One minor change, I used hot
cocoa mix instead of unsweetened cocoa powder, worked really well!
Not exact matches
:) Mine were made very similarly, but
instead of the
cocoa and the cornflour, I used chestnut flour, also with the vigorous
mixing till the batter thickens and pulls away from the sides.
Well the brand I use is Almond Bark, also known as vanilla flavored candy coating, is a chocolate like confection made with vegetable fats
instead of
cocoa butter and with coloring and flavors added, rather than tempered white chocolate with
mix ins.
Instead of
cocoa powder, I used four tablespoons of MOCAFE Mexican spiced hot chocolate
mix.
You can use
cocoa powder
instead of the carob powder, or a
mix of the two.
I added a bit of
cocoa powder,
mixed the all purpose flour with some whole wheat flour and used oat milk
instead of almond milk..
tomorrow i am going to make a batch using 100 % organic maple syrup
instead of the honey as part of my gifts (giving along with homemade hot
cocoa mix!)
I love a little peppermint in hot
cocoa (it always reminds me of an Andy's mint), but every now and then I use 2 - 3 drops of pure orange oil
instead, just to
mix things up.
Instead of the chocolate chips, I
mixed equal parts almond butter,
cocoa, and coconut oil; then I used a half tablespoon agave (I only used a 1/2 T in the main recipe as well).
i swapped the honey for maple syrup in both the icing and the
mix and worked fine and also used cacao powder
instead of
cocoa and also added a few choc chips.
-- Soy or Rice / Quinoa milk
instead of Almond milk — Canned 100 % Pure Pumpkin
instead of the bananas — Substitute whole oats for some of the flour — Add freshly ground flaxseed and chopped nuts (I like pecans)-- Bake in muffin tins
instead of a loaf (usually takes about 20 - 25 minutes at 350 F, I make these weekly for school snacks and they're the bomb)-- Reduce sugar to 1/2 cup for more of a snack and less of a dessert — If I'm in a hurry, I just do 6 T boiling water and 3 T
cocoa powder and just
mix it into the whole thing!
Chocolate powder -
instead of
cocoa powder - that is richer, creamier, and more easily
mixed, and
cocoa drinks which have no residual sediment are just a few topics of innovation within this area.
That incident really has nothing to do with making hot
cocoa mix, other than the fact that hot
cocoa is a sugar explosion in a cup
instead of my cabinet.
Can I
mix cocoa powder with the butter
instead?
I used unsweetened
cocoa powder in the frosting and brownie
mix instead of the chocolate bar, so added extra sweetener, but definitely didn't taste as sweet as when I've made brownies in the past.
Instead choose a small portion of a hot
cocoa mix made with sugar.