Valrhona

Mm-hmm.

And so I've, we've w- we've worked with, I don't mind giving out some, you know, names and some, you know, shout-outs, but I mean, you know, you know, Valrhona was certainly, um, [smacks lips] uh, h- has always been there, but more so, um, w- when, um, when Republica started, um, you know, their sister brand.

I will tell you that that is a, an amazing chocolate for the money.

Yeah.

And I think that, you know...

And, and it has to be economical.

You know, I, I know I use the word, you know, using, throwing, throwing around, you know, the Valrhona word can be, you know...

I, I love Valrhona.

Right

... cookie milk latte with a Valrhona cold foam on top.

It's really quite-

Oh my God.

So first of all, what you're going to need is 275 grams of bitter chocolate.

So I use Valrhona chocolate in the hotel.

So I'll be going for like...

Anything north of 70%.

And what I, what I learned in retrospect, it wasn't my plan, but I learned in retrospect that we were doing at Shake Shack, it was still the rule of two, but we were kind of going .65 plus .65 plus .70.

So compared to fine dining, we were using Pat LaFrieda beef and Valrhona chocolate f- you know, for our chocolate shakes, and all the best ingredients we could get.

We were, we weren't gonna be as, um, inexpensive as fast food.

Mm-hmm.

We use a milk chocolate that's 45%, then we go to 68, 72, and sometimes we go crazy and do a 85, but that's a little rare.

We just tried a new Valrhona chocolate, though, with a matcha flavor, so might make it into a cookie one day.

Yum.

Dana, first of all, tell us about the lumi and lemon curd babka bun, which you've said is sort of the true representation of Libre's third culture ethos, which I love, and it's one of the first recipes you created.

That is...

You're using very good Valrhona chocolate.

Correct.

It has a high cacao rating.