Sentences with phrase «more cocoa then»

Dust the biscuits with more cocoa then spread half the custard on top.

Not exact matches

At first it was bitter, but then I could taste cocoa nibs, something sour, even some coffee, and lots more.

I added in 1 Tbsp of cocoa powder with the dry ingredients to make this more chocolatey and used canola oil instead of coconut oil, then when I made it I put the mixture into muffin cups and pressed down as hard as I could with a spoon.

Since I never say no to more chocolate, I used both melted dark chocolate and dark chocolate cocoa powder in the batter, then mixed in some milk chocolate chips and semi-sweet chocolate chunks (over the weekend, I found out I had approximately 19 half - used bags of chocolate chips in my kitchen cabinet, and this recipe was the perfect way to put some of them to good use!).

I highly recommend it, but if you can't find it then at least use a cocoa powder labeled «premium» even if it costs a few dollars more than the usual brands.

Then this morning, I decided to try it out with regular cocoa powder for a more intensely chocolate flavor.

The dried pods are then powdered into carob powder which can be easily substituted for cocoa but is more expensive and available at select health stores.

My mother was not a huge fan of the strong cocoa taste though, she said she didn't like the slight bitter taste to it (more for me then!

Then I added another cup of coconut milk blended with 3 bananas, cocoa powder, chis, flax answer baked for 25 mins and got something that more resembled a cookie and it didn't make 12 to 15 cookies it made 3 doz full size cooki (ettes).

If you want to get fancy and use a more expensive cocoa then go for it but please DO NOT use a store brand cocoa or any kind of generic variety.

In most recipes requiring cocoa powder, it will be combined with baking powder or perhaps more butter and then a leavening agent.

But then I thought, why stick with just cocoa... Carob could be more fun instead — with some dates it almost tastes caramel - like and chocolatey at the same time -LCB- remember this cake? -RCB-

Mix the cocoa powder, sugar, coconut milk, oil and chips in a small saucepan on a very low flame, a minute or two, stirring, until just melted (or microwave 1 minute or a drop more until the chips are melted, then stir to combine).

If you are addicted to chocolate, then dark chocolate will easily satisfy your cravings because it's the compounds in cocoa that get people hooked, and dark chocolate contains more of it.

Freeze 3 to 4 halved figs, then blend them with a little (about 3 tablespoons or more, if needed) almond or coconut milk and cocoa powder (1 tablespoon).

Plain and simple, cacao is the raw form of the cacao bean, whereas, cocoa is the cheap, more processed variety — which has been roasted, alkalized, molded into heated cakes, the cacao butter / oil pressed out, then powdered.

I would start conservatively with the cocoa, and then just keep adding more until you get your desired shade.