Begin by melting the 4
ounces of chocolate in a microwave safe glass bowl in 20 second intervals until smooth.
Melt 1
ounce of the chocolate in a heatproof bowl set over the pan of boiling water, being careful not to let the water touch the bottom of the bowl.
Melt the 3
ounces of chocolate in the microwave (in 30 second intervals, mixing with a rubber spatula until it is melted), and then after letting it cool for a few moments add to the batter mixing until incorporated.
Place the 2
ounces of chocolate in a medium microwave safe bowl and microwave for 2 - 3 minutes at 50 % power, stirring every 30 seconds, until the chocolate is almost melted.
That's over 1
ounce of chocolate in each cookie!
A hungry 80 pound dog can swallow 11 or 12
ounces of chocolate in a few big gulps.
Not exact matches
For $ 50, buyers can get a half -
ounce baggie dispensed
in just a few seconds, much like they would a
chocolate bar or bag
of chips.
Mix 2
ounces of the chopped
chocolate into the warm egg yolk mixture, then fold
in the egg whites
in 2 batches.
In a large saucepan over a very low heat gently melt 300 grams (10 1/2
ounces)
of the white
chocolate along with the condensed milk.
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.
Melt the remaining 100 grams (3 1/2
ounces)
of white
chocolate in the microwave
in 30 second blasts and spread it over the top
of your biscuit base with the back
of a spoon.
Ingredients 1 1/4 cup finely chopped salted peanuts (for the filling, crunch, and topping) 2 teaspoons sugar 1/2 teaspoon instant espresso powder (or finely ground instant coffee) 1/4 teaspoon ground cinnamon Pinch
of freshly grated nutmeg 1/2 cup mini
chocolate chips (or finely chopped semi sweet
chocolate) 24 Oreo cookies, finely crumbed or ground
in a food processor or blender 1/2 stick (4 tablespoons) unsalted butter, melted and cooled Small pinch
of salt 2 1/2 cups heavy cream 1 1/4 cups confectioners» sugar, sifted 12
ounces cream cheese, at room temperature 1 1/2 cup salted peanut butter — crunchy or smooth (not natural variety) 2 tablespoons whole milk 4
ounces bittersweet
chocolate finely chopped
This is done by stirring the remaining 5
ounces (155 grams)
of finely chopped
chocolate (
in three batches) into the melted
chocolate.
But if you decide to temper, Step One is to melt about 11
ounces (300 grams)
of good quality, finely chopped semi sweet or bittersweet
chocolate in a clean and dry heatproof bowl placed over a saucepan
of barely simmering water.
I used 2
ounces of unsweetened baking
chocolate instead
of 3
ounces and used an
ounce (or 3 tablespoons)
of coconut milk
in it's place to give it a milk chocolaty taste!
Chocolate Fondue — Baily's Irish Cream Dream Ingredients 1 ounce of water 4 ounces of chocolate wafers 1/2 ounce of Baileys Irish Cream Instructions Heat up water in a fondue pot and add the chocolat
Chocolate Fondue — Baily's Irish Cream Dream Ingredients 1
ounce of water 4
ounces of chocolate wafers 1/2 ounce of Baileys Irish Cream Instructions Heat up water in a fondue pot and add the chocolat
chocolate wafers 1/2
ounce of Baileys Irish Cream Instructions Heat up water
in a fondue pot and add the
chocolatechocolate wafers.
Melt 8
ounces of the
chocolate chips gently
in the microwave (on low heat, stirring every 15 seconds) until smooth.
Drop
in half
of the 4
ounce bar
of chocolate, a few pitted dates and blend until creamy.
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.
Coarsely chop 3
ounces of the
chocolate and place
in a microwave - safe bowl.
For
Chocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmeri
Chocolate Dipped Shortbreads: Place 3
ounces (90 grams)
of the finely chopped
chocolate in a heatproof bowl and place it over a saucepan of simmeri
chocolate in a heatproof bowl and place it over a saucepan
of simmering water.
Add 8 1/2
ounces of the
chocolate and fold
in just until all ingredients are evenly incorporated.
Vegan alternative:
in a double - boiler or the microwave, melt 4
ounces of chopped certified - vegan dark
chocolate with 1 teaspoon coconut oil.
I made this sauce as directed It was good but I could still get that Cocoa taste I mulled on it for a bit took it out if the fridge put it
in a sauce pan and added the following 1 tablespoon unsalted butter 1 tablespoon light corn syrup and the other 2
ounces of a 4
ounce giradelle bittersweet bar
of chocolate I let it melt and kept it stirred it is FANTASTIC The cocoa powder taste is gone the consistency is perfect Love it Thank you
Milk
Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
Chocolate Ice Cream with Reese Whoppers (Adapted Ice Cream Recipe from The Perfect Scoop but it was my idea to add the Reese Whoppers;)-RRB- Ingredients 3/4 cup milk
chocolate and 1/4 cup semi sweet chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate and 1/4 cup semi sweet
chocolate, finely chopped — the original recipe called for 8 ounces of milk chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate, finely chopped — the original recipe called for 8
ounces of milk
chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate 1 1/2 cups half and half 1 1/2 cups 2 % milk 3/4 cup sugar Big pinch
of salt 4 large egg yolks 2 teaspoons vanilla — the original recipe called for Cognac, but we don't have fancy things like that at my house 1/2 cup Reese Whoppers, roughly chopped Directions Combine the
chocolate and cream in a large, heatproof bowl and set over a saucepan of simmering water (I can't lie I just put it right in a saucepan over medium heat and skipped the simmerin
chocolate and cream
in a large, heatproof bowl and set over a saucepan
of simmering water (I can't lie I just put it right
in a saucepan over medium heat and skipped the simmering water).
Melt 3
ounces (90 grams)
of chopped white
chocolate and 1 teaspoon
of vegetable shortening
in a small metal bowl placed over a saucepan
of simmering water.
Place 4
ounces unsweetened
chocolate and 5
ounces bittersweet
chocolate and butter
in a heatproof bowl over the saucepan without the water touching from the bottom
of the bowl.
Finely chop the remaining 1 1/2
ounces of chocolate and mix it
in.
You call for a lot
of baking
chocolate in your recipes, and this is a good standardized ingredient, but it can be a little expensive, like $ 2.50 for four
ounces.
You may have thought that
chocolate would be off limits when
in fact 1
ounce of chocolate made with 100 % cacao powder contains only 3 grams
of net carbs.
Melt 4
ounces chopped bittersweet
chocolate in a double boiler or heatproof bowl set over a pan
of simmering water.
bottle
of beer, divided 1 very large white (or yellow) onion, thickly sliced 4 fresh Serrano peppers (or substitute jalapenos) 2 tablespoons canola or high - oleic safflower oil 4 cloves garlic 1 large stalk celery, diced 2 medium green bell peppers, chopped 1 tablespoon cumin 1/2 teaspoon freshly ground black pepper 1 teaspoon dried oregano leaves, preferably Mexican 1 package chicken - style seitan, well chopped (or substitute regular seitan) 1 4 -
ounce can chopped fire - roasted green chiles, preferably Hatch 1 chipotle pepper (from canned chipotles
in adobo), minced 2 1/2 cups crushed tomatoes (about 3/4
of a 28 - oz can) 1/2 teaspoon salt 1 1/2 cups reserved bean cooking liquid 1/2
ounce bittersweet
chocolate Fat - free sour cream (or vegan sour cream) and chopped red onions, for garnish
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.
Chocolate Glaze: Melt 1 ounce (30 grams) of semi-sweet chocolate in the m
Chocolate Glaze: Melt 1
ounce (30 grams)
of semi-sweet
chocolate in the m
chocolate in the microwave.
To make filling: Place 1/2 cup
of the cream
in a microwaveable bowl with the 12
ounces of chocolate.
Pour 12
ounces of semisweet
chocolate chips into a bowl and add
in the cream, letting sit for 1 minute.
Place about 12
ounces of the
chocolate chips
in a small bowl, add about 1 teaspoon
of the dry ingredients, toss to coat the chips and set aside.
For
Chocolate Dipped Biscotti: Place 4 ounces (120 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmeri
Chocolate Dipped Biscotti: Place 4
ounces (120 grams)
of the finely chopped
chocolate in a heatproof bowl and place it over a saucepan of simmeri
chocolate in a heatproof bowl and place it over a saucepan
of simmering water.
Chocolate Orange Glaze 12 ounces (340 grams) semi-sweet chocolate 8 tablespoons (113 grams) butter Zest of 1 orange 1/2 cup (115 grams) sour cream 1 tablespoon orange liqueur (optional) Orange zest, for garnish (optional) In a medium saucepan, melt the chocolate and butter on low unti
Chocolate Orange Glaze 12
ounces (340 grams) semi-sweet
chocolate 8 tablespoons (113 grams) butter Zest of 1 orange 1/2 cup (115 grams) sour cream 1 tablespoon orange liqueur (optional) Orange zest, for garnish (optional) In a medium saucepan, melt the chocolate and butter on low unti
chocolate 8 tablespoons (113 grams) butter Zest
of 1 orange 1/2 cup (115 grams) sour cream 1 tablespoon orange liqueur (optional) Orange zest, for garnish (optional)
In a medium saucepan, melt the
chocolate and butter on low unti
chocolate and butter on low until smooth.
In each
of two glass coffee mugs, add 1 1/2
ounces of almond liqueur (such as Disaronno), then top off with the
chocolate mixture.
In a medium heatproof bowl, combine the 3
ounces of chopped
chocolate with the butter.
directions For the White
Chocolate Bubble Wrap and Curls: In a medium bowl add the 16 ounces of the chopped white chocolate and microwave in 15 - second intervals stirring unti
Chocolate Bubble Wrap and Curls:
In a medium bowl add the 16 ounces of the chopped white chocolate and microwave in 15 - second intervals stirring until smoot
In a medium bowl add the 16
ounces of the chopped white
chocolate and microwave in 15 - second intervals stirring unti
chocolate and microwave
in 15 - second intervals stirring until smoot
in 15 - second intervals stirring until smooth.
The problem is... there is 15 grams
of sugar
in.78
ounces and a typical recipe for Mexican
Chocolate Pots calls for 6
ounces.
7
ounces (generous 1 1/4 cups) Collection Etienne 64 % Cacao Baking Bars (chopped) or 61 % Cacao Semisweet
Chocolate wafers 1/4 cup heavy cream 1 tablespoon seedless raspberry preserves 1/2 cup finely chopped topping
of choice to roll truffles
in.
Combine 3
ounces of cold brew and 4 to 5
ounces of chocolate milk
in a tall glass, give it a stir, then add a handful
of ice cubes and enjoy.
Melt butter with 1 cup (6
ounces) White
Chocolate wafers
in top
of double boiler over low heat, stirring constantly until smooth.
Heat the butter, 4
ounces of the
chocolate chips, and the unsweetened
chocolate together
in a medium bowl set over simmering water just until the
chocolate melts.
Sweet Cheese with Lavender and
Chocolate: Prepare the sweet cheese: Combine 2
ounces of cream cheese and 4
ounces of mascarpone cheese (both at room temperature)
in a bowl.
Place 8
ounces semisweet
chocolate, 2
ounces unsweetened
chocolate, and 2 teaspoons espresso powder
in top half
of double boiler.