12 intense dark Recipes

dark chocolate, chopped, flour, cocoa , sifted, baking soda, salted butter, softened, light brown sugar, caster sugar, vanilla bean , seeds scraped out, egg , cold from the fridge, dark chocolate , and, white chocolate, cut in chunks

dark chocolate, low-fat milk, unsweetened cocoa, superfine sugar, garnish: cocoa

skimmed milk, dark chocolate (55 to 66% cocoa solids), finely cut, agar powder or gelatin powder, gelatin mold, agar is a natural additive is prepared from several species of red algae. it is a vegetable gelatin , 1 with high gelling properties, and used by vegetarians because true gelatin is made from animal by-products., agar forms a gel at 88o f and does not melt below 136of. it is unflavored and is rich in iodine and trace minerals. agar s setting properties are stronger than unflavored gelatin and will set at room temperature after an hour. it is a high protein food and should be refrigerated for storage., some other names for agar powder are japanese gelatin, japanese isinglass, chinese gelatin, vegetable gelatin, chinese isinglass and angel s hair. additive agar is commonly available in flakes, powder and bars, a substitute would be unflavored gelatin .

unsalted butter, bittersweet chocolate (fine quality , no more than 60% cacao), sugar, vanilla extract, eggs, all-purpose flour, unsweetened dutch cocoa, salt, walnuts, chopped (optional)

self rising flour, cocoa, sugar, cinnamon, extra virgin olive oil, orange juice, orange

ganache filling, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), heavy cream, sugar, chocolate cupcake, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), dutch-processed cocoa, hot coffee, bread flour, granulated sugar, table salt, baking soda, vegetable oil, eggs, white vinegar, vanilla extract, creamy chocolate frosting, granulated sugar, egg whites, table salt, unsalted butter, softened and cut into 1 tbsp pieces, bittersweet chocolate (callebaut intense dark chocolate litre-60-40nv or ghirardelli baking bar), melted and cooled. cool chocolate to between 85 to 100 degrees before adding to frosting., vanilla extract

unsalted butter, instant espresso powder, vanilla extract, dark chocolate (70% ), intense dark chocolate, broken into small pieces (ghiradelli makes this), jumbo eggs, salt, dark brown sugar, granulated sugar, all-purpose flour, semisweet mini chocolate chips

jules destrooper crisp butter wafers (from a 6.1-oz box), ghirardelli intense dark citrus sunset chocolate, marshmallows, different takes, substitute a bar of ghirardelli espresso escape chocolate for the, citrus bar., sprinkle english toffee bits on the chocolate before adding marshmallows ., coarsely chop cooled s mores and stir into your favorite ice cream.

unbleached bread flour, raw sugar, baking powder, salt, ground cinnamon, ground ginger, ground nutmeg, intense dark chocolate, ripe bananas, apple juice, vegetable oil, vanilla, vinegar