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We tried it a first time and found that the chocolate came on too strongly and the spice not strongly

come up with were all a caramelised brown sugar base, so we thought this time we'd try out a white chocolate Ingredients: 4 eggs 1 c light brown sugar 1/2c butter 200g white chocolate 1/2 c oats 1 1/2c flour 1/ dried cranberries 1/2 c walnuts, chopped Zest 1 orange 1) Over very low heat, melt the butter and white chocolate Stir in the juice, cranberries and zest, and finally, fold in the melted chocolate. I feel that this is an advantage to brown sugar blondies over white chocolate ones in that they have

I was talking to family in Hawaii recently, and it was evening for them, morning for me. They were having corn muffins with dinner, so I decided to have corn muffins for breakfast. Somehow though, on the way to go make them, I ended up deciding that they were going to be oatmeal muffins, and then I was going to add pear. Gradually, what with one thing and another, they morphed into something wholly new, adding a bit of this and a bit of that. As they came out really tasty, I thought I'd share. They are almost not sweet at all, and are very good with an added smear of richness from some butter. Ingredients: 1c flour 1/2c oats 1 tsp baking soda 1/2 tsp cinnamon 1/2 c vegetable oil 3/4c brown sugar 1 egg 1/4 c milk 1/2 tsp almond extract 1/4 c unsweetened bakers cacao 1/4 c ground almonds Zest of 1 orange 1 large pear, coarsely grated 1) Mix together dry ingredients. Gradually add wet ingredients, mixing well after each addition. 2) Spoon into muffin cups, about 2/3 full. Bake at 180°C for 30-35 minutes. These were very tasty and made a good breakfast, but... Next time I would increase the oats, maybe decreasing the flour at the same time. I would also up the cinnamon a bit and maybe use Aloha Spiced Cacao to make the flavours pop a little more. I liked that these were minimally sweet, but I might add a small amount more sweetness next time, maybe a tablespoonful or so of honey. Hubby said they were spot on though and didn't need anything.

It is an altered and adjusted version of the dark chocolate cake I grew up with, and it came out wonderfully Stir in the chocolate mix. 3) Prepare two cake pans and pour the batter into them. Rich and sweet, both the chocolate and orange came through. It was Little Bit's first time trying chocolate cake, and he was a bit disappointed originally that I

Ingredients: 2/3 c barley flour 2/3c flour 1/2 c butter, very soft 1/4c sugar 1/3 c dark chocolate chips Add sugar and chocolate chips. Mix. Press together into a dough.

Stir regularly as the chocolate begins to melt. Dip strips of orange peel into the chocolate and lay on a cooling rack. I have also tried coating them in white chocolate, which worked excellently. Dark chocolate with a little orange oil added to it is especially delectable. Orange peel with a little cinnamon over the chocolate works too.

I decided this summer to take an online Domestika course in chocolate flavouring and texturing. For now, all the work is with white chocolate, and I've so far made two attempts. Tempered chocolate is hard, smooth, glossy, and snaps when broken. into a batch of completely melted chocolate. I melted the chocolate to the correct temperature and then started introducing the seed chocolate to

And because we always make healthy decisions, we added a chocolate sauce... Happy eating! small saucepan and slowly stir in the cocoa powder (personally I like dark cocoa powder, or baker's chocolate mass, add the coconut milk, and blend until smooth. 3) Portion out the tapioca and drizzle over the chocolate Alternately, if you prefer, chill the tapioca and serve cold, with either hot or cold chocolate sauce

Some I sugared, some I covered in chocolate and some I left plain. - I used 64% cacao dark chocolate. Stir regularly as the chocolate begins to melt. Add the milk as necessary to get the chocolate to melt smoothly. The sugared ones are candy, the chocolate ones melt together, the chocolate and orange melding seamlessly

The Domestika course I am doing introduces three different architectural textures to replicate in chocolate I made three different bars using the previous chips I had made and a different base chocolate flavour I had intended to be further along in the course by now and had hoped to be able to give chocolates of