The strawberries are ready! Pre-order them now!! Chocolate covered liquor infused strawberries 🍓
Prices: 1 dozen w/ liquor —>$25
1 dozen w/o liquor —>$22
1/2 dozen w/ liquor —>$22
1/2 dozen w/o liquor —>$20
Special edition: SALTED CARMEL CHOCOLATE COVERED STRAWBERRIES 🍓—>$24 for 1 dozen.
First come, first serve. I will be selling until Monday or until i sell out. Thanks 💕 👇🏽👇🏽comment below for orders👇🏽👇🏽#chocolate#strawberries#sweets#caramel#liquor
❗ Chocolicious 🍫 ❗
Makan mangga dengan pelam pun sedapjugak. Korang kena try 😘
Chocolicious kecil .
💵 Rm 10
❌Harga Tidak Termasuk Harga Postage❎
✔Banana 🍌 .
Limited sangat guys. Jadi tunggu apa lagi grab la cepat chocolicous ni 😋
Whatsapp To Oder 📱
Cherry Ripe Brownie Bites
95 g (3/4 cup) plain flour
1/4 teaspoon baking powder
35 g (1/3 cup) dutch processed cocoa
1/4 teaspoon salt
100 g (1 cup) white sugar
100 g (1 cup) packed dark brown sugar
113 g (1/2 cup / 1 stick) unsalted butter, melted
2 large eggs, beaten
1 teaspoon vanilla extract
For the cherry coconut layer:
400 g glacé cherries
2 cups coconut
1/2 cup sweetened condensed milk
1/2 cup icing sugar
Red food colour (optional)
150 g dark chocolate
For the brownie:
Preheat the oven to 180C fan forced. Line an 8x8 square baking tin with baking paper
In a large bowl sift together the flour, baking powder, cocoa and salt. Add both sugars and mix well to combine.
Add the melted butter and mix through, then add the eggs and vanilla and mix until well combined.
Pour over the cookie base and bake for 30 minutes until just cooked. Allow to cool in the tin.
Once cool, you can make the cherry ripe layer.
For the cherry coconut layer
Finely mince the cherries using a food processor or large knife. Mix together the cherries, coconut, sweetened condensed milk, icing sugar and colour (if using). Mix well.
Spread the mixture over the cooled brownie and gently press down with damp hands to level it out. Place in the fridge to set for around 1 hour.
Cut into 25 squares and sit back in the fridge until ready to coat in chocolate
Melt the chocolate in 30 second increments in the microwave, stirring well between each so that it doesn’t overheat.
Pour the chocolate over the brownie bites, then sit them on a rack over a sheet of baking paper to catch the drips. Once the chocolate has stopped running, move them onto a plate and place in the fridge until set.
<< omnomnom! I finally checked out @parlouricecreamhouse this afternoon + holy smokes was it good! I tried “The Bean” + “Frozen Chocolate Mousse” it was the perfect way to #BeatTheHeat! >> // What’s your favorite way to stay cool when it’s toasty outside?
Upon request: my chocolate swirl bark recipe! 🍫 It’s so easy to make and who can deny chocolate is probably the most craved food (ahem, superfood! 💪🏻) ever! 🌟
1 cup organic cacao powder
1/2 cup coconut oil
1/4 cup honey or maple syrup (adjust quantity to your taste)
1/4 cup sunflower seed spread from @traderjoes
Himalayan pink salt 🌟
Mix cacao, coconut oil and honey (or maple syrup) until smooth. Spread on a pan lined with parchment paper. Drop sunflower seed spread on top and swirl gently. Sprinkle some salt on top. You may also add seeds or nuts to it if you like. Refrigerate until firm then break into pieces...and enjoy! 🍫❤️🌟🙌🏻
Escape this chilly weather and stock up on your weekend essentials. We’ve got you covered in the treats department, have you tried our raw, plant-based, melt in your mouth choco yet? Break off as much as you like, weigh and pay 👊🏾You won’t regret it...