To a microwave safe bowl add chocolate chips,
unsweetened chocolate and butter.
Melt
unsweetened chocolate and butter in a medium microwave safe bowl at medium power (50 % or level 5) mixing at 30 - second intervals until smooth and all of the chocolate is melted.
Place
the unsweetened chocolate and butter on top of a double boiler.
Melt
the unsweetened chocolate and butter together in a double boiler or in the microwave at 10 second intervals.
Melt square of
unsweetened chocolate and butter in the microwave.
Not exact matches
Double
Chocolate Protein Sandwich Cookie Ingredients:
Chocolate Peanut Spread (Dry Roasted Peanuts, Protein Blend [Hormone - Free Whey Protein,
Unsweetened Cocoa, Natural Flavor, Less Than 0.1 % Lecithin & Stevia],
Chocolate Chips [
Unsweetened Cocoa, Cocoa
Butter, Vanilla, Less Than 0.1 % Soy Lecithin], Organic Cane Sugar (Granulated
and Powdered),
Unsweetened Cocoa, Organic Virgin Coconut Oil), Cane Sugar, Hormone - Free Whey Protein, Palm Oil * (Sustainably Sourced), Gluten Free Oat Flour, Natural Flavors, Dutch Cocoa Powder, Whole Eggs, Salt, Baking Soda.
Place the
unsweetened chocolate and 4 ounces semisweet
chocolate and butter in a microwave safe bowl.
They're made with natural peanut
butter, dates, oats
and unsweetened cocoa powder,
and dark
chocolate chunks.
Next, I topped the apples
and peanut
butter with
unsweetened flaked coconut, sliced almonds, a few pecans
and, of course,
chocolate chips.
On the other hand, if your peanut
butter is
unsweetened / lower - sugar
and / or you opt not to include the
chocolate chips, you may want to squeeze in a bit more honey.
This delicious
chocolate and coffee smoothie includes ice cubes, milk, brewed coffee, peanut
butter or almond
butter, banana,
chocolate flavored protein powder
and unsweetened cocoa powder (if you have cacao, use that).
Iv» e been doing the 21 day sugar detox so I have been doing a smoothie with yogurt, almond
butter, coconut
butter,
unsweetened chocolate, milk
and one banana
and it's been keeping me full till lunch.
Really simple brownies slightly adapted from here 150g dark
chocolate, finely chopped or in chips — I used one with 53 % cocoa solids 3/4 cup (170g) unsalted
butter, room temperature
and chopped 1 3/4 cups (350g) granulated sugar 3 large eggs 1 teaspoon vanilla 1 cup (140g) all purpose flour 1 tablespoon (10g)
unsweetened cocoa powder, sifted 1/4 teaspoon table salt Preheat the oven to 180 °C / 350 °F.
1/2 cup
butter (just slightly cooler than room temperature) 1 cup brown sugar 1 cup white sugar 1 cup all natural peanut
butter (
unsweetened and unsalted) 3 eggs 1 tbsp molasses 1 tsp vanilla extract 1/2 cup all purpose flour 2 tsp baking soda A pinch of salt 4 cups large flake oats 1 1/2 cups M&M s (Or other candy - coated
chocolate of your choice.
So I thought, I should probably share my gram measurements for your recipe with others who don't get the hang of cups
and ounces: 16g dry yeast or one cube (42g) of fresh yeast) 125g warm water 450 (works for me)-500 g water 85g molasses 62g apple cider vinegar 50g
butter 28g dark
unsweetened chocolate (seems to be nonexistant in Germany, I used 90 % cocoa) 100g whole wheat flour 375g dark rye flour (I used homeground, so pumpernickl for the Americans, medium rye might pack denser) 385g bread flour (German Type812 didn't have other, should correspond to American AP or light bread flour) 120g bran 10g carraway 3g fennel 1 double shot of espresso (didn't want to buy powder, so no grams here, sorry) half a small shallot, chopped 14g salt
Substitutions that worked fine: I didn't have espresso powder, used brewed coffee instead — about a cup, replacing the water (so 1 cup water, 1 cup coffee for liquid); also I didn't have an ounce of
unsweetened chocolate, used
unsweetened cocoa powder (3 Tablespoons)
and an extra tablespoon of
butter.
The recipe of
unsweetened chocolate, sugar, eggs,
butter,
and vanilla (topped with whipped cream
and chocolate curls) is not French at all — it's adapted from a
chocolate ice box pie recipe that Betty Cooper received from a friend's mother, Hilda Larson, in Holdrege, Nebraska.
In a medium saucepan, melt together the
butter and unsweetened chocolate until smooth.
Place
butter and unsweetened chocolate into a small saucepan over medium - low heat.
In a double boiler or the microwave, melt
butter and unsweetened chocolate together until smooth.
Ingredients: Crust 1 1/4 cups all - purpose flour 3/4 cup confectioners» (powdered) sugar 1/4 cup
unsweetened cocoa powder 3/4 cup (1 1/2 sticks)
butter, chilled
and cut into pieces 1/2 cup miniature semisweet
chocolate chips
Ingredients 1 1/2 cups all - purpose flour 1/2 cup
unsweetened cocoa powder 1 tsp baking powder 1 tsp salt 1 12 - ounce package semi-sweet
chocolate chips * 3/4 cup
butter, softened
and divided 1 1/2 cups packed brown sugar 3 eggs 1 tsp vanilla 1 - 1 1/2 cups
chocolate chips of your choice
ingredients CAKE BARS: 1
and 3/4 cups all - purpose flour 3/4 cup unprocessed
unsweetened cocoa powder (plus more for dusting) 2 tablespoons baking soda 1 teaspoon baking powder 3/4 teaspoon Kosher salt 1
and 1/2 cups granulated sugar 1/2 cup brown sugar 1 cup sour cream 1/3 cup water 2 teaspoons vanilla extract 1/2 cup vegetable oil 3 large eggs cooking spray FILLING: 3/4 cup milk (chilled) 2 tablespoons cornstarch 1/2 cup unsalted
butter (softened) 1/2 cup granulated sugar 1 teaspoon vanilla extract 1/8 teaspoon Kosher salt
CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Ko
CHOCOLATE FROSTING: 1 (12 - ounce) bag semi-sweet
chocolate chips 1 cup unsalted butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Ko
chocolate chips 1 cup unsalted
butter (softened) 1 (8 - ounce) package cream cheese (softened) 2 large egg yolks 1 teaspoon vanilla extract 3 cups powdered sugar (sifted) 1/8 teaspoon Kosher salt
Upside down pear
chocolate cake slightly adapted from the gorgeous Rustic Fruit Desserts: Crumbles, Buckles, Cobblers, Pandowdies,
and More Fruit topping: 1 cup (200g) superfine sugar 1/4 cup (60 ml) water 3 ripe but firm pears, peeled, cored
and each cut into 12 wedges (450g / 1 pound prepped) Cake: 1/4 cup (56g) unsalted
butter 112g (4oz) dark chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g) unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature Butter a 23 cm (9in) round cak
butter 112g (4oz) dark
chocolate, chopped 1 cup (140g) all purpose flour 1/3 cup (30g)
unsweetened Dutch cocoa powder 3/4 teaspoon baking soda 1/4 teaspoon salt 3/4 cup (150g) superfine sugar 2 eggs 1 teaspoon vanilla extract 1/2 cup (120 ml) whole milk, room temperature
Butter a 23 cm (9in) round cak
Butter a 23 cm (9in) round cake pan.
It is a Weight Watcher's recipe that I have tweaked, instead of fat - free
chocolate milk I substituted
unsweetened almond
chocolate milk
and also I used almond peanut
butter.
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.
In a medium saucepan combine
unsweetened chocolate and 1/2 cup
butter.
What's in them: 1 cup fiber cereal, finely ground (I used Go Lean but Fiber One, Nature's Path Flax Plus Flakes, or another favorite are fine) 3/4 cup creamy natural peanut
butter 1 ripe banana Optional: 1 - 2 tablespoons agave or honey (if you're using
unsweetened, natural peanut
butter you may want to add a little but I left it out
and they were still delicious) 6 oz dark
chocolate Decorations: for the spiders I used thin broken pretzels
and halved jelly beans
I simply buy cacao paste (it's the pure
unsweetened version of
chocolate) which comes in flat, shattered pieces
and then dip them in all - natural peanut
butter.
Place 4 ounces
unsweetened chocolate and 5 ounces bittersweet
chocolate and butter in a heatproof bowl over the saucepan without the water touching from the bottom of the bowl.
Melt the
butter, 8 ounces of
chocolate chips,
and unsweetened chocolate on top of a double boiler (I just place a glass bowl atop a saucepan of simmering water, not allowing the bowl to touch the water).
Mississippi Mud Pie Crust: 1 2/3 C all - purpose flour 2 TBSP
unsweetened cocoa 1 1/2 sticks unsalted
butter, cubed
and cold 2 TBSP sugar 3 - 4 TBS cold water Filling: 1 1/2 sticks unsalted
butter 1 3/4 C packed light brown sugar 4 eggs 4 TBSP
unsweetened cocoa 6 oz semisweet
chocolate chips 1/2 C half
and half Topping: 1 C heavy whipping cream 1 bar semisweet
chocolate For the dough: Mix flour
and cocoa in large mixing bowl.
200 g fair trade dark
chocolate (70 % cacao) 90 g quinoa flour a pinch of whole sea salt a pinch of cinnamon powder 1 teaspoon cream of tartar 115 g rice malt syrup 55 g maple syrup, grade B or C 4 tablespons powdered flax seeds, mixed with 12 tablespoons filtered water 50 g hazelnut
butter 50 ml extra virgin olive oil 1 tablespoon hazelnut oil 6 tablespoons almond milk, unflavoured
and unsweetened
Nutrition per serving: 362 calories, 15 g fat, 2.7 g saturated fat, 7 g fiber, 13 g sugar, 10 g protein (calculated with
unsweetened vanilla almond milk
and 1 Tbsp each of almond
butter and dark
chocolate chips)
The brownie batter calls for pumpkin puree, smooth almond or cashew
butter, cocoa powder (
unsweetened),
and protein powder,
and the frosting calls for
chocolate protein powder, granulated sweetener (like stevia powder), nut
butter (cashew or macadamia works well because they're nice
and smooth),
and vegan milk of choice.
Combine
chocolate chips,
butter,
and unsweetened chocolate in a medium bowl
and place over a saucepan of barely simmering water.
Ingredients: crystallized cane juice, 100 % whole grain wheat flour, all natural dark
chocolate chips (crystallized cane juice,
unsweetened chocolate, cocoa
butter, soy lecithin (added as an emulsifier), vanilla), natural cocoa, natural vanilla, sea salt, leavening (sodium, acid pyrophosphate, sodium bicarbonate, cornstarch,
and monocalcium phosphate), vital wheat gluten.
Combine
unsweetened baking
chocolate and butter in a medium saucepan.
davinci syrup is in liquid form, so you can try increasing the coconut milk (or melted
butter if you need higher ratio)
and adding a little more
unsweetened chocolate powder & Truvia for the flavor intensity.
I make this with the bananas, peanut
butter,
unsweetened chocolate and milk but never thought to add yogurt!!!
Chocolate Hazelnut Granola Recipe 3 cups old - fashioned rolled oats 3 tablespoons
unsweetened natural cocoa powder 3 tablespoons virgin coconut oil 3 tablespoons creamy almond
butter 1/3 cup pure maple syrup 1/4 teaspoon fine sea salt 1/2 teaspoon pure vanilla 1 cup coarsely chopped hazelnuts (toasted
and skinned)
Chocolate Layer 1 cup + 2 tbsp of chocolate chips 2 heaping tbsp of coconut butter 1/4 cup of large flake, plain unsweetened coconut Melt the chocolate chips and coconut butter in a small pan on low heat on yo
Chocolate Layer 1 cup + 2 tbsp of
chocolate chips 2 heaping tbsp of coconut butter 1/4 cup of large flake, plain unsweetened coconut Melt the chocolate chips and coconut butter in a small pan on low heat on yo
chocolate chips 2 heaping tbsp of coconut
butter 1/4 cup of large flake, plain
unsweetened coconut Melt the
chocolate chips and coconut butter in a small pan on low heat on yo
chocolate chips
and coconut
butter in a small pan on low heat on your stove.
Baking
chocolate is
unsweetened or very lightly sweetened
chocolate which contains 50 % cocoa solids
and cocoa
butter.
I love bitter,
unsweetened chocolate and unsweetened peanut
butter.
That's why I've put together my favorite dark
chocolate peanut
butter cups, using
unsweetened chocolate, a little honey
and stevia
and some good ol' natural peanut
butter.
1 cup oats (see note on oats) 1/4 cup shredded coconut,
unsweetened 1/2 cup crispy rice cereal (use a gluten free brand if needed) 1/4 cup ground flax seeds 1/3 cup honey 1/2 cup cashew
butter (almond, peanut or sunflower
butter will also work) 1/2 teaspoon cinnamon 1 teaspoon vanilla extract 1/3 cup mini
chocolate chips (this is the brand of healthy
and allergy friendly chips we use)
Pure,
unsweetened chocolate, often called «baking
chocolate», contains primarily cocoa solids
and cocoa
butter in varying proportions.
I used fresh ground pecan
butter and added melted
unsweetened chocolate and more maple sugar.
This decadent - tasting, brain - boosting (thanks to healthful compounds in the coffee
and chocolate) version uses
unsweetened cold - brew coffee, available in most supermarkets, plus almond
butter and yogurt for protein with enough heft to make a great breakfast - on - go that keeps you satisfied
and sustains your energy all morning long.
These
Chocolate Brownies use unsweetened chocolate which gives them an intense chocolate flavor as unsweetened chocolate is chocolate in its rawest form and is just ground cocoa nibs that have been refined and contain between 50 - 55 % cocoa butter (co
Chocolate Brownies use
unsweetened chocolate which gives them an intense chocolate flavor as unsweetened chocolate is chocolate in its rawest form and is just ground cocoa nibs that have been refined and contain between 50 - 55 % cocoa butter (co
chocolate which gives them an intense
chocolate flavor as unsweetened chocolate is chocolate in its rawest form and is just ground cocoa nibs that have been refined and contain between 50 - 55 % cocoa butter (co
chocolate flavor as
unsweetened chocolate is chocolate in its rawest form and is just ground cocoa nibs that have been refined and contain between 50 - 55 % cocoa butter (co
chocolate is
chocolate in its rawest form and is just ground cocoa nibs that have been refined and contain between 50 - 55 % cocoa butter (co
chocolate in its rawest form
and is just ground cocoa nibs that have been refined
and contain between 50 - 55 % cocoa
butter (cocao fat).