New answers tagged

5

Nominally, high-quality dark chocolate is made of just two things, cocoa beans and sugar. In reality, nobody just chucks beans and sugar into a machine together. The cocoa beans get processed to different intermediate cocoa-derived products, and these get mixed with sugar to make a chocolate bar. The cocoa-derived products can be very different. There is a ...


5

per 100g chocolate: 741 kcal 53g fat 11g protein 55g carbs 53 + 11 + 55 = 119. So either you misread or they miswrote.


3

So, first things first... matcha is not supposed to be overly bitter. It has a certain bitterness to it, but good, well-prepared matcha is not overpoweringly bitter. (I'm talking about the actual tea itself, not anything made with it) I'm going to add a few precautions you should take when making anything matcha-flavored: Make sure what you're buying is ...


2

Off the top of my head I would say the sparking and popping is unexpected: usually a significant of water content would need to be present for this kind of behavior, as water conducts electricity and everything else not so much. There is water in peanut butter, but it is around 1-2% and is emulsified with fat, and that should reduce the conductivity ...


2

The best before date is often only valid until the pack is opened. I'd check the pack itself for confirmation, but many goods will say "Best before [2 years]" but then underneath something along the lines of "Once opened keep in [circumstances] & consume within [much shorter time]" I first looked up shelf life of cocoa powder - essentially it will last ...


2

There is a 'merenguitos' recipe online and these look pretty much identical. Ingredients 4 large egg whites without any traces of yolk 1/2 cup Dixie Crystals Extra Fine Granulated Sugar Pinch salt 1/2 cup Dixie Crystals Extra Fine Granulated Sugar 1/2 cup unsweetened coconut DIRECTIONS Preheat oven to 200°F. Line two ...


Top 50 recent answers are included