可可粉(可选)。
Cocoa dark, honey, malty, cocoa powder.
可可树皮，蜂蜜，麦芽，可可粉。
加入可可粉。
Sift cocoa powder liberally on surface of layer.
在表层洒上大量的可可粉。
Sift cocoa powder and half of chocolate shavings.
洒上可可粉和二分之一巧克力刨片。
Sieve icing sugar, ground almond and cocoa powder.
用筛过滤糖粉、仁粉及可可粉中的粗粒。
Sieve icing sugar, ground almond and cocoa powder.
筛过滤糖粉、杏仁粉及可可粉中的粗粒。
In a small bowl, whisk together cocoa powder and flour.
在一个小型碗，可可粉和面粉一起拂。
Sift together the flour, cornstarch and cocoa powder in a bowl.
面粉，淀粉和可可粉混合过筛到一个盆里。
Divide the dough into two parts; add cocoa powder into one part.
把面团分成两等份，其中一份混入咖啡成咖啡味饼团。
Then place a stencil over the drink and sprinkle with cocoa powder.
然后在饮料上放一个模具，撒上可可粉。
Cocoa powder, not containing added sugar or other sweetening matter.
未加糖或其他甜物质的可可粉。
The heart is colored with strawberry jam and the arrow USES cocoa powder.
这颗心的颜色是用草莓果酱做的，那支箭用的是可可粉。
Add icing sugar and cocoa powder into the chocolate, mix until even.
加入糖霜与可可粉，搅拌均匀。
In a small bowl, combine equal parts warm water and sweetened cocoa powder.
在一个小碗里，放入等份温水和甜可可粉。
Thee heart is colored with strawberry jam and the arrow USES cocoa powder.
这颗心的颜色是用草莓果酱做的，那支箭用的是可可粉。
This formula goes on like butter and smells deliciously of pure cocoa powder.
这个公式，像黄油和纯可可粉的气味芬香。
Serve with ice cream. Garnish with a sprig of mint and a sprinkle cocoa powder.
可以和冰淇淋一起食用。也可以用薄荷叶和可可粉装饰。
Their beans are used to make cocoa powder, cocoa butter and of course chocolate.
可可豆用于制作可可粉、可可脂，当然还有巧克力。
Ingredients: Vegetable oil (palm), sugar, low fat cocoa, whey powder, cocoa powder.
成分：植物油(棕榈)，糖，低脂可可，乳清粉，可可粉。
Beat the eggs with sugar, mix with flour, cocoa powder, baking powder and vanilla extract.
用打蛋器打鸡蛋和糖，然后混合面粉，可可粉，发酵粉和香草精。
It can contain dark or milk chocolate and have whipped cream and a dusting of either cinnamon or cocoa powder.
它可以包含浓巧克力或牛奶巧克力，加上生奶油，最后撒上肉桂粉或可可粉。
Browning the ribs and adding cocoa powder, cranberries, ginger, and orange zest make the stew sing in the same key.
布朗宁小肋骨配以可可粉、蔓越莓的果实,生姜和柳橙汁，口味浑然天成。
Stir in the chocolate. Sift in the cake flour, the cocoa powder, and the baking powder. Fold gently but thoroughly.
搅入巧克力，筛入面粉、可可粉和泡打粉。搅拌均匀。
First, effects of category of cocoa, size of cocoa powder and stabilizeron the stability of chocolate milk are studied.
首先，研究了可可粉种类和颗粒大小以及稳定剂对巧克力牛奶稳定性的影响。
The rheological behaviour of cocoa pastes consisted of three cocoa butter replacers (CBR) and cocoa powder was studied.
本文研究了可可粉与三种代可可脂组成的巧克力浆的流变性。
The rheological behaviour of cocoa pastes consisted of three cocoa butter replacers (CBR) and cocoa powder was studied.
本文研究了可可粉与三种代可可脂组成的巧克力浆的流变性。
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