Up next in 10
Paula shares Christmas gift ideas from Positively Paula with the help of her Chocolatier friend Adam. They make a twist on typical chocolate bark...Exploding Chocolate Bark. Share these recipes with family, friends, teachers, postal workers and more. Spread cheer with these delicious treats!
You can check out the recipes here:
https://www.positivelypaula.tv/s02ep05
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0:00
hey y'all welcome to what's cooking with
0:02
Paula I can't believe it I can't believe
0:07
it y'all Christmas time again seems like
0:10
they rolled by as you get older they
0:12
roll by a lot quicker don't they but I
0:16
wanted I wanted to give y'all a couple
0:19
of ideas for the Christmas holidays when
0:21
you were entertaining or you wanted to
0:24
make a homemade gift for somebody you
0:27
know you've always got the mailman and
0:29
the teachers and Sunday School teachers
0:32
high school teachers FedEx people UPS
0:39
people there's always somebody out there
0:42
that would love receiving a small
0:45
homemade gift from you a friend of mine
0:48
Adam taruni here in town has owns a
0:51
chocolate store on Broughton Street that
0:55
heart of downtown and he is incredible
1:01
with his chocolate making so Adam was
1:04
here one day in the kitchen with me
1:06
shooting positively follow Allah and he
1:08
cooked up a couple of wonderful things
1:11
that I thought y'all might like to see
1:14
in case you didn't catch it on the show
1:16
so roll them guys so we're back on with
1:21
Adam - Roni my friend it's a chocolatier
1:23
here in town and he has showed us a
1:26
couple of things that's so easy to do
1:27
here at the house alright so here's the
1:30
main course so what we're gonna start
1:31
out doing is I went to the grocery store
1:34
uh-hum got a 60% bittersweet chocolate
1:37
okay so we're gonna melt this bad boy
1:41
down over a double boiler okay and how
1:45
do you feel about the microwave you know
1:48
I I don't recommend it because it is
1:50
very easy to burn you know I've never
1:53
had any luck I've never had any luck
1:56
melting chocolate in the microwave it
1:58
always got gunky I really messed up
2:02
chocolate before y'all but this is the
2:06
way I recommend and it's the way Adam
2:08
recommended I do yes it's very much the
2:10
safest
2:11
way to go you never have to worry so you
2:14
always want to be stirring it because
2:16
the bowl is you leaving me to do that or
2:20
do you do you have time to do this or do
2:23
you need to be doing something nail no
2:24
that's that's perfect and you'll notice
2:26
that I've reserved a quarter of the
2:29
amount so I I got the traditional bag of
2:32
chocolate and there's ten ounces in here
2:34
I just reserved a quarter of it and I'm
2:36
gonna show you after we pulled that off
2:37
after its melted then I'm gonna add that
2:39
to it to cool down the chocolate oh okay
2:43
that's gonna kind of temper it if you
2:45
well wow I'm stirring this and and you
2:47
don't have anything to do this second
2:49
tell us as quickly as you can
2:53
everything that you want to know about
2:54
chocolate as much as you can in a few
2:57
minutes well I know that sometimes it's
2:59
intimidating idiom to do too when you're
3:02
trying to make candy to go to the
3:04
grocery store and trying to find that
3:06
perfect type of chocolate yeah and so I
3:09
kind of did some scouting around to some
3:11
of the grocery stores and you know there
3:14
are great chocolate companies here
3:16
making chocolate in America my so then
3:19
there were ten years ago even so there
3:21
are some great companies like
3:22
Ghirardelli that I used often oh yeah
3:26
sharpen burger of L Rona and I'll ride
3:29
with those oh but I am busy in the
3:32
grocery store with ya and and what
3:35
you're really looking for when you're
3:36
trying to do
3:37
chocolate candy making is your peeis
3:40
that you always want to look in the back
3:42
on the ingredient huh
3:43
and you're gonna notice it's gonna say
3:47
from far away
3:49
that I need to get my cheaters force
3:51
it's gonna say cocoa butter and so it is
3:55
very important but ER so order it's an
3:58
ingredient that as your as this is
4:00
melting uh-huh you'll start to see that
4:02
it will flow really nicely
4:03
yeah it'll run almost and fall right off
4:06
your spatula and that's the kind of
4:08
chocolate we want to be using
4:09
I love these induction burners I think
4:11
it's incredible and the design for this
4:14
is well thank you because you know why
4:16
this is my induction burner this is the
4:20
Paula Deen induction burner
4:22
and I'm so happy to say I sell this Oni
4:27
vine but you made the comment that this
4:29
would look beautiful on that white mark
4:31
oh that's so I want you to have you
4:33
think about me every time you melt child
4:35
well thank you so much
4:37
and I also love this is this a new
4:40
attachment that I see here right this um
4:43
this little plate is that done enough
4:47
for you yeah that looks great this
4:48
little plate my my cookware the Paula
4:53
Deen cookware is not conducive and then
4:57
so that gets hot to heat this yeah
4:58
that's brilliant
4:59
yes yeah oh my gosh and this gets hot in
5:02
a flash I mean this is one bad to the
5:06
bone look how good I did it knowing
5:09
there's a great job alright now you're
5:12
gonna add the white chocolate do that
5:16
now to cool it down so we're gonna do is
5:18
I'm gonna bring this over here and it's
5:19
gonna have a little rag because water is
5:21
kind of our worst enemy when chocolate
5:23
yes and so I'm just gonna add this other
5:26
oh oh oh you got chocolate and I thought
5:28
you were gonna add the wife no cuz what
5:30
I want to do is I want to cool this down
5:32
now we go melt the white we are bring it
5:36
back and I'm stirring it and mixing it
5:40
all in and this is what we call
5:42
tempering right just like we would an
5:45
egg if we will make on clusters mm-hmm
5:48
and so once this is all melted then
5:51
we'll be good and so this is a special
5:54
type of bark it's called my exploding
5:57
bark exploding bark cuz I meant to ask
6:00
you exactly what we were making I will
6:02
show you we're gonna spread this out
6:03
right now let me get this rag I want to
6:06
show you did I show you this Adam I
6:09
think this is so cute I made me laugh so
6:11
much look at me look at this rag we've
6:14
got chocolate all over it now
6:16
look how cute that is let us pray I
6:19
can't even read who it's mine but I
6:21
thought that was so cute oh that's why
6:26
you needed enough sets back
6:28
yeah and now we're gonna do what makes
6:31
this exploding is I heard this is your
6:33
favorite type of candy rock pop rocks
6:36
and the thing is - we don't want little
6:38
chocolate too hot because it will start
6:41
to activate the carbonation in the
6:44
crystal I I hear it I hear it some of
6:47
them popping alright so we're gonna pop
6:49
this in the fridge and then I start with
6:51
there's some Lightning bites on my
6:53
tongue mm-hmm
6:55
[Music]
7:02
the space that you live in really
7:05
affects the way you feel so my first
7:08
recommendation is start by updating your
7:11
window treatments with Smith & Noble
7:14
Smith & Nobles beautiful handcrafted
7:16
blinds drapes shades and shutters are
7:18
custom made just for you and they offer
7:21
different service options to fit your
7:23
needs to get started today contact Smith
7:26
& Noble to get my special limited time
7:29
offer 25% off on your window treatments
7:33
plus free design consultation create a
7:36
space that you're gonna love but details
7:40
about my special offer
7:41
go to Smith & noble.com slash Paula that
7:45
Smith & noble.com slash Paula or call
7:48
one eight hundred six five nine 3300
7:53
that's one eight hundred six five nine
7:56
3300
8:01
[Music]
8:08
hey y'all I'm back in here in the
8:10
kitchen with Adam and we're talking
8:12
chocolate and you know it is very very
8:15
interesting I shot a show down in Costa
8:18
Rica a few years back you know they
8:22
would talk about that good cow mm-hmm is
8:25
that am I saying it right you are so
8:27
that refers to cacao reference to the
8:29
bean before it's been hold and fermented
8:31
the percentage really kind of just
8:33
represents the amount of sweetness so if
8:35
it's 60 percent cacao that's the
8:37
chocolate part it's unsweetened so if
8:40
it's 60 percent of that then 40 percent
8:42
is remaining and that is usually sugar
8:45
some other options at the store
8:48
we actually sell for anybody who's
8:50
diabetic or has any issues they should
8:53
be able to enjoy that's what times I
8:55
should be eating yes I went to heart
8:57
Hershey Pennsylvania one time to do a
9:00
demo or something and I'm telling you
9:03
what when I left they had me a basket a
9:05
gift basket this big oh they had me a
9:07
Hershey bar like this big I grew up in
9:10
Pennsylvania so I'd go there every year
9:12
and see the factory yes gosh I just love
9:15
my trip there yeah and so but now I mean
9:19
over the years Hershey when he started
9:21
there were nobody no manufacturers
9:23
making chocolate now we have Scharffen
9:26
Berger like I was saying we have
9:27
Ghirardelli all these manufacturers
9:29
producing european-style chocolate
9:31
alright so I think we're all melted so
9:34
we're just gonna need to grab that dark
9:35
chocolate okay the pop rocks now do we
9:40
have to let that cool for a while or you
9:42
know it's it looks good you thank you
9:44
make sure but I felt like it was oh yeah
9:46
this is ready now I'm gonna reserve a
9:49
little bit of this I'm gonna show you
9:51
uh-huh so I'm gonna spread this huh
9:58
don't baby in a duct and coverage yeah
10:04
I love this I shall have these little
10:08
joint sprinkle yes now this is a special
10:12
kind of sugar
10:12
yes sanding sugar so it's a little bit
10:14
more coarse than correct than granulated
10:16
sugar and all we have to do is just let
10:19
this harden so it's all ready yeah so we
10:29
just don't take it and just kind of do
10:31
it like bad or now it does Papa like
10:34
when we break it whoa there we go we
10:37
just put that in there for another 15
10:39
minutes and yeah and it could actually
10:40
be a little colder could it could
10:43
yeah you don't you won't damage it
10:44
uh-hum they're a little bit longer -
10:57
it's so fun and the kids I mean the kids
11:00
can be fine not to tell anybody
11:02
mm-hmm just let it happen in their mouth
11:04
mm-hmm
11:05
delish so can have one more thing just a
11:08
quick little surprise I know the last
11:11
time that we met you got to enjoy my
11:14
creme brulee truffle and yes Podcast
11:16
think I actually got a smack for it
11:22
and you see all those sugar crystals
11:24
yeah Mel yeah yeah
11:30
my turn my turn I have a tendency
11:33
probably to do it too much too much I
11:36
like doing it a lot perfect
11:42
wow that one melted look back got a
11:46
little too much but Cheers the creme
11:52
brulee
11:53
I love creme brulee is that hot No Oh
11:59
blah but it was so good and it was so
12:01
worth it I really do hope that if y'all
12:04
were in Savannah that you run by a shop
12:06
it's just all in such good taste from
12:09
the decor down to the chocolates I look
12:12
forward to coming back again thank you
12:14
if you and I get gray hair oh yeah thank
12:17
you Adam we sent y'all loving best
12:21
dishes from Savannah Georgia okay so
12:27
y'all see what I'm talking about and he
12:30
didn't give us anything too too
12:32
difficult to do but those pop rocks I
12:35
love those little things where they pop
12:38
in your mouth and it was a nice little
12:40
surprise for them to be in the in the
12:45
bark started popping in your mouth or
12:48
merry Christmas to all y'all out there I
12:51
hope you have the most peaceful blessed
12:53
Christmas of all times and I send you
12:57
love and best dishes the space that you
13:01
live in really affects the way you feel
13:04
so my first recommendation is start by
13:07
updating your window treatments with
13:10
Smith & Noble Smith & Nobles beautiful
13:13
handcrafted blinds drapes shades and
13:15
shutters are custom made just for you
13:17
and they offer different service options
13:20
to fit your needs to get started today
13:22
contact Smith & Noble to get my special
13:25
limited time offer 25% off on your
13:29
window treatments plus free design
13:31
consultation create a space
13:34
that you're gonna love but details about
13:37
my special offer go to Smith & noble.com
13:40
/ Paula that Smith & noble.com / Paula
13:44
or call one eight hundred six five nine
13:49
3300 that's one eight hundred six five
13:52
nine 3300
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