Pastry Chef Attempts to Make Gourmet Pop Rocks

[Producer] The next episode is now Pop Rocks.

No, I'll chain myself to this kitchen island in protest.

Not happy about this Pop Rocks thing.

Fine, then I reserve the right to cheat.

[bright music]

Hey, oh.

Hey everyone, I'm Claire.

I'm in the BA Test Kitchen,

and today I'm making gourmet Pop Rocks.

[upbeat music]

I'm not blaming Chris for this.

This is not Chris' fault.

Did he say this?

Was this his idea?

You could do like a Peep, Pop Rock collaboration,

or something. No, don't say Pop Rocks.

I don't want to do Pop Rocks. Why?

Why can't we do Pop Rocks?

Write in and tell her how much you want to do Pop Rocks.

Please don't.

He didn't say that.

[Producer] He did, it's in the video.

He didn't say write in, leave it in the comments, did he?

He did?

Oh, Chris.

Write in and tell her how much you want to do Pop Rocks.

[dramatic music]

Well, I don't really blame Chris.

It's never Chris' fault.

The backstory is that they tried to make me do Pop Rocks

like a year ago, or whenever it was, and I refused outright.

It's gonna be stupid, let's move on.

Here's a secret, I know how they're made.

I remember from looking it up.

They're formed under extreme pressure,

and there's like little micro bubbles

of trapped CO2 in the sugar crystals,

and there's that like, tiny little exploding sensation

as the sugar dissolves on your tongue,

and that's what makes the popping.

There's absolutely no way

to do that in a kitchen environment,

which is why I was like,

I don't want to do this 'cause it's a bad idea.

[sighs]

So Pop Rocks are sugar crystals,

or not even really crystals, just like sugar bits.

They have different flavors.

This is cherry.

Apparently they've been around since the '70s.

Strawberry, cherry,

like kind of standard hard candy flavors.

Green apple, tropical punch, grape,

and when you eat them, they start to dissolve on your tongue

and they make like a popping sensation.

You can hear them popping.

Can you hear that?

[popping]

The rumor was that if you ate Pop Rocks and soda

at the same time your stomach would explode.

Yeah. Right?

[Producer] It was just straight death.

[Claire laughs]

Really?

I never tried it.

It's not as like, violently fizzy as I remember.

Ooh!

I will say it's probably a great feat of engineering,

that I have respect for it in that sense.

I guess the sort of like, pebble shape,

that's another thing too, is that's a fairly,

it's not just like sugar that's been broken up.

They really do look like little rocks.

It almost just looks like

they've been through some kind of a drum or something,

or a tumbler to soften some of the edges.

Amiel.

Oh, Jesus Christ. I'm here against my will.

Oh god, going straight for the packet.

That seems like a lot.

[Claire laughs]

They're so loud. I know.

How can you not like this?

I don't like it.

Did you have a childhood?

Yeah, and I don't even know that I liked it then.

[popping]

I can hear it.

[popping]

Ugh.

I think that if you could make something

that would produce this sensation,

and like, not taste like completely fake.

But Amiel, they're made from under high pressure

of like, tiny little micro bubbles of CO2,

and that's what pops.

It's like when it dissolves.

Like, how do you do that?

I can't do that.

I like-- I think you got this.

Okay.

I'm gonna try to do it in one day.

[laughing]

No one can help me.

Carla?

No, why are you upset about this one?

I don't, it's like so many reasons.

Oh dear.

One is just mostly I feel not listened to,

because I was like, I don't want to do Pop Rocks.

Uh-huh.

I just think it's pointless.

No one's on my side, except for possibly you.

Is there another way

that you could recast the challenge to be like,

I'm gonna make this the fastest one I ever did?

Yes.

And then you're basically,

like in a competition with yourself.

Right. Right?

And it doesn't matter anyways. And I am competitive.

Exactly.

That's a good way to spin it.

A wise sous chef once said to me

when I was complaining about washing like,

seven cases of spinach in the sink,

and I was like, Oh my god,

this is taking so long and I hate doing it so much.

And he looked at me, he was like, Do it faster then.

And I was like, Oh, that's actually a pretty good point.

I want to really dislike that person.

Yeah, but he had a good point.

But that doesn't make him wrong.

If I can just endure 20 seconds of extreme pain.

Exactly.

Okay, I hope that helps.

Carla, that was so helpful, seriously.

More pain, less time.

Childhood memories?

I don't think so.

What was it?

Like if you drank,

if you mixed them with soda or drank soda.

Yeah, your stomach would explode.

Yeah. And you would die.

That doesn't make sense. Not at all.

So it's like, gas combined.

It's 99.9% sugar.

And then gas in little bubbles trapped in the sugar.

Yeah.

But it's like, I can't do that, I'm not--

Claire, that is not the attitude.

Time for my favorite part, reading the ingredients.

Sugar, lactose, corn syrup, artificial flavor,

Red 40, processed with carbon dioxide.

Like, one of those things is food.

All right, let's go to the computer and do some research.

Hold on, making Pop Rocks candy at home.

Can I watch this?

[energetic music] Whoa!

[Man Onscreen] So I was finally successful

at making Pop Rocks candy.

I've been working on this project for awhile,

and believe it or not, this turned out to be more difficult

than Aerogel or super critical caffeine extraction.

Great.

And a number of my other projects.

Even though in theory making Pop Rocks candy is simpler,

the devil's in the details in figuring out

all the right times and mixing rates and all that stuff.

I mean, this guy has distilled water

and chemistry stuff in the background, so.

[Woman] Making Pop Rocks.

[Man Onscreen] So let me tell you about Pop Rocks.

[Woman] I can't believe it.

Chris, this is all your fault.

I know, I can't believe anybody listened to me.

I got here as soon as I heard.

[Claire] They listened to you.

I haven't even taken off my coat.

[Claire] Oh my god.

I didn't think anybody listened to me,

or I wouldn't have said something.

I'm in a downward spiral.

Like, this is all like science.

Tell me about it. You know?

I know.

What are we to do?

I can't.

I have a terrible attitude. Acids, bases?

Yeah.

[Producer] So for some reason put no blame on you,

even though the whole reason we're here is because of you.

Yeah, I just, I feel like-- It's not your fault, Chris.

I feel like the cameras

weren't rolling when I said something.

Write in and tell her.

I don't remember.

I don't remember that either.

[laughing]

I have no recollection of that.

[Claire] I know.

So, what is he doing?

[Claire sighs]

I don't know, I'm only like 27 seconds into the video,

so we'll see, but he was like,

it was more difficult than these other technical things.

And look at his equipment. I know.

Distilled water, there's some kind of coil thing.

This is on a level I don't think we can do.

Meanwhile I attached the CO2 tank to this chamber

and increased the pressure to about 600 psi,

and then after the mixing time is done,

the chamber's just allowed to cool down.

Like I say, this project took a lot of time.

I probably did 10 or 20 batches of these things,

trying different things.

Hey Brad? Yeah?

[Man Onscreen] A basic copper pipe.

Can you do this? Yeah.

Can you like get me a rig like this?

Well Claire, it looks like if you pause the frame,

it looks like, oh Claire, how do you make a pipe bomb?

[Claire laughs]

Claire, you can't look this shit up, all right?

On work computers.

No, what are they making?

[Claire laughs]

He's making like a pressure chamber, soldering.

It looks fun.

But if he wasn't even getting it super fizzy

with like, 600 psi or whatever,

it's like I don't know if baking soda's gonna really cut it.

I just confirmed myself that I am not gonna be able

to make these the way the Pop Rocks company makes these.

So I have to go my own more homespun route,

which I think will be a combination

of citric acid and baking soda.

Then I'll have the acid

will react with the sodium bicarbonate

when it starts to dissolve, when you eat it,

and then that will make

more of a fizzing sensation than maybe a pop,

but I'm gonna cook some hard cracked sugar and flavor it,

add my acid and base,

break it up into bits and see where we get.

We have freeze dried Granny Smith apple.

We could try doing the sour apple, green apple.

It could be a fun one.

We haven't really done

any green apple flavored anything on Gourmet Makes,

so that might be a fun place to start.

I'm obviously feeling a little better

than I was earlier in the day.

I think I was a little bit hangry.

So here's green apple Pop Rocks.

Maybe we'll start there.

[upbeat music]

So I'm going to make like a dry mix

of the pulverized freeze dried green apple.

I just forgot what I was doing.

I'm gonna do two tablespoons fruit powder,

a half teaspoon citric acid.

The citric acid is there not only to give it a sour flavor

since all the Pop Rocks are kinda tart,

but that's the acid that's gonna react with my baking soda,

which is the base.

So this is the reaction that when you were a kid,

and you made a volcano for your science project

in like fifth grade or whatever,

this is the reaction that's happening, acid and a base.

I think I'm gonna go up on the baking soda.

I'm gonna do actually a full teaspoon.

So nothing's happening when I add these together,

because there needs to be water for this reaction to happen.

Do you wanna try? No, great.

So what?

It's CO2 trapped?

[Claire] Under high pressure.

Under pressure? Yeah.

So it's literally like, my mouth is fracking the CO2.

Yes. As I eat it.

Yes. Oh my god.

[Claire] Yeah.

That's incredible.

So I'm gonna start with 200 grams of sugar,

let's say 150 grams.

50 grams of corn syrup, this is an educated guess.

Then I'll do 50 grams of water.

Okay, I'm gonna put this over on the stove.

She doesn't like this project.

Like, forget the flavor. No, I know.

Whatever. She's not delighted by it.

No. She's not enraptured by it.

Still don't like it. Right.

And I'm like, you can't eat it,

like would I eat this every day?

[Claire laughs]

[Chris] Yeah, the cameras are over here.

Yeah, but I'm right here.

I can hear you.

I was talking about how much you hate Pop Rocks.

[Claire] Carry on, carry on.

We'll make Pop Rocks. Yeah.

Yeah. What do you think of that?

[Chris] High pressure chamber, check.

You want me to make a bomb?

Yeah. In the World Trade Center?

Sure.

I did not say that I wanted you to make a bomb

in the World Trade Center.

It's burning hot sugar. Yeah.

A pressure cooker. Yeah.

Where are you gonna get the CO2?

Bar supply store.

[Claire] A bar supply store?

Get one of those canisters of CO2.

Oh, actually I have a Soda Stream.

I guess I have that at home.

Bingo, bango, bongo.

[Claire] But how do you do,

like how do you get them together?

You eat them. Well, that's your job.

[Claire] No, I quit.

Look, it's not gonna be easy.

It's not gonna be safe, but I do think it's possible.

I don't feel good about that.

It needs to be at least 600. Psi?

Psi.

What's in a pressure cooker?

Most stove top pressure cookers are preset at 15 psi.

[laughing]

[Claire] Perfect, great plan.

Well, if you get--

Put the pressure cooker in the pressure cooker.

If you get a bunch of pressure cookers.

Yeah, like a Russian doll of pressure cookers.

[Claire] Yeah.

Yeah Claire, we are way off about that.

I'm not doing that.

I'm not using a pressure cooker.

It sounds super dangerous.

Just right on the counter I guess.

I'm just sifting in that dry mix,

citric acid, baking soda, and the green apple,

and now I'm mixing in

a little bit of this gel food coloring.

All right, so I am getting a reaction here.

I actually really like the color.

So Chris pointed out something to think about

was those little bubbles inside of CO2

is giving it a certain texture that's airy,

and so there's that sensation of when you bite down,

it's not like super hard,

crunchy, glassy, stick in your teeth.

I want there to be enough of the acid and base left

after the primary reaction that when you eat it,

there's a secondary reaction

that starts fizzing on your tongue.

How do you get some aeration

so that it's not overly dense?

Right.

So you have that like, shatter dissolve quality.

Right.

But then still have enough ammo leftover.

Yeah, I also realized that I have to add more citric acid

because I don't want this to be neutralized by.

I mean, I still want it to taste sour, you know?

Yeah. It fizzes.

It fizzes. Here, I'll stand up.

It doesn't pop.

It doesn't pop.

I don't think you're gonna get pop.

Yeah, what if my version of gourmet Pop Rocks

is just a less aggressive pop?

I feel like you cracked it. All right.

Next subject, we're ready for Butterfinger now.

It's not bad.

It's not bad at all.

Does it taste like green apple?

The color's good.

Well, I don't know if I'd get green apple.

Should I do a different fruit that's more pungent?

Like we have raspberry.

Maybe something that really cuts.

Yeah I know, I think you're probably right.

Oh my god, what if we did blue raspberry?

Razz with like two Zs. Yeah, yeah, yeah.

Oh yay, wait, hold on. Heck yeah.

It's in here somewhere.

Ooh, Blue Razz.

This is, see?

See how fast the day turns around?

Yeah, I know. Come on.

I know, I know. This is awesome.

You're going for it.

It's getting better.

Okay. Yeah!

Oh my god, this is why Chris is the best,

even though it is technically his fault that I'm here.

But I think what I want to try is a different flavor.

I'm gonna keep the sugar mixture the same.

I'm gonna add way, way more citric acid

and much, and way more baking soda.

[upbeat music]

Claire, how are you holding up, Claire?

A little better.

How are you doing mentally?

A little better. Yeah good, see?

Yeah, I ate lunch.

[upbeat music]

[Producer] It does look like melted Grimace.

What do you see in the shape, in the blob?

Oh god. I see a penguin.

Oh yeah, duck for sure. Wait, duck?

Like a longer duck. Oh no, no, no.

But it's, that's the beak, it's a penguin.

I don't know what that is. A penguin with a small tail.

Ooh! A little baby penguin.

It's good? It's doing it.

Chris and Amiel came up with some plan

with a pressure cooker. Want to try it out?

They wanted to build a bomb. Oh.

I was like, I don't think we can do that.

[Matt] You can do anything.

In this building?

Mm-hmm.

Oh! It's fizzing.

It's pretty good, very, I knew it was gonna good.

Yeah, thanks.

Should I just try to push it? With what you put in it?

More baking soda, more citric acid.

It's not like I'm like, Oh, I taste baking soda.

Like, case closed.

That's good, push it. You guys.

All right. Push it!

Throw a little bit more in there.

Yeah. Get it going.

I'm gonna try one more round, same recipe,

but I'm gonna push the baking soda

and citric acid even further.

[upbeat music]

I want to double it and see what happens.

Ah!

Oh, it's pretty Pepto-Bismoly.

Oh, I made this disc.

It came out rather well, I think.

It actually took several minutes for it to harden,

but here, and I wasn't,

I mean, I thought it would, but it wasn't, ooh.

[laughs]

[cracking]

There's too much air in it.

It has sort of a sponge like texture.

It's not gonna happen for you, Amiel, I'm sorry.

It's really delicious.

No, I don't want you to taste that one.

Why?

That's the one I just made.

Can I try it?

Yeah, things went a little crazy.

That one's way more poppy.

Is it?

No.

Maybe, it did weird things in my mouth.

I don't like that feeling.

Well, you don't like Pop Rocks.

I know.

So I think the pink one is a lot closer.

Interesting.

Okay.

It feels like you've produced something

that's kind of similarly intriguing.

Uh-huh. And tastes better.

The pink to me,

there's the air bubbles are too large.

It needs to be a little bit denser,

and to me it's just like too puckering.

There's too much citric acid.

So I might want to split the difference

between the quantities from the pink and the purple.

I think what I'll do is go home,

and I'll try to do a little bit of research

about maybe there's some other chemical reaction

that I can try to produce that doesn't involve

dangerous amounts of high pressure and temperature,

and if not, then like, this is just gonna have to be it.

[upbeat music]

It's day two of Pop Rocks.

I went home last night, felt a little bit bad

about how negative I was about Pop Rocks yesterday.

But I'm not excited.

I hate this idea.

I never even liked Pop Rocks when I was a kid.

It's a dumb candy.

It's...

[light piano music]

It's so stupid.

But I also felt right and correct in that position,

but my attitude could've been a little better.

Today, I'll try to be less negative overall. [laughs]

I did read overnight, I did some research

that the shelf life on these is really short,

so the reaction is much stronger

immediately after making it,

and kind of diminishes as it sits.

I think I really communicated

what was potentially dangerous about this project.

I decided that it's probably not a great idea

to experiment with pressure for several reasons.

Number one, being 300 degree hot sugar,

high pressure, probably not a good mix.

Two, any kind of pressurized apparatus

that we have access to

isn't gonna build enough pressure anyways,

so then it just feels like we're probably gonna

at best, ruin a piece of equipment,

and at worst, really hurt ourselves.

So abandoning the idea of forming anything under pressure,

but maybe it's just a fun excuse to play with dry ice,

which I know is not a toy, but it's still fun.

And then it's like,

that's the extent of what we can accomplish

in the test kitchen environment, and not in a laboratory

under much more controlled circumstances,

so at that point it's like,

I think we've done due diligence,

and we're just gonna call it.

I'm gonna call this dry ice place and see what they say.

I'll be like, remember me?

I was in there six years ago with a wedding cake.

All right, can we show up in person

and we don't have to pre-order?

[Store Employee] Yeah, about five pounds, just come on in.

Okay, all right, maybe we'll do that.

Okay, thank you.

[Store Employee] It's open 'til six o'clock.

Perfect, thank you.

The plan is, we're gonna get our hands on some dry ice,

and while we're waiting on the dry ice,

I'm gonna go through a couple more versions

of the cooked sugar on the stove,

play around with proportions and temperatures,

then when the dry ice arrives,

I'll try whatever version I like best,

I'll try it by pouring it over the dry ice,

and hopefully getting something with a little bit of pop.

So we'll see.

Today's really looking up

'cause we get to play with dry ice.

[upbeat music]

I'm cooking it passed all the sugar stages into caramel.

[upbeat music]

This went crazy, look at this.

You can see it expanding.

That is the reaction is like, continuing to happen.

So the idea is that I get it into the dry ice

and it immediately hardens,

so that it cannot continue to expand like that,

thereby trapping the gas,

creating a tighter, denser network of bubbles.

Then hopefully there's,

once you bite into it and it starts to dissolve,

there's like, a further reaction,

and some buildup of bubbles.

I don't know if it's gonna happen, but we'll see.

This is looking real weird though.

[Producer] This is the weirdest thing you've ever made.

[laughing]

Yeah. Without a doubt.

Oh, it's like alive.

The color is not great.

I'm thinking caramel's maybe not the way to go.

I kind of want to taste it.

It feels, at least from this very edge,

it kinda seems like the same kind of texture

as that pink version I made,

that blob from the end of day yesterday.

Mm, it's really weird.

It's a tiny bit fizzy but not a lot.

I kinda taste the baking soda a little bit.

Look what I made.

What is that, Claire?

It's real weird.

So I tried making a caramel

instead of taking it just to hard cracked,

like a cooked caramel.

Are you still working on?

Why are we still working on Pop Rocks?

You nailed it the last time.

Here, taste a little bit.

I kind of made like a cross between

the Pop Rocks you tried and like honeycomb candy.

I'm not, don't worry this is not the final version.

It's not as...

Fizzy. At all.

I know.

I don't like this, whatever this is going on,

like just dial it back.

Okay.

You had it figured out.

Shut this down.

This is FUBAR.

[Claire laughs]

I can't really bite into it.

It's kind of like a giant cookie.

[upbeat music]

The dry ice arrived.

We have it in the freezer.

I should probably be wearing gloves for this, oh well.

It's cold.

Dry ice is

frozen CO2,

and so it sublimates,

which means it passes from a solid phase to gas phase

without turning to liquid first.

Now, I'm--

[harsh squeaking]

Oh!

Whoa, what was that?

Worst noise.

Ooh, terrible noise.

I don't want to insulate it.

I do want it to go directly on there,

sorry this is gonna be a really unpleasant noise.

[squeaking]

[loud squeak]

Oh!

I can't, I can't do it.

Ugh, I can't.

I'm gonna put it in the freezer

and then close the freezer door.

So I'm gonna put another sheet tray over it like a lid,

'cause I want that sheet tray to get very cold also.

It'll be colder than the air in the freezer.

Okay, so that's pretty much ready to go.

I don't think it's gonna, it's not gonna like shatter,

but who knows?

All right, I'm gonna get my dry mix together again.

[upbeat music]

It's hit 290.

Oh god, oh god, it's not really working out too well.

All right Dan, open the freezer!

Ow, it's hot!

Wait, remove this. Oh god!

[Claire laughs]

It's not.

How'd that go? [Claire laughs]

It didn't.

It didn't really do what I was hoping.

It wasn't really pourable.

I managed to get a couple plops of sugar

off the end of the whisk into the freezer.

It may be like 25 to 33% of the total volume of sugar

made it to the freezer.

I did a test and I froze the sugar on the dry ice.

Oh, okay.

Things are happening.

Let's look at it.

How is it? I don't know.

I don't know if it worked.

What are we looking at? Wait, you guys.

I forgot to put the parchment down.

You don't need it.

It's too cold.

Yeah but, right,

it contracted immediately and didn't stick, all right.

Ooh, do you hear it popping?

[gasps]

Yeah, trapped gas.

[popping]

Ooh, that's bad. You guys, it's popping.

[Woman] You should see your face!

What's the definition of a Pop Rock, exactly?

Before we go any further, I am just...

Oh, listen to it. Yeah.

I'm really glad-- Wait, shh.

To see your excitement level come back, Claire.

Yeah. You needed this.

Yeah.

You were getting dark there for awhile.

[Claire laughs]

Yeah. But we're back!

I was not feeling it. We're snap, we're crackling.

'Cause like look how dense it is, that's good.

It's good, that's what you needed.

Yeah, it's still.

It's still doing it.

It's actually, it's probably microfractures.

It's not popping, it's probably cracking.

Whatever, Brad.

[laughing]

Ready? You know what I mean?

It's probably stress cracks from the super fast freezing

and then it's now relaxing.

Ready?

Get it to Pop Rocks stage.

Ooh. Oh yeah.

[Claire] It's super fizzy.

It's popping.

It's a little tacky.

Oh, because it's sweating.

But why?

'Cause you got it super cold

and brought it to room temperature,

and the outsides get dense a little.

Oh, oh, I hear you.

Good point.

All right.

Now just put it into Pop Rock form.

Uh-huh.

And you've done it, it's Pop Rocks gourmet, man.

I agree. What are we doing?

[Claire laughs]

All right, we're making Pop Rocks.

[Brad] You made it better.

I mean, what did you want to achieve?

It tastes better.

It did pop.

It pops, it snaps, it crackles.

It does all that shit. Great.

You just gotta get it into the consistency,

put it in an envelope, call it a freaking day.

Success, boom.

[upbeat music]

Oh, the final version. Yeah.

That's, this is the original, obviously.

Yeah, get this meth outta here.

Girl, you nailed. Thanks.

It's a one-trick pony, all it does is pop.

I think this is one of your better replicas.

Really? Really.

Oh my god, I didn't see that coming.

Well thanks, Brad.

Neither did I.

It's not gonna happen, Amiel.

It's foaming.

It started foaming. I know, I know.

It tastes great.

There's a kind of novel, textural, physical,

sort of thing happening in my mouth.

Uh-huh, uh-huh.

I was hoping you would've got less foam.

I mean it's not like rabid dog foamy,

but it's a little foamy.

Depending on how much you eat it is.

The foam is kind of a problem.

I don't think it's a problem!

I think that's your greatest asset.

Maybe you just created a different treat.

Yeah.

Claire's foaming rocks.

[laughing]

Woo, this is a tough one

'cause you weren't willing to make a pressure cooker bomb,

obviously we're not gonna get there.

Yeah, we're all worried

that given the things we were Googling in this building

that we're on some no-fly list now.

Yep.

[Claire laughs]

Yes, I'm in a professional kitchen environment,

but I still very much think of things as a home cook,

and this is definitely beyond the scope

of what we can do in a Gourmet Makes kind of scenario.

I think the part that I'm most proud of is visually,

I think they just look really good,

and the flavor is better, so I do think unlike Starburst,

I'm happy to wrap this one up in two days,

and move onto the next one,

which will be a little bit more fun,

more of a return to real pastry kind of stuff.

I don't blame Chris, although it is his fault.

I think I'm gonna try really hard

to improve my attitude for the next one.

I do feel bad that I was so negative.

[upbeat music]

Here's how you make gourmet Pop Rocks.

Line a rimmed baking sheet with parchment paper

and place in the freezer.

Combine four tablespoons baking soda,

four tablespoons citric acid,

two tablespoons powdered freeze dried raspberries,

and one teaspoon powdered freeze dried blueberries.

Sift mixture into a medium bowl.

Grind any larger particles

in a spice grinder and add to bowl, set aside.

In a medium saucepan, combine 100 grams sugar,

50 grams light corn syrup, and 50 grams water.

Stir over medium high heat, just until the sugar dissolves.

Then clip a candy thermometer to the side of the pot

and cook without stirring, swirling pot occasionally

until the mixture reaches 290 degrees Fahrenheit.

Immediately pour the sugar mixture

into the bowl with the dry ingredients,

and whisk rapidly to combine.

Immediately pour the mixture onto the frozen baking sheet

in a single even layer and let harden.

Break the slab into small bits.

[upbeat music]