Wow! Another great recipe/demonstration to add to the library. Thank you for the details. This stuff is so expensive at stores, so it is wonderful to learn how to perfect the bark.
I watch (and rewatch!) your videos but I don't comment very often. However, many thanks for this simple and concise explanation of tempering chocolate. Merry Christmas Stephanie to you and your loved ones! 🎄🎅🤶🎁🎄
I temper a lot of chocolate during the holidays the hard part is when I am dipping the chocolates and you can't work fast enough. What ever I have left I dump on a pan and add nuts and dried fruit, everyone loves it. All about the snap.
Love your recipes dear Stephanie, and this chocolate bark goes on my list. Thank you and wishing you a Merry Christmas and a joyful new year for you and your family 🎅☃️🎄❤️🇬🇷
This looks so yummy! And I’m glad to hear tempering chocolate really isnt that difficult! For some reason every time I hear someone say to temper the chocolate, it just sounds way more difficult than that. 😂
Ohhhhhh yeahhhh! Just in time, too! I might make a batch with marshmallows and milk chocolate for the little darlings and add some dried cranberries and nuts to a batch of semi-sweet chocolate for the bigger darlings. Thank you for the terrific recipes, Mrs. Jaworski, and best wishes to you and yours for a memorable holiday. PS...it's still not too late to marry me and bake me something EVERY day! 🤤
Excellent as always. Hope you have a blessed Christmas and a truly lovely New Year 2023 xx Jean from Scotland. Just to say, I'm subscribed for all notifications but haven't been getting notified :( I have unsubscribed and re-subscribed to see if that helps.
@@joyofbaking Yes I did that very first time and I was getting notified but it all stopped a few weeks ago......lots of RUclips Channels are experiencing the same problem. I will persevere as your channel is so lovely and so easy to understand and follow as you take time to explain :) xx
You came up in my recommendations. Great recipes and great instructions. I’ve subscribed. I make this with unsalted peanuts and I put them in Christmas Patty pans (paper) for gifts. I like how it’s easier to hold them to eat in a paper case. No messy fingers…😂 I use a good quality and tasting cooking chocolate. I’ve never had to temper it. It really doesn’t last that long to bloom. 😂 I saw someone put a wooden spoon under the bark then use a piece of baking paper on top and press down to break toffee bark. This would also work well on bark I think.
Hi Stephanie Wishing You and Your Families a Merry and Healthy Christmas and a Happy and Healthy New Year and hoping you have another successful baking year @ RUclips in 2023 and Thank You So Much for Sharing Your Beautiful Delicious Recipes and Videos @ Joy Of Baking 👍👍🍫🍫🥮🥮🍰🍰🍮🍮🎂🎂🧁🧁😋😋😋👍👍❤️❤️
Dear Stephanie. I just love the way you explain everything. It would be really great if you could show how you pack them to gift , it would be really great. I want to make them at home and gift to my friends and family. Lots of love from India.
Hi stephanie,am not sure when I am going to make your chocolate bark but when I do make it at home I will have to buy a termomometer,semi-sweet or bittersweet chocolate and almonds or another nut combination of nuts.I can buy toasted almonds at the bulk barn store.Would that be ok to use when I make your recipe at home.Can I use baking semisweet or baking bittersweet chocolate from the bulk barn store?
I'm using your tips to make peppermint patties with a filling made with coconut oil, coconut cream or manna, honey, peppermint extract which I need to freeze to make solid before I can dip it in the chocolate but I guess I'm only going to be able to do a few at a time if the frozen fillings bring down the temperature below 90 degrees too quickly. That is ok though. I'd just like to have them end up completely covered so I can store them at room temperature. (Maybe I should look to see if you already have recipes for Peppermint Patties and see what I might glean from that.)
I had some chocolate bark which had a strong butter flavour. Just adding butter to the chocolate may not be successful. Could you advise how to do it? Thanks
Hello I love all your recipes can you please make pecan short bread cookie bar .I no you have a recipe for pecans in cookies but I want them in bars🙏I am waiting for your recipe 🙏❤️
Before watching this video, I tried to do my own thing, I laid out all the walnuts too close together, and then poured the chocolate over them now when I try to break it off it all crumbles. Any suggestions? Should I pour more chocolate over it to thicken it?
Did you temper the chocolate?And once tempered did you stir in the walnuts to completely coat them in chocolate? I don’t really understand what you mean by it crumbled.
I make your easy boiled cake recipe every year in the same loaf pan. And it comes out great. However this year, I used a round pan to bake the same recipe. It baked perfectly though in less time. The taste was also the same. But the texture was not as great as the one in loaf pan. I thought it more spongy (unlike a Christmas cake) and not the regular dense one which i preferred. Could you help me out here? Does it happen if we change the pan shape?
Pistachios in abundance as Christmas gifts this year. If you have a favorite recipe in the cake, pie department with pistachio your ideas will be appreciated. Hope you had a great holiday season and New Year.
Obrigada pelas receitas. Para usufruir totalmente destas ensinamentos e poder partilhar seria ótimo poder alterar as legendas para várias línguas. Na minha modesta opinião o número de subscrições aumentaria! Obrigada
We will release a new video tomorrow morning. If you would like a sneak peak early you can get to the video through our website here: www.joyofbaking.com/cakes/CherryAlmondCoffeeCake.html
I made this chocolate bark but instead with walnuts due to one member of my household is allergic to almonds. Easy to make just follow her instructions and get yourself a thermometer. 😊
Thank you Another great video Are you looking younger or what? 🥰you always put the pizzazz and the ganachhhhe into your recipes. 🥰🎄🎁💙❤If you have the time tune into #TravelingWithRussell. And #LostInMoscow for a walk through Gum the huge children's department store to see some gorgeous Christmas Trees you wont be disappointed Merry Christmas Thank you for the videos and helping me learn to bake🎁💙❤❤❤🥰
Hi Stephanie @ Joy Of Baking Thank You So Much For The Beautiful Red Heart and Thank You So Much For Enjoying My Messages and Comments @ Joy Of Baking 👍👍🥮🥮🥧🥧🍰🍰🍮🍮🎂🎂🧁🧁🍫🍫🍩🍩👍👍❤️❤️
Happy Holidays Steph! I feel like I’ve been watching you for at least 8-9 years. Has to be. Seeing your videos gives me a good relaxation feeling.
Wow! Another great recipe/demonstration to add to the library. Thank you for the details. This stuff is so expensive at stores, so it is wonderful to learn how to perfect the bark.
This is the best baking channel!💯 Thanks again, Miss Stephanie!
It’s not even recipe day and we get this wonderful yet simple recipe. thank you Stephanie.
I love watching you cook and bake. You are very informative. Merry Christmas Stephanie!
Great idea Stephanie, as usual. 🤩Merry Christmas 🥰🥰🥰
I’ve never used fine chopped chocolate to lower temperature. I didn’t know that skill 😮 That’s great!
Thank you for letting us know ❤❤❤
Delicious Stephanie!
Thank you very much for this recipe.
I love that you show how to template the chocolate! Thank you!
Warmest thoughts and best wishes for a Merry Christmas and a Happy New Year! Here is a lot of snow in Helsinki, Finland, Europe!
Merry Christmas, Stephanie.
I watch (and rewatch!) your videos but I don't comment very often. However, many thanks for this simple and concise explanation of tempering chocolate. Merry Christmas Stephanie to you and your loved ones! 🎄🎅🤶🎁🎄
Merry Christmas Stephanie ! 🙂❤️
Thank you Stephanie ❤!! Happy Christmas!
Merry Christmas and thanks for all the wonderful recipes
Thank you for this demonstration. Chocolate is a lovely treat 🕊💖✨
Nice. Thank you for this recipe. 🥰👍 Merry Christmas Stephanie
The bloom is the fat separating from the chocolate. ❤ this is a great demonstration! I love your videos!
Thank you Stephanie☃
I really think you should have your own food network show!
Thank you Stephanie, I've been thinking of making it and now that I have a recipe I will do it for sure. Merry Christmas to you and your family!
Wow! Stephanie thank you for the wonderful demonstration!
Cant wait to make these ........Merry Christmas to you and your family ❤️
I temper a lot of chocolate during the holidays the hard part is when I am dipping the chocolates and you can't work fast enough. What ever I have left I dump on a pan and add nuts and dried fruit, everyone loves it. All about the snap.
Merry Christmas! This is my favorite go to chocolate!
My mouth waters when I see this recipe.
Nice. I love this kind of stuff!
Love your recipes dear Stephanie, and this chocolate bark goes on my list. Thank you and wishing you a Merry Christmas and a joyful new year for you and your family 🎅☃️🎄❤️🇬🇷
Chocolate bark looks delicious Stephanie.🤤😋
I used to buy this in the fancy chocolate store but it was called Turtles! Anyway I love it with cashews!💪🏻✌🏻
This looks so yummy! And I’m glad to hear tempering chocolate really isnt that difficult! For some reason every time I hear someone say to temper the chocolate, it just sounds way more difficult than that. 😂
Omg, my husband is going to love you! 😊
Merry Christmas Stephanie and the best in the New Year
Ohhhhhh yeahhhh! Just in time, too! I might make a batch with marshmallows and milk chocolate for the little darlings and add some dried cranberries and nuts to a batch of semi-sweet chocolate for the bigger darlings. Thank you for the terrific recipes, Mrs. Jaworski, and best wishes to you and yours for a memorable holiday. PS...it's still not too late to marry me and bake me something EVERY day! 🤤
Looks absolutely delicious. ❤❤❤❤
Excellent as always. Hope you have a blessed Christmas and a truly lovely New Year 2023 xx Jean from Scotland.
Just to say, I'm subscribed for all notifications but haven't been getting notified :(
I have unsubscribed and re-subscribed to see if that helps.
Make sure you click on the bell next to the subscribe button to be sure you are notified.
@@joyofbaking Yes I did that very first time and I was getting notified but it all stopped a few weeks ago......lots of RUclips Channels are experiencing the same problem. I will persevere as your channel is so lovely and so easy to understand and follow as you take time to explain :) xx
Thank you Joy Happy Holidays🌲🌲🌲💖💖💖❤❤❤😃🌟😃🌟🌟🌟😃
Awesome 👌 thanks for sharing 👍
Hellp Stephany! Thank you so much for the great videos you put out. We made your Orange chiffon cake yesterday and its absolutely amazing
You came up in my recommendations. Great recipes and great instructions. I’ve subscribed. I make this with unsalted peanuts and I put them in Christmas Patty pans (paper) for gifts. I like how it’s easier to hold them to eat in a paper case. No messy fingers…😂 I use a good quality and tasting cooking chocolate. I’ve never had to temper it. It really doesn’t last that long to bloom. 😂 I saw someone put a wooden spoon under the bark then use a piece of baking paper on top and press down to break toffee bark. This would also work well on bark I think.
Chocolate is my favorite 😋 have a blissful New Year with your loved ones ma'am medical student Malaysia God bless.✌
It is similar to the Spanish nougat but with chocolate. Fantastic. Thanks. Es parecido al turrón de España pero con chocolate. Fantástico. Gracias🏵
Very informative video & a beautiful recipe 💯♥️
Hi Stephanie Wishing You and Your Families a Merry and Healthy Christmas and a Happy and Healthy New Year and hoping you have another successful baking year @ RUclips in 2023 and Thank You So Much for Sharing Your Beautiful Delicious Recipes and Videos @ Joy Of Baking 👍👍🍫🍫🥮🥮🍰🍰🍮🍮🎂🎂🧁🧁😋😋😋👍👍❤️❤️
Dear Stephanie. I just love the way you explain everything. It would be really great if you could show how you pack them to gift , it would be really great. I want to make them at home and gift to my friends and family. Lots of love from India.
Very nice as usual
Is just delicious, have to make this very soon; thank you and have a nice night, blessings. 🙂🙃😊
Hi Stephanie I made this the other day omg This was awesome loved it so much I will be doing it again, so thank you so much for making this video ❤️
Would white chocolate work the same way? My fav is white chocolate with smashed peppermint canes, as made by Harry & David.
I’ve never worked with white. It’s probably a different temperature.
Wow! What a Perfect and Delectable Chocolate Bark. Looking Splendid 😋🤩 Big Like 👍 #903 ❤
A very Happy New Year 2023 to u n each n everyone. Lots of love chef. Thank u so much for sharing wonderful n delicious recipes. U r Great😘😊
Thank you so much ..Happy New Year to all 🎊🎉🙋🏻♀️
You’re the best!
Marvelous recipes all of them. !
Oh yum this chocolate bark looks so good and tasty
🎄❤🇨🇦All my best to you this Holiday Season 🍫🌰🥜💝❤🎄
If you don't mind me asking? What brand of chocolate did you use?
Thank you.
I used Lindt 70 percent cocoa.
@@joyofbaking Thank you so much.
Hi stephanie,am not sure when I am going to make your chocolate bark but when I do make it at home I will have to buy a termomometer,semi-sweet or bittersweet chocolate and almonds or another nut combination of nuts.I can buy toasted almonds at the bulk barn store.Would that be ok to use when I make your recipe at home.Can I use baking semisweet or baking bittersweet chocolate from the bulk barn store?
Would you be willing to do peppermint bark?
I have a recipe, although I didn’t temper the chocolate so it needs to be stored in the fridge. www.joyofbaking.com/candy/PeppermintBark.html
Great video, tempering makes sense now.
I'm using your tips to make peppermint patties with a filling made with coconut oil, coconut cream or manna, honey, peppermint extract which I need to freeze to make solid before I can dip it in the chocolate but I guess I'm only going to be able to do a few at a time if the frozen fillings bring down the temperature below 90 degrees too quickly. That is ok though. I'd just like to have them end up completely covered so I can store them at room temperature. (Maybe I should look to see if you already have recipes for Peppermint Patties and see what I might glean from that.)
Steph you never aged.. you look as young as you were 10 years ago.
Can you add raisins as well?
Yes great idea.
MADAM STEPHANIE YOU ARE GREAT🥰🥰
Wow very tasty 👌
Very nice recipe chef 👍👌👏Thank you for your effort 🌞😎. I WISH YOU AND YOUR FAMILY MERRY CHRISTMAS AND A HAPPY NEW 2023 ⛄🎄🦌🎅🎁🍾🥂🎇🎆😊🌞😎
I had some chocolate bark which had a strong butter flavour. Just adding butter to the chocolate may not be successful. Could you advise how to do it? Thanks
I’ve never made chocolate bark with butter. Maybe you could ask them if they used butter or whether it was just the flavor of the chocolate.
Hello I love all your recipes can you please make pecan short bread cookie bar .I no you have a recipe for pecans in cookies but I want them in bars🙏I am waiting for your recipe 🙏❤️
Here is the link to my recipe for Pecan Squares. www.joyofbaking.com/barsandsquares/PecanSquares.html
Nice sharing 😊💓 keep in touch dear friend 😊💓 New friend 💕😊
Stephanie Mam... please teach us to make Mole Cake ...
Woww...chocolate 😍😍😍
Hello. How much of the pound of chocolate should I save for seeding?
I melted 3/4 pound and used 1/4 pound (4 ounces) for seeding.
@@joyofbakingYou make tempering look easy.
I did find it hard at first. But the more I do it, the easier it becomes.
Before watching this video, I tried to do my own thing, I laid out all the walnuts too close together, and then poured the chocolate over them now when I try to break it off it all crumbles. Any suggestions? Should I pour more chocolate over it to thicken it?
Did you temper the chocolate?And once tempered did you stir in the walnuts to completely coat them in chocolate? I don’t really understand what you mean by it crumbled.
@@joyofbaking I mean it didn’t have that snap it just crumbled with the walnuts. Anyway, I’ll try your recipe next time
I make your easy boiled cake recipe every year in the same loaf pan. And it comes out great. However this year, I used a round pan to bake the same recipe. It baked perfectly though in less time. The taste was also the same. But the texture was not as great as the one in loaf pan. I thought it more spongy (unlike a Christmas cake) and not the regular dense one which i preferred. Could you help me out here? Does it happen if we change the pan shape?
It shouldn’t change the texture. However if the depth of the batter is different than when using a loaf pan then baking time will be different.
Bonjour ,j’espère que vous allez bien 😊ça fait un petit moment que je vous ai pas vu 😢au plaisir de vous revoir 😊
Can make to sell🙂
Is it a compound chocolate?
No, I use either a semi sweet or bittersweet chocolate.
Yum
How are you Stephanie? It's been a while
Pistachios in abundance as Christmas gifts this year. If you have a favorite recipe in the cake, pie department with pistachio your ideas will be appreciated. Hope you had a great holiday season and New Year.
Pistachios would be great in this bark.
@@joyofbaking I was looking back on another year of new recipes, your help as always was a great help and I appreciate your time and effort.
I am confused. Why does your kitchen keep changing from white to brown? Or is it the old video?
This is a new video. We are shooting in a new kitchen.
Obrigada pelas receitas.
Para usufruir totalmente destas ensinamentos e poder partilhar seria ótimo poder alterar as legendas para várias línguas. Na minha modesta opinião o número de subscrições aumentaria!
Obrigada
Hi. Hope you are doing well. It’s been long time since you haven’t shared new recipe. We are worried about you. Hope everything is good there.
We will release a new video tomorrow morning. If you would like a sneak peak early you can get to the video through our website here: www.joyofbaking.com/cakes/CherryAlmondCoffeeCake.html
👏🌲👏🌲👏🌲
I made this chocolate bark but instead with walnuts due to one member of my household is allergic to almonds. Easy to make just follow her instructions and get yourself a thermometer. 😊
❤
Yummmmm! 👩🍳👩🍳
❤❤❤❤❤❤❤❤
Chocolate Bark
Thank you Another great video Are you looking younger or what? 🥰you always put the pizzazz and the ganachhhhe into your recipes. 🥰🎄🎁💙❤If you have the time tune into #TravelingWithRussell. And #LostInMoscow for a walk through Gum the huge children's department store to see some gorgeous Christmas Trees you wont be disappointed Merry Christmas Thank you for the videos and helping me learn to bake🎁💙❤❤❤🥰
Hi Stephanie Wishing You a Merry Christmas and a Happy and Healthy New Year and success in 2023 @ Joy Of Baking 👍👍🍩🍩🍫🍫🧁🧁🎂🎂🍮🍮🍰🍰🥧🥧🥮🥮👍👍❤️❤️
Hi Stephanie @ Joy Of Baking Thank You So Much For The Beautiful Red Heart and Thank You So Much For Enjoying My Messages and Comments @ Joy Of Baking 👍👍🥮🥮🥧🥧🍰🍰🍮🍮🎂🎂🧁🧁🍫🍫🍩🍩👍👍❤️❤️