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Manjarblanco De Chocolate (Peruvian Chocolate Sauce)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)19.42
Energy (kCal)2008.02
Carbohydrates (g)253.085
Total fats (g)120.323
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine the milks in a pot on the stove and stir for about 10-15 minutes depending on how high the flame is. To check the consistency, put drops on a plate and let cool. If the milk doesn't run and is thick, then it is ready. | 2. When milks are ready, slowly stir in the sugar and cocoa with a whisk while the milks are still heated on the stove. If the ingredients don't blend well, liquify with a blender. | 3. Store in the refrigerator and enjoy! | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    milk 2 cups evaporated 1104.0 26.592 10.992 114.432
    milk 2 cups condensed 1104.0 26.592 10.992 114.432
    sugar 1 cup 805.98 201.59599999999998 0.0 0.0
    cocoa powder 1/2 cup 98.04 24.897 8.427999999999999 5.891

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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