Sentences with phrase «of dark chocolate melting»

But there is nothing better than the bitter sweet indulgent flavour of dark chocolate melting on your tongue.

A study found that people are more turned on by the sensation of dark chocolate melting in their mouths than by kissing.

Not exact matches

1/4 cup raw pumpkin seeds or any nuts like almonds, walnuts, pecans, etc. 1/4 cup dark chopped chocolate — chilled 1 cup dried figs — stems removed and soaked for an hour 2 soft dates — pitted and chopped one 15 oz can black beans, about 1 3/4 cups — rinsed and drained well, or the same amount of cooked black beans 1 small beet — peeled and finely shredded — optional 2 tablespoons unsweetened cocoa powder 2 tablespoons coconut oil — melted 1 tablespoon chia seeds 1 teaspoon vanilla extract pinch of salt 1.

Really cinnamony, soft, and airy: — RRB --RRB--RRB--RRB- They're actually small so 18 of them came out which is great because next week, when I get back to my gym, I'm going to throw some in a bowl of milk and eat them all at once postworkout >:-D When they were ready, I covered them with melted 87 % dark chocolate, using 5 squares to cover them all.

I opened up all my cupboards, thought about what kind of nutrition I wanted to get out of my snack (fiber, vitamins, minerals, protein, carbs, heathy fats), chopped a dark chocolate bar in half, turned on my hob, added some water to a small pot, took out a bowl and threw in a bunch of seemingly random ingredients, rolled that dough into truffles, dipped them in what was by then melted chocolate, stuck the truffles in the freezer for 8 minutes and BAM!!!!!!!!!!!!! They were ready!

Lighten up chocolate yogurt cupcakes made with melted dark chocolate and a dollop of greek yogurt.

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

You can use either zero - calorie syrup, chocolate sauce, a bit of melted dark chocolate or just some date syrup like I did here:)

In the top of a double boiler over hot, (not simmering or boiling) water, melt the dark chocolate, stirring constantly, until smooth.

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

-- 1 cup of GF oat flour * (100g)-- 3/4 cup ground almonds (90g)-- 2 tbsp coconut oil, melted — 1tsp almond extract — 1tsp cinnamon — 1/4 cup honey — 1/2 dark chocolate, I used 70 % (90g)-- handful of chopped almonds, optional

A lot of double chocolate cookie recipes call for melted dark chocolate in the batter — which, while delicious — can be a bit hard on the wallet and often means an extra trip to the grocery store.

I made my chocolate glaze by just melting 50g of dark chocolate with 100g of milk chocolate and a teaspoon of Coconut Oil.

Melt your dark chocolate (in a bain marie — a glass bowl on top of a pot of boiling water).

* Optional: 1 Tbsp coconut nectar, melted, whisked w / 1/2 Tbsp cacao & a pinch of ceylon cinnamon to create dark chocolate crackly topping.

Pour the melted dark chocolate onto the sheet and spread into a rectangle with a spatula or back of a spoon.

The shredded coconut gives each cookie a hint of macaroon-esque texture, the oats lend heartiness, and melted chocolate chunks deliver bursts of dark, intense richness.

Pour the melted dark chocolate (minus 2 tablespoons) onto the sheet and spread into a rectangle with a spatula or back of a spoon.

The chocolate buttercream frosting is made with butter, sugar, egg and plenty of melted dark chocolate.

On the cookies I rebaked the following day I melted some 60 % dark chocolate, then sprinkled more flaky salt on top of that.

When there is only a couple pieces of chocolate left to melt then remove the bowl from simmering water and add the reserved 5 % of dark chocolate callets and stir it in to melt.

2) For the Sundae eaters: a. Top a few scoops of the banana peanut butter ice cream with broken pretzel thins, peanuts, and drizzle with melted dark chocolate.

The dark chocolate, since it's chopped instead of using chips, melts into these gorgeous ripples of richness throughout, balanced by just a kiss of sea salt scattered on top.

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!).

The final touch is a generous drizzle of melted dark chocolate which is rich in antioxidants, a sprinkling of crunchy pistachios and a little more orange zest!

Then, in a glass pot sitting on top a pot of boiling water, melt some dark chocolate.

Couple of observations: the avocados definitely flavored the filling so I melted about 1/4 cup dark chocolate and added to the filling.

To make the black layers, melt the 4 tablespoons of coconut oil and the 4 oz dark chocolate and combine together well.

When all «protein - bar shapes» are made and coated in coconut flour, you coat them with melted dark chocolate (I just melted half a bar of 85 % Lindt).

Trust me when I say, kids will go crazy over this chocolate peanut butter mug cake as the outer portion of the cake is dark and when you cut into it, you get to see a whiter portion of the cake because of the melted white chocolate chips and the peanut butter.

Cinnamon - chocolate fruit mince tarts slightly adapted from Australian Gourmet Traveller 270g dark brown sugar 300g raisins 300g dried cranberries 3 tablespoons brandy 100g unsalted butter, melted 100g glacé orange, finely chopped 2 Granny Smith apples, coarsely grated 1 orange, finely grated zest and juice 1/2 teaspoon ground cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground ginger 1/4 teaspoon freshly grated nutmeg 1 vanilla bean, halved lengthwise, seeds scraped 100g dark chocolate (70 % cocoa solids), coarsely chopped 1 1/2 tablespoons demerara sugar, for scattering Cinnamon pastry: 180g softened unsalted butter 200g pure icing sugar, sifted 1 tablespoon ground cinnamon 4 eggs 500g all purpose flour pinch of salt Combine all ingredients except chocolate and demerara sugar in a large bowl, stir to combine, then spoon into sterilized jars * and refrigerate for at least 1 day or up to 2 weeks, inverting jar occasionally.

The dark chocolate chips were even easier to make than the white, since, because of the higher fat content, white chocolate melts more easily than dark so getting it the right consistency for making chips was a tad trickier.

my batter came out a bit stiff because i melted the dark chocolate instead of chopping it and they came out more «fluffy» and it was soooo good!

Melt 4 squares of dark 72 % chocolate over a double boiler and added 2 tablespoons coconut oil.

But here is a good example of some Coconut Blueberry Chocolate Bark: (and a great site as well) http://lifeasadreger.wordpress.com/2010/10/18/paleo-coconut-blueberry-bark/ For mine, I used a bag of Vegan Dark Chocolate Chips that I got at Whole Foods, melted together with some Coconut Oil.

They're a bit darker than semi-sweet chips and their shape is perfect for cookie baking — the chips aren't as tall as regular chocolate chips and the base is a bit wider, meaning they bake into melting pools of chocolate in your favorite cookie.

Infusing a chocolate cake with a hint of Earl Grey adds an aromatic tinge to its fudgy excellence, making it a true object of desire Serves 10 6 Earl Grey teabags 150 ml boiling water 100g unsalted butter, melted and cooled, plus extra for greasing 3 large free - range eggs 150g soft dark brown sugar 100g light muscovado sugar 250g self - raising flour 120g plain chocolate (70 % cocoa solids), melted and cooled 1 tsp bicarbonate of soda 1 tsp baking powder 3 tbsp Greek yoghurt.

These Brazil nuts, covered in 70 % dark chocolate melted with a bit of coconut oil, would also make an awesome gift in a jar!

Yes, you bet that is a mug of melted semisweet chocolate chips... and you can bet some of those s - berries took a dunk in that swimming pool of rich, dark chocolate.

Lastly, I melted the remainder of the dark chocolate and spread it over the top of the caramel.

I am so flattered that Barnes & Noble recognized this recipe as a winner and chose me... White Chocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package of white chocolate melting wafers (56 total circles) DirecChocolate Stuffed Cranberry Gingerbread Cookies Yields 26 - 28 cookies Ingredients: 1 cup margarine, softened and must have 80 % vegetable oil 3/4 cup packed dark brown sugar 1/2 cup packed light brown sugar 1/4 cup molasses 1/2 cup instant french vanilla pudding mix (1 box) 2 eggs 2 tsp ground ginger 2 tsp ground cinnamon 2 tsp vanilla extract 1 tsp baking soda 1 tsp salt 2 1/4 cup all purpose flour 1 1/2 cups dried cranberries 1 package of white chocolate melting wafers (56 total circles) Direcchocolate melting wafers (56 total circles) Directions: 1.

In a separate bowl, melt 1 cup of dark chocolate in microwave or double boiler.

I combine the melted dark chocolate with the mashed avocado and then add a few droppers full of liquid stevia, raw cacao powder, and a little bit of vanilla.

Hi, I have made similar cookies to these and when they are finished and cooled, I melt some dark chocolate in a double boiler and dip only half of the cookie in it, then set them on a rack to cool and harden.

Melted 150g Dr Oetker 72 % dark chocolate in a bowl over hot water together with 20g unsalted butter and 1 tbsp of maple syrup.

It's loaded with two types of cocoa as well as melted dark chocolate for that extra rich color and flavor.

You'll then add a can of sweetened condensed milk and a cup of melted dark chocolate to the Food Processor and process until well combined.

Instead of cocoa powder I used 2 bars of dark chocolate (melted) and cut down on honey.

You can of course use some melted dark chocolate instead, as I did for a few of my cookies.

If you decide on chocolate topping melt 20g of dark chocolate with a ts of coconut oil and spread on the cooled down cake.