Chocolate Bark - Holiday Gift Idea
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Date: 2019-07-25
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Comments and reviews: 9
N G
DO NOT FOLLOW THIS RECIPE It took me 20 of good chocolate to realize the chocolate in this video is not tempered and if you follow this recipe you will also produce soft, dull, un-tempered chocolate that melts when you pick it up - you will also need to freeze it (as in the video) just to break it up and it will be unsuitable as a holiday gift. Search for chocolate secrets by Ann Reardon if you are actually trying to make chocolate bark
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DO NOT FOLLOW THIS RECIPE It took me 20 of good chocolate to realize the chocolate in this video is not tempered and if you follow this recipe you will also produce soft, dull, un-tempered chocolate that melts when you pick it up - you will also need to freeze it (as in the video) just to break it up and it will be unsuitable as a holiday gift. Search for chocolate secrets by Ann Reardon if you are actually trying to make chocolate bark
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Serif Sans Serif
Tempering isn't really a big deal unless you're using some premium 100% cocoa butter for fats chocolate. If the chocolate is adulterated, as much is, it'll be less of an issue. A lot of candy bars and definitely chocolate chips or chocolate bark aren't an issue. Speaking from a person that used to default from chocolate chips or bark for dipping. This year went to the 11# belgian chocolate blocks. Tempering is a PITA.
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Tempering isn't really a big deal unless you're using some premium 100% cocoa butter for fats chocolate. If the chocolate is adulterated, as much is, it'll be less of an issue. A lot of candy bars and definitely chocolate chips or chocolate bark aren't an issue. Speaking from a person that used to default from chocolate chips or bark for dipping. This year went to the 11# belgian chocolate blocks. Tempering is a PITA.
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sandy smith
i get excited everytime you have a new video out i have a strange food wish i would love to see the rosette rolls that was featured in the 1915 hotel st francis cookbook those sound divine i think they could be made very easy these days thank you for sharing you recipes and cooking tips with us look for you in the next video
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i get excited everytime you have a new video out i have a strange food wish i would love to see the rosette rolls that was featured in the 1915 hotel st francis cookbook those sound divine i think they could be made very easy these days thank you for sharing you recipes and cooking tips with us look for you in the next video
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Jimmy Petersen
Nice chocolate bark: D I always use the shortcut method. Tho, I melt the 2/3, take it off the heat, away from the water bath, and add the last 1/3, stirring occasionally, until melted. My chocolate comes out shiny and very snappy: ) I also use a thermometer, I work with the chocolate between 32-34 degrees celsius.
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Nice chocolate bark: D I always use the shortcut method. Tho, I melt the 2/3, take it off the heat, away from the water bath, and add the last 1/3, stirring occasionally, until melted. My chocolate comes out shiny and very snappy: ) I also use a thermometer, I work with the chocolate between 32-34 degrees celsius.
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Mitch Budreau
Alright I've been watching a bunch of these (you know, YouTube black hole and all that, and I have to ask this: what is your annunciation? I just can't wrap my head around it. I love these recipes and I wanna hear how it's done, but the way you talk (and I know it's incredibly rude to say this) is very strange.
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Alright I've been watching a bunch of these (you know, YouTube black hole and all that, and I have to ask this: what is your annunciation? I just can't wrap my head around it. I love these recipes and I wanna hear how it's done, but the way you talk (and I know it's incredibly rude to say this) is very strange.
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CUISINED
This recipe was made in my kitchen much quicker. about 1/3 of the video time. I just ate the chocolate and snuffed the walnuts with the other ingredients. Oh about the guests, we'll I forgot they we're coming the minute I opened the chocolate bar. Surely no harm done and no guests were killed in this process.
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This recipe was made in my kitchen much quicker. about 1/3 of the video time. I just ate the chocolate and snuffed the walnuts with the other ingredients. Oh about the guests, we'll I forgot they we're coming the minute I opened the chocolate bar. Surely no harm done and no guests were killed in this process.
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JAM BS
Goji berry is used in medicines and the warning is, it will make you 'out of body' which is its medicinal property at work, taking you out of your body so it can heal, so probably not a good berry with chocolate, instead, make potions to prevent sicknesses with goji, wolf berries, not to be eaten alone however
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Goji berry is used in medicines and the warning is, it will make you 'out of body' which is its medicinal property at work, taking you out of your body so it can heal, so probably not a good berry with chocolate, instead, make potions to prevent sicknesses with goji, wolf berries, not to be eaten alone however
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Andrew Frank
Hello Chef John. I would like to formally and respectfully request a food wish. Fancy popcorn balls (Preferably flat bars rather than balls) possibly with chocolate chips, dried fruits and/or nuts. I know they will be amazing and innovative. Thank you for all you do for the Youtube world and beyond.
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Hello Chef John. I would like to formally and respectfully request a food wish. Fancy popcorn balls (Preferably flat bars rather than balls) possibly with chocolate chips, dried fruits and/or nuts. I know they will be amazing and innovative. Thank you for all you do for the Youtube world and beyond.
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Lyles 🐢
You need to be careful which brand you use for dark chocolate, as many of the well known brands far exceeds the FDA regulation for contents of cadmium and lead. How they can get away with it is mind boggling, but it's more the reason why I prefer milk chocolate.
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You need to be careful which brand you use for dark chocolate, as many of the well known brands far exceeds the FDA regulation for contents of cadmium and lead. How they can get away with it is mind boggling, but it's more the reason why I prefer milk chocolate.
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