Sentences with phrase «chocolate coating on»

The chocolate coating on top is SO good paired with the cookie dough center, I can not wait for you to try these.

It is also possible to pour the chocolate coating on top of the krembos.

I'd imagine they'd be delicious with a dark chocolate coating on the bottom of the cookie, but that's not going to happen with a toddler in the house.

Not exact matches

I sometimes make a white chocolate ganache and coat the chilled cake and then put on the gold coins.

Place an chocolate kiss on chocolate coated cherry (candy flat side against the end opposite the stem end of a cherry)

They don't skimp on the coating and they also use good chocolate, not the crappy stuff that tastes and feels like wax.

For Dark Chocolate You can use the Chocolate Crackle recipe on page 220 of The UnDiet Cookbook or check out these chocolate recipes on my blog for a chocolateChocolate You can use the Chocolate Crackle recipe on page 220 of The UnDiet Cookbook or check out these chocolate recipes on my blog for a chocolateChocolate Crackle recipe on page 220 of The UnDiet Cookbook or check out these chocolate recipes on my blog for a chocolatechocolate recipes on my blog for a chocolatechocolate coating:

I've made long - cooking caramelized onions loads of times... and my irresistible homemade tomato paste gets all of its character from a lengthy turn on the stove, so I figured, like chocolate and peanut butter, the two just had to be great together: slow - simmering BFFs on a fall Sunday afternoon, all of their natural sugars mingling and melting and morphing into a spectacular coating that infuses the thick, rich tomato - oniony amazingness.

The baked cookies are coated on the bottom with chocolate.

Once the truffles are all coated in chocolate, sprinkle the crushed candy cane on top and gently press it in.

Gently place one ball on top of your fork then dunk the ball into the bowl of chocolate and using your spoon, spoon over the chocolate until it is fully coated.

Roll and coat truffles in the melted chocolate and place on a non stick paper such as wax / parchment.

Lately my favorite snack has been taking half of one of these High Fiber Low Carb wraps, coating it with a light layer of organic peanut butter, sprinkling on a few semi-sweet chocolate chips, then warming it for about 15 seconds.

You will want to space the chocolates out more once they are coated and it is unlikely that they will all fit on one tray.

Our jumbo Virginia peanuts are perfect to snack on, make peanut butter with, or coat in chocolate!

Using a couple of spoons, dip each ball in the melted chocolate to coat completely and lay on parchment or wax paper until firm.

They're actually even easier to make than peanut butter cups because there's none of that annoying chocolate coating of multiple paper liners going on; you just put it all into the pan and BAM!

Cake balls are a favorite around here - I've gotten raving reviews on strawberry frosting with yellow cake & chocolate coating (chocolate covered strawberries anyone?)

As it cools, the ensuing chocolate chips will began to have what looks like a light brown coating dusted on them.

Place the banana slice (chocolate coating side down) on your waxed paper and place more melted chocolate on top.

Lay the dipped strawberries on the parchment paper (so they don't stick) and refrigerate until chocolate coating hardens.

Scrape the bottom of the fork on the edge of the bowl to remove excess chocolate, then gently slide the coated crème onto a parchment - lined baking sheet.

After fooling around in the kitchen for a while, I spread a thin coat of melted chocolate, paper thin, on a sheet of wax paper, smoothed a second sheet of wax paper over the chocolate, then rolled the whole thing up into a tight roll and slipped it into the fridge.

Using two forks, dip the balls one at a time in the melted chocolate and coat them thoroughly, then lift out and place on the wax paper - lined baking sheet.

A conveyor belt on the production line may have been dusted with flour to prevent sticking, a mould may have been coated with flour, or the chocolate itself may have been treated with starch to keep it smooth and fresh in the package.

Dried fruit and nuts are covered with chocolate, yogurt or other naturally flavored coatings, pretzels are enrobed, nuts are roasted and / or glazed, trail mixes are blended and bars are made on cold tables.

Once the cookie is coated in chocolate, use the fork to lift it out of the chocolate and tap the fork several times on the side of the bowl, allowing the extra chocolate to run off the cookie and back into the bowl.

When the chocolate is melted smooth coat your now cold snickers like balls and then place them on a parchment paper.

If you plan on taking these for a lunch or as a travel snack, freeze before hand for 3 hours and keep cool so the chocolate coating does not melt.

Once they're shaped, you can either refrigerate them so they set a bit further OR you can melt some dark chocolate (no more than 10g per bar) and dunk your bars in there before placing them on an alumium foil - lined tray in the fridge for the dark chocolate coating to set (pictured here are both bars — naked and coated).

A new twist on a classic wedding favor, these roasted almonds are wrapped in a layer of smooth chocolate and then candy - coated with a green shell.

Use two forks to «flip» the bar, until it is coated in Chocolate on all sides.

When the balls are cold and firm take one ball and place it on a spoon and lower it into the chocolate mixture and coat.

These truffles have a kind of moist cakey texture, quite sweet & tangy, goes really well with the white chocolate coating & the little almond on top gives a little bit of crunch too!

After they get a coating of the wine mixture, dip them in the toasted almond and chocolate mixture, and then place them on the cookie sheet to harden.

Also, even though your taste buds will enjoy it, munching on nuts coated in chocolate, yogurt or sugar kind of, err, cancels out the health benefits.

With an almond on top and a chocolate coating, the candy bar is complete.

If you find that the chocolate coating is firming up too quickly before you can finish coating the whole batch of balls, stop halfway through and sprinkle the salt on the finished balls before coating the rest of the batch.

Take your filled banana pieces from the freezer and dip - one at a time - in the chocolate mixture, coating all over and placing back on the parchment paper.

Set stuffed jalapeño peppers on a plate and drizzle chocolate over them until they are thickly coated.

These specialists work not only on chocolate products but also on fruit and wafer - based confectionery products, biscuits, different coatings and chocolate ingredients for the company's ice cream products.

Whole natural almonds have been popular for chocolate coated almonds and chocolate bars; they also promote healthy positioning and premium appeal.2 Almond slivers are popular as toppings in or on chocolate bars and in fruit - nut clusters, and appeared to bolster the «indulgence» factor with consumers.2 «Indulgence» is also the dominant positioning platform at the core of all product launches in the chocolate confectionery category.2 Almond pieces have recently grown in popularity as the favored form in chocolate, surging from 25 % in 2014 to almost a third in 2016.1

Access U.S. Dairy Export Council prototype formulations for inspiration on a wide range of indulgent confectionery applications, including chocolate, aerated products, caramel and toffee and compound coatings.

While wonderful on its own, it tastes even better with a layer of mint flavored cream and a thin coating of dark chocolate.

A Leader in Compound Ingredient Solutions As the world's largest manufacturer of compound coatings and inclusions, Barry Callebaut is dedicated to educating and training food manufacturers and confectioners on the benefits of working with compounds, versus chocolate.

Spoon the melted chocolate over the bars until the bars are fully coated with chocolate on all sides.

Place the coated bars on a cooling rack or back onto the parchment covered board and let the chocolate solidify before placing them in a sealed container and storing in the fridge.

Slowly lift it out, letting the chocolate drip evenly off the sides to make a smooth, thin coating on top.

«Glue» on an orange candy - coated chocolate sprinkle (or a regular orange sprinkle) for a carrot nose.

Place each chocolate coated macaroon on a parchment lined plate or tray.