>> this next step is going to be quicker. we're going to pour the sugar in and let it go. >> this is the most transformative part of the process because now you turn it into something i want to put in my mouth. >> it would still be really gritty because show gar has grit to it. >> doesn't matter. doesn't matter. i had the other stuff. >> yes, this has sugar added to it. very transformative. >> okay, now move to the molding station. here at the molding station -- >> donut depositor. >> a doughnut depositor? >> we got it off ebay and a frequency drive to it for the speed of it. we use it for our molds. >> not the intended purpose -- >> but it works. like amazingly well and we get a really, really accurate dough from chocolate and each mold. we want everything to be 2 ounce. so what happens is you're going to want to time it just right. we want the chocolate in the mold and not on the edge of the mold. >> totally botched it.