My my! That Verte Chaud looks incredible! Definitely hoping to give this one a try in the not-too-distant future! (if I can be brave enough to flambé like that!)
I've had the drinking chocolate in Barcelona with churros, and wow is it ever intense. Especially for breakfast! All of this sounded pretty great Jess, but I'm super interested into trying that Verte Chaud! Especially flambed! That woodsiness seems like a lovely note to give all the chocolate. Love it!
I hope you do try it!! I’m addicted- the flavors were really lovely together. But I have to admit, setting it on fire definitely brings the entire experience up a notch ;)
That Verte Chaud sounds so good! I don't drink a ton of hot chocolate, but this is going to be the one I make next! Green Chartreuse is such a fun ingredient to light on fire too. I did a video on a cocktail with a little while back and it's such a nice tough. Cheers!
I literally just bought that rock on a wooden stick candy Jessica LOL! I'm using it on a cookie and making it look like crystals...eventually. I would have loved being able to just sit at that table with you all and taste test each one. How did you do those camera angles from above without us seeing a camera from the front angle? Is it so high up above or did you pause the camera in front before you cut to the overhead? Really great job creating the story here.
We really had so much fun with this one- I mean, for the sake of “science” 😂 And yes, I have a camera overhead that rolls simultaneously with the other two. That one is ceiling mounted, just out of frame (its just an iphone, so weight is not an issue) I shoot in 4k, but edit in 1080 so I can punch in on details without losing quality :)
I'm confused by this... So, you're telling me the guy who used an entire Hershey's syrup bottle prefers sweeter hot chocolate and not bitter? Weird... Ha, I love hot chocolate, but never had it like that old school method... I've made Mexican Hot Chocolate without a molinillo, and just tried swizzling a whisk? It might not be authentic, but it does have a unique taste. We have Mexican chocolate in the house all of the time and grate it over random things. I enjoy a flambé, but I still don't know if I'm mature enough for that...
Hahaha! Yep, big shock. Im excited to try mexican hot chocolate! I like the play of spices/heat, texture, etc. What brand of chocolate do you use for it?
My my! That Verte Chaud looks incredible! Definitely hoping to give this one a try in the not-too-distant future! (if I can be brave enough to flambé like that!)
Looks like you had TOOOOO much fun.
We did… all hopped up on chocolate 😂
I've had the drinking chocolate in Barcelona with churros, and wow is it ever intense. Especially for breakfast! All of this sounded pretty great Jess, but I'm super interested into trying that Verte Chaud! Especially flambed! That woodsiness seems like a lovely note to give all the chocolate. Love it!
I hope you do try it!! I’m addicted- the flavors were really lovely together. But I have to admit, setting it on fire definitely brings the entire experience up a notch ;)
@@SavidgeKitchen I can believe it! We'll just try to keep our counters from catching!
That Verte Chaud sounds so good! I don't drink a ton of hot chocolate, but this is going to be the one I make next! Green Chartreuse is such a fun ingredient to light on fire too. I did a video on a cocktail with a little while back and it's such a nice tough. Cheers!
I literally just bought that rock on a wooden stick candy Jessica LOL! I'm using it on a cookie and making it look like crystals...eventually. I would have loved being able to just sit at that table with you all and taste test each one. How did you do those camera angles from above without us seeing a camera from the front angle? Is it so high up above or did you pause the camera in front before you cut to the overhead? Really great job creating the story here.
We really had so much fun with this one- I mean, for the sake of “science” 😂 And yes, I have a camera overhead that rolls simultaneously with the other two. That one is ceiling mounted, just out of frame (its just an iphone, so weight is not an issue) I shoot in 4k, but edit in 1080 so I can punch in on details without losing quality :)
@@SavidgeKitchen that is awesome!!!!!
I'm confused by this... So, you're telling me the guy who used an entire Hershey's syrup bottle prefers sweeter hot chocolate and not bitter? Weird... Ha, I love hot chocolate, but never had it like that old school method... I've made Mexican Hot Chocolate without a molinillo, and just tried swizzling a whisk? It might not be authentic, but it does have a unique taste. We have Mexican chocolate in the house all of the time and grate it over random things. I enjoy a flambé, but I still don't know if I'm mature enough for that...
Hahaha! Yep, big shock. Im excited to try mexican hot chocolate! I like the play of spices/heat, texture, etc. What brand of chocolate do you use for it?
@@SavidgeKitchen we us Taza. We have two of them. Dark and a vanilla. Occasionally we find a spicy one that we used up for the chocolate.