Food recipes
Milk Chocolate Granita
Milk Chocolate Granita Ingredients: water, bottled, generic milk, fluid, 1% fat, without added vitamin a and vitamin d sugars, granulated spartan, real semi-sweet chocolate baking chips, cocoa, dry powder, unsweetened...
Milk Chocolate Granita
Ingredients:
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
Directions:
In a medium saucepan, mix water and milk.
Place over low heat, then add sugar to dissolve.
When sugar is dissolved, add chocolate and cocoa.
Pour into a baking dish or other wide, shallow container (the shallower the granita is in the dish, the faster it will freeze).
Allow to cool slightly (at least until it is no longer steaming).
Cover and freeze for one to two hours, until it is frozen at the edges.
Scrape the ice with a fork, mixing it towards the center of the dish.
Repeat every 20 to 30 minutes, until the granita is completely frozen (the texture should be somewhere between flaky and slushy).
Keep frozen until ready to serve.
If the granita becomes too solid before serving, allow to sit at room temperature until slightly softened, then use a fork to loosen.
QUICK GRANITA METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.
Ingredients:
water, bottled, generic
milk, fluid, 1% fat, without added vitamin a and vitamin d
sugars, granulated
spartan, real semi-sweet chocolate baking chips,
cocoa, dry powder, unsweetened
Directions:
In a medium saucepan, mix water and milk.
Place over low heat, then add sugar to dissolve.
When sugar is dissolved, add chocolate and cocoa.
Pour into a baking dish or other wide, shallow container (the shallower the granita is in the dish, the faster it will freeze).
Allow to cool slightly (at least until it is no longer steaming).
Cover and freeze for one to two hours, until it is frozen at the edges.
Scrape the ice with a fork, mixing it towards the center of the dish.
Repeat every 20 to 30 minutes, until the granita is completely frozen (the texture should be somewhere between flaky and slushy).
Keep frozen until ready to serve.
If the granita becomes too solid before serving, allow to sit at room temperature until slightly softened, then use a fork to loosen.
QUICK GRANITA METHOD: Freeze mixture into an ice cube tray; once solid, use a food processor or ice shaver to flake.