Sentences with phrase «sweetness in the dark chocolate»

Not exact matches

Truly, though, as much as I love deep, dark chocolate, I think some percentages and brands actually might be too bitter and a bit lacking in sweetness and, as a result, might not be quite as successful in this recipe as the semi-sweet chocolate we call for — but I'd really love to hear back from you if you try it!

Fortunately I added in about a half cup of dark chocolate chips, so the end result was good - the chocolate added the much needed sweetness that was lost with the forgotten maple syrup...

If you like the taste of dark chocolate like me, the amount of honey added is perfect, but my husband preferred a little bit more honey in it for added sweetness.

I was going to use white initially as it's nice to have a pale sponge from time to time, but in the end I thought a few flecks of very dark bitter chocolate would help take the edge off the sweetness.

The bitterness from espresso helps cut through the sweetness in this rich dark chocolate mousse.

In fact, I'd argue that the coconut oil enhances the flavors of the other ingredients — the dark caramel of the coconut sugar, the nuttiness from the quinoa flour and even the sweetness from the chocolate chips.

The meringues are dipped in dark chocolate which is balancing very well their sweetness.

The dark chocolate adds just the right touch of additional sweetness, and I added some sliced almonds on top as well for a little crunch in every bite.

It is just 2 cups of cooked quinoa (slightly cooled), mixed with 3 egg yolks and 1 cup of chopped pecans (or other nut as you prefer, or even dates for a bit is sweetness) and then stir in 200g of melted dark chocolate (I like 70 %, but you can use any %, the darker the less sweet the cake is).

Enjoy crunchy and moreish almonds coated in decadent dark chocolate and cocoa dust, where the sweetness is evened out by the unique salt & pepper flavouring.

In fact, this dark chocolate tahini fudge is barely sweet at all — it's deep, dark, deliciously nutty with just a hint of sweetness.

This chocolate birthday cake recipe calls for dark chocolate in the ganache to balance out the sweetness of the Nutella.

Although beets are typically used in salads or savoury recipes, I think they perfectly compliment dark chocolate with their earthy sweetness and keep this cake moist and naturally sweet.

They simply have everything I like in a brownie: an INTENSE, dark, super chocolate - y flavor followed by a nice, subtle touch of sweetness, a crazy dense but super moist and chewy texture, all that topped with a dreamy creamy and decadently smooth, melt - in - your - mouth frosting.

It's got a heavenly dark chocolate flavour and works wonderfully with the sweetness of the mango in this replenishing smoothie.

If you can't eat erythritol, stevia or monk fruit powder (my top picks), you can still add some sweetness by using berries or dark chocolate (like in this recipe - just skip the sweetener: Quick Keto Oatmeal).

You want to go after the dark and unsweetened types where you can control the amount of sweetness the chocolate has (and control what type of sugar sub is going in).

They are barely, barely sweet, but, studded with chunks of dark chocolate and raisins, you get a pop of sweetness in every bite that is just the right amount.

* If * you're not really jazzed about them, there are a couple ways to trouble shoot so nothing is wasted: just melt them back down and add (1) 1 - 2 tsp maple syrup for a little sweetness as I suggest as an option in the post, and / or (2) a layer of melted (I suggest organic and dark — with a cacao content of 70 % +) chocolate on top of the coconut mints after they've been in the freezer and so are solid.