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🐢🍫 Poke Turtle Brownies

 🐢🍫 Poke Turtle Brownies Here’s a mouthwatering recipe for Poke Turtle Brownies — rich, fudgy brownies with caramel soaked into every bite, topped with crunchy pecans, more caramel, and a luscious chocolate drizzle. It's like turtle candy meets molten brownie heaven. 🐢🍫 Poke Turtle Brownies 🍽 Servings: 12–16 ⏱ Time: 20 min prep + 30–35 min bake + cooling 🧑‍🍳 Difficulty: Easy 🔹 Ingredients Brownie Base: 1 box brownie mix (plus eggs, oil, water as directed) or use your favorite homemade brownie recipe 1 tsp vanilla extract (optional, for boxed mix enhancement) Poke Filling: 1/2 cup thick caramel sauce (homemade or store-bought) 1/4 cup sweetened condensed milk (optional for extra gooey texture) Toppings: 1/2 cup chopped pecans (toasted for more flavor) 1/4 cup caramel sauce (for drizzling) 1/4 cup chocolate sauce or melted chocolate (for drizzling) Optional: flaky sea salt for balance 🔹 Instructions 1. Bake the Brownies: Prehe...
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Homemade semisweet Chocolate recipe by Rekha Unni at BetterButter

 Homemade Semisweet Chocolate


Here's a simple and versatile Homemade Semisweet Chocolate Recipe, inspired by Rekha Unni's techniques, that you can easily make at home.

Homemade Semisweet Chocolate

Ingredients:

  • 1/2 cup (120ml) cocoa butter, finely chopped
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/4 cup (50g) granulated sugar (or powdered sugar for smoother texture)
  • 1/2 tsp vanilla extract
  • Pinch of salt

Instructions:

  1. Melt the Cocoa Butter:

    • In a heatproof bowl, melt the cocoa butter over a double boiler or in the microwave in short 20-second intervals, stirring frequently, until completely liquid.

  2. Sift the Cocoa Powder:

    • Sift the cocoa powder to remove any lumps, ensuring a smooth texture for the chocolate.

  3. Combine Ingredients:

    • Gradually whisk the sifted cocoa powder into the melted cocoa butter until fully incorporated.
    • Add the sugar, vanilla extract, and a pinch of salt. Continue whisking until the mixture is smooth and the sugar is dissolved.

  4. Temper the Chocolate (Optional):

    • For shiny and firm chocolate, you can temper it by cooling the mixture to about 90°F (32°C) while stirring, then gently reheating to 95°F (35°C).

  5. Pour and Set:

    • Pour the chocolate mixture into silicone molds or onto a parchment-lined tray. Spread evenly and tap lightly to remove air bubbles.
    • Let the chocolate set at room temperature or refrigerate for quicker results.

  6. Unmold and Store:

    • Once set, remove the chocolate from the molds. Store in an airtight container at room temperature or in the fridge if your environment is warm.

Tips and Variations:

  • Sweetness Adjustment: Adjust the sugar amount to taste for sweeter or darker chocolate.
  • Flavor Additions: Add a pinch of cinnamon, chili powder, or orange zest for unique flavor profiles.
  • Nutty Chocolate: Sprinkle chopped nuts, dried fruits, or seeds into the mold before pouring the chocolate.
  • Dairy-Free: Ensure all ingredients, including cocoa powder and sugar, are dairy-free for a vegan version.

Would you like to customize this recipe further or learn about cocoa butter substitutes?

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