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 🍅🍅🍅
@@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.
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.
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.
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.
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.
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 .. ; ]
I'm going to say it, milk chocolate is the only chocolate in bar form worth eating. Social media made dark chocolate a fad, but really it's gross and no better for you.
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.
@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.
Ugh. I hate millionaire's shortbread. I love chocolate, shortbread, and caramel, but together, it's just toooo sweet. Now, shortbread dipped in dark chocolate? Yeah, baby, bring it on.
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.
Just too add some data, I eat almost exclusively Trader Joe’s 72% dark chocolate in the red wrapper. I probably go through 20 pounds a year. About 10 years ago I decided to not waste calories on chocolate I don’t like. To separate it into pieces I use a chocolate pick. It looks like a big fork with thick prongs. Thank you
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.
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.
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'm a person that likes a lot of strong, interesting, "mature" flavours (brussel sprouts, marmite, anchovies, coffee, aniseed, etc.) but plain dark chocolate is one of the few I just can't appreciate. It's ok as a coating or in chip form mixed into cookies, but solo squares of dark chocolate taste so much worse to me than milk/white.
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!
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.
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!
White chocolate is to real chocolate as a flat tire is to a new car. UGH!! Kind of like a used lollipop stick compared to a large, ice cream cone. (Chocolate ice cream, of course) Courtesy of Half Vast Flying
What about Ruby chocolate... So sad You know what I'll do it. Ruby chocolate is a heckin pink and heckin sweet chocolate that pretty much just isn't bitter at all. Instead it has some of the most intense fruity flavors ever and it's damn good and you should try it.
No cacao = Not chocolate, which means that white chocolate Isn't chocolate!! As a pastry chef and chocolatier, I fully admit that I'm a chocolate snob. I only use milk chocolate if it's specifically asked for; never "white chocolate!"
I'm one of those weird people who doesn't really like chocolate and it doesn't matter which kind you're talking about. I just don't care for it. Sorry.
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.
Why do you have that needless, silly, plucked music that is very distracting and is almost louder than your voice. Please, tone down or eliminate the music.
@@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 ❤️.
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?
