Sentences with phrase «spatula until the chocolate»

Pour chocolate over the popcorn and gently fold using a spatula until chocolate has evenly coated the popcorn.

Add chocolate and milk and continue stir with a rubber spatula until chocolate is almost all the way melted.

Gently stir in the chocolate with the silicone spatula until the chocolate is melted and incorporated.

Add the corn syrup and stir well with a silicone spatula until the chocolate is melted and the glaze is smooth.

Pour in cooled chocolate mixture and fold together with a flexible spatula until all chocolate is combined and no streaks remain; be sure to scrape the bottom of the bowl thoroughly.

Gently stir in the chocolate with the silicone spatula until the chocolate is melted and incorporated.

Stir with a spatula until the chocolate is completely melted.

Not exact matches

Fold the egg whites into the chocolate mix, little by little, using a spatula to gently mix, until all egg whites have been incorporated, and the mixture is smooth, even in color, and fluffy.

Carefully mix in the buttermilk then add that mixture to the dry ingredients and use a rubber spatula to fold it all together until just combined then add the chocolate chips and stir just until they're evenly distributed, don't over mix.

Pour over chocolate and stir with a spatula until smooth.

Mix until just incorporated and then stir in white chocolate chips and dried cranberries with a spatula.

Stir in a spoonful of beaten egg whites, then pour the chocolate mixture over the egg whites and gently fold together with a spatula until there are no streaks of white in the batter.

Add oats, the remaining 3/4 cup chopped walnuts, white chocolate chips and dried apple and stir by hand with a silicone spatula until completely combined.

Add the chocolate to the tofu and blend until well combined, using the spatula to scrape down the sides of the blender.

Pastry chefs routinely spread melted chocolate over sheet pans, wait until the chocolate is set to the exact right consistency, and then use a metal spatula (and considerable sleight of hand) to scrape up ruffles and ribbons and all kinds of extravagant shapes.

Using rubber spatula, fold remaining whipped cream into white chocolate mixture until no white streaks remain.

Directions, final step: Place egg whites in a very clean, dry bowl and beat, adding salt once whites begin to froth / Continue beating until soft peaks are formed, sprinkle in the sugar and continue beating until egg whites form stiff peaks / Using a rubber spatula, fold in 1/4 of the egg whites into thoroughly cooled chocolate mixture / Add remaining egg whites and continue to fold gently until mixed / Place in a bowl, cover and refrigerate for several hours before serving, or can be made a day ahead.

Beat in flour mixture until the dough crumbles; once the dough is crumble add chocolate chips and combine with hand or rubber spatula until the dough becomes soft.

Using a rubber spatula, stir the chocolate chips until they melt completely and you have a smooth, glossy chocolate sauce.

Transfer the crumbled brownies to the bowl with the melted chocolate and stir with a rubber spatula or a spoon until combined.

To bring into tempering range, add remaining chocolate to the mixture and stir constantly with a rubber spatula until the thermometer registers 82 to 84 degrees.

With a rubber spatula, fold in the chopped chocolate until evenly distributed.

Heat both chocolates in a medium heatproof bowl set over a medium saucepan of barely simmering water (do not let water touch bowl), stirring with a spatula, until chocolate is melted.

Using a rubber spatula, stir the chocolate continuously until it melts completely.

Add the chocolate, and stir with a rubber spatula until melted.

Pour the melted chocolate over it and with a spatula mix until all the marshmallows and almonds are coated with the chocolate.

Add the finely chopped chocolate, vanilla extract, and butter, stirring gently with a rubber spatula until the mixture is smooth.

Once it is melted remove from the heat and add your cream, mix with a spatula until you get a dark chocolate sauce, add your liqueur little by little to taste (according to how boozy you like it).

Add the chocolate swirl ingredients to the glass bowl, and stir occasionally with a rubber spatula until melted, set aside.

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.

In a medium saucepan, stir butter and bittersweet chocolate over very low heat with a heatproof rubber spatula until just melted (do not let simmer or boil).

In a small microwave - safe bowl, microwave the chocolate and shortening in 30 second intervals (stopping to mix with a spoon or spatula) until the chocolate is melted.

Fold in the chocolate chunks until they are evenly distributed, then drop the cookie dough by rounded tablespoons on a parchment - lined cookie sheet, before flattening the dough slightly with a spatula (the cookies will only spread very slightly).

Pour the melted chocolate and almond meal over the egg whites and, using a sililcone spatula, gently fold everything together until just incorporated (there should be no streaks of egg white).

After letting cool for a minute or two, combine the chocolate / shortening with the sugar and eggs in a medium bowl, and mix with a spatula or whisk until combined.

Using a rubber spatula, stir the chocolate until smooth and evenly melted, 2 to 3 minutes.

Using a rubber spatula, gently fold in the cooled chocolate - cream, orange liqueur and orange zest until just combined.

Add the flour, baking soda, baking powder and salt; mix with a wooden spoon or spatula, just until combined then quickly / gently mix in the dark chocolate.

Then add Vanilla Extract, Chocolate Extract, Coffee Extract, Almond Extract, oil, buttermilk and eggs; stir with a rubber spatula until combined.

With a rubber spatula, gently fold the beaten meringue and the whipped topping into the cooled chocolate mixture until no streaks of white remain.

Using a wooden spoon or spatula, stir in the flour just until combined, then add the chocolate chips and mix until they're spread evenly throughout the dough.

Gently move wet candies (I use a spatula) onto a parchment lined baking sheet and place into freezer for 10 - 15 minutes or until chocolate hardens again

Once the chocolate has melted, mix the ingredients together, with a rubber spatula, until the chocolate mixture is smooth.

Use a metal spatula to remove the bars from the dish and roll them around in the chocolate sauce until thoroughly coated.

Use a silicone spatula to fold everything together until well integrated; chocolate will melt.

Use a spatula to gently fold the chocolate and the yolks together until completely combined.

Once the Chocolate is 75 % melted, stop microwaving and stir the mixture with a spatula until completely melted.

Put the remaining 1 cup white chocolate chips into a bowl and microwave at 30 second intervals, mixing with a spatula in between bouts, until fully melted.

Melt the chocolate and butter in the microwave or in a medium metal bowl set in a skillet of barely simmering water, stirring with a rubber spatula until smooth.

Add the finely chopped chocolate and fold in by hand with a rubber spatula until evenly distributed.