Combine butter, oil, and 3
ounces chocolate in a large bowl over simmering water.
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.
Place the unsweetened
chocolate and 4
ounces semisweet
chocolate and butter
in a microwave safe bowl.
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.
While the treats were cooling (before I cut the shapes out), we prepped the
chocolate, melt 2 cups dark
chocolate melting wafers and 6
ounces white candy melts
in separate bowls.
Begin by melting the 4
ounces of
chocolate in a microwave safe glass bowl
in 20 second intervals until smooth.
Melt one
ounce 85 % dark
chocolate in microwave
in 30 second intervals until smooth consistency is reached.
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!
1
ounce (30 grams) unsweetened
chocolate plus 1/8 teaspoon baking soda (reduce fat
in recipe by 1 tablespoon)
(and wishing that scharffen - berger sold their
chocolate in 7
ounce packages so that i didn't wind up with this little bit left over each time.)
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.
My popsicle molds are small and there was
chocolate mixture leftover, so I poured the small overage into a 4
ounce ramekin and stuck it
in the fridge.
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
5
ounces semisweet or bittersweet
chocolate, chopped 2
ounces unsweetened
chocolate, chopped 8 tablespoons (1 stick) unsalted butter, cut into quarters 3 tablespoons cocoa powder (either Dutch - processed or natural cocoa works well
in this recipe) 3 large eggs 1 1/4 cups granulated sugar 2 teaspoons vanilla extract 1/2 teaspoon salt 1 cup unbleached all - purpose flour
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.
1 frozen banana, broken into pieces 1 apple, cored and chopped 1/2 to 1 cup nondairy milk 4 to 6 lettuces leaves or other leafy greens, torn 1 can (4
ounces) pineapple chunks packed
in juice, or 2 fresh pineapple rings 1/4 cup raisins or goji berries 4 to 8 pitted soft dates 4 to 6 ice cubes Cocoa powder or vegan mini
chocolate chips, for garnish
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.
Melt 4 tablespoons butter and 4
ounces chocolate together
in a small saucepan over low heat, stirring frequently until completely melted.
Pulse
in 4 1/2
ounces (about 1 1/2 tablets) coarsely chopped Mexican
chocolate (some larger chunks will remain), or chop finely with a knife and stir into flour mixture.
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
In order to make her feel included, I modified the recipe as follows (IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy versio
In order to make her feel included, I modified the recipe as follows (
IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6 ounces milk chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy versio
IN CAPS): * Unsalted butter (for pan)- NO BUTTER * 1 (1 - pound) loaf country - style or «peasant» white bread, sliced 1/4» - thick - WHOLE WHEAT BREAD * 3 cups heavy cream - SKIM MILK * 6
ounces milk
chocolate, coarsely chopped - SLIM FAST CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy
chocolate, coarsely chopped - SLIM FAST
CHOCOLATE PROTEIN SHAKE MIX * 6 ounces semisweet chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy
CHOCOLATE PROTEIN SHAKE MIX * 6
ounces semisweet
chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy
chocolate, coarsely chopped - DITTO * 1 tablespoon vanilla extract - SAME * 9 large eggs - EGG BEATERS WHITES * 2 cups whole milk - WATER * 1 cup sugar - SPLENDA GRANULATED SWEETENER * 1 1/4 teaspoons kosher salt - LEFT OUT * 1/2 cup hazelnuts, coarsely chopped - SAME Well, we were all loving ours but Aunt Marge wasn't so thrilled with her healthy version.
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.
2 sticks (8
ounces) salted butter, at room temperature 4
ounces cream cheese, at room temperature 1/2 cup sour cream 5 tablespoon sugar 1 3/4 cups all purpose flour 8
ounces semisweet
chocolate, coarsely chopped (I used
chocolate chips) 1 cup pecans (about 4
ounces), coarsely chopped 1/3 cup dried currants (soaked
in water or spirits if very dry; drained and dried) 1 1/2 teaspoons cinnamon 1/2 cup plus 2 tablespoons apricot preserves, strained
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 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.
Add 6
ounces (1 cup)
chocolate chips and process
in partway.
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.
10
ounces vegan dark
chocolate, melted (I used
chocolate chips and melted them
in two 1 - minute increments
in the microwave, whisking after each)
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.