To bake the cookies, preheat the oven to 325 F. Cut the remaining 4
ounces of chocolate into large «chips.»
Not exact matches
Mix 2
ounces of the chopped
chocolate into the warm egg yolk mixture, then fold in the egg whites in 2 batches.
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
When I went
into my kitchen to investigate, I found a 1/2 jar
of almond butter leftover from a cookie order, 1/4
of a Trader Joe's Pound Plus dark
chocolate bar, about 10 half - bags
of nuts, and 24
ounces -LRB-!)
For the white
chocolate, get a couple
of 4 -
ounce bars or one 8 -
ounce bar and chop it
into chunks.
This is done by stirring the remaining 5
ounces (155 grams)
of finely chopped
chocolate (in three batches)
into the melted
chocolate.
This is a classic and versatile dessert with endless flavor variations; coffee creme brulee (add 1 1/2 tablespoons
of instant espresso powder
into the hot cream), lemon (add a few tablespoons
of freshly grated lemon peel), and
chocolate (melt 6
ounces of chocolate with the cream).
Chop 6
ounces of any dark
chocolate (or use
chocolate chips) and put it
into a stainless steel bowl with 1 - 1 1/2 teaspoons
of clarified butter or ghee (or 1 tablespoon
of vegetable shortening — but not margarine).
Cherry ice cream with white
chocolate from here 1 1/2 cups pitted ripe sweet cherries (from about 3/4 lb / 340g cherries) 3/4 cup (180 ml) milk 1 3/4 cups (420 ml) heavy cream 1/2 cup (100g) sugar pinch
of salt 1 teaspoon lemon juice 2 tablespoons crème de cassis, kirsch, cherry liqueur, or rum (optional)-- I used rum 112g (4
ounces) white
chocolate, melted Put cherries, milk, 1 cup (240 ml)
of the cream, sugar, and salt
into a medium saucepan.
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened (I used 1 tub
of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6
ounces semisweet
chocolate, cut
into 1 / 4 - inch chunks (I used 1 cup
of chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3
ounces) Vegetable - oil cooking spray
2 one
ounce squares Baker's unsweetened
chocolate 1/3 cup vegetable shortening 1 cup sugar 2 eggs 1 tsp vanilla 1/2 tsp salt 1/2 tsp baking powder 3/4 cup flour half a bag
of Reese's mini eggs, chopped
into quarters (or minis)
Pour 12
ounces of semisweet
chocolate chips
into a bowl and add in the cream, letting sit for 1 minute.
106 grams / 3 -3 / 4
ounces / 2/3 cup extra dark
chocolate baking chips (I like Guittard's), lightly chopped, or dark
chocolate bar chopped
into small pieces, reserving a tablespoon or two to sprinkle over the top
of the cake batter
Gradually beat
into this one cupful
of sugar; then add one - fourth
of a teaspoonful
of salt, one teaspoonful
of cinnamon, and two
ounces of Chocolate, melted.
4 cups turkey or chicken stock 2 dried ancho chiles, stemmed and seeded 2 dried guajillo chiles, stemmed and seeded 2 dried mild New Mexico red chiles, stemmed and seeded 1/4 cup slivered almonds 1/4 cup chopped pecans 3 - inch piece
of canela (Mexican cinnamon) 4 whole cloves 4 allspice berries 1 small onion, roughly chopped 2 cloves garlic 1 large tomato, roughly chopped 1 cup sweetened dried cranberries 2 tablespoons lard or vegetable oil 2
ounces bittersweet
chocolate, broken
into bits Salt
106 grams / 3 -3 / 4
ounces / 2/3 cup extra dark
chocolate baking chips (I like Guittard's), lightly chopped, or dark
chocolate bar chopped
into small pieces, reserving a tablespoon or two to sprinkle over the top
of the cake batter
Mixing an
ounce of dark
chocolate into your yogurt boosts its fiber content by 3.1 grams, and also contributes an additional 2 grams
of protein.
To up the fudginess, you can melt down a few Tbsp
of raw unsalted butter with a few
ounces of 73 + % dark
chocolate and add that
into the batter.
4
ounces semisweet
chocolate, broken
into small pieces (or chips) 1/4 cup unsweetened cocoa powder, sifted 3/4 cup sugar 2-1/2 cups unsweetened shredded coconut 3 large egg whites 1 teaspoon pure vanilla extract Pinch
of salt