Chocolate Bark - Holiday Gift Idea - Food Wishes

[trippyvenus]

The shot that shows the chocolate AFTER he sprinkled everything on it...it was all so satisfyingly evenly distributed.

[ItsMikeArre]

You are the shinning spark of this chocolate bark

[ColtonBlumhagen]

My mother makes almond roca every christmas. Which is unlike any recipe you've ever seen. It's basically a layer of graham wafers, pour butter on top, then put chocolate & almonds on top. It's amazing.

[juliebiddle]

My favourite combo is candied ginger and candied orange peel and a little cinnamon added to the melted chocolate. Yum!

[DelZ]

Just wanted to say thank you, Chef John. I recently moved to Spain from the US and your videos have decided about 90% of my diet thus far. couldn't have learned so much in such a short amount of time without you!

[abouttime]

4:30 who knew the best view of Chef John we’ll have in a while would be a reflection against melted chocolate

[mugensamurai]

What did I do wrong Chef John. My chocolate isn't barking!

[thirstyforsoulscontent]

As a french, seeing you using real "fleur de sel" makes me happy

[perfectnumber]

I like how the most we see of chef John is through the sheen of his chocolate.

[Prodigiousnesses]

I am DEVASTATED that there was no audio clip of the snapping chocolate.

Anyway--thank you Chef!

[AJSin]

Great! Now I'm craving chocolate and have to go out in the snowstorm to get myself some.

[safiradeloceano]

Loving that shortcut tempering method. I own a thermometer but really can't be bothered using it most of the time.

[angiemaq]

BARK!!! I bet that sea salt added a great contrast ....

[Josh_Fredman]

The reason this shortcut works (to the extent that it works) is that solid chocolate can exist in several different crystalline structures. One particular type of these structures, the so-called "beta crystals, " is the one responsible for chocolate's snap and shine, but they don't readily occur if you simply melt and cool chocolate. That's why the "professional" technique involves very specific temperatures and heating/cooling steps. However, the thing about crystals is that, if some are already there, they provide a "seed" or a base for more crystals to form. So by using one-third of the unmelted chocolate and not exposing it to the same high heat as the rest of the chocolate, some of those beta crystals are still around and act as seeds for the two-thirds chocolate to arrange themselves into a beta structure as it cools. It's actually not even a shortcut but a formal step in the professional method, and apparently it accomplishes enough beta crystal formation on its own to serve as a reasonably effective standalone method. Interesting video! Also, I wish I weren't allergic to walnuts. I miss them. =[

[masterofsniping]

You are, after all, the Marky Mark of your chocolate bark.

[julesgainey]

Yes! New food wishes video! Roast-beef and gravy? Like you get from a diner

[leetpcguy]

@4:51 Chef, as a huge fan of your hip-hop references in your videos, I cannot believe you missed the opportunity to make a Gnarls Barkley joke here.

[CapnAhab]

I’m going to make this for Christmas but with crushed peppermint candies for peppermint bark.

[blackwhite]

The guys voice alone should give this channel 10 mill subs

[pushkin]

You watched your temper very well in this ep!