Sentences with phrase «use other chocolate»

You can use other chocolate, but chances are it will contain more carbs, so you'll have to adjust the macros.

Not exact matches

Take for example, 87 - year old fluid management brand, ARO ®, of Ingersoll Rand, which makes pumps and other fluid handling products that move nearly every fluid in general use today, from chocolate to fuel.

Of course, it was still used in traditional Mexican mole sauces, but in other parts world, people wanted sweet, not heat, in their chocolate.

Hi Kelly, I just used buckwheat flour but you could use brown rice or whatever other gluten - free grain flour you have kicking about and yes the crust could definitely be used for other fruit (or chocolate!)

(Do not microwave again, just use the heat from the chocolate to continue to melt the other chips.)

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.

Peel banana and dip one side into the melted chocolate, then flipping to cover the other side (tongs may work well here, but I just used my fingers)

I have made chocolate cake with chestnut puree that I enjoyed (but was rather soft)-- my favourite use for chestnut puree was in soup with parsnip or other root veg and perhaps a touch of orange

Conscious chocolate does have a lower melting point than other chocolate due to the coconut butter and because we do not use any emulsifiers.

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!

Nut - Free: In place of almonds, you can use more chocolate chips — or a different raw chopped nut if you can tolerate some nuts but not others.

Instead of blueberries, you can use any other berries, raisins, nuts, chocolate chips or chopped apple.

I wasn't sure what filling I wanted to include in this recipe for you because I sometimes use jelly, other times nothing, and often times I use chocolate ganache.

Stir in your coconut, chocolate chips and any other mix - ins you are using.

1/2 cup of butter, softened (I used I Can't Believe It's Not Butter) 1/2 cup of sugar 2 eggs 1 teaspoon of vanilla extract 1 1/3 cup of flour 1 teaspoon of baking soda 1/2 teaspoon of salt 1/2 cup of peanut or any other nut butter you prefer 1/2 cup of vanilla Chobani yogurt 2 ripe bananas 1 teaspoon of ground cinnamon 1/2 Chocolate chips

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

Also, In your other comment you asked how large my baking sheet is, my are 18 ″ x 25 ″ but you can use any size since this is a free form candy and your chocolate should not fill the baking sheet all the way to the edges.

Others, including the Mercer sisters, use high - quality imported brands, like Callebaut or Valrhona, and shoot for a ratio of chocolate to dough of no less than 40 to 60.

If can't using maize flour, what are the other flour I can use to thicken the hot chocolate?

And yes I would use the Plugra and Panther bar chocolate (85 %) by endangered species (and no I have no affiliation with that company other than loving the chocolate).

3 / 4C Light spelt flour (or other flour of your choice) 1 / 4C Cocoa 1 / 8t Salt 3 / 4t Baking powder 1 / 2C Coconut sugar (I like to use coconut sugar in my baking as it's less processed than other sweeteners, it's also less sweet than refined sugar so these are more chocolatey than super sweet, perfect for this chocolate lover) 2T Tahini 2T Oil (I used rapeseed, but any neutral oil is fine) 1T Ground flaxseed 1 / 4C Non-dairy milk (You might need 1 or 2 extra tablespoons of milk if your tahini is very thick.

I think I understand your need to have flavours other than just sweet sweet sugar — that is why I so often bake with chocolate but I have started to use other spices more because it just brings out the chocolate flavour more.

Any chocolate cake recipe, including one made without gluten like the recipe here, can be modified to use stevia in place of other sweeteners.

Both are lighter than oat or chickpea flour, which I use in a lot of other baked goods, but I avoided here because they can give a little bit more dense texture — still amazing, but not what I was aiming for with these dark chocolate cupcakes.

For this dark chocolate version, I use mostly hazelnuts because no other nut can compete with hazelnuts when it comes to chocolate pairing.

A few other uses for your buttermilk: Chocolate Cake with Chocolate Buttercream Frosting, Flaky Whole Wheat Biscuits, BBQ Chicken Chopped Salad with Cream Avocado Dressing, Browned Butter Blueberry Muffins, and Autumn Chicken and Vegetable Cobbler

-LSB-...] A few other uses for your buttermilk: Chocolate Cake with Chocolate Buttercream Frosting, Flaky Whole Wheat Biscuits, BBQ Chicken Chopped Salad with Cream Avocado Dressing, Browned Butter Blueberry Muffins, and -LSB-...]

It's difficult to get them to evenly disperse, so I like to use the other 1/4 cup to cover the top, ensuring that every bite has some chocolate.

Typically I use the Baker's unsweetened chocolate bar, but lately I've been exploring some other vegan chocolate options.

The chocolate I used didn't have a specific %, just listed cocoa butter as one of the main ingredients (as opposed to hydrogenated something or other like many white baking chips contain).

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 used other cake mixes to make different flavor and left the recipe the same and they are awesome (vanilla, lemon, chocolate and red velvet) 5.

2 eggs 1/4 cup of unflavored or vanilla whey 1/4 cup of almond milk (or any other milk) 1 - 2 tsps of cinnamon 4 slices of your bread of choice (I used gluten - free bread) 2 squares of dark chocolate 1/2 banana

You can use the technically - not - paleo (but dairy - free and soy - free) Enjoy Life dark chocolate morsels or other purchased chips of your choice, OR you can make your own homemade dark chocolate with this recipe from Bakerita.

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.

You can use other varieties of chocolate cake mix — but I find Devil's food cake has the most chocolate - y flavor.

I love working with chia seeds, but not with light colored batters (I usually use it in chocolate or other dark colored batters).

(See my other smoothie recipe using chocolate and zucchini here.)

We used cherries once and blueberries + chocolate chips the other time.

Even though the means of production have changed over the years and become more sophisticated, Fentons Creamery still uses fresh cream from local sources, chocolate from local suppliers and fresh strawberries from California, among other authentic ingredients.

To make your chocolate, use a double boiler or two pots, one smaller than the other.

The taste of the nuts is noticeable if there aren't other strong flavors so I mainly use these when there are other strong flavors (like chocolate) or in things where the nut flavor enhances the dish (like in almond pastry cream) It is available in some stores but is not widely distributed so I order it online (amazon is a good source).

And if the chiles were used in a beverage other than hot chocolate, what might it have been?

Finally, to sweeten the cookies, I used pure stevia along with a few other special goodies including NuNaturals chocolate stevia syrup as a decorative topping, but you can easily leave off the syrup if you don't have any.

These crunchy cacao bits are often used to play up the chocolate flavor in sweets and other dishes.

Semisweet or bittersweet chocolate chips can be used in lieu of both, and walnuts and other add - ins can be substituted for the candied ginger.

all - purpose flour 1/2 teaspoon baking soda 1/2 teaspoon salt 8 tablespoons (1 stick) unsalted butter, melted 1/2 cup firmly packed light brown sugar 1 large egg 1/2 teaspoon vanilla extract 3/4 cup mini semisweet chocolate chips 1/2 cup finely chopped walnuts (pecans, almonds, cashews, hazelnuts or any other nuts of your choice) 1/2 cup dried cherrie, coarsely chopped (raisins, currants, cranberries apricots or any other dried fruit of your choice can be used as an alternative)

As soon as I received the powder I used it in my homemade raw chocolate which I make with raw Coconut Butter as the base, adding other ingredients until it is to my liking and then freezing it for an excellent raw treat.

(You can use other garnishes you have at hand: chocolate chips, coconut flakes, nuts and so forth.)

STAINMASTER ® can be used on much more than pet clean - ups such as coffee spills, jam and jelly stains, chocolate and cocoa powder stains (that would be my fault), other types of bathroom messes, and much more.