Peppermint White Chocolate Cocoa Bombs

Peppermint White Chocolate Cocoa Bombs

Ive said it before. I love me some White Chocolate! I think it pairs really well with so many things. Milk Chocolate, Fruit, Caramel, Pretzels, the list goes on. One thing I love mixing it with is Peppermint. And what better time of year than now to enjoy the combo?!

HEAT. Over medium low heat, combine half half, white chocolate, peppermint extract and vanilla in a medium saucepan, stirring occasionally. Cook 15 minutes or until chocolate is melted and heated through.

Over medium low heat, combine half half, white chocolate, peppermint extract and vanilla in a medium saucepan, stirring occasionally. Cook 15 minutes or until chocolate is melted and heated through.

They are fun Hot chocolate bombs are a fun way to enjoy a cup of cocoa and they are pretty easy to make. Kids love to make them and decorate them, and with the millions of variations of sprinkles, marshmallows and crushed candy there are endless ways to make them pretty.

They make great gifts Everyone loves to receive homemade gifts and these hot chocolate bombs make great gifts for friends or family. I like to pop them into muffin liners and put them in a small box or you can wrap them in little cellophane bags and tie them with a ribbon.

Whether youre making a batch of this cocoa for your family or for holiday gifts, everyone is goingto love it! If youre feeling extra fancy you can buy those dehydrated marshmallows and mix those in, or package up some fluffy homemade marshmallows for people to addin later. I hope youll give this quick and easy recipe a try!

- If using ground vanilla bean in place of pure vanilla powder, use 1 tsp. Vanilla powder can be found at most stores with bulk food sections as well as specialty stores like Sur La Table and Williams-Sonoma.

Using high quality cocoa powder is always better than going with the cheap stuff. Quality ingredients yield quality results! Natural cocoa powder can be used in place of dark or Dutch-process for more of a milk chocolate flavor.

My favorite brand of vanilla powder is Nielsen-Massey. You can find this ingredient at most well stocked grocery stores, specialty food stores or even online. It really makes a huge difference in the overall flavor of the cocoa. It's worth the money and can be used in all sorts of dry mixes or baked goods!

Serving: 24g Calories: 180kcal Carbohydrates: 31g Protein: 8g Fat: 4g Saturated Fat: 3g Cholesterol: 6mg Sodium: 148mg Potassium: 401mg Fiber: 2g Sugar: 27g Vitamin A: 352IU Vitamin C: 1mg Calcium: 230mg Iron: 1mg

Sweet ground powder cocoa powder

Ghirardelli's Dark Chocolate Cocoa – Sweet Ground Powder delivers rich, indulgent flavor and deep, dark color to premium beverage and dessert creations. Its perfect for dark mochas, dark hot chocolate, milkshakes, flourless chocolate cookies, cheesecakes, and more!

Ghirardelli's Chocolate Cocoa – Sweet Ground Powder is perfect for premium beverage and dessert applications. With a wonderfully rich and complex chocolate flavor, its perfect for mochas, hot chocolate, brownies, cookies, and more! Use in your favorite recipes for a sweet, rich taste that's unforgettable.

Ghirardelli's White Chocolate Flavored Sweet Ground Powder offers a wonderfully delicate and creamy white chocolate flavor. Perfect for beverage and dessert applications: white mocha, white hot cocoa, cakes, brownies, cookies, and more! Great anywhere you want the sweet, rich taste of white chocolate.

Majestic Dutch Processed Cocoa Powder Can 20-22 Fat Content- pH 8. Ghirardelli Cocoa Powder allows you to enhance all your chocolate products. Majestic 20/22 Premium Nib-Alkalized Cocoa Powder brings exceptional taste, aroma and hue to baked goods beverages and confections.

Ghirardelli Cocoa Powder allows you to enhance all your chocolate products. 15-17 Cocoa Butter, Dutched – Rich, red color, European bittersweet flavor. Ideal for creating deep dark baked goods and desserts with rich cocoa notes.

Ghirardelli Cocoa Powder allows you to enhance all your chocolate products. 10-12 Cocoa Butter, Dutched – Rich, full bodied and well-rounded. Ideal for light and fluffy cakes and muffins, indulgent gelato, frozen yogurt and ice cream bases.

I årevis, Connoisseurs Afskediget Hvid chokolade - A Konfektion Lavet med kakaosmør, mælkefaststoffer og sukker, men med ingen af ​​de Kakao-faste stoffer, der giver mørkere chokolade ITS genkendelig smag og farve. Hvid chokolade eller hvid løgn? En online video spørger. Værten åbner med: Hvis du elsker hvid chokolade, hader jeg at bryde det til dig. Du spiser ikke chokolade.

wienerbrød og kogebog Forfatter David Lebovitz, en fugtig hvid chokolade fan, bestrider ideen om, at det ikke er virkelig chokolade. Bickering over nomenklaturen bliver trættende, sagde han i en email. Vi kalder stadig hamburgere med det navn, selvom de ikke er lavet af skinke, og Milkshakes faktisk ikke rystes i disse dage, men blandet. Så jeg synes, det er okay at gruppere hvid chokolade i med resten af ​​de forskellige ting lavet af Cacao bønner, da de alle har samme base.

Stigningen i prisen førte også nogle beslutningstagere til at udvide deres bestræbelser på at producere kvalitet hvid chokolade. Vi begyndte at fremstille hvid chokolade os selv, fordi der er meget lille hvid chokolade på markedet, der er rent og lavet kun med kakaosmør, mælk og sukker, siger Denise Castronovo, grundlægger af Florida's Castronovo chokolade. For os er det en chance for at uddanne vores forbrugere om, hvilken reel hvid chokolade faktisk er.

Castronovo, der omfatter stegte jordbær, hindbær og blåbær i sine hvide chokoladebarer, er enig: Hvid chokolade er et godt medium, hvor du kan spille kreativt med smag og tekstur.

Så hvad skal nysgerrige chokolade elskere se efter i de hvide ting? Først skal du kontrollere ingredienslisten, siger YUH, "som bør kun omfatte sukker, kakaosmør, mælkefaststoffer eller mælkepulver og muligvis lecithin og vanille. Hvis du kan, skal du også kontrollere farven. Hvis linjen er lys hvid, er det også blevet bleget og sandsynligvis deodoriseret. Højkvalitets hvide chokolade har tendens til at være lidt gul, fordi kakaosmør er naturligt gul. " YUH anbefaler også at købe chokolade fra en specialavel eller dedikeret håndværk chokoladebutik. "Chancerne er, hvem der køber den mørke og mælkchokolade, vil være som kræsne med kvalitet, når de vælger hvid chokolade."

En sådan pirveyor er Oregons Cacao Portland. Co-grundlægger Aubrey Lindley betragter hvid chokolade mere af en konfekture end chokolade. Jeg kan godt lide min hvide chokolade for at være delikat, cremet og ærlig - og ikke føles som voks eller forkortelse i munden, siger han. Det burde have nogle smagsinteresser og kompleksitet og balance.

Og hvad med fraværet af mælkepulver i disse nyere chokolade? Lindley siger, at FDA-definitionen skal udvikle sig til at betyde en chokolade uden kakao masse, men sammensat af kakaosmør, sukker og andre ingredienser. Ikke fyldstoffer, men smag, siger han, "der bringer glæde."


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