Form the Chocolate Chips

Video Transcript

Hello, my name is Denise Bennett, and I'm here on behalf of Expert Village. Okay, we're going to take our beautiful mixture here that we're making our chocolate chips from, and we're going to put this on the wax paper, roll it out, and put this on our dehydrator shelf. Okay. Nice. Okay. As I said before, you can work in gloves if you'd like, just make sure that there's nothing toxic. And I know there's a couple good glove companies out there, or just keep your hands very, very clean and work without. Okay, as you see, I'm pressing this in myself before I use the roller. See, I'm pressing that down. Oh, that smells good! Ah, that's nice. And see the consistency, once that's a good consistency, I don't know if you can see this, but it presses nice. It works very nicely to just press it with your hands at first. This is going to make a rather small one. Well, not too small actually, that's pretty good size. Get the air bubbles out of it because you want your cracker to stay together. Oh, that's nice! I'll measure it and make sure I don't go over. Okay, so we're going to take the rolling pin, and just roll it out a little bit. Get it nice and smooth and flat, and you don't have to get extremely thin here. I'm going to get it a little bit thinner. You don't have to, whatever your preference is. Of course, the thinner it is, the shorter time in the dehydrator. This is probably, oh I think I say about the same, maybe eight or ten hours. I mean, if you're, it's let's say ten o' clock at night and you want to go to sleep and it needs four more hours you could just leave it in the dehydrator overnight. It's not going to hurt it. And you could maybe turn the temperature down a little bit. Instead of a hundred and ten or a hundred and fifteen you could turn it down to ninety-five. If I have a cereal that I'm doing late at night I will do that because I don't want the apples to become these little tiny, you know hard, you know things. I want it to maintain a nice consistency in the cereal. The crackers aren't as sensitive as that. You could probably overcook a cracker and it's not going to hurt it in the same way as the apple cereal. Just kind of, get used to it, you know. Learn the hard way, like I do. Ruin something and it's like, oh no. It's not true. Okay, this looks about right. I'm going to go a little thinner and we're done.

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