While the cookies are cooling,
chop the dark chocolate into small 1/4 inch chunks.
Chop your dark chocolate into shards.
Roughly
chop the dark chocolate into bite size chunks, add to the dry ingredients and stir to combine.
«I love to
chop dark chocolate into squares and add them into a smoothie,» says Sass.
Not exact matches
I opened up all my cupboards, thought about what kind of nutrition I wanted to get out of my snack (fiber, vitamins, minerals, protein, carbs, heathy fats),
chopped a
dark chocolate bar in half, turned on my hob, added some water to a small pot, took out a bowl and threw in a bunch of seemingly random ingredients, rolled that dough
into truffles, dipped them in what was by then melted
chocolate, stuck the truffles in the freezer for 8 minutes and BAM!!!!!!!!!!!!! They were ready!
I skipped on the bourbon but had some left over
dark chocolate pb cups I
chopped into chunks and threw them in.
good quality
dark chocolate,
chopped into chunks flake sea salt to finish
Mexico: Mexican
chocolate shortbread cookies —
dark chocolate, spiced with cinnamon and cayenne pepper Mexican Wedding Cakes — these are known by many names — snowballs cookies, Russian tea cakes, or polvorones — made with lots of butter, flour, powdered sugar and finely
chopped nuts, rolled
into balls, and profusely dusted with sugar, they do resemble snow balls indeed.
The
dark chocolate, since it's
chopped instead of using chips, melts
into these gorgeous ripples of richness throughout, balanced by just a kiss of sea salt scattered on top.
You just pour a bunch of
chocolate chips (or
chopped dark chocolate, if you prefer)
into a bowl and add a little vanilla and a tiny bit of salt.
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.
Chop 6 ounces of any
dark chocolate (or use
chocolate chips) and put it
into a stainless steel bowl with 1 - 1 1/2 teaspoons of clarified butter or ghee (or 1 tablespoon of vegetable shortening — but not margarine).
Crunchy, fresh toasted hazelnuts and
chopped California orange peels diced and
chopped into our
dark chocolate cupcake - shaped clusters of deliciousness!
1 pound semisweet
chocolate chip cookie dough 1/2 cup
chopped walnuts 1/3 cup sugar 1/4 cup cornstarch 1/8 teaspoon salt 5 large egg yolks 2 1/3 cups whole milk 2 tablespoons unsalted butter 1 tablespoon
dark rum 2 teaspoons vanilla extract 3 medium bananas, peeled, cut
into 1 / 2 - inch thick slices 1 cup chilled whipping cream
Ingredients 1 tbs olive oil 1 onion, finely
chopped 1 organic free - range chicken, cut
into at least 8 pieces 1 tin of tomatoes 1 small bag of prunes 4 cloves of garlic, crushed A couple of handfuls of pine nuts 1 tbs ground almonds 1 tsp Cinnamon 25g
dark organic cooking
chocolate
* 1 head of cauliflower, preferably organic, bottom trimmed off and separated /
chopped into florets * 6 cloves of garlic, unpeeled * 4 tablespoons olive oil - I used blood orange olive oil, but you could use any fruity olive oil * 2 tablespoons balsamic vinegar - I used a
dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons
chopped fresh mint (or use fresh tarragon, parsley or basil)
Upside down pear
chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies, and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored and each cut
into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted butter 112g (4oz)
dark chocolate,
chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cake pan.
multy grain or wholemeal bread, sliced (and lightly toasted, if you prefer) maple syrup hazelnut butter fresh figs (ripe but firm), cleaned and cut
into quarters shelled hazelnuts, coarsely
chopped dark chocolate, preferably Fairtrade
Little cocoa bites... I made a version with pure cocoa butter and vanilla powder as a mild creamy base and a way to hold the berries together, then I went on to melt some
dark chocolate into the bottom of mini muffin cups and topping with
chopped macadamias and inca berries.
I have tried using both
chocolate chips (Ghirardelli baking chips - 60 % cacao) and
chopped (
dark)
chocolate, and I prefer the
chopped chocolate as it melts better
into the cake (the chips only partially melt).
Optionally, add coarsely
chopped toasted hazelnuts, and 50g
chopped dark chocolate, and push
into the batter.
3 cups of white flour 1 sachet of dried yeast 1 teaspoon of sugar 1/3 cup of melted coconut oil 1/4 cup of coconut sugar 3/4 cup of lukewarm unsweetened almond milk 1/2 cup of lukewarm water 60gr of Mia 100 %
dark chocolate chopped into small pieces 1/2 teaspoon of cinnamon A pinch of sea salt
1) Pre-heat oven to 350 deg Fahrenheit (175 deg cel) 2) Generously grease a square or rectangle baking tin with butter 3) Place
chopped dark chocolate in a heat - proof bowl 4) Melt butter in a small pan and then pour melted butter over
chopped chocolate, stirring until
chocolate is completely melted 5) Add the sugar and mix well until sugar is dissolved 6) Add in the eggs and beat well, followed by vanilla extract until well - combined 7) Gently mix in the dry ingredients (almond meal, cocoa powder, baking powder and salt) 8) Pour batter
into the greased baking tin, and spread out evenly 9) Sprinkle
chopped walnuts evenly over the batter 10) Bake for 30 to 35 minutes or until a toothpick inserted in the middle comes out clean 11) Remove from oven and allow to cool completely before cutting
into squares
Ingredients 2 handfuls of fresh spinach leaves, cleaned and
chopped 1 banana, peeled and cut
into slices 50 ml natural coconut milk with no added sugar or flavourings 50 ml rice milk with no added sugar or flavourings 1 tablespoon agave syrup a squeeze of lemon juice 2 - 3 pinches vanilla powder
dark chocolate shavings, for -LSB-...]
1/2 cup organic canola oil or high - oleic safflower oil 1/2 cup + 1 tablespoon organic sugar, divided 1/2 cup maple syrup 1/4 cup agave nectar 1 T. almond milk (can substitute dairy milk) 2 teaspoons peppermint extract 1 teaspoon vanilla extract 2 cups whole wheat pastry flour 1/2 cup unsweetened cocoa powder Rounded 1/4 teaspoon salt 1 teaspoon baking soda 1 teaspoon baking powder 3.5 ounces 70 % or 72 %
dark chocolate,
chopped into small chunks
2 1/2 cups whole wheat pastry flour 3/4 cup packed brown sugar (or more, to taste) 1 Tbsp baking powder 3/4 tsp salt 1/2 tsp cinnamon 1 1/2 cups mashed ripe bananas (about 3 large) 1 cup skim milk (or almond milk) 3/4 cup creamy natural peanut butter w / salt 1 tsp vanilla extract 1 egg 100g (3.5 oz)
dark chocolate,
chopped into small chunks
(1 bar) Endangered Species
Chocolate Dark Chocolate with Almonds and Cranberries (Wolf), coarsely
chopped into 1/4 inch chunks
I can't wait to try this without the cinnamon and some
chopped dark chocolate melted
into it instead.
Ingredients multy grain or wholemeal bread, sliced (and lightly toasted, if you prefer) maple syrup hazelnut butter fresh figs (ripe but firm), cleaned and cut
into quarters shelled hazelnuts, coarsely
chopped dark chocolate, preferably Fairtrade
Ingredients 3/4 cup whole wheat flour 1 medium sized beet, peeled and
chopped into large chunks 1 container vanilla Chobani yogurt 1 tsp vanilla extract 1 tsp raspberry extract 1 tsp baking powder 24
dark chocolate covered almonds 10 roasted almonds, ground through a food processor 1/2 cup raw shredded coconut + 1/4 cup for topping 1 egg
* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup cocoa powder (I used Dagoba organic, fair - trade cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup
dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade
dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark brown sugar) * 1 bar / 3 ounces
dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark C
chocolate with mint,
chopped into 1/2 inch pieces (I used Theo Peppermint Stick
Dark Chocol
Dark ChocolateChocolate)
salt 2 T coconut oil (divided
into two 1 T servings) optional: 1/4 crushed nuts like walnuts or pecans (I used 1/4 cup walnuts) optional:
dark chocolate chips (I
chopped up 1/4 of an Alter Eco Blackout Bar for this recipe, which has 90 % cacao content) **
106 grams / 3 -3 / 4 ounces / 2/3 cup extra
dark chocolate baking chips (I like Guittard's), lightly
chopped, or
dark chocolate bar
chopped into small pieces, reserving a tablespoon or two to sprinkle over the top of the cake batter
Chop up the
dark chocolate into small chunks and place in a heatproof bowl.
Now
chop the mint
dark chocolate bar
into small chunks (about 1/2 cup total).
Fold in the
chopped dark chocolate, and scoop
into your muffin tin lined with parchment baking cups (the
chocolate will stick if you only grease, so make sure to line).
1/2
dark chocolate bar (
chopped into chocolate chip - sized pieces).
A note about the
chocolate... I prefer
dark chocolate, and I prefer to
chop a bar of it
into chunks rather than use chips.
Ingredients: 175g plain flour 85g butter,
chopped into pieces 2 tbsp icing sugar 1 tsp ground cinnamon 3 large eggs 300g light brown muscovado sugar 1 tsp vanilla extract 175g butter, melted 50g plain flour 50g cocoa, plus extra to serve 50g macadamia nuts,
chopped 50g
dark chocolate,
chopped ice cream, whipped cream and
chocolate syrup (optional)
* 210 grams Whole - Grain Gluten - Free Flour Mix (see description in the body of this post above) * 1 teaspoon whole or powdered psyllium husks (I omitted this ingredient) * 3⁄4 teaspoon kosher salt (I used fine sea salt instead) * 3⁄4 teaspoon baking powder * 1⁄2 teaspoon baking soda * 8 tablespoons (1 stick) cold unsalted butter, cut
into 1 - inch pieces * 1⁄2 packed cup
dark brown sugar * 1⁄2 cup sucanat or white sugar (I used fair - trade, organic sugar) * 1 large egg, at room temperature * 1 teaspoon vanilla extract * 1 1⁄3 cup bittersweet
chocolate, roughly
chopped into 1⁄2 - inch pieces (I
chopped my
chocolate a bit larger, I think) * 1⁄2 cup cracked hazelnuts (I omitted these, but I'll be sure to include them next time)
Mix - ins 3 plain graham crackers, broken
into pieces 1/2 cup vegan marshmallows,
chopped 1/4 cup good quality
dark chocolate chunks, coarsely
chopped
Mix wet ingredients
into dry ingredients until thoroughly combined, stir in
chopped macadamia nuts and
dark chocolate chips.
Measure 1/4 cup of the
chopped pistachios and fold
into the dough, along with the
chopped dark chocolate.
GUITTARD
CHOCOLATE SAUCE Chop the dark chocolate and put int
CHOCOLATE SAUCE
Chop the
dark chocolate and put int
chocolate and put
into a bowl.
Take 1 1 cup (140g) white whole wheat flour 1/2 cup (40g) cacao powder 1/4 teaspoon (1g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality
dark chocolate, broken
into pieces 1 cup (210g) brown sugar 1/2 cup (110g) unsweetened almondmilk 2 teaspoons (8g) pure vanilla extract 1 flax egg 1/4 cup mixed nuts, roughly
chopped
3/4 cup (170 grams) butter, softened 1/2 cup tahini 1 1/4 cup packed
dark brown sugar 1/4 tsp salt 2 cups flour + extra for dates 8 Medjool dates,
chopped into small pieces (you can replace dates with other ingredients like
chocolate or nuts) Handful of sesame seeds
Take 2 1 cup (130g) cake flour 1/2 cup (40g) cacao powder 1/4 teaspoon (1g) baking soda 1 teaspoon (5g) fine sea salt 1/3 cup (70g) refined coconut oil 1 bar (90g) good quality
dark chocolate, broken
into pieces 1 cup (210g) brown sugar 1/4 cup (55g) unsweetened almondmilk 2 teaspoons (8g) pure vanilla extract 2 flax eggs 1/4 cup mixed nuts, roughly
chopped
1-1/2 cups rolled oats 1/4 cup heavy cream 4 oz 70 % or more
chocolate,
chopped into small pieces 3/4 cup brown sugar 1/4 teaspoon ground ginger 1/2 teaspoon salt 5 Tablespoons melted butter 1 cup
dark corn syrup 1 teaspoon vanilla extract 2 teaspoons apple cider vinegar 4 large eggs
Pour the yogurt
into a tupperware container, and stir in the finely
chopped dark chocolate using a wooden spoon or rubber spatula.
For the brownies: 14 tbsp unsalted butter 6 oz bittersweet or semi-sweet
chocolate, coarsely
chopped 1 cup
dark unsweetened cocoa powder 2 cups granulated sugar 6 oz cream cheese, softened and cut
into 1/2 - inch cubes 6 large eggs 2 tsp pure vanilla extract 1/2 tsp salt 1 cup all - purpose flour