In time for "National Waffle Day" and yes we had two of them not only in a year but in this one month this is the second recipe here on The Chocolate. Double importance for waffles... I wonder if it is a trend? This is a record number of recipes in a month for us because usually we are overwhelmed by products to try not recipes to share.
Today, August 24th is the day that the first patient on an waffle iron we filed by the USA's patent office. So here is a chocolate waffle I just made up off the top of my head one day and it turned out good. Bonus to this is that I didn't use syrup or butter then, I ate it as you see it because it tasted so chocolaty that it needed nothing else. Whatever extra calories I added with my chocolate I think I recovered from by using neither syrup nor margarine or butter.
It was this easy: I used a mix, in this case Krusteaz buttermilk variety that we bought in bulk at Sam's Club -- we like our waffles. Added to that was, of course, water and oil, I use an omega oil in my kitchen. Except this time in place of water I used chocolate syrup.
I used Hershey's Lite Syrup so it had less calories and more of a cocoa flavor I think compared to the regular. The dark chocolate would also work but I had this and it has more of a watery consistency that I thought might be important to the mix. The trick is to use non-stick spray between waffles to keep it easily removable or they tend to stick in our waffle iron. I've had that thing for well over a decade now and we use it a few times each month.
See, you can see the syrup in the mix here in this great ceramic pitcher bowl I have that lets me pour directly into my waffle iron or muffin tins or whatever. It is a bowl I got for answering surveys on one of the many businesses I do that for. I'm highly opinionated so I love surveys and polls.
So now share your opinion, Sisters and Brothers, and tell me: Do you have a waffle iron? If yes, how often do you use it? Do you make chocolate waffles?
It was this easy: I used a mix, in this case Krusteaz buttermilk variety that we bought in bulk at Sam's Club -- we like our waffles. Added to that was, of course, water and oil, I use an omega oil in my kitchen. Except this time in place of water I used chocolate syrup.
I used Hershey's Lite Syrup so it had less calories and more of a cocoa flavor I think compared to the regular. The dark chocolate would also work but I had this and it has more of a watery consistency that I thought might be important to the mix. The trick is to use non-stick spray between waffles to keep it easily removable or they tend to stick in our waffle iron. I've had that thing for well over a decade now and we use it a few times each month.
See, you can see the syrup in the mix here in this great ceramic pitcher bowl I have that lets me pour directly into my waffle iron or muffin tins or whatever. It is a bowl I got for answering surveys on one of the many businesses I do that for. I'm highly opinionated so I love surveys and polls.
So now share your opinion, Sisters and Brothers, and tell me: Do you have a waffle iron? If yes, how often do you use it? Do you make chocolate waffles?
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