The video is a step-by-step guide on how to make a giant version of Kinder Delice, a popular Dutch confectionery bar. The creator, named in the video as "Phind", starts by preparing a sponge cake, which is the base of the bar. The cake is made from 630 eggs and 22.5 kg of sugar, separated into whites and yolks. The yolks are then mixed with sugar and butter, and the dough is gradually diluted with boiling water. The dough is then mixed with flour and baking powder to give it airiness.
The cake is then baked in a specially designed oven for 16 hours, after which it is cooled for a day before being taken out. The cake is then cut into two parts, which are filled with chocolate ganache, and a layer of cream is added in the center. The layers are then coated in milk chocolate and the bar is placed into a large mold.
After the bar has cooled and hardened, it is removed from the mold and straightened. The remaining chocolate is then melted and poured over the bar. The final product is a 200 kg version of Kinder Delice, which is similar in structure to the original bar but is much larger. The giant bar is then cut into pieces and distributed to a social shelter for children. The video ends with a promise to make another video if it receives a certain number of views.
1. The video is about enlarging Kinder, a popular chocolate bar, 5,000 times so that it weighs 200 kg. [Source: Document(page_content="00:00:00.00: Hello everyone Today we will enlarge Kinder...")]
2. The original Kinder bar has a characteristic pattern of chocolate and consists of milk chocolate, a layer of chocolate ganache, two chocolate biscuits, and a layer of airy white cream. [Source: Document(page_content="00:00:12.06: So on the outside it has a characteristic pattern of...")]
3. The process starts with preparing a sponge cake using 630 eggs. [Source: Document(page_content="00:00:28.74: with a sponge cake for it, I bought 630...")]
4. The yolks are separated from the whites to prevent clumping. [Source: Document(page_content="00:00:50.88: we need to separate the white and the yolk so that...")]
5. The yolks are mixed with 22.5 kg of sugar and a large mixer. [Source: Document(page_content="00:01:23.60: and mix with a huge...")]
6. The sponge cake requires 9 liters of butter and 8.25 kg of cocoa. [Source: Document(page_content="00:01:37.92: the biscuit must also be chocolate,...")]
7. The dough is diluted with 9.5 liters of boiling water. [Source: Document(page_content="00:02:25.80: At this stage it...")]
8. The dough is then mixed with 18.75 kg of flour and 1.5 kg of baking powder. [Source: Document(page_content="00:02:45.00: and the baking powder will give airiness to the dough;...")]
9. The dough is beaten for 8 hours to create a very airy dough. [Source: Document(page_content="00:06:13.56: it took 8 hours to beat and mix all the whites,...")]
10. The dough is then baked in a special oven at 180 degrees for 16 hours. [Source: Document(page_content="00:07:58.26: huge sponge cake was baked only after 16 hours.")]
11. The biscuit is then cut into two parts and put into the form. [Source: Document(page_content="00:09:22.44: for this we just tied a wire...")]
12. The chocolate ganache requires 15 liters of cream and 10 kg of melted milk chocolate. [Source: Document(page_content="00:10:10.68: it requires 15 liters of cream; pour...")]
13. The chocolate ganache is then mixed with a whisk and a submersible blender to get rid of lumps. [Source: Document(page_content="00:12:17.04: and to get rid of lumps one hundred percent,...")]
14. The white cream in the center of the bar is prepared using 36 liters of confectionery cream and 17 grams of gelatin. [Source: Document(page_content="00:13:26.34: you need 36 liters of confectionery cream...")]
15. The white cream is then poured over the chocolate ganache and the gelatin is melted to fix the cream. [Source: Document(page_content="00:15:52.86: the gelatin, after cooling, will reliably fix the...")]
16. The chocolate layer is then poured onto the sponge cake in the freezer. [Source: Document(page_content="00:16:26.16: and pour it onto the sponge cake in the freezer")]
17. The white cream sticks out a little outside the sp