Sentences with phrase «used dark chocolate cocoa»

Also, I used dark chocolate cocoa and added Andes mint chips.
Also, I used dark chocolate cocoa and added Andes mint chips.
I used dark chocolate cocoa because dark chocolate has healthier properties, like antioxidants but you can use regular cocoa powder if you like.
Did you use dark chocolate cocoa powder by chance?
My preference is to use dark chocolate cocoa powder.

Not exact matches

For the chocolate coating I used both good quality dark chocolate (80 % cocoa) and rice milk with great results.
The chocolate they're using here is both kinds that are allowed on Paleo: cocoa powder, and dark chocolate.
Here I've used Callebaut dark chocolate for the «tweed», Callebaut white chocolate pearls, Valhrona cocoa, and fresh cream from my local creamery.
Choose It & Use It Look for brands of dark chocolate with no less than 70 percent cocoa.
US nutrition bar specialist Balance Bar has launched a dark chocolate line using cocoa sourced from Rainforest Alliance Certified farms.
I like using the special dark dutch processed cocoa for a dark chocolate (not as sweet) taste.
I like to use Hershey's special dark for even more powerful chocolate punch, but any cocoa powder should work fine.
I've been using Hershey's Special Dark cocoa in most of my chocolate recipes — so, so good.
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.
Though I did use dark chocolate chips instead of cocoa nibs because that's what I had in my house, but I cut back on the honey to about an 1 / 8th of of a cup.
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.
I like to use dutch process cocoa for a richer chocolate taste and darker color, but natural works just fine too.
It's best to use a dark chocolate that is no higher than 70 % in cocoa solids.
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?
Your chocolate cake is so dark — is it because of the type of cocoa you used!
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 cdark frosting, use part Hershey's Special Dark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or heavy cDark Cocoa, about 4 tablespoons) 2 teaspoons vanilla 1/4 cup plus 2 tablespoons milk or heavy cream
The chocolate pudding using the Dutch process cocoa was much darker in color, but no more or less creamy than the natural version.
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 piChocolate, 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 pichocolate (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 pichocolate 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 cdark 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 cDark 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 vanillChocolate 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 vanillchocolate (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 extDark 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 extdark 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
150 g vegan plain biscuits (with no hydrogenated vegetable oils and no added refined sugar), very finely crushed (you can use a food processor or coffee grinder) 200 g cherry jam or cherry preserve, with no added sugar 30 g coconut oil, to be melted 40 g pure cocoa butter, to be melted 200 g fairtrade dark chocolate (70 % cocoa), melted in a bain - marie 100 ml GMO - free vegetable cream 100 g almond butter 1 - 2 tablespoons hazelnut butter 2 handfuls of shelled hazelnuts, more or less finely chopped
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.
You want to use full fat coconut milk and quality dark chocolate for this, at least 70 % cocoa solids.
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.
You could use dark chocolate instead, but I wouldn't go any higher than about 60 % cocoa solids or your cookies may end up too bitter.
dark chocolate (I used 72 % cocoa) 1/2 tsp cinnamon 1/8 tsp cayenne pepper 2 tbsp cocoa nibs, optional (I use these) 1 pie crust (thaw if frozen) 1 cup pecan halves
For this recipe — make sure the dark chocolate you use is around 70 % cocoa.
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 also used Guittard cocoa and Sharffen Berger Bittersweet Dark Chocolate for this incredible concoction.
I use lots of cocoa powder, and pieces of chopped dark chocolate for added flavor and moisture.
Chocolate Ganache and Decoration: 300 ml cream 300g dark chocolate (I used one that was 70 % cocoa solids) 1 cup shreddeChocolate Ganache and Decoration: 300 ml cream 300g dark chocolate (I used one that was 70 % cocoa solids) 1 cup shreddechocolate (I used one that was 70 % cocoa solids) 1 cup shredded coconut
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)
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
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