Sugar free, fat free Jello pudding. I often add extra cacao powder or peanut butter powder to amp up the flavour and thickness. Both go well with the chocolate and butterscotch pudding.
Canned pumpkin mixed with cacao powder and/or peanut butter, eaten either cold or microwaved. When using cacao powder, since it's more bitter, I'll add a bit of sweetener.
Yogurt mixed with cacao powder and/or peanut butter powder (sensing a trend here, lol)
For cacao powder, the Cacao Barry brand is absolutely amazing. The richest, darkest powder I've ever had.
Cacao Barry - Extra Brute
She did a great article about cocoa powder that really opened my eyes to a world beyond Hersey's.
Thanks for sharing! Chocolate gets a bad rap, but pure cocoa/cacao powder on its own has so many benefits.
I tend to use cocoa powder in smoothies, homemade mochas, mixed in with canned pumpkin, mixed into yogurt, and added to oatmeal. I started buying this Cacao Barry variety from Amazon and I'm hooked. The quality is so good that you barely need to add sweetener.
You can combo it with some Cacao and turn oatmeal delicious! (Go easy on the Cacao though, it's super strong.)
I think that has to do with high fat content cocoa. I followed her directions and ingredient recommendations.
Cacao Barry Cocoa Powder 100%... [link]
E. Guittard Chocolate - "Coucher... [link]
Cacao Barry instantly improves any cocoa dessert. It makes people think I am a pastry chef when really I just like buying stuff on Amazon. I've also heard good things about Valrhona cocoa powder but it's more expensive.
These with this are my go-to. Perfect for "aw shit I forgot I need to bring something to the party." It's dangerous being about 30 minutes from killer brownies at any time.
I typically just make them with a single stick of butter when I can't be bothered to cut another two tablespoons from another stick. Works fine.
I am unsure about the specific brand you linked but the Viva Labs brand claims to have 92 milligrams per 2.5 tablespoons.
Hello, would this be a good brand Viva Naturals #1 Best Selling Certified Organic Cacao Powder from Superior Criollo Beans. [link]
That would be unsweetened chocolate for cooking/baking. I use 100% cacao powder on my oatmeal and cereals. It's just ground, roasted, cacao beans that produce a wonderful dark chocolate. Yes, it's bitter, but in cereal and oatmeal it's really tasty. [link]
The Cocoa Trader Dutch Processed Black Cocoa Powder - All Natural Alkalized Unsweetened Cocoa with Smooth Mellow Flavor - Use in Baked Goods, Coffee, Smoothies, and Shakes - 1 LB [link]
It will smell when you bake with it. So far, I’ve only made brownies with mine. The chocolate smell helps mask the cannabis smell but there will still be a cannabis smell. I add Hershey’s Dark Chocolate Powder and dark chocolate chips to my brownie mix. The strongest smell I get is overwhelmingly chocolate.
I used to use Tollhouse Unsweetened cocoa powder, I know that didn’t help my case. I have recently been using Cacao Barry extra brute (I have not used this cocoa powder for the cookies yet). This is the cocoa powder
Cacao Barry Cocoa Powder 100% Cocoa Extra Brute, 2.2 lb [link]
Give it another try with a new box of baking soda and a new tablespoon measure. I think you’ll like this cake!
One more idea: what cocoa did you use? You’ll want to make sure it is Dutch cocoa. She suggests this one and I really like it. Cacao Barry Cocoa Powder 100% Cocoa Extra Brute, 2.2 lb, Chocolate [link]
Deal link: Amazon
Category-wise subreddits for Amazon Deals:
Is your reddit feed getting flooded with deals for products you are not interested in? Below are our category-wise subreddits where I crosspost from the main sub.
Discord Server: Instant deal notifications on our Discord Server!
Amazon Canada Deals: /r/OnlineDealsCanada
Disclaimer: The deal links are affiliated. We may earn a small share on qualifying purchases. It does not affect the deal price in any way.
Are you using the same chocolate as the last time and an anodized pan?
This is the cacao and chocolate I’ve used twice now and gotten the crust both times. Both were 350F for 30min, which got to 205F with instant read thermometer.
I use her recommendations on cacao powder as well. She says the high cacao fat content is what gets you that paper thin crust.
Her recommended anodized aluminum pan helps as well.
Fat Daddio's Sheet Cheesecake Pan... [link]
I always recommend oatmeal for a cheap and easy meal. Buy a 5 pound bag for a few dollars (it costs $5 at the store near me). It'll last a month. Make sure you buy real oatmeal, not the over-processed instant junk.
Add a bit of brown sugar and you're good. But if you want to make it delicious and even more nutricious, buy a bag of Raw Cacao Powder on Amazon & add a heaped teaspoon to your oatmeal each day. Cacao powder is a superfood. I buy this on Amazon for under $9. A teaspoon a day in oatmeal means it lasts a few months.
CHEAP! Healthy! And delicious! But let's go a step further and make it easy to make. Super easy!
Overnight Oats: You don't have to cook it. Put the ingredients in a bowl, including the water. Stir. Cover. Put it in the fridge overnight. If you want it warmed up, pop it in the microwave for 3 minutes on medium heat, uncovered.
Overnight Oats are awesome. You can get all kinds of other recipes and ideas for overnight oats here in this sub, but even something simple (1/3 cup of oatmeal, 1 heaped teaspoon of cacao powder, 1 teaspoon of brown sugar, and water) is tasty. And CHEAP!
The bottom tiered cake was a vegan chocolate cake recipe I use, even though the rest of the cake is definitely not vegan. It taste incredible, especially if you go the extra mile and get really good cocoa and coffee. Recipe here.
The top cake was just the vanilla cake version of the above recipe, sans the cocoa and coffee, but add in actual vanilla bean.
I made a white chocolate pastry creme for the bottom tiers filling and then added black cocoa powder to the leftover pastry creme and used that on the top tiered vanilla cake.
The frosting was Swiss meringue buttercream. To get that dark sky color I used a combination of royal blue and black Wilton gel food coloring and black cocoa powder from Amazon. The accents were fondant and the moon was white chocolate from a mould for desserts and just dusted with silver edible shimmer.
Note: The black cocoa powder when added to any type of vanilla frosting makes it taste like oreos or cookies n creme.
According to this it's a flavor difference.
I've never bought nibs from a homebrew site. Last time I used these, which according to the description are fermented, and they worked as expected.
It didn't, it tastes just like the cookie part of oreo cookies! I used this recipe but skipped the coloring part and it looked dark enough:
1lb butter, whipped with stand mixer paddle until fluffy
1/2 c heavy cream + 1 tbsp vanilla extract, mixed in until incorporated
2 lbs confectioners sugar + 150g black dutched cocoa sifted together, added gradually with mixer on low speed until fully incorporated
Note, this is the cocoa I used - [link]
Edit: formatting, mobile problems
I buy Stella's recommended Cacao Berry Brute on Amazon (https://www.amazon.com/Cacao-Barry-Cocoa-Powder-Extra/dp/B00BLTNL4Q) 2 lb bag but I end up going through it a lot faster than expected. I've also used Guittard Cocoa Rouge to good results, which is also available on Amazon.
I recently did:
For chocolate I used cacao nibs and while the chocolate flavor successfully infused with the kombucha, it felt like an incomplete product. So this week I'm planning on trying it as chocolate-mint and chocolate-cherry
If you’re dreamless, take 30g of cacao powder and 3mg of melatonin. You’ll fucking dream like crazy, but if your sensitive to caffeine you might not sleep.
You can ask the cake decorator to use black cocoa in their buttercream or frosting like I did!
It will appear a deep grey at first but then darken to black over a couple hours. This is the brand I use:
Every time someone posts a recipe with black food coloring in it, I always wonder why not just use black cocoa powder? It's just treated with more alkali than regular Dutch cocoa.
AFAIK, this is what is used in the Oreo cookie recipe. If you want a more normal chocolate flavor, you can mix Dutch cocoa with black cocoa powder and it will balance out the flavor.
It depends on the cocoa. Try to find one with around 100mg potassium per 5g of cocoa and watch out for some with high sodium. You would use 1 tbsp of this to gallon of distilled water, although I usually balance with bone meal, baking soda, and epsom salts (for flower) or replace bone meal with blood meal and cut the cocoa to 1 tsp per gallon during veg. Test soil to determine frequency.
This one has no sodium and good amounts of what we need:
100% con los chocolates de Hershey's.
Ahora este de Hershey's es muy bueno.
Agila para submarinos no va tan mal.
What about things like drinking a green tea and taking curcumin supplements? That's 1.5grams of something.
Or taking a tablespoon of cocoa powder (10 calories, some carbs and fat):
The exact one is not on amazon, but I believe this one is comparable.
No, I don't think chocolate temp was the problem. The first time I thought maybe it was too hot and cooked the eggs. The next couple of times it was slightly above room temp.
I use this: [link]
I was thinking there might be an issue with there being no milk in the chocolate because it's pure cacao.
They are common in stores. Hershey's usually has a regular cocoa next to their Dutch processed cocoa. Dutch processed is usually labeled clearly, so you know what to avoid.
The reason Dutch processed has fewer antioxidants is because heat destroys antioxidants and Dutch processed is a higher heat form of cooking. I actually buy uncooked cocoa powder since it has the highest antioxidant levels. You will often see it labeled as 'cacao' powder, which is confusing. But cacao is simply the term for 'uncooked cocoa'. I buy my cacao powder in bulk from Amazon. There are a few good options, but I like this one.
A tablespoon of cacao powder helps mask some of the crappier flavors of whey that I've bought in the past. You can get a 1lb bag of it on Amazon for under $10.
I actually like it. I purchased this and make chocolate milk out of it with honey or maple syrup, to satisfy my chocolate tooth. It doesn't blend as well as cocoa so might be better in smoothies, but I have liked it.
here you go:
227 grams of finest cacao nib.
more than one euro for one gram.
Healthworks Raw Certified Organic Cacao Powder, 1 lb
I use roughly a tablespoon per 500 cal serving, nothing exact. I don't have any trouble with mixing because I use a Blender Ball which I highly recommend regardless of cocoa powder usage. I also add a squirt (~ 1 once) of Torani sugar free flavoring syrup to it. I can go without the flavoring syrup, but the cocoa powder I can't go without.
I see that the Healthworks Cacao option was mentioned already, but there is a very similar product by Viva Labs.
Personally I go for 'cacao' powder over 'cocoa' powder, since the cacao is raw and contains more of the beneficial antioxidants (epicatechin and quercetin) compared to cocoa. It tastes great too.
I was going to post about Cocoavia, though admittedly I don't have first-hand experience with it. My cacao drug of choice? Raw powder: [link] . Less caloric than the nibs discussed elsewhere in this thread, but similar health benefits and more palatable.
I used to do this but I found a better combination: Plain 0% greek + unsweetened cacoa + a tiny bit of pure sucralose. The sucralose is damn sweet and drown out the bitter taste of the cacoa. It resembles choco ice cream more than with protein powder because the cacoa powder is really chocolate-y.
I don't like cocoa, It's kind of bitter and the one I have has carbs
85% I'll eat but 90% is what I love. Also, try this... take a tbsp or two of raw cacao ( I like this brand [link] ) and add it to a travel mug of hot water... stir it really good and drink that, it's sooooooooooooooooooooooooo good. If you don't drink it relatively quick though the cacao settles to the bottom of the cup. Don't add anything to it either, just the raw cacao (I'll have it before bed sometimes and almost ALWAYS have crazy, in a good way, dreams that night).
I like taking a tbsp or two of raw cacao and adding hot water... it makes this lovely red-brown delicious goodness (you have to stir it frequently or drink it fast though, it settles out fairly quick).
Raw Cacao does NOT contain caffeine, it does have theobromine though which is still a stimulant (although sometimes I'll have a mug before bed I fall asleep great and usually have some pretty cool dreams). I buy Navitas Naturals cacao off amazon [link] it's 100% certified organic cacao.
Thank you! :)
I purchased this at my local store and just broke off 1-2 of the squares to melt in with the butter and splenda. Once it boils down to a thick consistency you get the chocolate coating that you pour into the paper cups (which then hardens when frozen). :)
I use one scoop unflavored protein + 1 tbsp Raw Chocolate Powder + 1 tbsp Powdered Peanut Butter + 1 small banana in milk (usually 1% because that is what the rest of my family drinks) after lifting. It tastes incredible. Both powders mostly add additional protein.