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I'm really excited for today's episode of "Reproductions" because we're continuing to explore the world of Asian snacks. Today I'm going to recreate Choco Boy, a Korean snack, and I have to admit that I ate the package and they are really delicious and I'm really excited to make them. I ordered boxes in two sizes. There's a mini box, like a smaller package, and then a larger box, for four pieces, and these were packages of two. Should mushrooms be like hair? How is the haircut? This is cute. Let me open this. This is cute.
Okay, it's one package, but I understand it's a favorite snack in Korea. So let's take a look. When I looked at the box, I guess I expected the image on the box to be life-size, but it's not. They are actually very tiny. None of them are actually straight, but they are such cute little I just want to eat one. Thank you. Mm. We have a cookie, a small stick, and something like a chocolate mushroom cap. The cookies taste a lot like animal-shaped crackers. Not sweet at all. And then milk chocolate. I can tell it's nutritional value and I'm guessing it's the ingredients. So, let's take a look. So, the ingredients: white sugar, wheat flour, vegetable oil, vegetable oil two, whole milk powder, vegetable oil
three, skimmed milk powder, fat, lactose, cocoa powder, vegetable cream powder, cocoa mass, corn starch, golden syrup, salt, skimmed milk powder, type two acidity regulator, mixed processed oil, vegetable oil, carotene as a colorant, vitamin E, natural flavor, vanilla extract. I think it will be equal parts craft and culinary. Because it's just two ingredients, and one of them is just chocolate. So, my goal is to get the crispy texture I want. Because the whole point is in the texture. Like crunch and creamy chocolate. I want it to look more like the packaging, more vertical. They are the same as everything else. Do you know why? Because it's like when they put chocolate in a mold and then they just put a little thing in there, a little cookie, and
it doesn't seem to fit, it doesn't stay in place while it hardens. So, here's a little biscuit cookie. It has a flat side. So, obviously, because it needs to be baked flat. He is very smooth. It looks a bit like a dog bone. It is exactly 3 cm, which simplifies the process. And at the thicker ends, it's 1 cm wide. The diameter of the little mushroom-shaped cap is about 1.7 cm. And it has six little, sort of petals, and it's 1 cm tall. I think the first step would be cracking. So my idea is to make molds, because I'm sure, without even looking, that it's just chocolate poured into a mold, and a little cookie is kind of placed in there, you know, kind of dipped in it, and left to set. So, I
need forms. So, the first step will be to make molds. The second will be cookie dough and baking. And the third step will be tempering the chocolate and assembling. That's all. I went to Michael's. And the first thing I looked for at Michael's was, essentially, a And here's what I found. This is different from what used before. So, that's what they had. And it's platinum-based silicone, so it's food-safe. But this is a mold for making molds, where you pour, pour it onto something to then create a mold from it. So that means I need to do something to cast the mold. So then I bought these little bags that look like the clay you bake, baking clay. And I thought, "Oh, I'll just mold
mushroom caps and then bake them to harden, and then use them to pour them into a mold. I want to sculpt at least 12 pieces. So I thought, "Do I need to make 12 individual little mushroom caps?" Which seems like a given the size I can make." Then I thought, "Oh, I need tools." And then I bought tools for modeling clay. When you're at Michael's, I think it's easy to just say, "Throw this in the cart." "So, I bought these little clay tools to help myself. So I think I'll get a scale and weigh them. It's not that they weigh the same as the mushroom, but I'll just weigh small pieces of clay that are all the same size so that I get uniform pieces.
Okay, I don't know if they're too small. Maybe I don't need to weigh them because the markings on the clay make it easy to divide them equally. I think it's actually a good size. Maybe a little bigger than the original, but I also don't know how much it will shrink, if at all. So I'm going to form them into little spheres. Such a nice shape, little mushroom caps. Bake at 275° for 15 minutes per quarter inch thickness. So these will probably bake for 45 minutes. Mine are definitely bigger, but I think that's normal. Again, I don't know how much it will shrink, if at all, in the oven. So, now that I've done." Well, I'm going to use one of my little tools to make little indentations, sort of like petals.
Maybe I should do it all on a parchment paper baking sheet so they're already there. I have the last piece of clay. They're all definitely a little different, but I think it would have a cool effect and they would look, I think, a little more like real mushrooms. My oven is preheated to 275°, which is the temperature for baking clay. And it says to bake for 15 minutes for every quarter inch of thickness. So I think I'll have to spend 4-5 minutes on this. And while this is baking, I'm going to make some cookie dough, a little cookie dough. I have the ingredients for a very simple, not too sweet cookie. I have some all- purpose flour. It's just a few tablespoons of sugar.
I use butter instead of oil just for flavor, a little cornstarch for tenderness, baking powder to give it some fluffiness because you want it to be really, really.crispy. So they should be super dry and a little airy. Salt, vanilla, milk, and I'll add an egg white to bind and, um, for texture. This will be a very dry dough. I think the easiest way would be to use a food processor. So I'll start with the dry ingredients. In this case, it's sugar, cornstarch, a little salt, and baking powder. That's all for now. So, I'll just shake it up with impulses. Now I'll add the butter. And I'll shake it with pulses until it breaks up nicely. Okay,. Now I'll take the milk, a little vanilla extract. I'll add, maybe, a little more
. So the cookies will be super simple, but at least with a light vanilla flavor, I think. And then I'll use egg whites, but I don't want to add a lot of liquid. I need this to be a very, very dense dough. So I'll do something like a Okay, these are my liquid ingredients. And I'll leave them until they come together in a dough all over the bowl. Okay, I expect it to come together. You may need a little more liquid. Let's see. Hmm, it might be a little dry. I'll add a little more egg white. It's a little small. Good. So I'll take it out of the bowl.
Even this feels really good. It is easy to work with. I think it feels good. What I want to do is roll it into long thin snakes and cut out lengths for little cookie pieces. So a quick rest and then a little cookie testing. I'll just pinch off some dough and use it to roll out a little. So I don't want the cookies. In the original, they are slightly light golden in color. So I think I'll bake them at about 175°C to brown them a little and dry them out at the same time. And knowing that my mushrooms will be a little larger overall than the original, I'll roll them out a little thicker. So that's 3.5 cm. This flattening motion kind of creates a slightly more convex end. Okay, I'll try to round off the ends. And then make the middle part thinner.
Oh, great. I'll just repeat this movement. My oven is already set to 135°C. I will try baking them at that temperature. And I hope it's the right temperature to get the cookies really dry but also a little golden. Okay, let's see. Step by step. Prepare the product for molding. Inspect the item to be sculpted and make sure it is clean and free of dirt, grease, oil, scratches, etc. defects. Attach your craft to a piece of non-porous wood or plastic using hot glue or superglue. Mmm. Okay, wait. It is mixed in a 1:1 ratio by volume. One part A and one part B in a mixing container. What does this mean? I took them with this idea, but the
problem is that they are not flat on the bottom. The amazing mold maker is heat resistant and cannot accept hot food castings such as melted chocolate. Oh, let's check our. Let's check the cookies too. So, the cookies were there for 10 minutes while I thought about this mold problem. Oh. They got pretty pouty. Puffing is good because it tells me that the baking powder is doing its job, and I want a little airiness inside so that when they are completely dry, they get that nice crunch. I'm going to leave them longer. They need to dry out more. And they're so
puffed up that I can probably even flatten them a little more. Okay, should I pull these guys out? Everyone.Okay, so let's say they bake long enough. I'll let them cool down here. But let me just pick one. So let's see where two glasses of liquid will fill this plate. Enough depth. We're going to take this plate once the mushroom caps have cooled, I'm just going to use a little ball of clay to stick them on. So I glue my originals, which harden very well, to my plate, which will be, I think, a cast for my mold. I glue them to the plate with a small flattened ball of clay so that when I pour the mixture they don't move. Here is my tool for making molds. There are two parts, A and B. I'm going to mix it up.
They are one after the other, but I'm going to mix full containers of both here. The instructions say to mix for 60 to 90 seconds. Let's get started. Oh my God. I'm going to say it's the same. So, I'm. I'm going to stir for 60 seconds. My wrist is getting tired. Now I'm going to pour. And he says it should be at least a quarter of an inch above Uh, I feel pretty good. So now 30 minutes while this is supposed to harden and dry, I'm going to take this off, set this aside, and take the cookies to check. I just need to make it darker and drier. I think it kept its shape the way I wanted it to. It did not flatten. It has a slightly flat bottom, almost like the original. I'll just make a bunch and
bake them. I am quite satisfied with this. I'm going to make 24 plus a few extra, and I'm going to put them on a baking sheet. Okay, we're ready for the fun part, which is the form. So, look. It has completely hardened. So now I'm going to take it out of the mold. I'm going to. Disband the formation. Wow! I have a feeling she's perfect. Okay, I'm going to take out the molds. Oh, that would be trypophobia. Don't do this. There should be a trigger warning here. It's like a fear of things with small holes. And I just have to remove a very thin layer of the mold that got right under the edge of the originals. The level of detail looks stunning.
It looks so good. Here is the form. They look really good. So, one concern I just thought of is that I hope I didn't make them so close together that it would be hard to pick them out. If they were further apart, it would be easier to take them out one by one, but we'll see. I hope my cookies aren't too big, because they're kind of.I don't know. We'll see. My main concern with the But I think they are normal. I can be a bit picky and like smooth.stretch them out a bit. These guys. But overall, I think they turned out really tasty. Nice and crispy. Mm, they are really delicious. Very light. Very simple, not sweet. You will be fine.
This time I came prepared and wrote down my tempering instructions because I never remember, and it's different for milk chocolate than dark chocolate. So, here I have milk chocolate with 48% cocoa, which is quite a lot for a milk chocolate. Which I really like. I love something like, I know it sounds like a contradiction, but essentially, dark milk chocolate. Hmm, it's so super creamy and not too bitter, but also very chocolatey. So I'll start with 350°. Over time, tempering chocolate by hand, I really realized that even though I only needed a small amount, I needed a critical mass inside the bowl. Otherwise, it's just too difficult to get a stable temperature. So, for 350g, I will melt 250g and leave 100g for my so-called chocolate with grains.
I have my portion of chocolate in a bowl that sits over an ice bath. It touches the water, which is usually not necessary, but in this case, since I have an induction burner and I can set the temperature, it's actually good. So, I set the temperature to 110 degrees, which is roughly the desired temperature. So I let it melt while I chop the chocolate with the grains. Chocolate with grains starts a chain reaction of crystallization, which is what we want. Unlike caramel, we want chocolate to crystallize because that's what gives it the desired shine and crunchy texture. So I'll chop up the chocolate with the seeds, which I'll add after the temperature reaches 110 degrees. My chocolate chips are completely
melted and I'm stirring continuously. Okay, here's 82 degrees. I'll take my saucepan, which I turned off. The water is warm and I'll just stir it for a while. It won't take long. this is to heat to 86, that's my operating temperature. Oh, God. I'm so sure it's tempered that I'm not going to check it. I'm just going to continue. So I'm going to pour this into my pastry bag. Okay, so I'm going to cut a very small hole so the chocolate is easier to control. This is half. Take my little cookie. Now I need to fill it more. You need to fill it more. I need to fill it more. I'm really glad. I wanted it to be.I want it to be a
lot of chocolate, so when I put the cookies in, if I see the chocolate rising to the very top of the mold, even now, it seems like it needs more. Okay, I think I'll have to maybe smooth it out a little bit. I think it might be better to overfill than underfill, so I'll try again. And I'm going to fill it basically 3/4 of the way to the top. Find my little cookie. Yes, it worked, it worked well. So, I think the main thing is the generous filling, and what's great is that the chocolate is so thick because it's not so hot. It seems to have barely melted, so the cookies stand upright without even needing a mold for support. So, I have a little left.
The chocolate becomes very, very thick. Do you think this is good? But this has the effect that because it's very thick, because it's almost solidified, it doesn't really level it out. So I can just scrape off any little bumps where it's a little shimmery. But, again, it gives me confidence about temper. A little extra chocolate, I just smooth it out and scrape it off. Good. Very happy with this. I have to put this on a plate and in the fridge because even though the chocolate is setting, I need it to harden completely before I can take them out. Okay, I mean it's pretty solid. Let's try. it. So, I'm going to work from the outside in and I'm going to try to burst.Oh my God! Oh my God, guys! This is the cutest little mushroom. I can't believe it worked. I am
shocked. It worked. It looks so delicious. Oh, my God. Okay, I'm going to pull them out. I am so happy with this mold. I'll definitely remember this for future episodes because it worked really well. Wow, and I did a lot too. This is kind of the maximum output for me for this show. They look so good. Let me show you guys. Oh my God, I love this one. This is a beautiful mushroom. He is so cute. This. I like this one too. This is a beautiful mushroom. The cutest little mushroom you've ever seen. Okay, so my version is definitely bigger. At least 30%. And my cookies definitely look a little more homemade than theirs.
Theirs is much smoother and apparently more uniform. But it's so cute. This is exactly what I wanted. But I miss it a little.like how soft the chocolate is in this one. Like oils. Mm. Here, do you want to taste it? Yes. Can you taste the first one first? Want to taste the original? This is the original. Are n't they cute? Look. So cute. What are they called? These are real mushrooms. Like, you know, the ones that are cooked like fried? Should have saved them for later.
Good. Well done, Claire. Well, I managed. It was so much fun. I like the molds. I should have used clay. I was supposed to go to Michael's. I had to buy small modeling tools. This is really fun. And it turned out exactly as I planned. So incredibly delicious. I'm so glad I can eat the rest. This is one of those rare times when I think, "This…This is delicious." I won't give them away. Maybe there are other Korean or East Asian snacks. Maybe there's something more from Orion. Maybe there's something more we can use to make molds, because that was really fun. But this combination of creamy, chocolatey, and crunchy, not sweet, cookies is
so delicious and versatile. Keep watching for new episodes of Claire Recreates and our regular recipe episodes. Thank you very much for watching and don't forget to like and subscribe.
