Pour
a little of the chocolate mixture into eggs to temper it and then add the egg mixture to the chocolate and mix well.
Not exact matches
The
chocolate espresso beans are added for a
little sweet treat found within a
mixture of healthy, protein and fiber packed ingredients.
The
chocolate chip cookie layer
of these cookies are a
little bit darker than usual because I used a
mixture of all - purpose flour and bread flour for a chewier crumb.
My first thought was an old food styling trick for making
chocolate curls: Melt
chocolate with a
little shortening, chill the
mixture in the form
of a thick bar, then use the peeler to make easy and perfect
chocolate curls!
The
chocolate chip cookie layer
of these cookies are a
little bit darker than usual because I used a
mixture...
Elana, Its funny you posted this... I was thinking last night about your truffle series and I was toying with the idea
of cooking the almond butter / agave
mixture down a
little more (from the turtle recipe) and scooping and forming it into small balls with a cashew or hazelnut in the middle and coating them in
chocolate and more chopped nuts.
You can easily make Stracciatella ice cream with Italian - style
chocolate chips: Drizzle pure melted dark or milk
chocolate (about 5 ounces, 140g) over the almost - frozen
mixture, then stir, breaking up the ribbons
of chocolate as they start to freeze, to create
little «chips».
1/3 c. olive or vegetable oil (I actually like to use coconut oil instead, me not Elise) 1 c. granulated sugar 3 eggs 2 tsp almond extract 1 tsp pur vanilla extract 3 1/4 cups all - purpose unbleached flour 1 Tbsp baking powder Zest
of two oranges 3/4 c. dried cranberries 1/2 c. white
chocolate chips Dust the cranberries and
chocolate chips with a
little of the dry
mixture before folding into the dough to prevent clumping and sticking.
The key is using high quality
chocolate for the unsweetened and cocoa powder (I used Valrhona) and I also added just a
little bit
of instant espresso powder to the melted
chocolate mixture to bring out the flavors.
Pour a
little less than half
of chocolate mixture into prepared pan; reserve remaining
chocolate mixture at room temperature.
Hot
chocolate is probably my favourite hot drink though and recently I tried adding some tahini to my usual
mixture and it added such a lovely creaminess and almost a
little bit
of a savoury touch to my drink.
Mum suggests to mix the quantity
of tapioca flour with a
little water or coconut milk to make a runny paste and then pour it into the
chocolate mix slowly until the
mixture thickens to your liking.
Scoop small amounts
of the
chocolate mixture (a
little less than a tablespoon) and use your hands to roll them into balls.
Form
little balls
of the coconut
mixture with your hands and mash down onto the
chocolate layer in the muffin cups.
Fold a
little bit
of the whites into the
chocolate mixture to lighten it, then gently fold in the remaining egg whites.