Sentences with phrase «bitter sweet chocolates»

I use coconut flour and a blend of semi and bitter sweet chocolates.

I used a Scharffen Burger Semi Sweet bar, but any semi sweet or bitter sweet chocolate will do.

I grated about a half a tea spoon of fresh ginger into the mix and it gives theses a great subtle ginger flavor that complements the bitter sweet chocolate.

Not exact matches

(not that I'm complaining, it came out pretty awesome, just the chocolate came out bitter than sweet)

Regardless, the dark chocolate is the perfect slightly bitter compliment to the silky and sweet caramel filling.

You probably already know Nancy from The Bitter Side of Sweet since she always brings us amazing dessert roundups like these 25 Healthy Desserts or even something more indulgent like 100 + Peanut Butter and Chocolate Desserts, but today she is helping us satisfy those sweet snack cravings.

The dates are plenty sweet to counteract the dark, almost bitter chocolate flavor — it was the perfect balance for our taste, but if you have more of a sweet tooth you could use whatever non-dairy chocolate you like!

With the Woolworths dark chocolate chips and carob combo, the mouse layer tastes very dark and sweet - bitter, not like the happy fluffy cow - infused mousses the locals may be used to, which suits my stomach perfectly!

The bitter chocolate sauce complements the sweet ice cream perfectly, and the bourbon in the sauce, well... it complements the bourbon in the ice cream?

I have gone for the classic dark chocolate here, I really like the slight bitter flavour of the chocolate with the sweet mint of the sweets.

They are crunchy and have the essence of chocolate, but be forewarned, they are not sweet, but really quite bitter and have a bit of a fermented flavor.

I have been trying RAW Chocolate for a while now, and I just can't EVER get it right, i stir as much as i can but I always end up with some bitter sections and some sweet sections.

I'm convinced all my sour and bitter taste buds were somehow replaced with sweet taste buds, because I really can't get enough chocolate.

Today, I'm sharing the world's most perfect sour cream pound cake, studded with fuschia pink empress plums, tart and sweet and jammy, and rich, bitter dark chocolate and served warm with a scoop of creamy vanilla bean ice cream.

Bitter sweet grapefruit peel candied to perfection and dipped in sweet, creamy white chocolate.

The white chocolate adds a nice sweet balance to the bitter.

My chocolate was > 80 % which made it quite bitter but just the way I love it Mine were less sweet but on purpose!

White chocolate makes a really good combination with the bitter matcha creating a good balance between bitter and sweet.

I actually like the bitterness of 100 % in a thin layer around the sweet coconut interior, but usually I use 75 % dark or something similar because no one else in my family likes chocolate that bitter (sorry that wasn't clear in the recipe... I'll fix it!).

I have made this using Bittersweet chocolate, semi sweet, and milk chocolate I love the bitter sweet but the semi sweet I added instant espresso powder to and it was so yummy.

I wanted it to be barely sweet, so that the chocolate's earthy, bitter taste can come through, and not get drowned in sugar.

The super sweet filling is enhanced by the warm bourbon and perfectly balanced with the toasted pecans and dark, bitter sweet, chocolate.

The bright tartness of the cranberries combined with the tart and sweet of the orange and the bitter sweetness of the chocolate chips — there are so many wonderful flavors layered together!

The premium bitter dark chocolate was a good foil to the sweet (overly?)

EJ's Old Fashioned Manhattan — 11 old forester bourbon, carpano antica sweet vermouth, luxardo cherry juice, maple syrup, chocolate bitters

Bitter sweet green tea muffins mixed with sweet creamy white chocolate chips.

It's typical to add bitter - sweet or even unsweetened chocolate to Mexican moles, but you don't taste the sweetness as much as the aroma.

You can use chocolate chips or chocolate chunks for this recipe, either the milk, semi-sweet or bitter - sweet ones or a mix depending on your preferences.

It was that almost sensual description of preparing the mole sauce, with its seductive aromas from roasting and grinding the nuts and spices, and the intriguing addition of bitter - sweet chocolate, that captured my imagination and curiosity.

Chop a tablespoon's worth of quality dark chocolate (I recommend using 55 % so that it is still sweet, any darker and you'll have a bitter cup» o'joe) and add it to a butter warmer (or small sauce pan) on the stove.

Place 3/4 of the semi-sweet and bitter - sweet chocolate into a dry, clean glass bowl.

Ruby chocolate is claimed to offer a new taste experience, which is neither milky sweet nor bitter.

Delicate chocolate thins made from our sumptuous bitter sweet velvety dark 73 % chocolate and a splash of mint oil to cool your taste buds with a sublime and refreshing taste experience.

In fact, I always thought it was a little funny tasting; it was sweet and savory yet bitter, with obvious flavors of chocolate and peanuts.

The challenge with this recipe was being able to add enough ingredients to the sweet potato to make it taste and act like chocolate mousse, without diffusing the sweetness too much and making it taste bitter.

Cookies & Corks unique flavors include: Espresso Chocolate Peanut Butter < Click Here > A chocolate lovers dream Sea Salt Chocolate Oatmeal < Click Here > Savory sea salt is sprinkled on each crunchy chocolate chip oatmeal Apricot Sage < Click Here > The sweet apricot and bitter herb White Cheddar Rosemary < Click Here > Salty and herbal notes Ginger Molasses < Click Here > Deliciously balanced and spicy Zesty Lemon < Click Here > Not - too - sweet, not - too - taChocolate Peanut Butter < Click Here > A chocolate lovers dream Sea Salt Chocolate Oatmeal < Click Here > Savory sea salt is sprinkled on each crunchy chocolate chip oatmeal Apricot Sage < Click Here > The sweet apricot and bitter herb White Cheddar Rosemary < Click Here > Salty and herbal notes Ginger Molasses < Click Here > Deliciously balanced and spicy Zesty Lemon < Click Here > Not - too - sweet, not - too - tachocolate lovers dream Sea Salt Chocolate Oatmeal < Click Here > Savory sea salt is sprinkled on each crunchy chocolate chip oatmeal Apricot Sage < Click Here > The sweet apricot and bitter herb White Cheddar Rosemary < Click Here > Salty and herbal notes Ginger Molasses < Click Here > Deliciously balanced and spicy Zesty Lemon < Click Here > Not - too - sweet, not - too - taChocolate Oatmeal < Click Here > Savory sea salt is sprinkled on each crunchy chocolate chip oatmeal Apricot Sage < Click Here > The sweet apricot and bitter herb White Cheddar Rosemary < Click Here > Salty and herbal notes Ginger Molasses < Click Here > Deliciously balanced and spicy Zesty Lemon < Click Here > Not - too - sweet, not - too - tachocolate chip oatmeal Apricot Sage < Click Here > The sweet apricot and bitter herb White Cheddar Rosemary < Click Here > Salty and herbal notes Ginger Molasses < Click Here > Deliciously balanced and spicy Zesty Lemon < Click Here > Not - too - sweet, not - too - tart cookie

The toffee was perfectly crunchy and buttery, the bitter - sweet chocolate balances out the sweetness of the toffee.

salt 1 tsp.pure vanilla 1/2 cup chopped walnuts or pecans 1/2 bag of bitter - sweet Ghirardelli chocolate chips

They're sweet, salty, and a little bitter from the rich dark chocolate.

It's a dark chocolate bar that is neither too sweet nor too bitter.

Eating treats such as chocolate and ice cream too early outside the womb can reinforce their preference for sweets, making it more difficult to introduce bitter foods like vegetables.

This 70 % dark chocolate bar has a rich flavor that's not bitter and not too sweet.

It may have something to do with the fact that dark chocolate's more bitter, and less sweet flavor can slow the rate that your stomach empties by 30 percent for 45 minutes after a meal.

The greater the cacao content, the less sweet and more bitter the chocolate is going to be.

I've only tried Stevia (brand matters - it can be very bitter or leave a hollow sweet taste that doesn't play well with chocolate or naturally bitter foods) and lo - han or monk fruit, which has a honey like taste.

Beets & chocolate - the Yin & Yang of flavours, the sweet and the bitter.

I don't crave sweets apart from dark chocolate but I may give this one a try Do you think it would work with just stevia or would it be too bitter?

And heads up: at levels higher than 80 % cacao, chocolate bars can be quite bitter because they aren't cut with much sugar, so they may not satisfy your sweet tooth.

I like to have 75 % cocoa chocolate, which for me is not too bitter and not too sweet.

But these chocolate bars can taste somewhat bitter, and are sometimes not very enjoyable depending on your bitter taste receptors and preferences (though it is possible to train your taste buds to appreciate things that taste less sweet).