INGREDIENTS
300 g
bittersweet chocolate almost 3 bars of ghirardelli
1 cup
butter 2 sticks
1 cup
granulated sugar
1 tsp
sea salt
2 tsp
vanilla extract
3 larges
eggs
40 g
cocoa powder
1 Tablespoon
espresso powder
1 cup
semi-sweet chocolate chips
1 cup
granulated sugar
1/4 cup
water
1 Tablespoon
agave nectar
1/2 cup
full fat coconut milk shake before opening - can substitute heavy cream
2 Tablespoons
butter
1 tsp
sea salt
1 cup
pecans
1/3 cup
semi-sweet chocolate chips
2 Tablespoons
full fat coconut milk shake before opening - can substitute heavy cream
1 Tablespoon
butter
1 cup
fed" soughrdough starter