As the cliche goes, all good things must come to an end and as Alton Brown fans learned Friday that goes for good eats as well. After 249 regular episodes, AB closed out the series with three one-hour specials, the last of these "Turn on the Dark" gave us a look into the luscious world of dark chocolate.Using the hour-long format showcased what most Good Eats fans have come to expect from the show and its host over the twelve year run: history, science, information all in fun and easy to digest lessons.
It was hard not to notice a few of AB's lessons from the very first episode on chocolate, Art of Darkness, have changed. Most notably in the realm of making mousse. In the first show on chocolate we were introduced to an easy and wonderful mousse, which has served me (and others) quite well over the years. However, in the newest incarnation of chocolate, AB suggests to make the foamy delight using a nitrous oxide cream whipper. One knock on this part of the episode, he didn't give a lot on the specs for said device. Leading me to wonder if one NO2 whipper is as good as any other.
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