Sentences with phrase «temperature until the chocolate»

Leave at room temperature until the chocolate has set.

Not exact matches

Let the chocolate ganache sit at room temperature until it thickens up.

Freeze until chocolate has hardened, then store at room temperature.

Beat in the room temperature chocolate and corn syrup into the mixture until smooth and incorporated.

Melt the chocolate chips on a very low temperature on your stove top until they are all melted.

In a double boiler, melt chocolate chips until smooth and then set aside until it reaches room temperature.

Cover and keep at room temperature until you are ready to serve the chocolate chai panna cotta.

Whisk until chocolate melts and let sit at room temperature until it thickens slightly.

Allow the chocolate ganache to set, first for about half an hour at room temperature (until it cools) and then in the fridge for at least 3 - 4 hours (or preferably overnight).

Let ganache cool at room temperature, stirring every 5 to 10 minutes, until the chocolate is thick enough to hold its shape.

Remove from heat and let cool at room temperature, stirring occasionally, until the chocolate starts to set at the edge of the bowl.

Fold in the room temperature melted chocolate until combined.

White chocolate cupcakes with candied kumquats slightly adapted from the always beautiful and so delicious Bon Appetit Desserts Candied kumquats: 1/2 cup (120 ml) water 1/2 cup (100g) superfine sugar 12 kumquats, sliced and seeded Cupcakes: 225g (8oz) high - quality white chocolate, chopped 1 3/4 cups (245g) all purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup (200g) superfine sugar 3/4 cup (1 1/2 sticks / 170g) unsalted butter, room temperature 1 tablespoon vanilla extract 3 eggs 1/2 cup (120 ml) canned unsweetened coconut milk Frosting: 125g (4 1/2 oz) high - quality white chocolate, chopped 168g (6 oz) cream cheese, room temperature 6 tablespoons (84g) unsalted butter, room temperature 1/4 cup (35g) icing sugar, sifted 1/2 teaspoon vanilla extract pinch of salt Start by making the candied kumquats: stir water and sugar in small saucepan over medium heat until sugar dissolves.

Transfer 1 cup chocolate mixture to an airtight container; let cool to room temperature, then cover and chill until ready to serve.

Allow to cool at room temperature for about an hour and then chill for 30 minutes or more until chocolate hardens.

Continue cooking the hot chocolate on the stove top until it has reached the temperature you like.

(There may be a bit of ganache left over, it is great as a cookie filling or in chocolate cups) Let the tart stand at room temperature until the ganache has set, at least a few hours (the time it will take to set is determined by how warm the kitchen is).

Pour the mixture over the bread cubes and let rest for 30 minutes or so at room temperature, until the chocolate custard has been absorbed by the bread.

You can leave the bars to set at room temperature or, to speed the process along, you can place them in the refrigerator until the chocolate hardens.

Let the white chocolate cream stand until cooled to room temperature.

Remove the chocolate from the heat when it is melted and allow it to cool until it is just slightly warmer than room temperature.

Let the crust cool at room temperature, then chill in the fridge until the chocolate is set.

Leave at room temperature for 2 hours, until the chocolate sets.

Dip in the optional melted bittersweet chocolate to coat and allow to sit at room temperature until set.

Dip in the optional melted bittersweet chocolate to coat or simply drizzle some melted chocolate over the top, and allow to sit at room temperature until set.

i live in indonesia which is very hot and i check it with my temperature that shows the condition of room temperature in here is about 32 celcius already, so when i try to cool down after i melt the chocolate to to 46 C, its impossible to make it to 27 C, so i tried to use cool water in a bowl and i put it on the bottom of my chocolate that has been melted until it reach 27C, and i heat it again to 31 C, then i put it in my room with air conditioning with temperature of 25C, the next day when i woke up the fat bloom appear and the chocolate is not firm.

It will remain solid -LCB- and mousse - like -RCB- at room temperature after that -LCB- so long as it's not too hot where you are -RCB-, or you can keep it chilled until serving time if you prefer a chilled chocolate pumpkin tart.

2 Allow the chocolate to melt, stirring occasionally, until it reaches its correct melting temperature (see below).