For a snack... Stir pumpkin seeds, banana slices, 1 to 2
chopped dark chocolate squares, and a little cinnamon and maple syrup into a single - serve container of plain Greek yogurt.
Not exact matches
Oh man... I made these with Hershey's Special
Dark cocoa powder and chopped up a Godiva 63 % dark chocolate bar, a few squares not the whole bar, and added chopped up mounds... they were ridicul
Dark cocoa powder and
chopped up a Godiva 63 %
dark chocolate bar, a few squares not the whole bar, and added chopped up mounds... they were ridicul
dark chocolate bar, a few
squares not the whole bar, and added
chopped up mounds... they were ridiculous!
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).
5 whole baby pretzels (I used these ones by Schär) 5
chopped baby pretzels 5
squares (50g)
dark chocolate
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
toppings 1/4 cup dried coconut ribbons 1/4 cup macadamia nuts
chopped a few
squares of
dark chocolate chopped
I also mixed in a
square of
chopped dark chocolate.
6 (75g)
square 1 ″ ice cubes (see notes above) 1 1/2 (180g) medium ripe bananas, sliced and frozen 2 tablespoons powdered peanut butter 1/2 -2 / 3 cup Califia Farms unsweetened vanilla almondmilk 1/2 ounce good quality
dark chocolate, roughly
chopped
10.5 ounces high - quality
dark chocolate, finely
chopped or grated (I used Lindt Excellence 70 % cocoa intense
dark chocolate) 3 ounces high - quality white
chocolate, finely
chopped or grated (I used Ghirardelli Sublime White Vanilla Dream
squares) 4 candy canes or equivalent peppermint candies
(Serves 2) 100g dried black beans 1 onion 1 clove of garlic small red chilli 1 or a pinch of chilli flakes A shake of paprika A generous shake of ground cumin A splash of oil 1 carrot 30 ml red wine 400g
chopped tomatoes 1 vegetable stock cube
dark chocolate (3
squares, approx 20g) fresh parsley to garnish Put your beans in to soak the night before, or early in the morning if you're going to be cooking that evening.
«I love to
chop dark chocolate into
squares and add them into a smoothie,» says Sass.