Sentences with phrase «intense cocoa flavor»

Not exact matches

My first instinct was not that I needed to do something impressive like ganache or truffles with this lovely chocolate... My first instinct was to make a brownie, and simple as it may sound, it was a great way to really taste the cocoa's deep, intense flavor through a really simple recipe.

Second, this cake uses unsweetened (natural) cocoa powder (not Dutch processed) which has an intense bitter flavor that makes it well suited for use in this chocolate cake.

Less sugar, much more chocolate intense flavor plus it contains many more of the cocoa benefits.

There is cocoa powder in the mix as well, giving it an even more intense chocolate flavor.

Dutch process cocoa has a more intense «chocolatey» flavor while natural cocoa looks lighter in color and tastes slightly astringent.

Raw cacao has a more intense flavor than the processed cocoa powder, so even if it's a little more expensive than this one, it sure worthsevery penny.

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.

While this makes the cookies extra dense, which seems to be on the right track, the end product doesn't take on nearly as intense a chocolate flavor as the ones made with cocoa powder, which is in the recipe I'm sharing today.

Use good quality cocoa powder and chocolate for an intense and delicious chocolate flavor.

My favorite recipe uses unsweetened cocoa powder for the most intense chocolate flavor.

These Chocolate Brownies use unsweetened chocolate which gives them an intense chocolate flavor as unsweetened chocolate is chocolate in its rawest form and is just ground cocoa nibs that have been refined and contain between 50 - 55 % cocoa butter (cocao fat).

There's only a scant amount of flour, and I used dark cocoa powder plus a teeny bit of coffee powder for an intense chocolate taste (you can't taste the coffee at all, it just amplifies the chocolate flavor).

He adds that the new technique would be particularly useful for countries in Southeast Asia and Latin America where cocoa beans produce a chocolate with a less intense chocolate flavor and have reduced antioxidant activity.

The rich intense flavor of cocoa powder is delicious with anything including smoothies, coffee, or oatmeal.

Raw cacao has a more intense flavor than the processed cocoa powder, so even if it's a little more expensive than this one, it sure worthsevery penny.