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Merckens Coating Melting Wafers Milk Chocolate cocoa lite 5 pounds

Product Description
Merckens Coating Melting Wafers Chocolate Cocoa Lite. This quality melting chocolate is smooth and creamy and will work very nicely for all your candy making needs. This listing is for a bulk 5 pound bag of Merckens Cocoa Lite Melting Wafers.

Price: $22.13

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Peanut Butter Mousse Cake
I’m in a major peanut butter phase. I just can’t get enough…

This mousse set up really well, but I think I put the ganache on while it was still too warm because it seems to to damaged the mousse a little. Something to remember for next time.

The base layer here is a kind of blondie cake made with grain coffee, which gives it a really interesting and nice flavor.

I used an adapted version of the recipe from the Voluptuous Vegan cookbook.

oven at 350

1/2 c ww pastry flour
1/ c unbleached all purpose or pastry flour
1/2 t baking powder
1/4 c dry sweetener (recipe calls for Sucanat, I used Florida Crystals)
1/2 c grain coffee (I used Teeccino Java)
1/ c oil (I used applesauce)
1/ c maple syrup
1/4 soy milk
2 t vanilla extract
2 T tahini
1 T peanut butter
1/2 t salt

combine dry ingredients and mix
combine wet ingredients and mix
then put it all together in a springform pan and bake for (recipe says) 20 mins., it took more like 30 for me and I know my oven was at temp.

for the mousse
2 boxes of Nori Mu (I used extra firm, it’s just what I had)
recipe called for 1/4 c oil (I omitted it)
1 c maple syrup
recipe calls for 1/4 t of salt (I ended up adding at least 1/2 a t, maybe a little more)
recipe calls for 1 T vanilla (I doubled that)
1/2 t fresh lemon juice
recipe calls for 6 T peanut butter (I added 3 additional Ts)
1 c water
recipe calls for 2 T agar flakes (I used agar powder, you can buy it in bulk that way at many health food stores and its a lot less expensive)
4 t arrowroot
1/2 c soy milk

process all ingredients up to the water until smooth

on the stove top, add water to the agar and heat gently to boil, stirring as the mixture thickens. when all the agar is dissolved and the mixture is pudding thick, add the soymilk and the arrowroot (mixing them together before adding will make it easier to integrate them). stir until back at a boil and then remove from heat.

with the food processor on, pour the agar mixture down the feed tube into the other ingredients slowly. when it’s all completely combined, pour the mousse mixture over the blondie. cover with plastic wrap and set in the fridge to chill.

there’s a sauce that the recipe calls for, but I just made a simple ganache with chocolate and soymilk and drizzled that over it when the mousse had set up.
By QuintanaRoo on 2007-01-21 14:48:52
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What customers say about Merckens Coating Melting Wafers Milk Chocolate cocoa lite 5 pounds?

  1. Well tihs mousse cake yes as looking good
    but i have more question for make for understand
    what is this 2 boxes of non….?!!
    Also about oil and more writing a as word recipe back if i wabt to make this cake i need on day for to seek more recipe as look when i have more links!!! ‘ well
    if some one can give here what is this solution please response
    and my respect- for quintanaroo and for all are recipe- i konw as this recipe before- ago
    i need to prepare this recipe for my grandson cos, he eae only with milk soy here my thanksful ann happy noe years merry christmas

  2. ok. I’m officially jealous of Josh, getting to eat all of this both beautiful and i’m sure super tasty food that you keep posting on here and making everyone hungry. But, I don’t think my waistline could handle it. It’s bad enough not being able to go to the gym….but eating like that? Wow!

  3. that looks jaw-droppingly good!

  4. Hi dear qunitanaRoo
    ferst have you my big pardon and my love for your recipe
    and i hoper to see from your recipe more!
    and i m happy for you to be here well at all place…
    about me some woed! i m grandma i have one grandson very loving
    and just about 4- months the M.D say we have to change a mik and give only milk soy-ok 21 .12 dec, be were two years -well i seek to make cake with milk soy- so i find from your recipe here -i have to blessing you for this recipe and for all.
    have you my thansful again my pardon for my questions.
    i keep -guard your recipe amaze.
    happy noe years form my heart ann

  5. Thanks, elishaowdom!

  6. josh has a rather remarkable metabolism, it’s me that struggles. hope someone is making you good food for recovery. how’s your leg doing?

  7. Hi, I’m an admin for a group called All about chocolate, and we’d love to have this added to the group!
    YUM!

  8. It looks very nice.

    Beauty is in the *EYE* of the Beholder
    Please add your Beautiful Photo to:
    Beauty is in the *Eye* of the Beholder!

  9. looks yummy!

  10. I will try this, and I will define one cup as 250 milliliters I suppose, for practical purpose. Given the Japanese cup is 200 ml, the US-cup 240ml, the Commonwealth-cup 250ml and the Imperial 284 ml, 250ml seems a good middle ground.

    I’m scared, because I’m a baking-loser.

  11. Thanks! It ended up being really really good!

  12. omg it’s so old and still looks the as good when first baked 🙂

    gonna try smtg similar

  13. Hi Ann,

    My apologies, I was away for Christmas and haven’t looked at the computer much at all. I hope I can clarify some of your questions, but am not positive I understand them all.

    Your question about what the boxes are–it’s a brand of silken tofu. Any silken tofu will work, just be sure it’s called "silken" which is a totally different style than other tofu.

    For oil you can use any mild tasting oil you like–safflower, canola, vegetable, whatever suits you. Hope this helps.

    Best,
    Emilie





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