Sentences with phrase «ounces of chocolate in»

A hungry 80 pound dog can swallow 11 or 12 ounces of chocolate in a few big gulps.

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.

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.

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.

That's over 1 ounce of chocolate in each cookie!

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 chocolatChocolate 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 chocolatchocolate 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 simmeriChocolate Dipped Shortbreads: Place 3 ounces (90 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmerichocolate 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 simmerinChocolate 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 simmerinchocolate 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 simmerinchocolate, 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 simmerinchocolate 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 simmerinchocolate 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 mChocolate Glaze: Melt 1 ounce (30 grams) of semi-sweet chocolate in the mchocolate 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 simmeriChocolate Dipped Biscotti: Place 4 ounces (120 grams) of the finely chopped chocolate in a heatproof bowl and place it over a saucepan of simmerichocolate 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 untiChocolate 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 untichocolate 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 untichocolate 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 untiChocolate 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 smootIn a medium bowl add the 16 ounces of the chopped white chocolate and microwave in 15 - second intervals stirring untichocolate and microwave in 15 - second intervals stirring until smootin 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.