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For four servings you need: 225g plain chocolate, broken into pieces; 120ml milk; a few grains of salt; 1tbsp vegetable oil; 1tbsp black raspberry liqueur, (such as Chombard); 1' tsp vanilla essence; and 240ml double or whipping cream, chilled.
For the biscuit case: 50g plain chocolate, with at least 60% cocoa solids, 2 tbsp cocoa powder, 50g butter, 175g digestive biscuits, 2 tbsp golden caster sugar.
For the puddings INGREDIENTS50g unsalted butter, cubed 120ml golden syrup 95g luxury Belgian plain chocolate 125g plain flour 40g self-raising flour 1 /2 level tsp bicarbonate of soda 2 level tbsp cocoa 125g caster sugar 120ml milk 1 egg, beaten SaltFor the sauce INGREDIENTS 125g white chocolate, chopped 55ml single cream
Depending on the recipe, chocolate will remain at its best for up to 12 months, and plain chocolate for as long as 15 months.
to decorate, melt the To decorate, melt the milk and plain chocolate milk and plain chocolate in individual bowls over a in individual bowls over a pan of hot water or in the pan of hot water or in the microwave and drizzle microwave and drizzle over the cakes.
115g dark plain chocolate (70 per cent minimum cocoa solids) ?
INGREDIENTS INGREDIENTS FOR THE BEIGNETS: 75g unsalted butter 95g plain flour 3 large eggs, beaten Sunflower oil, for deep-frying 50g caster sugar 1tsp ground cinnamon Water FOR THE BEIGNETS: 75g unsalted butter 95g plain flour 3 large eggs, beaten Sunflower oil, for deep-frying 50g caster sugar 1tsp ground cinnamon Water For the chocolate sauce: 200ml double cream 90g plain chocolate (minimum 70% cocoa solids) 25g hazelnuts, toasted and blitzed to a powder in a spice mill For the chocolate sauce: 200ml double cream 90g plain chocolate (minimum 70% cocoa solids) 25g hazelnuts, toasted and blitzed to a powder in a spice mill METHOD For the beignets, warm the butter with 225ml water in a saucepan over a low heat until the butter has melted.
You will need 125g plain chocolate 4 large eggs 50g white chocolate Method Put the chocolate in a heatproof bowl and place bowl on a pan of simmering water and allow chocolate to melt.
PROPOINTS' VALUE: 3 SERVINGS: 20 PREPARATION TIME: 30 mins COOKING TIME: 20 mins LEVEL OF DIFFICULTY: Easy Ingredients: * 75g butter * 70g caster sugar * 30g white, plain flour * 40g flaked almonds * 40g cut mixed peel * 25g raisins or sultanas * 25g glace chopped cherries * 150g plain chocolate, broken into pieces * - tsp allspice Instructions: * Preheat the oven to Gas Mark 4/180C/fan oven 160C.
INGREDIENTS: 100g/4oz chocolate digestive biscuits, crushed; 50g/2oz butter, melted; 150g/5oz plain chocolate, broken into pieces; 700g/1'lb soft cheese; 225g/8oz caster sugar; 1 tsp vanilla essence; 2 eggs METHOD: Preheat oven to 160C/325F/Gas 3.
We've combined it with truffle to make a fudgy, crumbly centre, and used white, milk and our rich 70% plain chocolate, to create an irresistible collection for anyone who likes soft, rich toffee flavours," said Jeremy Moore from House of Dorchester.
CHOCOLATE FUDGE CAKE Ingredients 1lb sugar 150mls milk 150g butter 100g plain chocolate 50g clear honey Method 1.