Repeat until chocolate is melted and smooth.
Remove and stir and
repeat until the chocolate is mostly melted.
Stir after 30 seconds and
repeat until the chocolate is smooth and melted.
Repeat until the chocolate and butter are melted together.
Not exact matches
Repeat until you are happy with the amount of
chocolate.
Repeat until all truffles are coated in
chocolate.
Repeat the process
until you have the desired amount of mummy pretzels, re-heating up the
chocolate as necessary.
Then, heat for 15 seconds, and stir,
repeating (heat for 15 seconds, stir)
until chocolate is completely melted and glossy.
Repeat until all of the truffles have been coated then place back into your freezer for another 5 minutes or
until the
chocolate has hardened.
Repeat this step
until the
chocolate is melted.
Repeat until all the
chocolate has been rolled and coated.
If not completely melted,
repeat another 30 sec
until chocolate is just melted.
Repeat this process for 15 second intervals on 50 % power
until the
chocolate chips are just melted.
I didn't use any heat, I put 1/2 cup of coconut oil in a freezer bag and played with it like a stress ball
until it went more runny but was still white, added 3 table spoons of runny honey to the bag and massaged it outside the bag to mix it again, added 1/2 cup of coco powder and massaged the bag again, added 1/2 teaspoon of vanilla flavouring and
repeated mixing then I put half the mixture in a
chocolate mould in the freezer and half in the fridge.
To Assemble: Pair up your cakes with those of similar size and turn them over.Spread the marshmallow cream onto one cake and the
chocolate ganache on the other and
repeat until all paired cakes are covered.
Cook in the microwave on 50 percent power for 45 seconds, remove and stir, and
repeat the process in 10 - second intervals
until the
chocolate is melted and smooth.
Let sit for 30 seconds, stir the
chocolate mixture and
repeat until it is mostly melted.
So
until then, I am making these Weetabix
Chocolate Nests on
repeat.
Drop a spoonful of peanut butter on top of the
chocolate layer and
repeat process of tapping mold
until candy surface is flat and air bubbles removed.
Repeat this 4 to 5 times, or
until the
chocolate egg is thick enough.
Finally, we
repeat the
chocolate layer, let the entire dessert freeze for about an hour
until solid and then we have it!
Just
repeat this step
until all the
chocolate cups are covered with the PB mixture.
Melt
chocolate in microwave by heating for 30 seconds then stirring and
repeating process
until it is melted and smooth.
If any lumps of
chocolate remain, put the bowl into the microwave for ten seconds then stir;
repeat until the lumps are gone.
Stir and
repeat a few more times using shorter intervals (10 — 15 seconds)
until chocolate just begins to melt.
Repeat in 30 second increments
until the
chocolate is melted.
Repeat until you are done coating the candies with
chocolate.
Transfer 1/3 of the mixture to a freezer - safe container, sprinkle with 1/3 of the
chocolate and
repeat until you have used up all of the mixture and
chocolate.
Repeat with 15 second intervals
until chocolate is smooth.
Repeat until all of the
chocolate is used.
Repeat this process
until the
chocolate has melted.
Finally, we
repeat the
chocolate layer, let the entire dessert freeze for about an hour
until solid and then we have it!
They
repeat saying that phrase while knocking on your forehead
until you were able to name ten
chocolate bars.
Pour
chocolate over the top of the filling, and
repeat until all the filling is used up.
Repeat until all the truffles have been covered in
chocolate.
Once the milk
chocolate layer is solid,
repeat the previous steps with the white
chocolate (melt, stir
until smooth, add in 1 - 2 drops of peppermint essential oil, and stir.)
Replace metal wax stamp into your bowl in the freezer
until it is thoroughly chilled -LCB- about 3 minutes -RCB- and
repeat with remaining melted
chocolate.
Repeat 2 or 3 times,
until all
chocolate is melted.
Repeat 2 - 3 times or
until all
chocolate is melted.