YAS! And also explain why cooked tomatoes contain more lycopene than raw tomatoes? I've always heard that I should cook my tomatoes, but I don't know _why_ exactly 🍅🍅🍅
Was literally getting ready to head into the kitchen to make some chocolate dipped goodies for Christmas when this video popped into my feed, wondering if how I could keep my chocolate shiny. Talk about perfect timing!
Oh. my. gosh! That little pup at the end is soooooooooooo stinkin' cute! So is Dan, but I'm old enough to be his mom, so I'm saying that part in a mom-like way.
@Joan Smith, do you know what kind of dog he has? Also is that hair or fur... does it grow and have to trim it every month? I'm going to check out rescue shelters adopt a dog that size. My dear one had to be put to sleep months ago. Thanks :)
@@ellamone9998, I have no idea about the dog, other than it's cute. I'm guessing that it's fur, rather than hair, so you wouldn't have to trim it every month. I'm sorry you had to have your dog put to sleep. It's always rough when you lose a furbaby.
Thanks Joan, guess it's not important what breed or mutt, as long as the size is on the smaller end. Last rescue was a Beagle so strong my brother got to walk him. We drove 3 hrs to the shelter and 3 back... glad we had him for 5 yrs. I'm petless for the moment.
Dan, what a great teacher, this easily could have been a series, various types of chocolate and their uses. Not made was the analogy of cocoa bean travels from plant to table, not unlike coffee bean.
I love the editing on these videos! It’s go hectic, jumping from point to point with little arcs and sidebars thrown in. Whenever I’m like ‘what does that word mean’ and I Google it, I come back and the next segment is a sidebar about it haha
Can you make a video on different types of basil? Genovese, pointy leaves, lemon, purple, tiny... And oreganos? Greek or Mexican? Does it make enough of a difference after all? Maybe an episode on herbs ? I'm planning my garden for this season and would love to hear what you have to say before we hammer it all down.
Dan you are a life saver! I have a cookie exchange to attend tomorrow night and I've been wracking my brain to come up with something that I haven't made every Christmas since I starting baking (over 50 years). Now,0 I'll be making Millionaire's Shortbread! Thank you, thank you, thank you!!!
@@garymoore8711 They get that from the French. For all their excellence in eggs, they don't make scrambled eggs worth a damn. They're just minced curds.
I have been working with chocolate for years. The more I learn about the chemistry of chocolate the more I am convinced it is more magic than chemistry. From what I have learned things like ambient room temperature, humidity in the room, and "any changes to mass, weight, speed, time, distance, friction, or puff of wind" will cause it to bloom. However, nothing makes me want to do a happy dance more than getting a really good temper on a batch of chocolates.
Well, Best-Friend-Dan, you've convinced me. I was on the fence about making the Millionaire's Shortbread before, but now I know it'll make me popular. I'm in.
Information is power.. as I watched this an idea came to me.. Since I prefer softer textured chocolate chips when I am eating chocolate chip cookie .. why not melt the chocolate first .. get it OUT of temper on purpose.. then break it up or cut it up and add to my cookies before baking .. I think it is worth some extensive research .. ; ]
Wow, so that whole time I was gradually microwaving chocolate chips as a kid to make my own chocolate-covered cherries and strawberries, I was actually doing it right? I'm surprised.
A new delicious recipe, a few clever jokes, a really cute dog, and Dan's soppy selfie with said beloved little dog and my christmas spirit swells larger than the old Grinch's heart 💚 gazing into the innocent eyes of Little Cindy Lou 🎄☃️👵 Merry Christmas, Dan Happy Holidays ATK!
The tempering method worked so well that the chocolate started hardening super fast the minute I added the grated chocolate into the molten mix! I was running against the clock filling my langue de chat cookies!
@@MrsBee-uo2lc It's pretty simple. I cut up pears into slices, crack a milk chocolate bar into squares, stick the chocolate and pears on a plate, then grab a pear slice and a chocolate piece, and then shove them into my mouth. You should try it. It's quite good 🍐+🍫= 🤩👍❤️.
@@MrsBee-uo2lc I mean you could melt the chocolate over the pears, if you wanted. But, I'm lazy and impatient. My way is easier, and gives you the same tasty result ❤️.
What about ruby chocolate? Can you do a video explaining what it is? I live in Japan and see it all over the place, but I really can't find much information on it.
Well Dan, in this video you've revealed yourself more completely than in any other to date. We see you now for what you are, you're a superhero: 1, Laying some truth ("you've always loved milk chocolate," now we can all say it without fear); 2, taking the hard punches for regular mortals (bites into and CHEWS a bar of 100% cacao baking chocolate...I kind of cried out in surprise and concern); 3, showed us right from wrong (using a serrated knife vs chef knife); and 4, where your superhero-ness really became clear, the sound effects for those knife demos! It sounded like that part of the episode was adapted from a comic book (delightful!). Oh, and the doggo, one of most powerful weapons known to the internet, who else could wield such a force? Watch out laser cats, it's choco dog (but he's friends with the laser cats, so no shade).
Is it worthwhile to do this for all chocolate applications, eg chocolate covered strawberries? somehow the home recipes I see for them never call for tempering chocolate
Tempering is worthwhile in any situation were you want the chocolate to be snappy, or just firm at room temperature. If your chocolate covered strawberries are kept in the fridge, tempering may be unnecessary... Also, if you are using candy melts or compound chocolate instead of real chocolate, it will set up firm on it's own and doesn't need to be tempered.
I love white chocolate, but usually more as a way to redistribute the components of chocolate, rather than to have by itself. Most often I'm directly layering the white chocolate with dark chocolate, or adding cocoa powder to another part of the recipe
If you think nibs are the first point of production that you can get as a consumer, you haven't heard the secret of cascarilla de chocolate (aka cáscara de cacao). These are the shells that are cast off of the beans during processing and in deep Patagonia you can buy them like loose leaf tea at bulk shops or farmer's markets. You simmer them in water (the longer the better, even up to an hour if you're so inclined, or repeatedly like pu erh tea) to make chocolate tea. It's something very old-school, to the point that my Argentinian friends from the provinces outside of Patagonia hadn't even heard of it. It's really a shame, too, because the tea it brews is very unique. You could imagine Mexican style chocolate milk but without the spice, and with a delicate flavor without a hint of bitterness like pu erh. You can add cream and/or sugar, or enjoy it straight. It makes your home smell heavenly, too.
If you use it in a thin layer and the chocolate is properly tempered, it should harden in just a few minutes. You can put it in the fridge to speed up the hardening, especially if you have a warm kitchen, but properly tempered chocolate doesn't need to stay in the fridge.
@@sabahbubbler Give it an hour if you're not sure, no harm is letting it sit for an extended period of time. However, if you let it sit for a while and it never fully hardens, that doesn't necessarily mean you need to let it sit longer - it probably means your chocolate isn't properly tempered.
what is the difference process wise between better chocolate like lindt and ghirardelli, average stuff like toll house morsels and hersheys, and garbage like whatever is in sixlets?
I appreciate your videos. Sadly, I've just found them. I have no idea if you look back at comments on year-old videos, but I have a question. I grew up in the U.S. with all the American chocolates like Hershey's, M&M Mars, Annabelles, See's, Ghiradelli, Dove and the like. At Christmas we got Freia from Norway. Is it just pride in my ancestry, or does Freia taste better than the American chocolates?
Can you please discuss the difference between white chocolate and almond bark? All my life I've had people telling me it's the same thing but I LOVE white chocolate and despise almond bark. Also why is it called almond bark when there are no almonds in it?
It's because it's most commonly used to MAKE almond bark, so it's just a marketing thing. It's also straight up poison - it's made from hydrogenated palm oil and artificial flavors. If you hate your loved ones, feed them almond bark.
@@sunblock8717 Well, there's a lot of evidence that palm oil itself is unhealthy and bad for the environment (like you said). But hydrogenating - chemically altering - it takes it to a whole other level; lots more evidence that processed trans fats are one of the worst things we can consume for our health.
Haha, you get a Like for confirming what we all know is true: we love milk chocolate. XD I've worked with chocolate for four years now. I'm so tired of the comments about dark chocolate. You're not cool because dark is your favorite. Milk and white fans don't feel the need to announce it every time they eat it hahaha Finally a vent for this super niche complaint of mine!
I read somewhere that, in America, they add something ( a compound, a chemical, I don't remember its name ) to chocolate that affects the taste. I think American chocolate tastes different than Japanese or European produced ones.
I wish he went more in depth on the tempering process. But, the seeding method is a pretty easy method compared to some other types. That said, I'm kind of surprised he didn't so much as mention savory uses for chocolate (cacao/cocoa powder) such as in molé. Great video though.
When your introduction to chocolate as a kid is Hershey's, small wonder chocolate consumption in the US is lower than Switzerland, it's awful stuff. I grew up eating Cadburys and not the pseudo Cadburys sold in American supermarkets, Hershey did a deal with Cadburys so they couldn't sell their superior product over here. The Cadbury's you buy in the US is made by Hershey and they tinkered with it so it's not the same, but it is still better than a Hershey bar imho. The difference in deliciousness is night and day, The Hershey monopoly on the chocolate market is a crime against taste buds.
@Dan Help. I made the recipe but the caramel remained too soft. It's still delicious but not nearly as firm as yours. I am not a novice baker and I did use a candy thermometer. I'm really kind of disappointed because I wanted it to be beautiful for the holiday. I had some problems with the chocolate also having to warm it more than the recipe says to in order to spread it.
I would Die for Dan from the America's Test Kitchen.
Dan's just a likable dude.
Smart too.
@@docclabo6350 attractive too
Dan and his pupper; perfect pair!
Thanks
Dan: Tempered chocolate is necessary for a good snap
Claire: *cries in distance*
haha I always think of her when I hear tempered chocolate!
Who the heck is this Claire people are talking about?
@@lightdark00 You'll find her in the Bon Appétit channel. Claire Saffitz: she's amazing, just like Dan is.
Cries in temper
Chris Morocco: Yesss!
Dan, please do an episode on tomatoes and explain why cooked tomatoes taste so different than raw ones! I'd love to know the science.
YAS! And also explain why cooked tomatoes contain more lycopene than raw tomatoes? I've always heard that I should cook my tomatoes, but I don't know _why_ exactly 🍅🍅🍅
Cooking tomatoes boosts umami flavor but that’s about all I know. I agree tomatoes should 100% be covered on this channel.
@@easyaviation3205 there are many vegetables that when cooked contain more of their nutrients than when raw.
This is my absolute favorite cooking/food science related videos on RUclips. Absolutely great work. Happy Holidays Dan.
Was literally getting ready to head into the kitchen to make some chocolate dipped goodies for Christmas when this video popped into my feed, wondering if how I could keep my chocolate shiny. Talk about perfect timing!
Did it work?
I hate it when dangerous chocolate is flying everywhere.
bentleyr00d your neighbors too.
LOL very _very_ dangerous, because it's in danger of flying into my mouth and disappearing 🤣
Claire Saffitz has left the chat
Amanda C yup, knew this comment had to be here, not disappointed 😁
User has disconnected from your channel
Oh. my. gosh! That little pup at the end is soooooooooooo stinkin' cute! So is Dan, but I'm old enough to be his mom, so I'm saying that part in a mom-like way.
@Joan Smith, do you know what kind of dog he has? Also is that hair or fur... does it grow and have to trim it every month? I'm going to check out rescue shelters adopt a dog that size. My dear one had to be put to sleep months ago. Thanks :)
@@ellamone9998, I have no idea about the dog, other than it's cute. I'm guessing that it's fur, rather than hair, so you wouldn't have to trim it every month. I'm sorry you had to have your dog put to sleep. It's always rough when you lose a furbaby.
Thanks Joan, guess it's not important what breed or mutt, as long as the size is on the smaller end. Last rescue was a Beagle so strong my brother got to walk him. We drove 3 hrs to the shelter and 3 back... glad we had him for 5 yrs. I'm petless for the moment.
Dan+Dog so cute
0:54 for a second I thought he said cacao plants are pollinated by midgets
“Which are tiny little insects that are kind of annoying to humans”
Claire Saffitz should probably watch this.
Came here to say this
I see you're also fans of the other and better Test Kitchen 😏
Is that the chick from Bon Apetit with the wild hair? I like her.
I knew this would be the top comment
@@anotherjuan both test kitchens are amazing.
Awesome presentation 👍
Dan, what a great teacher, this easily could have been a series, various types of chocolate and their uses. Not made was the analogy of cocoa bean travels from plant to table, not unlike coffee bean.
I can’t believe I’m just now finding these videos!! How awesome!
That video made me so happy 😊 thanks Dan!
Love these videos Dan. I feel so much smarter after watching and sometimes like today a little heavier. Thanks
I love the editing on these videos! It’s go hectic, jumping from point to point with little arcs and sidebars thrown in.
Whenever I’m like ‘what does that word mean’ and I Google it, I come back and the next segment is a sidebar about it haha
I really appreciate Dan's humor, he reminds me of my son. Also, this recipe is amazing.
Dan is the best! Great video!
These keep getting better. Very amusing and informative.
Can you make a video on different types of basil? Genovese, pointy leaves, lemon, purple, tiny... And oreganos? Greek or Mexican? Does it make enough of a difference after all? Maybe an episode on herbs ? I'm planning my garden for this season and would love to hear what you have to say before we hammer it all down.
I've been making Millionaire's Shortbread for three years in a row every Christmas. Such a tasty wonderful treat for the holidays! Thanks CI :)
I love his joy with the fur baby 💞
Skin puppy
This is by far your best video ever. Informative, funny, and cmon a cute pup. I just bought a subscription
I love your videos; they are by far the best food related videos on this platform. Keep up the fantastic work!
Dan you are a life saver! I have a cookie exchange to attend tomorrow night and I've been wracking my brain to come up with something that I haven't made every Christmas since I starting baking (over 50 years). Now,0 I'll be making Millionaire's Shortbread! Thank you, thank you, thank you!!!
How they turn out? How well did his technique temper them?
I love everything Dan cooks. He believes in lots of flavor. He never disappoints. 😃
“Let’s temper chocolate”
*Chris Morocco enters chat*
Thanks for clearing the air on all those "I OnLy LiKe DaRk ChOcOlaTe" sentiments!
Dan's so good that he could temper Gordon Ramsey
LMAO
Who in their right mind would want to try? Have you ever watched how he scrambles eggs in a pot! Yuk!
@@garymoore8711 They get that from the French. For all their excellence in eggs, they don't make scrambled eggs worth a damn. They're just minced curds.
Temper? Oh, Gordon has plenty of it already!
Dan should have his own food science RUclips channel.
Very clever way of tempering chocolate that ensures maximal stable crystals!
Oooh yah! Shortbread is my jam and I've been playing with chocolate and caramels so this is a perfect combo! Plus, twix is my fave! 🎉
I have been working with chocolate for years. The more I learn about the chemistry of chocolate the more I am convinced it is more magic than chemistry. From what I have learned things like ambient room temperature, humidity in the room, and "any changes to mass, weight, speed, time, distance, friction, or puff of wind" will cause it to bloom. However, nothing makes me want to do a happy dance more than getting a really good temper on a batch of chocolates.
The serated knife trick FTW!!! 😍
5:45
1:23 : Brad Leone has entered the chat
Thanks Dan, keep the info coming!
Well, Best-Friend-Dan, you've convinced me. I was on the fence about making the Millionaire's Shortbread before, but now I know it'll make me popular. I'm in.
I made the millionaire's shortbread and it is so damn good! Go make it right now
this is my favorite episode by far
Chocolate, Dan and a puppy! Made my day. What bus will you be on with the millionaire shortbread cookies?
No, Dan, YOU'RE SO CUTE! Loved the "dangerous chocolate" knife segment.
The pulp surrounding the seeds is delicious.
This guy is the only reason I subscribe to this channel 😅
DAN! YOU FLOAT MY CHOCOLATE BOAT! 😍❤️😍🍫⛵
when he said he liked me a lot my heart skipped a beat
Information is power.. as I watched this an idea came to me.. Since I prefer softer textured chocolate chips when I am eating chocolate chip cookie .. why not melt the chocolate first .. get it OUT of temper on purpose.. then break it up or cut it up and add to my cookies before baking .. I think it is worth some extensive research .. ; ]
Wow, so that whole time I was gradually microwaving chocolate chips as a kid to make my own chocolate-covered cherries and strawberries, I was actually doing it right? I'm surprised.
You are a culinary prodigy, my friend.
A new delicious recipe, a few clever jokes, a really cute dog, and Dan's soppy selfie with said beloved little dog and my christmas spirit swells larger than the old Grinch's heart 💚 gazing into the innocent eyes of Little Cindy Lou 🎄☃️👵 Merry Christmas, Dan Happy Holidays ATK!
Bad Chocolate is the best! Hollow Easter Bunnies! YUM!
A great addition to these millionaire shortbread would be a layer of mini-pretzels amoung all that chocolate caramely goodness. Salty, sweet, yum..
Dan is such a good presenter and also a hottie biscotti!
Great recipe idea, but the Cute Dog is the best Ending!
i like what you said about white chocolate
I just love him!
The tempering method worked so well that the chocolate started hardening super fast the minute I added the grated chocolate into the molten mix! I was running against the clock filling my langue de chat cookies!
Chocolate with Pears is my favorite way to eat chocolate ❤️.
I've never tried that but it sounds delicious! How do you make that? 🥰
@@MrsBee-uo2lc It's pretty simple. I cut up pears into slices, crack a milk chocolate bar into squares, stick the chocolate and pears on a plate, then grab a pear slice and a chocolate piece, and then shove them into my mouth. You should try it. It's quite good 🍐+🍫= 🤩👍❤️.
@@TheArizonaGurl oh 🤤🤤🤤 I thought maybe you melted the chocolate or baked it or something like that! Will try this simple method asap! 😉👍
@@MrsBee-uo2lc I mean you could melt the chocolate over the pears, if you wanted. But, I'm lazy and impatient. My way is easier, and gives you the same tasty result ❤️.
@@MrsBee-uo2lc Let me know when you try it, how you liked it ❤️.
I'd love Cook's Country to visit Murdick's Fudge in Mackinac. There are plenty of fudge shops there, but they're the first.
That drumroll was genius xD
He's right! I made that Millionaire's Shortbread and was voted most popular at work (for the day anyway). 😁
AHHH I LOVE THE DOG. Chocolate is okay too I guess.
Why yes, 93°C totally is the ideal temperature for chocolate to melt in my mouth. 😉👌
Fahrenheit
I heard that and was like man, my mouth is hotter than me lol
Dano! You are so adorable! You're the kind of boy that dreams are made of!
What about ruby chocolate? Can you do a video explaining what it is? I live in Japan and see it all over the place, but I really can't find much information on it.
My favorite👌👌👌
How about adding units to your temperatures? Is it now 96°F or C?
Well Dan, in this video you've revealed yourself more completely than in any other to date. We see you now for what you are, you're a superhero: 1, Laying some truth ("you've always loved milk chocolate," now we can all say it without fear); 2, taking the hard punches for regular mortals (bites into and CHEWS a bar of 100% cacao baking chocolate...I kind of cried out in surprise and concern); 3, showed us right from wrong (using a serrated knife vs chef knife); and 4, where your superhero-ness really became clear, the sound effects for those knife demos! It sounded like that part of the episode was adapted from a comic book (delightful!). Oh, and the doggo, one of most powerful weapons known to the internet, who else could wield such a force? Watch out laser cats, it's choco dog (but he's friends with the laser cats, so no shade).
He said he likes me a lot hihihi I think I died and just went to chocolate heaven 😍😍😍
Is it worthwhile to do this for all chocolate applications, eg chocolate covered strawberries? somehow the home recipes I see for them never call for tempering chocolate
Tempering is worthwhile in any situation were you want the chocolate to be snappy, or just firm at room temperature. If your chocolate covered strawberries are kept in the fridge, tempering may be unnecessary... Also, if you are using candy melts or compound chocolate instead of real chocolate, it will set up firm on it's own and doesn't need to be tempered.
Love chocolate, Thanks.
I love white chocolate, but usually more as a way to redistribute the components of chocolate, rather than to have by itself. Most often I'm directly layering the white chocolate with dark chocolate, or adding cocoa powder to another part of the recipe
If you think nibs are the first point of production that you can get as a consumer, you haven't heard the secret of cascarilla de chocolate (aka cáscara de cacao). These are the shells that are cast off of the beans during processing and in deep Patagonia you can buy them like loose leaf tea at bulk shops or farmer's markets. You simmer them in water (the longer the better, even up to an hour if you're so inclined, or repeatedly like pu erh tea) to make chocolate tea. It's something very old-school, to the point that my Argentinian friends from the provinces outside of Patagonia hadn't even heard of it. It's really a shame, too, because the tea it brews is very unique. You could imagine Mexican style chocolate milk but without the spice, and with a delicate flavor without a hint of bitterness like pu erh. You can add cream and/or sugar, or enjoy it straight. It makes your home smell heavenly, too.
How long do I wait for the chocolate to cool down. Can I put it in the fridge?
If you use it in a thin layer and the chocolate is properly tempered, it should harden in just a few minutes. You can put it in the fridge to speed up the hardening, especially if you have a warm kitchen, but properly tempered chocolate doesn't need to stay in the fridge.
@@nerdcave0what if it's thick chocolate placed on a mold
@@sabahbubbler Give it an hour if you're not sure, no harm is letting it sit for an extended period of time. However, if you let it sit for a while and it never fully hardens, that doesn't necessarily mean you need to let it sit longer - it probably means your chocolate isn't properly tempered.
@@nerdcave0 awesome, thanks man
More of Dan.
When you sai 63 and 97 degrees at 6:00, do you mean MKS or Imperial?
Think before you comment, do you know any chocolate that only melts at 97 C cmon Igor use common sense
Also known in Australia as Caramel slice. A baking staple.
what is the difference process wise between better chocolate like lindt and ghirardelli, average stuff like toll house morsels and hersheys, and garbage like whatever is in sixlets?
Hi Dan how about the 'new' Ruby chocolate?
My mom made this more or less.. Its a fantastic cookie
2:58 Actually, for most of its history, chocolate was consumed as a drink, not as a solid, and even when sweetened with honey, it was quite bitter.
I appreciate your videos. Sadly, I've just found them. I have no idea if you look back at comments on year-old videos, but I have a question. I grew up in the U.S. with all the American chocolates like Hershey's, M&M Mars, Annabelles, See's, Ghiradelli, Dove and the like. At Christmas we got Freia from Norway. Is it just pride in my ancestry, or does Freia taste better than the American chocolates?
Very surprised that there wasn't ruby or blonde chocolate mentioned at all, especially since the science of them is very interesting.
Kinda missed the opportunity to talk about Ruby Chocolate in this piece, but still a great one
Can you please discuss the difference between white chocolate and almond bark? All my life I've had people telling me it's the same thing but I LOVE white chocolate and despise almond bark. Also why is it called almond bark when there are no almonds in it?
It's because it's most commonly used to MAKE almond bark, so it's just a marketing thing. It's also straight up poison - it's made from hydrogenated palm oil and artificial flavors. If you hate your loved ones, feed them almond bark.
@@nerdcave0 Hydrogenated palm oil ain't poison. True, it's not a very eco friendly choice, but it's not "straight up poison".
@@sunblock8717 Well, there's a lot of evidence that palm oil itself is unhealthy and bad for the environment (like you said). But hydrogenating - chemically altering - it takes it to a whole other level; lots more evidence that processed trans fats are one of the worst things we can consume for our health.
Haha, you get a Like for confirming what we all know is true: we love milk chocolate. XD I've worked with chocolate for four years now. I'm so tired of the comments about dark chocolate. You're not cool because dark is your favorite. Milk and white fans don't feel the need to announce it every time they eat it hahaha Finally a vent for this super niche complaint of mine!
I read somewhere that, in America, they add something ( a compound, a chemical, I don't remember its name ) to chocolate that affects the taste. I think American chocolate tastes different than Japanese or European produced ones.
I wish he went more in depth on the tempering process. But, the seeding method is a pretty easy method compared to some other types. That said, I'm kind of surprised he didn't so much as mention savory uses for chocolate (cacao/cocoa powder) such as in molé. Great video though.
He made reference to how much there was to cover. This video couldn't address it all.
When your introduction to chocolate as a kid is Hershey's, small wonder chocolate consumption in the US is lower than Switzerland, it's awful stuff. I grew up eating Cadburys and not the pseudo Cadburys sold in American supermarkets, Hershey did a deal with Cadburys so they couldn't sell their superior product over here. The Cadbury's you buy in the US is made by Hershey and they tinkered with it so it's not the same, but it is still better than a Hershey bar imho. The difference in deliciousness is night and day, The Hershey monopoly on the chocolate market is a crime against taste buds.
What about ruby chocolate?
@Dan Help. I made the recipe but the caramel remained too soft. It's still delicious but not nearly as firm as yours. I am not a novice baker and I did use a candy thermometer. I'm really kind of disappointed because I wanted it to be beautiful for the holiday. I had some problems with the chocolate also having to warm it more than the recipe says to in order to spread it.
20 pounds of chocolate is about 50k calories if anyone was wondering.
And in volume assuming i did things right it's maybe around 720 cubic inches of space. which funny enough is only a cube that is about 9 x 9 x 9
Piyush Gupta - quite a bit but I'm betting they balance it out with less of other things and/or different applications.
@@ALegitimateRUclipsr 9x9x9 with a slice of 1x1x9 removed
Can you just use plain sugar instead of corn syrup?
It's not the bad kind of corn syrup. Different thing.
Holy shit dude, that single knife trick is probably better than the whole video :O
Has anyone fermented the beans with koji?
What breed is 5he pup?
Probably a border collie
Shirshanya Roy, that’s what I thought too but it’s tiny. Ours are bigger.
I ❤️ white chocolate.
I bet millionaires shortbread but with white chocolate would be insanely delicious.
It would be ridiculously sweet without the bitter cacao to balance out the caramel.
I’m surprised ruby chocolate wasn’t mentioned! It’s the newest kind of chocolate!
I like this guy
Wow you are like my Doppelgänger! I was scrolling through my feed and I thought the thumbnail was me for a second.
Who's dog is that? I want to see more.