WHAT PERCENT COCOA IS SEMI SWEET CHOCOLATE RECIPES

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DOUBLE CHOCOLATE-ORANGE SCONES RECIPE - PILLSBURY.COM



Double Chocolate-Orange Scones Recipe - Pillsbury.com image

Sweetened with mini chocolate chips and orange marmalade, then drizzled with chocolate when cooled, these easy breakfast scones are a special treat any time of the day!

Provided by Pillsbury Kitchens

Total Time 1 hours 15 minutes

Prep Time 30 minutes

Yield 12

Number Of Ingredients 15

2 cups Pillsbury BEST® All Purpose Flour
1/2 cup granulated sugar
1/3 cup baking cocoa
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup cold butter, cut into 1/2-inch pieces
3/4 cup whipping cream
1/4 cup sweet orange marmalade
1 teaspoon pure vanilla extract
1 cup mini chips semi-sweet chocolate
1 tablespoon raw sugar (turbinado sugar), if desired
2 oz semi-sweet baking chocolate or 1/3 cup mini chips semi-sweet chocolate
1/2 cup butter, softened
1/4 cup powdered sugar
2 tablespoons sweet orange marmalade

Steps:

  • Heat oven to 375°F. Line large cookie sheet with cooking parchment paper. In large bowl, mix flour, granulated sugar, cocoa, baking powder and salt. Cut in 1/3 cup cold butter, using pastry blender or fork, until mixture looks like coarse crumbs.
  • In small bowl, gently stir cream, 1/4 cup marmalade and vanilla until mixed. Make a well in center of crumb mixture; add cream mixture to well. Stir with fork until crumb mixture is moistened and dough is sticky. Gently stir in 1 cup mini chocolate chips. Form dough into a ball.
  • On well floured surface, roll or pat dough into 9-inch round, 3/4 inch thick. Using knife dipped in flour, cut round into 12 wedges. Place 1 inch apart on cookie sheet. Sprinkle with raw sugar. Bake 14 to 18 minutes or until edges are set. Remove from cookie sheet to cooling rack. Cool 30 minutes.
  • In small microwavable bowl, microwave baking chocolate uncovered on High 30 seconds until softened; stir until smooth. Drizzle diagonally over scones.
  • In small bowl, beat 1/2 cup butter and powdered sugar with fork until light and fluffy. Stir in 2 tablespoons marmalade. Serve with scones.

Nutrition Facts : Calories 420 , CarbohydrateContent 46 g, CholesterolContent 50 mg, FatContent 5 , FiberContent 3 g, ProteinContent 4 g, SaturatedFatContent 15 g, ServingSize 1 Scone, SodiumContent 280 mg, SugarContent 24 g, TransFatContent 1/2 g

FAMOUS AMOS CHOCOLATE CHIP COOKIES - TOP SECRET RECIPES



Famous Amos Chocolate Chip Cookies - Top Secret Recipes image

Before Wally Amos shared his soon-to-be-famous homemade chocolate chip cookies with the world, he landed a job in the mailroom at the William Morris talent agency and soon became the agency's first African-American talent agent. Wally's unique approach of sending performers boxes of homemade chocolate chip cookies that he developed from his aunt's secret recipe eventually helped him get Diana Ross & The Supremes as clients. After perfecting his cookie recipe in 1975, Wally launched his own cookie company and, solely from word of mouth, his baking business boomed. Today there are several flavors of Famous Amos Cookies, including oatmeal chocolate chip, oatmeal raisin, and peanut butter, but it is the plain chocolate chip cookies that are the most popular. The clone here will give you 100 little chocolate chip cookies just like the originals that are crunchy and small enough to dunk into a cold glass of moo juice.  Source: Top Secret Recipes Unlocked by Todd Wilbur.

Provided by Todd Wilbur

Total Time 30 minutes0S

Prep Time 15 minutes0S

Cook Time 15 minutes0S

Number Of Ingredients 12

Nutrition Facts : Calories 150 calories

More about "what percent cocoa is semi sweet chocolate recipes"

DOUBLE CHOCOLATE-ORANGE SCONES RECIPE - PILLSBURY.COM
Sweetened with mini chocolate chips and orange marmalade, then drizzled with chocolate when cooled, these easy breakfast scones are a special treat any time of the day!
From pillsbury.com
Reviews 4.5
Total Time 1 hours 15 minutes
Calories 420 per serving
  • In small bowl, beat 1/2 cup butter and powdered sugar with fork until light and fluffy. Stir in 2 tablespoons marmalade. Serve with scones.
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Dec 15, 2021 · Chocolate, as defined by the FDA, that contains at least 35 percent cocoa solids. Most bittersweet bars contain at least 50 percent chocolate liquor, with some bars pushing 70-80% chocolate liquor. This chocolate often has a deeper, more bitter flavor than sweet dark or semi-sweet …
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HERSHEY'S, SPECIAL DARK MILDLY SWEET DARK CHOCOLATE SUGAR ...
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Feb 04, 2014 · Loved the recipe! I omitted the sugar completely, and switched peppermint extract with real mint and steeped it in the almond milk. Delish! I also used 68% real cacoa chocolate – no added sugar, etc. Added powdered sugar, nutmeg, cinnamon, more mint to the “hot chocolate …
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Feb 14, 2018 · If you love chocolate cake, you’re going to love this fruity recipe! Boxed chocolate cake mix is mixed together with a can of cherry pie filling to make a decadent cherry chocolate cake recipe. The best part about this box chocolate …
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Dec 07, 2021 · While the recipe doesn’t call for semi-sweet chocolate with a specific cocoa solids content, look for something in the neighborhood of 35 to 65 percent. The higher the number, the less sweet and more bitter the chocolate becomes. While you use semi-sweet chocolate chips, specialty chocolate …
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NUTRITION INFORMATION. Serving Size 1 truffle of 72 Calories Per Serving 60 Total Fat 2.5g Calories From Fat 25g Saturated Fat 1.5g Trans Fat 0g Cholesterol 0mg Sodium 5mg Carbohydrates 8g Dietary Fiber 0g Sugar 7g Protein 1g Percent …
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BITTERSWEET BAKING CHOCOLATE SUBSTITUTES
Dec 04, 2020 · The FDA requires bittersweet chocolate to contain at least 35 percent cacao, but most manufacturers make their bars with 50 to 60 percent. The term "semi-sweet" isn't regulated by the government, but most bars have between 15 and 35 percent …
From thespruceeats.com
See details


CHOCOLATE - WIKIPEDIA
Chocolate has been prepared as a drink for nearly all of its history. For example, one vessel found at an Olmec archaeological site on the Gulf Coast of Veracruz, Mexico, dates chocolate's preparation by pre-Olmec peoples as early as 1750 BC. On the Pacific coast of Chiapas, Mexico, a Mokaya archaeological site provides evidence of cocoa …
From en.m.wikipedia.org
See details