Super Easy Chocolate Bark Recipe | Cupcake Jemma
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- Опубликовано: 16 сен 2024
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A promise is a promise. And I promised to show you how to make my Chocolate Bark from last week's video so here you go!
Recipe -
100g dark chocolate
100g white chocolate
a few drops of cocoa butter (optional)
Chocolate cripsy balls!
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Yay what a nice surprise - a new CJ video before Thursday is like Christmas come early! I feel like the amazing marble cake and chocolate bark is the food representation of your cool monochromatic fashion sense :)
Your shirt fits satisfyingly well to the chocolate art!
Such a lovely idea dear Jemma! Thanks for the cocoa butter tip, it's very helpful
Che meraviglia! Bravissima! Grazie mille!
Great recipe! Loved meeting you last week! French girl that came so many times last year and finally got to meet you in the shop! If you remember! Thanks for making these and making me smile :) x
I'm making this this week and the marble cake for my sons birthday. Will post a pic if it all works out. Can't wait to try Thank you Jemma. Love all your videos Jeanette
BEEN WAITING FOR THIS VIDEO SINCE FOREVER 💓💓💓💓💓💓💓💓💓 i love you jemma!!!
I juat made these they are in
the fridge right now but i used oreos for the topping, and the second one i used gummies for the toppings.
Thanks for posting!! I really wanted this after last weeks amazing episode. looks yummy
Please do a video on how to temper chocolate. And what can I substitute cocoa butter with?
I work in the chocolate room at Mars Confectionery Australia for the last 35 years. It's the incorrect ratio of hard fat (cocoa butter) to soft fat (milk fat) that causes bloom. So putting more hard fat into the chocolate would make it more likely to bloom.
I love how there still will be a video on thursday
Made it and it turned out brilliant. I posted it on your face book page Thanks jemma for the inspiration
You did as you promised.you are doing great
Amazing 👌
Stay connected 👍😊
Yummy,very good. Thanks for the video😃😃
Can’t wait to try this!
Cupcake Jemma please try Canadian Nanaimo Bars. They are delicious. The world deserves to see them!!!!!
Hi Jemma, loving the videos and recipes. Was just wondering, can you please do a layer cake that’s banana, sour cream and dark chocolate chunk sponge?
Love you, Jemma!😀
REALLY IMPORTANT, I need to have a finished chocolate bark tomorrow for decorating you chocolate truffle cake and I don’t have a thermometer that goes low enough to temper chocolate: Did you temper the chocolate for this bark? And if not, how does the bark stay hard at room temperature? Usually it gets really soft and it blooms. Please, help!
This is amazing, all of your videos are so instructive and easy to follow... although, experience is never improvised haha I'm just a newbie
Deliciously easy..hehe
Jemma love the hair x
Do amazing
Hey Jemma my brother is gonna be 40 in a couple months i would love to make him a stylish layered cake, can you suggest any idea ? (he likes everything sweet) xoxoxo much love from across the Channel
did you cover where your spatulas and spoons are from or how to order in one of the question videos? love them!
BarkJemma
Hi Jemma...I'm your big fan from Indonesia. Really love your channel. Could you please make chocolate bonbons with caramel for filling? Thanks...😃
would love to see a coffee cake video
Does the chilling time make the pattern change too 😉 still watch your videos even though I have no time to bake anymore 😞
Yum 😋
is the next recipe going to be a mothers day one?
Can you make a strawberry cake please? Ive been trying to find a good strawberry cake from scratch that doesnt include strawberry gelatin 😕
Hi Jemma! Lately, whenever I try to melt some chocolate it ends up having a gloppy and lumpy consistency instead of being sleek and fluid. What am I doing wrong? Could it be the temperature or the chocolate?
Hi I realise your comment is a year old and you've probably resolved the issue by now but on the off chance, are you using Cadbury chocolate because as yummy as it is I find that impossible to melt, it just doesn't go liquid it stays a kind of stodgy lump kind of like nutella. However my favourite is finn Carr chocolate from lidle. It's silky, melts beautifully and it's an awesome price. Many will say cheap chocolate is no good but that is not the case with this one. Hope I helped.
Hi and 2:30 a.m tq
ohhh wow!!! uh quick question, can I just melt a store bought chocolate?? I attempted to make chocolate covered strawberries but the instruction I found started explaining about coverture chocolates?? or tempering?? and I gave up. I wonder if I can just buy the ready-made chocolate products and make it into these!
Seven petals held by my heart. You can buy compound chocolate that doesn't need tempering at all, though the taste isn't great. Or buy a store brought chocolate but make sure you microwave it in small increments, stirring frequently until you're left with only a slightly lumpy chocolate sauce, then mix until melted fully that's the 'seeding' part, though aslong as you don't raise it above .. 30 degrees you shouldn't take it out of it's already tempered state. Just remember well tempered chocolate will set quickly so move fast with making the bark.
Seven petals held by my heart if you melt without tempering the product will need to stay in the refrigerator. It’ll taste good
Jenna Bryan oooooh thanks ;-) I'll give it a try for sure!!
Seven petals held by my heart Let me know how it turns out! :)
where do you buy your cake tins from??
Would tempering the chocolate make it a bit more erm special or is it not worth it?
If you plan on having them on a cake at room temperature and its warmish out, the tempering might help keep it from getting bendy and bowing down. I make chocolate "plaques" that I write Happy Birthday on (instead of going directly on the cake), and it helps to temper.
do you store at room temp?
Could you please tell me where you purchase your chocolate chips?. Thank you.
Liz Milner she said on the video, Whole Foods
DIANA BELEN I mean the chocolate chips, not the cocoa butter.
I think previously Jemma has mentioned Callebaut chocolate. You can buy this from amazon.
Catriona Gilmour thank you.
If you're in the states you can order from CountryKitchenSA, Country Kitchen Sugar Arts. If you get Chocolate Candy Coating, it's specifically made to be easy to temper.
Otherwise, like. I just get regular tollhouse chocolate, and I've never had a problem. (I use the seeding method to temper)
🍫😋
I didn't realise they are meant to be that thin, I put really really thick layers made it like 2 inches thick using 4 bars of chocolate:/
i didnt do the score marks 😣 epic fail! ill try again tomorrow
Why did you not temper the Chocolate?
Yay I’m not that late
But still not early 😭
I live in a humid hot climate & always struggle with getting chocolate shards to set. Will cocoa butter help with that? Thanks!
Melanie Walmsley You're a lovely person
Hi mel, it's been 2 years. I live in Indonesia which has a warm weather too. Did you get an idea on how to make chocolate bark to not soften fast?
Una pena que no esté en español 😢
Her tattos just make her more beautiful and badass
Earlyyyyyyyy
All my love
please make a dog (maybe even a french bulldog!)
like if u agree
First