Sentences with phrase «many ounces of dark chocolate»

One study in the Journal of Psychopharmacology also revealed that drinking an antioxidant - rich chocolate drink equal to about 1.5 ounces of dark chocolate daily felt calmer than those who did not.

How many ounces of dark chocolate do you use?

Recommended «dosages» range from 1 ounce of dark chocolate to a steaming cup of hot cocoa a day, but health experts agree on one thing: the purer the cocoa source, the better the chocolate is for you.

Nutritional stats: One ounce of dark chocolate contains approximately 150 calories, 10 grams of fat, 6 grams of saturated fat, 13 grams of carbohydrates, 3.1 grams of dietary fiber, and 1.7 grams of protein.

Ingredients: 1/2 cup butter 2 Tbsp corn syrup 9 ounces of dark chocolate 1 box of Kinnikinnick gluten free graham crackers 2 cups mini marshmallows 1/2 cup sliced almonds 1/4 cup coconut

Chop 6 ounces of any dark chocolate (or use chocolate chips) and put it into a stainless steel bowl with 1 - 1 1/2 teaspoons of clarified butter or ghee (or 1 tablespoon of vegetable shortening — but not margarine).

Each one of these bites is about 1/3 of an ounce of dark chocolate, so 3 of them would equal a 1 ounce daily dose of heart healthy flavonoids.

I feel kind of silly asking this, as I have been baking and cooking for decades, but, when you wrote 10 ounces of dark chocolate chips, you DO mean by weight, right?

2 cups dry roasted, unsalted peanuts a good pinch of salt about 6.4 ounces of dark chocolate, melted for dipping

Since I only had a couple ounces of dark chocolate on hand, I decided to add a half ounce of white chocolate, but feel free to use dark chocolate for all 2.5 ounces.

10 ounces of dark chocolate (see note) 1/2 cup chopped dried apricots 1/2 cup chopped raw macadamia nuts 1/2 cup hemp hearts 1/4 cup sprouted pepitas 1/8 teaspoon fine pink salt

To Make Dipped Cookies: Place a few ounces of dark chocolate in a deep, microwave safe container.

In a separate bowl or ramekin, place.75 ounces of dark chocolate (or round it up to an ounce, if you're feeling extra chocolate rebellious).

For those with a sweet tooth, after supper is the best time for a few ounces of dark chocolate or ice cream!

Improved insulin sensitivity and lower blood pressure: A small study of healthy adults found that those who ate half an ounce of dark chocolate a day for 15 days had better insulin sensitivity and lower blood pressure than those who didn't.

It's important to note that 1 ounce of dark chocolate contains about 12 milligrams of caffeine.

A study was done on Italian men and found that Italian men that ate an ounce of dark chocolate had healthier lab markers.

Studies showed that one - and - a-half ounces of dark chocolate a day for 2 weeks reduced stress hormone levels.

For a quick example, 100g net carbs could include a significant amount of leafy green vegetables, two medium sweet potatoes, a handful of berries, a glass of milk, and an ounce of dark chocolate.

Each ounce of dark chocolate contains 6.8 grams of sugar, and an ounce of milk chocolate provides 15 grams.

A study by the Nestlé Research Center in Switzerland showed that eating 1.4 ounces of dark chocolate every day for two weeks helped reduce stress hormones in people who were highly stressed.

An ounce of dark chocolate contains 170 calories, and an ounce of milk chocolate contains 153 calories.

Test 1 ounce of dark chocolate, 65 % cacao or less.

Opt for about an ounce of dark chocolate a couple of of times each week, and eat it in place of other, less healthy snacks rather than adding it to the treats you already consume each day.

An 8 - ounce serving of yogurt mixed with 1 ounce of dark chocolate contains 473 milligrams of calcium, or about 47 percent of your recommended daily intake, according to the Linus Pauling Institute.

Mixing an ounce of dark chocolate into your yogurt boosts its fiber content by 3.1 grams, and also contributes an additional 2 grams of protein.

An ounce of dark chocolate has 155 calories.

Milk chocolate features much smaller quantities of theobromine, such that the same medium - sized dog would have to consume almost a pound of milk chocolate to get the same effect as an ounce of dark chocolate.

Not exact matches

Graham Crackers — about 16 graham cracker sheets 10 ounce bag of white chocolate melting wafers 2 clementine's peeled and separated 1 cup of Shelled Setton Farms Pistachios and broken into small pieces Handful of thin stick pretzels Handful of dark chocolate chips

Ingredients (Adapted from Joy of Baking): 1/2 cup (1 stick) unsalted butter, room temp 3/4 cup creamy peanut butter 1/3 cup brown sugar 1/3 cup granulated sugar 1 egg 2 teaspoons vanilla 2 tablespoons milk 1 teaspoon baking soda 1/2 teaspoon salt 1 1/2 cup all purpose flour 1/3 cup granulated sugar for rolling 1 package mini Reeses, unwrapped 6 ounces dark chocolate, melted 1 package candy eyes

When I went into my kitchen to investigate, I found a 1/2 jar of almond butter leftover from a cookie order, 1/4 of a Trader Joe's Pound Plus dark chocolate bar, about 10 half - bags of nuts, and 24 ounces -LRB-!)

So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g butter 28g dark unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt

Ingredients 1/2 cup unsalted raw cashew pieces 2 1/2 cups filtered water 2 - 3 tablespoons maple syrup (plus more to your liking) 1 teaspoon vanilla extract 1 teaspoon maca powder 2 ounces dark chocolate (70 % or higher), chopped Instructions Combine the cashew pieces and the filtered water in the bowl of a high powered blender.

Chocolate base 6 tablespoons Califia Farms unsweetened almondmilk 10 ounces 70 % dark chocolate, roughly chopped 1 tablespoon unrefined coconut oil 1 teaspoon pure vanilla extract Small pinch of fineChocolate base 6 tablespoons Califia Farms unsweetened almondmilk 10 ounces 70 % dark chocolate, roughly chopped 1 tablespoon unrefined coconut oil 1 teaspoon pure vanilla extract Small pinch of finechocolate, roughly chopped 1 tablespoon unrefined coconut oil 1 teaspoon pure vanilla extract Small pinch of fine sea salt

Then pour the cream over 10 ounces of semisweet or dark chocolate chips.

Vegan alternative: in a double - boiler or the microwave, melt 4 ounces of chopped certified - vegan dark chocolate with 1 teaspoon coconut oil.

7 - 8 ounces high quality dark chocolate (70 percent or higher) or unsweetened baking chocolate sweetened with 5 packets of stevia

2 packets of gelatin 8 tablespoons of cold water 1 1/2 cups granulated sugar 1/3 cup cold water 2 teaspoons coconut extract 1 teaspoon vanilla bean paste 1/4 teaspoon salt powdered sugar for sprinkling 8 ounces high - quality dark chocolate, melted 1 tablespoon coconut oil 1/2 cup unsweetened, flaked coconut, toasted

Bittersweet Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons coconut sugar 6 eggs, at room temperature 1 teaspoon fiori di sicillia extract (or pure vanilla extract) 1/2 cup coconut cream from a can of coconut milk * (or heavy cream) 6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity yoChocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons coconut sugar 6 eggs, at room temperature 1 teaspoon fiori di sicillia extract (or pure vanilla extract) 1/2 cup coconut cream from a can of coconut milk * (or heavy cream) 6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity yochocolate, chopped (I used 72 percent, but use the intensity you prefer)

1 cup chocolate chips, divided (we used semi - sweet, but dark would be wonderful, too) 2 tablespoons plus 1/4 cup milk (divided) 1 1/2 cup miniature marshmallows 1 - 8 ounce tub of Cool Whip (thawed, divided)

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».

Then put 5 ounces (140 grams) of chopped dark chocolate and 1 teaspoon of shortening or butter in a heatproof bowl, placed over a saucepan of simmering water.

4 ounces ALOHA original dark superfood chocolate, roughly chopped 2 tablespoons refined coconut oil 1/3 cup creamy peanut butter 1 tablespoon Grade B maple syrup, cold 3 - 4 tablespoons peanut meal 1 tablespoon dry roasted peanuts, roughly chopped Pinch of fine sea salt

1/3 cup honey 1/2 cup melted coconut oil 3 eggs 1/2 teaspoon almond extract 1 cup almond flour 1/2 cup dark cocoa powder 1/4 teaspoon baking soda pinch of salt 1 ounce unsweetened chocolate, chopped 2 tbsp cocoa nibs 1/3 cup chopped hazelnuts

6 ounces good - quality dark chocolate with 70 % cocoa content, finely chopped (I use a sharp serrated knife; you can use the food processor) 1/2 cup whole milk 1 or 2 tablespoons Grand Marnier, or other good - quality orange liquor 1 cup whole milk Greek yogurt 1 to 2 tablespoons of Kumquat jam or orange marmalade

106 grams / 3 -3 / 4 ounces / 2/3 cup extra dark chocolate baking chips (I like Guittard's), lightly chopped, or dark chocolate bar chopped into small pieces, reserving a tablespoon or two to sprinkle over the top of the cake batter

nutella 1 1/2 cups raw hazelnuts a pinch of salt 3.2 ounces quality, good tasting dark chocolate (about 3/4 cup chopped) 3/4 cup plain, unsweetened almond milk 1 teaspoon vanilla

Ingredients: 1 C sugar / 1/4 C cornstarch / Pinch of salt / 8 ounces of bittersweet or dark chocolate, chopped / 2 2/3 cups whole milk / 2 egg yolks / 2 T butter / 1/2 t vanilla.

3/4 cup whole wheat or spelt flour 3/4 cup rolled oats 1/4 cup wheat germ or bran, or oat bran 1/4 cup unsweetened shredded coconut 2 tablespoons flaxseeds 3/4 teaspoon salt 1/2 teaspoon baking powder 1 cup chopped dried sour cherries (or other dried fruit) 3/4 cup chopped bittersweet chocolate 1/2 cup chopped, toasted pecans 3 ounces (3/4 stick) unsalted butter, melted (optionally browned) 1/2 cup brown sugar (dark or light) 2 eggs 1 1/2 teaspoons vanilla extract zest of 1 orange

Double cacao pudding (also refined sugar - free)-- replace the dark chocolate with two ounces of cacao butter and increase the cacao powder to 6 tablespoons and the maple syrup to 1/2 cup.