Easy White Chocolate Recipes: White Chocolate Bark Recipe with Cranberries and Pistachios and White Chocolate Lavender Truffles recipes

Easy White Chocolate Recipes http://ift.tt/1X17O05

White Chocolate Bark Recipe with Cranberries and Pistachios

White Chocolate Cranberry Bark

This is one of our favorite recipes because of the flavor combination and festive look.

Chocolate Bark Ingredients:

16 oz Belgian White Chocolate (melt at a low temperature with indirect heat using a double boiler is perfect). 4 oz Dried Cranberries 4 oz Roasted Salted Shelled Pistachio 

Chocolate Bark Making Instructions:

Add the cranberries and pistachios to the melted white chocolate and stir. Pour into a lined sheet pan. Allow the bark to set up and then break into pieces and enjoy.

Deluxe Belgian White Chocolate for your Chocolate Recipes Santa Barbara Chocolate http://ift.tt/1vu6jLs

White Chocolate Lavender Truffles

White Chocolate Lavender

Floral and herbal flavors work wonderfully with white chocolate. Lavender is a special flavoring that comes through the white chocolate in a delicate way. These white chocolate truffles are perfect for a garden wedding or tea party.

Prepared Ingredients for Truffles:

16 oz Belgian White Chocolate in a heat safe bowl - set aside. 5 oz cream steeped overnight (24 hours) with a small handful of lavender flowers - tightly sealed in the refrigerator. 

Truffle Making Instructions: The following day when you pull the cream from the refrigerator, strain and pour into a saucepan. Add 1 Tbsp lavender honey or very clear floral honey (clover works too)

Bring the cream and honey mixture barely to a boil (tiny small bubbles appear on the edge of the sauce pan) - promptly pour over your white chocolate you have set aside.

Wait a few seconds and then stir the mixture to melt the chocolate and get a good emulsion. If it is not completely melted lightly run the bowl over the stove top to warm and facilitate melting of the chocolate.

Once melted, cool your truffle ganache mixture to room temperature. Then, cover the bowl of melted chocolate and place in the refrigerator for about 4 - 6 hours.

Remove the bowl and spoon out the white chocolate truffle ganache into the palm of your hand and roll into bite sized truffles setting aside on wax or parchment paper. You can also roll the finished truffle balls into finely chopped nuts (hazelnut) or dried fruits (apricot) - even into cocoa powder (our Red Cocoa Powder is a great option).

Store your White Chocolate Lavender Truffles in the refrigerator, tightly sealed. Enjoy up to 2 weeks.

Submitted March 05, 2016 at 08:49AM by Lazar89 http://ift.tt/1p66IFW recipes