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How To make Chocolate Snack Blocks
3 Envelopes Unflavored Gelatin
3/4 c Cold Water
1 c Boiling Water
1/3 c Granulated Sugar
2 c (12 Ounces) Semi-Sweet
-Chocolate Mini Chips Yield: About 6 Dozen Squares If you kids like the fruit gelatin snacks, they'll love these chocolate snacks. In a blender, sprinkle the gelatin over the cold water and let stand for 5 minutes. Add the boiling water and sugar, cover and blend on low speed until the gelatin is completely dissolved, about 2 minutes. Continue to blend, gradually adding small amounts of the chocolate chips until the chips are melted and the mixture is smooth. Pour into an 8- or 9-inch square pan. Refrigerate until firm and cut into 1-inch squares or shapes with cookie cutters.
How To make Chocolate Snack Blocks's Videos
Tips for Perfect Chocolate Covered Rice Krispy Treats | DIY Candy Table Treats Teddy Bear
Want to make perfect and professional Rice Krispy Treats for your DIY Candy Table/ Baby Shower/ Events? This tutorial will teach you all the tips for Chocolate Covered Rice Krispy Treats that achieve sharp edges and a smooth canvas to decorate ! (using the mold method) Never dip lumpy, bumpy, misshapen Rice Krispy Treats again. I also show you decorating ideas for a Teddy Bear theme Baby Shower ????
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Supplies in this Video:
Silicone Soap Mold (food safe):
Heat Safe Oxo Pouring Cups:
Clear Acrylic Sticks:
Teddy Bear Molds:
Balloon Mold:
Oh Baby Sweet Stamp:
Cookie Scribes:
Set of Textured Decorating Bags, Bag Ties, Cookie Scribes:
Colour Mill Latte:
Colour Mill Nude:
Colour Mill Baby Blue:
Colour Mill Baby Pink:
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Choco spread | chocolate sandwich recipe | amul | try it | sandwich recipe | Nutella | oreo | snack
How I made chocolate truffles | FeelGoodFoodie
Make chocolate truffles with this easy recipe, including a step-by-step tutorial.
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Easy Mediterranean-inspired healthy recipes for you & your family.
Welcome to Feel Good Foodie, where #sogood meets good-for-you! I'm Yumna, founder of this channel, and I'm here to make healthy cooking a breeze for you and your loved ones.
I’m all about easy, last-minute meals and recipe ideas that don't compromise on flavor or nutrition. From fresh and convenient recipes to step-by-step tutorials, I’ve got you covered for those hectic days when you need a delicious meal fast!
Inspired by the Lebanese foods and dishes of my childhood, everything I make has a little Mediterranean, a lot of freshness, and a good dose of flavor. It’s not ordinary, but it is easy. Mostly, it’s good – so good!
I’ll inspire you with delicious, healthy recipes.
I’ll guide you through essential cooking tutorials.
I’ll entertain you with cooking videos that bring you into my kitchen.
I just launched Oath - my own brand of oat bars, overnight oats and granola!
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No Eggs, No Chocolate, Amazing Brownie Recipe
[ingredients] 20 cm x 20 cm pan (8 inch x 8 inch)
115 g(1/2 cup) melted unsalted butter
13 g (1 Tbsp) cooking oil (ex. Canola Oil, Grapeseed Oil, Corn Oil...)
150 g(3/4 cup) granulated sugar (* see below note)
80 g (1/3 cup) milk
1 tsp vanilla extract
90 g (3/4 cup) all purpose flour
55 g (1/2 cup) cocoa powder (unsweetened)
3 g(3/4 tsp) baking powder
1/5 tsp salt
80 g(1/2 cup) chopped walnuts (optional)
[Note]
Sugar Option 1) Sugar 200 g ( 1 cup)
A more crust forms on top, and it's chewier. But it will be very sweet.
Sugar Option 2) Sugar 100 g ~ 120 g (1/2 cup ~ 3/5 cup)
Choose this option if you want something less sweet.
[How to bake]
Bake in an oven preheated to 340°F (170°C) for about 22-24 minutes.Times may vary.)
If you want fudge brownies, bake them shorter than the suggested time (within about 20 minutes).
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Why Temper Dark Chocolate and How To Do It
Tempered Dark Chocolate
10 oz (283g) dark chocolate
1. Place 8 oz (227g) of dark chocolate in a heat proof bowl and melt gently over a water bath or in a microwave.
2. Make sure not to have the heat too high so that the chocolate never goes above 120F (49 C).
3. As soon as the chocolate reaches 120F (49 C), remove it from the heat and stir in roughly 1 oz (28g) of the reserved dark chocolate that came already tempered in the package.
4. Stir constantly until the chocolate is melted and check the temperature. You are aiming for a temperature between 88-90F (31-32 C). If the temperature is still above that, add more of your reserved chocolate and continue stirring.
5. Keep the chocolate between 85-90F (29-32 C) while working with it.
Easy chocolate cakes for two!