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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.
Some alternative Halloween treats include thinly-sliced apples dipped in yogurt or a creamy chocolate sauce, or plain chocolate candy.
Contract notice: Sale and delivery to the premises of the employer 100g plain chocolate packed in aluminum foil and paper dust jacket.
Serves - 16 Serves - 16 Prep time - 15 minutes Prep time - 15 minutes Skill - Easy Skill - Easy INGREDIENTS 150g plain chocolate 150g plain chocolate 115g Flora Buttery 115g Flora Buttery 1 tbsp golden syrup 1tbsp golden syrup 2 tbsp single cream 2 tbsp single cream 115g rice cereal 115g rice cereal 55g glace cherries, 55g glace cherries, chopped chopped 55g toasted flaked 55g toasted flaked almonds almonds Milk chocolate and plain Milk chocolate and plain chocolate, to decorate chocolate, to decorate METHOD Melt the chocolate in a bowl over a pan of hot bowl over a pan of hot water or alternatively water or alternatively microwave on medium microwave on medium power, stirring power, stirring occasionally.
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.
INDULGING in a bit of plain chocolate can cut the risk of heart failure, scientific research has revealed.