#cocoa nibs

[fattributes]

Chocolate Mini Potted Cactus Cakes

[askwhatsforlunch]

Fondant au Chocolat

It's rather difficult to try to explain what exactly is the beautifully soft texture of a Fondant au Chocolat, thus I won't endeavour it. It is much easier to bake one and indulge in its deliciousness, thus I invite you to do it! Happy Sunday!

Ingredients (serves 4 to 6):

200 grams/7 ounces very good dark chocolate (at least 75% cocoa)

6 tablespoons unsalted butter

4 large eggs

1/2 cup caster sugar

3/4 cup plain flour

1 tablespoon cocoa powder

1/4 cup cocoa nibs

Preheat oven to 190°C/375°F.

Butter a pie plate or cake tin generously, and dust lightly with flour. Set aside.

Break dark chocolate into a medium bowl. Add butter, cut into chunks, and fit the bowl over a small saucepan of simmering water over medium-high heat (the bottom of the bowl should not touch the water).

Melt chocolate and butter together, stirring with a spoon until smooth, silky and shiny. Remove from the heat; set aside.

Break the eggs in a large bowl. Add caster sugar, and whisk energetically until pale yellow and fluffy, and the mixture falls from the whisk like a ribbon.

Sift in flour and cocoa, and give a good stir until well-blended.

Then, gently fold in melted chocolate and cocoa nibs, until completely combined.

Pour batter into prepared pie plate or tin, levelling with a spatula.

Place in the middle of the warm oven, and bake, at 190°C/375°F, for 25 minutes.

Remove from the oven and let cool slightly or completely.

Serve Fondant au Chocolat warm or cooled, with a glass of chilled Champagne!

[shirozen]

Cracking nibs and back

[doctorfriend79]

🍫 Happy National Chocolate Day! 🍫

[auraeseer]

More personal than snap . . .

[hansonhaleigh]

Granola - Mocha Granola This mocha granola is made similarly to the coffee and chocolate granola sold in grocery stores by baking oats with chocolate chips, coffee, and cocoa nibs.

[trollkrem]

Super Food Chocolate Chip Cookies Chia seeds, flax seeds, walnuts, and cocoa nibs give these chocolate chip cookies extra nutrients and heartiness. 1/2 cup coconut oil, 1/2 teaspoon cream of tartar, 1 teaspoon baking soda, 1/4 cup chia seeds, 1 cup coconut sugar, 2 teaspoons hot water, 2 teaspoons vanilla extract, 1/2 teaspoon salt, 1/4 cup cocoa nibs, 1 cup packed brown sugar, 1/2 cup chopped walnuts, 1 cup dark chocolate chips, 3 cups all-purpose flour, 1/4 cup ground flax seeds, 1/2 cup butter softened, 2 eggs

[carl-ggrimes]

Mocha Granola Recipe Chocolate chips, coffee, and cocoa nibs are baked with oats in this mocha granola, similar to a coffee and chocolate granola found in grocery stores.

[elizasoulmate]

Super Food Chocolate Chip Cookies - Cookies Chia seeds, flax seeds, walnuts, and cocoa nibs give these chocolate chip cookies extra nutrients and heartiness.

[vrieseasees]

Gotta have my they/them cookie haha

[ngsketches]

Cookie run Ocs art dump

[avephelis]

what the fuck... dykey little creatures...

[askwhatsforlunch]

Foie Gras and Cocoa Bonbons

These Foie Gras and Cocoa Bonbons make a festive, savoury treat to nibble on whilst sipping a nice cocktail! It was a crowd-pleaser at our little New Year's Eve party; they are so easy to make, they can easily become a weekend favorite, too! Happy Saturday!

Ingredients (makes 16):

4 thick slices leftover Cognac Foie Gras Terrine 

4 brik pastry circle (paper thin Tunisian pastry discs resembling filo)

salt and freshly cracked black pepper

about 1/3 cup cocoa nibs

olive oil

Preheat oven to 200°C/395°F.

Line a baking tray with baking paper. Set aside.

Cut each Foie Gras Terrine slice into 4 thick batons, removing as much of its yellow fat as possibe.

Working with one brik pastry circle at a time, cut it into four pieces. Place a Foie Gras baton onto each of the four brik piece, nearer the widest edge.

Season with salt and black pepper.

Sprinkle generously with a heaped teaspoon cocoa nibs.

Roll up like a cigar, to encase Foie Gras and cocoa nibs, and tie on either side with bakers' twine, to shape like a bonbon.

Place onto prepared baking tray, and repeat, until you have 16 bonbons.

Brush lightly but evenly with olive oil.

Place in the middle of the hot oven, and bake, at 200°C/395°F, until a nice golden brown colour.

Remove from the oven and let cool slightly or completely.

Serve Foie Gras and Cocoa Bonbons warm or cold, with a Champagne Cocktail or a nice Single Malt Peated Whisky.

[byroniuspunk]

Cocoa Negroni

[hailthedragonmaster]

if you like tea and you like terry's chocolate oranges, may i recommend: harney's holiday spiced black tea. smells and tastes like a chocolate orange

[auraeseer]

Preferable to eating cancer . . .