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 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
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 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 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
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 shredde
Chocolate Ganache and Decoration: 300 ml cream 300g
dark chocolate (I used one that was 70 % cocoa solids) 1 cup shredde
chocolate (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