Sentences with phrase «in small chocolate»

Herza Schokolade supplies functional chocolate for the processing industry and specialises in small chocolate pieces for cereals, bakery applications and ice cream.

Not exact matches

Of all the we're - not - in - Kansas - anymore moments that went with that shopping experience, the strangest was when I took a small chocolate bar off the shelf and slipped it into my coat pocket.

A study on waiters and tipping published in the Journal of Applied Social Psychology demonstrates how even tiny gifts can make a big difference, finding that: «Customers who received a small piece of chocolate along with [their] check tipped more than did customers who received no candy.»

A mother buying a hot chocolate for her child may appreciate the extra small option; the same mother shivering in the stands at a Saturday morning hockey practice might love an extra large.

Workers claim it's the «small things that make a difference,» like free hot chocolate in the winter for anyone working outside in the cold.

The boxed - chocolate industry is small, with total sales estimated at just under $ 2 billion a year in the U.S., and does not often grow year to year, although it is up 4 % in 2012.

Place both chocolates in a smaller saucepan, then melt them over the hot water, stirring until smooth.

Also, avoid even smallest amounts of water getting in contact with your melted chocolate; it would get lumpy, and you would have to start over, melting fresh chocolate.»

When the founder's son, Forrest E. Mars, Sr., returned from England where he had established the first canned pet food business in that country, he formed a company in Newark, New Jersey, to make small chocolate candies that could be sold throughout the year and not melt in the summer months.

While a small half - cup serving of this PB, chocolate and banana shake might be an acceptable dessert, it doesn't qualify as a healthy breakfast or snack in any size.

Once the chocolate has hardened, arrange the skewers on a small platter or in a small bowl.

If drizzling with white chocolate, melt the white chocolate chips and oil or Crisco in a small bowl on half power in 30 second increments, stirring between each, until melted and smooth.

combine the cream and chocolate chips in a small saucepan and cook over low heat, stirring constantly, until melted and smooth.

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Really cinnamony, soft, and airy: — RRB --RRB--RRB--RRB- They're actually small so 18 of them came out which is great because next week, when I get back to my gym, I'm going to throw some in a bowl of milk and eat them all at once postworkout >:-D When they were ready, I covered them with melted 87 % dark chocolate, using 5 squares to cover them all.

Made 4 small loaves, added chocolate chips in 2 and raisins in 2.

In a small saucepan, combine the margarine and chocolate chips.

Make the dipping mixture by combining the 3 oz of chocolate and 2 tbsp of coconut oil in a small pot.

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!

Bring the heavy cream to a simmer in a small saucepan and pour over the chocolate.

Then add in your chocolate chips and pour a bit of this batter into a few small loaf pans.

For glaze, melt chocolate chips and butter in a small heavy saucepan; stir in cream.

Somehow, using a small paint brush to spread the melted chocolate into the molds reminds us of painting in kindergarten, where there were no mistakes.

Last year, in the duty - free shop in Oslo, I got a small bar of my favorite Norwegian milk chocolate and sucked on two squares, savoring them in a way that would make Cupid blush.

In a small saucepan over medium heat, combine the soy milk, coffee, maple syrup, cocoa, chocolate chips, and salt.

To prepare the chocolate, just melt the chocolate and coconut oil in a small saucepan over low heat, stirring consistently.

Place remaining 1/4 cup white chocolate chips in a small baggie.

In a small saucepan melt the butter and chocolate.

Melt chocolate chips and coconut oil in small saucepan over very low heat.

While the dough is setting melt the chocolate in a double boiler: simply fill up a small pan with some water, bring it to boil.

In a small saucepan, heat 120 ml / 1/2 cup heavy whipping cream and a small pinch salt until just simmering, then pour over the chopped chocolate.

Prepare the chocolate ganache by heating the heavy cream in a small saucepan until it comes to a simmer.

* 1/3 cup superfine rice flour, plus extra for dusting baking pan * 1/3 cup amaranth flour (I usually just grind amaranth seeds in my coffee grinder or Vitamix) * 1/4 cup sorghum flour * 1/4 cup potato starch * 1/4 cup sugar * 1-1/4 teaspoons xanthan gum * 1/8 teaspoon cinnamon * 2 Tablespoons honey * 6 Tablespoons cold butter, cut into small pieces * 2-1/2 cups high quality chocolate chips * 2 cups mini marshmallows

Then in a small bowl melt the chocolate chips in the microwave in 30 second bursts, stirring in between each burst.

For ganache, bring cream to a boil; pour over chocolate in a small bowl.

Remember, this chocolate is quite rich, so I recommend you to cut it into small pieces and consume it in moderation.

In a small saucepan, stir together chocolate chips and whipping cream.

just fold in your chocolate chips and use a small cookie dough scoop to transfer dough onto parchment paper.

The timing of this recipe couldn't have been more opportune as I had half a rotisserie chicken in my fridge begging to be used, I had one chipotle chili with adobo sauce in a small container in the freezer from a previous recipe, and I had some leftover milk from my son's last visit (he loves milk with his chocolate - anything).

Make the top chocolate layer: melt 1 Tbsp butter in a small saucepan over low heat.

In its simplest form, Mexican chocolate has cinnamon and chiles, but other spices like allspice, annatto, cardamom, and anise can also be added in smaller quantitieIn its simplest form, Mexican chocolate has cinnamon and chiles, but other spices like allspice, annatto, cardamom, and anise can also be added in smaller quantitiein smaller quantities.

In a small bowl, whisk together eggs and vanilla extract, and add to cooled chocolate rum mixture, stirring until combined.

Gently melt 3/4 cup of the chocolate in a small bowl set over a small saucepan of simmering water.

In a small bowl, microwave the chocolate hazelnut spread for 30 seconds to make it soft and easy to use.

Prepare chocolate milk for dipping the ladyfingers: in a small saucepan put milk and chocolate and heat until almost boiling and the chocolate is completely melted.

In a small microwave safe bowl, add the chocolate chips and almond butter and microwave in 20 second intervals until the chocolate is melted and smootIn a small microwave safe bowl, add the chocolate chips and almond butter and microwave in 20 second intervals until the chocolate is melted and smootin 20 second intervals until the chocolate is melted and smooth.

Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch of freshly grated nutmeg 1/2 cup mini chocolate chips (or finely chopped semi sweet chocolate) 24 Oreo cookies, finely crumbed or ground in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12 ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4 ounces bittersweet chocolate finely chopped

Make the ganache by heating the cream until warmed through, then break the chocolate into small pieces and stir in until the chocolate has melted.

Place the chopped chocolate and butter in a small heat - safe bowl and melt in the microwave in 30 - second bursts at 70 % power or over a double boiler, stirring until melted and smooth.

Although the vanilla version has a small banana taste, the cocoa in the chocolate ice cream seem to completely mask the banana flavour.