{"href":"https://api.simplecast.com/oembed?url=https%3A%2F%2Fcooking-issues.simplecast.com%2Fepisodes%2Fcade243f-cade243f","width":444,"version":"1.0","type":"rich","title":"Episode 10: Chocolate at Home","thumbnail_width":300,"thumbnail_url":"https://image.simplecastcdn.com/images/ac728e/ac728e59-6e89-417a-8d11-836ca016eb41/dbc9c2f4-a8d4-420c-aa9a-a414970024e8/1449171343artwork.jpg","thumbnail_height":300,"provider_url":"https://simplecast.com","provider_name":"Simplecast","html":"<iframe src=\"https://player.simplecast.com/dbc9c2f4-a8d4-420c-aa9a-a414970024e8\" height=\"200\" width=\"100%\" title=\"Episode 10: Chocolate at Home\" frameborder=\"0\" scrolling=\"no\"></iframe>","height":200,"description":"This week on Cooking Issues Dave and Nastassia take a callers query on making chocolate at home, and delve into the world of chocolate alchemy with a crash course on the melanger--the heavy machinery of the chocolate world. Dave also addresses at-home carbonation techniques, including a double-shot technique for the heavy bubble purists. Finally Dave drops science with a quick shaken vs stirred breakdown that would make James Bond blush. This episode was sponsored by The Barterhouse. Photo: Chocolate melanger\n\n"}