved doing your book.
Aw thank you.
Your book Your book was one of my favoritebooks to do and I think it’s because we
connected with the aesthetic and the style.
It was a lot of fun.
It was a lot of fun, it was a lot of cakes.
Yeah it was a lot of fun.
So that’s always fun.
I think my most favorite thing was gettingto icing all those cakes.
Are you serious?
Yes!
It was therapeutic.
It was my favorite thing that you did that.
Really?
Yeah.
I’m terrible at decorating cakes.
Well it gave you a break, which was nice.
Yeah I just got to sit back and give ordersto people.
Yeah exactly.
I liked it.
I liked that every day it was something different,we had to approach each one different it was
like learning about your recipe and like doingit, making it and then making it happen and
making it for the photo and kind of the collaborationso.
Well you’ll see that the photography, I’mparticularly proud of it.
Anyway I think it’s gorgeous and I’m superhappy with the way it came out.
Kate I want to make a recipe with you today.
Yay!
And what I was thinking, this is one of myfavorites, the chocolate soup.
Ok, that’s what we want on a hot summerday.
Yeah that’s exactly what you want.
Hot chocolate soup.
I was vibing on you.
Silky smooth chocolate soup that’s whatwe’re gonna make today.
Yum.
I love this but you know why I love this actually?
I’ve got other recipes in the book likeit.
Because it’s a twist on something that likein your head you’re thinking that’s not
right, but then you’re like no it’s dessertchocolate soup.
I love it.
So why don’t you tell me what to do.
You want me to tell you what to do?
Yeah you tell me what to do.
Actually I don’t I like it when you’rein charge.
That’s the way I like it too.
So I basically just start, right, with numberone?
How much milk do you need?
So I need one cup of heavy cream and threecups of full fat milk.
Okie dokie.
Ok so we have our milk and our cream overthere and we’re gonna bring that to a simmer.
You wanna chop the chocolate?
Sure.
Ok.
It’s almost like we’re making hot chocolatein a way.
Yeah it is.
So there’s kind of a theme, and I’m sureyou saw this doing the book, I kinda gravitate
towards desserts that are soft and squishyso like Pavlova I adore it because you’ve
got the soft cream on it and the crunchy marshmallowstuff in the middle.
So something like this, the reason I loveit so much is because of the texture.
And it’s served warm so it’s warm puddingand cold cream on top and then it’s really
soft and I just I absolutely love it becauselike mousses and things like that are actually
some of my favorite desserts.
Yeah, it’s so yummy.
Love it.
Is this fine enough?
Yeah gorgeous perfect.
Ok cool.
Do you know what I’ve learned from you Kate?
Kate buys really good quality ingredients.
A lot of stuff from the Farmer’s Market.
She would get all her flours and stuff there,her vegetables.
So when we came here there were bowls of fruiteverywhere and a bowl of cherries.
Yeah.
Really gorgeous things and when you wouldpick up something to eat that’s when you
would just register I need to be buying betterolive oil I need to be buying better ingredients.
This stuff is just out of this world.
That’s what I’m always telling my boldbakers, that start out with good quality ingredients,
it’s what I grew up on in Ireland.
And the thing is that good quality doesn’talways mean expensive it means kind of being
a smarter shopper.
Yeah, sure.
And buying in season.
And luckily chocolate is always in seasonso Kate let me tell you what’s next to do.
We switched roles again I’m telling younow what to do.
I love that.
Oopsies.
I’d rather it be that way.
The cream came to a simmer, add the chocolateinto the cream and whisk it until it starts
to melt.
Yum.
This is looking good, yes, no next thing todo is your cornstarch.
I like to add a little corn starch becausethe chocolate, especially this good quality
chocolate it naturally, once you heat it upto a certain temperature, get’s naturally
thick but I like to add a little cornstarchbecause number one it’s not flour it’s
gluten free, and it just gives you that extrathickness, so it gets soupy, it gets really
soupy.
So three tablespoons of cornstarch and we’regonna dilute that with three tablespoons of
water.
We call it slurry in the business.
Slurry?
Yeah I know it’s not a very good…
I don’t know, I don’t know why they callit slurry I didn’t name it.
Wait is that a European word or is that?
No when I worked in a kitchen in San Franciscothey called it slurry, I don’t know it’s
kind of odd, I kind of like that, becausein Europe a slurry, and people from Ireland
know it’s a very different thing.
It’s on a farm and it’s not so nice.
Yeah I love it so I’m gonna pour you’regonna whisk?
Yeah exactly.
Ok tell me when to stop.
You go for it and I’ll start whisking.
How’s that, more?
Gorgeous.
I would say, do you know what?
I think we’re good.
Because you see it hasn’t even reacted yetso it’s only reacting now.
Now I know I was on the shoot, but how doyou usually prepare for a cookbook.
Like what is your… process?
Your process.
My process.
Yeah your creative process.
Right well so usually with most books theclient will tell me how they want it to look
and how they want it to feel and how theywant it to be.
And then they want my interpretation of thatso then I kind of take that and then produce
my interpretation with images that, you know,from other things.
You know, Pinterest and all of that, ThenI send it back to you and you either say I’m
totally on, your sort of on or your not onat all.
Yeah.
I think a lot of it, after going through theprocess myself now, is the vibe of the person.
And kind of their style and working becausemaybe you have a style that they don’t even
know about.
Right.
But like with working with someone like you,we did a lot of things in the book that maybe
I wouldn’t have thought to do that I thinklike reflect the book really well.
Right.
And I have to say, I think one of my mostfavorite I’ll go with my favorite then you
can go with yours, is the fairy cakes becauseI had this lovely cake stand that was like
a tree trunk and quite whimsical and likevery girly and elegant and then you did the
little bits of like flowers and leaves everywhere,it just made it really whimsical.
That’s the perfect example of how I knewor how far I knew I could push it with you,
like I don’t know if I would have done thatin the first couple days of shooting.
But towards the end I was like “I’m justgonna do this” and you didn’t stop me
and say you’re crazy please don’t do that,you kind of let me go with it and you kinda
watched the development of the shot and bythe end of it you were like “I love this”
I loved it, absolutely perfect, it was funbecause I’ve been doing this for a long
time and I’m not bored.
Like I’m still not bored, it’s not somethingI don’t wanna do, I still really love it.
Ok Kate this is simmering, I think we’regood, I’m gonna turn off the heat, now will
you do me a favor will you add in a generouspinch of salt?
Sure.
Because salt and chocolate are best friends.
Yes they are, and caramel, I love caramel,caramel and salt I love.
And then a little splash of vanilla extractin here also.
I use vanilla extract a lot and I use it asa seasoning because it just brings out the
flavor of all your ingredients.
Absolutely.
Oh my gosh you smell that?
You know what this smells like?
It smells like brownie batter.
So I told you my favorite, now what’s yourfavorite photo from the book?
Oh gosh so many.
Or your favorite recipe.
Well my favorite recipe was the banana foster,what was the title of that?
Oh was that the meringue?
Where we rolled it?
Meringue Roulade with butterscotch and bananas.
Insane.
Yeah.
Insane.
Hands down… and that’s another squishymushy one.
Yes.
Hands down my favorite dessert.
But the taste of it?
Yeah.
It’s kind of mindblowing.
Photography-wise, one of my favorites, I lovedthe one with the Moroccan glasses.
The mousse?
With the Morroccan glasses that one was gorgeousI loved that.
We’ve been doing a lot of talking, our soupis ready.
I can’t wait.
You wanna try it?
Yes please.
So I have some beautiful glasses I think willgo really well with this.
I’m sure you do.
I would say Kate fill them up with soup almostall the way to the top and then leave me a
little bit of room for me to add a dollopof softly whipped cream.
Yum.
And then you know what we’re gonna do?
For a little bit of extra fanciness.
I would say if you don’t mind shaving overa little bit of chocolate.
Amazing.
Yum, cheers, that looks so good.
I can’t wait.
I wanna make sure I get it while it’s stillwarm and the cream is cold.
Oh my gosh that’s so yummy I love it, it’sjust, how thick it is.
Is it bad if you give your children chocolatesoup for dinner?
No it’s not.
So I wanted you to see behind the scenes atKate’s house because she was a big part
in pulling my cookbook together and makingmy recipes shine.
So thank you so much, thank you for havingus, thank you.
Thank you for showing us a little bit of yourworld.
My book is available right now so I hope youget yourself a copy and really enjoy it.
Cheers Kate.
Cheers!
Somewhere between hot chocolate and chocolate pudding is my creamy, delicious, Chocolate Soup recipe! Written Recipe: http://bit.ly/ChocolateSoup *BUY the Bigger Bolder Baking Cookbook now! http://bit.ly/BBBCookbook BUY the Bigger Bolder Baking Cookbook NOW and bring home 115 easy dessert recipes for maximum deliciousness with minimal effort including adventurous twists on cakes, cookies, pies, puddings, ice cream, and more! Amazon: https://amzn.to/2Y2qjYF Target: http://bit.ly/BBBCookbookTG Barnes & Noble: http://bit.ly/BBBCookbookBN International: http://bit.ly/BigBoldBookDepository Books-A-Million: http://bit.ly/BBBCookbookBAM Indie Bound: http://bit.ly/BBBCookbookIND iBook Store: http://bit.ly/BBBCookbookIB SUBSCRIBE to our Channel: http://bit.ly/GemmasBoldBakers Get More Recipes! * 15 Minute Banana Cream Pie: https://youtu.be/TV9WgY6GxSM * 3 Outrageous Sundaes: https://youtu.be/3YpYNufz1Rk * 10-Minute Chocolate Cake: https://youtu.be/0hqLSZPaThU ABOUT GEMMA Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 8:30am Pacific Time every Thursday! FOLLOW ME HERE, BOLD BAKERS! * Website (All written recipes can be found here): http://www.BiggerBolderBaking.com * Facebook: https://www.Facebook.com/BiggerBolderBaking * Instagram: https://instagram.com/gemma_stafford/ & https://instagram.com/biggerbolderbaking * Pinterest: https://www.pinterest.com/BiggerBolderBaking * Ense: https://www.biggerbolderbaking.com/ense/ * Twitter: https://twitter.com/gemstaff16 Get the WRITTEN recipe: http://bit.ly/ChocolateSoup #chocolate #chocolatedessert #soup