I tried that Emerald Marine Chocolate Mint Tart Thing 

You may see a follow up to this as a short as the Japanese stuff arrived literally as I type this! Anyhow for more Barry tries videos head here ru-vid.com/group/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5 Have you seen any other fun recipes like this you’d like me to try? Let me know!

Just in case someone hasn't pointed it out already, the reason the agar got cloudy is most likely because it didn't have the condensed layer removed nor was it run it through a straining cloth. Every time I've seen someone make these / raindrop cakes / raindrop flowers they typically wipe the sides of the pan before straining the mix at least twice.

Resting the dough for 8 hours doesn't just chill it, it allows the flour to hydrate making it more workable and ensuring a more even bake.

The egg is to make a seal so when you pour the jelly on it doesn’t make a soggy bottom 😊

Pro Chef here who has worked on crystal clear agar cakes. It's your technique, not the agar (sometimes it will be the agar - but I've used several of those brands to perfection) People don't realise just how vigorously the have to stir, and a whisk will only work if you're REALLY whisking. Let's do a bit better - here is what you will do. We used bottle water, it PROBABLY doesn't matter, but since it's a variable that you might want to account for, at least try this during tests. Warm the bottle water up to "warm" nothign steaming. Put the water in a blender, gently sprinkle the powder on top. Put the blender on the highest setting. let it go for a couple of minutes to really disperse those particles and get them incorporated into the mix. Pour into saucepan, let come to a MASSIVE boil (it didn't look like you got there in the video), then let it sit so the bubbles come out - I like to whack the pot on the bench a couple of times during this process to dislodge anything. This should get you 90% of the way there. We pull a vacuum then on the product to get the last of the air bubbles, but this is not necessary for what you're working on. The finished product should be a massive improvement.

Putting jelly like this on a tart to create a new effect is a really cool idea tbh. Chocolate and cherry jelly come to mind for me. Who doesn't like cherry and chocolate combo.

I love Chocolate Cacao’s videos. They’re so relaxing to watch and the things he makes are like works of art sometimes. I’m pretty sure he made another jelly tart that was Sakura flavored (cherry blossom) and it looked beautiful like this mint tart!

Fun fact, the bonus scene was added on literally today at lunchtime (it was filmed the same day this video was uploaded!) so yes, right now as I type I have a sore throat etc lol but was keen to add that bit in #teamsunflowertart

I would never call a rainy day "awful". Rainy/snowy days are my absolute favorite days!

I remember watching the original video when it was fresh and being mesmerised by it. I don’t think I’ve ever expected it to taste good.

I saw the original recipe video too and my first thought was that it would be easier to use sheet gelatin instead of agar. Also I just personally prefer the texture of gelatin to agar.

It’s freaky, you look out the window saying how nasty the weather is just as my cat comes through the curtains and I think “urgh the weather is awful out there” 😂

The mysterious part of this is that the original tart has this visual effect, almost like there's some kind of polarization going on where the chocolate meets the jelly. It almost looks like frost. That's what makes it look really nice and coral-y. No idea how it gets like that.

Barry, I like you. You do science and pretend you're just mucking about with silly recipes but it's like proper science

Ooh, I've tried this one (twice because I bungled it the first time) and it is quite tricky. I did mine with gelatine, you have to be really careful with the temperature of it though, not so warm to melt the ganache, but not so cold that it starts setting. I think this recipe might work better with a thicker ganache, more choc, less cream. Also, with my first attempt I did freeze it, and it crystallized pretty badly, so it's good to go with the fridge for that step.

Short video idea for you, mix up a small amount of each agar you have, pour into identical small glass containers and compare the clarity of each one 😊 Also I think this recipe would work better in the fridge, and with regular gelatin ❤

A very interesting recipe & thanks for sharing Barry n Mrs B 🤗

I saw that video and it looks incredible. Happy to see you giving it a go 😁

Your enthusiasm is infectious! 🤣🥰

"That weather is awful"....me burning out my retinas every time theres a sunny day 😶‍🌫️

I love that Chocolate Cacao is getting referenced by your channel!~ To whomever sent it, you're awesome for it :D

I tried making this myself last year as a 10th anniversary gift for my boyfriend who adores mint chocolate. I messed up a little and the crust wasn't set right so it leaked a bit.... Other than that, delicious!

i absolutely love chocolate house, thank you for covering his recipe :))

I would be excited to see how much contrast white chocolate would show through the agar level of the tart. Just add oreo to the crust and you have an emerald marine cookies and creme. Maybe back off slightly on the mint flavor and add a dab or green food coloring to get the green you want.

Another amazing video! Thank you :)

Looks amazing. Half the appeal of a meal is presentation so, I'd take that as a win 🥰

I’d use gelatine sheets for a more clearer jelly surface because its easier and more easy to find but yeah both ingredients will work well

Dropping that piece was the absolute funniest!!! I laughed out loud, sat here all alone, it made my day! Yeah, if it doesnt taste good, doesnt matter HOW good it looks, what’s the point!? Get some of your favorite Jello and fill that tart!

Good on ya for giving such a tricky recipe your absolute best. Great viewing 👍🏼

You did pretty well with the piping work. Tip for you, hover your icing tip closer to the cake almost touching, then pull up gently and stop squeezing right before the height you want. You'll have a nicer base and top! 😊

I have a kitchen hack for you! Put the fresh made crust on some parchment paper, cover it with another piece of parchment paper, roll or push it out to the thinness and shape as you desire - and then freeze it/refrigerate it on a sheet pan. Once it has cooled and firmed up you can peel one side of the parchment off, and lay it in the pie/tart pan, form it up and peel of the other one. Saves so much time, also works for decorated Christmas sugar cookies that you roll out and cut with cookie cutters.

So funny to hear you talk about the rain with such distain! I live in Arizona, so rain is my faaaavorite weather

Good tarte barry! Nice one! 😊

Oohh, that looks cool! Can't wait to see how it turns out

MOST EPIC display Of Manors "its just " Mrs. B

The villagers want your location

I would probably like this. I love mint, especially mint chocolate.

I still remember watch the original video from Chocolate Cacao years ago❤

Its very important to show unperfect results. Thank you for this.

I made that thing as well! It's pretty cool when it works out proper doesn't it? Unfortunately the recipe I got was a little off on the mint jello and the ganache so it took me a few tries to get it right. For people trying it, I highly recommend putting the tart in the fridge to chill it good and proper before doing the jelly thing. It will prevent the ganache from melting from the hot liquid and help set that first insulating layer. Also happy I am not the only person to struggle with that base, either... If you got that recipe off of the asmr like video, it's NOT really a good recipe. The first time I did that recipe I followed the instructions and the agar turned it into a BRICK. Not even bouncy. Just a solid, cloudy brick... :( And oh my God I feel you so hard at this video because I must've made like five or six as well, even going to a specialty import store for clearer agar.

“Why won’t this recipe just die?!” I don’t know about the recipe, but I’m certainly deceased. 🤣💀

Clear or not, that is a fabulous looking tart 😊

You forgot the most important step of one of chocolate cacao's recipes: the celebratory flex at the end as well as sprinkling some cocoa powder.

I just discovered your channel, and I’m subscribing!

5:44 thanks for the tips barry! They make life easier in the kitchen

even in the original video the creator had their complaints with how it turned out and could use some adjustments. top notch mate

You are a life soother Barry Lewis

Do the same base with orange jelly! A Terry’s Tart!

Its all about patience and perfection! Not about ingredients! We all have too much to learn not only for cooking! Be patience my brother, perfection takes time! Thats what Japanese culture has to teach us! Like Bonsai tree! ❤

I have to say Emerald tart that you baked in a day is an accomplishment in itself or Barry Lewis you know that so if you don't try you don't know so I'll give you a tart 10 out of 10

watched this video years ago and wanted to try it. Also nice to know im not the only one so clumsy when you bumped that pan. Just the other day i was going to put a cup of milk on top of my two tier coffee table. In the process i spilled some and than somehow dropped it onto the bottom shel, makin an even bigger mess.

I've been doing the seal bayaya thing at home. I keep on getting funny looks. Hahaha.. 🤣

You missed the opportunity to say 'oh my ganache' when you dropped the tart 😂

Does anyone remember those 'Secret Wood' rings that were popular a few years back? It's like those but in cake version 😊

i love cacao-san, so i’m real excited for this!

If you're doing anything with gelatin and you're worried about the agar making it cloudy, you can get sheet gelatin fairly cheap, and it doesn't sweat water afterwards like agar tends to.

Mrs Barry looked like she was expecting Jeremy Beadle to pop out any second.

i should make this with orange jelly like a fancy cake version of those orange chocolate stick candies

A good hack for using ganash is having ice cold water next to you so the heat of your hands don't melt so fast

I’ve been wanting to make this for years

brilliant

The second one is much better. I'm about curious making it with gelatin, it has a much more luxurious melt in your mouth but it would have to be really cool but still very liquid.

This feels like one I could actually attempt and massively screw up myself

Think the super slow method probably helps it turn out better, there must be a reason for it, also the Agar you mentioned probably makes a big difference, maybe using more helps because it sets before going cloudy or something

I think this sort of creation would rely heavily on whether or not you like the flavor combination to begin with. I think the chocolate with an orange jelly, cherry jelly, raspberry jelly, or even a pistachio jelly would be a lot better than mint---but that is, after all, a matter of taste.

Use the syrup to make ice creams and jello for desserts and jello for snacks. You can also use them as a flavor for tea and coffee.

You did a great job

It's possible the recipe calls for more mint than necessary - could even be a translation issue. But a subtle minty hint on a punchy chocolate tart would be divine. Maybe keep the agar glaze more shallow? Thank you so much for including the dropped slice - didn't see it coming & I actually laughed out loud in surprise.

I have a request. Can you attempt to make clear strawberry jam? Cheers, Barry!

Love it!!!!

Take those syrups and you can put a bit them maybe in some non-flavored sparkling water or whatever carbonated lemon-lime (Sprite/7-Up) beverage you have access to.

The thing looks like the lovechild of a chocolate flan and that cellular peptide cake (with mint frosting) that Data dreamed about on Star Trek.

I'd rather cold and rainy than the 44 degrees C we had over the weekend! Sydney, Australia😊

Try making Japanese amber candy with the agar agar and you can use the syrups for the colour and flavour

I've been watching chocos videos for years, the guy is a genius!

It kind of reminds me of the Dead Marshes in LOTR. You could immerse some doll heads in it and a few candles on top for the flames 😆

Wow😮

Early! Huge fan of your work barry! Keep going mate!🎉🎉🎉🎉❤❤❤❤

man casually complaining about a constant drizzle when i couldn't buy rain even if i wanted

so its like eating chocolate cake whilst brushing your teeth lol

The wife definitely hated that 🤣🤣 bless her

The cake looks like the childrens pool at Centerparks 😂

Cool, thanks for the heads up, I think I'll stick with sheets of fish collagen. The taste is totally neutral, and it makes the presentation very clear and transparent. Good job, had me worried there for a sec.

It’s just not a Barry video if something doesn’t go wrong😂

Thank you for trying 😅

Hiya Barry..😅.. the jelly was the best idea ..and way easier ...well done

Needs a surprised looking crab sticking out of the middle.

I used to work with agar agar all the time, mine was also cloudy but never had issues with it not setting, then again mine was heated to 180 celcius

I can't understand how gelatin and chocolate cake would ever taste good together.

I wonder if you allowed the agar solution to cool more before pouring, would it have helped with the clarity. Being thinner and warmer may have caused it to dissolve part of the filling making it cloudier. In the original it's much goopier when it gets added.

Did anyone else notice the chocolate round his mouth when he said he had scraped the ganache off 3 times from the failed piping?

Awesome tart! Bugs me way more than it should that you didn't level it though 😅

This, just looks like a Barnacle Pie. You did a great job, I'm glad I found your channel.

The one used for raindrop cake is called kanten.

I saw a photo of this on a video and had no idea what it was, so this video will hopefully answer a lot of questions for me

Maybe try it with lime jelly and peppermint essence - it would be clearer and less faff than the agar

Peppermint mocha coffee. Splash in your tea. Use it in frosting

That famous rock star of the dessert world, Sammy Agar......

Don't look so grumpy, Homer! Barry said "flan dish" not "Flanders."

It's dessert, the steps and times are there for a reason.