you always brighten up the day with that radioactive glow, thanks futurecanoe

As an ex-baker the biggest advise i can give for desserts is to stop using raw sugar it creates large crystals when cooled back down creating that granular texture. Caster or powdered sugar is best for anything where a smooth texture is the goal. raw sugar should be fine for baked goods such as cookies and brownies and will even give more flavour but it's definitely not for something like a pudding/flan (or chocolate moist cake).

For Brigadeiro, 2 things. 1. You didnt cook it enough, you gotta cook it for ~20mins on low heat until it gets really THICC (it will seem like a coherent mass, not quite liquid), just beware of the bubbles throwing boiling chocolate at you. 2. You gotta chill them before rolling, like let chocolate cool and 30mins in fridge, and I wouldn't use gloves to roll them, my way is Soup Spoon for getting a bunch of almost equal chunks ready, and buttered hands to roll them.

The thing with brigadeiro is that you need to boiled the shit out of it, I stay for almost 15/20 minutes in the lowest heat possible, you need to take it out when you pass the spoon in the bottom of the pan and you can clearly see the bottom, it gonna thicken just a little bit after is cooled, and u dont need to roll it, you can simply eat out of the tray

for the first chocolate "cake" recipe add a couple tablespoons of the sugar to the agar agar and mix them together. this will help the agar agar distribute more evenly into the mixture

For the first recipe, it's best to premix agar powder with the granulated sugar, because agar agar will absorb liquid quickly and can stick to each other instead of dissolving, thats why the pudding didn't hold shape and agar agar bits are everywhere. Also, agar agar dissolving point is 90c, so higher heat next time should do the trick. Hope this helps 🫶

"today we're making Mexican hot chocolate" *uses Dominican chocolate*

First recipe: slightly changes the recipe, slightly fcsk it up, reflects on the reason, says maybe it's because of that change. I love this channel.

Someone already mentioned to not use raw sugar. The other (smaller) issue would be to use chocolate bars instead of chocolate chips. Chocolate chips are not good for melting; they typically have more cocoa solids and less cocoa butter in order to retain their form when baking. That would also contribute to the first recipes being grainy.

In case no one has told you, the transition was absolutely stunning. Incredible work.👏👏👏

You were absolutely born for this, man. Please don't ever change.

3:27 “im going to spread it out evenly and stab the spatula into your heart” lmao 😂😂😂

Here's how you make brigadeiros: you should add the condensed milk and cocoa powder in a pan and mix it really well before turning the stove on (at this point you can also add a little bit of heavy cream if you wish for the consistensy to be more "liquid", and this is good for pouring on top of cakes or pies). I like to do this to avoid the possibility of there being cocoa lumps in the final result. After that, try to cook the mixture on medium/low heat (avoid using high heat because the condensed milk is mainly sugar, meaning that it burns really easily). Mix it thoroughly, like your life depends on it unitl you see it starts bubbling. I like to cook for one more minute or so after it starts boiling but not for too long, in order to avoid burning the brigadeiro. At this point you'll notice it's not sticking to the bottom of the pan anymore, meaning that the sugar in the condensed milk has caramelized and your brigadeiro is basically ready. Turn the stove off, add a nub of butter (when I mean nub, I mean nub, like don't add too much). Pass the mixture to a flat plate, like the flattest plate you can find, this way it'll cool faster. Then, let it cool in the refrigerator for a couple of hours (I usually leave it overnight, but you don't need to cool it for this long). After cooling, the brigadeiro mixture should look really sticky. You then spread a little bit of butter on your palms so that the mixture won't stick to your hands (you could use oil, but it tastes kinda disgusting) and then form medium-sized balls (the ones you made in this video were a little bit too big, maybe use a tablespoon to measure), rolling them real nice with your palms. You can roll the brigadeiros in sprinkles or whatever you wish for, but I prefer to use cocoa powder, not too much, just enough to cover the balls. Please notice me.

good job pookie 😊😊 the food today looks edible

This dude needs to get to 2mil his cooking is interesting and funny at the same time

Dude that egg transition genuinely made me laugh, that was hilarious

I tried the moist cake recipe today! It was my first time baking anything, and it went very much okay! I used a bit too big of a sheet pan and it came out very thin (around 1.5cm) and I might be coping, but it's very tasty, with the bottom being moist and gooey and the top being crunchy. I added a bit of melted chocolate to it and I think because of that I baked it for over 40 minutes, because no matter how long it's been the toothpick came out kinda wet, but it was most definitely cooked through.

Where did the water in the upper left corner come from? 10:12

4:22 wait why did i expect theres gonna be a chocolate recipe with some pasta involved

I LOVE HAZELNUT CRACKLES. When I was roasting hazelnuts all the time to snack on, I'd carry them over to somebody and say something like "listen to this" and hold up the hazelnuts. They'd think it was just me being weird, until they heard the ACTUAL HAZELNUT NOISES. 10/10 harmless jape highly recommend. Also the hazelnuts taste great

In my experience making agar agar, it is better to mix the powder while the water is cold. When you dump it in hot water, it instaneously cooked and won't disperse well into the liquid, hence it's cooked as granules and gives that texture

You know it's good when he swings left to right while eating it 8:35

I made the no-bake peanut butter one. I tempered the chocolate though. Honestly a pretty solid recipe. I enjoyed it too.

2:25 Lmfao no💀😭

4:13 that’s crazy 😭

I based my enjoyment of your videos on how you say "one through teen" (one through ten) and then at 6:02 my whole world shattered.

I love how all videos are just fun to watch even though I have no plans on trying any of your recipes.

I never get excited when someone posts, but it brings me a slight joy when I see a new upload from you 🤷🏼‍♀️

For the brigadeiro, i think making it with whether cocoa powder or anything that's sweet chocolate powder (here in Brazil i usually use Nescau) it's pretty good, since that's the original recipe. But you should have kept the brigadeiro for longer in low heat or until it had to stick out of the pan itself, it has to have a bit more of consistence. When you notice that you can roll it up with just a bit of butter/oil in your hands without sticking, you'll know you hit the right spot. Also i would recommend doing with bare, clean hands, not gloves if you want to really have that "homemade" feeling lol. Edit: OH and also let it chill for about 30min ~ 1 hour, it usually gets a bit more harder and with more consistency. :)

3:16 AYO?🤨📸

This video made my day. Your positive energy is contagious!❤❤❤

0:57 ✨AGAÆAGÆUGH✨

i like how you give us thorough instructions like we will follow your cooking

The frustrating thing about non stick pans is that they will become sticky again if you don't treat them right. I usually avoid using it because my stainless steel pan can be abused way more! (higher heat etc)

as a Brazilian, the brigadero got me, but your efford always amazes me and wins, cheers man, your low ball efford is a isnpiration!

for the mexican hot chocolate i recommend you try chocolate ibarra its much better and and more traditional if you cant find it chocolate abuelita is a close second

At least your dad left heavy cream before he went out for milk all those years ago.

Everytime this guy posts, my day just gets a bit better.

why ur house leaking on your stove at 10:16 dawg 😭😭

You're doing an amazing job...keep up the great work I really enjoy your videos!🤧❤

4:33 A sign of a true cook

For some reason I was waiting for you to upload a video this whole day I checked your channel like 15 times until now You're just awesome

Why are these videos always so great. 😭😭

The chocolate cake reminded me a lot of the chocolate cake in the Mathilda movie! Looked delicious!

You don't add agar agar when the mixture is already heated that will just creat lumps. You need to mix it, let is stand for a few minutes then mix it again before heating the mixture and contue mixing as you cook.

Love the consistency dude ❤🔥

8:30, I made these once with added chocolate protein powder, and I tell ya, adding that made it even better! 😋🍫

7:05 It's "staple" in your diet not "stable" unless you're...horsing around.

This channel is perfect for beginners. You’ll know what not to do

yummm i love meiji chocolate, especially the matcha one!!

I made the PB bars, they were so good I ate everything at once!!

As a Brazilian I feel attacked by those "brigadeiros" you make. 10:44

Have you ever made something and had the right ingredients for it?

2:11 WAYY TOO OUT OF POCKET ☠️☠️☠️

Just one video from Future Canoe makes my day 10x better

Love the slight change-up in editing style with all of the ASMR cuts at the beginning

Your videos are so interesting and satisfying to watch ♥️

you should have cooked the brigadeiro for longer. The longer you cook it develops a more solid structure.

I was so excited to see you were making brigadeiro and then you actually started making it and all the joy left my body. Oh also if you’re ever too lazy to make them into balls whenever we make it at home we literally just leave it in a dish in the fridge and grab a spoonful whenever we want.

It’s always a good day when future canoe drops

Unlike animal gelatine, agar agar (agar) can withstand a more heat and so don't be afraid to heat it up more and longer next time to fully dissolve/melt the granules. Also either whisk it or mix it in with sugar beforehand to avoid lumps.😊

1:46 Current mood, could use a hug lmao

Ayyyy thats awesome that you found Cacao guy. I've tried a few of his recipes but honestly his videos are so soothing

Never knew you could make brigadero resemble a liquid so much. Also you can eat straight out of the tray

1:35 WHY THIS LOOKS LIKE A PIECE OF GROUND ?

3:51 FINALY I FOUND SOMEONE that thinks the same thing about food than me ! Thank you for saying that.

I love chocolate cacao. Real neat videos.

9:35 yeah i knew that already, beacuse of my all time favorite recipe, you put cocoa powder in a cup and peel a banana and just dip it in the cocoa powder and eat, you should try that one, it's the simplest recipe ever

@ 0:40 I thought I was having a stroke right there lmfao

You’re doing great pooks, but the food ain’t 😊 Edit: im not new here ik he can’t cook 😞😞😞😞

As a chocolate lover this video made me happy

2:24 smooth transition🔥🔥🔥

i love how every dish looks either radioactive or broken :3

Just so you know, expiration dates on packages are almost always lies c: they rarely have anything to do with how long a product stays good and in some cases they are literally just based on vibes trust your nose and your eyes and you'll be fine

When rolling brigadeiro I just use my bare hands coted with a little bit of oil or butter and add more when the brigadeiro starts to stick again. The sprinkles are important cause it helps to not stick and make a mess. I have a hard time getting the brigadeiro in the right consistency, so normally, I just make pan brigadeiro that is eaten with a spoon

Idk why but the way he says coco powder is so cute 😭💗

“Chocolate, in the chip form” poetic as always, Mr. Canoe

8:19 looks like a hash block 😂

As a long time fan of Chocolate Cacao's channel, I was not expecting to see his video pop up into one of your amazing videos

best transition ive seen it was so clean my guy

if you hear that its the police coming to get me for the way I cut it LOL 5:29

yes i’m brazilian, yes i was triggered by that, but the thing is: you need to cook the brigadeiro for longer, then it will be easier to work with, also use butter instead of oil and no gloves. this consistency though would be perfect to eat with a spoon, as we call it brigadeiro de colher. You did great actually, just not the right way to eat it and i’m so happy you’re including brazilian recipes on your channel!!!!

another important thing when working wit agar agar additionally to the other comments I already saw is to dissolve it while the liquid is still cool, so it doesnt clump and can distribute throughout the mixture.

Also as long as the dough is firm enough you don't need to use oil to roll the brigadeiros, just wet your hands with water and they won't stick.

07:59 you said "gluten free, no baked (or something) *AND VEGAN* " bro you put butter in it xD

12:15 bro got whisper by nuts 💀

Agar agar needs to get pretty damn hot and for a decent while. Agar agar sets with a decrease in temperature. One way to check if its gotten hot enough is to take a bowl of cold water and a spoon, dip the spoon in to get a film of stuff on it, put the bottom of the spoon on the cold water’s surface, if it solidifies its ready.

There was under one hundred thousand subs when I started watching. It's cool to see how many people get to enjoy these videos now.

For the Brigadeiro you Should use a finer chocolate powder or just pass through a fine strainer, and let a little more time in the low fire, just until look like a thick cream. and you can use a little of butter to roll the Brigadeiro if you want you can also eat without rollig just spread in a plate and let cool, in some Places here you eat without the sprinkles.

2:20 I only see 5 egg yolks!! WTH

Brazilian here and with the brigadeiro you cannot stop stirring as well as cook it for at least 15-20 minutes and then let it cool down as much as possible in order to roll into balls

Best non-chocolate desserts would be awesome sometime!

eclairs are not difficult at all, i think the most challenging part for you would be the piping part and even that is pretty forgiving. try it!

11:12 babe that's looking like poop 💩

that transition was as smooth as the first chocolate moist cake

THE KING HAS POSTED

11:02 yes, yes i am, and i hate you

The peanut butter bars look so good 😭

Love the way you say moist

You should make Glühwein, a German mulled wine. I just made some today, and I loved it. Would love to see your thoughts on it!