♪♪ Man: Opa!

Man #2: Opa!

Sbrocco: Authentic Greek mezes in Burlingame.

Grisar: Salted, crispy, fluffy in the middle.

Sbrocco: Roman pizzas and pasta in Walnut Creek.

Martinez: Oh, boy, I went nuts there.

Sbrocco: And contemporary omakase in San Jose.

Baldovino: The scallops are so soft.

It's almost like you're eating a cloud.

Sbrocco: Just ahead on "Check, Please!

Bay Area."

Durfee: Boom.

Boom, boom, boom.

Phillips: Boom.

♪♪ [ Indistinct conversations ] Sbrocco: Hi.

I'm Leslie Sbrocco.

Welcome to "Check, Please!

Bay Area," the show where Bay Area residents review and talk about their favorite restaurants.

Now, we have three guests, and each one recommends one of their favorite spots.

And the other two go check them out to see what they think.

Joining me at the "Check, Please" table today are investor services representative Jamie Grisar, electrical lineman Tony Martinez, and marketing manager Joshua Baldovino.

Welcome, everyone.

Ready for fun?

Grisar: Yes.

Baldovino: Yes.

Sbrocco: Tony's choice specializes in small plates packed with big flavors.

From tangy tzatziki, to grilled octopus, to warm flatbreads, the menu is a passport to the Aegean.

So pour a little ouzo and get ready to say "opa" as we head to Burlingame, home to Mykonos Meze House.

♪♪ ♪♪ Ustel: Mykonos Meze House is a Greek casual neighborhood eatery.

♪♪ Mykonos is like a party island and then the energies never end.

Endless nightlife.

♪♪ I fell in love with the Greek food because of my mom, because moms are always the best.

Meatballs -- our favorite one.

We are always cooking for lamb and meatballs at home.

And I like always cooking barbecue.

A live grill charbroil, I'm always using for mesquite.

Our signature dish is Mykonos souvlaki.

The souvlaki, we are using for prime tenderloin with the shallot onion together.

The seasoning process is for two days to make them perfect.

It's gonna be melting in your mouth.

Meze is the family-style sharing for the small appetizers, hot and cold.

Our bar -- We have many options.

Specially, I like ouzo and tequila.

But we have also wine and also other spirits.

Together: Opa!

Ustel: What I'm always hearing from the people at the restaurant is, look for something living in there, something's soul.

Man: Ohh!

Ustel: It feels like home.

Man: Opa!

Woman: Yeah!

Sbrocco: All right, Tony.

How many times have you been to this place?

Martinez: It's gonna be over 500.

Sbrocco: 500?

Martinez: At least.

I go there almost every day.

Sbrocco: That is amazing.

Martinez: Yeah.

Sbrocco: Oh, I can see some Greekness going on in your tattoos.

Martinez: Yeah.

My wife didn't agree on this, but, you know, I got the Greek key on both sides, and I got the Parthenon, and I got Athena.

Sbrocco: So you are Greek through and through?

Martinez: Yes.

I'm infused.

Sbrocco: So what do you order when you walk in the door, you sit down, they say, "Hey, Tony, come.

Here's your table"?

Martinez: The spreads.

I usually do the spreads with the pita bread and the tzatziki's in there.

Sbrocco: Okay.

Martinez: They have pretty good spreads in there.

Grisar: It really opens up your palate because there are so many dips.

And the bread is nice and warm and fluffy.

Yes.

Baldovino: So I got the keftedes, which I think is a classic dish that you have to get any time you go get Greek.

That's your benchmark.

Half beef, half lamb.

The way that they cooked it, it had a nice little crisp and char on the outside just from the grill, but on the inside was delicious.

How they seasoned it was great.

Sbrocco: So is there one dish that you just absolutely love and you order every time?

Martinez: The chicken.

It is grilled to perfection.

It's thighs.

They're real thin.

So he puts Greek oregano, lemon, salt, and he just grills it over -- It's like a Pourgouri.

And then he puts a little bed of tzatziki on it.

And then with the pita bread, it's heaven to me because that's what I love.

I love that, but, you know, that's one of my favorites that I go for all the time.

Sbrocco: Okay.

Did you have that?

Baldovino: I did not have the grilled chicken, but I did have a tenderloin.

Sbrocco: Okay.

Baldovino: I was debating between the rib eye or the tenderloin when I got there, and I said, "You know what?

I actually never order tenderloin.

Let me try it."

And so it was these two tenderloin kebabs, grilled again.

It was also plated on top of these roasted vegetables, which were delicious.

Sbrocco: Right.

Baldovino: I never eat all the vegetables, but actually that was maybe almost as good as the meat itself, 'cause the meat itself was tender, charred perfectly on the outside, and then the sauce that was on the bottom, I just kept scooping it with either the meat or the vegetables over and over.

Sbrocco: So you got your veggies.

I love it.

Baldovino: I did.

[ Laughter ] Sbrocco: And what about you, Jamie?

Grisar: So you mentioned the rib eye, and I did end up getting the rib eye.

And it's plated beautifully.

It's on a wood cutting board.

And then they light it on fire.

Together: Opa!

Woman: Opa!

Opa!

Martinez: It's ouzo.

Sbrocco: Ah.

That's why you light it on fire.

Grisar: Got you.

Martinez: I'm glad she got to experience that, because that's the whole idea there.

And the "opa," because they... Sbrocco: It's "opa" and ouzo!

Martinez: Yeah.

Yeah.

Grisar: And it was awesome.

The steak was -- I got it medium rare.

And so it was cooked perfectly.

It had a beautiful sear on the outside and it came with these potatoes.

Honestly, the potatoes were the star of the show.

Better than the rib eye.

Martinez: Very good.

Grisar: Salted.

Crispy.

Pillowy, fluffy in the middle.

Could not ask for better potatoes.

Honestly.

Martinez: They're like steak fries.

Grisar: They are.

They're thick.

Oh, so good.

We also got the lamb shank, so... And that was also extremely tender.

That sauce -- Oh, I could drink it.

I could drink it.

It was so good.

I mean, I would just say it was like a Greek gravy.

Martinez: The moussaka is very good.

It's eggplant with potatoes and the Béchamel sauce.

And it's piping hot.

So you got to wait.

You got to let it breathe a little bit.

So that gives you a chance to drink a little more.

Sbrocco: It gives you a chance to drink something.

So what did you have to drink?

Martinez: I've always liked the spicy margarita, but then it's the White Shadow they always brought me because I like piña coladas.

But it's just, the only difference is vodka instead of Bacardi.

Sbrocco: Instead of rum.

Mm-hmm.

Okay.

Did you have anything to drink alongside?

Baldovino: Yeah.

So I did a Paper Plane.

So it's a bourbon-based cocktail with some Aperol, and it was surprisingly refreshing.

Normally you think of a whiskey cocktail as kind of being heavy and not so as refreshing, but this was a little bit of citrus to it with the Aperol.

And so it was perfect for a weekend afternoon.

Sbrocco: Did anybody have dessert?

Or in the many times you've gone, have you done dessert?

Martinez: Many times.

[ Laughter ] Profiteroles.

Those are the best because they're, like, puffy, you know, cream puffs with vanilla ice cream and just with a little chocolate drizzled on top of it.

Sbrocco: With the little one, did you get to share dessert?

Grisar: I did.

We got baklava because it comes with ice cream.

So good.

Honey, pistachio.

And the phyllo is actually pretty soft because it's so soaked.

Really good.

[ Glasses clink ] Martinez: So there's another thing about Mykonos that when it turns dark, Marco comes out, the lights dim down, and then he gets the light shows going, and then he has a smoker, too.

And then the music goes up.

So if you're gonna go there and you want to have a lively time, it's gonna be after 8:00.

Sbrocco: You're capturing the fun of the island.

Martinez: It's great.

I wish I was there now.

Sbrocco: Me too.

All right.

If you would like to try Mykonos Meze House, it's located on Lorton Avenue in Burlingame, and the average multi-course tab per person without drinks is around $60.

Joshua says his sleek little sushi spot is one of Silicon Valley's true hidden gems.

Offering creative takes on Japanese and Filipino favorites, fruit-forward cocktails, and a lively vibe, every meal is a true feast for the senses.

Tucked away in southern San Jose's Silver Creek area, it's Trifecta.

♪♪ ♪♪ Bradley: Trifecta is a Japanese sushi restaurant with Filipino influence starring me, my brother Ryan, and our mom.

Woman: Thank you guys.

Thank you so much.

Ryan: Sharing food that we love.

Man: All right.

Enjoy, guys.

Woman #2: Thank you.

Bradley: When people think of sushi, they just think of raw fish, rolls.

Ryan: We like to try not to be too traditional and bend the rules a little bit.

Bradley: We like to kind of spice it up and add toppings to our nigiris.

Man: To the chefs.

Bradley: We love to use, like, chicharrón and taro and use it as an added texture, depth, and crunch.

But a lot of our sauces and flavors come from calamansi.

So we do have our signature cold plates, like our yellowtail crudo, and bluefin tuna chili garlic -- That's probably our flagship dish.

But a lot of Filipino dishes are hot.

So, like, our short rib -- a 72-hour braise.

♪♪ Ryan: The vibe is bustling.

It's cracking, it's popping.

We want to make sure our guests are taken care of, but we try to have fun at the same time and enjoy the moment.

Bradley: This is a dream come true.

This is our hometown.

So providing, you know, to our own community the food that we love doing, it just means a lot to us.

Out of all the places in the world, they chose to be here with us.

And that's a special moment.

[ Laughter ] Sbrocco: All right, Joshua, talk to me about this place, because it's an interesting blend, isn't it, of flavors and cultures and cuisines.

Baldovino: It is.

It's these two Filipino brothers who have this traditional Japanese spot, but now they added a little bit of Filipino twist to it, so they get the best of both worlds now.

If you're going for the real exciting experience, you do omakase.

Sbrocco: Right.

Chef choice.

Baldovino: Yes.

Or you can do à la carte on the menu.

Sbrocco: Okay.

Baldovino: I did start with a cocktail at first.

It was an espresso sesame sake.

Sbrocco: Ah.

Martinez: That was good.

Baldovino: So you get the hint of coffee, but you still have a nice sake, which brings this lightness to it.

And then it has a sesame crisp on it, and it adds a nice little textural element.

Sbrocco: All right, so you've got a cocktail in your glass and what goes with it?

Baldovino: And then garlic edamame for me.

If anyone's been to Hawaii and has gotten any kind of garlic shrimp scampi, they have replicated that garlic sauce to a T. The edamame is just doused in it.

And so you just can't help but just take the entire bean and just get all the sauce and all the garlic.

Maybe not great for the date after, but really good as you taste it through.

Sbrocco: All right.

And, Jamie, what about you?

Grisar: We did the omakase.

And so the first dish they brought out was oysters.

And the first oyster was with a yuzu vinaigrette.

And the second was with a wasabi vinaigrette.

The wasabi was so nice.

Woman: Cheers!

Man: Cheers!

Grisar: Like, it didn't burn your nose.

It was just that right amount of spicy.

And that yuzu was refreshing.

Sbrocco: Right.

Grisar: And then after that, it was the chawanmushi, which is a Japanese soufflé.

And it was beautiful.

It was silky and salty and sweet and with a Filipino twist, they put in longganisa.

And so it had the crispy bits and it had a beautiful seared scallop on it, so you also had that buttery taste.

Really delicious for the first two courses.

Sbrocco: First two courses.

All right.

We'll get back to you with more.

What about you now, Tony?

How was your experience?

Martinez: It was great.

The little tacos.

Sbrocco: The hamachi tacos.

Martinez: They were delicious.

Something about it.

I've never had that flavor before.

Sbrocco: Have you had those before?

Baldovino: I did.

So the hamachi tacos are really nice 'cause it is.

It's a nice little starter, as well.

It's a wonton crisp taco.

And then you'll have a little bit of avocado within.

It's raw hamachi on top with some sauce and then a sliced jalapeño.

Martinez: But I never had the raw.

The raw fish.

And that got me going.

And I was like, "wow, that was good."

That's why the yellowtail came in effect.

And my son brought me into that.

With the jalapeño oil sauce.

Sbrocco: Okay.

So that's what you had next.

Martinez: Ooh, yes.

Oh, that was delicious.

It just melted in your mouth.

♪ Girl, can I talk to you?

♪ Martinez: And with Rex, the deejay, Rex, was there going.

He was the best.

[ Laughter ] He came to us and talked to us.

Sbrocco: You like party places.

I can tell.

He likes party spots.

All right.

And what else did you have?

Grisar: Yeah.

So if you don't want to go all the way raw, part of the omakase set was seared albacore tuna in a ponzu sauce.

Light.

Refreshing.

With that, you know, hint of lime.

And then after that, it was a nigiri plate.

And so it was four pieces of nigiri and their in-house-made tamago with an egg omelet.

But it was really good.

And each piece has toppings.

And it did really enhance the flavor of each piece of nigiri that we did get.

Sbrocco: Okay.

And you're shaking your head, going... Baldovino: Oh, I mean, you have to get some sushi, for sure.

So whether you're doing sashimi or nigiri, you have to try it.

And two of my other favorites -- There's a scallop carpaccio dish.

And so they have scallops.

That's paired with some lychee fruit.

And they have some citrus around the plate, too.

It looks like a piece of art on the plate itself.

And the scallops are so soft.

It's almost like you're eating a cloud.

Martinez: We had the tempura roll.

You know, the tempura roll was meshed together with the unagi sauce.

Baldovino: Mm-hmm.

Martinez: It was so good.

So I'm a big fan of chicken.

So when they said "fried chicken," I said, "I got to have some of that."

And she brought it and it was so crispy and flavorful.

Baldovino: I've had the karaage there before, too.

Right?

Japanese fried chicken.

But I think I'm always there for the seafood first.

But the chicken is a nice change of pace, too.

Did any of you guys get the short rib?

Martinez: No, I didn't get the short rib.

Baldovino: Okay, the short rib, it's a fun showstopper 'cause it gets plated almost like a tomahawk steak.

Martinez: Oh, nice.

Baldovino: It's super-thick.

And then it's all plated on top of a kare-kare sauce, which is a Filipino kind of peanut-based sauce.

Martinez: Mmm.

So I got to go back for that.

Sbrocco: And did you feel like you got a good deal?

I mean, it can be expensive.

Martinez: You know what?

To me, the price doesn't matter as long as you have fun.

You know, that's what matters -- the experience.

Yes.

Baldovino: And in terms of value, I mean, omakase can get ridiculously expensive.

And so if you're looking for a high-end omakase without the crazy, crazy prices, this is definitely a good way to go.

Sbrocco: Okay.

Excellent.

If you would like to try Trifecta, it's located on Silver Creek Valley Road in San Jose, and the average multi-course tab per person without drinks is around $70.

Jamie is bringing us back to the Mediterranean, to a lively trattoria that's captured her heart.

From cloudlike pizzas, to savory supplì, every dish on the menu is rooted in Roman culinary tradition.

Located in Walnut Creek, it's Montesacro.

♪♪ Gianluca: Montesacro, it's one of the most beautiful neighborhoods in Rome, outside of where I grew up, packed with life.

I wanted to create an environment elegant, upscale, refined, very Italian.

Hello.

[ Speaks Italian ] [ Conversing in Italian ] Our intention is to bring people together, share as much as possible as a family, as friends.

How was everything today?

Man: Really good.

Gianluca: Montesacro opened as the first pinsa place in the United States in 2015 in San Francisco.

Pinsa is not pizza.

It runs in the family of pizza, but it's made from soy, rice, and wheat, which already makes it completely different than traditional pizza.

It proofs for a minimum of 72 hours, and we stretch it à la minute over rice flour to give it a little extra crispiness after it's cooked.

It's oval in shape.

It's not round or square.

And that's pinsa.

Pinsa Romana.

We have different appetizers, pastas -- all homemade.

Our cacio e pepe, I believe, is the closest to what I would expect to eat in Rome.

The octopus appetizer is one of our highlights.

It's cooked to tender, simply dressed with the most amazing extra-virgin olive oil, and drizzled with some fresh oregano.

With all due respect to Californian wines, which we absolutely love, we decided to feature only Italian wines made from indigenous grape varietals of Italy only.

Salute.

Man: Salute.

[ Speaks Italian ] Gianluca: My biggest hope with people experiencing Montesacro, once they go back home, is to say, "You've got to try this because it's not the ordinary Italian restaurant.

It's something unique," because it's what we're trying to achieve more than anything else.

Create an experience that is memorable, that is forever.

Sbrocco: All right, Jamie, talk about how you found this restaurant.

I mean, there's not a lot of Roman-inspired restaurants, and the food in Rome is the best.

Grisar: Oh, totally the best.

Sbrocco: Uh-huh.

Grisar: We were actually on the hunt for gnocchi.

We just looked up "gnocchi" on Yelp, and there it was -- Montesacro.

And it was in a red sauce, which is kind of rare for the Bay Area.

And we're like, "We have to go."

Sbrocco: And what is it that you get besides the gnocchi?

Grisar: We start with the supplì al telefono, which are these beautiful golden balls.

They're fried.

They call it supplì al telefono because in the middle, it's stuffed with mozzarella cheese.

And so when you pull it open, you get that nice string of cheese and it looks like a telephone wire.

Sbrocco: Right.

Grisar: And it's so delicious.

Baldovino: To me, it's like adult cheese sticks, you know?

So you get the nice exterior, which has a nice crust to it, seasoned really well.

And then, as you open it up, I mean, I judge the cheese sticks by the cheese pull.

And so you can pull it and it does have that classic cheese pull and it was delicious.

Sbrocco: Okay.

How about you?

Martinez: Oh, boy, I went nuts there.

Sbrocco: Why does that not surprise me?

Martinez: Yeah.

I mean... Forget the salad.

We go to the porchetta.

Woman: Oh, that looks lovely.

Woman #2: Oh, my goodness.

Martinez: Just savory.

I love it.

And they mixed it with the orange all day on that one.

Grisar: The porchetta is really good.

It was -- I actually haven't ordered it.

The table next to us did, and I think they saw me eyeing their food and they said, "Do you want to try this?"

Sbrocco: They did not.

Grisar: I swear they did.

No, this place is so friendly 'cause you're sitting so close to one another.

So you can kind of tell, like, "Oh, I like what's on your plate.

Oh, I don't like what's on your plate."

I do actually get another pasta dish.

I get the Amatriciana, which is a bucatini with a spicy marinara sauce and guanciale.

I can eat pounds and pounds of guanciale.

Sbrocco: I know.

Grisar: It's just a funkier pancetta.

Sbrocco: You have that little more earthy flavor than... Martinez: But it melts right in your mouth.

Grisar: It does 'cause that fat cap is so big.

Your mouth is coated in, like, fat, but it's good.

Sbrocco: All right.

We are gonna talk about pinsas.

So that's really the heart of this place and what sets it apart.

Grisar: It is, yes.

Different flour blend.

So it's almost lighter, chewier.

And it gets really crisp.

You get that nice char all around.

We always, always get the [Haltingly] Tormarancia.

Sbrocco: Easy for you to say.

Grisar: Yes.

Sure.

Yes.

It's basically a souped-up Margherita pizza, but with spicy soppressata.

Sbrocco: Mm-hmm.

Grisar: And it's lovely with the sweet tomato sauce and the spicy, salty meat.

It's just the perfect combination.

Baldovino: We did the same one as you, but then we also established the baseline with the Margherita, 'cause I feel like you have to establish the baseline.

But I agree -- The dough was delicious and the Margherita itself, it definitely lands more on the heavier basil side.

So if you love basil, then you're really gonna enjoy this pinsa.

Sbrocco: Okay, what did you drink?

Martinez: I went to the martini.

It was the spicy G&C martini.

It was Calabrese oil with the olive in it.

This was the spicy, and one of the best, martinis I've ever had.

Grisar: Oh, that's awesome.

Martinez: The best.

And it was perfect with my pinsa.

Perfect.

Baldovino: They do have a special cocktail, which is a pistachio espresso martini.

Sbrocco: Wow.

Baldovino: And the presentation of this is so pretty.

Almost, like, a quarter of the glass had crushed pistachios on the outside.

Martinez: Did you get a spoon?

Baldovino: I mean, I did just bite it off afterwards 'cause it was a nice nutty treat to have.

Sbrocco: Yeah.

Anybody have dessert?

Martinez: I got three of the desserts.

And tiramisu -- That's the one I really love.

When you bite into it, just don't breathe in because you get the coffee.

[ Breathes sharply] You get the coffee, and you start sneezing.

Grisar: Yeah, the coffee, the cocoa powder down your throat.

Like a beignet almost.

Martinez: That was like, "Oh, no."

But, you know.

Then we had the chocolate torte.

Man: Oh, man, look at that.

Martinez: Filled with fresh cream.

I'm not a big chocolate guy, but that was pretty good.

That was good.

The last one was the pinsa filled with -- They almost tried to copy a cannoli, but it missed the point to me because the tiramisu had me already.

Sbrocco: All right, the tiramisu won.

If you would like to try Montesacro, it's located on Locust Street in Walnut Creek, and the average multi-course tab per person without drinks is around $45.

And now reporter Cecilia Phillips has more Bay Area bites you've just got to try.

♪♪ ♪♪ Phillips: We are so lucky to be able to come to Dandelion Chocolate today.

And this place.

I could smell it before we even walked in.

Durfee: Yeah.

I ride my bike into work and I'll be a block away.

And even without seeing it, I can [Sniffs] I was like, "Ah, I'm getting close to work."

[ Both laugh ] Phillips: Tell me more about Dandelion Chocolate and the special things that you all do here with single-origin chocolate.

Just two ingredients.

Durfee: That's right.

Cocoa beans and organic cane sugar.

And what we call cocoa beans are actually not beans.

They're seeds of a tropical fruit called cacao.

And each pod contains about 50 unique fruits.

Phillips: Mm.

Durfee: So we source cocoa beans from about 20 or so unique locations around the world.

And depending on the actual variety of fruit and where it grows and how it's processed, there's just endless possibilities.

We roast the bean and we crack them, which creates little broken pieces we call nibs, and we grind those up and add sugar to that and grind the sugar in until that is fully refined, as well.

We make chips and we make bars.

And then we have a confectionery team that takes our chocolate and turns it into caramels and pralines and chocolate truffles.

The fruit is fermented over a period of time.

We do factory tours every day.

We teach the basics of even tasting and how to appreciate the variations in different origins.

Phillips: Even someone like me can come in and learn, maybe, like, how to make a bonbon?

Durfee: Absolutely.

Phillips: Yeah?

All right, let's do it.

Durfee: Yeah, let's do it.

And you -- Yeah.

Yeah.

Oh, my gosh.

Yeah, like that.

Okay.

Phillips: We're all prepped up.

Durfee: Yeah.

We're making chocolate caramels today.

Phillips: Chocolate caramels.

Nice.

Durfee: This is a Dandelion bonbon mold.

And I already prepped it with tempered chocolate.

It's our Camino Verde, Ecuador origin.

And I made the caramel filling.

Phillips: Here we go.

Durfee: Yeah.

Get it right down inside there.

Squeeze, squeeze, squeeze, squeeze, squeeze.

Whoa!

All right.

Phillips: Whoa!

Phillips: Oh.

What am I gonna do with the extra?

♪♪ Ooh.

[ Laughs ] Oh, hello.

[ Laughs ] Durfee: Okay, so now the caramel has had some time to settle in, and it's time to put chocolate on to cap it.

Try not to put too much chocolate on.

And bring it to the edge of the table.

I'm gonna go... So the chocolate flows in and fills all the gaps.

Boom.

Right off the edge.

So now they're completely sealed.

Phillips: Nice.

Durfee: It's gonna take about 5, 10 minutes for the chocolate to crystallize, to firm up.

Here we go.

So we're just gonna flip it upside down onto the table.

So like that.

And we'll reveal the... Ah!

You didn't even know this.

Phillips: What did you do?

Durfee: So I took what's called a transfer sheet.

Phillips: Transfer sheet.

Durfee: Right.

It's got a cocoa butter pattern on there.

Phillips: These are so pretty.

Yay!

Durfee: Yay.

Phillips: All right.

There's a lot of caramel.

Mmm.

So good.

I made bonbons.

All right.

I don't think these two are gonna make the cut.

So one for me, one for you.

Sbrocco: I want to thank my great guests on this week's show -- Jamie Grisar, who's got of passion for pinsas at Montesacro in Walnut Creek; Tony Martinez, who craves the keftedes at Mykonos Meze House in Burlingame; and Joshua Baldovino, who savors the smoked hamachi at Trifecta in San Jose.

Join us next time when three more guests will recommend their favorite spots, right here on "Check, Please!

Bay Area."

I'm Leslie Sbrocco, and I'll see you then.

Cheers.

And cheers to you all.

Martinez: Cheers.

Sbrocco: Thank you for being such great guests.

Durfee: We're gonna pipe it in.

We're gonna fill the molds up to the tippy top.

Boom.

Boom, boom, boom, boom.

Phillips: Boom.

Boom.

Boom.

Durfee: And then we're gonna turn it upside down.

And we're gonna "bam, bam, bam!"

Phillips: Whoa.

Durfee: Get the chocolate to come out so we can just leave a thin shell.

Beautiful.

Phillips: Nice.

Wow!

Durfee: Ah, looks amazing.

Phillips: Yeah, it looks perfect.

Looks great.

It's gonna make a great bonbon.