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 th-cam.com/play/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5.html 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.
Can you elaborate on that a bit more please? Once boiled pour it through a mesh cloth like a sieve type thing? And what about the pan wiping, am confused! Thanks for the info!
@@mrbarrylewis Yeah, just straight up wiping the inside walls of the saucepan / pot before pouring it out. The people who make the jelly cakes do it before they pour into what looks to me like a cheesecloth over a pitcher. Might be some sort of special cloth, but I wouldn't know. They keep doing that over and over until they're happy with it, sometimes it only takes two, but I've seen them strain stuff up to six times. They also typically swap the "cheesecloth" somewhere along the way. There's a cake I like called "crema de fruta" that kinda showcases the same effect as marine tarts but with vibrant fruits alongside uncolored jelly, might make for a nice video.
@@mrbarrylewisyou were right in the video. the “agar” used in raindrop cakes is what we call kappa carrageenan and not what English speakers call agar. Agar is a firm, cloudy gel, carrageenan is made from a different type of algae and is glossy and crystal clear. Japan calls carrageenan “agar”, while English speakers call… well, agar agar. Unfortunately the confusion has resulted in high demand in the west for agar for cooking, while carrageenan is hard to find outside of industrial kitchens. People following translated recipes online just routinely end up with a massively inferior product.
A big thing is in the original video you can see he cleared off the cloudy parts around the edge and didnt mix it much at all as that mixes in the cloudyness, and he spoons out from the center, making it so he gets none of the cloudy outter edges. @@mrbarrylewisAlso very likely y'all used too much mint.
How dare this man attempt to recreate viral recipes without a PHD in Food Chemistry to think I subbed for a scientific analysis of stuff that ends up in the toilet one way or the other.
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.
Excellent comment. THIS is why restaurants with excellent food charge more, you’re paying for years worth of experience and knowledge to cook and prepare food to perfection as well as the food itself.
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
hope ur throat feels better! maybe some mint hot cocoa with that syrup u got 😁 hope the Japanese agar will be amazing n u can let the recipe die lol could def relate to that feeling!
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!
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.
Just a strange overpoweing minty vibe with a slightly more bitter angle on the chocolate I think, it was not too bad, but the texture combos were bonkers
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.
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.
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” 😂
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.
@@theartsypixie2771 you could use jello, pretty much the same process as gelatine, with chocolate chips though that'd be quite a hard layer compared to the creamy ganache.
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
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 ❤
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.
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 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.
Well you're not gonna get a much better result because they don't actually use agar. They call it agar but it's actually kappa carrageenan. A totally different gelling ingredient. It's why people can never get these recipes right - a difference in translation.
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!
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! 😊
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! ❤
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 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.
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.
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.
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.
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
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.
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.
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.
@@mrbarrylewis how many kids would use chcolate colgate instead of mint?? chocolate flavored toothaste... my catch on lol or kids might become addicted to it lol
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.
Hot Take: I will never understand why anybody likes the combination of chocolate and mint. The mint is nearly always too assertive, so that you're left with the taste of toothpaste in your mouth after eating candy. And as a lifelong chocaholic, I despise anything that kills the lingering finish of the chocolate. That being said, my wife will probably like this.
You could make something for Saint Patrick Day.... you could make fudge with the alcohols. My son brought a bottle of Peppermint Cordial which tastes like liquid toothpaste.
tip, both of the colored syrups you used are also minty. i would suggest using just a table spoon, maybe even less, of the clear one and then using food coloring for the color. that should help not make it taste overtly of mint and instead just give you a mildly minty chocolate tart. would love to see how clear you could get that jelly.
@@mrbarrylewis Definitely do, would be great to see you try some more of his creations. Strangely I discovered the channel when I was sick and the videos are really calming. Keep doing what you do Barry x
Grasshopper drink, green mint liquor, chocolate liquor , whip topping or vanilla ice cream softened to turn into milkshake-ish drinking chocolate drizzle on top. My absolute favorite liquor drink ❤
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 th-cam.com/play/PLfItiEY3o1msmCdkx49hQcmgh39L02lf5.html Have you seen any other fun recipes like this you’d like me to try? Let me know!
Suggestion Barry! Please make a bandeja paisa
A slightly dirty swimming pool with spiders in it lol. Great upload Barry
It looks like an ancient lake.. Bet if you add a candy sea monster... Omg lolz
Also Chinese cooking demystified is a great resource if you wanna go for the fancy tofu pudding, they do all sorts of flavours in china
Probably not monin syrup flavoured though, so that may be a first lol
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.
Can you elaborate on that a bit more please? Once boiled pour it through a mesh cloth like a sieve type thing? And what about the pan wiping, am confused! Thanks for the info!
@@mrbarrylewis Yeah, just straight up wiping the inside walls of the saucepan / pot before pouring it out. The people who make the jelly cakes do it before they pour into what looks to me like a cheesecloth over a pitcher. Might be some sort of special cloth, but I wouldn't know. They keep doing that over and over until they're happy with it, sometimes it only takes two, but I've seen them strain stuff up to six times. They also typically swap the "cheesecloth" somewhere along the way.
There's a cake I like called "crema de fruta" that kinda showcases the same effect as marine tarts but with vibrant fruits alongside uncolored jelly, might make for a nice video.
Boone bakes makes a lot of things w gelatinous. They always look super cool too
@@mrbarrylewisyou were right in the video. the “agar” used in raindrop cakes is what we call kappa carrageenan and not what English speakers call agar. Agar is a firm, cloudy gel, carrageenan is made from a different type of algae and is glossy and crystal clear. Japan calls carrageenan “agar”, while English speakers call… well, agar agar.
Unfortunately the confusion has resulted in high demand in the west for agar for cooking, while carrageenan is hard to find outside of industrial kitchens. People following translated recipes online just routinely end up with a massively inferior product.
A big thing is in the original video you can see he cleared off the cloudy parts around the edge and didnt mix it much at all as that mixes in the cloudyness, and he spoons out from the center, making it so he gets none of the cloudy outter edges. @@mrbarrylewisAlso very likely y'all used too much mint.
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.
freezing it can also cause the water to crystallise and damage the starches in the flour
This guy obviously does not understand the chemistry involved in cooking. Some of his shortcuts are terrible.
He did so much wrong in this it's kind of baffling that he has a cooking channel.
How dare this man attempt to recreate viral recipes without a PHD in Food Chemistry to think I subbed for a scientific analysis of stuff that ends up in the toilet one way or the other.
The egg is to make a seal so when you pour the jelly on it doesn’t make a soggy bottom 😊
Yeah, no one likes a soggy bottom...
Bahayaaaa
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.
You’re totally right, I agree. The original creator or the recipe also helped the jelly partially set in an ice bath.
@@Slatorade9000 Yes this is accurate. We found that we didn't need this with the blending method, but it certainly wouldn't hurt.
Excellent comment. THIS is why restaurants with excellent food charge more, you’re paying for years worth of experience and knowledge to cook and prepare food to perfection as well as the food itself.
@@harveyatkinson9511 OR you're paying for some guy who spent 30s reading a youtube comment and now knows how to do such things.
@@hellfirepictures yeah or that 🤣
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
hope ur throat feels better! maybe some mint hot cocoa with that syrup u got 😁 hope the Japanese agar will be amazing n u can let the recipe die lol could def relate to that feeling!
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!
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.
A black raspberry jelly is also really good with chocolate
Like a black forest style thing?!
What about orange or pineapple jelly?
@@mrbarrylewis the cherry could be but it's won't have the alcohol
Using cherry and chocolate in that way sounds like it'd end up looking like a horror show.
I would never call a rainy day "awful". Rainy/snowy days are my absolute favorite days!
I absolutely adore rain, too. I'd love to have a day like his... they make me feel good and cozy.
Strange person
Thought I was alone ❤ ☁️ 🌧 🌨 ⛈️ 🌩
@@DonnyRP Common person. Rain is amazing.
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.
Just a strange overpoweing minty vibe with a slightly more bitter angle on the chocolate I think, it was not too bad, but the texture combos were bonkers
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.
That's a good shout to be fair yeah, I like to try the original recipe where possible though
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.
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” 😂
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.
Why couldn't you use chocolate chips and jello?
@@theartsypixie2771 you could use jello, pretty much the same process as gelatine, with chocolate chips though that'd be quite a hard layer compared to the creamy ganache.
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
Barry, I like you. You do science and pretend you're just mucking about with silly recipes but it's like proper science
I saw that video and it looks incredible. Happy to see you giving it a go 😁
Gotta give it a go for sure! Thanks
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 ❤
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.
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 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.
Well you're not gonna get a much better result because they don't actually use agar. They call it agar but it's actually kappa carrageenan. A totally different gelling ingredient. It's why people can never get these recipes right - a difference in translation.
I still remember watch the original video from Chocolate Cacao years ago❤
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!
5:44 thanks for the tips barry! They make life easier in the kitchen
:)
@@mrbarrylewis😊😊😊
Its very important to show unperfect results. Thank you for this.
I love that Chocolate Cacao is getting referenced by your channel!~ To whomever sent it, you're awesome for it :D
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! 😊
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.
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! ❤
So funny to hear you talk about the rain with such distain! I live in Arizona, so rain is my faaaavorite weather
I just discovered your channel, and I’m subscribing!
Thanks I really appreciate it
Good tarte barry! Nice one! 😊
Thanks buddy
I've been doing the seal bayaya thing at home. I keep on getting funny looks. Hahaha.. 🤣
You have my seal of approval
Do the same base with orange jelly! A Terry’s Tart!
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.
Ooh I'd like to try that in a sprite.
You missed the opportunity to say 'oh my ganache' when you dropped the tart 😂
I'm ganache to remember that next time
You are a life soother Barry Lewis
haha don't think anyone has said that to me before, but cheers!
@@mrbarrylewis keep smashing it ! Stay fly 🔥🔥🔥
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.
A very interesting recipe & thanks for sharing Barry n Mrs B 🤗
Try making Japanese amber candy with the agar agar and you can use the syrups for the colour and flavour
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.
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
Cheers, good tip, will try that
@@mrbarrylewis no worries Barry love your videos and I thought I would give you hack as you have given me so many hacks though your videos
even in the original video the creator had their complaints with how it turned out and could use some adjustments. top notch mate
Clear or not, that is a fabulous looking tart 😊
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 absolutely love chocolate house, thank you for covering his recipe :))
“Why won’t this recipe just die?!”
I don’t know about the recipe, but I’m certainly deceased. 🤣💀
Looks amazing. Half the appeal of a meal is presentation so, I'd take that as a win 🥰
MOST EPIC display Of Manors "its just " Mrs. B
You sound so stopped up in the follow up. I hope the you weren't as under the weather as the outside was!
I'm currently dealing with a cold flu thing but still going lol
Does anyone remember those 'Secret Wood' rings that were popular a few years back? It's like those but in cake version 😊
brilliant
I would probably like this. I love mint, especially mint chocolate.
I'd rather cold and rainy than the 44 degrees C we had over the weekend! Sydney, Australia😊
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.
Good on ya for giving such a tricky recipe your absolute best. Great viewing 👍🏼
The villagers want your location
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 have a request. Can you attempt to make clear strawberry jam? Cheers, Barry!
i should make this with orange jelly like a fancy cake version of those orange chocolate stick candies
Maybe try it with lime jelly and peppermint essence - it would be clearer and less faff than the agar
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.
This feels like one I could actually attempt and massively screw up myself
The wife definitely hated that 🤣🤣 bless her
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 😆
Don't look so grumpy, Homer! Barry said "flan dish" not "Flanders."
wahey!
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.
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.
Oohh, that looks cool! Can't wait to see how it turns out
:)
Your enthusiasm is infectious! 🤣🥰
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?
It’s just not a Barry video if something doesn’t go wrong😂
so its like eating chocolate cake whilst brushing your teeth lol
'Like chocolate colgate'
@@mrbarrylewis how many kids would use chcolate colgate instead of mint?? chocolate flavored toothaste... my catch on lol or kids might become addicted to it lol
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.
This, just looks like a Barnacle Pie. You did a great job, I'm glad I found your channel.
I’ve been wanting to make this for years
The cake looks like the childrens pool at Centerparks 😂
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.
Needs a surprised looking crab sticking out of the middle.
That famous rock star of the dessert world, Sammy Agar......
Wow😮
The most fun i've ever had lol
Hot Take: I will never understand why anybody likes the combination of chocolate and mint. The mint is nearly always too assertive, so that you're left with the taste of toothpaste in your mouth after eating candy. And as a lifelong chocaholic, I despise anything that kills the lingering finish of the chocolate.
That being said, my wife will probably like this.
Love it!!!!
Cheers Amy
You could make something for Saint Patrick Day.... you could make fudge with the alcohols. My son brought a bottle of Peppermint Cordial which tastes like liquid toothpaste.
i love cacao-san, so i’m real excited for this!
you should try the sheet agar jelly instead of the powder. thats really how you get the clear agar.
You could just use jello recipes. They always come out clear if you follow the directions
tip, both of the colored syrups you used are also minty. i would suggest using just a table spoon, maybe even less, of the clear one and then using food coloring for the color. that should help not make it taste overtly of mint and instead just give you a mildly minty chocolate tart. would love to see how clear you could get that jelly.
Peppermint mocha coffee. Splash in your tea. Use it in frosting
6:00 according to the chef, the eggwash prevents the chocolate from dissolving into the base, or something along those lines.
Barry using the Dankpods music for his backing music during this video is so jarring lol
It's dessert, the steps and times are there for a reason.
The one used for raindrop cake is called kanten.
I've been watching chocos videos for years, the guy is a genius!
I'll have to check out some more, really fun challenge!
@@mrbarrylewis Definitely do, would be great to see you try some more of his creations.
Strangely I discovered the channel when I was sick and the videos are really calming.
Keep doing what you do Barry x
Grasshopper drink, green mint liquor, chocolate liquor , whip topping or vanilla ice cream softened to turn into milkshake-ish drinking chocolate drizzle on top. My absolute favorite liquor drink ❤
Using that syrup I bet the tart is very very sweet.
It’s certainly a diabetes nightmare
Yeah I used a little less and certainly not the most sugary (ahem, bumpy cake!) video recently! The mint was super strong in it!
A rainy day is a good day, I guess you hate what you have too much of, but imagine not having rain for 7 months, and then having rain occassionally
I've been baking since i was 13 and I legit didn't know the rolling pin trick...... I feel like a fool.
Think I would use gelatine instead of agar, it usually turns out clearer, and pour it over the back of a spoon, so as not to destroy your piping work.
not sure how it would go with gelatine. but it should be kappa carrageenan, a totally different ingredient they keep mistranslating
i LOVE his content and i got so giddy when you posted this vid ajkhfbskjfgskjaf