Lindt Excellence White Coconut White Chocolate Unwrapping And Taste Test Review

You put the white and white and you mix it all up. Like Dutch Boy paint, tasty egg shell white goodness! Packaging Very few chocolate bars have people staring at things on the packaging. In this case, it's a chef staring at a slab of perfectly constructed chocolate. It's not even staring, it's on a whole other level of ocular gazing. But what seems like staring is actually an systematic investigation of exactly what he's looking at. You see, this man is actually part of a covert op mission to figure out exactly what Lindt does to their chocolate to make it so darn good. He applied for the chef position to see how the magic is done. What we have here is the only photo on record of this agent, mostly because his cover was immediately blow when this photo was sent out on million of Lindt bars across the world. Of course, he had no idea that a photo was even being taken, that's was all thanks to another covert op. You see, Chef Covert thought he was working alone on this operation, but that most certainly was not the case. The people he was working for didn't trust his judgment, but most of all, they didn't trust him. So they sent in a tail, a second agent to the Lindt locale to keep an eye on him. That agent took the picture of Chef Boy doing the one thing that his bosses were afraid he was going to do. He fell in love with the cocoa goddess that is Lindt. The second Photo Agent saw that look of lust and intensity in Chef Boy's eyes, he knew that he was a lost cause. Oh sure ...



http://www.youtube.com/watch?v=NovubLs2b-A&hl=en

How to Make White Chocolate Ganache

Jen Trani's Distortion Pedal mhlo.co www.mahalo.com In this video, Chef Eric Crowley, owner of the Culinary Classroom in Los Angeles, (www.culinaryclassroom.com shows us how to make White Chocolate Ganache. You can use ganache for frosting, filling and drizzling on your favorite sweets and pastries! Yum! Check out these related Mahalo pages: How to Make Chocolate Cake: www.mahalo.com How to Bake: www.mahalo.com How to Make Profiteroles: www.mahalo.com How to Decorate Cupcakes: www.mahalo.com How to Make Cookies: www.mahalo.com How to Color Fondant: www.mahalo.com Check out these Mahalo How-To Playlists: How to Cook: www.youtube.com How To Make Coffee Drinks: www.youtube.com How to Make Cocktails: www.youtube.com How to Pair Wine: www.youtube.com How to Decorate Christmas Cupcakes: www.youtube.com How to Get a Job: www.youtube.com Canon 60D DSLR Video: www.youtube.com Canon 7D DSLR Video: www.youtube.com Canon T2i DSLR Video: www.youtube.com Guitar Requests: www.youtube.com



http://www.youtube.com/watch?v=0cqWwHop9Qc&hl=en

Raw Layered Chocolate Cake!

I made a delicious layered RAW vegan organic chocolate cake!!! Yum!! Just threw all the ingredients together. The base and "biscuit" layer is just almonds with dates. Cream layer is avocado, coconut oil, agave and cacao powder mixed together. Then layered. And with a cute love heart ice cream mould! Yumm!!! Everyone who tried it loved it!



http://www.youtube.com/watch?v=N9OzRUZi7IM&hl=en

Gluten Free Chocolate Cake fabricated with Coconut Flour Recipe

www.freecoconutrecipes.com Learn how to make a moist, fluffy, chocolaty, and perfectly foolproof gluten free chocolate cake with coconut flour in this recipe video demo!



http://www.youtube.com/watch?v=XCwPsQwzfiA&hl=en

Yummy Chocolate Cake For Dessert

Like many of us, Germans love desserts and pastries. For them, Christmas will not be perfect without their all -  time favorite desserts on the their table.Furthermore, during a typical weekend, cakes and pastries will certainly create the mood.
Try the recipe below. It is known by many as the German Sweet Chocolate Cake.This delicious dessert is loved by both locals and guests.
German Sweet Chocolate Cake ingredients:
·    4 Oz. Of German sweet chocolate
·    1/2 Cup of boiling water
·    1 Cup of butter
·    2 Cups of sugar
·    4 Pieces of egg yolk
·    1 Teaspoon of vanilla
·    2 1/2 Cup of flour
·    1 Teaspoon of salt
·    1 Cup buttermilk
·    4 Egg whites, mixed well
Step by Step Instructions:
Bring water to boil. Add the chocolate and let it melt.
Mix the butter and sugar until they become fluffy.
Gradually add the egg yolks, beat the mixture after each addition. Blend in the chocolate and vanilla.
Sift the flour with salt and soda then add the dry mixture. Pour in the mixture and buttermilk alternately. Mix it thoroughly. Add the beaten egg whites.
Ready 3 cake pans. Gently pour the mixture to each pans.  Average time of baking : 35 - 40 Minutes, 350 degrees Fahrenheit
When the cake is done, don't serve it yet. You still need to add the icing. The icing or frosting will serve as the covering for the cake. Here's an instruction on how you can create a home-made frosting.
Ingredients:
·    3 Pieces of egg yolks
·    1 Cup of evaporated milk
·    1 Cup of sugar
·    1 Tablespoon of butter
·    1 1/2 Cup of flaked coconut
·    1 Cup of chopped pecans
Instructions:
Beat the eggs along with milk, sugar and butter. Cook over a medium heat fire for about 12 minutes. Stir the mixture while cooking or until it thickens. Remove the mixture from the fire. Add the coconut, vanilla and pecans. Beat again until you reach your desired consistency.
After learning how you can create a German Sweet Chocolate Cake and how to make a frosting for it. You must now use the frosting to cover the cake that you have baked. You must first frost the cake with thin layers of frosting; make sure that the sides are smooth and the top is even. To make the cake attractive, style it with cake decorating flowers and plastic ornaments. Cheers!

Chocoholics, Rejoice! Two Easy Recipes for Chocolate Sheet Cakes

Here are a couple of recipes that are perfect for busy chocoholics.  The Chocolate Fudge Sheet Cake makes the average 9 x 13-inch size cake better known as 1/4 sheet cake.  The Easy German Chocolate Sheet Cake makes a large cake that serves 48.  It is perfect for parties or taking to church socials, family reunions, workplace luncheons, etc where there will be a large crowd.  It is simple as it uses a cake mix.

Cup Cake| White Chocolate and Philadelphia Cream Cheese Icing|Chef Franco Lania

Cup Cake|Home Cooking|Icing Demonstration| By: Chef Franco Lania



http://www.youtube.com/watch?v=NaqVOdPA5is&hl=en

Cupcake Decorating Tutorial - German Chocolate

This is my spin on a classic. I love German Chocolate cake and to make it into cupcakes is just as pleasing. The combination of pecan coconut frosting and hardened dipping chocolate with cake is heavenly. I usually like to do something elegant and I find that this fits the bill. They are easy to make and require little effort. Please watch my tools video on things you will need or my previous cupcake videos. FTC: All products were purchased by me! All opinions are my own. You don't have to go out and buy the same things I have to make it just do it with whatever you like.



http://www.youtube.com/watch?v=hQGr95AhSI0&hl=en

German Chocolate Cake Frosting (Coconut Pecan)

My favorite frosting, for my 20th birthday! Ingredients— 1-1 ½ cups pecans 4 egg yolks (or 2 whole eggs) 1 (12 oz) can of evaporated milk 1 stick of butter 1 1/3 cups of sugar 2 2/3 cups of sweetened shredded coconut



http://www.youtube.com/watch?v=cGHYho5_XKk&hl=en

"Neu"/ New Year Nuetrals Part 1 Nail Tut German Chocolate Cake-Coconut Garnish

MahoganyBronzer. Classy colors, Sassy styles! "Neu" New Year Glam...try one style or try'em all! Also check out Parts 2,3, and 4. Revlon Nail Polish "Hot for Chocolate" Folk Art Acrylic Paint "871 Pure Gold" Boye US "size 7") Crochet Hook (for dotting) Thin Tip Nail Brush



http://www.youtube.com/watch?v=Ia4kFrw0xTE&hl=en

Delicious Bar Cookies - Triple Layer Chocolate Bars and Cranberry Coconut Bars

For quick-fix tempting desserts, try bar dessert/cookies. They are easy, tasty, and they are easy to transport to pitch-in meals, office parties, family reunions, etc. The Triple Layer Chocolate Bars are perfect for the chocoholic in your group. The Cranberry-Coconut Bars are a perfect blend of tart and sweet combining cranberries, coconut, and white baking chips.

TRIPLE LAYER CHOCOLATE BARS

1 1/2 cups graham cracker crumbs
1/2 cup cocoa, divided
1/4 cup sugar
1/2 cup butter
1 can (14 oz) sweetened condensed milk
1/4 cup all-purpose flour
1 egg
1 tsp vanilla extract
1/2 tsp baking powder
3/4 cup chopped nuts
2 cups (12 oz pkg) semi-sweet chocolate chips

Preheat oven to 350 degrees.

In a medium bowl, stir graham cracker crumbs, 1/4 cup of the cocoa and the sugar together. Stir butter into mixture, blending well. Press mixture firmly onto bottom of ungreased 13 x 9 x 2-inch baking pan.

In a small bowl, beat sweetened condensed milk, flour, egg, vanilla, baking powder and the remaining cocoa. Stir nuts into the mixture. Spread evenly over prepared crust. Sprinkle with chocolate chips. Bake in 350 degree oven for 25 minutes or until set. Cool completely in the pan on a wire rack. Cut into 24 or 36 bars depending on the size you want. Store in a tightly covered container at room temperature.

CRANBERRY COCONUT BARS

2 cups all-purpose flour
1 tsp baking soda
1 cup butter
3/4 cup brown sugar
3/4 cup granulated sugar
2 eggs
1 tbsp vanilla extract
1 cup quick oats
1 pkg (12-oz) white baking chips, divided
1 cup shredded coconut
1 1/2 cups dried cranberries
1/3 cup milk

Preheat oven to 350 degrees. Lightly grease or spray a 15 x 10-inch jelly roll pan; set aside.

In a small bowl, combine flour and baking soda; set aside. Cream together the butter, brown sugar and granulated sugar; add eggs and vanilla. Add the flour mixture to the creamed mixture gradually. Blend in oats, 1 cup of the white baking chips, coconut and cranberries. Press dough evenly into the prepared jelly roll pan. Bake at 350 degrees for 20 minutes or until edges are golden brown and center is set. Cool completely.

In a small saucepan, cook and stir remaining baking chips and milk over low heat until smooth. Drizzle mixture over cooled bars. Sprinkle with chopped pecans, if desired. Cut into bars to serve.

Enjoy!

Ani Phyo's Raw Food Essentials: Coconut Cake with Nutella Chocolate Hazelnut Sauce and Cashew Kream

www.AniPhyo.com - this is a book trailer for "Ani's Raw Food Essentials". In it, I show you how to make a fast, easy, healthy cake using nuts, dates, and chocolate! For more videos, recipes, and eco-lifestyle tips, visit www.AniPhyo.com. For specials on organic ingredients including sproutable raw cashews and kelp noodles, plus my favorite kitchen tools, visit www.GoSuperLife.com.



http://www.youtube.com/watch?v=V7KX1Y86CXM&hl=en

Coconut Boi : Raw Chocolate Fudge Cake*

Making an unbelievable *Raw Chocolate Fudge Cake* This is an insane cake. Awesome!



http://www.youtube.com/watch?v=l_G00KlELoo&hl=en

Grandma's Old-Fashioned Chocolate Cake With Chocolate Icing

When I was growing up as a small child, I always looked forward to the homemade chocolate cakes that my grandmother would make for my Birthday. In our family, my grandmother was a dedicated baker and would bake something for us every day. Thankfully, she passed on her love for baking to me.

This recipe is done the old-fashioned way and is topped off with some delicious chocolate icing. Once your cake is cooled, you will want to store it in a cake container. If it's hot and humid outside, I recommend storing it in the refrigerator.

Cake Ingredients:

1/2 pound butter, softened
5 eggs
2 cups granulated sugar
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 cup milk
2 teaspoons vanilla extract
1/4 cup evaporated canned milk

Preheat oven to 350 degrees.

In a large mixing bowl, cream together the softened butter and granulated sugar. Slowly add in the eggs, one at a time, beating after each addition.

In a medium-sized mixing bowl, combine the all-purpose flour, baking powder and salt. Slowly add 1/2 of the flour mixture to the wet ingredients and beat for 1 minute. Pour in the 1/2 cup of milk and beat again, followed by the remaining flour mixture. Stir in the vanilla extract and beat again. Finally, stir in the 1/4 cup of evaporated milk and beat until all ingredients are well combined.

Note: If your batter seems really stiff, add a little additional milk.

Lightly spray a 9 x 13" baking dish with nonstick cooking spray. Pour the batter into the pan. Bake in a 350 degree oven for 35 to 45 minutes or until cake is done in the center. Cool cake on a wire rack.

Chocolate Icing Ingredients:

2 1/2 squares baking chocolate
2 cups granulated sugar
1/2 cup evaporated milk
1 teaspoon butter, softened
1 teaspoon vanilla extract

In a large saucepan, melt the baking chocolate over low heat. Stir in the granulated sugar and evaporated milk. Bring to a boil and boil for 2 to 3 minutes or until a soft ball forms when dropped into cold water. Remove pan from heat and stir in the butter and vanilla extract. Beat icing by hand until it is thick enough to spread on your cooled cake.

Homemade Chocolate Candy Recipes - No More Candy Shop

Some people may think that candy is only sold at the candy shop. But that's not the case because you can prepare even tastier candy recipes at home.

Here are 4 candy recipes you can prepare at home:

1. Almond Chocolate Coconut Cookies

Ingredients:

- 1 cup butter
- 1 1/2 cups white sugar
- 1 1/2 cups brown sugar
- 4 eggs
- 4 teaspoons vanilla extract
- 4 1/2 cups all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 5 cups semisweet chocolate chips
- 2 cups flaked coconut
- 2 cups chopped almonds

Directions:

- Preheat the oven to 375 degrees F (190 degrees C).
- Grease cookie sheets.
- In a large bowl, cream together the butter, white sugar and brown sugar until smooth.
- Beat in the eggs, one at a time, then stir in the vanilla.
- Combine the flour, baking soda and salt, stir into the creamed mixture until well blended.
- Finally, stir in the chocolate chips, coconut and almonds.
- Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven.
- Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

2. Almond Coconut Chocolate Cookie Balls

Ingredients:

- 2 (1 ounce) squares unsweetened chocolate
- 1 (14 ounce) can sweetened condensed milk
- 3 cups flaked coconut
- 1 teaspoon vanilla extract
- 1 pinch salt
- 1 cup whole almonds

Directions:

- Preheat oven to 350 degrees F (175 degrees C).
- Line a baking sheet with parchment paper.
- In the top half a double boiler melt the chocolate and condensed milk, stirring frequently.
- Pour the melted chocolate mixture over the coconut.
- Stir in the vanilla and salt. Mix well until the coconut is completely coated.
- Drop dough by teaspoonfuls onto the prepared baking sheet.
- Press one whole almond into the top of each cookie.
- Bake at 350 degrees F (175 degrees C) for 10 to 12 minutes.
- Check at 8 minutes as the bottoms tend to burn easily.
- Remove from oven and cool.

3. Babe Ruth Bars

Ingredients:

- 1 cup peanut butter
- 1 cup white corn syrup
- 1/2 cup packed brown sugar
- 1/2 cup white sugar
- 6 cups cornflakes cereal
- 1 cup semisweet chocolate chips
- 2/3 cup peanuts

Directions:

- In a large saucepan over medium heat, combine the peanut butter, corn syrup, brown sugar and white sugar.
- Cook stirring occasionally until smooth.
- Remove from heat and quickly mix in the cornflakes, chocolate chips and peanuts until evenly coated.
- Press the entire mixture gently into a buttered 9x13 inch baking dish.
- Allow to cool completely before cutting into bars.

4. Candy Bar Bars

Ingredients:

- 2/3 cup butter
- 1 cup packed brown sugar
- 1 tablespoon vanilla extract
- 1/2 cup light corn syrup
- 4 cups quick cooking oats
- 1 cup semisweet chocolate chips
- 2/3 cup crunchy peanut butter

Directions:
- Preheat oven to 350 degrees F.
- Lightly grease a 9" x 13" pan.
- In a large mixing bowl, cream the butter and sugar together.
- Mix in the vanilla, corn syrup and oats.
- Pat this dough into the greased pan. Bake for 15-16 minutes (don't over bake).
- Meanwhile, over low heat melt together the chocolate chips and peanut butter.

Allow the cookie base to cool slightly, and then spread the chocolate peanut butter mixture on top.

Cool completely and cut into bars.

Easy Cinnamon Carrot Cake With Buttercream Frosting and a Chocolate Earthquake Cake

This carrot cake recipe is a little different and easier than some. You start with a yellow boxed mix, add water, butter, and egg along with carrots and cinnamon. Instead of the usual cream cheese frosting we see on carrot cake, this cake is iced with a butter cream frosting. Don't like carrot cake? We still a cake for you. Try the Earthquake Cake which is made with a Swiss Chocolate Cake Mix.

CINNAMON CARROT CAKE

9 oz pkg yellow cake mix
1/2 cup water
1/4 cup butter, melted
1 egg
1 cup shredded carrots
1 tsp ground cinnamon

Preheat oven to 350 degrees.

In a large mixing bowl, combine the boxed mix, water, butter, and egg. Mix as directed on cake mix package. Stir in the carrots and cinnamon. Pour batter into prepared pan and bake at 350 degrees for 25 to 30 minutes or until a wooden toothpick inserted in the center comes out clean. Cool completely before frosting.

FROSTING:

2 cups powdered sugar
1/4 cup butter, softened to room temperature
3 tbsps milk
1/2 tsp vanilla

Combine all ingredients in a large mixing bowl. Using an electric mixer, beat at medium speed scraping down the sides of the bowl frequently, until creamy. Spread over cooled cake.

Note: For variations you may add 1/4 cup raisins and/or 1/4 cup chopped walnuts to the cake batter.

EARTHQUAKE CAKE

1 box Swiss Chocolate Cake Mix (can be hard to find, usually available by Duncan Hines)
1 cup chopped pecans
1 cup coconut
1 lb powdered sugar
8-oz cream cheese
1 stick butter
1 tbsp vanilla

Preheat oven to 350 degrees.

Mix cake according to the package directions. Set aside.

Spray bottom only of a 9 x 13-inch baking pan with nonstick cooking spray. Spread pecans in bottom of the pan. Sprinkle the coconut over the pecans. Pour the cake mix mixture over the pecans and coconut. Mix powdered sugar, cream cheese, softened butter, and vanilla. Spoon powdered sugar mixture over the top of the cake mix, one spoonful at a time. Bake at 350 degrees for 45 to 60 minutes.

Caution: Cake must be completely cooled before cutting. If cut while warm, cake will be runny.

Enjoy!

Satisfy Your Chocolate Craving - Without Adding Inches!

Do you Crave Chocolate?

Most of us do, some more then others. Did you know the average American consumes around 12 pounds of chocolate per year? While that may be true, but why do we crave chocolate? After doing a little digging, to confirm what I knew to be true. . . eating chocolate makes you feel good. We feel relaxed after we eat chocolate.

The scientific reason is because the chemical called serotonin found in chocolate is a neurotransmitter that regulates many functions, including mood, appetite, and sensory perception.

Fantastic, we can eat chocolate. . . . but what about the potential weight gain if we eat to much?

Remember the old adage "everything is good for you in moderation!" Keeping that in mind, the chocolate lover in all of us can enjoy the wonderful flavors of chocolate, in moderation. The key is to find a satisfying chocolate treat that keeps one from over indulging. . . which would lead to the waist line issue.

Here are two perfect solutions to help satisfy the chocolate craving without the guilt from going overboard!

Solution Number One:

Find one Chocolate treat you really enjoy eating, break it into portions. . . this way you satisfy the craving without the guilt. Eat what you like just less of it. Doing this solves two situations. First you feel better now that you had a chocolate treat and because you ate only a small piece you don't feel like you have to go to the gym and exercise for an hour!

For Example: I have this fantastic recipe for Coconut Almond Chocolate Chunk Cookies. My all time favorite. Bake these chocolaty delightful cookies, share some with your friends, which by the way they will LUV these cookies, and freeze the rest. They last for a few months in the freezer, although they have never made it past about 6 weeks in my freezer.

Everyday after lunch or dinner treat yourself to a cookie. One cookie, okay sometimes two. If you make them small and it is one of those days where you need just a bit more, go ahead eat another one, they're small. Pretty easy solution, right!

Solution Number Two:

Food Exchange. There might be several dietitians who would not agree with this solution, but when you really want a decadent chocolate desert, try eating less the meal before the meal in which you know you are going to eat a tasty dessert.

For example, you have been invited to a birthday party. . you know there will be cake, cut back on the amount you eat for lunch because you are going to a birthday party that evening. It works every time. You will enjoy each and every bite of that birthday cake. And try not to worry about the calories. That would just take the pleasure out of eating a delicious dessert.

Keeping in mind that everything is good for you in moderation, find great recipes that allow you to freeze a tasty treat. Enjoy a little at a time without worry about inches. Try not to deny yourself those good feelings you get from eating chocolate!

Chocolate attic abrade block ambrosia recipe

Rich, flavorful chocolate cake dessert made with coconut flour, raw cacao powder, coconut oil, coconut milk. Frosted with a raw agave nectar, raw cacao powder frosting.



http://www.youtube.com/watch?v=ow-5WfVJoGI&hl=en

Recipe For Almond And Chocolate Based Coconut Cookies

The following are basic instructions for making Chocolate Coconut Cookies that includes almond and coconut.

Ingredient:

Five cups semisweet chocolate chips

Two cups flaked coconut

One and a half cups of white sugar

One cup of butter

Two cups of chopped almonds

One and a half cups of brown sugar

Four pieces of eggs

Four teaspoons of vanilla extract

Two teaspoons of baking soda

Four and a half cups of all-purpose flour

One teaspoon of salt

The followings are the instructions for the recipe.
Method:

1. At a temperature of 380 degree Fahrenheit, preheat the oven. Also, we need to grease the cookie sheets.

2. Next, mix and blend white sugar, butter and brown sugar in a big bowl.

3. One piece at a time, beat in the four eggs. After that we need to introduce and stir vanilla into the mix.

4. Next, mix the flour, baking soda and salt. Stir into the creamed mixture until they are nicely blended.

5. It is now time to introduce and stir in the coconut, almonds and chocolate chips. Next using rounded spoons, drop the mixtures onto the prepared cookie sheets.

6. In the preheated oven, bake the mix for about ten minutes. The oven is very hot, we need to let the cookies cool down on the baking sheet.

7. Allow the cookies to cool for at least five minutes. Only then is it OK to take them out and onto a wire rack to be cooled completely.

Well, this is the recipe for making almonds and coconut chocolate cookies. Hope that it is useful. Happy cookie making.

DESSERT DIVA DANETTE RANDALL CHOCOLATE CHERRY COCONUT DUMP CAKE

DESSERT DIVA DANETTE RANDALL MAKES CHOCOLATE CHERRY COCONUT DUMP CAKE



http://www.youtube.com/watch?v=OVqhPggq3AE&hl=en