Also melted
dark orange chocolate and spread that on top instead of making the butter cream icing and that was fantastic too!
Stirred in 40g chopped
dark orange chocolate (I used Lindt Orange Intense which also contains pieces of orange and almonds), 1 tsp vanilla extract and 15g very finely chopped mixed peel.
Pick up our sugar - free
dark orange chocolate in a number of tantalizing options; order it by itself in quantities of 30 mini bars for convenient, bite - sized fun; or purchase it as part of one of our gift boxes to save big while enjoying a variety of other delightful ChocoPerfection flavors.
Not exact matches
Juicy cranberries,
dark chocolate chunks and a hint of
orange, all packed into an oatmeal muffin.
So I present to you my latest Daring Baker's Challenge, a vanilla bean and blood
orange panna cotta with
orange caramel sauce and
orange cardamom hazelnut
dark chocolate Florentines made at the last minute.
Orange Cardamom Hazelnut
Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a conc
Dark Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of dark chocolate (make sure to use certified gluten free if that is a
Chocolate Florentines (gluten free) 1/2 cup (65 g) hazelnuts 1 1/2 cup (120 g) quick oats (make sure to use certified gluten free if that is a concern) 1/4 cup (35 g) oat flour (make sure to use certified gluten free if that is a concern) 3 tablespoons + 1 teaspoon (30 g) sorghum flour 3 tablespoons (30 g) sweet rice flour 2 tablespoons (18 g) golden flax meal Zest of 2 medium blood
oranges 1/2 teaspoon cardamom 1/4 teaspoon sea salt 1/2 cup + 3 tablespoons (150 g) unsalted butter 2 tablespoons heavy cream 1/4 cup molasses (not blackstrap) 1 teaspoon vanilla extract 4 oz of
dark chocolate (make sure to use certified gluten free if that is a conc
dark chocolate (make sure to use certified gluten free if that is a
chocolate (make sure to use certified gluten free if that is a concern)
150 g (1 cup) raisins 6 tablespoons white or
dark rum (or
orange juice) 200 g (1 1/2 cups) roasted hazelnuts, ground (or any other nut) 100 g (3.5 oz) good quality
dark chocolate (or rice milk
chocolate)
While the white
chocolate is still warm, evenly sprinkle the pretzels,
dark chocolate chips and the
orange candies.
If you like
oranges and
chocolate together, and you wan na hang out in cake world, you'll love my Orange Olive Oil Cake with Dark Chocolate
chocolate together, and you wan na hang out in cake world, you'll love my Orange Olive Oil Cake with
Dark ChocolateChocolate Ganache.
Chocolate chip panettone layers are soaked in espresso and layered with orange - scented mascarpone cream and dark chocola
Chocolate chip panettone layers are soaked in espresso and layered with
orange - scented mascarpone cream and
dark chocolatechocolate cocoa.
To accompany the layered vanilla bean and blood
orange panna cotta, I made an
orange caramel sauce with a touch of allspice and
orange hazelnut
dark chocolate Florentines.
* 4 unwaxed
oranges (I used Cara Cara) * 4 cups water * 3 1/4 cups sugar (I used organic) * additional sugar, for dredging (optional) * melted
dark chocolate, preferably organic and fair - trade (optional)
Check out my Blood
Oranges with
Dark Chocolate and Sea Salt Flakes.
Since one of my favorite guilt - free Christmas treat is candied
orange zest dipped in
dark chocolate...
I tend to use what I have on hand and, the first time I made this champurrado, I used a
dark chocolate orange (http://www.traderjoes.com/fearless-flyer/article/2726) instead of bittersweet
chocolate and, I have got to say, the flavor combination was absolutely dynamite!
Launching in over 500 Asda stores,
Dark Chocolate Gingers and
Orange offers a twist on the brand's
Dark Chocolate Ginger variant, with zesty
orange pieces complementing the spicy ginger.
I sprinkled some flax seeds in as well and used
orange dark chocolate.
I have made this with «flavored»
dark chocolate (
orange or mint specifically) and it adds a nice touch.
Dark chocolate and
orange avocado pudding
Measure out 1/4 tsp
orange extract and add to the melted
dark chocolate.
The cheesecake base is made simply with cashews,
orange juice,
orange zest, dates,
dark chocolate, and cocoa powder.
The final touch is a generous drizzle of melted
dark chocolate which is rich in antioxidants, a sprinkling of crunchy pistachios and a little more
orange zest!
:) As I checked the ingredients in my cupboard, I found a bit of crystallized
orange peel left from my holiday baking and right next to it I saw a jar of dried cranberries — I immediately thought of putting them together in cookies, and added a bit of
dark chocolate for balance.
If there's someone in your life who's diabetic, on a ketogentic diet, or trying to live a healthier lifestyle by going low - carb, sugar - free or gluten - free, then surprise and delight them with this decadent, diabetic - friendly
orange dark chocolate.
That's why our sugar - free
orange dark chocolate bars are so popular!
3 cups blanched almond flour 1/2 cup coconut oil Scant 1/2 cup brown sugar 2 eggs 1 teaspoon baking soda 1 teaspoon Kosher salt 1/2 teaspoon vanilla paste 3/4 cup
dark chocolate chips 3/4 cup dried cranberries Zest of 1/2
orange
For
chocolate and
orange filling: 150 grams
dark chocolate 100 grams butter 1 large egg 2 large egg yolks 50 grams sugar Zest of 1/2
orange
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.
To honor this «
Chocolate Bliss» Cocoa, I paired it up with some equally delicious fresh ingredients to compliment the sweet tones in the dark cocoa: Walnuts, Dates, Blueberries, Blood Oranges, Vanilla & of course, my favorite with chocolate = sou
Chocolate Bliss» Cocoa, I paired it up with some equally delicious fresh ingredients to compliment the sweet tones in the
dark cocoa: Walnuts, Dates, Blueberries, Blood
Oranges, Vanilla & of course, my favorite with
chocolate = sou
chocolate = sour lemons.
Christmas cookies from Australian Gourmet Traveller 1/2 cup (1 stick / 113g) unsalted butter, softened 1 cup (175g) brown sugar, packed 1/4 teaspoon salt 1 1/4 cups (175g) all purpose flour, sifted 1/2 teaspoon ground cinnamon 1/4 teaspoon ground ginger pinch of ground cloves 1 egg, lightly whisked 90g roasted hazelnuts, coarsely chopped 1 cup (180g)
dark chocolate chips 80g candied
orange peel, coarsely chopped — recipe here Beat butter in an electric mixer fitted with a paddle until creamy, add sugar and salt, then add flour and spices and mix until combined.
Crunchy, fresh toasted hazelnuts and chopped California
orange peels diced and chopped into our
dark chocolate cupcake - shaped clusters of deliciousness!
I love cranberry and
orange together, I bet the
dark chocolate is a perfect touch.
I'm pretty sure I just created my new favorite muffin: tart cranberries and
dark chocolate with
orange.
To make the pumpkin flavor pop, this adorable miniature pumpkin cake is glazed with
orange cream and generously garnished with pecans and a
dark chocolate stem and leaf.
Split the dough to make
dark chocolate orange and white
chocolate cherry buns
This Italian Ricotta
Chocolate Tart Recipe incorporates both dark & semi sweet chocolate, melted & combined with ricotta, rum & ora
Chocolate Tart Recipe incorporates both
dark & semi sweet
chocolate, melted & combined with ricotta, rum & ora
chocolate, melted & combined with ricotta, rum &
orange zest.
She has quite a sweet tooth and is not a fan of
dark chocolate so when I saw a recipe for
orange poppy seed cupcakes in the Australian book High Tea; recipes with a sense of occasion, I decided to adapt this into cake form with the addition of white
chocolate, both in the cake batter and the buttercream.
1/2 cup of all - purpose flour (King Arthur) 1/4 cup of whole wheat flour (King Arthur) 1/3 cup of
dark cocoa powder 1/2 tsp of baking powder 1/4 tsp of salt 3 oz of
dark chocolate (chopped) 3 tbl of butter 1/4 cup of brown sugar 1/4 cup sugar Zest of one
orange 2 tablespoon of Chobani (vanilla) 2 eggs 1 teaspoon of
orange juice (from the
orange you zested) 1 teaspoon vanilla extract
And I upped the sexiness factor even further here by dousing it with blood
orange olive oil and
dark chocolate balsamic vinegar (recently purchased from The Filling Station in NYC).
Of course I decided to try their
dark chocolate covered nuts,
orange peel, cherries and a few other items.
* 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)
It was like a rustic organic
orange dark chocolate biscuit.
Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
Chocolate, pistachio and
orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g
dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon
orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine
chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through
orange - blossom water and 50g pistachios.
Fab flavour combos,
orange white choc and cranberry always go great together — I also used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make
dark chocolate chips even easier by melting pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!
made these, they were great, flavored my white choclolat with pumpkin pie spice and added some
orange food color for half and covered the other half in
dark chocolate, looked looked and taksted wonderful,
2 c. Gluten - Free flour blend (mine is in my GF tab) 1 t. baking soda 1 t. xanthan or guar gum if it is not already included in your GF flour blend 3/4 t. salt 3/4 c. or 1 and 1/2 sticks of just barely softened butter 1 cup of granulated sugar 1/2 c. light brown sugar 2 eggs 1 t. vanilla extract 1 t.
orange extract 1 T.
orange zest, grated 1 T. rosemary, finely chopped 1 c.
dark chocolate chips
Well here you are — sugar free, intensely
dark raw
chocolate with a citrus
orange hit.
United Biscuits has cooled reports that it is developing a milk
chocolate version of its traditionally
dark chocolate orange - flavoured treat, Jaffa Cakes, casting it off as «rumours».
Available across UK grocery and convenience channels, the line - up includes three flavours for Glazed & Glory, which are strawberry cheesecake, sticky toffee pudding and toffee apple and three for Drizzled Delights, which are milk
chocolate & caramel,
dark & milk
chocolate and
dark chocolate &
orange.
This is how she does it: she begins by muddling an
orange peel with melted
dark chocolate ganache, then pulls a shot of espresso through cinnamon that's been dusted on the machine, then tops the finished product with steamed milk.