Sentences with phrase «tried using the chocolate»

Try using chocolate jimmies instead or use whatever kind of sprinkles you have on hand or can find at the store.

I have tried using both chocolate chips (Ghirardelli baking chips - 60 % cacao) and chopped (dark) chocolate, and I prefer the chopped chocolate as it melts better into the cake (the chips only partially melt).

I might want to try this using chocolate - flavored vodka or coconut - flavored vodka (* foodgasms *)

(I haven't tried using the chocolate flavour, yet, for baking, as that does make a pretty good hot chocolate, or cold chocolate drink... but who knows... chocolate brownies...?)

Have you ever tried using the chocolate for raw desserts?

Not exact matches

Perhaps try adding more cacao for a deeper chocolate taste and make sure you use really ripe avocados to get a super smooth texture!

I know it sounds very strange to put avocado in something sweet and it's been a bit of a trend in healthy eating, I'm sure lots of you are skeptical of it, but we think it's definitely worth trying as using this is very creamy and we don't think you can taste the veg — instead you taste deliciously chocolaty tones with sweet hints of dates and a little banana, then you get the crunchy almonds and the yoghurt and chocolate sauce...

Hi Min, I'm so sorry but I've not tried this recipes using 100 % chocolate before so I am unsure about the ratio and quantities.

Used chocolate chips this time but will try with raisins as he doesn't really eat chocolate as a rule!

It makes me try more recipes than when I'm just reading the blog: because i love to have a book in my hand (and you know, since I ask for books, I have to use it, if not I'm told «blablabla... plenty books, blablbal»;)...) Beetroot decadent chocolate cake made, next will be the Pistachio falafels and the easy beetroot wrap - to - go.

Ive found as ive got older, vnormal chocolate bars give me bloating, embarrasing wind and stomach cramps, and today i tried a new snickers hazelnut bar only to be doubled up in pain so decided that was enough, Ellas recipie book has sat on my shelf and never been used, as yet, so i went to get the ingredients and made a start.

I've honestly never tried this recipe with other oils and can't personally vouch for how it would work, although I do know that taste - free oils are sometimes used as a rescue agent to salvage scorched chocolate.

I use the candy cup molds to make chocolate cups like this, I got a few sizes at michaels (I should try to find where I put them in my baking cabinet, it's a mess!)

I will have to try this chocolate almond butter and maybe use it in my brownie recipe!

I have yet to buy a kitchen thermometer despite the myriad uses for one... I don't often try to make chocolate or candy but I would love to make yogurt.

I'll use my tried and true coconut macaroon recipe, fill it in a tart shell, bake it then add my other favorite chocolate pie recipe to it!

You could try using parchment (baking paper) on your silicon mat with a piping guide under it (I have one for download in my chocolate hazelnut macaron post), just until you get the hang of it.

If you're used to hot chocolate out of a packet, you owe it to your self to try this.

Then try this delicious version that's made gluten - free my using almond and coconut flour for the chocolate cookie crust.

Try using Balsamic Vinegar instead when you are doing something with chocolate.

I am definitely coming to appreciate the versatility of chocolate in baking and am going to incorporate it a bit more and try to think of ways to use it imaginatively.

For this reason, I'm not sure if I should use the baking chocolate and cut the sugar, the dark chocolate, or try with pure cocoa powder...

Much better than other chocolate cake recipes I've tried that use dates and coconut flour.

I will definately try, I do nt use preservatives as well, I do nt think artisanal chocolates needs them and they need to be consumed fresh, so I will experiment with it a little, the earl grey sounds wonderfull I love the taste with chocolate.

Try using 1/2 semi sweet or dark chocolate and 1/2 milk chocolate.

I guess it takes all kinds... But seriously, you can try this with tea or hot chocolate instead, but I can't guarantee the results since I use and love coffee.

Miso can be used in desserts and you can try our Miso Chocolate Truffles ~ Recipe of the Month to test using our, low - sodium Miso Master Organic Sweet White Miso.

I'd try not to use chocolate chips as those don't harden back up liike a candy bar and would have to be kept refrigerated.

For something different, try using cocoa powder or powdered sugar to roll them in instead of dipping in chocolate.

It would be interesting to try to melt down this chocolate and create a syrup from it to use when making a Mexican hot chocolate.

As for your texture troubles, I would try adding the cacao bit by bit until you get to a melted chocolate texture — you might end up using less than 1 cup.

I'm trying to get off wheat and sugar, so I've been loikong for a starter recipe using almond flour, this one turned out pretty well, despite a lot of substitutions I used half chickpea flour, I added cocoa instead of chocolate chips, subbed earth balance for the fat and sweetened with a little coconut sugar and stevia.

The recipe author warns to use only Callebaut, but on the first two tries, I stubbornly used Valhrona, an equally high - quality chocolate that apparently is resistant to freezing solid (and the cookie dough did not).

I use to make a double chocolate chip mint cookie (chocolate cookies + mint + chocolate chips), but haven't tried a regular CC mint cookie!

Maybe one day I'll try to make an entire breakfast using vegan chocolate.

I used to be a cookie monster before going gluten free, but after finding out I have celiacs I haven't found any that compare I'd love to try the Pumpkin Spice, Lemon Sugar, and Chocolate Crinkle!

My son, who does not use sugar, tried some and he was blown away by the taste, texture and overall quality of the chocolate.

I'm looking at the fudge recipe and trying to figure out how to adjust since I'm allergic to chocolate but use carob and to potatoes but I'm eating ranch dip from coconut milk on sweet potato chips so it just might work!

Try swapping the chocolate chips for mini chips or use mini white chocolate chips to change it up!

Try using in place of your usual chocolate powder in smoothies, desserts and coffee, or on its own as a hot drink.

I used 90 % cocoa chocolate for this recipe, but if you're looking for something sweeter and lighter you could totally try a chocolate closer to 70 %.

If you'd like to use Paleo chocolate, try these chips.

I had some ingredients left over too, and have been craving raspberry jam for some odd reason, so for breakfast this morning I'm using this same recipe (trying one with dark chocolate and one without) but with the jam to make raspberry thumbprints.

I tried them out for my dad who is borderline diabetic, so I used Splenda's «brown sugar» and only 1/3 cup of chocolate chips.

Decency as a human being has not led me to change this habit; the only thing I am using the knife for is to defend my idiosyncracy (okay, I kid — but I am not wasting my perfectly good time in trying to neatly cut a too - big piece of that coconut chocolate off when it doesn't deserve it).

One of them grumbled at the fact that we had to use bananas (he doesn't eat fruits) while the other two were a lot more open to trying it out — especially when I mentioned the words peanut butter and chocolate chips.

2 scoops protein powder (I used Sunwarrior chocolate, and 2 scoops was equal to about 1/2 c of protein, so feel free to try to use this amount of a different brand, though it may act differently!)

Now I'm going to try out your recipe but do you think I could omit the chocolate and use berries at all?

Maybe try using only 1/2 cup of chocolate chips & 1/2 cup of chopped nuts?

I have never tried using the semi sweet chocolate chips instead of the Hershey bars, but I would think you would be able to.