Tag Archive: white chocolate
White Chocolate Tidbits
October 27, 2011
Despite being classified as 'chocolate,' white chocolate isn't truly chocolate. It may be a confectionary derivative of chocolate as it also comes from the same cacao plant, but its manufacturing process is rather different.
Its process for creation initially entails the drawing out of usable items from the cacao bean. Unlike the conventional chocolate that makes use of the cocoa powder ground from the seeds, the white version gets only the cocoa butter.
Even though the preparation of white chocolate has its similarities with dark and milk chocolate, it lacks cocoa paste, liquor, or powder. Thus, it does not contain the significant properties of chocolate such as thiamine, riboflavin, theobromine and phenylethylamine.
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White Chocolate Pretzels
September 21, 2011
White chocolate covered pretzels are nearly compulsory for the holidays, but they're just as good to have just because.
Did you know that the original version of the pretzel was a strip of dough, given to children as a reward for memorizing parts of the Bible? It was then called "pretiola" which is Latin for "reward." It rapidly became popular and was prepared in other parts of Europe such as Germany, the country that coined the term "bretzel" which eventually changed into "‘pretzel."
The crunch of the pretzel coupled with the sumptuousness of the chocolate covering never fails to leave people asking for more! You can either immediately bite while enjoying chocolate covered pretzels or let the chocolate melt in your mouth first before enjoying the pretzel.
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White Chocolate Almond Pecan Pie
June 1, 2011
Pies are one of the most loved American desserts. You can choose from an array of pie recipes. If you want a recipe that can guarantee an exquisite taste, you can opt for pecan pies.
Pecan pie has long been a staple of many holiday meals, but there's no reason to limit your enjoyment to the holidays.
If you are an avid fans of pecan pie, you will definitely love it with white chocolate and almonds. All the wonderful flavors mixed together will provide you with a taste of rich, soft, and creamy filling with an addition of a sweet white chocolate flavor along with the crunchiness of pecans and almonds at every bite.
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Grandessa Irish Chocolate
April 26, 2011
I didn’t know that there were “Irish style” chocolates until I saw a box of chocolates from Grandessa. This box claimed an Irish assortment of filled milk, white, and dark chocolate. To satisfy my curiosity, I bought a box.
The chocolates are uniquely shaped in a square “cup” that holds caramel, lemon meringue, and strawberry truffle. The molded piece is open at the top. The Caramel Sensation is a smooth caramel inside a milk chocolate cup sprinkled with dark mini chocolate chips on the top. The Lemon Supreme is also inside a milk chocolate cup sprinkled with crystalline sugar on the top. And the Sumptuous Strawberry is dusted with a sweet red powder and tucked inside a white chocolate cup.
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Chocolate Zombie Bunny
April 15, 2011
As we're coming up fast on Easter you may be thinking about all that Easter candy you'll need to put in baskets and hide around the house. Of course some of that candy is likely to chocolate bunnies. Your children will expect the annual chance to bite off the bunny ears.
Perhaps you already know that your son or daughter is crazy about Zombies and will attack a defenseless chocolate bunny by not just eating its ears first, but by going straight for its brains. Maybe it's time to play along and consider giving the bunny that fights back - a chocolate zombie bunny!
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Charley’s Chocolates Revisited
April 4, 2011
Last week I reviewed a delicious hand-rolled cinnamon truffle from Charley’s Chocolates of Madison, Wisconsin. I thought I had found a new favorite, until I had one of their White Chocolate covered ganache truffles.
Oh yes! - velvety smooth melt-in-your-mouth dark chocolate ganache center enrobed in a creamy, white chocolate coating. Pardon me while I wipe away the drool.
The chocolate ganache was nutty, a little earthy, and intensely chocolate. There’s a l-o-n-g finish with a bit of spice at the very end.
Nothing beats a freshly made truffle. Really.
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Ritter Sport White Chocolate
March 4, 2011
I love chocolate—milk, dark, even white. Now I know many consider white chocolate to not be REAL chocolate. However, if it is labeled white chocolate, it must contain at least 20% cocoa butter and that makes it REAL and GOOD. My favorite to date had been Ghirardelli’s Vanilla Dream but now I have a new favorite and it is delicious...
White Chocolate Sculpture
January 25, 2011
I’m absolutely fascinated by sculptures crafted in chocolate. Perhaps it is because I don’t have an artistic bone in my body. I do, however, have a deep admiration for those that do.
I have had several blog posts in the past showing off many chocolatiers’ incredible artistic skills.
Most, if not all, of those were carved from milk or semi-sweet chocolate.
Recently, one of Italy's well known chocolatiers, Mirco Della Vecchia, formed his creation from white chocolate.
His project was to sculpt and display famous tourist destinations from around the world.
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Chocolate Almond Biscotti
September 8, 2010
The Italian word “biscotto” means biscuit or cookie. If you take the word apart, “bis” means twice and “cotto” means baked. This delicious treat literally means twice baked but for me, it should really translate to “twice the work!”
The roots of biscotti can be traced back to Roman times, although modern biscotti are associated with the Tuscan region of Italy. The original purpose for baking the dough a second time was to dry out the cookie in order to make it last during long-distance travel.
The longest distance my biscotti travel is from my oven to my mouth. So, why do I bother putting up with all this work? It is so worth it! Make a batch and find out for yourself.
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Cranberries and White “Chocolate” Chips
August 4, 2010
Maybe it’s because I live in a cranberry growing state that I enjoy them so much...
Cranberries are a frequent addition to my diet. I sprinkle dried cranberries on my granola cereal in the morning. I put them in muffins, pancakes, and sweet breads. I eat cranberries jellied and sauced, in relish and salsa. After the holidays, cranberries come down in price so I stock up and freeze them to keep them on hand.
Cranberries pair really well with the white chips in this recipe because the sweetness from the chips balances the tartness from the cranberries.
This recipe is one of my favorites. Keep one frozen and take it out when company arrives.
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