Ingredients
1/2 c. butter or margarine
1 tsp. vanilla
1/2 c. evaporated milk
3/4 c. Hershey's cocoa
4 c. confectioners sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
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As an Amazon Associate, Foodgeist earns from qualifying purchases.
Achievable elevated desserts — laminated doughs, cakes, custards
Premium French chocolate — ganache, truffles, professional pastry
Dark dried poblano — chocolate notes, essential for mole poblano
Temperature-controlled tempering for chocolate work
Bean-to-bar chocolate kit — roast, crack, winnow, grind, temper cacao
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Mix cocoa and sugar. Cream part of the cocoa-sugar mixture with butter or margarine. Blend in vanilla and half of milk. Add remaining cocoa-sugar mixture and blend well. Add remaining milk and beat to desired spreading consistency. Frosting for two 9-inch layers.