My Recipes

  🛒 Ingredients 245 g Plain Greek Yogurt 3 g Vanilla Paste 8 to 16 g  Powdered Sugar (adjust to your preferred sweetness) 150 g  Fresh Cherries (washed, pitted, and chopped) Chocolate Blend: 1 bar of 52% chocolate + 2 bars of 99% chocolate 👩‍🍳 Step-by-Step Instructions 1. Flavor the Yogurt Base Whisk the plain Greek yogurt , vanilla paste , and powdered sugar together in a medium bowl. Taste the yogurt. If it still feels too tart for your liking, add another teaspoon of powdered sugar. [ 1 ] 2. Prep and Mix the Cherries Chop your pitted cherries into quarters. Pat them thoroughly dry with a paper towel. (This prevents ice crystals from forming inside your clusters). Gently fold the chopped cherries into your sweet vanilla yogurt. 3. Form and Freeze the Clusters Line a baking sheet or large plate with parchment paper. Drop the cherry-yogurt mixture onto the paper in 6 to 8 equal spoonfuls , leaving space between each. Freeze for 1.5 to 2 hours until rock-solid. 4....

I halved the traditional Betty Crocker Chocolate Crinkle recipe and adjusted the measurements to grams. Wet Ingredients: 2 large eggs 55 grams vegetable oil ( olio di semi ) 57 grams 100% unsweetened baking chocolate 200 grams granulated white sugar ( zucchero semolato ) 5 grams Vanille Bourbon Madagascar liquid extract (from Coop) Dry Ingredients: 125 grams all-purpose flour ( Farina Tipo 00 ) 5 grams baking powder ( lievito per dolci , unflavored) 1.5 grams fine salt (just a small pinch) For Coating: 60 to 80 grams powdered sugar ( zucchero a velo ) Step-by-Step Mixing Workflow To minimize dishes, you can build this directly on your scale using the Tare / Zero function: [ 1 ] Melt the Chocolate: Weigh 57g of your unsweetened chocolate into a small heatproof bowl. Melt it gently over a double boiler or in short bursts in the microwave. Let it cool until it is just lukewarm. Mix the Wet Base: Place your main mixing bowl on the scale and press Tare . Pour in 55g of oil. T...