Agar (once boiled) sets at room temperature which can be handy. It’s easy to put too much agar and get an unpleasantly hard result. I put a bit less than the packet says.
@@actual______criminal Carageenan is more processed, and comes from a different algae. Carageenan is dreadful for the gastrointestinal system, if I accidentally eat it I run straight to the bathroom.
Just don't eat it raw, it actually takes a lot but JUST DONT. Some reports of intestinal blockage related to raw agar consumption. Idk why would anyone do it but it is what it is.
I remember we used to gather seaweed growing of rocks near Christmas season like 20ish years ago. We’d hop on a boat and go there when its low tide. My grandma would clean them and dry them under the sun for days until they are look like white fibrous loofa. She then form them into balls for storage. The way she’d cook it is just to boil the balls with the milk and sugar. Use a fine cloth to remove the seaweed. She’d have to squeeze the cloth full of hot jelly with a serving spoon. Fruits and stuff are placed in the molding containers then the mixture is poured over them. Around that time, commercial jellos are already available but she’d still go through all that and the jelly isn’t even noticeably better or worse, just more work. Lol The gathering is fun for us though cause we’d get to swim and have fun. She stopped making them a few years after that. Wasn’t worth all the trouble then and she was getting old.
Hello! I am here to invite you to come to God and be safe. We've all seen, and because of this, we are separated from god. But God tells us that if we follow him and do his will and believe on Jesus Christ, turning away from our sins and being baptized, we will be saved. but we have to make sure that we are truly doing his will and following the true God. A lot of churches can keep things that aren't biblical, but if we come to God and truly study the Bible and learn from the Holy Spirit, testing the Spirits with the Bible to know we are following God truly, we will be safe. Please come to God today, tomorrow is uncertain. Anything can happen. Please come and trust in the Lord and see His loving Grace. May God bless you and lead you in the Toruth!
Hi Emmy, I just want to say how grateful I am that you actively try not to clickbait us or trick us. In the titles you write things like ‘really?’ And then within 1 minute of this video you say that we are finding out what makes it work and within 2 minutes 45 seconds you have explained that it’s not just milk and chocolate and that it includes agar and what that is. I really appreciate that you don’t get half way through the recipe before explaining that we need more ingredients. You’re a star and a joy to watch. Thank you! Edit: Happy Birthday!!
I found the title to be entirely clickbaity. It implies that the recipe contains chocolate and milk and no further secret ingredient or process. I mean, she could have done the same thing using any one of a dozen different agents to set the mixture - this recipe happens to use agar instead of gelatin.
@@jasonpatterson8091 She also acknowledges that the title is clickbaity in the video around 4:35 (give or take). I agree that she could've gone about it in a different way, but she was quoting another recipe. Her fanbase understands when she says "really?" at the end that she's showing skepticism regarding the recipe she's trying out. I really don't think that she's being intentionally clickbaity. I think she's just a 40 year old mom who doesn't realize that quoting a clickbaity title in her title is also clickbaity, and that saying "really" at the end doesn't really negate that.
“Agar vs Carrageenan, both food gums are extracts from seaweed, but they have many differences. Carrageenan is soluble in water at about 80°C, forming a viscous, transparent, or slightly milky, easily flowable solution. Whereas agar does not dissolve into a solution below 85°C, it can only form a gel when the heated solution is cooled down to below 40°C. Each food hydrocolloids have their unique characteristics, and although they may be applied in overlapping areas, the effects of their use are not the same.” “The key difference between agar and carrageenan is that agar is extracted from Gelidium and Gracilaria while carrageenan is extracted from Chondrus crispus. Agar and carrageenan are two natural hydrocolloids obtained from seaweed, mainly from red algal species.”
From the thumbnail, I was sure it had some sort of gelling agent even if it said no gelatin! I've never used agar agar but I certainly like the ability to set up at room temperature. This definitely seems to have a lovely amount of chocolate in it!
@@liviloo87 the consistency is firmer, smoother and it doesn't have any weird taste...we have a lot of traditional desserts made from agar-agar...but the easiest and our fav will always be pink rose syrup agar-agar dessert serve cold...but then it will hard for you to try it because idk how yall supposed to find rose syrup :')
@@Leeeeyes I’m definitely gonna have to look up that recipe. I’m sure I can find rose syrup and agar agar powder on the Internet somewhere LOL, or I could make my own homemade rose syrup. I do have rosewater in my refrigerator right now. I actually make rose jelly from some beautiful pink roses outside in my yard, and of course I use the rosewater for the flavor, the rose petals are more for a little bit of texture and aesthetics. I really appreciate your comment. I bet you have tried so many things that I’ve never even heard of. And vice versa of course. I’m from South Louisiana, we have lots of food that people have not tried from anywhere else besides home. I hope you have a great day and God bless.
@@liviloo87 no way!!! You can totally make rose agar-agar then...that's so cool!! You can make loads of other flavours as well especially if it's fruity, milky and floral...totally hits the spot! South Louisiana food is famous for its seafood right? Im not sure because i only saw it on tv and it always looks so appetising and hearty
Also why are yall being so hyper-critical of the use of agar-agar because you can't find it? I might be mistaken, but aren't you on the internet right now? The place where you can order things that are not immediately available in your area??
@@kittywinkle101 I've found that with another channel that I watch. After they have made the recipe they make a lot of noise while eating. such as slurping or smacking and about half the comments made are just viewers unhappy about the noise they make. In some places its a part of their culture. And personally i think its their way of showing how much they are enjoying the food. It's just unhappy viewers. if they don't like it don't watch. Some people are just never happy
Emmy I just love the way you report and approach every single recipe. Like every professional you make it seem so simple. Also you pick the best recipes! I’m never bored. Adore adore adore you.
Your descriptions of flavors and textures are so valuable. I've only used agar once before and I had no frame of reference for how it was supposed to be, so I thought I'd messed it up. After hearing your descriptions, I know it was actually as it was supposed to be. Whew. Now I'm more confident to try again!
I’ve been watching enough that I saw “jelly” and “no gelatin” and new she was going to use agar, but didn’t remember the name. So in my head it was “Oh I bet the recipe calls for that not-gelatin gelatin stuff.”
@@nilus2k I was not saying Emmy was at fault. Whoever originally posted that the recipe needed no gelatin, only milk and chocolate was. No need to rush to Emmy’s defense, lol
I love your channel. Your impecable sense of order and accuracy had you discover such novel recipes that put some sort of molecular cuisine available for us thank to you ! Keep on doing what you love and have a long happy life 💛
YES EMMY THATS RIGHT! in southeast asia (indonesia particularly), we make chocolate milk agar agar and we put some marie biscuits (regal biscuits) in it, so it has some more texture experience in it. you gotta try this.
"The key difference between agar and carrageenan is that agar is extracted from Gelidium and Gracilaria while carrageenan is extracted from Chondrus crispus. Agar and carrageenan are two natural hydrocolloids obtained from seaweed, mainly from red algal species." From google, I have a wicked carrageenan allergy but agar doesn't bother me at all, just my two cents✌😸
Not exactly. The key difference is that they have different chemical compositions. They are are not just extracted from different algae; they are different compounds.
Emmy, to make the agar-agar more softer, bouncy and jelly like is do not boil it. Just by adding hot water or heating it like almost to boil is enough. If you boil it, the result will be hard.
That’s a terrible idea, then it would be like eating the stuff raw and your stomach will not thank you for it, you’ll end up with a blockage x.x If you don’t want it to be hard then just use gelatin.
But sad thing is this doesn't sound like one of the better ones. I could already tell I didn't like the sound of this prior to watching, but if you enjoyed it more power to you.
"Carrageenan" contains a "hard g". It comes from the Irish "carraigín" (literally "little rock"), which is the name for the seaweed in Irish. But, as others have noted, it's not the same thing as agar-agar, though they do have similar origins.
We have used carrageenan/Irish Moss in the beer brewing process. It helps clarify beer. Heh. I wonder if we could use agar agar instead and make beer jelly?
Since the start I've imagined that this wouldn't be 100% experience knowing agar agar, firm texture not that melty, but I can not think this as a garnishment to another piece of desert! Serve this with some dark chocolate cake, a ball of ice cream, some caramelized nuts and it's top notch! Maybe gone to fancy, but this screams to play with textures and it's chocolate, good to be on anything Great video as always, and it always warms my heart how she cares for the viewers. The way she disclaims that the original video was a little misleading was so ❤️❤️❤️
Every time Emmy posts, or one of her videos that I haven't seen shows up on my youtube home page, I immediately click! I always know I'll enjoy a video by you Emmy, thank you!!!
I actually do this chocolate flan for my kids, as it is very close from the industrial crappy ones that we find in supermarkets, and that unfortunately are preferred by our kids... ! Main difference being that the homemade ones are way healthier... I just pour the mix into small empty clean yogurt plastic jars, and my kids just love them !
This looks like Chocolate terrine to be honest. But, Chocolate terrine is more like (I have an analogy) pâté. You can apply it with bread or cracker and become sandwich. But, for this one, because it's made by agar-agar. It gets firm very well.
Aw when you revealed the ingredient of agar agar I immediately thought of your wonderful raindrop video 😆❤️❤️❤️ When you said “old” I’m like woww time has really flown by! That video was how I found you and am still loving your content today ✨ love you!
Happy Birthday!!! I definitely love the idea of this wiggly treat!!!! It looks stunning. You want to try something really weird- try hamburger helper sushi- is also jelly and wiggly and I made it on my channel. Give it a try Emmy need to hear your thoughts 😄😄😄
I keep seeing comments that said she clickbaited, & it has become clear to me that most of y’all suck at reading comprehension. Unless she has changed the titles, the ? at the end of the title means the title is in question. It clearly signifying that she doesn’t think that’s all it takes. Y’all... please stay in school.
@@brayden2023 i fail to see how asmr is a trend. it’s gained popularity as a video format, sure, and the term ‘asmr’ specifically was coined within the last 15 years, but there have been references to it since most notably 1925. likely it’d been discussed before, but this isn’t my particular preferred research rabbit hole.
@@bowieworld I just assumed it was a trend I tried my best to avoid it whenever possible my misophonia immediately starts giving me a headache and instantly makes me both disgusted and annoyed
Emmy! You could make a video on testing the different agar agar brands and seeing the effects and differences then measure the pros and cons! I'd totally watch so I know the best brand to use for whatever I'll need it for.
A CASE OF THE MONDAYS WHALEEEEE LOVE YOU SO MUCH EMMY!!!! I CANT GO THROUGH A DAY WITHOUT WATCHING ONE OF YOUR VIDEOS my gawddd! my source of serotonin at this point!
I understand that agar agar is used for concoctions that can be out of the fridge without melting. I used it to make sweet potato sweet (dulce de batata). Maybe you should try it!
Ha. You caught the mixy whoop whoop thing too !! I just love Emmy!! She's so cute and wholesome!! And i NEVER see her caught up in scandals which I love
I use agar agar in similar variations of this recipe. Matcha and Moringa, Cocoa and instant coffee, Oolong tea and cinnamon, the varieties are endless. I’m addicted. Thanks for sharing your version.❤️
Hi Emmy! Your friend was close. Although they both are made from a type of red algae, agar-agar is derived from a different species of red algae than carrageenan.
@@manthony777 as long as you're being condescending to people attempting to prevent misinformation from being perpetuated you may wanna thank Dig Tropic too. they gave the genus and species names.
@@BobDeGuerre , Bobby , you were just like this in school. Always being offended by something.. Will you ever change Bobby? Thanks for the info about aggar Bobby.
I was really scared diving here in Ireland, of putting my foot into the seaweed stuff, because in our waters, we have a thing called an "Irish Ell". It's exactly what it sounds like, and I was scared for my ankles.
@@josi4251 I live in Ireland and I don't remember ever seeing red algae washed up onshore after a storm. But I'll take your word for it. It's normally lots of dark green seaweed and black seaweed...and crabs, and sea shells.
This looks and sounds a lot like a food I used to eat as an exchange student. It translates as "chocolate cheese," but of course that doesn't exist in US cuisine. The flavor of chocolate pudding, but a firmer texture. I've wondered for over 20 years what that was, I'm going to have to give this a try. Thanks for sharing!
This looks delicious for one. For two, we just got a new sink installed and I think it's the same one that you have in your recording space, just by looking at the faucet and nozzle! I was sitting there like "wait that looks like our sink" 😂
Another fun one, thanks Emmy. I went to watch the original video and how you said the slicing of it made you want to make it. When they cut that first slice and it clunked on the plate cracked me up. Before you mentioned liking coconut with agar-agar I was thinking I want to try this with Coconut Silk milk instead of cow’s milk. Oh, yours looked way better than the original.
Agar (once boiled) sets at room temperature which can be handy. It’s easy to put too much agar and get an unpleasantly hard result. I put a bit less than the packet says.
@@jomsies so agar agar and carrageenan aren’t the same thing?
Can I put agar in milk coffee?
@@sanjogpawar1874 Yes, as long as it gets boiled.
@@actual______criminal Carageenan is more processed, and comes from a different algae. Carageenan is dreadful for the gastrointestinal system, if I accidentally eat it I run straight to the bathroom.
Just don't eat it raw, it actually takes a lot but JUST DONT. Some reports of intestinal blockage related to raw agar consumption. Idk why would anyone do it but it is what it is.
I remember we used to gather seaweed growing of rocks near Christmas season like 20ish years ago. We’d hop on a boat and go there when its low tide. My grandma would clean them and dry them under the sun for days until they are look like white fibrous loofa. She then form them into balls for storage.
The way she’d cook it is just to boil the balls with the milk and sugar. Use a fine cloth to remove the seaweed. She’d have to squeeze the cloth full of hot jelly with a serving spoon. Fruits and stuff are placed in the molding containers then the mixture is poured over them.
Around that time, commercial jellos are already available but she’d still go through all that and the jelly isn’t even noticeably better or worse, just more work. Lol The gathering is fun for us though cause we’d get to swim and have fun. She stopped making them a few years after that. Wasn’t worth all the trouble then and she was getting old.
That's a nice story and memory.
That's lovely to read. I'm happy you were able to share the experience with your grandmother. Sounds like it was fun and interesting.
Hello! I am here to invite you to come to God and be safe. We've all seen, and because of this, we are separated from god. But God tells us that if we follow him and do his will and believe on Jesus Christ, turning away from our sins and being baptized, we will be saved. but we have to make sure that we are truly doing his will and following the true God. A lot of churches can keep things that aren't biblical, but if we come to God and truly study the Bible and learn from the Holy Spirit, testing the Spirits with the Bible to know we are following God truly, we will be safe. Please come to God today, tomorrow is uncertain. Anything can happen. Please come and trust in the Lord and see His loving Grace. May God bless you and lead you in the Toruth!
Thanks for the wonderful story, Avarice.
A great story. Thanks for sharing
Hi Emmy, I just want to say how grateful I am that you actively try not to clickbait us or trick us.
In the titles you write things like ‘really?’ And then within 1 minute of this video you say that we are finding out what makes it work and within 2 minutes 45 seconds you have explained that it’s not just milk and chocolate and that it includes agar and what that is.
I really appreciate that you don’t get half way through the recipe before explaining that we need more ingredients.
You’re a star and a joy to watch.
Thank you!
Edit: Happy Birthday!!
I found the title to be entirely clickbaity. It implies that the recipe contains chocolate and milk and no further secret ingredient or process. I mean, she could have done the same thing using any one of a dozen different agents to set the mixture - this recipe happens to use agar instead of gelatin.
@@jasonpatterson8091 She also acknowledges that the title is clickbaity in the video around 4:35 (give or take). I agree that she could've gone about it in a different way, but she was quoting another recipe. Her fanbase understands when she says "really?" at the end that she's showing skepticism regarding the recipe she's trying out. I really don't think that she's being intentionally clickbaity. I think she's just a 40 year old mom who doesn't realize that quoting a clickbaity title in her title is also clickbaity, and that saying "really" at the end doesn't really negate that.
@@2GoatsInATrenchCoat agree that people who know her style completely got it that SHE, and therefore us, should be skeptical
I agree. I hate clickbait
12:53 "Look how velvety it looks"
camera focus: "no"
“Agar vs Carrageenan, both food gums are extracts from seaweed, but they have many differences. Carrageenan is soluble in water at about 80°C, forming a viscous, transparent, or slightly milky, easily flowable solution. Whereas agar does not dissolve into a solution below 85°C, it can only form a gel when the heated solution is cooled down to below 40°C. Each food hydrocolloids have their unique characteristics, and although they may be applied in overlapping areas, the effects of their use are not the same.”
“The key difference between agar and carrageenan is that agar is extracted from Gelidium and Gracilaria while carrageenan is extracted from Chondrus crispus. Agar and carrageenan are two natural hydrocolloids obtained from seaweed, mainly from red algal species.”
From the thumbnail, I was sure it had some sort of gelling agent even if it said no gelatin! I've never used agar agar but I certainly like the ability to set up at room temperature. This definitely seems to have a lovely amount of chocolate in it!
Agar agar is basically vegan gelatin
I want to try agar powder too. I think I would like the consistency
@@liviloo87 the consistency is firmer, smoother and it doesn't have any weird taste...we have a lot of traditional desserts made from agar-agar...but the easiest and our fav will always be pink rose syrup agar-agar dessert serve cold...but then it will hard for you to try it because idk how yall supposed to find rose syrup :')
@@Leeeeyes
I’m definitely gonna have to look up that recipe. I’m sure I can find rose syrup and agar agar powder on the Internet somewhere LOL, or I could make my own homemade rose syrup. I do have rosewater in my refrigerator right now. I actually make rose jelly from some beautiful pink roses outside in my yard, and of course I use the rosewater for the flavor, the rose petals are more for a little bit of texture and aesthetics.
I really appreciate your comment. I bet you have tried so many things that I’ve never even heard of. And vice versa of course. I’m from South Louisiana, we have lots of food that people have not tried from anywhere else besides home. I hope you have a great day and God bless.
@@liviloo87 no way!!! You can totally make rose agar-agar then...that's so cool!! You can make loads of other flavours as well especially if it's fruity, milky and floral...totally hits the spot!
South Louisiana food is famous for its seafood right? Im not sure because i only saw it on tv and it always looks so appetising and hearty
"Affect my Jelly" was the name of my grunge-metal band in the 90s.
I remember. Strongly influenced by mudhoney and primus.
Emmy, your hair always looks great! Just wow
Also why are yall being so hyper-critical of the use of agar-agar because you can't find it? I might be mistaken, but aren't you on the internet right now? The place where you can order things that are not immediately available in your area??
Yeah some of her subscribers seem to just post sulky comments each time from what I've seen.
My thoughts exactly. Amazon, love it or hate it, has pretty much everything.
Amazon. It's where I got mine.
some people just love to complain about everything.
@@kittywinkle101
I've found that with another channel that I watch. After they have made the recipe they make a lot of noise while eating. such as slurping or smacking and about half the comments made are just viewers unhappy about the noise they make. In some places its a part of their culture. And personally i think its their way of showing how much they are enjoying the food. It's just unhappy viewers. if they don't like it don't watch. Some people are just never happy
Your culinary alchemy is inspirational to us mere mortals. Thank you for passing this along
Emmy I just love the way you report and approach every single recipe. Like every professional you make it seem so simple. Also you pick the best recipes! I’m never bored. Adore adore adore you.
Happy Birthday Emmy. To your health and happiness!
Your descriptions of flavors and textures are so valuable. I've only used agar once before and I had no frame of reference for how it was supposed to be, so I thought I'd messed it up. After hearing your descriptions, I know it was actually as it was supposed to be. Whew. Now I'm more confident to try again!
I’ve been watching enough that I saw “jelly” and “no gelatin” and new she was going to use agar, but didn’t remember the name. So in my head it was “Oh I bet the recipe calls for that not-gelatin gelatin stuff.”
Yeah, I think the recipe claiming to not need gelatin and then using agar-agar is a bit disingenuous, lol.
@@francihenderson8526 yeah she brings that up on the video that the original title was misleading.
@@nilus2k I was not saying Emmy was at fault. Whoever originally posted that the recipe needed no gelatin, only milk and chocolate was. No need to rush to Emmy’s defense, lol
It could have used rennet to make chocolate junket.
I love your channel. Your impecable sense of order and accuracy had you discover such novel recipes that put some sort of molecular cuisine available for us thank to you !
Keep on doing what you love and have a long happy life 💛
It looks so perfect. I imagine you could use a round container to make a Yule log jelly
I feel like this recipe would be pretty good as a pie filling, might try it out!
Or a layer in a cake or cheesecake
I wonder if it would work mixed with a hazelnut paste to make it taste like nutella.
Two layer chocolate cream pie with a layer of this under a layer of regular chocolate cream.
Hail to Venus!
@@sachinsewpersad2477 PERIOD!
Happy Birthday Emmy, great job as always.
Congrats on another lap around the sun Emmy! I'm going to make this one for sure. Maybe serve it with strawberries and whipped cream?! XO
YES EMMY THATS RIGHT! in southeast asia (indonesia particularly), we make chocolate milk agar agar and we put some marie biscuits (regal biscuits) in it, so it has some more texture experience in it. you gotta try this.
OH! Marie biscuits were my childhood!
BAIK!
Sounds yum
When you mentioned you're jelly cake video it made me smile. That's how I found you! It was a nice call back 😊
"The key difference between agar and carrageenan is that agar is extracted from Gelidium and Gracilaria while carrageenan is extracted from Chondrus crispus. Agar and carrageenan are two natural hydrocolloids obtained from seaweed, mainly from red algal species." From google, I have a wicked carrageenan allergy but agar doesn't bother me at all, just my two cents✌😸
I I I think 🤔 will do the sun ☀️ Potsdam as qgiuofuo
Thanks for the info. How did you find out you were allergic to carrageenan?
So it's really just a matter of genus?
@@catgotchapoutine8860 I bet they ate ice cream and had a reaction. A lot of commercial ice creams have carrageenan in the mix.
Not exactly. The key difference is that they have different chemical compositions. They are are not just extracted from different algae; they are different compounds.
Emmy, to make the agar-agar more softer, bouncy and jelly like is do not boil it. Just by adding hot water or heating it like almost to boil is enough. If you boil it, the result will be hard.
That’s a terrible idea, then it would be like eating the stuff raw and your stomach will not thank you for it, you’ll end up with a blockage x.x
If you don’t want it to be hard then just use gelatin.
@@NaeniaNightingale are you sure about that?
Love your channel and all the fun, funky and kooky things you try!!! Happiest of birthdays!!!!!
It's the first time I've ever tried a receipe BEFORE Emmy does!
But sad thing is this doesn't sound like one of the better ones. I could already tell I didn't like the sound of this prior to watching, but if you enjoyed it more power to you.
@@NyttAura It's not terrible actually, the chocolate taste is good. But as Emmy said, I'd eat it with something on the side like a cookie 🍪
@@JacquesHeckler it seems like it would be good sliced and put on a piece of sweeter bread. Definitely gonna try it.
HAPPY BIRTHDAY EMMY!!
I can’t believe Emmy missed the chance of saying “oh whale” after the chocolate almost got her shirt 🥲
It’s always great to get an Emmy vid on a melancholy day
It's like PART-Fudge, PART-Jello the way it looks! And just looking at it, it's making me Mouth-Watery!😋
Yes , looks so beautiful and tasty
@@deesensation7460 YES.😊💖
Lol I first read that as "fart fudge." 🤣
I want to make it and freeze it. Home made fudge bars 😋
I’m so excited for this! Happy Birthday by the way! 😀
I wonder if you used less Agar if the texture would have improved? I don't know, I prefer a softer texture myself but this does look delicious
Mixing agar agar with some kind od starch gives more gelatin jelly like results.
Yes, if you use much less agar agar it will have the texture of jello, you just need to experiment on the ratio
"Carrageenan" contains a "hard g". It comes from the Irish "carraigín" (literally "little rock"), which is the name for the seaweed in Irish.
But, as others have noted, it's not the same thing as agar-agar, though they do have similar origins.
We have used carrageenan/Irish Moss in the beer brewing process. It helps clarify beer. Heh. I wonder if we could use agar agar instead and make beer jelly?
that color contrast thing reminded me of a hostess cupcake
Yes 😂 it also gave me football vibes lol
Since the start I've imagined that this wouldn't be 100% experience knowing agar agar, firm texture not that melty, but I can not think this as a garnishment to another piece of desert! Serve this with some dark chocolate cake, a ball of ice cream, some caramelized nuts and it's top notch! Maybe gone to fancy, but this screams to play with textures and it's chocolate, good to be on anything
Great video as always, and it always warms my heart how she cares for the viewers. The way she disclaims that the original video was a little misleading was so ❤️❤️❤️
Every time Emmy posts, or one of her videos that I haven't seen shows up on my youtube home page, I immediately click! I always know I'll enjoy a video by you Emmy, thank you!!!
I agree, I said the same
Your videos alway put a smile on my face! Thank you. Happy birthday 🎊
Emmy, I love your descriptions. They are so precise and accurate. You don’t even need to taste it to imagine every aspect of the experience. ❤️
Happy birthday Emmy !!! 🥳🥳 You’re such a beautiful soul, may all your wishes come true 💓
I actually do this chocolate flan for my kids, as it is very close from the industrial crappy ones that we find in supermarkets, and that unfortunately are preferred by our kids... ! Main difference being that the homemade ones are way healthier... I just pour the mix into small empty clean yogurt plastic jars, and my kids just love them !
How do you make the good flan (the non industrial ones)? Is it easy?
I keep trying to buy flan at restaurants but I hate this industrial kind
The first video I ever watched of yours was the raindrop cake video lol
Fell in love with you and your channel from that day on! Love your work 😄
Emmy's children must LOVE living with her as a mom!
She is so charming.
It looks like a chocolate gummy.
I just want to be her neighbor.
Most mother's are charming
Most kids won't see it until they've grown up.
Emmy has a husband who lives with her and the children. She is not a single mom.
@@manthony777 OP just said she's a charming mother. Nothing else.
@@psychadelicpotato8580 , Emmy is not a single mom.
I loved how easy a chocolate dessert is made and with Agar Agar it is super nutritious and healthy, thank you very much, it looks exquisite darling
Multiple people must’ve given you a hard time about cleaning as you go! LOL you’re doing a great job.
Happy Birthday Emmy🤗 grew up watching, forever will!🥳
I’m so early! HAPPY BIRTHDAY HOORAY! X
Happy birthday Emmy!! I adore you and your content so much and im glad to have been a part of it for years.😄❤
This looks like Chocolate terrine to be honest. But, Chocolate terrine is more like (I have an analogy) pâté. You can apply it with bread or cracker and become sandwich. But, for this one, because it's made by agar-agar. It gets firm very well.
That sounds delicious
Thank you! Yesterday I was searching for similar recipes! Now you're testing this one 😋
Hi Emmy, I find your voice very soothing. Maybe you can also start a podcast where u talk about your chickens haha or really anything else...
She does have the sweetest voice. Goes with her personality!
Listening to Emmy reading recipes would be a lovely way to drift to sleep
She has a second channel
@@a697ag second this!!!
@@feliciafelicia6965 what is it?
Aw when you revealed the ingredient of agar agar I immediately thought of your wonderful raindrop video 😆❤️❤️❤️ When you said “old” I’m like woww time has really flown by! That video was how I found you and am still loving your content today ✨ love you!
Happy Birthday!!! I definitely love the idea of this wiggly treat!!!! It looks stunning. You want to try something really weird- try hamburger helper sushi- is also jelly and wiggly and I made it on my channel. Give it a try Emmy need to hear your thoughts 😄😄😄
Your videos are soo therapeutic to watch❤️😊. And your voice is very soothing.
It looks like delicious chocolate pudding while it boils.
I keep seeing comments that said she clickbaited, & it has become clear to me that most of y’all suck at reading comprehension.
Unless she has changed the titles, the ? at the end of the title means the title is in question. It clearly signifying that she doesn’t think that’s all it takes.
Y’all... please stay in school.
I so wish that she did ASMR. Her voice is so soothing.
her videos are asmr, she even has some where she had to whisper from laryngitis in her back catalog :) but I love listening to Emmy, she's amazing
F-ING weirdos
@@justacentrist4147 exactly I hate ASMR stupidest trend ever
@@brayden2023 i fail to see how asmr is a trend. it’s gained popularity as a video format, sure, and the term ‘asmr’ specifically was coined within the last 15 years, but there have been references to it since most notably 1925. likely it’d been discussed before, but this isn’t my particular preferred research rabbit hole.
@@bowieworld I just assumed it was a trend I tried my best to avoid it whenever possible my misophonia immediately starts giving me a headache and instantly makes me both disgusted and annoyed
HAPPY BIRTHDAY EMMY! I Absolutely LOVE Your Videos & Your Positivity, You're Doing A Fantastic Job! Keep Up The Great Work! Love Ya Emmy! 💯❤️
In Hawai'i we say, Hau'oli lā hānau e Emmy! Happy birthday Emmy!
Thank you for making such calming and cozy videos!
Carrageenan and agar are different, both come from seaweed
@UCOtAWOMGcZfBOvc7pDIcpHA Seaweed is an algae. They're different species of red algae.
They both come from red algae, not all red algae or red seaweeds tho... One of em is from an actual seaweed, the other one is just am algae
they also set differently Carrageenan sets softer than agar
@@dawnfire1 I’ll have to try this out, I’ve never worked with carrageenan.
Emmy! You could make a video on testing the different agar agar brands and seeing the effects and differences then measure the pros and cons! I'd totally watch so I know the best brand to use for whatever I'll need it for.
The cocoa and coconut instantly gave it Hostess cupcake appeal.
I looked at the thumbnail before reading the title and thought she made a cake inspired by a Hostess cupcake!!
omg yess ahhaha
A CASE OF THE MONDAYS WHALEEEEE LOVE YOU SO MUCH EMMY!!!! I CANT GO THROUGH A DAY WITHOUT WATCHING ONE OF YOUR VIDEOS my gawddd! my source of serotonin at this point!
Would your square bread pan work as a mold for things like this?
Yes
When emmy says.... "Give that a mixy whoop whoop". Gosh she is the cutest thing ever 🤩
I understand that agar agar is used for concoctions that can be out of the fridge without melting. I used it to make sweet potato sweet (dulce de batata). Maybe you should try it!
Happy Birthday Emmy 🎂🥳 thanks for sharing all your videos, we love watching you here in Australia 🦘🐨
It's giving me cheesecake vibes. Like, the thick circle of cheesecake without any cookie crust or fruit.
Happy Birthday Emmy!!! Hope youve had a wonderful day and thank you for the lovely content as always! 💛💛💛
"Give That A Good Mixy-Whoop-Whoop~" - Emmy's new t-shirt
i read this literally exactly as she said it and i couldn’t even register what was happening omg
@@mackenzieevelynn6479 :)
Ha. You caught the mixy whoop whoop thing too !! I just love Emmy!! She's so cute and wholesome!! And i NEVER see her caught up in scandals which I love
What a beautiful dessert! Happy Birthday, Emmy!
I had your tshirt on a poster in my room growing up. Strange flashback
I use agar agar in similar variations of this recipe. Matcha and Moringa, Cocoa and instant coffee, Oolong tea and cinnamon, the varieties are endless. I’m addicted. Thanks for sharing your version.❤️
This is random but your voice is very relaxing!
Emmy totally deserves an Emmy 💟🥰
🎉🥳HAPPY BIRTHDAY🎂
Hope you have an amazing birthday ☺️
happy birthday emmy!!!!
Hi Emmy! Your friend was close. Although they both are made from a type of red algae, agar-agar is derived from a different species of red algae than carrageenan.
Thanks Bobby
@@manthony777 as long as you're being condescending to people attempting to prevent misinformation from being perpetuated you may wanna thank Dig Tropic too. they gave the genus and species names.
@@BobDeGuerre , I said thanks for the info Bobby. 🙄🙄🙄🙄
@@manthony777 You're still being condescending, Mikey, and I don't appreciate your pathetic attempt at gaslighting either.
@@BobDeGuerre , Bobby , you were just like this in school. Always being offended by something.. Will you ever change Bobby? Thanks for the info about aggar Bobby.
Happy Birthday Emmy! 🎂 Thanks for these delicious recipes!
This is amazing the stuff that Emmy finds out about. I love it. Seriously.
Same! I learn something new every single video! And ive been watching for years
@@TheLordOfTheCats7 💚👍😃👋😉
Omg! I remember watching all of your mre taste tests like 5-6 years ago!!
誕生日おめでとう!!! 🧋🥳🎈🎉
Happy birthday emmy! 🎂
it almost looks like a giant tootsie roll😮
Happy birthday Emmy
Happy birthday!!! I hope you have a lovely day filled with well wishes and smiles because that’s what we get everytime you post 🥺🥺❤️
Sounds very interesting, not sure if I'd try it but maybe my kiddos! I forgot to add iblove how excited you got when slicing it .
Irish moss is actually a seaweed
I was really scared diving here in Ireland, of putting my foot into the seaweed stuff, because in our waters, we have a thing called an "Irish Ell". It's exactly what it sounds like, and I was scared for my ankles.
Correct. It's a red algae.
@@josi4251 I live in Ireland and I don't remember ever seeing red algae washed up onshore after a storm. But I'll take your word for it. It's normally lots of dark green seaweed and black seaweed...and crabs, and sea shells.
The Irish moss in my flower bed is for sure not sea weed. It’s a low growing ground cover that also isn’t moss, it just looks like it.
That's the understanding in Jamaica. Here it is made into a drink.
Happy birthday, Emmy!! May all of your birthday wishes come true!! 🎉🎊🎁🎈🎂🍾
i like to add a tsp of instant coffee and a sprinkle of salt to my chocolate desserts. it's 🤤
Happy birthday. Love watching anything you try, always entertaining.
HAPPY BIRTHDAY QUEEN
This looks and sounds a lot like a food I used to eat as an exchange student. It translates as "chocolate cheese," but of course that doesn't exist in US cuisine. The flavor of chocolate pudding, but a firmer texture. I've wondered for over 20 years what that was, I'm going to have to give this a try. Thanks for sharing!
I want to try it on top of a cheesecake.
happy birthday emmy!!! 🎂🎇🎁🥳
All that chocolate, and somehow you're even sweeter 🥰
Hard to belive that a couple.years ago I happened upon a video of you eating sprouted coconut. And been here ever since lol love you Emmy!
This looks delicious for one. For two, we just got a new sink installed and I think it's the same one that you have in your recording space, just by looking at the faucet and nozzle! I was sitting there like "wait that looks like our sink" 😂
I'm sure that recipe serves more than 1 person. Maybe 4.
Another fun one, thanks Emmy. I went to watch the original video and how you said the slicing of it made you want to make it. When they cut that first slice and it clunked on the plate cracked me up. Before you mentioned liking coconut with agar-agar I was thinking I want to try this with Coconut Silk milk instead of cow’s milk. Oh, yours looked way better than the original.
Serving suggestion: use this in place of the chocolate layer in a s'more for some textural contrast.
Kind of funny reminding that the clear raindrop cake was my first video I ever saw of Emmy’s. Still here and love every minute.