Add two oat flakes above the hazelnut snout for the eyes, and
chopped dark chocolate for the pupils.
Flavor crispy meringue cookies with toasted hazelnuts — if you'd like, fold in
some chopped dark chocolate for a punch of antioxidants.
I use lots of cocoa powder, and pieces of
chopped dark chocolate for added flavor and moisture.
Not exact matches
1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup
dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked
for an hour 2 soft dates — pitted and
chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.
This recipe is using
chopped up
dark chocolate, and
dark chocolate just happens to be one of the foods you can eat on the Paleo diet, and compared to milk
chocolate it's far better
for you.
I was struck by what a nice crust it made
for cheesecake, so I started to play with it,
chopping up hazelnuts and
dark chocolate to go along with it.
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!
Variation - replace the
dark and white
chocolate chips with 50g
dark choc chips, 50g sultanas, and 50g
chopped dried apricots,
for an even fruitier oaty bar.
:D Milky Way and
chocolate chip cookies slightly adapted from the oh, so delicious A Passion
for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking powder 1 teaspoon baking soda pinch of salt 100g
dark chocolate,
chopped — I used one with 70 % cocoa solids 4 Milky Way bars,
chopped Preheat the oven to 180 °C / 350 °F.
For the sandwiches / sundaes: Pretzel Thins Roughly chopped peanuts Dark chocolate, melted for drizzl
For the sandwiches / sundaes: Pretzel Thins Roughly
chopped peanuts
Dark chocolate, melted
for drizzl
for drizzling
ingredients: 3 cups (300 grams) confectioner's sugar 3/4 cup (90 grams)
dark cocoa powder 3/4 teaspoon kosher salt 5 ounces (135 grams)
chocolate,
chopped (she suggests
dark, I used what I had — milk — and they turned out fabulously) 1 1/2 cups (135 grams)
chopped pecans 4 large egg whites granulated and Swedish pearl sugar,
for rolling
for the brownies: 3 tablespoons unsalted butter, room temperature 3/4 cup all - purpose flour 1/3 cup unsweetened cocoa powder 1/2 teaspoon salt 1 cup
dark brown sugar 1 large egg 1 teaspoon vanilla extract 2 tablespoons semi-sweet
chocolate chips, melted 1/4 cup unsweetened applesauce 1/4 cup walnuts,
chopped
For some extra fancy schmancy, add the hot
chocolate powder or
chopped dark chocolate to the bottom of your mug first, before pouring in the matcha mix and milk.
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.
Since I didn't have enough expresso beans, I also added some roughly
chopped extreme
dark lindt
chocolate and used course black sea salt
for an added kick.
So I thought, I should probably share my gram measurements
for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works
for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g
dark unsweetened
chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g
dark rye flour (I used homeground, so pumpernickl
for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot,
chopped 14g salt
for the whipped ganache frosting: 225 grams (8 ounces, 1 cup, 2 sticks) butter 180 grams (6 ounces)
dark chocolate,
chopped 1 tablespoon corn syrup, optional small pinch salt
FOR THE
CHOCOLATE TOPPING 3 ounces dark chocolate, coarsely chopped 1/2 teaspoon light corn syrup 4 tablespoons unsalt
CHOCOLATE TOPPING 3 ounces
dark chocolate, coarsely chopped 1/2 teaspoon light corn syrup 4 tablespoons unsalt
chocolate, coarsely
chopped 1/2 teaspoon light corn syrup 4 tablespoons unsalted butter
for the ganache drip: 45 grams (1.5 ounce)
dark chocolate,
chopped 45 - 60 grams (3 tablespoons - 1 / 4 cup) heavy cream small pinch salt
For the Chocolate Fudge Frosting: 1 1/2 cups unsalted butter (room temperature) 3 ounces good quality dark chocolate (chopped, melted, and cooled) 3 cups powdered sugar (sifted) 1 cup regular cocoa powder (sifted) 3 tablespoons black cocoa (optional — for color) 1 - 3 tablespoon heavy cr
For the
Chocolate Fudge Frosting: 1 1/2 cups unsalted butter (room temperature) 3 ounces good quality dark chocolate (chopped, melted, and cooled) 3 cups powdered sugar (sifted) 1 cup regular cocoa powder (sifted) 3 tablespoons black cocoa (optional — for color) 1 - 3 tablespoon he
Chocolate Fudge Frosting: 1 1/2 cups unsalted butter (room temperature) 3 ounces good quality
dark chocolate (chopped, melted, and cooled) 3 cups powdered sugar (sifted) 1 cup regular cocoa powder (sifted) 3 tablespoons black cocoa (optional — for color) 1 - 3 tablespoon he
chocolate (
chopped, melted, and cooled) 3 cups powdered sugar (sifted) 1 cup regular cocoa powder (sifted) 3 tablespoons black cocoa (optional —
for color) 1 - 3 tablespoon heavy cr
for color) 1 - 3 tablespoon heavy cream
I used part of a 72 % organic
dark chocolate bar and
chopped it up or
for a vegan alternative you can use Enjoy Life
chocolate chips
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven
for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or use a different neutral oil like grapeseed) * 1 tablespoon pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries,
chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely
chopped dark chocolate
2 cups Heavy Cream 1/4 cup plus 3 Tablespoons Coconut Sugar 1/2 cup
chopped, sugar free
Dark Chocolate * 1 teaspoon Pure Vanilla Extract 5 large Egg Yolks Dash of Salt 3 Tablespoons Coconut Sugar,
for assembling
for cigars 4 tablespoons ghee or coconut oil plus more
for brushing finished cigars 4 tablespoon honey about 1/4 cup
chopped dark chocolate
Main Dishes: Cabernet and Gorgonzola Burger Sliders by Rasa Malaysia Red Wine Burgers by Confections of a Foodie Bride Braised Beef with Mushrooms and Cabernet Sauce by Brown Eyed Baker Grilled Salmon with Raspberry - Cabernet Sauce by Worth the Whisk Braised Lamb Shanks in Pinot Noir by Leite's Culinaria Pork Medallions with Pinot Noir - Cherry Sauce by Noble Pig Pork
Chops with Fresh Blackberry - Pinot Noir Sauce by Dinners
for a Year and Beyond Pinot Noir Pot Roast by Tasty and Gluten Free Coq au Vin by Simply Recipes Apple - Merlot Glazed Ham by Cbsop Pork with Fig and Merlot Sauce by Greedy Gourmand Coq au Zin by RecipeGirl Beef Stroganoff by Guilty Kitchen Slow Cooker Irish Beef Stew by The Little Kitchen Budget Beef Bourguignon by Food Wishes Beef Brisket with Merlot and Prunes by Sassy Radish Basic Beef Stew by RecipeGirl Perfect Prime Rib Roast with Red Wine Jus by Steamy Kitchen Veal Meatballs in Red Wine Sauce by the Kitchn Filet Mignon in Red Wine Sauce by Simply Recipes Slow Cooked Beef Burgundy by RecipeGirl Steak with Burgundy Mushroom Sauce by The Pioneer Woman Italian Pot Roast by What's Cookin» Chicago Red Wine Spaghetti with Broccoli by Love & Olive Oil Pork
Chops with Garlic and Wine by The Pioneer Woman Mushroom and Red Wine Meatloaf by Chow.com Red Wine - Mushroom Risotto by Eclectic Recipes Cabernet Braised Short Ribs with Gorgonzola by Well Fed Lamb and Black Bean Chili in Red Wine by Forkable Braised Chicken Legs with Olives and Tomatoes by Opera Girl Cooks Lasagna by TasteFood Burgundy Pork Tenderloin by Allrecipes Red Wine and Rosemary Braised Lamb Shanks by Always Order Dessert Stewed Chicken with Wine Gravy by Israeli Kitchen Red Wine Braised Ham by No Recipes
Dark Chocolate and Red Wine Beef Stew by Not Quite Nigella Pork belly marinated
for one night with red wine and soy sauce, and just grill it!!!
Pour hot cream over
chopped dark chocolate, and let it sit
for a few minutes while
chocolate softens.
dark brown) 1 tsp vanilla extract 1 large egg 3/4 cup butterscotch chips 3/4 cup semisweet
chocolate chips 3/4 cup pecans,
chopped (fine or course, your call) coarse salt, optional
for sprinkling (I forgot)
For the
chocolate coating: 80gr of good quality dark chocolate — I have used 2 bars of Goodio Chocolate About 1 tablespoon of dried goji berries finely chopped (optional but makes the cookies
chocolate coating: 80gr of good quality
dark chocolate — I have used 2 bars of Goodio Chocolate About 1 tablespoon of dried goji berries finely chopped (optional but makes the cookies
chocolate — I have used 2 bars of Goodio
Chocolate About 1 tablespoon of dried goji berries finely chopped (optional but makes the cookies
Chocolate About 1 tablespoon of dried goji berries finely
chopped (optional but makes the cookies prettier)
And then
for the crumbled
chocolate on top, I chopped up 2 squares of Endangered Species Natural Dark Chocolate with Forest Mint (72
chocolate on top, I
chopped up 2 squares of Endangered Species Natural
Dark Chocolate with Forest Mint (72
Chocolate with Forest Mint (72 % cocoa).
1/2 c light corn syrup 1/2 c shortening 2/3 c packed
dark brown sugar 1 c all - purpose flour 1 c finely
chopped pecans pinch of salt 1/2 tsp vanilla raspberry jam,
for filling melted
chocolate,
for drizzle
3 cups all - purpose flour 2 1/2 teaspoons Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 cup coconut oil, melted (use refined
for a milder flavor) 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1/2 cup pure pumpkin purée 1 teaspoon pure vanilla extract 6 oz
dark chocolate,
chopped
coconut oil,
for greasing 2 cups BPA - free canned chickpeas, drained and rinsed 1/3 cup pure maple syrup 3 tbsp hemp seeds 1 tbsp ground flaxseed 2 tsp pure vanilla extract (TRY: Simply Organic Pure Vanilla Extract) 1/2 tsp sea salt 1/4 tsp each baking powder and baking soda 1/2 cup
chopped unsweetened
dark chocolate, divided
2 sticks of unsalted butter, room temperature (or you can microwave then
for 25 seconds to soften up) 2 eggs plus 1 egg yolk 1 cup brown sugar, firmly packed 3/4 cup granulated sugar 3/4 teaspoon salt 3/4 teaspoon baking soda 1 cup milk
chocolate chips 1 cup
dark chocolate chips (or you can just use two cups of milk
chocolate chips) 1 1/2 cup
chopped Kit Kat bars 3 cups of all purpose flour
For me, it's always their Pound Plus Belgian dark chocolate bar (I chop it up for chocolate chip cookies), Gorgonzola flavored crackers, heavy whipping cream in the box, and 21 seasoning salu
For me, it's always their Pound Plus Belgian
dark chocolate bar (I
chop it up
for chocolate chip cookies), Gorgonzola flavored crackers, heavy whipping cream in the box, and 21 seasoning salu
for chocolate chip cookies), Gorgonzola flavored crackers, heavy whipping cream in the box, and 21 seasoning salute.
The bake temp / time is 375
for 20 minutes, and the ingredients are as follows: 1 c. applesauce 1/2 c. oat flour 1/3 c. cocoa powder 6 T. coconut sugar 2 t. baking powder 1/2 t. baking soda 1/2 t. sea salt dash cinnamon 1/8 t. powdered stevia extract (or 2 more T. coconut sugar) 1 t. vanilla 1/4 c.
chocolate chips or
chopped dark chocolate
Pour over the
chopped dark chocolate and coconut oil and let it sit
for a minute.
Chopped up some vegan / gf
dark chocolate to add to the cream mixture &
for a garnish... And it was heavenly perfection!
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) 200g of
dark chocolate, roughly
chopped 2) 175g of butter 3) 170g of brown sugar 4) 4 eggs 5) 1 teaspoon of pure vanilla extract 6) 1/2 cup of almond meal 7) 2/3 cup of unsweetened cocoa powder 8) 1 1/2 teaspoons of baking powder (or 1 teaspoon of baking soda) 9) 1/2 teaspoon of salt 10) 1/2 cup
chopped walnuts,
for garnish
Makes 4 pots Ingredients
For the crystallised
dark chocolate 200g white caster sugar80g
dark chocolate, roughly
chopped (minimum 60 % cocoa solids)
For the caramelised Grape Nuts 50g Grape Nuts cereal 1/4 tsp salt15g brown sugar To finish the soil 60g white
chocolate20g cocoa powderToasted and caramelised Graoe Nuts, roughly
chopped 1/2 tsp salt60ml hazelnut oilCrystallised
dark chocolate.
for the brown sugar and
chocolate frosting: 2 egg whites 1/2 teaspoon kosher salt 100 grams (1/2 cup) brown sugar 225 grams (2 sticks) butter 75 grams (2 2/3 ounces)
dark chocolate,
chopped 75 grams (1/3 cup) heavy cream
Ingredients 100 g
dark chocolate (70 % cacao), preferably Fairtrade 220 ml almond cream (or other vegetable cream) a pinch of whole sea salt 4 tablespoons rice malt syrup 3 tablespoons hazelnut butter
chopped hazelnuts,
for garnish Makes 4 servings.
1/3 cup and 1 tbsp flour 1/8 teaspoon baking soda 3 tbsp unsalted butter, at room temperature 2 tablespoons white sugar 1 tablespoon egg, whisked (about 1/3 egg) 1/8 teaspoon salt 1/2 teaspoon vanilla extract 1/3 cup
dark chocolate chips (I used a mix of
chopped chocolate and peanut butter chips) pinch of flaky sea salt,
for garnishing
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)
Big chunks of banana are frozen with chocolatey coconut milk, dipped in
dark chocolate and
chopped almonds, and sprinkled with sea salt
for a treat that's sure to beat the heat this summer!
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) **
By: Danae Ingredients
Chocolate Chia Pudding 1 cup Blue Diamond Almond Breeze Unsweetened Vanilla Almondmilk 3 tablespoons chia seeds 2 tablespoons unsweetened cocoa powder 3 tablespoons maple syrup or agave 1/2 teaspoon vanilla extract Chopped dark chocolate or dairy - free chocolate for topping (optional) Matcha Chia Pudding 1 cup Blue Diamond Almond … Continue readin
Chocolate Chia Pudding 1 cup Blue Diamond Almond Breeze Unsweetened Vanilla Almondmilk 3 tablespoons chia seeds 2 tablespoons unsweetened cocoa powder 3 tablespoons maple syrup or agave 1/2 teaspoon vanilla extract
Chopped dark chocolate or dairy - free chocolate for topping (optional) Matcha Chia Pudding 1 cup Blue Diamond Almond … Continue readin
chocolate or dairy - free
chocolate for topping (optional) Matcha Chia Pudding 1 cup Blue Diamond Almond … Continue readin
chocolate for topping (optional) Matcha Chia Pudding 1 cup Blue Diamond Almond … Continue reading →
Cook
for a few minutes, stirring continuously, and drop the
chopped dark chocolate.