I have a really good friend that does not like chocolate.
I could not accept that fact for a long time and I was even questioning our friendship for a while.
And then, in one of our conversations she told me that she actually likes to have some white chocolate, from time to time.
Yes! I knew it! I knew she MUST like some chocolate.
To tell you the truth, I am not crazy about white chocolate as such. It is too sweet and sugary. But, on the other hand, I love those white chocolate bars packed with good stuff such as roasted hazelnuts, or almonds. Or nougat. You get the point, right!?
Anyway, I decided to make my own white chocolate at home. From scratch.
I carefully read the package of one of the best white chocolates, did some internet research (apparently there are no many people doing this) and was ready to make something delicious.
I just needed cocoa butter.
I decided to skip the debate if white chocolate even is ‘a chocolate’.
I know there are people who do not consider it as such. But whatever standpoint you have on this important question, I assure you that you will love these little gems.
They are packed with real vanilla, whole toasted almonds, and dried apricots (one of my favorite combos!).
They melt in your mouth.
And they are easy to make.
OK, OK, recipe is coming…
WHITE CHOCOLATE CUPS WITH ALMONDS AND APRICOTS
author: Iva Savić / this recipe first appeared on ‘culinary postcards’
– makes 6 cups (20g each) –
60g cocoa butter
30g powdered sugar
15g vanilla powdered sugar*
4g powdered milk**
pinch of salt
20g dried apricots
*I make this vanilla powdered sugar at home. The trick is to blend the caster sugar with a vanilla bean until you get a fine sugar powder flecked with vanilla. It has a strong flavor and I love it. You can replace it with a regular powdered sugar, but int hat case, add 1/2 tsp vanilla bean or extract .
**You can make these chocolates also without powdered milk, but it makes a difference and gives white chocolate that specific sweet milk flavor.
- toast lmonds on a baking sheet for about 10 min on 150C or in heavy pan over low heat. Leave to cool
- Melt cocoa butter over a water bath, then add sugar, powdered milk and salt, stirring slowly. Give your chocolate a time and enjoy the process of making it. You want everything to melt in a nice consicstency. Put aside, let cool and then stir few more times.
- Slice your apricots finely then add whole toasted almonds to then. Stir everything in your melted chocolate.
- Divide between 6 small muffin cups or silicone molds.
- Put in the fridge for 20 min to harden, then transfer to a box and keep at room temperature.