2941 chocolate cocoa whites Recipes

cocoa or 1/4 cup dark, baking soda, baking powder, flour, oats, brown sugar, sugar, vanilla chip

egg whites, cream of tartar, sugar, baking chocolate, copha, cocoa , for decorating

butter, softened, sugar, vanilla extract, all-purpose flour, baking cocoa, white chocolate chips, shortening, divided, semi-sweet or bitter-sweet chocolate chips, sprinkles for decoration

butter, softened, sugar, egg, vanilla extract, king arthur unbleached all-purpose flour, baking cocoa, baking soda, salt, chopped almonds, semisweet chocolate chips, white candy coating disks, melted, dark chocolate candy coating disks, melted, milk chocolate candy coating disks, melted

milk, cornstarch, cocoa, white sugar, salt, egg, vanilla, cooked pie shell, cream, on the side for topping

flour , sifted, sugar, salt, baking soda, cocoa, white vinegar, vanilla, vegetable oil, water, sugar, butter, canned milk, shredded coconut

eggs, sugar, cocoa, white bread, milk, salt, vanilla, butter or cooking spray

cocoa, white sugar, salt, milk (i use 1%), vanilla extract, ground cinnamon (cinnamon sugar also works nicely if you want a little sweet hint with your cinnamon)

white chocolate, finely chopped, whole milk, heavy cream, white pepper, marshmallows, to garnish, white chocolate, finely chopped, whole milk, heavy cream, white pepper, raspberries , pureed in blender, cream, to garnish, chocolate shavings, to garnish, bittersweet chocolate, finely chopped, skim milk, cocoa powder, granulated sugar, dried ancho chile powder, cocoa, to garnish, chili powder, to garnish

dark chocolate , tempered, white chocolate , tempered, cocoa butter, special equipment : balloons, dessert circus , extraordinary desserts you can make at home, by jacques torres

bittersweet chocolate , tempered, white chocolate , tempered, cocoa butter, powdered food coloring, as desired

unsweetened chocolate, unbleached white flour, unsweetened coca powder, baking powder, baking soda, salt, ground cinnamon, eggs room temperature, honey, unsalted butter, vanilla extract, grated zest of 1 lemon, buttermilk room temperature, grated carrots, chocolate cream cheese frosting, butter room temperature, neufchatel cheese softened, maple syrup, unsweetened cocoa powder, instant coffee, rum

butter, coffee, buttermilk , minus 2 tbsp, eggs, sugar , plus, sugar, cake flour, cake flour, salt, cocoa powder, baking powder, baking soda, vanilla extract, heavy cream, bittersweet chocolate, chopped, white chocolate

dark chocolate (70% cocoa solids), unsalted butter, cut into small dice, egg whites, sugar, egg yolks, double cream

white grapes, armagnac (brandy), duck breasts (approximately 350 g each), salt, cayenne pepper, shallots, cornflour, red wine (such as pinot noir), meat stock, green peppercorns (soaked in water or brandy), extra dark bittersweet chocolate (78 % cocoa)

chocolate espresso cake, when it comes out of the oven the cake should still be moist - sticky even - in the middle. as it cools the cake will sink slightly and the crust will crisp., on cooling , the outside of the cake becomes sponge-like, whilst the center remains dense and fudgy., fine dark chocolate, chopped, a small espresso (about 3 tbsp very strong coffee), butter, diced, eggs, separated, golden caster sugar, cocoa powder, all-purpose flour, line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place., melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. as soon as it starts to soften, add the coffee and leave it for two or three minutes. stir very gently, then when the chocolate has melted add the butter. stir until it has melted., meanwhile , beat the egg whites with an electric mixer till stiff, then fold in the sugar. mix the baking powder with the cocoa powder and flour. remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. lastly sift in the flour and cocoa mixture., stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. it should feel light and wobbly. do not overmix - just enough to fold in the flour. scoop into the lined pan and bake in an oven preheated to 350of for thirty-five minutes. leave to cool in its pan, then turn out.