Sentences with phrase «cocoa content»

If you like a less sweet candy shell, use a higher cocoa content dark chocolate.

Enjoy plain dark chocolate in moderation (with a minimum cocoa content of 70 percent) to satisfy your sweet tooth.

You could use the same kind but if you like it sweeter use a lower cocoa content dark chocolate like 60 % instead.

Dark chocolate, which is higher in cocoa content, is healthier than milk chocolate, which contains more fats because it is made with milk.

Make sure you buy a high - quality organic dark chocolate with 70 percent or more cocoa content, for anti-inflammatory benefits.

Full - fat ice cream, a thin slice of banana - walnut bread, or 2 or 3 squares of dark chocolate with 70 percent cocoa content or higher.

Most cooks will know, however, that one high - quality chocolate of similar cocoa content can usually replace another.

Dark chocolate also has by far the highest cocoa content so it provides the most antioxidants and other benefits as well.

The high cocoa content does technically mean that dark chocolate is easier to overdose on, but it is still almost impossible.

Many much - loved chocolate bars are changing shape, getting smaller, or contain a lower cocoa content, so they just don't taste as good.

I would have preferred to have a higher cocoa content in the chocolate which would have made the chocolates a little richer and less sweet.

The darker the chocolate, the more cocoa content, and hence more toxic.

Because the rich flavor comes from the chocolate, choose a high - quality dark chocolate with at least 55 percent cocoa content.

Prefer dark chocolates instead of normal chocolates because these chocolates will have more cocoa content when compared to other normal chocolates.

Optimize your diet with a few bars of dark chocolate with high amounts of cocoa content on a weekly basis and reap some impressive health benefits!

As the above recipe called for a high cocoa content milk chocolate, the 33 % Cook's chocolate was ideal.

I made a couple of changes: I added a glug of Grand Marnier which rounds out the flavors, and I used chocolate with 70 % cocoa content as I love its intense bitterness.

I finally dug out a dark chocolate candy bar (one of the artisanal, high cocoa content varieties) and chopped it up & stirred it in.

Plain — cocoa mass, sugar, cocoa butter, soya lecithin This 55 % cocoa content bar, although quite sweet, was smooth and neither harsh, nor bitter.

A new dark cocoa powder aims to deliver an indulgent rich taste for bakery goods, but also cut costs by reducing the product's overall cocoa content, claims ADM.

Dark or bittersweet chocolate with 50 to 60 % cocoa content makes for a more mellow spoonful.

The chocolate industry is segregated into global mass producers such as Mondelez, Mars and Nestle, proliferating bars, blocks and bags of familiar brands, and the premium producers, typically smaller organisations such as Hotel Chocolat, emphasising cocoa content — and its origin — in eating and drinking forms.

However, many people like to eat the processed form of chocolate with all the non nutritious ingredients such as sugar, corn syrup and milk fats; usually in a «family» bar, the actual cocoa content is less than 25 percent!

Australian crystallized ginger in smooth Belgian 65 % cocoa content dark chocolate.

You will love the rich 70 % cocoa content of the chips in these indulgent Chocolate Chip Flapjacks.

bar works well) of quality extra dark chocolate (look for at least 70 - 75 % cocoa content on the label)

Despite having quite a low cocoa content, this was my favourite bar.

A high cocoa content milk chocolate bar is almost guaranteed to please me and this one with its crunchy tasty cobnuts did not disappoint.

Dark Chocolate, meaning chocolate with a higher cocoa content with no added dairy, gains a lot of attention for its health benefits.

As a result, Chris Candies is seeing a growth in dark chocolate, which can lower blood pressure, according to a 2011 Harvard study, and requires less sugar since it has a higher cocoa content.

When selling premium chocolate, consumers need to be educated on premium ingredients, cocoa content and origin, something for which foodservice outlets are a great point of contact,» concludes van den Bos.

The luxurious image of dark chocolate combined with increased publicity about its purported health benefits has made it a popular chocolate choice - leading many manufacturers to incorporate product labels proclaiming percentage cocoa content.

And manufacturers have been attempting to stay ahead of the trend through canny marketing product development which focuses on cocoa content and transparency in sourcing.

Thanks to its newly - gained reputation as a healthy alternative to standard confectionery, chocolate with a high cocoa content has been scooping an increasingly large share of chocolate sales worldwide.

Consumers are encouraged to guess the origin of the chocolate and its cocoa content percentage.

Louise's idea of chunks of chopped chocolate in granola sounds like a good way of bumping up the cocoa content of granola and a nice way to start the day.

Do you think there is a different in fat / cocoa content that was driving the issue with the flat cookies?

Chocolate that is minimally processed and has the highest cocoa content (which means the darkest chocolate) has the highest level of flavonoids.

Just make sure to choose real dark chocolate with a 70 - 85 % cocoa content (or higher), then it won't contain much sugar.

-- 75 g almond — 75 g hazelnut — 150 g chocolate (70 % cocoa content)-- 125 g soft butter — 50 g cane sugar — 3 organic eggs, separating the white parts from the yolks — pinch of salt — 1 vanilla bean, split and seeded (this wasn't in the recipe I added as an extra)

Interestingly, I noted from a previous review of the milk chocolate Cornish sea salt and lime that the cocoa content has gone up from 30 % to 37 %, which in my book makes it even more delicious.

In fact the four milk chocolate bars all have a cocoa content of 37 %, which although I'd prefer to be higher still, is much better than most chocolate bars you're likely to come across.

With only 30 % cocoa content, I was expecting this to be overly sweet and lacking in flavour, but I was wrong.

Brands are trying to become more functional with their confectionery products by enriching them with extra fiber, protein, vitamins, and also higher cocoa content, known to reduce the risk of cardiovascular diseases.

My go - to chocolate for baking and snacking is super-dark chocolate with 70 % cocoa content.

6 ounces good - quality dark chocolate with 70 % cocoa content, finely chopped (I use a sharp serrated knife; you can use the food processor) 1/2 cup whole milk 1 or 2 tablespoons Grand Marnier, or other good - quality orange liquor 1 cup whole milk Greek yogurt 1 to 2 tablespoons of Kumquat jam or orange marmalade

OK Kosher supervision, plus a Chassidishe Supervision; dairy - free; allergy - friendly; made in a gluten - free plant; 45 % cocoa content.

If you buy quality dark chocolate with a high cocoa content, then it is actually quite nutritious.