關於 drinking chocolate ，我們在網路上蒐集到這些相關的討論、資訊與評價

Good morning sunshine! ☀️
Love starting my day with a glass of Diabetasol, the best way to keep my energy levels elevated throughout the day.💥

Specially formulated to provide complete and balanced nutrients, Diabetasol is also fibre-enriched to keep you feel full for longer. It’s packed with nutrients such as calcium, 11 vitamins and 6 minerals as well as vitamin A, C, D, E and Zinc which is good for the immune system and does not contain cholesterol or added sugar.

Did you know that not all milk products are suitable for diabetics? Diabetasol is especially helpful for people with diabetes, thanks to Vita Digest, a combination of slow-release carbohydrate and low GI that helps to manage stable blood sugar. Just by drinking 2 glasses of Diabetasol daily and incorporating a healthy diet along with exercising, you can keep your blood sugar levels in a healthy range. 🥰

Switch your regular milk to Diabetasol Malaysia. Good nutrition is one of the keys to a healthy lifestyle. Stay active and energized with Diabetasol! 💪🏻
Use promo code ‘KALB10005’
to enjoy 15% discount for all 3 delicious flavours (vanilla, chocolate & cappuccino.)
Shop here : https://bit.ly/3s24Cs0
#DiabetaSolutions #Diabetasol
#milk #diabetic
#diabeticfriendly #diabeticfood

【春大直x 莫凡彼 5公升重量裝冰淇淋】
Chun Place x Movenpick Five Liter Ice Cream Sale

🍨 7/19-7/28 限時拍賣
(Nine-Day-Flash Sale from 7/19-7/28)
🔗 網路下訂 春大直自取 (Order online and self pick up at @chunplace)
https://bit.ly/2VP7koZ

✨7種人氣口味任你選：
7 classic flavors available for your choosing:
金典巧克力Swiss Chocolate、
夢幻香草Vanilla Dream、
草莓Strawberry、
咖啡Espresso Croquant、
義大利起士Straciatella、
楓糖核桃Maple Walnut、
瑞士牛奶糖 Caramelita

📱 即刻起開放預訂，前1000位購買送5L保冷袋！
Pre-order now!
First 1000 customers get a free 5 liter isothermal bag!
👉 50% OFF! 你沒看錯就是五折！五折！五折！
⚠️ 5公升只要1260元(原價$2520) Original Price: $2520 Now: $1260

First time making churros 😂
Thanks @ameliatann for helping and editing those photos for my lazy ass 🤣

最近疫情都在挑戰我的廚藝😂
為了這次為期9天的莫凡彼限時拍賣，居然做了人生第一次的吉拿棒 哈哈哈 也是有夠瘋的 🤣 有興趣在家做的朋友我也把食譜放在下面囉～ 配上冰淇淋真的超爽的啊！

🔗 https://bit.ly/2VP7koZ
🚝 劍南路站
☎️ (02) 8502-7209
📌 No. 303, Lequn 3rd Road, Zhongshan District, Taipei City, 10491
👯Tag your drinking buddies!

Churros Recipe
Mix and boil:
1 cup water
1/4 cup unsalted butter, diced into small cubes
1 Tbsp granulated sugar
1/4 tsp salt

Once boiled in a pot, quickly add in sifted flour:
1 cup all-purpose flour

Wait for 5-10 mins before blend in:
1 large egg (feel free to add another egg for richer tasting, but one is fine)
1/2 tsp vanilla extract

Heat the pot of vegetable oil to 175C, for frying
Once golden brown, place on a paper towel for 20 seconds for draining before rolling into the cinnamon sugar mix

For coating the churros, mix in
1/2 cup granulated sugar
3/4 tsp ground cinnamon
And you’re done!

#taipeieater #taipeieats #taipeifood #taipeifoodie #taipeicafe #popdaily #hungryintaipei #yummyday #movenpick #icecream #icecreamlover #desserttable #churros #2eat2gether #teatime #beautifulcuisines #popyummy #台北美食 #捷運美食 #台北咖啡 #台北咖啡廳 #台北下午茶 #中山 #中山美食 #中山區 #外帶 #莫凡彼 #春大直 #特賣

Been wanting to try @grandpapainanam for awhile now (rajin bah they update, very tempting everytime). Finally decided to order via @foodpandamy today coz they have a 15% OFF promo for order above RM20. And coz we still can use the MAKANONLINE code for RM8 OFF hehe.
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It's super fast and super near from my place. Ordered Bubble Legend Milk Tea RM9.90 (Large) for mum, Kopi Latte RM12 and Dark Latte RM13 for myself. Couldn't find Thai Tea on the menu. My sis said she saw that on their page but I couldn't find it in the list 🤔.
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I love the Dark Latte, it's like drinking dark chocolate 🤤🤤🤤😋😋😋 I hope I won't end up trying everything on the menu coz it's so good 👍🏻 their milk tea looks appetizing. Wanna ask from mum to try a bit 🙈🙈🙈
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#MassyEats #kotakinabalueats #kkeats #servenopork #food #foodie #foodigram #kkfood #instafood #hellosabahmy #kkcity #kkfooddelivery #foodreviewer #foodblogger #blogger #grandpapainanam #foodpandamy #darklatte

チョコレートとバニラとラズベリーの、美しい3層のチーズケーキ♡見た目が華やかなのでおもてなしにピッタリです！
ヨーグルトを使っているので、チーズケーキなのにさっぱり美味しい！ぜひ作ってみてくださいね♫

ラズベリーとチョコのチーズケーキ
8人分

材料：
グラムクラッカー 150g
塩 少々
ココナッツオイル 大さじ5（土台用）
冷凍ラズベリー（解凍しておく） 330g
ラズベリー（飾りつけ用） 150 g
ダークチョコレート 130g
ココナッツオイル 小さじ2（チョコ生地用）
水切りヨーグルト 980g
卵 大3個
バニラエクストラクト 小さじ2
砂糖 100g
コーンスターチ 大さじ2
ココナッツオイル 小さじ4
削ったチョコレート 適量（飾りつけ用）

作り方：
1.オーブンを180度に余熱しておく。20cmの型にココナッツオイルを塗る
2.グラムクラッカーと塩をフードプロセッサーに入れて砕く
3.(2)をボウルに移し、ココナッツオイル（大さじ5）を加えて混ぜる。
4.グラスの底を使って(3)を型の底に押し固め、オーブンで10分焼く。きつね色になったらオーブンから型を取り出して冷ます。再度オーブンを180℃に予熱しておく。
5.解凍したラズベリーをフードプロセッサーにかける。ザルなどでこして種を取り除き、ボウルに入れる。飾りつけ用に40g分を絞り出し容器に移しておく。
6.耐熱ボウルにチョコレートとココナッツオイル（小さじ2）を入れ、電子レンジで温める。完全に溶けて滑らかになるまで、30秒ごとに取り出して混ぜる。
7.フードプロセッサーに水切りヨーグルト、卵、バニラエクストラクト、砂糖、コーンスターチを入れ、滑らかになるまで20秒ほどブレンドする
8.(7) の生地を(5)と(6)、新しいボウルに3等分する。(6)以外のボウルに、ココナッツオイル小さじ2ずつを入れ、それぞれ混ぜる
9.チョコレート生地を型に流し込み、表面をヘラで平らにする。10分冷凍する
10.バニラ生地をチョコレート生地の上に流し、更に10分冷凍する。
11.最後にラズベリー生地を流し込み、ヘラで平らにする。絞り出し容器に入れた飾りつけ用のラズベリーで水玉模様を作り、つまようじでマーブル状にする。
12.水漏れ防止のために型の底にアルミホイルを敷いて、大きめの耐熱皿に入れる。耐熱皿に、2.5cmほどお湯を注ぐ
13.オーブンで35分焼く。縁はきつね色、中心部は揺れるくらいで取り出す。（表面が茶色く焼けすぎないように、必要に応じてアルミホイルをかぶせる。）型を耐熱皿から取り出す。
14.(13)を冷蔵庫に入れて3～4時間、または一晩冷やす。
15.型から取り出し、ラズベリーと削ったチョコレートで飾り付けをしたら、完成！

Chocolate Raspberry Greek Yogurt Cheesecake
for 8 servings

Ingredients:
5 tablespoons melted coconut oil, plus 4 teaspoons, divided, plus more for greasing
5 oz graham cracker(150 g)
1 pinch kosher salt
12 oz frozen raspberry(330 g), thawed
¾ cup dark chocolate chip(130 g)
2 teaspoons coconut oil, solid
32 oz greek yogurt(980 g)
3 large eggs
2 teaspoons vanilla extract
½ cup organic sugar(100 g)
2 tablespoons cornstarch, sifted
warm water, for baking
6 oz fresh raspberries(150 g), for garnish
chocolate shaving, for garnish

Preparation:
1.Preheat the oven to 350˚F (180˚C). Grease an 8-inch (20 cm) springform pan with melted coconut oil.
2.Add the graham crackers and salt to food processor and process until completely broken down with a sand-like texture.
3.Transfer the graham cracker crumbs to a medium bowl and add 5 tablespoons melted coconut oil. Stir to combine. The mixture should hold together when pressed between 2 fingers
4.Using the bottom of a drinking glass, press the crust into the bottom of the prepared springform pan. Bake for 10 minutes, until golden brown. Remove from the oven and let cool. Leave the oven on
5.Add the thawed frozen raspberries to a food processor and blend for 15 seconds, until smooth. Strain the raspberry puree through a fine-mesh sieve into a medium bowl and discard the seeds. Transfer ⅓ cup (40 grams) to a squeeze bottle to use for garnish and set the bottle and bowl aside.
6.In a medium microwave-safe bowl, combine the chocolate and solid coconut oil. Microwave in 30-second intervals, stirring in between, until completely melted and smooth. Set aside
7.In a clean food processor, combine the yogurt, eggs, vanilla, sugar, and cornstarch. Process until smooth, about 20 seconds.
8.Add 1½ cups (365 grams) of the yogurt mixture to a medium bowl. Add another 1½ cups (365 grams ) to the bowl with the melted chocolate and the remaining 1½ cups (365 grams) to the bowl with the raspberry puree. Add 2 teaspoons of melted coconut oil to the bowl with the plain yogurt mixture and the remaining 2 teaspoons melted coconut oil to the bowl with the raspberry puree. Stir each bowl to combine.
9.To assemble the cheesecake, pour the chocolate layer over the graham cracker crust and smooth the top with a spatula. Freeze for 10 minutes
10.Pour the vanilla layer over the chocolate layer and smooth the top with a spatula. Freeze for another 10 minutes.
11.Pour the raspberry layer on top of the vanilla layer and smooth with a spatula. Squeeze a few dots of the reserved raspberry puree on top and use a toothpick to swirl the puree in a decorative pattern.
12.Wrap the bottom of the pan tightly with foil and place in a high-walled baking dish. Pour about 1 inch (2 ½ centimeters) of warm water into the baking dish.
13.Bake the cheesecake for 35 minutes, until the edges are set but the center still jiggles slightly. If the top begins to brown, lightly cover with foil for the remaining bake time. Remove from the oven and carefully remove the springform pan from the water bath.
14.Cool the cheesecake completely in the refrigerator for 3-4 hours, or overnight.
15.When ready to serve, release the springform. Top the cheesecake with fresh raspberries, chocolate shavings, and raspberry puree.
16.Enjoy!

#TastyJapan #レシピ

MUSIC
Licensed via Audio Network

Baking is not my powerful skills. But I believe practice make perfect. I have created chocolate chips cookies ? and it taste good and crunchy. My secret ingredients are Benns products. 2 1/4 All-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 egg
1 cup Benns Drinking Chocolate
1. teaspoon vanilla
2 Benns Raw Cacao Nibs

1. Heat oven to 375°F. In small bowl, mix flour, baking soda and salt; set aside.

2. In large bowl, beat softened butter and sugars with electric mixer on medium speed, or mix with spoon about 1 minute or until fluffy, scraping side of bowl occasionally.

3.Beat in egg and vanilla until smooth. Stir in flour mixture just until blended (dough will be stiff). Stir in Benns Drinking Chocolate and Benns Cacao Nibs.
4. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.

5.Bake 8 to 10 minutes or until light brown. Cool completely, about 30 minutes.

#BennsEthicoa #BeanToBar #BennsWeCare @benns_ethicoa

Using Benn's chocolate to create the perfect Dalgona Chocolate. The drinking chocolate powder available at here: https://t.productlink.io/q5yqc