Speaker 1: Why Yogi and I we have gone chocolate shopping. Oh yes,
Speaker 1: and I'm manage you get it.
Speaker 2: We just ate.
Speaker 1: If you followed me on Facebook, you can see the
Speaker 1: amount of chocolate that we just plowed through.
Speaker 3: And some pastry.
Speaker 2: Yeah, yeah, for sure, lots of stuff. So where did
Speaker 2: you go? First of all?
Speaker 4: So I went to several different places.
Speaker 5: I went to Chiacol It's here, which is over at
Speaker 5: Park Meadows.
Speaker 2: That's a small chain.
Speaker 5: It's a chain up here in Denver, Gas, so you
Speaker 5: can there's several locations. I hit a chocolate shop down
Speaker 5: in downtown Colorado Springs. I think it's another kind of
Speaker 5: I think it's cacao chemistry. I also went to Paris
Speaker 5: Baguette because a new one just opened near my house,
Speaker 5: so I was very excited about that. But there are
Speaker 5: also Paris Baguettes in Parker and Aurora.
Speaker 4: I went to Honeybees Macarone.
Speaker 2: I can tell you that my career is that place.
Speaker 4: That's over in Highlands Ranch.
Speaker 5: And then I also hit up the wine shop at
Speaker 5: Tony's which is by Tony's Market over in Centennial off
Speaker 5: of Dry Creek.
Speaker 4: And yeah, just a.
Speaker 5: Lot of different places, a lot of good yummy foods
Speaker 5: and then all.
Speaker 3: Bad for us.
Speaker 1: I went because you guys know I love the chocolate therapist, right,
Speaker 1: I love the chocolate chair.
Speaker 2: We want to give Julie love and the block.
Speaker 1: Yes in Littleton, you cannot go wrong there, but we
Speaker 1: wanted to branch out and give some more.
Speaker 2: Of the smaller chocolate shops some love.
Speaker 1: I went to Dieters, which is near right by du
Speaker 1: I mean it's like on the campus almost. They are
Speaker 1: handcrafted Bavarian artisanal chocolates.
Speaker 3: So far, so good.
Speaker 1: Because I try to but we tried a bunch of
Speaker 1: their their truffles.
Speaker 2: I bought the.
Speaker 1: Cutest thing for Chuck and Q for Valentine's Day. And Chuck,
Speaker 1: if you're listening, I need you to turn the radio
Speaker 1: off for just a little bit, okay, ear mummuffs. Put
Speaker 1: the ear muffs on. And they have these little heart
Speaker 1: shaped boxes. They're a little like they almost look like
Speaker 1: a jewelry box that they're made out of chocolate. And
Speaker 1: they have either three truffles if you get the big one,
Speaker 1: or one truffle if you get the little one. It
Speaker 1: is the cutest thing. And I put this on Facebook,
Speaker 1: but I mean now and all.
Speaker 5: Of these places are now coming out like Paris Baggett
Speaker 5: is releasing all of their Valentine's Day pastry options that
Speaker 5: you can get as well that are beautiful, and then
Speaker 5: several the other two places that I went are starting
Speaker 5: to do like taking orders for their you know, strawberry
Speaker 5: dipped strawberry chocolate strawberry right. And also they're different truffles
Speaker 5: and things like that, and you don't have to just
Speaker 5: do sweet chocolate milk chocolate. I got a lot of dark,
Speaker 5: sugar free chocolate, dark icy, you know, with a little
Speaker 5: bit of heat in them as well. So if you're
Speaker 5: sweetheart or your group of friends, if you're doing Gallantines,
Speaker 5: maybe aren't interested and necessarily more of the sweet side
Speaker 5: of things. There's definitely some some definitely some rich on
Speaker 5: the bitter side type of chocolates that can be enjoyed.
Speaker 3: As you know.
Speaker 1: What's funny when you go to Europe, they don't have
Speaker 1: dark chocolate. They just have milk chocolate. But the milk
Speaker 1: chocolate in Europe tastes so much different than our milk
Speaker 1: chocolate here because it doesn't have a bunch of crap
Speaker 1: in it. But I had someone say to me in
Speaker 1: Europe They're like, what what is it with Americans in
Speaker 1: dark chocolate. I'm like, we're bitter people. I'm a bitter woman.
Speaker 1: I've always loved dark chocolate more. I used to trade
Speaker 1: in my Halloween bag for the special bar Special Bars,
Speaker 1: and so I was like the only kid that liked
Speaker 1: dark chocolate.
Speaker 2: And now dark chocolate is fully having a moment. It is.
Speaker 1: It is everywhere, and it's delicious and I love it.
Speaker 5: And especially if you're Keto and you're really trying to
Speaker 5: watch your sugar intake, you can still enjoy that chocolate
Speaker 5: treat because I can't consume a lot of sweets anymore. Anyway,
Speaker 5: anyone's sitting like right now, I'm kind of.
Speaker 1: Like we're like literally drunk from the amount of chocolate
Speaker 1: the week.
Speaker 5: Yeah, dry January, and I've been doing a low carb
Speaker 5: this whole time. I just finished up a five day
Speaker 5: mimicking fast, so I've not had a lot of sugar
Speaker 5: of any kind. I definitely don't have pastry, and so
Speaker 5: I'm just I barely had like three or four bites
Speaker 5: and I'm like, Okay, that's enough yet.
Speaker 1: Yeah, So I want to say this, if you are
Speaker 1: wanting to get some really delicious chocolate for someone that
Speaker 1: you love for Valentine's Day, Do not wait until the
Speaker 1: day before. I'm going to tell you what happened to
Speaker 1: me at the chocolate therapists and Littleton and Julie, the
Speaker 1: owner is so squared away, so I don't want what
Speaker 1: I'm about to say should not be an.
Speaker 2: Indictment on her.
Speaker 1: I went to buy chocolate and there was nothing left
Speaker 1: in the store, and so I was chatting with Julie
Speaker 1: and She's like, Mandy, I can't even get more ingredients
Speaker 1: to make more chocolate. If you want to get good chocolate,
Speaker 1: get it soon and have it for Valentine's Day.
Speaker 5: A lot of them you can pre order now, Yeah,
Speaker 5: pay for it now, and then you'll go pick it
Speaker 5: up within a period of time, so you're not like
Speaker 5: necessarily having to pick it up right now and then
Speaker 5: try to hide it from you know whoever.
Speaker 4: You can, you know, make arrangements.
Speaker 5: With these different chocolate tears, and yeah you can. I'm
Speaker 5: going to pick it up on the twelfth through the thirteenth,
Speaker 5: Julie's having wine and chocolate peering classes.
Speaker 4: Unfortunately, Valentine's is sold out. But my birthday the day.
Speaker 5: After and if you really want to treat your your
Speaker 5: sweetheart to a wonderful Valentine's a weekend plan to come
Speaker 5: to Urray and do the Urray Wine Festival with me
Speaker 5: and my husband, and you can hear all about our
Speaker 5: fun flying stories there.
Speaker 4: You get plenty of them.
Speaker 3: There you go.
Speaker 1: So I want to ask a question about wine pairings
Speaker 1: with chocolate because you did bring in a quite tasty
Speaker 1: persecco that is alcohol free. That I was that that
Speaker 1: wine really impressed me as an alcohol real I think
Speaker 1: you could serve that to someone and they may not
Speaker 1: know that it was alcohol free.
Speaker 4: I definitely think it could pass. Yeah, for sure.
Speaker 2: The Cabernet I didn't love, but I.
Speaker 5: Do because I had the gorgeous tannons that so many
Speaker 5: non alcoholic reds lack, and it just was not not
Speaker 5: my favorite.
Speaker 1: But that being said, if you wanted to get someone
Speaker 1: a really nice bottle of wine to go with their
Speaker 1: box of chocolate, what do you recommend there? See?
Speaker 5: You know, wine and chocolate pairings, that's kind of a
Speaker 5: classic thing, and so many people will say, oh, well,
Speaker 5: champagne with chocolate, you know, dipped strawberries. That's less about
Speaker 5: the chocolate, more about the strawberry that you're pairing with
Speaker 5: that ryampaign. So if you're se does feel very romantic,
Speaker 5: and so those I tend to, you know, I would
Speaker 5: probably if it's me and I had champagne and I
Speaker 5: had chocolate covered strawberries, I probably would take a bite
Speaker 5: of all of that together, and I would kind of
Speaker 5: save that champagne for the strawberry portion, or I would
Speaker 5: do white chocolate.
Speaker 4: But if you're looking more into your darker.
Speaker 5: Chocolates, that's when you can get into some big old reds.
Speaker 5: They classically pair, especially if you have red wines like
Speaker 5: a Charras that has or Sarrah that has a lot
Speaker 5: of that BlackBerry, a dark jammy fruit component on it,
Speaker 5: because what happens is it will start pulling out some
Speaker 5: of those notes out of that chocolate itself, and then
Speaker 5: the umami and the tannins from the chocolate and the
Speaker 5: red wine I will start to kind of bounce off
Speaker 5: of each other.
Speaker 1: I like a dark chocolate with a bold red a
Speaker 1: mall back, a tempernio is something that's got a lot
Speaker 1: going on in there, because I love the way if
Speaker 1: you have a really good piece of chocolate and here's
Speaker 1: a chocolate and wine tasting tip. Put a little piece
Speaker 1: of chocolate in your mouth and just let it melt. Melt,
Speaker 1: don't chew it, just let it melt and then sip
Speaker 1: your wine.
Speaker 2: I love that well.
Speaker 5: This weekend I was telling you about the baby Ammarone.
Speaker 5: I'm going to be pouring at the wine galleries more
Speaker 5: Avino wine and food perty class. It's all going to
Speaker 5: be focused on Valentine's Day. It's all Italian wines. But
Speaker 5: I'm making up a chocolate mouse and easy moose that
Speaker 5: I'm preparing with a luxado cherry drizzle and cherry.
Speaker 4: So those are the Italian cherries.
Speaker 5: Like if you're familiar at all with old fashions, that's
Speaker 5: the drizzle or the cherry that kind of goes into it.
Speaker 4: It's an Italian cherry. It would be cherry, but it's
Speaker 4: not the.
Speaker 5: Chemically red Die number five. These are smaller, more intense
Speaker 5: cherries that have kind of a truer cherry flavor that
Speaker 5: are Italian okay, and you'll often see them used in cocktails, right,
Speaker 5: but I'm going to use it actually in with this
Speaker 5: chocolate moose and then I'm pairing.
Speaker 4: It with valpolo Cello.
Speaker 5: So corvina grape and they've sun dried it on these
Speaker 5: mats and dried it out and turned them into raisins,
Speaker 5: and then they've crushed it that first.
Speaker 1: How much liquid do they get out of a dried
Speaker 1: out Is that why it's so expensive.
Speaker 4: Why I am marone is pretty expensive?
Speaker 2: Okay?
Speaker 5: But then when you have they'll do what's called rapasso,
Speaker 5: and that's the second passing, so they'll crush them again
Speaker 5: and they'll extract even more juice and then they'll ferment
Speaker 5: that and then that's typically called va palicello rapasso, which
Speaker 5: is what I'm going to be serving. It has a
Speaker 5: very raisin component to it, like a brown sugar, and
Speaker 5: I'm pairing that with this seventy five percent coco chocolate
Speaker 5: bar that I'm mixing in with whipping cream that I'm making,
Speaker 5: and then with that Lexardo cherry, and that's going to
Speaker 5: be kind of our dessert, kind of show how wine
Speaker 5: and chocolate compare together. After we've had several different courses
Speaker 5: of your very Italian type foods.
Speaker 1: I want to spend just a second hang on and secondly,
Speaker 1: grab this card so of the stuff that Chocolate Tears
Speaker 1: are doing with truffles is pretty amazing. I remember the
Speaker 1: first time I ever had a truffle. I went to
Speaker 1: a little chocolate shop and this was I was twenty one,
Speaker 1: and I went in a little chocolate shop and this
Speaker 1: lady had like.
Speaker 2: Five she had five options.
Speaker 1: She had chocolate, she had dark chocolate, she had a
Speaker 1: coffee truffle, and then like two other that they were
Speaker 1: fruits somehow, So I would pay attention. You go now
Speaker 1: like I've got the card, the cheater card from Deaters
Speaker 1: that they gave me, and they're extraordinary. First of all,
Speaker 1: they're beautiful. Okay, they the works of arts, they really are.
Speaker 1: But the cinnamon honey truffle that was quite interesting and quite.
Speaker 5: Delicious, and it definitely had that nice cinnamon finish, which
Speaker 5: was which pairs lovely with Obviously cinnamon honey is fantastic,
Speaker 5: but cinnamon. Most of people don't think about cinnamon and chocolate.
Speaker 5: And it's kind of funny. Europeans consider cinnamon to be
Speaker 5: a savory item, whereas we Americans, you know, we put
Speaker 5: cinnamon and sugar on buttered toast down that was my classic,
Speaker 5: you know, on wonderbread.
Speaker 4: That was what I grew up in and so we all.
Speaker 5: We often associate cinnamon here in the US with all
Speaker 5: of our sweets, right, But I love it with dark
Speaker 5: chocolate because it does and I.
Speaker 4: Love capsation, so I love the heats.
Speaker 2: There's an as dead I was going to get to
Speaker 2: the aztech.
Speaker 4: A little bit of heat to it.
Speaker 5: I love that with chocolate because it brings complexity to it.
Speaker 5: And so that's what I think truffles themselves eight works
Speaker 5: of art that be because you can do things not
Speaker 5: only with the shell of chocolate that's going to go
Speaker 5: around it, that tempered chocolate, but your fillings.
Speaker 4: You have such a wide variety that.
Speaker 5: You can explore to kind of create these beautiful pairings.
Speaker 4: The cherry balsamic.
Speaker 1: Truffle that I'm going to tell you that was something
Speaker 1: I was not expecting to enjoy. It was fantastic and
Speaker 1: it tasted like a cherry balsamic chocolate, which those three
Speaker 1: things did not sound like they were going to go
Speaker 1: together for me, but it was extraordinarily good. And the
Speaker 1: reason I bring this up is, don't be afraid to experiment.
Speaker 1: Don't be afraid to get something that maybe sounds interesting
Speaker 1: but you're not sure, because some of these things are
Speaker 1: just a revelation and and so different and unique, and
Speaker 1: just what a wonderful way to try and expand your
Speaker 1: palette on Valentine's Day by getting one of these beautiful
Speaker 1: boxes full of beautiful candy from one of these these shops.
Speaker 5: And what I really like about going to an actual
Speaker 5: chocolate heer versus just going to your your grocery store
Speaker 5: and picking up your standard right. So, yeah, your standard
Speaker 5: assorted box. Not that there's anything wrong with a lot
Speaker 5: of those. I love, you know a lot of those
Speaker 5: chocolates as well, but you can just pick out one
Speaker 5: or two or every and it's in the perfect little box.
Speaker 4: And I don't eat a lot of sweets anymore.
Speaker 5: It will take me forever to work through anything that's,
Speaker 5: you know, more than four little morsels of deliciousness. And
Speaker 5: then if you've actually picked them out for your loved
Speaker 5: one or for your friend, then it's just that extra
Speaker 5: little step that shows, Yeah, you're you're showing how much
Speaker 5: you care about me, and you really a lot of
Speaker 5: thought went into this.
Speaker 1: I feel like, much like wine has come of age
Speaker 1: in the past twenty years thirty years, I feel like
Speaker 1: chocolate in the United States has come of age. I
Speaker 1: was lucky enough to meet a guy in Southwest Florida
Speaker 1: named Norman Love. He is a very famous chocolate here now,
Speaker 1: but when I met him, he was like a twenty
Speaker 1: two year old, twenty three year old kid who literally said,
Speaker 1: I love chocolate more than anything else in the world,
Speaker 1: and I want to bring that through my love for chocolate,
Speaker 1: and I'm making these chocolate creations because this, for me
Speaker 1: is love. And I just thought, that's what you got
Speaker 1: to do if you're a chocolate here.
Speaker 4: And it is amazing watching them.
Speaker 5: If you have the chance these artists, because they are
Speaker 5: some of the chocolate creations and sculptures and things like
Speaker 5: that that you can make.
Speaker 4: It is it's amazing. It's my blowing heads.
Speaker 1: Okay, last question before we do of the day, and
Speaker 1: that is tell the audience anytime you were flying a
Speaker 1: plane and either got shot at or almost died quickly.
Speaker 4: I was shot at flying in Operation Southern Watch.
Speaker 5: Saddam was doing some experiments and we were targeted, so
Speaker 5: that was fun. And then I almost had my own
Speaker 5: mid air and I mentioned it yesterday on air. We
Speaker 5: were out over the Atlantic. It's very dark and there's
Speaker 5: not a lot of light out there. There was no
Speaker 5: moon and so yeah, we had fighters pass within a
Speaker 5: couple of feet of us, And well, anytime you're I
Speaker 5: saw the kind of plane I flews an airfueling tanker.
Speaker 5: And one of our warnings and our tech data is
Speaker 5: flying in close proximity to an another aircraft is inherently dangerous.
Speaker 5: And we're connecting on to another aircraft behind us.
Speaker 2: And I had dragonfly.
Speaker 4: Yes, well, well, no, we have a boom.
Speaker 2: You do have that.
Speaker 5: That's something else at the drogue. But we have a
Speaker 5: boom that will lower down and the boom operator flies
Speaker 5: it around. But some of these bigger aircraft can really
Speaker 5: push us around. And I've had some interesting happenings with
Speaker 5: aircrew type communication and during air refueling that have not
Speaker 5: been pleasant and have been kind of scary. But for me,
Speaker 5: my husband has better stories than I do. So I
Speaker 5: was pretty vanilla when it came to my flying experience.
Speaker 1: Okay, got to ask you, uh this one, I missed it.
Speaker 1: What chocolate goes with temporneo and suggestions for a good temporaneo.
Speaker 1: I happen to think dark chocolate goes better with red wine,
Speaker 1: but I have friends who adore milk chocolate with red wine.
Speaker 6: As well.
Speaker 1: I think red wine and chocolate chocolate period, But do
Speaker 1: you have a good tempornio.
Speaker 5: I tend to like Rioha just because I think Rioha itself.
Speaker 5: The tear wire brings a little funkiness to the tipernio.
Speaker 5: But I mean, honestly, you just can't go wrong. Get
Speaker 5: a good quality, find a good Spanish wine, a store
Speaker 5: that has a good Spanish selection, and just start looking
Speaker 5: at your different types of tempts that are out there,
Speaker 5: because there are plenty, and work your way through it
Speaker 5: until you find you're the one that you've like.
Speaker 1: I'm the one that makes you happy, all right, guys
Speaker 1: and gals. You can find all of this information, including
Speaker 1: to the Texter who just texted me. You can find
Speaker 1: the name of the non alcoholic prosecco and the non
Speaker 1: alcoholic cabernet on the blog that I posted on my blog,
Speaker 1: and you can see that the wineyo you made me
Speaker 1: a cub reporter today because I went to Deaters to get.
Speaker 5: Tried, and the reviews of the wine shop at Tony
Speaker 5: behind Tony's Market over on Centennial.
Speaker 1: And you should just follow her blog anyway, because she's
Speaker 1: doing this stuff all over the place.
Speaker 2: Anyway, now it's time.
Speaker 1: For the most exciting segment on the radio of its kind.
Speaker 5: In the world of the day.
Speaker 2: All right, what is our word of excuse me dat
Speaker 2: to day? Jump it ahead.
Speaker 3: A dunge beatle walks into a bar.
Speaker 6: Oh god, he asks one sile question, is this stool taken?
Speaker 2: Fantastic?
Speaker 5: Oh?
Speaker 2: I gotta love that joke.
Speaker 1: I can't wait to tell my grandkids that joke. That's
Speaker 1: gonna they get it because they don't know what it's done.
Speaker 1: What is a But then I have to explain the
Speaker 1: joke and then no, no, but then you just explain
Speaker 1: what dunge is and means. They're eight and six.
Speaker 4: Yeah, but then you circle back later, everything later.
Speaker 2: All right, here we go. What is our word of
Speaker 2: the day?
Speaker 3: The days of verb? Hey, counter poise.
Speaker 2: Counterpoise, verb, counterpoise.
Speaker 1: I am going to say it is uh making a
Speaker 1: coherent argument against something.
Speaker 5: So you know, poise is how you carry yourself and
Speaker 5: conduct yourself.
Speaker 4: I would say it's probably misbehaving.
Speaker 6: To balance by an opposing weight or to counteract by
Speaker 6: an opposing force.
Speaker 4: Okay, okay, that's the word I learned.
Speaker 6: Now.
Speaker 2: I didn't know that we won't be.
Speaker 4: Using that in the future.
Speaker 2: No, probably not. It just seems a little too complicated.
Speaker 1: Today's trivia question is what is the full name of
Speaker 1: the rapper and record producer known as Tyler the Creator.
Speaker 1: There's a zero percent chance I'm gonna know that.
Speaker 3: I don't even know.
Speaker 4: I've never even heard.
Speaker 3: Of who that is.
Speaker 2: Yeah, Tyler isn't his real name?
Speaker 3: Tyler something?
Speaker 2: It is Tyler a coonema.
Speaker 5: Yeah, yeaheah, Okay, something else I won't be using today.
Speaker 2: There we go.
Speaker 1: I didn't say they were all winners, Okay, I just there.
Speaker 1: We're going to learn them.
Speaker 5: There you go.
Speaker 2: What's our Jeopardy category?
Speaker 6: Owing pro Each answer starts with p R O going
Speaker 6: pro okay, ten letter word for the owner of an establishment?
Speaker 3: Many?
Speaker 2: What's a proprietor.
Speaker 3: Profusely productive? Like some authors?
Speaker 2: Crystal?
Speaker 4: What is prolific?
Speaker 3: Correct? Well done?
Speaker 6: This gas used primarily as a fuel, is also called crystal.
Speaker 4: Is propellant?
Speaker 3: I know?
Speaker 2: Oh wait, I was not the answer, Manny, what is profane?
Speaker 3: Correct?
Speaker 6: I'm really glad you didn't make me pronounce the other word.
Speaker 6: This titan was the father of do Callian.
Speaker 3: Yeah, I don't know. P r oh, just think of
Speaker 3: a titan.
Speaker 6: P R O.
Speaker 1: Island know one, but I'm up to to zero PROTHEUS.
Speaker 3: That is correct.
Speaker 6: There you go only really I think one. An in
Speaker 6: print of your foot can determine if you have a normal?
Speaker 4: Hi, what is prolapse?
Speaker 3: No? Normal?
Speaker 2: What's the pronation? Pronate?
Speaker 3: Pronating yeah, pronating yes? But you win either way?
Speaker 2: Yeah there yeah, hold on.
Speaker 4: Oh and I did want to announce if you want
Speaker 4: to come to one of.
Speaker 5: My classes, I have a I have two spots open
Speaker 5: at the Wine Gallery one thirty on Sunday for more
Speaker 5: Avino wine and food pairing. If you call the Wine
Speaker 5: Gallery at seven one nine four three nine nine four
Speaker 5: sixty three, tell him you heard about it on the
Speaker 5: Manny Connell Show.
Speaker 1: And White Gallery in Colorado's Colorado Spring Crystal makes all
Speaker 1: the food I do. I'm just saying, so worth it.
Speaker 1: You need to dial it up right now and take
Speaker 1: those last two spots