My Favorite Chocolatier - Phil Covitz

Summary

Tosh Show Episode Summary: "My Favorite Chocolatier - Phil Covitz"

Release Date: April 15, 2025
Host: Daniel Tosh
Guest: Phil Covitz, Second Generation Chocolatier

---

Introduction

In this episode of the Tosh Show, comedian Daniel Tosh sits down with Phil Covitz, the senior chocolatier of the renowned Covitz & Sons Chocolatier based in Beverly Hills. With over three decades of experience, Phil shares insights into the family's chocolate business, the evolution of their products, and the intricate art of chocolatiering.

---

Family Background and Business Inheritance

Phil Covitz opens up about his upbringing in a chocolate-loving family and the legacy handed down by his parents.

• Daniel Tosh: "You grew up in Los Angeles. Your parents ran a successful chocolate business in Beverly Hills selling premier chocolate. This is why other parts of the country hate us. Here in California, you're aware of that, right?"
  [13:14]

• Phil Covitz: "It was wonderful. Very lucky. Lived in LA, grew up in Westwood, around the corner from where the shop was, and had a great younger brother. Parents still together."
  [13:14]

Phil discusses how his mother, originally from Brazil, identified a gap in the U.S. market for high-quality European chocolates and coffee, prompting the family to start their own artisanal business.

---

Transitioning to a Second Generation Leader

Phil details the decision process behind taking over the family business alongside his brother Mark.

• Daniel Tosh: "What made you decide to take over the family business?"
  [15:06]

• Phil Covitz: "My mom had always suggested it, offered it over the years. When we came back to LA later, both my brother and I were moving on to new careers, and it was the right time to take over."
  [15:10]

He emphasizes the smooth transition and the collaborative relationship with his brother, which has been pivotal in modernizing the business.

---

Modernizing the Chocolate Business

Phil explains how Covitz & Sons Chocolatier has evolved from importing Swiss chocolates to crafting their own unique products.

• Phil Covitz: "We realized the business had become a little out of date. So, we started making our own products using ethically sourced cacao and local dairy to elevate the quality."
  [15:24]

He highlights the importance of quality ingredients and ethical sourcing in their production process, aiming to create chocolates that are both delicious and responsibly made.

---

Crafting Exquisite Chocolates

The conversation delves into the meticulous process of creating high-end chocolates, including collaboration with top chefs and artists.

• Daniel Tosh: "Your chocolates are made, I mean, to sound cliché, the finest ingredients in the world. And your chef that you hired, Chef Sandy from the French Laundry."
  [16:28]

• Phil Covitz: "She makes decisions about everything we do—ingredients, process, freshness, design. We're always innovating new products."
  [17:02]

Phil discusses the role of Chef Sandy, formerly of the prestigious French Laundry, in refining their chocolate recipes and ensuring consistency in quality. Additionally, he talks about their unique packaging collaborations with local artists to enhance the gifting experience.

---

Product Line and Innovations

Phil showcases a variety of their chocolate offerings, emphasizing creativity and quality.

• Daniel Tosh: "Do you have any direct competition here in Los Angeles for high-end chocolate?"
  [18:05]

• Phil Covitz: "No, not in Los Angeles. You have to go to Belgium. Our chocolates receive positive feedback internationally."
  [18:11]

Phil introduces several signature pieces, including:

1. 64% Dark Chocolate Ganache (64:00)
   Phil explains it's made with Madagascan cacao, offering a rich and smooth flavor.

2. PB&J Chocolate (30:09)
   A fusion of farmer's market strawberries and peanut praline, replicating the classic PB&J sandwich in chocolate form.

3. Lemon Meringue Macadamia (31:09)
   An innovative blend of citrus and nut flavors with a crunchy meringue texture.

4. Salted Caramel Piece (32:40)
   Combines local butter with milk and dark chocolate ganache, topped with a hint of salt.

5. S’mores Chocolate (33:17)
   A deconstructed version of the traditional s’more, featuring vanilla marshmallow, graham cracker, and milk chocolate.

Phil emphasizes the artistry involved in each piece, from flavor balancing to aesthetic presentation, ensuring each chocolate is a sensory delight.

---

Packaging and Branding

Covitz & Sons places significant emphasis on packaging as an extension of their brand's luxury appeal.

• Phil Covitz: "Our packaging is designed to make the chocolate experience special. We collaborate with local artists, and our boxes often feature unique artwork, making them suitable for display or gifting."
  [25:07]

• Daniel Tosh: "You have to go to Belgium to find the competition. Do your chocolates ever end up there?"
  [18:22]

Phil discusses their collaboration with muralist Bumblebee Loves You, creating artistically designed boxes that serve as collectibles. This strategy not only enhances the unboxing experience but also strengthens their brand identity as premium chocolatiers.

---

Marketing Strategies and Customer Engagement

The Covitz & Sons team employs thoughtful marketing tactics to maintain their market position and customer loyalty.

• Phil Covitz: "We use various channels, including our website and email lists, to connect with customers. However, we avoid aggressive discount tactics to maintain our brand's exclusivity."
  [40:20]

• Daniel Tosh: "Why do you not participate in events like the Oscars or local high-profile gatherings?"
  [41:14]

Phil explains their cautious approach to partnerships and marketing, focusing instead on quality and word-of-mouth endorsements to build their reputation. They also ensure their chocolates are present in key retail locations, including duty-free shops, to reach a broader audience.

---

Challenges and Industry Insights

Phil offers candid insights into the challenges faced by high-end chocolatiers in a competitive market.

• Daniel Tosh: "Why does your gourmet chocolate box cost $20 for four pieces?"
  [22:15]

• Phil Covitz: "The cost reflects the quality of ingredients, craftsmanship, and packaging. Everything from ethically sourced cacao to the artisanal labor involved adds value."
  [22:22]

He discusses the balance between maintaining premium quality and pricing strategies, ensuring sustainability for the business while delivering exceptional products.

---

Tasting Session

A highlight of the episode is an interactive tasting session where Phil introduces various chocolates for Daniel Tosh to sample.

1. 64% Dark Chocolate Ganache (29:27)

   • Daniel Tosh: "I eat the whole thing. That's delicious."
     [29:51]

2. PB&J Chocolate (30:09)

   • Daniel Tosh: "That's delicious."
     [30:33]

3. Lemon Meringue Macadamia (31:09)

   • Daniel Tosh: "It's really good... I'm excited about this. This alone is the prettiest thing ever."
     [34:16]

4. Salted Caramel Piece (32:40)

   • Daniel Tosh: "You like that one? So it's local butter, milk, and dark chocolate ganache..."
     [32:58]

5. Florabama Bar (34:47)

   • Daniel Tosh: "I don't like fizz. That's too much chocolate to consume. But it's good."
     [35:05]

The tasting not only showcases the diverse range of flavors but also exemplifies the attention to detail and quality that Covitz & Sons instills in every product.

---

Conclusion

Daniel Tosh wraps up the episode by expressing his admiration for Phil and the Covitz & Sons Chocolatier team.

• Daniel Tosh: "Phil, I appreciate you guys coming by. All the best. And thank you very much for the chocolate."
  [44:46]

He encourages listeners to visit their shop online at toshshowstore.com and stay tuned for new merchandise and upcoming tours. The episode underscores the blend of tradition and innovation that defines Covitz & Sons, positioning them as leaders in the artisanal chocolate industry.

---

Notable Quotes

1. Phil Covitz: "We realized the business had become a little out of date. So, we started making our own products using ethically sourced cacao and local dairy to elevate the quality."
   [15:24]

2. Daniel Tosh: "You have to go to Belgium to find the competition. Do your chocolates ever end up there?"
   [18:22]

3. Phil Covitz: "Our packaging is designed to make the chocolate experience special. We collaborate with local artists, and our boxes often feature unique artwork, making them suitable for display or gifting."
   [25:07]

4. Daniel Tosh: "Why does your gourmet chocolate box cost $20 for four pieces?"
   [22:15]

5. Phil Covitz: "The cost reflects the quality of ingredients, craftsmanship, and packaging. Everything from ethically sourced cacao to the artisanal labor involved adds value."
   [22:22]

---

Key Takeaways

• Legacy and Innovation: Covitz & Sons leverages family legacy while continuously innovating to meet modern tastes and ethical standards.

• Quality Over Quantity: Emphasis on premium ingredients and artisanal craftsmanship justifies their pricing and distinguishes them in a crowded market.

• Artistic Collaboration: Partnerships with local artists enhance packaging aesthetics, creating a collectible and memorable gifting experience.

• Customer-Centric Approach: Focus on quality and customer feedback drives product development and maintains brand loyalty without relying heavily on discounts or aggressive marketing.

• Sustainability and Ethics: Commitment to ethically sourced ingredients reflects a broader trend towards responsible consumption in the luxury food sector.

---

For those interested in premium chocolates crafted with passion and precision, Phil Covitz and Covitz & Sons Chocolatier offer an inspiring glimpse into the world of high-end confectionery.

Transcript

[Ryan Seacrest]

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[Phil]

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[Ryan Seacrest]

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[Eddie]

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[Daniel Tosh]

PayPal lets you pay all your pals like your graduation gifters.

[Phil]

Who's paying for the mattress topper?

[Eddie]

You mean the beanbag chair?

[Phil]

Aren't we getting a mini fridge?

[Daniel Tosh]

Can we create a pool on PayPal?

[Phil]

It lets us collect the money before we buy. Ooh, yes, that's smart.

[Eddie]

Glad we can agree on something easily.

[Daniel Tosh]

Pool split and Send Money with PayPal.

[Phil]

Get started in the PayPal app. A PayPal account is required to send and receive money.

[Daniel Tosh]

A balance account is required to create a pool. This is too much chocolate.

[Phil]

You're only two. Two of them in.

[Daniel Tosh]

I'm anticipating.

[Phil]

We can take a break at any point.

[Daniel Tosh]

Tosh show, posh show. Toss show for show. Well, hey there. Welcome to Toss Show. Eddie.

[Mark]

Hey, buddy.

[Daniel Tosh]

It's Easter.

[Mark]

Oh, yeah.

[Daniel Tosh]

You know what that means. I Lincoln Logs in. Me sock Drawer.

[Mark]

That's exactly what it means. Lincoln Logs in me sock drawer.

[Daniel Tosh]

Lincoln Logs in me sock drawer. Now, for those of you that don't get that reference, well, little Bill Hicks for you, anyway. Easter. Man, I love Easter. Probably one of my favorite rabbit centric holidays. Is it rabbits or is it chickens?

[Mark]

Wait, what? Bunnies.

[Daniel Tosh]

Bunnies. Rabbits and bunnies are the same thing, Mr. Bunny.

[Mark]

But I don't know chickens. Bunnies don't lay eggs. Yeah, Bunny either Do rabbits.

[Daniel Tosh]

Guys, it's confusing.

[Mark]

It's as confusing as the story of Christ.

[Daniel Tosh]

No, no, no, no. Okay. Anyway, I love Easter. I love the Easter egg hunt. That's my favorite. We do it every day at our house. Wow. Yeah.

[Mark]

That's good. I like that.

[Daniel Tosh]

Well, we have a chicken coop. I basically just tell my kids, go get the eggs. They're not really hidden. Although my son doesn't like to remove the hens or reach underneath them to grab the eggs. I'm like, just. Just shoo them away. Shoo them away. He's like, they bite. I'm like, they don't really bite. They peck.

[Mark]

They peck.

[Daniel Tosh]

Well, they peck a little bit.

[Mark]

That's how they bite.

[Daniel Tosh]

But you just get it. If you go quick, they won't. They don't peck me. I put my hands underneath there. I root around. I'm like, oh, that's not an egg. Hello, by the way. Just got a new chicken.

[Mark]

All right.

[Daniel Tosh]

Okay, now you guys heard the tragic story of Black Betty. Okay? Black Betty has been replaced by White Peggy. Wow. She's a silky. Now, she was in a flock of my neighbor's farm. And she's a silky. Just a beauty. Now, I don't have silkies. I have showgirls, but they're in the same family. I had two white showgirls. And. And she's like, hey, I think my silky would do good with you because we had two silkies, but my dog killed one of them. And I'm like, oh, that's tragic. Yeah, Carl never, never messes. He's not even aggressive toward the chickens. But anyway, she's like, can I give you my one silky? And I'm like, well, sure, you know, we'll see if. If my flock will take her in, because sometimes they'll just peck him to death and kill him if the other chickens don't like them. But I'm like, bring her on over. Let's see how she does. And it's. She seems to fit in great.

[Mark]

So far, so good.

[Daniel Tosh]

Yeah, no, they're doing. They're all they're all great.

[Mark]

Well, great.

[Daniel Tosh]

I mean, I'm basically just living this house where people just are dropping animals off. The other day, somebody tried to drop a rabbit off. I said, no, it was the cutest little thing in the world. I go, no, I got wild rabbits everywhere. I don't need more. By the way, rabbits, they are a big reason that Carl gets ticks from time to time.

[Mark]

Didn't know that.

[Daniel Tosh]

Yeah. Rabbits carry ticks and, you know, and when Carl gets a tick, it's not a big deal. We usually find it, get rid of it. But it's so concerning because if you get bit by a tick, you know, you can get Lyme disease. But here's what you might not know. Now, I don't want you to look it up because it's probably not true. Okay.

[Mark]

Losing the computer.

[Daniel Tosh]

Don't look it up. Don't look it up. Okay. I heard to get Lyme disease. To get Lyme disease from a tick.

[Mark]

You heard it.

[Daniel Tosh]

It needs to be on you for like 48 hours to like two weeks or something. Ridiculous. I'm like, well, if you don't know you have a tick on you for that long, you deserve Lyme disease.

[Mark]

Yeah.

[Daniel Tosh]

Now that could be wrong. Why don't you look it up and see if I'm. If I'm in the ballpark, because I'm curious. Now, I certainly don't want anybody in my family to get Lyme disease, but I also think if. If it ticks on you for two weeks, at least 36 to 48 hours. Thank you. 36 to 48. So my information wasn't completely wrong.

[Mark]

The two week thing, whatever.

[Daniel Tosh]

36 hours of it might as well.

[Mark]

Be a month if it's on there for two days. Come on.

[Daniel Tosh]

If you don't know that something's burrowed into your body and eating you for 36 hours, I mean, then you've got. You've got some problems.

[Mark]

Dirty person.

[Daniel Tosh]

You're a filthy animal. Anyway, I don't want to get too. By the way, she brings this bird over. And I said, what's her name? You know, Got it. I was gonna probably rename her anyway, right? She goes, oh, we didn't name her chicken. I'm like, oh. I'm like, okay, so now her name is Peggy.

[Mark]

I just thinking like, what if you had a chicken farm? Thousands of chickens, you think they name every one of them.

[Daniel Tosh]

You better.

[Mark]

I think so.

[Daniel Tosh]

I know they do over at Tyson. It says it on the packaging.

[Mark]

I did hear that.

[Daniel Tosh]

Yeah. You can see the names of the chicken that are in the. In the. On the Tyson packaging. They. I think they put that on there. You know, it's like. It's like that when you get those loveies, those Beanie Babies or whatever. A little backstory on the tag.

[Mark]

Yeah.

[Daniel Tosh]

You're gonna love this chicken. She was quite the extrovert. Okay. Well, anyway, Peggy, want to welcome her to the family. And I hope. I hope a hawk doesn't get you. Speaking of Easter, Eddie Cadbury, are they still in business? Because I would go on record as saying Cadbury creamed eggs are the single grossest piece of candy in the history of the world.

[Phil]

Oh, God.

[Daniel Tosh]

You ever had one?

[Mark]

Only in an omelette.

[Daniel Tosh]

Oh, that's interesting. Eddie's doing Cadbury creamed egg omelets. Sounds good. What do you do? You put a little spinach in there.

[Mark]

Sometimes we go with either go that or a jelly bean and cheese burrito.

[Daniel Tosh]

Mmm. You ever had a Cadbury creme de egg? For real?

[Mark]

Yeah.

[Daniel Tosh]

You have?

[Mark]

Yeah. It's awful.

[Daniel Tosh]

There's no way that's good.

[Mark]

Oh, no.

[Daniel Tosh]

The best way to eat a Cadbury creme de egg, I would say, is just to pour it on your back and slap yourself in the ass.

[Mark]

Yeah. You feel like you're part of a production and you're the star.

[Daniel Tosh]

There is no chance that that's an enjoyable experience? Nah. Cadbury's disgusting. I hope they go out of business. Unless they're sponsored to this show, then by all means, they did have the cute commercial. The only thing I like about Cadbury is their annual commercial. Where don't they have something?

[Phil]

Bach. Bach.

[Mark]

Yeah.

[Daniel Tosh]

I just hope before Easter that our president gets the price of Cadbury creamed eggs under control.

[Mark]

Amen.

[Daniel Tosh]

That's why he got elected. Ran on it because of Jesus and the price of Cadbury creme eggs. All right, enough of this talk. I don't believe in the Easter Bunny, but I do believe in today's guest. Enjoy. Mmm. Hey, y'all. Daniel Tosch, your President, CEO, CFO, COO, and lead designer of BoyswearPink, my charitable kids clothing line. But what you probably don't know is that I have a business degree from the University of Central Florida. So I know every successful business has a business behind their business that's called business ception. And that's why it was a no brainer for me to use Shopify. Shopify makes selling, and for the buyers, buying Simple. Now, normally, I like people to stay out of my business, but not when it comes to Shopify. No, when it comes to Shopify, I make an exception. Shopify is home to the number one checkout on the planet, boosting conversions by up to 50%. Upgrade your business and use the same checkout I use. Sign up for your $1 per month trial period at shopify.comtosh all lowercase go to shopify.comtosh to upgrade your selling today. Shopify.comtosh Ryan Seacrest here when you have.

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[Phil]

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[Ryan Seacrest]

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[Eddie]

Bring Spring to your door with Target Circle360. Get all you need for Easter hosting spring get togethers and more with unlimited same day Delivery through Target Circle360. From Easter Basket goodies to fresh florals, get Eating everything the same day is easy. Open the Target app and bring the magic of the season to your door with unlimited same day Delivery through Target Circle360. Visit target.com circle or the Target app for more details. Subscription required. Same day delivery is subject to terms. Applies to orders over $35.

[Daniel Tosh]

Paw Show. My guest today is a second generation chocolatier with over 30 years of experience. He and his brother are the chocolate Kings of Beverly Hills. Please welcome son number one of and sons chocolatier Phil. My first question that I asked every.

[Phil]

Guest okay, hit me.

[Daniel Tosh]

Do you believe in ghosts?

[Phil]

Oh, I don't. I don't.

[Daniel Tosh]

No Check. Now why am I interviewing you Phil, instead of your brother Mark? Was was there any debate of who should be in the hot seat here?

[Phil]

I'm son number one, therefore I get the Priority.

[Daniel Tosh]

How much older are you than your brother?

[Phil]

Three years older.

[Daniel Tosh]

That's a good difference. Did you enjoy him as a kid?

[Phil]

Yeah.

[Daniel Tosh]

Like, you have a good relationship?

[Phil]

Yeah, we were always friends because my.

[Daniel Tosh]

Brother'S just two years younger than me, and I have such fond memories of growing up. And then I talked to my younger brother now as an adult, and he's like, no, I hated you. Do you think he has the same.

[Phil]

No, he hasn't surprised me with that yet.

[Daniel Tosh]

Okay. I guess I tortured him a little more than I realized. But now that we're older, good friends. Is working with your brothers that a good idea?

[Phil]

Yeah, for us it works.

[Daniel Tosh]

Well, how long you guys been working together?

[Phil]

Well, this project's been now five or six years.

[Daniel Tosh]

Okay.

[Phil]

And previously, we always did sort of, you know, other stuff on the side together, and we helped out my mom over the years. So this is just the two of us. It was an easy, you know, pairing.

[Daniel Tosh]

You grew up in Los Angeles. Your parents ran a successful chocolate business in Beverly Hills selling premier chocolate. This is why other parts of the country hate us. Here in California, you're aware of that, right? What was childhood like for you?

[Phil]

It was wonderful. Wonderful. Very lucky. Lived in la, Grew up in Westwood, around the corner from where the shop was, and had a great younger brother. Parents still together.

[Daniel Tosh]

So, growing up, did you eat tons.

[Phil]

Of candy, tons of chocolate? Yes.

[Daniel Tosh]

You did?

[Phil]

Yeah.

[Daniel Tosh]

Do you have a sweet tooth?

[Phil]

I do, yeah.

[Daniel Tosh]

You eat dessert after every meal every day? Yes, I eat it. I have every. Do you consider chocolate candy?

[Phil]

No.

[Daniel Tosh]

You don't?

[Phil]

No.

[Daniel Tosh]

I think I'm with you. I don't ever want candy. I always want chocolate.

[Phil]

Yeah, some chocolate's candy and some chocolate's chocolate, too.

[Daniel Tosh]

Anyway, why did they decide a chocolate shop?

[Phil]

Well, my mom, she's originally from Brazil, so when she came to the United States, she figured out pretty quickly that the chocolate really wasn't that great. And so for her, European chocolate was something that was special and enjoyable, and she was able to connect with the manufacturer and start bringing it here. So that there was European chocolate here in Los Angeles. And then same thing with coffee. You know, 15 years later, I think she realized. Well, she realized kind of right away the coffee here isn't also that great. Why don't we do coffee, too? And so she opened up a cafe, you know, to make local. Local espressos and brewed coffee.

[Daniel Tosh]

Yeah, that's. It's impressive. I mean, I don't ever think I can eyeball a problem and fix it with. What do we need more of. I'm like, oh, beats me. Obviously, you. You grew up. We helped her out around it.

[Phil]

Yeah, we grew up. We helped her out all the time. Holidays when we opened the cafe, helped her with that. Opened the website for her in 2003 as the sort of first E commerce, you know, version of the website.

[Daniel Tosh]

What made you decide to take over the family business?

[Phil]

Well, my mom had always suggested it, offered it over the years, and my brother and I didn't live in la. And then when we kind of came back here later, she had one last offer, and we decided, hey, you know what? Now's a good time. We're both here. We're both sort of moving on to new types of careers, and it was a good. It was a good time.

[Daniel Tosh]

Were you negotiating with her? Were you playing hardball?

[Phil]

No.

[Daniel Tosh]

Is she happy with the direction that you guys have taken the business?

[Phil]

Yeah, she's very pumped. She's excited.

[Daniel Tosh]

Explain. Before you and your brother took over the business, you weren't making your own chocolates, were you?

[Phil]

No, we were not.

[Daniel Tosh]

Okay.

[Phil]

Yeah.

[Daniel Tosh]

And now.

[Phil]

Yeah. My mom, for many, many years, imported Swiss chocolate. She had a relationship with a wonderful Swiss manufacturer. And when we took over, we realized it had sort of become a little out of date and sort of boring and, you know, traditional, and it was time to kind of reimagine it. So at that point, we decided, well, we should probably be making our own product as well. And so we brought on a chef, built out a kitchen, and really started making the products, you know, the way we wanted to do it.

[Daniel Tosh]

What does Ann Sons specialize in?

[Phil]

Well, we've been doing this for a long time. Originally, my mom started, and then when we took over, it really was making it more modern, making it more relevant, using ingredients, ethically sourced cacao, local dairy, to elevate the product to make it special, and doing, you know, thinking about the packaging, making it an experience. So as a gift, it's a special occasion.

[Daniel Tosh]

Now your chocolates are made, I mean, to sound cliche, the finest ingredients in the world. And your chef that you hired. Chef Sandy from the French Laundry.

[Phil]

Yeah.

[Daniel Tosh]

Which is arguably, or not even arguably, the fanciest restaurant in the world.

[Phil]

Yeah.

[Daniel Tosh]

One of them, I think people say it is the top. At least at one point, it was the top.

[Phil]

Right.

[Daniel Tosh]

All right. She's the pastry chef. That was the pastry chef.

[Phil]

She was the executive pastry chef. Yeah. Executive patient for a number of years.

[Daniel Tosh]

How'd you get her to quit that dump and then come run your world?

[Phil]

She wanted a change. Of pace, a change of lifestyle. She was living in Los Angeles at the time, and, you know, we connected.

[Daniel Tosh]

Is she happy with that decision so far?

[Phil]

Yeah, so far, so good.

[Daniel Tosh]

Does the chocolate change if she's not there? It does, yeah.

[Phil]

I mean, she makes decisions about everything we do. About the ingredients, about the process, about the freshness, about the design. I mean, we're always thinking of new products. So.

[Daniel Tosh]

Do you know the recipes?

[Phil]

No, I don't.

[Daniel Tosh]

You don't?

[Phil]

I'd be fucked. Oh, yeah.

[Daniel Tosh]

Could she give me a recipe for one of your chocolates and I could recreate it, or is there no way it would happen?

[Phil]

I don't think you get close.

[Daniel Tosh]

I bet I wouldn't even.

[Phil]

I don't think you get close to it.

[Daniel Tosh]

I believe I'm. Listen, I enjoy, I enjoy baking in the challenge, but I, I bet there's no way I get close to it.

[Phil]

Yeah, no, we have, you know, machines and, you know, a bunch of equipment that help you do this process. You couldn't do it at home. You could come to the kitchen, you can play with us and see if it works.

[Daniel Tosh]

I would enjoy that more than a ride along with a cop if you were to give me the two options, right. I mean, unless I got to pick the area that I was going to do a ride on with the cop. Some areas are a little more interesting than others.

[Phil]

She's. She, she'd show you a good time.

[Daniel Tosh]

You guys take a lot of pride in your packaging. Yeah, true, true. I mean, that was. Is that your world? Is that what you specialized in? Like, okay, let's make this.

[Phil]

Yeah.

[Daniel Tosh]

Do you have any direct competition here in Los Angeles for high end chocolate?

[Phil]

No, not in Los Angeles.

[Daniel Tosh]

You have to go to. You have to go to Belgium.

[Phil]

You got to get on a plane. Yes, I'd say so.

[Daniel Tosh]

Does your chocolate ever end up there?

[Phil]

People definitely take it with them when they go back if they're visiting Los Angeles and they want to take something home.

[Daniel Tosh]

You ever have experts from over there taste it and say, yeah, job well done. Yeah, that's.

[Phil]

Yeah.

[Daniel Tosh]

Or do they still stick their nose up? Because it's like, oh, you're American.

[Phil]

So, no, we get a lot of positive feedback all the time.

[Daniel Tosh]

Why in God's name do we say the word bon bons in dumb old America?

[Phil]

It's a generic term that we use, you know, to talk about a piece of chocolate. So some people say truffles, some people say bon bons, some people say pralines, bonbons. Just a way to sort of Talk about a confection.

[Daniel Tosh]

Who produces the best chocolate? The Swiss, the Belgians, or the fine Christian folks at Hershey, Pennsylvania?

[Phil]

Well, they make chocolate candy. That's their thing, by the way.

[Daniel Tosh]

I don't know that they're Christian. I just guessed. That was just a shot in the dark. I performed at their theater.

[Phil]

Oh really?

[Daniel Tosh]

And they had some kind of rules. You remember that, Eddie? They had some rules. I just remember it was like, oh, be careful what you say. I'm like, what? Be careful what I say? Yeah, get out of here. That whole town's kind of weird.

[Phil]

Yeah.

[Daniel Tosh]

Have you ever been to Hershey, Pennsylvania?

[Phil]

No. No. But I just heard an ad. It was yesterday. I was with my kid and we were driving the car and there's a Hershey ad for Almond Joy and they're listing the ingredients and they said, you know, almonds, coconut and chocolate candy. And I said, oh, that's because they can't say chocolate. They can say chocolate candy because it's not necessarily fully a chocolate product.

[Daniel Tosh]

So this is, you know what you're doing to me right now? You're giving me the whole like Pringles. Can't say potato chip. They have to say crisp.

[Phil]

Right.

[Daniel Tosh]

Yoohoo. Can't say chocolate milk. They have to say chocolate drink. Yeah, that's good stuff. You guys do a hot chocolate and a chocolate milk?

[Phil]

Yeah, we do.

[Daniel Tosh]

And it's incredible.

[Phil]

My kids love it. Yes.

[Daniel Tosh]

I don't think I can drink chocolate milk, but I can drink a hot chocolate.

[Phil]

Yeah.

[Daniel Tosh]

That's why I like to be in Europe so much. No one looks down on you for drinking hot chocolate there. Here if I order hot chocolate, they're like, do you want that lukewarm for your son? I'm like, it's for me. You ever fuck with fudge?

[Phil]

No, we don't do that. No.

[Daniel Tosh]

Do you like fudge? Nah, I don't like fudge either. I've never liked fudge. People always give me fudge too. I'm like, I don't want this. My brother in law just bought me fudge. I told him I don't like it. And he's like, oh, you'll like this. I'm like, oh. Because they know I have a sweet tooth. And so they think like, oh, I'll just give you some fudge. I'm like, I don't want fudge. But then they get mad at me because I'm like, well, just take it. I'm like, I'm not gonna take it.

[Phil]

You gave it back.

[Daniel Tosh]

Where are you At. On fondue.

[Phil]

I like fondue. Yeah, of course.

[Daniel Tosh]

I despise it.

[Phil]

Really.

[Daniel Tosh]

I have to do it. I have to participate. My wife, my wife likes it. So. So, like once, I don't know, every six months, we have a fondue night at the house.

[Phil]

Which part don't you like about the fondue?

[Daniel Tosh]

The whole process of this is a shitty meal that I'm just dipping things into cheese. And then it's like, okay, now we're going to dip stuff into chocolate.

[Phil]

Yeah.

[Daniel Tosh]

And it's, it's, I'm consuming way too much is probably the problem. Where do you stand on marshmallows and chocolate?

[Phil]

They're good. We make marshmallows. We make in house marshmallows and they taste great. So I'm down with it.

[Daniel Tosh]

What about the s'more? Yeah, I despise a s'more.

[Phil]

Really? We have something for you that's a s'more today.

[Daniel Tosh]

Really? Yeah, but it's not a s'more. The idea of making s'mores is awful because it doesn't work.

[Phil]

Right.

[Daniel Tosh]

The chocolate never melts. Right.

[Phil]

Right.

[Daniel Tosh]

You're just basically just playing with fire and breathing smoke all night. It can't be good for you. At what percentage is cacao no longer enjoyable and just medicine for diabetics? What's your max cacao, where you're like, all right, that's enough.

[Phil]

Personally, I would say maybe 80%.

[Daniel Tosh]

Okay. I can go a little darker than I can go a little more, but that's in my wheelhouse.

[Phil]

Yeah.

[Daniel Tosh]

How old is your mother? And is she proof that you can eat sweets every day and live a long, healthy life?

[Phil]

Yes, she is. She was born in 1946, so I can't do that. She's in there late 70s, and she's healthy and happy and ate a lot of chocolate.

[Daniel Tosh]

You sell a gorgeous box of four pieces of chocolate on your website for $20. Defend yourself.

[Phil]

Each piece is made here in LA by a talented team. Each piece is fresh made, you know, with fresh ingredients, high quality cacao. And the packaging is just as special.

[Daniel Tosh]

So why does it cost that much?

[Phil]

Everything, the ingredients, the labor, the packaging.

[Daniel Tosh]

I mean, you're preaching. I talked to a guy, a friend of mine who runs a, a, a restaurant business, and he just screams at me about how impossible it is to make a hamburger to make a profit. He's like, if I don't charge $20, I, I, I make a dollar. He's like, I'm like, anyway, yeah, we, we, I, I get that it's expensive. Do people just come in just to eat?

[Phil]

Yeah, all the time.

[Daniel Tosh]

Okay.

[Phil]

Without a box. Just out of the case.

[Daniel Tosh]

Is that cheaper?

[Phil]

It is a little cheaper, yes.

[Daniel Tosh]

That's good to know.

[Phil]

It is.

[Daniel Tosh]

The Great depression ended in 1941. So can you explain why Raisinets are still around?

[Phil]

No. Are they still around? I don't know if they are.

[Daniel Tosh]

I think they are.

[Phil]

They are.

[Daniel Tosh]

They are.

[Phil]

All right.

[Daniel Tosh]

Do you like old candies?

[Phil]

I like Milk Duds. I do Milk Dud.

[Daniel Tosh]

That'll rip your teeth out. My father in law eats candy that doesn't. That I don't understand.

[Phil]

What does he like?

[Daniel Tosh]

I don't know. He wants to see if he answers his phone. But he's. He's the. I mean, it's confusing. The candies that he'll eat.

[Phil]

Like old candy, old style stuff.

[Daniel Tosh]

Yes. Let me just see if he answers real fast. Hey, hey. Tell me 5 of the gross candies that you like to eat. Let's see.

[Phil]

Boy. I like circus peanuts. I'm gonna say any kind of jelly beans, but especially jelly belly. I like gumdrops. I like hot tamales. Those are really good. And I like neccas. How's that? Five. That is.

[Daniel Tosh]

That is ridiculous. Do you like any chocolates?

[Ryan Seacrest]

No, not really.

[Daniel Tosh]

All right, we'll talk to you later.

[Phil]

Neccas. I thought they went out of business. Did he store them? He bought them in bulk and keeps them. They're not fresh.

[Daniel Tosh]

You care about freshness of chocolate?

[Phil]

Correct.

[Daniel Tosh]

How long from when you make chocolate, should someone consume it?

[Phil]

We tell them to eat it within 10 days.

[Daniel Tosh]

That's easy.

[Phil]

Which is easy. Yeah.

[Daniel Tosh]

Yeah.

[Phil]

I don't know what's wrong with that.

[Daniel Tosh]

What about. What about in your shop? How long until you're like, oh, that chocolate's past its prime?

[Phil]

You keep it there for a week.

[Daniel Tosh]

And then where does it go?

[Phil]

It usually sells. We have a system where it's selling within, you know, what we bring from the kitchen. From the kitchen to the store. Selling.

[Daniel Tosh]

I could never understand that business. Like it's so hard to figure out that kind of stuff. That's a nightmare. By the way, we have some Kirkland signature chocolate in here. Yeah, that can't be fresh either, right?

[Phil]

I doubt it. No. Six months. One year.

[Daniel Tosh]

One year. Okay. Oh, what am I looking at here?

[Phil]

All right, so this is our 24 piece chocolate box, the most popular size.

[Daniel Tosh]

And look at that box, how it opens from the sides.

[Phil]

Yeah. We have both a line of modern style enrobe chocolates and then a little more traditional European style classic in Road Bon bons.

[Daniel Tosh]

Here's the thing. Yeah, I. I see a fancy box like that sometimes. I'll get a pair of Italian shoes, and they come in a shoe box. It's so much fancier than a normal shoe box, which is what we're dealing with here. This is a. This is a fancy box. Yeah, but when I'm finished with the chocolate, I mean, you're stuck with the box. Am. Am I. Or am I just getting rid of it? What am I supposed to do with the box is my question.

[Phil]

Well, a lot of people keep them. We do a lot of artist collaborations. We use artist artwork and people keep them.

[Daniel Tosh]

And am I supposed to shelf it, display it?

[Phil]

This is a box we did with an artist.

[Daniel Tosh]

Let me see this one. Now this you could put on. I could curate this on my daughter's shelf in her room. That makes sense.

[Phil]

That was an artist here in la. He's a muralist. His name is Bumblebee loves you.

[Daniel Tosh]

And his name's not Bumblebee loves you.

[Phil]

It is. I call him Bumblebee for short. But.

[Daniel Tosh]

Yes, well, right, but his birth name is not Bumblebee loves you. But he did the.

[Phil]

He did a mural in Palisades at one of the schools that burned down.

[Daniel Tosh]

The elementary school. Yeah, Palisades burned down.

[Phil]

Yeah.

[Daniel Tosh]

I got you.

[Phil]

And so we worked with him to create a box with the artwork. And so, you know, this is not.

[Daniel Tosh]

The one that burned down. But you did do one of.

[Phil]

We did that one and it sold out, so we did a second version. No, we don't have any.

[Daniel Tosh]

You didn't keep one for yourself?

[Phil]

I might have one somewhere.

[Daniel Tosh]

Okay.

[Phil]

But, you know, when we said, hey, let's go at it again, he said, all right, let's find another artwork. This is a school in Rosemead, California.

[Daniel Tosh]

That's a beautiful box, by the way. Do you have to pay him to do this, or was this something that he wanted to do with you guys?

[Phil]

He wanted to do it. His fee was donated to the schools, the Pasadena school district and the Los Angeles school district. And then we also donated a portion of the proceeds.

[Daniel Tosh]

Okay. All right. Because I'm like, all of a sudden, now I'm buying art. I mean, the chocolate in and of itself is art, but now you're putting art on top of it. I just want to get my fix. This is a 12 piece, by the way.

[Phil]

Yeah.

[Daniel Tosh]

Best enjoyed within 10 days. Store in a cool, dry place. What do you think about refrigeration?

[Phil]

No, we suggest you don't.

[Daniel Tosh]

No. Uh huh.

[Phil]

Yeah.

[Daniel Tosh]

You were horrified when we received chocolates of yours from a guest. A guest of mine on the show. This watch expert. He gave us chocolates. And you guys were worried those things were a bit too old.

[Phil]

I think you opened them in March.

[Daniel Tosh]

I opened them in March, yeah.

[Phil]

And we made them in December.

[Daniel Tosh]

Oh, that's. That's okay. That's well past it. Is that why he gave them to me? That's interesting.

[Phil]

That's funny.

[Daniel Tosh]

He didn't. I mean, it's like you would think the watch guy would have brought me a watch, right? Just gave me old chocolate. Well, I thought it was nice anyway. All right, let's see. Let's see what you brought, Phil.

[Phil]

We even have a tasting menu for you.

[Daniel Tosh]

Look at this, guys. This is unbelievable. We got the 64% dark chocolate, the PB&J. You say pecan or pecan?

[Phil]

I say pecan, yeah. What about you?

[Daniel Tosh]

I try not to bring it up. What the fuck is this?

[Phil]

This is a cacao pod.

[Daniel Tosh]

I love it. This is. Do you go to school? Do you go to your kids schools and give speeches ever?

[Phil]

They come to the factory. I brought them to the factory.

[Daniel Tosh]

That's nice of you. Yeah. You kind of win coolest dad job.

[Phil]

Yeah. So this is. So we're a chocolatier, right, as opposed to a chocolate maker? A chocolate maker, somebody who takes, you know, works with the pod. Right. Or the beans that are inside, and they turn that into a chocolate product.

[Daniel Tosh]

Okay.

[Phil]

And a chocolatier then takes the chocolate product and other ingredients, so fruit, nuts, you know, marshmallows, and puts them all together to create a bon bon. To create a confection. All right, so, yeah, so that's.

[Daniel Tosh]

And this is just to liven up the space.

[Phil]

This is just to show you. Yeah. This is a cacao tree. Oh, that was not going to give us something we can eat, but just to, you know, give a little juju for the room.

[Daniel Tosh]

Will it ever. What kind of climate do I need for this?

[Phil]

More tropical.

[Daniel Tosh]

I'm not good with plants, man. I just replace them constantly. That's my thing. All right, so what are we looking at here?

[Phil]

Okay, so we have got dark chocolate to start off, 64% going with something that I think you'll like right away.

[Daniel Tosh]

That's a safe bet. Do you want me to. Should I try one?

[Phil]

Yeah, grab it.

[Daniel Tosh]

This one?

[Phil]

Yeah.

[Daniel Tosh]

And what is this? This is just what's inside of this.

[Phil]

It's a ganache. So it's just the chocolate, dairy and butter, cream. Butter. It's 64% from Madagascar.

[Daniel Tosh]

I eat the whole thing. That's delicious.

[Phil]

I like how fast that went down, though. That was great.

[Daniel Tosh]

Yeah, no, I mean, it's delicious.

[Phil]

The next one is PB and J. We use farmer's market strawberries. Create a jam and add another layer of peanut praline for a real sort of PB&J flavor.

[Daniel Tosh]

Which direction do I need to bite into it to get all of it?

[Phil]

It's all inside.

[Daniel Tosh]

Oh, I know. I didn't know if it was like, jelly on this side versus peanut butter on this side.

[Phil]

No, it's top to bottom, so you can take a bite. You'll see it when you. Right.

[Daniel Tosh]

Mm. I mean, that's fun.

[Phil]

Too much milk chocolate for you? No, no.

[Daniel Tosh]

That's delicious.

[Phil]

That's one of chef's favorites.

[Daniel Tosh]

This is too much chocolate.

[Phil]

You're only two of them in.

[Daniel Tosh]

I'm anticipating.

[Phil]

We can take a break at any point. Funny.

[Daniel Tosh]

We can take a break.

[Phil]

All right. All right, so the next one is a pecan praline and toasted rice. That's this one right here.

[Daniel Tosh]

You guys mess with Rice Krispie treats?

[Phil]

No, at home we do. My wife makes them.

[Daniel Tosh]

Does she?

[Phil]

Yeah.

[Daniel Tosh]

Do you put chocolate in it?

[Phil]

No, but, like a salted butter, which is really good.

[Daniel Tosh]

You guys are living a good life, by the way. This is great too.

[Phil]

Oh, good. Okay, the next one's back to fruit and back to milk chocolate.

[Daniel Tosh]

All right.

[Phil]

Lemon meringue, macadamia.

[Daniel Tosh]

This is. There's no chance I like this. I would.

[Phil]

This is my favorite piece.

[Daniel Tosh]

I would be shocked if I enjoy this.

[Phil]

Really?

[Daniel Tosh]

Oh, yeah, I would. There's just no way that I would ever, ever see this and go, oh, lemon meringue, chocolate. Sure.

[Phil]

So there's three things going on there. There's that lemon. Lemon pat. A right. So like, a nice citrus flavor. Macadamia, praline, and then a crunchy meringue. So it's got a great texture to it.

[Daniel Tosh]

That's really good. I mean, it's confusing a little bit with the lemon, but I'm sure I like it. Are these harder to make than the other ones? Because they look so pretty and faint.

[Phil]

They're all hard. They're all kind of equally hard to make.

[Daniel Tosh]

I mean, I can imagine, but they are like little pieces of art, right?

[Phil]

No. So these are painted with cocoa butter. The team, you know, prepares all the different layers that are gonna go inside all the different ingredients, and they use a sort of a cavity mold to prepare the final chocolate. Whereas the other ones you had are more Traditional chocolate curtain. And in road piece that goes through a chocolate curtain machine.

[Daniel Tosh]

Okay. By the way, I just ate $10 worth of chocolate.

[Phil]

You did?

[Daniel Tosh]

Because when I was a kid, I would go to the store with a quarter, maybe 50 cents, and I would get something. Snow caps. You ever like those as a kid?

[Phil]

No, I didn't like those.

[Daniel Tosh]

You didn't like snow cap?

[Phil]

No, no, it's you.

[Daniel Tosh]

You've been bougie since day one. That is pretty incredible. All right. Okay. Where are we at now?

[Phil]

Okay. Salted caramel. This is our first molded piece.

[Daniel Tosh]

This would be my second pick if I was just to read the menu of what I would want. Oh, look at the bottom of that too. That is just so pretty. Mm. That's what you like.

[Phil]

You like that one? So it's local butter, milk, and dark chocolate ganache. And then a small sort of salt after. You know, it's sort of the end.

[Daniel Tosh]

Oh, it's starting. It's starting to get hot in here.

[Phil]

Now you take your jacket off.

[Daniel Tosh]

No, I can't. I got to keep it on for continuity purposes. All right, what do we got left here?

[Phil]

So s'mores is next, but it's all made for you. This is just. You get to enjoy without any doing of the work. Doing any of the work. So a layer of vanilla marshmallow.

[Daniel Tosh]

Is that what this is supposed to represent? The three circles?

[Phil]

A little bit, yeah. Layer. Graham cracker. House made graham cracker. And a milk chocolate shell.

[Daniel Tosh]

We did it. We found my least favorite. I don't like marshmallows. As soon as I taste it, I'm like, yeah, it's just such a. It's a consistency thing.

[Mark]

Clown food.

[Daniel Tosh]

It's clown food.

[Phil]

I say this one is pork. This one is fruit.

[Daniel Tosh]

This one's.

[Phil]

You said you wanted it off the menu. We can make a substitute.

[Daniel Tosh]

No way.

[Phil]

Want coffee?

[Daniel Tosh]

Oh, gosh, no. I don't want coffee. I don't cough. Now you're really in my wheelhouse of things I don't like. But I like tasting things that I think I would be furious about.

[Phil]

Okay, what is it?

[Daniel Tosh]

Passion fruit.

[Phil]

Passion fruit, orange, guava. So three fruit flavors.

[Daniel Tosh]

Oh, wow.

[Phil]

A patafui at the top and a ganache at the bottom.

[Daniel Tosh]

I mean, I'm going to say that that's as. That's as good as that world can get. And that's. That's real. It is good. I get why people would say that. That's amazing.

[Phil]

Yeah.

[Daniel Tosh]

It's just not my preference for chocolate, but that's overwhelming. Yeah, I mean, I feel like I just. There's so much citrus in my mouth. What are we up to? We're up to.

[Phil]

Yeah.

[Daniel Tosh]

Close to 1750. I gotta get to 20 bucks. Here.

[Phil]

Here you are. This is your.

[Daniel Tosh]

Yeah, this is. Okay. Huntington Tea.

[Phil]

Yeah.

[Daniel Tosh]

What is this?

[Phil]

So it's a black tea that we use from the Huntington Gardens in San Marino with a milk chocolate ganache. It's got a very sort of jasmine, herbal, dark tea flavor, black tea flavor.

[Daniel Tosh]

I don't. I don't like tea. I don't like coffee. Mm.

[Phil]

I think you're gonna say you like it.

[Daniel Tosh]

That's way too much chocolate to consume. If you didn't tell me what that was. Yeah, I think I was anticipating, not liking it. And it's good.

[Phil]

Oh, good.

[Daniel Tosh]

Mm. Yeah, that's. That. I have no idea what I was tasting, but it felt. It wasn't recognizable. If I would just. Again, I don't have the most sophisticated. That is amazing. I'm excited about this. This alone is the prettiest thing ever. So do you. Do you do all this? You pick the fonts?

[Phil]

Yes. You do? Yeah.

[Daniel Tosh]

Well, that's what I care about.

[Phil]

All right, good.

[Daniel Tosh]

Why are you laughing at that? It's just like. It's pretty. The fonts are. People don't. So many times my wife watched me do this the other day, I'm in a store, and I said to the lady, I said, I go, do you own this place? And she said, no. And I go, well, can I just give you my 2 cents? Your storefront window, you're closed a majority of the time, and they don't have a lot of space, but their storefront window, everything is facing inward. So when you're outside of this closed store, you're seeing the back of everything on this window. I'm like, what are you doing? I go, please just turn that around. And she's like, oh, I'll pass the note around. And then anyway, she's like, well, do you need anything? I'm like, no, I didn't buy anything.

[Phil]

What did they sell?

[Daniel Tosh]

You know, knickknacks, cute stuff, whatever. Like, you know, there's cards, there's blah, blah, blah. You know a California store where you buy a coffee table book for 85 bucks. But I was just like, your window, it's not pretty on the outside, and that matters. What are people gonna do when they come on the inside? I'm like, well, at that point, they're inside. Mission accomplished. I just don't want people to fail. That's my point.

[Phil]

We have great windows.

[Daniel Tosh]

Yeah.

[Phil]

Stuff's facing outside.

[Daniel Tosh]

No, you. My point was the little things matter. You're. You know, everything looks good. Everything's pretty.

[Phil]

Thank you.

[Daniel Tosh]

Everybody that's on the show gets a gift.

[Phil]

Yeah.

[Daniel Tosh]

Oh, it's just stuff that I find around my house. I'm like, oh, this person might like this now. Do you ever make your own pizza?

[Phil]

Yeah.

[Daniel Tosh]

Okay.

[Phil]

Yes.

[Daniel Tosh]

Here we go.

[Phil]

What's this gonna be?

[Daniel Tosh]

I got you.

[Phil]

Oh, sweet.

[Daniel Tosh]

This peel.

[Phil]

Thank you.

[Daniel Tosh]

For some reason, I thought, oh, this is in the wheelhouse of a chocolatier. But I also. This metal peel, I'm not good at using it because when it heats up the dough kind of. It's. I can't slide it off.

[Phil]

Okay.

[Daniel Tosh]

I know. You had to put meal on it. That's not my thing. Anyway, this peel doesn't work with me. I have to use a wood peel. You'll love that.

[Phil]

All right. We should try this in the kitchen. For sure.

[Daniel Tosh]

Sure. That's a nice peel for you.

[Phil]

Thank you.

[Daniel Tosh]

You're going to want to put that on the floor. That'll scratch my desk all. Probably don't lean it against the wall either. You might need to lay that flat. That thing is huge.

[Phil]

It's a monster.

[Daniel Tosh]

Rank Gene Wilder, Johnny Depp, and Timothee Chalamet. Ooh, your wonkas. Rank, your wonkas.

[Phil]

Gene's number one. I would do Johnny Depp number two, and Timothy number three.

[Daniel Tosh]

Wow.

[Phil]

Yeah.

[Daniel Tosh]

Want to see how different ours are? Mine number one, Timothee Chalamet.

[Phil]

Really?

[Daniel Tosh]

Two. Gene.

[Phil]

Yeah.

[Daniel Tosh]

Fuck Johnny, right?

[Phil]

Right.

[Daniel Tosh]

Timothee Chalamet is a monster. This kid can act.

[Phil]

I know.

[Daniel Tosh]

Out of the three of those people, by far the best actor. Come at me. Anybody disagree? This guy's getting nominated for Oscars. You think Johnny's been nominated for an Oscar? I don't know that I'm gonna guess he hasn't. And I know Gene was never nominated for an Oscar. Tim, don't. Don't. I'm an employee theft. Is that a problem?

[Phil]

No, not that I know of.

[Daniel Tosh]

I bring it up because my wife, she worked at a chocolate place when she was a kid, and it was next to a movie theater, and all her friends would come in and she would give them, like, you know, it was one of those places where you'd weigh stuff and she'd like whatever it was. Employee theft. All right. Is what she was doing. She was giving her friends free. But Marissa used to come in, and she was mean to my wife as a kid in school. When my wife was 14 years old. And my wife would. And Marissa would like, hey, here's my candy, I want it for free. And my wife would charge her. Oh, and that made Marissa furious, I'm told. I've heard this story 300 times. But anyway, then one day the business just closed up. She goes, I showed up to work and it was closed and there was no. And I go, yeah, because you'd been fucking stealing from them for way too long. You said that Your company has 20 to 30 employees, depending on the season.

[Phil]

Yeah.

[Daniel Tosh]

My question is, when is chocolate's busy season?

[Phil]

From October, Halloween time, all the way through Mother's Day.

[Daniel Tosh]

All the way through Mother's Day.

[Phil]

Yeah.

[Daniel Tosh]

I'm not buying my mom chocolate for Mother's Day.

[Phil]

What do you get her?

[Daniel Tosh]

Usually I send her flowers and then she. You know what she does with them when I send her flowers? She splits them in half. She's like, they're too big for my place. And then she just gives the other half to my sister.

[Phil]

I've never heard of that.

[Daniel Tosh]

Do people order chocolate for Christmas?

[Phil]

Yeah. End of the year, Christmas is the busiest. Our busiest time of the year.

[Daniel Tosh]

Valentine. Are we still giving away chocolate for Valentine's Day?

[Phil]

Yeah.

[Daniel Tosh]

Do you guys force that on people?

[Phil]

Probably a little bit with our emails. Yes, we do.

[Daniel Tosh]

Wait, do you get a discount if you get on the email list?

[Phil]

No. Good for you.

[Daniel Tosh]

That always bothers me anytime I see a thing like, oh, first time buyer, just give us your email, we'll give you an extra 10% off. I'm like, I'd rather not have 10% off than have to unsubscribe down the road four times. By the way, what do you do at Halloween at your house? What are you giving out? Are you giving out your fancy chocolates?

[Phil]

No.

[Daniel Tosh]

Have you ever.

[Phil]

Just to friends.

[Daniel Tosh]

I mean, that would be amazing because my manager, Christy Smith, she loves to brag. I gave 300 full size bars out this year and I'm like, who cares? It's shitty chocolate. Now if you were giving out fancy chocolate, that would be incredible.

[Phil]

Yeah, we'd be very popular on the block.

[Daniel Tosh]

You're always in like the fancy gift bags and stuff for like the Oscars, things like that.

[Phil]

Well, we don't do many of those, but.

[Daniel Tosh]

You don't?

[Phil]

No.

[Daniel Tosh]

Okay.

[Phil]

No, they usually want it, you know, for free.

[Daniel Tosh]

Oh. That's the problem, I find with show business in general is a lot of people really just cheap. They just want handouts. Because I'm being honest about it. When I first Was in show business and had a bit of success. I was so excited to get them. And now I don't want handouts. I'd rather pay to not be annoyed.

[Phil]

Yeah.

[Daniel Tosh]

Or to be like, hey, oh, yeah, we'll give this to you, but can we have you post on your social media accounts? I can't do that anyway.

[Phil]

Right. And they ask us to pay too. We have to pay to be in.

[Daniel Tosh]

Oh, no.

[Phil]

So not only is it freebie, but it's also pay to sort of participate.

[Daniel Tosh]

That is interesting. You hear that? All right. Is it the goal of every chocolatier to get in a kiosk in the airport?

[Phil]

Yes. That would be awesome. We'd love that.

[Daniel Tosh]

You're not. You're not.

[Phil]

I'm being serious.

[Daniel Tosh]

Really?

[Phil]

Yeah. We have people who always come to our shop, buy chocolate and take it home. And yesterday there was a family from India. They bought, you know, six or seven boxes and they took it with them to the airport.

[Daniel Tosh]

We need to get you a duty free spot in at lax.

[Phil]

We're always duty free, by the way. There's no reason.

[Daniel Tosh]

No means duty. There's no tax.

[Phil]

There's no tax. No. So we're duty free all the time. Anywhere.

[Daniel Tosh]

That's interesting.

[Phil]

We should put that in front of the shop. Duty free chocolates.

[Daniel Tosh]

How many years has this store been here originally?

[Phil]

We opened in 1983.

[Daniel Tosh]

83, yeah. That's a good run.

[Phil]

Yeah.

[Daniel Tosh]

What'd you guys sign? Did you guys buy the building? Did your mom buy the. Or you guys a 40 year lease?

[Phil]

No, we've. We've renewed many times.

[Daniel Tosh]

Do they try to kick you out ever?

[Phil]

No, we're like, no, we want you to stay. Yeah, we have a corner. A corner location. It's a wonderful spot.

[Daniel Tosh]

Where exactly is it? We're in Beverly Hills, but you can order this online? Yes.

[Phil]

Oh, yeah, we ship nationwide. We have friends, family, community all over.

[Daniel Tosh]

The only time I'm in Beverly Hills. And where your shop is for my ent. Fertility doctor. What other doctors? All of them are just right there.

[Phil]

Dentist.

[Daniel Tosh]

Oh, it's nice. My dentist is there too. Is your dentist there? Yes, I'm a Cozac.

[Phil]

Yeah, he's around the corner.

[Daniel Tosh]

Are you a Cozac?

[Phil]

He's my dentist. The other woman in the practice is my dentist.

[Daniel Tosh]

Oh, you went to the younger woman? I got. Larry's still on top of his game. He's older, but man shows up.

[Phil]

You see him?

[Daniel Tosh]

Yeah, he's a professor at UCLA too. Oh, he's the best. I remember once when I was, when I first started going, there was a like a young kid fresh off the bus and he's like, so what are you doing? I'm like, I do comedy. And then like, he's like, I got Les Moonves in the chair over there. Let's see if we can get him to give you a show. I was like, all right, let's see if you pull this off, Doc.

[Phil]

That's funny.

[Daniel Tosh]

It didn't work. By the way, is there any weird you guys going to any of these freaky Beverly Hills sex parties? You ever get invited to those with the chocolate? I've been hearing about these things. Never once been invited. I've never once seen one, but I know they exist.

[Phil]

We should be there. The chocolate should definitely be there.

[Daniel Tosh]

What I'm talking about.

[Phil]

Tell me when you hear about it.

[Daniel Tosh]

I'm not going to tell you. Although it'd be funny to bring your chocolate to that party. I just thought maybe you guys would be invited because of the, you know, the nature of it goes well.

[Phil]

It goes well.

[Daniel Tosh]

It pairs nicely. That's good. Well, Phil, I appreciate you guys coming by. All the best. And thank you very much for the chocolate.

[Phil]

Appreciate it. Thank you.

[Daniel Tosh]

All right.

[Phil]

Pleasure.

[Ryan Seacrest]

Hey, it's Ryan Seacrest for Albertsons and Safeway. Spring is in full swing, which means it's time for spring cleaning. Don't worry, we've got everything you need to stock up on spring cleaning essentials because a clean home is a happy home. Shop in store or online for spring cleaning favorites like Method All Purpose Cleaner, Swiffer Heavy Duty Mopping Cloths, Lysol Bathroom Cleaner, Scotch Brite Sponges and Clorox Disinfecting Wipes and Save. Offer ends April 22. Promotions may vary. Restrictions apply. Visit albertsons or safeway.com for more details.

[Eddie]

Bring spring to your door with Target Circle360. Get all you need for Easter hosting spring get togethers and more with unlimited same day Delivery through Target Circle 360. From Easter Basket goodies to fresh florals, getting everything the same day is easy. Open the Target app and bring the magic of the season to your door. With unlimited same day Delivery through Target Circle360. Visit target.com circle or the Target app for more details. Subscription required. Same day delivery is subject to terms. Applies to orders over $35.

[Ryan Seacrest]

Are you still quoting 30 year old movies? Have you said cool beans in the past 90 days? Do you think Discover isn't widely accepted? If this sounds like you, you're stuck in the past. Discover is accepted at 99% of places that take credit cards nationwide. And every time you make a purchase with your card, you automatically earn cash back. Welcome to the now it pays to discover. Learn [e-mail] credit card based on the February 2024 Nielsen report at Ameca Insurance.

[Phil]

We know it's more than just a car. It's the two door coupe that was there for your first drive.

[Daniel Tosh]

The hatchback.

[Phil]

That took you cross country and back and the minivan that tackles the weekly carpool for the cars you couldn't live without. Trust Amica Auto insurance. Amica Empathy is our best policy.

[Daniel Tosh]

Car show. I want to thank Phil and the fine chocolatiers at & Sons. I would like to point out that his brother Mark was here. And when Phil was giving out chocolates, after we finished the interview to the crew here, there were some leftover chocolates and Mark took them home. They weren't in a package or anything. They were the ones that we didn't plate. There's still probably 15 or so pieces and the crew just watched him put those away and leave with them. I'm just gonna, I'm gonna be honest with you. We were disappointed. We didn't have the courage to say anything in the moment. But as soon as he walked out, we're all like, can you believe that? He took that? He took all the leftovers. The hot gossip that was, that was the big talk. But I want to thank Phil and Mark. They do a wonderful job. We got the toss show store dot com. Guys, get your merch. New stuff coming soon. Eddie's tour. Daniel Tosh's tour. Check us out, man. I am excited to get to the Midwest. My roots get back to my roots. What do you think, Carl? Hit up those fine people in Madison, Wisconsin. Go over to Milwaukee on our Harley Davidson, huh? Head over to Minneapolis, St. Paul. Yeah. The Twin Cities. Go. Go stop into Target. Oh, they love the Target there in Minneapolis. Maybe go over to the Mall of America with my boy. Let him ride the roller coaster at the Nickelodeon amusement park that's there. I really know these markets, don't I? Omaha. Guess what we're doing in Omaha? College World Series father in law is going to come with us. He said, daniel, that's a bucket list item for me. I really want to thank you. All right, whatever.

[Ryan Seacrest]

Great.

[Daniel Tosh]

We're going to go to the College World Series. Kansas City. You know what we're doing in Kansas City, right? We're just going to eat so much barbecue. We'll let people tell us where to eat and Then we'll ignore that and just have some grubhub. Ship us some Nashville barbecue.

[Mark]

Get a McRib.

[Phil]

Fighting words.

[Daniel Tosh]

What's that?

[Phil]

Those are fighting words.

[Daniel Tosh]

No, I. We'll get some good barbecue there in Kansas City and then Chicago, we'll get some of that lasagna pizza and put a pickle spear on our. On our hot dog and just be like, well, it was fun knowing you. Have some malort. Are you ready for the free plug? Let's hit the music. Oh, look at that little. Little scatting. Little scatting for the free plug. It's hard to find a good scat playlist. It always changes. All right, let's do this free plug. I'm positive I'm going to like this one. This free plug is going to intrigue the ladies and the gentlemen women. Get your summer body ready because it's almost bikini contest season. At Florabama, the most famous beach bar in the country, they have a bikini contest throughout the summer beginning April 26th. The top three winners from each contest are then eligible to compete in the Labor Day bikini contest finale for a chance to win $5,000. All contestants must be signed up, registered and on site no later than 2pm on the day of the contest. To compete, all contestants must be 21 or older to register. You know, I don't think you should put a men age. I think you should put a max age.

[Mark]

You know, it should be at least both. Yeah.

[Daniel Tosh]

Oh, you think 21? I don't know. 18. There's some 18 year olds that really look great in a bathing suit. You're going to say that they can't just because they can't partake in the alcoholic beverages. That seems silly. Anyway, bring your ID when you come for the contest. All winners must fill out a W9 to receive their prize money. Oh, man. This is where Trump's gonna crack down on some of the illegals that are entering these bikini contests and cleaning up. That's what we don't want. We don't want these illegals with their smoking hot bods to come in and start winning all our local bikini contests. This is at Florabama. It's located, you guessed it, on the border of Florida and Alabama. Now, have you ever been there to this bar?

[Mark]

I have not.

[Daniel Tosh]

I think I have. I think I've been there. I don't remember. I wonder if it's actually on the border, like where you can do that thing where you step over a line, go back and forth, don't forget to stop by the oyster bar while you're there. And also enjoy some live music. It couldn't be a better time. When's the last time you went to a bikini contest?

[Mark]

Eddie, I don't think I've ever been to a bikini contest. Are you serious? Absolutely.

[Daniel Tosh]

You've never been to a bikini? You've never been at a place where bikini contest has broke out?

[Mark]

I mean, broke out? No. Maybe they've had them there before, but I have not ever been to one.

[Daniel Tosh]

You know, that's gotta be just the Florida. Like there's just always bikini contests at like the beach. Wet n Wild used to have them.

[Mark]

Uh huh. Makes sense. Sure.

[Daniel Tosh]

I think my sister entered one once.

[Mark]

She do good?

[Daniel Tosh]

She did.

[Mark]

Where'd she place?

[Daniel Tosh]

I don't remember, but I know that I was embarrassed because she was doing a French accent and acting like she didn't speak English.

[Mark]

That was good.

[Daniel Tosh]

Yeah, that's. That's my family. Always, always going for the joke. Well, whatever. Yeah, Wet n Wild they used to do. They used to do like a night series in. In the summer. This isn't a free plug for them. This is a free plug for a bikini contest at the Florabama bar. So get in there and you know. No, no. Be respectful. And I hope the judging criteria isn't just like, oh, this girl with some augmentations should win. No. You know, give some flapjack older broad a chance.

[Mark]

Yeah. That's all we're asking.

[Daniel Tosh]

Yeah. Yeah. I wonder if you have to wear a two piece in a bikini contest.

[Mark]

Yes.

[Daniel Tosh]

You think? Because a lot of girls I know for a while in those bikini contest were wearing those slingshot bathing suits. You remember that, that Borat war? That's called the slingshot. It just covers your hoo ha and it's like just a thin little strip. But that's technically a one piece. That is not a two piece. That is not a bikini. Anyway. Well, I'll be there.

[Mark]

Guest host the whole time.

[Daniel Tosh]

I'll be there. I'll be there for the whole season. Oh wow.

[Phil]

Residency.

[Daniel Tosh]

Yeah. Well, I'm not gonna, I'm not gonna. I want to make sure see who wins the final grand prize of $5,000. Nothing validates bikini season more than a third place finish at the Flora Bama bar. See you next week.

[Ryan Seacrest]

Hey, it's Ryan Seacrest for Albertsons and Safeway. Spring is in full swing, so take some time for self care this spring. Now through April 22, buy two self care items and save $2. Shop in store or online for self care essentials like Tom's Toothpaste Soft Soap Liquid Hand Soap, Colgate Optic White Toothpaste and Colgate Total toothpaste and save $2 when you buy two participating items. Offer ends April 22. Promotions may vary. Restrictions apply. Visit albertsons or safeway.com for more details.

[Daniel Tosh]

Amazon One Medical presents Painful Thoughts do they ever actually clean the ball pit at these kids play gyms?

[Phil]

Or is my kid just swimming in in Nevada?

[Daniel Tosh]

Bacteria catching whatever cootie of the day is breeding in there. A cootie that'll probably take down our whole family. Luckily, with Amazon One Medical 24. 7 Virtual Care, you can get checked out for whatever ball pittitis you've contracted. Amazon One Medical Healthcare just got less painful.

[Eddie]

The best moments happen when you're with your people, laughing, vibing and just enjoying life. Coke is making those moments even sweeter. Share a Coke is back and it's all about sharing with the whole crew. Doesn't matter if it's your bestie or bro, there's a can with their name on it. So grab one for the squad and make some memories. But hurry because these Coca Cola limited edition bottles and cans won't be here forever. Don't miss your chance to share a Coke with all your favorite people.

[Daniel Tosh]

I'm Israel Gutierrez and I'm hosting a.

[Ryan Seacrest]

New podcast, Dub Dynasty the story of.

[Daniel Tosh]

How the Golden State warriors have dominated the NBA fore over a decade.

[Ryan Seacrest]

The Golden State warriors once again are NBA champions today. The warriors dynasty remains alive in large.

[Phil]

Part because of a scrawny 6 foot.

[Daniel Tosh]

2 hooper who everyone seems to love.

[Phil]

For what Steph has done for the game.

[Daniel Tosh]

He's certainly on that Mount Rushmore. Come revisit this magical warriors ride.

[Ryan Seacrest]

Listen to Dub Dynasty on the iHeartRadio app, Apple Podcasts or wherever you get your podcast.