Maybe I should have used
a little less cocoa.
I might use
a little less cocoa or more dates next time to make it a little sweeter.
I don't see why not - I might use
a little less cocoa than cinnamon though.
Not exact matches
I replaced the raw cacao with
cocoa powder, using about 6 tablespoons, and used a
little less flour to compensate.
1/4 cup water 1/4 cup milk 25 gm butter 1/8 cup sugar A
little less than 1/2 tsp salt 3/4 tsp instant yeast 1 1/2 — 1 3/4 cups all - purpose flour 2 tablespoons
cocoa powder
So, along with using
cocoa nibs instead of chocolate, I also cut back a bit on the sugar in this version of the cake, I wanted something a
little less sweet for those mornings when «
less sweet» is calling to me.
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 chocolate cookie dough comes together just like the vanilla, only without the vanilla extract, with a
little less chickpea flour and adding in some
cocoa powder.
It's rich in flavor and because it's a dark
cocoa (Dutch - processed), it has
less acidity so it's a
little less inflammatory to the stomach than regular
cocoa.
These
little guys are actually the unrefined seeds from the
cocoa bean, which means they've been
less processed than
cocoa powder or chocolate liquor.
It's rich in flavor and because it's a dark
cocoa (Dutch - processed), it has
less acidity so it's a
little less inflammatory to the stomach than regular
cocoa.
I would perhaps use a
little more nut butter and a
lesser amount of
cocoa next time to combat the bitterness.