Similar Posts

29 Comments

  5. I'm sorry but it infuriates me so much when people go to put something into a dish and they don't get ALL of it off the container 😂 like that spoon or cocoa paste you put in had soooo much left on the spoon it just gets me

  6. You are so used to so much sugar everywhere you can't go without. Sometimes I think all sweet European recipes would rate so bad in the US because of that, we just use so little sugar compared to you.
    This recipe seems really good to me, I would just add a pinch of salt and maybe a splash of vanilla.

  7. The secret to properly blooming cocoa powder for use in something that won't otherwise be cooked is to add some amount of alcohol alongside boiling water to said cocoa…the amount present in vanilla extract/flavor, or perhaps half a teaspoon of rum…then you stir it all REALLY well until you get a sort of paste or just rich but thin sauce. I make chocolate milk from scratch a lot, so I know the ins and outs of cocoa powder pretty well. Also…always use Dutched/Alkalized cocoa powder for these applications.

  11. Huh. It doesn't sound like it has the wrong IDEA going on but…. Bring on the berries! Don't hold back (unless you don't like them as much :>) and try syrup instead of cocoa.
    J f you REAAAALLY wanna up the froot front instead, maybe use some preserves…
    Those already are a bit Sweetened though usually a bit so taste test BEFORE the sugar mix in!
    This is just a "brain recipe" so I can't garentee its good at all. I would prefer vanilla with blueberry myself!

  29. I wonder how many of these are people who are just bad at writing recipes, like they just eyeball everything and that's what they write down without any testing

    This is one of many that seems like it child be good with better ratios, but I think a lot of people don't realize all of the extra effort that goes into making a recipe that's actually gonna turn out for strangers on the internet

Leave a Reply