I Combined Chocolate With Banana, And it Tastes Fantastic | 2 Ingredient Cold Dessert Recipe | Yummy
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TODAY'S RECIPE IS I Combined Chocolate With Banana, And it Tastes Fantastic | 2 Ingredient Cold Dessert Recipe | Yummy
INGREDIENTS:
Dark chocolate 200 gm
Boiling water
Place the bowl
Melt the chocolate
Keep a side
Ripe banana 300gm
Blend until smooth
Mix with melted chocolate
5 inch pan
Place wrap paper
Keep it in the freezer for 2-4 hours
NOTE: 1 CUP = 250 ML
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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.
Quick and Easy Homemade Chocolate Bars: Milk, White, and Dark Chocolate Recipes (No Cocoa Butter)
Today's Recipe 3 types Homemade Chocolate Bar | Perfect smooth Chocolate Bar without cocoa butter, these homemade chocolates can be stored for 6 months in an air-tight container in fridge.
Homemade chocolate bars , Christmas treats and holidays special treats.
Milk chocolate recipe
White chocolate recipe
Dark chocolate recipe
Easy chocolate bar recipe
Homemade chocolate without cocoa butter
Quick chocolate bar recipe
DIY chocolate bars
Chocolate bar recipe without cocoa butter
Homemade chocolate bars without cocoa butter
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INGREDIENTS
MILK CHOCOLATE
Milk Powder- 6 tbsp
Icing Sugar- 2 tbsp
Coconut Oil (Cold pressed virgin oil)- 5 tbsp
Vanilla Essance - 1/4 tsp
MILK CHOCOLATE
Milk Powder- 2 tbsp
Icing Sugar- 4 tbsp
Cocoa powder- 4 tbsp
Coconut Oil (Cold pressed virgin oil)- 4 tbsp
Vanilla Essance - 1/4 tsp
DARK CHOCOLATE
Cocoa Powder- 6 tbsp
Icing Sugar- 4 tbsp
Coconut Oil (Cold pressed virgin oil)- 4 tbsp
Vanilla Essance - 1/4 tsp
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VIDEO CHAPTER
0:03 RECIPE INTRO
0:45 HOMEMADE WHITE MILK CHOCOLATE BAR
3:31 HOMEMADE MILK CHOCOLATE BAR
6:10 HOMEMADE DARK CHOCOLATE BAR
#mylockdownrasoi
#chocolatebars #HomemadeChocolateBars
#MilkChocolateRecipe
#WhiteChocolateRecipe
#DarkChocolateRecipe
#EasyChocolateBars
#NoCocoaButterChocolate
#QuickRecipe
#DIYChocolate
#ChocolateLovers
#ChocolateTreats
#homemade #homemadefood #dessert
#chocolate #chocolates #chocolatelover
???? Melt 8 chocolate bars and wait for the result ???? #cookistwow #shorts #recipe
INGREDIENTS
8 chocolate bars
biscuits
dried fuits
candies
METHOD
Put the chocolate barks on a baking tray covered with parchment paper and bake at 50°C for 10/15 minutes.
Now have fun decorating your bark with dried fruits, nuts, biscuits, and anything you like!
Let it stand in the fridge overnight, then crush the bark into pieces.
3 Minute, 3 Ingredient CHOCOLATE ICE CREAM Bars! No mould required! Easy Ice Cream Recipe !
Easy Chocolate Ice Cream Bars Recipe ! How to make ice cream bars with just 3 basic ingredients!
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Chocolate ice cream bars , makes 6-8 servings :
- 500g Heavy Cream ( 2 cups + 2 tbsp)
- 350g (12.5 ounces) Sweetened Condensed Milk OR 150g Fine Sugar (3/4 cup)
- 1 1/2 tsp Vanilla
- 1/8 tsp Salt
PLEASE READ: DO NOT cut the condensed milk/sugar! For best results use cream and condensed milk. You can substitute the cream for whole milk but as mentioned in the video, these won't have a creamsicle texture and flavor. If you're using the no mold method, line the bottom of your tray with parchment paper and cover well before putting the tray in the freezer. Enjoy!
Chocolate Shell:
- 300 gr Sweetened Chocolate ( 11 ounces)
- 3 tbsp Coconut Oil
- Chopped Salted Peanuts ( Optional )
Enjoy!
♥
Easy Chocolate Peanut Butter Cups Recipe (Healthy & Vegan)
Learn how to make easy homemade chocolate peanut butter cups. These delicious no-bake peanut butter cups are vegan, raw, gluten free, dairy free, quick and easy to make, they are much healthier and the regular peanut butter cups and you need only 3-ingredints to make them. Before making these peanut butter cups please read the notes.
Printable Version:
More Vegan Dessert Recipes:
No-Bake Vegan Blueberry Cheesecake:
No-Bake Chocolate Peanut Butter Oatmeal Bars:
No-Bake Vegan Brownies:
Energy Date Balls:
No-Bake Peanut Butter Oat Bars:
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Makes 6-8 cups
Ingredients:
225g (8oz) Dark chocolate
5 tablespoons (70g) Coconut oil (for the chocolate mixture)
1/2 cup (125g) Natural creamy peanut butter
3 tablespoons (42g) Coconut oil (for the peanut butter mixture)
Directions:
1. Prepare 8* silicone muffin cups or paper cupcakes liners.
2. Chop the chocolate and place into a heatproof bowl, add half of the coconut oil.
3. Set the bowl over a pot with simmering water (double boiler). Melt the chocolate completely, turn the heat off, leave the bowl on the pot to keep the chocolate warm and melted.
4. In a separate bowl mix together peanut butter with the remaining coconut oil.
5. Fill each muffin cup with 1-2 tablespoons of melted chocolate and place in the freezer for 15 minutes, until set. Then, pour 1-2 teaspoons of the peanut butter mixture to each cup and place in the freezer for another 15 minutes. Then, pour another portion of melted chocolate on the top of the peanut butter layer. Place in the fridge until set.
Notes:
• In the video I used 6 muffin cups for this quantity, BUT they coming pretty big for one person, so I highly recommend to divide the filling among 8 cups. Make sure the chocolate layers are not too thick, otherwise it will be too hard to bite.
• Store the cups in the fridge, if you store them in the freezer, place in room temperature 30 minutes before serving.
• For the chocolate layers, you can use combination of dark and milk chocolate, or just milk chocolate.