My preference is to
use dark chocolate cocoa powder.
Did
you use dark chocolate cocoa powder by chance?
Not exact matches
The
chocolate they're
using here is both kinds that are allowed on Paleo:
cocoa powder, and
dark chocolate.
I like to
use Hershey's special
dark for even more powerful
chocolate punch, but any
cocoa powder should work fine.
Is it possible to
use dark chocolate bars rather than
cocoa powder?
I
used cocoa powder because that's what I had on hand but
used half regular and half
dark chocolate.
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...
:D Milky Way and
chocolate chip cookies slightly adapted from the oh, so delicious A Passion for Baking 185g unsalted butter, room temperature 200g light brown sugar 125g demerara sugar 2 large eggs 2 teaspoons vanilla extract 400g all purpose flour 1 teaspoon baking
powder 1 teaspoon baking soda pinch of salt 100g
dark chocolate, chopped — I
used one with 70 %
cocoa solids 4 Milky Way bars, chopped Preheat the oven to 180 °C / 350 °F.
ingredients: 3 cups (300 grams) confectioner's sugar 3/4 cup (90 grams)
dark cocoa powder 3/4 teaspoon kosher salt 5 ounces (135 grams)
chocolate, chopped (she suggests
dark, I
used what I had — milk — and they turned out fabulously) 1 1/2 cups (135 grams) chopped pecans 4 large egg whites granulated and Swedish pearl sugar, for rolling
Since I never say no to more
chocolate, I
used both melted
dark chocolate and
dark chocolate cocoa powder in the batter, then mixed in some milk
chocolate chips and semi-sweet
chocolate chunks (over the weekend, I found out I had approximately 19 half -
used bags of
chocolate chips in my kitchen cabinet, and this recipe was the perfect way to put some of them to good
use!).
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.
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
I like to
use dutch process
cocoa powder, such as Hershey's Special
Dark, for a deeper
chocolate taste.
For example, I make my own
chocolate bars
using dark cocoa powder and honey, but they have to always be refrigerated to hold their shape.
Instead of
cocoa powder I
used 2 bars of
dark chocolate (melted) and cut down on honey.
you mentioned that quinoa flour is bitter but the
chocolate helped mask it, would
dark cocoa powder still help mask the bitterness of the flour or would it be better to
use regular
cocoa powder?
Chocolate Buttercream Frosting 1 1/4 cups butter, softened 4 1/2 cups
powdered sugar 3/4 to 1 cup unsweetened
cocoa powder (for
dark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or heavy c
dark frosting,
use part Hershey's Special
Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or heavy c
Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or heavy cream
Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
Chocolate, pistachio and orange - blossom truffles slightly changed from Australian Gourmet Traveller 300g
dark chocolate (58 % cocoa solids), coarsely chopped — I used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process cocoa powder, sifted Combine chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
chocolate (58 %
cocoa solids), coarsely chopped — I
used 70 % 200 ml heavy cream 1 tablespoon orange - blossom water *, or to taste 1/2 cup (70g) pistachio kernels, lightly toasted and coarsely chopped 1/2 cup (45g) Dutch - process
cocoa powder, sifted Combine
chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pi
chocolate and cream in a medium saucepan, stir over low heat until melted and smooth (4 - 5 minutes), stir through orange - blossom water and 50g pistachios.
Chocolate Buttercream Frosting 1 1/4 cups or 300 grams butter, softened 4 1/2 cups or 450 grams
powdered sugar 3/4 to 1 cup or 115 grams unsweetened
cocoa powder (for
dark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or heavy c
dark frosting,
use part Hershey's Special
Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or heavy c
Dark Cocoa, about 4 tablespoons) 2 teaspoons or 10 mL vanilla 1/4 cup plus 2 tablespoons or 60 mL plus 30 mL milk or heavy cream
Super-Moist
Chocolate Cake 2 ounces bittersweet chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanill
Chocolate Cake 2 ounces bittersweet
chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanill
chocolate (do not exceed 61 % cacao), chopped 1 cup unsweetened Hershey's Special
Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla ext
Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla e
Powder (or regular unsweetened
cocoa powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla e
powder) 1 3/4 cups boiling water 2 3/4 cups all purpose flour 1 1/4 teaspoons baking soda 1/4 teaspoon baking
powder 1 cup sugar 1 cup (packed) dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla e
powder 1 cup sugar 1 cup (packed)
dark brown sugar 1 1/3 cups mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla ext
dark brown sugar 1 1/3 cups mayonnaise (do not
use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoon vanilla extract
1 cup of oat flour (just blend some oats in a blender and then measure 1 cup) 1 cup of ground almond 3 tablespoons of raw cacao
powder or
cocoa powder 1/2 teaspoon of baking
powder a pinch of sea salt 1/4 cup of melted coconut oil 5 tablespoons of maple syrup or honey 1 tablespoon of flaxseeds + 2 tablespoons of water 1/2 teaspoon of vanilla extract or
powder 80gr of good quality
dark chocolate - I have
used Goodio Pure Nacional About 10 - 12 vegan pretzel (i bought mine in sainsbury's and they were accidentally vegan)
For a spooky look, I started with my one - bowl
chocolate cupcake recipe
using special
dark cocoa powder for that deep black look.
I rolled mine in crushed hazelnuts because I love the crunch but you can also
use cocoa powder, icing sugar or melted
dark chocolate to make a hard
chocolate shell.
Check out this insanely good flourless
chocolate chunk cookie recipe that
uses just 6 natural ingredients: coconut sugar, avocado, egg,
dark cocoa powder,
dark chocolate chunks, and baking
powder.
I
use lots of
cocoa powder, and pieces of chopped
dark chocolate for added flavor and moisture.
I always
use extra
dark, unsweetened
cocoa powder for ultra deep
chocolate flavor.
I also increased the amount of chile in mine and I
used dark cocoa powder, I love spicy
chocolate.
1/4 c of creamy or crunchy peanut butter (I
used Smart Balance crunchy) 1/3 c of dried tart cherries (I'm thinking pitted prunes would also be wonderful — I'll be trying those next) 3 tbl of roasted unsalted or salted peanuts 1/4 tsp of salt (you can omit this if you decide to
use salted peanuts) 1/8 tsp of vanilla extract 2 tbl of shredded and toasted coconut 2 tbl of
dark cocoa powder 1 tsp of chia seeds (optional) 1/4 c of
chocolate chips (optional)
I
used dark chocolate cocoa because
dark chocolate has healthier properties, like antioxidants but you can
use regular
cocoa powder if you like.
dark chocolate, coarsely chopped (I
used 72 %) 1/2 cup (112g) coconut oil 2/3 cup coconut sugar 2 eggs 1 teaspoon vanilla extract 2/3 cup (64g) Bob's Red Mill almond flour 1/2 teaspoon salt 1 tablespoon
cocoa powder
* 1/2 cup organic sugar for coating the cookies before baking, plus additional 1/3 cup organic sugar (I
used Wholesome Sweeteners organic, fair - trade sugar) * 1 1/2 cups organic, all - purpose flour (I
used Central Milling Company organic, all purpose flour); I haven't tried it yet, but I bet you could substitute almond flour for a gluten - free version * 3/4 cup
cocoa powder (I
used Dagoba organic, fair - trade
cocoa powder) * 1/2 teaspoon baking soda * 1/2 cup Lyle's golden syrup * 1 large egg white, preferably organic and free - range * 1 teaspoon pure vanilla extract * 12 tablespoons (1 1/2 sticks) organic salted butter, softened * 1/3 cup
dark brown sugar, packed (I used Wholesome Sweeteners organic, fair - trade dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark brown sugar, packed (I
used Wholesome Sweeteners organic, fair - trade
dark brown sugar) * 1 bar / 3 ounces dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark brown sugar) * 1 bar / 3 ounces
dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark Chocol
dark chocolate with mint, chopped into 1/2 inch pieces (I used Theo Peppermint Stick Dark C
chocolate with mint, chopped into 1/2 inch pieces (I
used Theo Peppermint Stick
Dark Chocol
Dark ChocolateChocolate)
Ingredients: 125 g unsalted butter 150 g sugar
powder 125 g
dark chocolate (i
used 80 %
cocoa) 3 large eggs 35 g coconut flour -LSB-...]
I
used Trader Joe's
chocolate chunks for the chopped up
chocolate, Land of Lakes European - style butter, Hershey's Special
Dark cocoa powder, and King Arthur flour.
4 ounces (1 stick, 1/2 cup) unsalted butter, at room temperature 3/4 cup packed brown sugar (light or
dark) 1 egg 3/4 cup mashed, ripe bananas (about 2 medium) 1/4 cup sour cream 1 teaspoon vanilla extract 1 cup all purpose flour 1/2 cup
cocoa powder (I
used dutch - processed, but natural should work in a pinch) 1 1/2 teaspoons baking bowder 1/2 teaspoon baking soda 1/2 teaspoon salt 1 cup chopped bittersweet
chocolate
For the frosting: * 1 scoop
Chocolate protein powder (I like UMP) * 2 tablespoons Hershey's Special Dark Cocoa (I like the flavor and color this imparts, but you can use regular cocoa powder if you prefer) * 4 tablespoons chocolate milk (I use Fairlife chocolate milk) * water
Chocolate protein
powder (I like UMP) * 2 tablespoons Hershey's Special
Dark Cocoa (I like the flavor and color this imparts, but you can
use regular
cocoa powder if you prefer) * 4 tablespoons
chocolate milk (I use Fairlife chocolate milk) * water
chocolate milk (I
use Fairlife
chocolate milk) * water
chocolate milk) * water as needed
3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 %
dark (dairy - free)
chocolate, broken up into chunks 1/2 cup of unsweetened
cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I
used a mixture of almonds, and added some coconut flakes) METHOD
The secret to the lovely
dark chocolate cookie colour is to
use good quality Dutch process
cocoa powder.
Chocolate filling 130 g melted dark chocolate (I used 70 %) 120 g melted butter 10 g cocoa powder 10 g powdered brown sugar 50 g roughly chopped chocolate or chocolate chips (
Chocolate filling 130 g melted
dark chocolate (I used 70 %) 120 g melted butter 10 g cocoa powder 10 g powdered brown sugar 50 g roughly chopped chocolate or chocolate chips (
chocolate (I
used 70 %) 120 g melted butter 10 g
cocoa powder 10 g
powdered brown sugar 50 g roughly chopped
chocolate or chocolate chips (
chocolate or
chocolate chips (
chocolate chips (optional)
Unfortunately anything that contains caffeine makes me ill, even
dark chocolate /
cocoa so I was wondering if you think these cookies would work
using carob
powder instead of
cocoa?
I
used 1 3/4 C Sprouted Spelt Flour, 1/2 C honey to replace all sugar, browned butter, 1/2 C raw
cocoa powder, 1/2 tsp vanilla, 1/2 tsp almond extract and replaced buttermilk with raw soured milk... pre-bake, topped with coarse Celtic Sea Salt and handful of uber
dark chocolate chips ~ cus that is just how I do things... EXCELLENT!
I
used Garden of Life
chocolate protein
powder,
dark cocoa powder and cut the baking
powder in half for high altitude.
Breakfast $ 12: vanilla extract $ 4.98 (
using less than half so counting $ 2.49) mini
chocolate chips $ 4.44 (2 @ $ 2.22 ea)
dark cocoa powder $ 2.63 (
using less than 1/4 so counting...
There's only a scant amount of flour, and I
used dark cocoa powder plus a teeny bit of coffee
powder for an intense
chocolate taste (you can't taste the coffee at all, it just amplifies the
chocolate flavor).
Cake: 2 ounces or 56 grams bittersweet
chocolate (do not exceed 61 % cacao), chopped 1 cup or 120 grams unsweetened Hershey's Special
Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups or 210 grams boiling water 2 3/4 cups or 330 grams all purpose flour 1 1/4 teaspoons or 6.25 mL teaspoons baking soda 1/4 or 1.25 mL teaspoon baking powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla ext
Dark Cocoa Powder (or regular unsweetened cocoa powder) 1 3/4 cups or 210 grams boiling water 2 3/4 cups or 330 grams all purpose flour 1 1/4 teaspoons or 6.25 mL teaspoons baking soda 1/4 or 1.25 mL teaspoon baking powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla e
Powder (or regular unsweetened
cocoa powder) 1 3/4 cups or 210 grams boiling water 2 3/4 cups or 330 grams all purpose flour 1 1/4 teaspoons or 6.25 mL teaspoons baking soda 1/4 or 1.25 mL teaspoon baking powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla e
powder) 1 3/4 cups or 210 grams boiling water 2 3/4 cups or 330 grams all purpose flour 1 1/4 teaspoons or 6.25 mL teaspoons baking soda 1/4 or 1.25 mL teaspoon baking
powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed) dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla e
powder 1 cup or 200 grams sugar 1 cup or 180 grams (packed)
dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla ext
dark brown sugar 1 1/3 cups or 320 ml mayonnaise (do not
use reduced - fat, fat - free or Miracle Whip) Hellman's 2 large eggs, room temperature 2 teaspoons or 10 ml vanilla extract
* 1 1/2 cups
dark chocolate chips (I
use Ghiradelli 60 % cacao bittersweet chips) * 3 large egg whites, at room temperature * 2 1/2 cups
powdered sugar, divided * 1/2 cup unsweetened
cocoa powder * 1 Tablespoon cornstarch * 1 teaspoon vanilla * 1/4 teaspoon salt * granulated sugar (optional, see note below)
1/2 -1 cup almond milk (
use less for a thicker consistency) 1/2 cup cauliflower, steamed and frozen 1 tablespoon cacao
powder or unsweetened
cocoa powder 1 tablespoon almond butter (or organic peanut butter) 1 large banana, sliced and frozen ahead of time 1/4 avocado (or more) 1/2 teaspoon vanilla 1 scoop protein
powder (optional) Pinch of sea salt 2 teaspoons shredded coconut (optional but good) 1 - 2 teaspoons cacao nibs (pulse at end) Top with
dark chocolate shavings or more cacao nibs for an extra decadent smoothie
Instead of
cocoa powder I
used chocolate chips, some very
dark high
cocoa ones I found at a local grocery.
3/4 cup of smooth nut or seed butter (almond, hazelnut, sunflower, or peanut butter) 1/4 cup + 2 tablespoons of maple syrup 3/4 cup of unsweetened apple sauce 2 teaspoons of vanilla extract 1/2 cup (1 bar) of 70 %
dark (dairy - free)
chocolate, broken up into chunks 1/2 cup of unsweetened
cocoa powder 3 tablespoons of coconut flour 3/4 teaspoon of baking soda 1/2 teaspoon of sea salt 3 tablespoons of nuts or seeds (I
used a mixture of almonds, and added some coconut flakes) METHOD
What's in them: 6 oz good
dark chocolate, I
used 72 % cacao but you can go as
dark as you like (about 1 cup
chocolate bar squares, chunks, or chips) 1/2 cup pureed ripe avocado, about 1/2 large avocado or 1 small avocado 1/2 teaspoon vanilla extract 1/8 teaspoon sea salt Toppings of your choice: coconut flakes or chips, crushed nuts, crushed freeze dried fruit,
cocoa powder, crushed candy canes, or any other toppings you can think of
Brownie Base: 1 1/3 cup almond flour 3/4 to 1 cup Swerve Sweetener (more if you like it sweeter — you can also substitute 1/4 cup of the Swerve with 1/4 tsp liquid stevia extract) 1/3 cup
cocoa powder 1 tsp baking
powder 1/4 tsp salt 1/2 cup butter 4 ounces unsweetened
chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup powdered Swerve Sweetener 2 tsp matcha green tea powder 1 1/2 tsp peppermint extract Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tb
chocolate, chopped 5 large eggs 1/2 tsp vanilla extract 1/4 cup to 3/4 cup water Mint Filling: 8 ounces cream cheese, softened (I actually
used Kite Hill almond milk cream cheese, but regular cream cheese will work too) 1/2 cup butter, softened 2/3 cup
powdered Swerve Sweetener 2 tsp matcha green tea
powder 1 1/2 tsp peppermint extract
Chocolate Topping: 5 ounces sugar - free dark chocolate, chopped 1 tb
Chocolate Topping: 5 ounces sugar - free
dark chocolate, chopped 1 tb
chocolate, chopped 1 tbsp butter