I’ll admit I haven’t watched for a while (I have lots to catch up on!) and can’t believe how talented Phoebe is (and how grown up she now is 😅). So glad you’re helping her pursue her talents 🙌
The "bumples" on the top of a Twix bar (or any chocolate coated bar) are from a jet of air that is blow on to the bar as it come out of the enrober. It helps to remove the extra chocolate off the bar.
I made Bounty bars the other night. Very easy to make and taste delicious, not to mention they're about twice the size of a shop bought Bounty. I used a mould for the coconut mixture, put them in the freezer for a couple of hours then dipped them into the chocolate. Used a fork to take them out, letting the excess chocolate drip off then put them on a silicon mat on a tray then into the fridge. It's less messy doing it that way. I made 8 big bars. Cost was around £2.50 - £3.00.
Extremely impressed with Phoebe’s artwork. I’m a glass mosaic artist. I do glass mosaic dog portraits. I could not have painted an animal that beautifully at her age. I hope she’ll go on to study this in school
I like the buttery biscuit base (anyone else remember Masterchef Synesthesia?). Props to you for making a Gigatwix. Also, Phoebe's been doing some pretty good art. Props to her, especially for that delightful oval sunset. I could see that piece hanging in a surf shop alongside a print of Greendog for the Sega Mega-Drive.
Super impressed with Phoebe's artwork, she's very talented! Will have to look at ordering some of her work. Love the giant twix as well, but I can't really hang that on my wall haha.
When Mars stopped making the Mars bar with Dark chocolate my dad was really disappointed so I made him some for Fathers day. He passed away a few years ago but I was glad I made his last Father's Day special for him with his favourite chocolate treat. I also like to make my own Bounty Bars as they are getting pricey to buy now.
@@dees3179 By making your own you can at least get a decent layer of chocolate on them. The same with homemade Kit Kats as the ones in the shops now seem to not have as much chocolate on them like they used to.
@@dees3179The cost of Cocoa beans have increased over time and the chocolate manufacturers have used this to justify increasing their prices. However, to maximise their profits they have reduced the amount of cocoa in the chocolate and that's why commercial chocolate doesn't taste the same as it used to. Advertisers often use slogans such as, "New/improved recipe" to fool consumers into thinking the product is better than it was before so people will buy them. When in reality the amount of cocoa has been reduced. Or to cut costs further they change the shape of the chocolate bars to round chunks instead of square ones by literally cutting corners so you get less product as well. At least when you make them yourself you can decide on the size of the product and how much cocoa/chocolate you have in what you make.
I suppose the dark Mars is similar to the US "Milky Way Midnight Dark" which has always been one of my fav (and I still buy now and then). I should see if I can make my own Mounds (same as Bounty but with dark chocolate) - those are way up my alley.
My dad would really love to see you do a Topic, such an epic choccy bar supposedly which you can longer get hold of so if you can get one should be a good watch. Love the channel mate 💪
they make the ridges on the top of the chocolate by blowing the chocolate with a jet of air as it goes along on the conveyor belt, just after it comes out of the chocolate enrober. so the air also cools down the chocolate, helps it set faster and also aids in making sure the bar if fully coated with a thin layer of chocolate.
That's wonderful for Phoebe!! Such a beautiful picture ❤ Loved this video! You did a great job! I also remember Twix being much better than that too. Unfortunately prices are going up as quality is going down. Just another reason I love your videos, you show us new ways of making our own things which is so much better ❤ Many blessings to you and your family ❤ Congratulations on your beautiful creations Phoebe ❤
When you put the "normal" sized Twix side by side with the homemade version, the homemade version is closer to the size of a normal 1 when I imagined a Twix in my head. Crazy how much shrinkflation has hit everything. I knew it existed, just didn't think it'd gotten to that extreme of a stage. 😮
I have bite size Twix in my fridge and don’t want them now! I want to make my own instead! Haha! Thank you for all the videos! Love you channel and have done Bar-a-thon’s about once a month for the past year, rewatching several episodes! Hope that doesn’t seem crazy, I just get a lot of entertainment from them! 😂
I don't know if you have an Honest Burgers nearby but they have this thing where in addition to common menu there's usually a monthly special, plus each location has a unique burger which is only available in one restaurant and is based on the local area. My local is Camden: Honest beef, taleggio cheese, smoked streaky bacon, white truffle mayo, truffled shoestring fries, rocket and pickles. But my personal favourite is Warren Street: Honest beef, bulgogi BBQ bacon, American cheese, gochujang burger sauce, kimchi, nigella seeds and lettuce - *so* *good.* I'd love to see you try this.
Hey Barry try a recipe for Stuckey's Pecan Logs! My Aunt would bring them when traveling down to San Antonio from Dallas. Stuckey's was a rest stop staple and their pecan logs would be a holiday treat that would last months as we'd cut a small piece and eat it since it was so super sweet.
we used to make these every year at christmas. we toped the chocoate when it was a whole slab pouring in waves (for the bumples) then when we cut the strips poored the chocoate on the bottom and sides.
Caramel is just partially burned sugar. What most people call "caramel" such as caramel sauce, caramel filling, &c, is actually butterscotch (because of the addition of cream and butter). The only true caramel topping I've seen lately are those coffee shop syrups like Monin, Amoretti, Torani and Da Vinci. Their caramel is usually just a simple syrup made from actual caramel.
The preservatives in bread is to extend the shelf life and to help keep the freshness for longer Add in bacum, shortening and gluten As can imagine in bakery's don't make bread and cobs on a small scale but from 32 to 100 killo of dough I've 20+ years bakery expirence
We understand the reason for preservatives.... So much of it is garbage for us tho. Better to make your own food without additives or buy without, as needed, not a stockpile of it to last forever.
Would love to see you make a box of matchmakers there are many flavours now as well, mint, orange, honey comb the salted caramel are amazing. Maybe you could do a variety box.
I'm sure someone, somewhere has old Twixes from 30 years ago (that Mr. Ashens hasn't been sent!) to compare how big they used to be versus how small they are now, cos I remember them being quite long, and the king-sized ones (before all that "duo" nonsense) were longer still, back in the days when we made our own decisions on what we ate... :\
Twix used to have Peanut butter bars. they were so good. I quit eating Twix when they discontinued the peanut butter. Supposedly they brought them back, but I havent seen them anywhere.
A whole month dedicated to bread making would be great! I would also enjoy a sauce-month, if that’s possible 💖 (I actually need help with sauces because after cancer, I don’t trust the ones you buy in bags at the shops!)
Watching this has made me realise that a twix it just a millionaire shortbread in disguise... Best of luck with your daughters art stuff, it looks awesome.
Twix bars used the be the entire length of my hand. Now they barely fit the size of my palm. They're also much sweeter than I remember too, probably made that way so you'll not think twice about their size when you're stomach is already rejecting the pound of sugar you just swallowed.
A twix is basically millionaire shortbread that's fully encased in chocolate to hide the small amount of toffee filling. Chunk the butter and it'll melt faster and if you don't have a thermometer you can do a drop test into cold water and feeling the ball of toffee, beating the mix will turn it into fudge. Silicon mat on the cooling rack is good for keeping chocolate away from the wires Instead of making fingers could cut into bite sized cubes
Out of curiosity, do the finished bars freeze well? These look so good but I liva alone and wouldn't want to make them if I have to eat them all right away.
