Not exact matches
I let 3 or 4
chocolate chips
melt in my mouth, one
at a time, after some of my meals.
Place the coconut candies into the bowl / pot with the
melted chocolate, one
at a time.
If you can not find great white
chocolate (which
melts well) or
melt white
chocolate easily (it is tricky and you must do this slowly), then use white
chocolate confectioner's discs, available
at culinary stores.
I ran out of butter without realizing it, my husband couldn't find the
chocolate candy
melts at the store, and my heavy cream was suspiciously gloppy, even though it was not
at its sell - by date yet.
Really cinnamony, soft, and airy: — RRB --RRB--RRB--RRB- They're actually small so 18 of them came out which is great because next week, when I get back to my gym, I'm going to throw some in a bowl of milk and eat them all
at once postworkout >:-D When they were ready, I covered them with
melted 87 % dark
chocolate, using 5 squares to cover them all.
Heat another 30 seconds, and stir
chocolate until completely
melted, which may take
at least 30 seconds of stirring.
One of the easiest ways to achieve this point is to place the
chocolate in the microwave for 30 seconds
at a time until the
chocolate is
melted; but be especially careful not to over do it.
Mix the roasted and ground hazelnuts (I roasted them for 15 minutes
at 160 °C) and
melted chocolate.
I would have to guess that it probably would work, but white
chocolate really isn't
chocolate at all (and definitely has a different nutritional / antioxidant profile), and its ingredients may react a bit differently in
melting to combine with the evaporated milk.
Melt the
chocolate chips and coconut oil (if using) in the microwave for about 3 minutes
at 50 % power, stirring after each minute (see note).
The ends may also be dipped in
melted dark
chocolate at this point.
In a medium glass bowl, microwave the
chocolate at high power in 30 - second intervals until
melted, stirring between intervals.
You should be able to
melt the
chocolate at a low temperature if you use a double boiler (use a glass bowl over a pot of steaming water).
Add in
melted white
chocolate and whipping cream, 3 tablespoons
at a time and add in more to achieve desired consistency.
If
chocolate chips have not
melted, microwave another 30 seconds
at 50 % power until
melted.
Zap for 20 seconds
at at time until the
chocolate starts to
melt.
Pour the
melted white
chocolate into the bowl and continue whisking, adding milk, a little
at a time, to achieve a good piping consistency.
Add cocoa powder, caramel sauce, and
melted chocolate to the mixer and beat on low speed
at first so as not to have cocoa powder all over you.
The launch was held
at the
Melt chocolate shop in Holland Park.
Continue microwaving and stirring
at 30 second intervals until most of
chocolate is
melted and a few solid pieces of
chocolate remain.
Frosting and white baking chips (which are not real
chocolate, but are easy to use here because they set up nicely
at room temperature after
melting) together do have a strong vanilla flavor, but they're almost too sweet.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini
chocolate chips (or finely chopped semi sweet
chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter,
melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese,
at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet
chocolate finely chopped
Place the chopped
chocolate and butter in a small heat - safe bowl and
melt in the microwave in 30 - second bursts
at 70 % power or over a double boiler, stirring until
melted and smooth.
ONLINE EXCLUSIVE 12oz cellophane bag of rich and buttery white
chocolate to
melt into your coffee or hot cocoa
at home.
Dip into
melted chocolate leaving a small circle uncovered
at the base of the toothpick.
We never did have the gelato, but their hot
chocolate, served with pitchers of steamed milk and
melted chocolate for you to mix
at the table was amazing.
I have made crispy treats similar to these - with rice puffs, peanut butter, honey and rice syrup, and some
chocolate chips for flavor - and they set
at room temp just fine (on hot days they
melt in your hand, but that's part of the fun;)-RRB-.
Usually that's enough to
melt all the
chocolate but if not I'll zap it a bit more 5 - 10 seconds
at a time.
At this point, I put some
chocolate chips on top and spread them around as they
melted, but that it also optional!
Chopped the white
chocolate and
melt it in a microwave
at 30 second intervals stirring in between until completely
melted.
If using, heat extra white
chocolate chips in a microwave - safe bowl for 30 seconds
at a time until
melted.
Is it
at all possible or advisable to, perhaps,
melt unsweetened
chocolate and whisk in sugar to use in this way?
One
at a time, dip half of each orange wedge into the
melted chocolate then lay flat on prepared baking sheet.
It is not the result of being especially rich with cream or stiff from eggs, but because
chocolate is
melted into the pudding
at the end, firming up the custard as it cools.
Chocolate chips are
melted in
at the end and then it just cools for a bit on parchment paper.
Dip each truffle pop into the
chocolate, making sure the
melted chocolate reaches up to the ring of solid
chocolate at the base of the stick to seal the ball completely with coating.
Melt the last of
chocolate, and portion small spoonfuls of
chocolate into the cups, one cup
at a time, immediately dropping the pan repeatedly on the counter to flatten each cup.
Melt the remaining cup of
chocolate chip until stirred smooth (I prefer 30 second increments in the microwave
at 50 % power).
Stir
chocolate until
melted, taking care to not break the
chocolate (if it does break, simply add a bit of boiling water a little
at a time and whisk vigorously until smooth again).
If
chocolate is not smooth and completely
melted continuing microwaving
at half power, in 20 second intervals, stirring after each interval.
If you can
melt chocolate and have a modicum of patience then you can make
chocolate truffles
at home.
For the pie: 1/2 cup firm silken tofu,
at room temperature 3/4 cup sugar 1.5 oz bittersweet
chocolate,
melted and cooled 1 tsp vanilla 2T cocoa powder 1T Ener - G 1/4 cup warm water
Depending on your mood, make either, but
at your own caution, for
chocolate,
melting and caught between each crevice, really makes all the difference.
At the same time, using either a double boiler or a small pot,
melt the coconut oil and the
chocolate together.
Cinnamon -
chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter,
melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark
chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except
chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for
at least 1 day or up to 2 weeks, inverting jar occasionally.
It's cooked
at a lower temperature and the
chocolate and butter are
melted over the stove top before going into the batter.
From
melt - in - your - mouth
Chocolate Chip to gooey Marshmallow Pies, sweet Apple Crumbles to rich Toffee Bars, let baking expert Roben Ryberg show you how to make everyone's favorite treats — gluten - free
at last.
But here is a good example of some Coconut Blueberry
Chocolate Bark: (and a great site as well) http://lifeasadreger.wordpress.com/2010/10/18/paleo-coconut-blueberry-bark/ For mine, I used a bag of Vegan Dark
Chocolate Chips that I got
at Whole Foods,
melted together with some Coconut Oil.
Let sit for
at least 30 seconds to allow the
chocolate to begin to
melt.
Whisk until
chocolate melts and let sit
at room temperature until it thickens slightly.