Chocolate Bark - Holiday Gift Idea - Food Wishes

Learn how to make Chocolate Bark! This easy recipe is perfect for enjoying yourself, or to use as an edible holiday gift. Visit foodwishes.blo... for the ingredients, more information, and many, many more video recipes. I hope you enjoy this Chocolate Bark recipe!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/262160/Chef-Johns-Chocolate-Bark/

[@myvlog1304]

I am your new subscriber. Love your recipes🥰

[@trippyvenus6062]

The shot that shows the chocolate AFTER he sprinkled everything on it...it was all so satisfyingly evenly distributed.

[@ItsMikeArre]

You are the shinning spark of this chocolate bark

[@sp10sn]

Hah. nailed the rhythm and meter :)

[@ItsMikeArre]

sp10sn I wanted to say u are the dick Clark or this chocolate bark but I though some1 else was going to say it and wanted to be different

[@Auburndad50]

You are the meadowlark of this chocolate bark.

[@MrEquusQuagga]

Lol "shinning"

[@firebeardnc6012]

Dr. Zebra Shhh, you wanna get sued?

[@ColtonBlumhagen]

My mother makes almond roca every christmas. Which is unlike any recipe you've ever seen. It's basically a layer of graham wafers, pour butter on top, then put chocolate & almonds on top. It's amazing.

[@abouttime837]

4:30 who knew the best view of Chef John we’ll have in a while would be a reflection against melted chocolate

[@perfectnumber7]

I like how the most we see of chef John is through the sheen of his chocolate.

[@thirstyforsoulscontent]

As a french, seeing you using real "fleur de sel" makes me happy

[@Josh_Fredman]

The reason this shortcut works (to the extent that it works) is that solid chocolate can exist in several different crystalline structures. One particular type of these structures, the so-called "beta crystals," is the one responsible for chocolate's snap and shine, but they don't readily occur if you simply melt and cool chocolate. That's why the "professional" technique involves very specific temperatures and heating/cooling steps. However, the thing about crystals is that, if some are already there, they provide a "seed" or a base for more crystals to form. So by using one-third of the unmelted chocolate and not exposing it to the same high heat as the rest of the chocolate, some of those beta crystals are still around and act as seeds for the two-thirds chocolate to arrange themselves into a beta structure as it cools. It's actually not even a shortcut but a formal step in the professional method, and apparently it accomplishes enough beta crystal formation on its own to serve as a reasonably effective standalone method. Interesting video! Also, I wish I weren't allergic to walnuts. I miss them. =[

[@juliebiddle1636]

My favourite combo is candied ginger and candied orange peel and a little cinnamon added to the melted chocolate. Yum!

[@blackwhite2361]

The guys voice alone should give this channel 10 mill subs

[@angiemaq]

BARK!!! I bet that sea salt added a great contrast ....

[@shadowscribe]

Green, red, and gold. Good choices.

[@safiradeloceano6759]

Loving that shortcut tempering method. I own a thermometer but really can't be bothered using it most of the time.

[@leetpcguy]

@4:51 Chef, as a huge fan of your hip-hop references in your videos, I cannot believe you missed the opportunity to make a Gnarls Barkley joke here.

[@masterofsniping92]

You are, after all, the Marky Mark of your chocolate bark.

[@DelZ3030]

Just wanted to say thank you, Chef John. I recently moved to Spain from the US and your videos have decided about 90% of my diet thus far. couldn't have learned so much in such a short amount of time without you!

[@suzannereed6645]

Yummmm, Ghirardelli chocolate....that makes this even better

[@HTMLguruLady2]

The "too good to be true" method is called "Seeding". It works perfectly when done correctly.

[@bubblegummel]

After all, you are the Gnarls Barkley of how gnarly to make your bark.

[@julesgainey9677]

Yes! New food wishes video! Roast-beef and gravy? Like you get from a diner

[@moondoggarvey4282]

It's Christmastime and you hit the mark, who doesn't love chocolate bark?

[@AJSin1]

Great! Now I'm craving chocolate and have to go out in the snowstorm to get myself some.

[@ColoredMud]

Arjun Singh XD

[@novafernandez6839]

This is why one must keep their chocolate stash replenished. ;)

[@ColoredMud]

Nova Fernandez True

[@atriyakoller136]

Nova Fernandez it's impossible. I eat it all. so I never buy a lot of it.

[@eatingcheating1193]

_everything for the chocolate! :D_

[@Cinmarie-]

I can hardly make it through your videos without laughing so hard. Your sense of humour is awesome. Thank you.

[@indigenouspotliquor3546]

You're reflection is sheer perfection!

[@arthas640]

some fans of Chef John like to play a game where they try to find his reflection in the videos, usually in mixing bowls but you get bonus points if the food is shiney enough to see him in such as at 4:31

[@pushkin1969]

You watched your temper very well in this ep!

[@KNDR_LB]

Tell me I’m not the only one who doesn’t like chocolate...but i still watched it 😊

[@cinnamonseahorse]

You are the Tony Stark of your bark

[@benjamincox4211]

cinnamonseahorse Tony bark if your Christmas Stark

[@mugensamurai]

As chocolate bark go, that wasn't bad.

[@CapnAhab89]

I’m going to make this for Christmas but with crushed peppermint candies for peppermint bark.

[@nicolasfredette8564]

Joshua Deschaine why wouldn't you just add fresh mint instead ? Biting into rock hard candy kinda sucks...

[@CapnAhab89]

Nicolas Fredette ya that’s true. I was going to crush it very fine so the pieces are only 5-10mm in size probably. Not too big.

[@noizgenie]

Muddling the peppermint candy until it's a fine powder, which is then dusted over the chocolate might be a good way to go... Having recently come across chocolate with peppermint candy pieces in it, I found I wasn't too keen on having chunks of it in the chocolate.

[@CapnAhab89]

Andrew Moore good tip. I’ll post a response and see how the family likes it.

[@mugensamurai]

What did I do wrong Chef John. My chocolate isn't barking!

[@mysticarts8787]

😂😂good one

[@Valchrist1313]

Sounds like you lost your temper.

[@Rayis4444]

Good one 😂😂😂😂

[@bygnahzdivad]

Chef John's certainly upping his salt game with the fleur de sel.

[@HowTasty]

Lovely gift idea for chocolate lovers ;)

[@Prodigiousnesses]

I am DEVASTATED that there was no audio clip of the snapping chocolate. Anyway--thank you Chef!

[@DackxJaniels]

Prodigiousnesses I'm devastated that he didn't give it the ooooold fork test!

[@Original_Tenshi_Chan]

DackxJaniels #ForkDontLie

[@jeanburk9539]

The bark is as nice as its bite!

[@Trund27]

Melting the chocolate like makes it so easy to drink, too.

[@Lola-re6ny]

I love his how you crescendo when you start taking. And decrescendo when you finish the sentence. XD

[@Xtremedog83]

I'm so hungry now! My mom used to be making these with almonds. She also made white chocolate ones. I miss my Mom so much right now. Hopefully I can be home for Christmas next year

[@86Corvus]

you can also use condensed milk and biscuits in the mix to make more. When those biscuits soften a bit in the chockolate oils its the best thing ever. Just mind the proportions so its not runny or bready.

[@Jackie_3]

You are the Joan of Arc, of your chocolate bark.

[@evamaria1971]

Simplemente DIVINO Lo haré y me lo regalaré yo misma ❤😂🎉❤😂🎉 Saludos desde Quito Ecuador 🇪🇨

[@alsmith1025]

That mediterranean sea salt is GREAT. been using it for months.

[@dawsonrichardson7188]

By the way your the most best chef I had ever seen so far! Keep up the good work(:

[@Dakota-Rose]

Liking it before I've seen the video. The thumbnail was enough greatness!

[@eatingcheating1193]

_beautiful chocolate bark for Christmas!_

[@Slikviq]

CONGRATS ON 2 MILLION SUBSCRIBERS CHEF JOHN!!!!!

[@anjkovo2138]

i make a rum & raisin one....delish

[@Nygge1982]

omg yes, I saw chef johns face in the reflection of the melted chocolate! Best x-mas ever ♥

[@AdmiralPrice]

Pro tip chef John: you might want to consider starting to cook in the morning to avoid races with the sun.

[@justinm2697]

True. But that depends on the orientation of his house. Perhaps his kitchen only gets afternoon sun.

[@2dasimmons]

@1234 Rather , UNLAZY😄

[@arthas640]

@1234 IDK how chef John is but the chefs I've met are all night owls, alot of fancier restaurants mainly do lunches and dinners and are open fairly late. The chefs I've met were used to starting work at 10:00am at the earliest and some of them worked until 10 or even midnight, so they usually slept in. Some restaurants around here just use regular cooks to handle the lunch rush since they have a simpler, smaller menu and bring in the chefs for the dinner shift where they have more elaborate meals and a larger menu. So some chefs get accustomed to cooking at night and sleeping through most of the morning.

[@zoLow1001]

melted chocolate is one of the most beautiful sites

[@kaust10]

Tempering method worked great! Made some bark today with some sweet chili-pistachios!! Thanks for your awesome videos!

[@faythplays93]

Chocolate bark for a gift...or....and stay with me here.....chocolate bark for yourself!! All the chocolate!!!

[@WanderingWonderer10]

Fayth De la Rosa I think that's an astounding idea!

[@gguuyy22]

I made it and it was so so so good! My friends loves it !!!! Thank you 💐😘❤️

[@mikitavi]

Chef John, I just want you to know that as I was watching this video and you were talking about how you enjoy saying the word 'Cacao', I said aloud "I love this guy!" FYI, it's NOT just your recipes, delicious as they are, that make you so damn popular!!

[@Litzbitz]

NICE GIFT IDEA. THANK YOU. MERRY CHRISTMAS.

[@hannahmorris1835]

Grandma Liz's Kisses lol

[@Rebecca-dm5ul]

ooooooh love this idea. Love this. Adore you, needed a few gift ideas.

[@fvgec9326]

where’s the cayenne?!

[@camouflagejumpsuit]

Fvge :c oooh that sounds nice

[@divalea]

Fvge :c That would be good!

[@purplereign5889]

You can actually add a bit in during the melting stage. Now that would be a nice kick to it.

[@rdu239]

CAYHEYYN!

[@scottish789]

Goji berries are spicey enough already in my opinion.

[@pameladean4875]

So scrumptious. I love chocolate bark. Definitely making this recipe, but I'll try one batch mint and another batch raspberry ❤

[@davidabraxton6286]

wow. ..im going to try this with some peppers, walnuts. ..oh yeah..im making this for myself. .

[@sherrydonald9822]

Love this !!! Thank You !!!!

[@gardengalsu]

What a pretty combination ~ plus it's SO healthy! hehhehhe... Thanks!

[@maggieonsecurity]

Made this with pistachio, cashews and sea salt! 🌟🌟 Was amazing!!!

[@lourdesfernandez6846]

Loved the chocolate bark!!!!!!!!!!♥♥♥♥♥♥♥♥♥♥

[@whitetaildarling3433]

Yum! Stocking stuffer 🎄🤪

[@maryveazey2906]

Adding powdered freeze dried coco butter to the chocolate also tempers! I learned that on How to Cook That!

[@Oanjoexterminador]

We have a very famous brand of chocolate bark, here in Brazil. It's called "Talento" (it's produced by the chocolate factory "Garoto"). My favorite is the one with raisins, corn flakes and oat flakes.

[@karla_gm]

I always enjoy your videos. Happy hollydays!

[@CaroXZombieShockXMCR]

Thanks for the recipe! I'll be trying something similar, with dried cranberries and flavoring the chocolate with some orange candy oil :) hoping it turns out

[@fabiansanchez7203]

You should have said you are the gnarles Barkley of how gnarly to make your bark

[@maem7636]

yur mum gay , 🆗️🆒COMMENT ! ▶️🎀✌🎄◀️

[@Aannan]

I love you, Chef John. You make food fun.

[@CM_Burns]

You are the Noah's Ark of your Chocolate Bark. You are the Otto von Bismarck of your Chocolate Bark. You are the Deutsche Mark of your Chocolate Bark.

[@LeviathanStorm38]

The Charles of your Barkley?

[@debramcleod5050]

Hi Food Wishes. A little cayenne in their would be a nice twist! Thanks for all your great recipes and jokes! Have a Blessed Holiday!

[@Shilag]

I like your cacao, Chef John.

[@s.nifrum4580]

You mean that thing that I never wanted has an easy recipe behind it Damnit now you made me want it

[@soundspartan]

Please allow me to BARK this out...Merry Christmas Chef John! To you, your family and friends, and ALL Food Wishes fans everywhere! Merry Christmas!

[@BrandonGaza09]

You are the john jones of your ice cream cones!!!

[@sandysmith8177]

i get excited everytime you have a new video out i have a strange food wish i would love to see the rosette rolls that was featured in the 1915 hotel st francis cookbook those sound divine i think they could be made very easy these days thank you for sharing you recipes and cooking tips with us look for you in the next video

[@MamaZsTexasKitchen]

That looks so good!

[@AnaLopez-ly4xj]

Con un regalo como ese yo soy feliz

[@carinaerica]

I have gotten many tips and tricks from you, so I am happy to be able to return the favour. When chopping chocolate and nuts, using a serrated edge knife will reduce how much it flyes around ☺

[@adrienneterzen2604]

Pretty yummy and impressive recipe! Also looks nice in the little clear Christmas gift bags.🎅

[@Metroidf4n]

The chocolate tempering method you used is called seeding, normally done with 2/3rd untempered chocolate and 1/3rd tempered chocolate, this might be why it wasn't shiny, because your seeding chocolate wasn't tempered :)

[@pushkin1969]

I'm imagining a white chocolate one with a little Kahlua and macadamia nuts!

[@BIGBLOCK5022006]

pushkin1969 Oh hell yeah.

[@CorvusOfMellori]

OMG That sounds good!!

[@nanettekujawa2455]

That looks amazing

[@Butters2236]

7:58 chef john's face reflected lol

[@zelezforever9161]

your chocolate is look amazing, maybe i will try it

[@nancypeteja6560]

Looks good...so many toppings to choose!

[@Miltiades77]

Nice chocolate bark :D I always use the shortcut method... Tho, I melt the 2/3, take it off the heat, away from the water bath, and add the last 1/3, stirring occasionally, until melted. My chocolate comes out shiny and very snappy :) I also use a thermometer, I work with the chocolate between 32-34 degrees celsius.

[@kimberley2721]

The quick method of tempering works better for chocolate with a higher cocoa content. 54-55% needs to be tempered more traditionally.

[@sabnyc]

You are the Ed Kemper of the Chocolate you temper.

[@mariselagarcia4069]

yummy! .....like always your the best. ...merry Christmas!

[@KxngKUDA]

Shoulda said, "You are the Charles Barkley, of what your bark needs"

[@YunusAricanli]

Would this work with white chocolate?

[@honeyswirledcg1366]

This looks so good!! Thanks!

[@cheekiebabe]

This is so funny and I loved it. I'm glad I found this video

[@SidraAbbas1]

so pretty. id love to see this bark drawn in an anime like style. :-D

[@jaybubblez7468]

You're the Gordan Ramsey to your holiday candy

[@katepatoot]

AHHH I MADE THIS TUESDAY!!! ITS BEAUTIFUL!! I still have chocolate left over though x

[@RazorMoustache]

You should be a rapper that intro was lit

[@user-cd5rv4oz4m]

Chef John.... I looooooove you

[@pushkin1969]

What are your thoughts about tempering in the microwave at 20-second increments?

[@Doaa_mo.8.7]

مرحبا صديقي الغالي تسلم ايدك 👏🏻🌹✨

[@KilroyWasHere83]

you know what would be amazing in this? crushed peppermint candies/candy canes