Chef's notes: Today, confectionists, bakers and other culinary professionals
use our Pure Chocolate Extract on its own or combined with courveture (quality chocolate with a higher concentration of cocoa butter) to intensify the chocolate flavor through layering.
Not exact matches
Anderson
uses Valrhona, a very expensive but
pure and delicious dark
chocolate from France.
I topped them with an easy
chocolate ganache, and, instead of a sugary icing,
used pure coconut butter to make my spider web design.
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...
Food ingredients manufacturer Cargill has launched a new fine cocoa powder for
use in the confectionery industry which can be marketed as a «
pure chocolate».
I've
used Ella's
Pure Chocolate and Nutritious Nutella recipes as a base to get started — why change something when it works?
You'll
use pure canned pumpkin, plus there are pecans in there and chunks of white
chocolate that can be chopped up from bars.
;) White
chocolate gingerbread blondies from here 2 3/4 cups + 1 tablespoon (395g) all - purpose flour 1 1/4 teaspoons baking soda 1 1/4 teaspoons salt 1 1/4 teaspoons ground cinnamon 1 teaspoon ground ginger 1/4 teaspoon ground cloves 1 1/4 cups (2 1/2 sticks / 282g) unsalted butter, room temperature 1 1/4 cups (218g) packed light - brown sugar 1/2 cup + 2 tablespoons (124g) granulated sugar 2 large eggs 1 large egg yolk 1 1/4 teaspoons
pure vanilla extract 1/3 cup (80 ml) unsulfured molasses 280g (10oz) white
chocolate, coarsely chopped - I
used chips Preheat oven to 180 °C / 350 °F.
2 cups old - fashioned oats 1 cup peanut butter (I
used Justin's
chocolate peanut butter) 1/2 cup brown sugar 2 small bananas, mashed 1 tablespoon
pure vanilla extract 1/2 tablespoon baking powder 1 cup bittersweet
chocolate mini chunks
Now, let's get baking...
Chocolate Chip Cookies Yields: 24 cookies Ingredients: 1 cup of margarine, softened (2 sticks and MUST be 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant vanilla pudding (1 box) 2 tsp pure vanilla extract 2 eggs 1 tsp baking soda 1 tsp salt 2 1/4 cups all purpose flour 2 cups semi sweet chocolate chips (I use mini) Direc
Chocolate Chip Cookies Yields: 24 cookies Ingredients: 1 cup of margarine, softened (2 sticks and MUST be 80 % vegetable oil) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant vanilla pudding (1 box) 2 tsp
pure vanilla extract 2 eggs 1 tsp baking soda 1 tsp salt 2 1/4 cups all purpose flour 2 cups semi sweet
chocolate chips (I use mini) Direc
chocolate chips (I
use mini) Directions: 1.
Let's start baking... Outrageous
Chocolate Holiday Cookies yields: 24 cookies Ingredients: 1 cup softened margarine, must be 80 % vegetable oil (I use land o lakes) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant chocolate pudding mix (dry) 1 cup semi sweet chocolate chips, melted = to 1/2 cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Direc
Chocolate Holiday Cookies yields: 24 cookies Ingredients: 1 cup softened margarine, must be 80 % vegetable oil (I
use land o lakes) 3/4 cup granulated sugar 3/4 cup packed brown sugar 1/2 cup instant
chocolate pudding mix (dry) 1 cup semi sweet chocolate chips, melted = to 1/2 cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Direc
chocolate pudding mix (dry) 1 cup semi sweet
chocolate chips, melted = to 1/2 cup melted chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Direc
chocolate chips, melted = to 1/2 cup melted
chocolate 2 eggs 1 1/2 tsp pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping chocolate or semi sweet chips melted according to directions crushed candy canes Direc
chocolate 2 eggs 1 1/2 tsp
pure vanilla extract 2 1/4 cups all purpose flour 1 tsp baking soda 1 tsp salt 1 package of winter oreos Garnish: Dipping
chocolate or semi sweet chips melted according to directions crushed candy canes Direc
chocolate or semi sweet chips melted according to directions crushed candy canes Directions: 1.
Let's start baking... Decadent
Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients: For the cake: 2 cups granulated sugar 3/4 cup cocoa powder 1/2 cup instant chocolate pudding mix (one box) 1/2 cup vegetable oil 1 cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 cup of hot water 1/2 tsp of instant coffee (I use Starbucks VIA Italian Roast) Direc
Chocolate Cream Cheese Cupcakes Yields: 32 standard size cupcakes Ingredients: For the cake: 2 cups granulated sugar 3/4 cup cocoa powder 1/2 cup instant
chocolate pudding mix (one box) 1/2 cup vegetable oil 1 cup chocolate milk 2 eggs 1 tsp pure vanilla extract 2 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 cup of hot water 1/2 tsp of instant coffee (I use Starbucks VIA Italian Roast) Direc
chocolate pudding mix (one box) 1/2 cup vegetable oil 1 cup
chocolate milk 2 eggs 1 tsp pure vanilla extract 2 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 cup of hot water 1/2 tsp of instant coffee (I use Starbucks VIA Italian Roast) Direc
chocolate milk 2 eggs 1 tsp
pure vanilla extract 2 cups all purpose flour 2 tsp baking soda 1 tsp baking powder 1 tsp salt 1 cup of hot water 1/2 tsp of instant coffee (I
use Starbucks VIA Italian Roast) Directions: 1.
I
use semi sweet
chocolate, virgin coconut oil, decarbed cannibis (or
pure oil), and about half cacao nibs.
The company
uses the highest - quality ingredients in all of the desserts it produces, including dairy - fresh whipping cream,
pure fruit fillings and blends of European
chocolates.
* 2 cups raw, organic walnuts, toasted in a 300 degree F oven for 20 minutes and then cooled slightly (if you have time to soak your walnuts in water overnight first, go ahead and do so... this can help make them easier to digest; if you do soak them, rinse them in clean water and pay dry before toasting them, or skip the toasting step) * 1 tablespoon toasted walnut oil (or
use a different neutral oil like grapeseed) * 1 tablespoon
pure maple syrup, plus more to taste * 1/4 cup unsweetened, unsulphured dried cherries, chopped (I bought mine at Trader Joe's) * pinch or two of fine Himalayan or sea salt (start with one pinch, blend, taste, and add more if needed) * 1 - 2 tablespoons cacao nibs or finely chopped dark
chocolate
Gently melt your favourite Raw Halo
chocolate (we
used Pure Dark) and drizzle it on top of each ball.
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.
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
6 Tablespoons unsalted butter, plus more for pan 6 ounces semisweet
chocolate, coarsely chopped (I
used bittersweet) 1/4 cup unsweetened Dutch - process cocoa powder 3/4 cup all - purpose flour 1/4 teaspoon baking powder 1/4 teaspoon coarse salt 1 cup sugar 2 large eggs 2 teaspoons
pure 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)
Fab flavour combos, orange white choc and cranberry always go great together — I also
used raw honey in place of agave as I believe its a more natural, unrefined sweetner (agave isnt as innocent as you might think — read up about it) As for those of you who wanted to know about the white choc chips, well I avoid all dairy and refined sugars so I simply made my own, its dead easy — simply combine
pure raw cacao butter (gently melted) with a pinch of celtic salt, a little extract of vanilla and some raw cashew butter, then freeze in a suitable container before breaking into chunks!!!!! yummy You can make dark
chocolate chips even easier by melting
pure coconut oil and stirring in a little vanilla, honey and raw cacao powder before freezing!!!
1) 3/4 cup (about 110g) of blanched whole almonds (which can be either bought or made by soaking whole almonds in hot water for 15 minutes until the skins can be easily slipped off) 2) 2/3 cup of sugar 3) 2 large eggs 4) 1 teaspoon of
pure vanilla extract 5) 1 teaspoon of baking powder 6) 1/4 teaspoon of salt 7) 1 3/4 cup of all - purpose flour 8) 2/3 cup (about 110g) of
chocolate, chopped into small pieces (you can also
use chocolate chips)
1/2 cup brown sugar, packed 1/4 cup granulated sugar 2/3 cup vegetable oil 1/4 cup almond or soy milk (regular milk will also work for non-vegans) 2 teaspoons
pure vanilla extract 2 cups all purpose flour 1/2 teaspoon baking soda 3/4 teaspoon salt 3 ounces semisweet
chocolate, roughly chopped (
use dairy - free
chocolate to keep it vegan)
Did not
use espresso powder and it had a wonderful
pure chocolate flavor.
Bittersweet
Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons coconut sugar 6 eggs, at room temperature 1 teaspoon fiori di sicillia extract (or pure vanilla extract) 1/2 cup coconut cream from a can of coconut milk * (or heavy cream) 6 ounces dark chocolate, chopped (I used 72 percent, but use the intensity yo
Chocolate Souffles room - temperature butter, to coat the ramekins 4 teaspoons coconut sugar 6 eggs, at room temperature 1 teaspoon fiori di sicillia extract (or
pure vanilla extract) 1/2 cup coconut cream from a can of coconut milk * (or heavy cream) 6 ounces dark
chocolate, chopped (I used 72 percent, but use the intensity yo
chocolate, chopped (I
used 72 percent, but
use the intensity you prefer)
3 cups all - purpose flour 2 1/2 teaspoons Pumpkin Pie Spice 1/2 teaspoon ground cinnamon 1 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 1 cup coconut oil, melted (
use refined for a milder flavor) 3/4 cup light brown sugar, packed 1/2 cup granulated sugar 1/2 cup
pure pumpkin purée 1 teaspoon
pure vanilla extract 6 oz dark
chocolate, chopped
Ingredients: 8 ounces semisweet
chocolate, chopped 2 tablespoons unsalted butter 2 large eggs, at room temperature 2/3 cup granulated sugar 1/2 teaspoon
pure vanilla extract 1 pinch salt 1/4 cup all - purpose flour, sifted 1/4 teaspoon baking powder 3/4 cup white
chocolate chips 1/3 cup crushed peppermint candy (That's about 4 standard candy canes, FYI, but you can also
use the round peppermints.)
1/4 cup Water 1 1/2 cups
Pure Maple Syrup (or Honey or 1/2 of each) 1/4 teaspoon Cream of Tartar 1 1/2 cups Natural Peanut Butter (
use crunchy for extra crunch) 1/2 teaspoon
Pure Vanilla Extract 3/4 teaspoon Sea Salt (decrease to 1/8 teaspoon if
using salted peanut butter) 2 cups Naturally Sweetened
Chocolate Chips (use milk chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decaden
Chocolate Chips (
use milk
chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decaden
chocolate for authentic Butterfinger flavor or semi - sweet / dark for a really decadent treat!)
If you wish to
use chocolate that does not contain soy lecithin, Green and Black's Organic 85 % Dark, Sweetriot Organic
Pure 85 % Dark, or SunSpire Organic 100 % Cacao do not contain soy.
2 cups all - purpose flour 1 teaspoon baking soda 1 teaspoon salt 1/2 teaspoon baking powder 1 cup (2 sticks) unsalted butter, softened (I
used 1 tub of Smart Balance Light) 3/4 cup granulated sugar 3/4 cup packed light - brown sugar 2 large eggs 1 teaspoon
pure vanilla extract 1 1/2 cups old - fashioned oats (not instant or quick - cooking) 6 ounces semisweet
chocolate, cut into 1 / 4 - inch chunks (I
used 1 cup of
chocolate chips) 1/2 cup shredded unsweetened coconut 3/4 cup pecans (3 ounces) Vegetable - oil cooking spray
* 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 C
chocolate with mint, chopped into 1/2 inch pieces (I
used Theo Peppermint Stick Dark
ChocolateChocolate)
Chocolate Cookies: 1/2 cup unsalted Butter or Earth Balance Butter, at room temperature 1/2 cup Powdered Honey or Maple Sugar 3/4 teaspoon
Pure Vanilla Extract 1 Tablespoon Milk (we
use almond) 1/2 cup Cocoa 1/2 teaspoon Sea Salt 1/4 teaspoon Xanthan Gum 3/4 cup White Rice Flour (plus more for rolling out)
3/4 cup Creamy Natural Peanut Butter 1/4 cup Maple Syrup 1/4 cup Almond Milk 2 teaspoons
Pure Vanilla Extract 1/4 teaspoon Liquid Stevia Extract 1/4 cup Vanilla Protein Powder 1/4 cup Oats (can
use Gluten - Free) 3 Tablespoons Ground Flaxseed (or grind your own from whole flaxseed) 3 Tablespoons Barley Flour 1/8 teaspoon Cinnamon 1/3 cup Homemade White
Chocolate Chunks or Chips
1/3 cup Popcorn Kernels 3/4 cup Natural Peanut Butter (creamy or crunchy) 4 Tablespoons Raw Honey 3 Tablespoons Grape seed Oil Dash of Sea Salt 1/2 teaspoon
Pure Vanilla Extract 1/2 cup Chopped Sugar Free Dark
Chocolate or Chips 1/2 cup Roughly Chopped Pretzels (we
use gluten free)
Rowse Honey is the UK brand leader in honey and
pure maple syrups, and a major provider of lemon curd and luxury dessert
chocolate sauces, supplying all sectors of the food business (they supply Kellogg's with honey for
use in cereal products).
This recipe splurges by
using Guittard semi-sweet
chocolate chips with 46 % cacao, Kerrygold
Pure Irish Butter, Mexican vanilla, and Maldon Sea Salt Flakes.
The Ol «Man magically infuses more rich real
Chocolate, Vanilla, fresh Strawberry, Hazelnut, Coconut and Macadamia Nut flavors into to his
pure Kona coffee beans
using his best old family recipes.
For the sweetener this hot
chocolate uses pure maple syrup, which is packed with minerals.
You can take the easy way...
using melted
chocolate on everything (I won't tell) or experiment with cacao butter for a
pure finish.
The city of Modica is one of the final places in the world where one can find and enjoy
pure chocolate made the same way the Aztecs
used to.
1 3/4 cups all - purpose flour 1/4 cup natural unsweetened cocoa powder 1/4 cup buttermilk powder 1/4 cup cornstarch 3/4 teaspoon baking soda 1/2 teaspoon Kosher or sea salt 3/4 cup (1 1/2 sticks) unsalted butter, melted and cooled slightly 1/2 cup light brown sugar, packed 1/2 cup granulated sugar 2 large eggs, room temperature 2 teaspoons
pure vanilla extract 1/2 teaspoon red gel food coloring (I
use Wilton) 1 cup white
chocolate chips
Can I get samples and suggested
uses in
pure chocolate bar form.
Ingredients: 1/2 cup coconut oil (in solid form) 2/3 cup brown sugar, packed 1/2 teaspoon
pure vanilla extract 1 large egg 3/4 cup whole wheat flour (I like Bob's Red Mill Organic) 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 1/4 teaspoons sea salt, divided 1 1/2 cups rolled oats 3.5 ounces dark
chocolate (1 bar), chopped (you can also
use dark
chocolate chips if you prefer) 1/2 cup dried tart cherries 1/2 cup pecans, chopped (optional)
2 - 8 ounce packages of cream cheese, room temperature 1/2 cup creamy peanut butter (We
used Peter Pan) 1/2 cup Hershey's
Chocolate Spread 1 cup sugar 1 tablespoon all purpose flour 2 large eggs 1 teaspoon
pure vanilla extract
Avocado and coconut milk are full of healthy fats and
using raw cacao nibs —
chocolate in its
pure form — is the healthiest way to eat
chocolate.
It is MUCH EASIER to
use than making your own bone broth and it comes in 4 flavors; vanilla,
chocolate,
pure and turmeric.
I also made these cookies with a mix of 100 %
pure dark
chocolate, no additives, sugar - free chips from Pascha (
use this link to save $ 10 on your 1st order from Vitacost) and my recipe for simple homemade
chocolate chips.
2 cups organic quick oats (you can also
use the gluten free variety) 1 cup organic shredded coconut 1/2 cup vegan
chocolate chips 2 - 3 tbsp
pure maple syrup (depends how sweet you like it) 2 tbsp sunflower seed butter -LSB-...]
And homemade
chocolate chips taste even better then store bought, especially if you
use pure cacao butter as the base!
We craft raw artisanal
chocolate using the world's
purest and best organic ingredients, and
use innovative low heat techniques to keep the
chocolate in its most
pure and potent form.