However, Dove sent me some samples this past week and I’ll admit, I’m very glad they did! I hadn’t realized that it was white chocolate and dark chocolate, with bits of peppermint candy in the white chocolate half which provides a bit of a nice little crunch.

Like the rest of the Dove Promises chocolates these have little quotes on the inside of the foil wrapper, though these have holiday entertaining tips from Martha Stewart instead of the usual uplifting or inspirational thoughts.

These are great as little treats on their own, of course, and while I snacked on one I thought they’d also be great chopped up into chunks for cookies or brownies. Like any Dove chocolate I’ve had, they’re smooth with a real chocolate taste, which is more than I can say for the majority of chocolate you can pick up at the grocery store!

[image: dove]

Post from: Chocolate Bytes

I don’t think that I would have ever thought to try white chocolate and sweet potatoes together before, but I’m definitely intrigued now:

White Chocolate & Sweet Potato Cheesecake

Filling
1½ pounds cream cheese
8 ounces granulated sugar
5 eggs
1 cup sweet potato puree (roast potatoes, then peel and pass through food mill)
1 tablespoon vanilla extract
8 ounces white chocolate, melted over double boiler
Pinch salt

Crust
1 cup pecan halves or pieces, finely chopped
2 cups vanilla wafers, finely ground
¾ cup melted butter
½ cup sugar
Pinch salt

~ Preheat oven to 300 degrees. Combine all the crust ingredients and press onto bottom and sides of a 10-inch cake pan. The filling should be even throughout and pressed firmly to the pan.

~ For the cake filling, cream the cheese and sugar until smooth and fluffy. Add the potato puree, eggs, salt and vanilla and mix until combined well.

~ Stir in the melted chocolate, then pour into the cake pan, place this in a larger pan and fill the outer pan with enough boiling water to come halfway up the sides of the cheesecake

~ Bake until the middle is just set, 1-1¼ hours. It will feel slightly soft in the middle, but will finish cooking even once the cake is out of the oven. Let chill overnight before serving.

~ Makes one 10-inch cheesecake.

[image: flickr]

Post from: Chocolate Bytes

The addition of good-for-you dippers like bananas, grapes, apples, pineapples, oranges and even angel food cake help keep things from being a little too calorie laden, while delivering some yummy chocolate “slime.”

Chocolate Slime Fondue
from HalloweenIsHere.com

8 2-ounce bars of baking white chocolate
2 tablespoons heavy cream
6 to 12 drops green food coloring
Angel food cake, cut in large cubes
Red and green grapes, rinsed and removed from stem
2 to 3 bananas, sliced into 1-inch rounds
2 to 3 red or green apples, rinsed, cored and sliced
2 oranges, peeled and divided into sections
1 to 2 pineapples, cut into large chunks

~ In a medium-sized, microwave-safe bowl, melt the chocolate uncovered in a microwave set on medium-high for 1 minute. Stir and microwave for additional 10- to 20-second intervals until smooth. Don’t overcook.

~ Add the cream and food coloring and stir thoroughly.

~ Keep warm in a double boiler or fondue pot and present with cut cake and fresh fruits. Use the proper utensils for dipping the food into the fondue — fondue forks or similar.

[image: flickr]

Post from: Chocolate Bytes

White chocolate, which is actually a recent “invention” by Nestle created to use up excess cocoa butter, is a good addition to many baked goods, though it was first introduced as a confection. It hit the U.S. in 1948 when Nestle unveiled its Alpine White Chocolate bar, which contained white chocolate and almonds. (Am I the only one who can’t get this jingle out of their head?)

Now, though I’ve mentioned in the past that I’m not a huge white chocolate fan, I do think it has its place. Personally, I like it best in cookies with macadamia nuts, or even with dried cranberries and pecans, though I don’t mind it in other treats if milk or dark chocolate are present as well.

What are your favorite white chocolate treats?

~ Crisp Salted Oatmeal White Chocolate Cookies
~ Macadamia Nut Chewies with White Chocolate
~ White Chocolate Fudge
~ Caramelized White Chocolate
~ Strawberry White Chocolate Mousse
~ White Chocolate Ice Cream
~ White Chocolate and Strawberry Cheesecake

[image: flickr]

Post from: Chocolate Bytes

With White Chocolate Day coming up on September 23, I thought I would see what I could find that doesn’t involve the typical uses of white chocolate, like cookies, coatings, etc. I came across white hot chocolate and I’m intrigued.

I’m not a huge fan of white chocolate, but I’ll give anything a shot, so I might be able to talk myself into either getting the ingredients to make my own batch, or at least invest in a canister of pre-made mix and see what we think. It definitely won’t go to waste — anything with “chocolate” in it is sure to be a hit with the kids!

White Hot Chocolate
from Martha Stewart

2 ounces milk chocolate, for garnish
12 ounces good-quality white chocolate, coarsely chopped
6 cups whole milk
2 cups heavy cream
1 teaspoon pure vanilla extract
Peppermint sticks, for garnish
Whipped cream, for garnish

~ Using a vegetable peeler, shave milk chocolate into curls; set aside.

~ Place white chocolate in a medium heat-proof bowl; set aside. Place milk and cream in a medium saucepan set over medium heat until bubbles begin to form around edges of pan, about 4 minutes. Immediately pour mixture over white chocolate. When chocolate begins to melt, stir to combine. Whisk in vanilla. Continue whisking until a light foam forms.

~ Serve immediately garnished with peppermint sticks, whipped cream, and chocolate curls.

[image: flickr]

Post from: Chocolate Bytes

Apparently, No Name Premium Meats, who supplied the bacon, sent Conan a 200-pound bust of himself made entirely out of white chocolate and bacon.

O’Brien had made a comment during an interview back in June that he would visit the Minnesota State Fair if he could get his body weight in chocolate covered bacon, which the Fair claims is a specialty of theirs. Something tells me Conan may have been looking more for something like this! O’Brien didn’t make it to the fair after all, the Minnesotans are determined to get him there next year.

Sculptor Linda Christensen labored over a 300-pound chunk of white chocolate for a full week before it was sent to O’Brien in California. No Name won’t disclose how much the whole thing cost, but says it was worth every penny.

[image: zuma press]

Post from: Chocolate Bytes

The 5.5 ounce pie chart is divided up into three different sections: a 70% milk chocolate, 20% dark chocolate, and 10% white chocolate. I’m not sure what the significance of each section means — maybe the percentage of people who prefer the dark, milk and white? It’s also packaged up in a cute, simple white box that doesn’t make you guess what’s inside!

This would make a great gift for a statistics nut heading to college or high school. It ships directly from their office in Brooklyn, New York. I wonder if they use cool packs for the summer? Unfortunately, they’re currently out of stock though the site does indicate that they’re restocking, so hopefully it’s not an indefinitely status.

[image: mary and matt.net]

Post from: Chocolate Bytes

Patriotic Red, White and Blue Cookies
adapted from allrecipes.com

2/3 cup butter, softened
2/3 cup packed brown sugar
2 eggs
1 1/2 cups rolled oats
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking soda
3/4 cups dried cranberries
3/4 cup dried blueberries
2/3 cup white chocolate chips

~ Preheat oven to 375 degrees F (190 degrees C).

~ In a medium bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time. Combine oats, flour, salt, and baking soda; stir into butter mixture one cup at a time, mixing well after each addition. Stir in dried cranberries and white chocolate. Drop by rounded teaspoons onto ungreased cookie sheets.

~ Bake for 10 to 12 minutes in preheated oven, or until golden brown. Cool on wire racks.

[image: flickr]

Post from: Chocolate Bytes

White chocolate frosting couldn’t be easier to make, and there are several variation. Pick one that’s easiest for you, or, if you’re like me, one that you happen to have the ingredients on hand for!

Each recipe can easily be tinted with just a bit of green food coloring (I prefer the gel).

White Chocolate Buttercream Frosting

6 oz. white baking chocolate, chopped
1/4 ccup heavy cream
1 cup butter
1 cup powdered sugar

Stir white chocolate and whipping cream in a double boiler until melted and smooth. Cool. Add butter and sugar, beat on high until light and fluffy. Makes about 3 cups. Keeps well in refrigerator.

…..

White Chocolate Frosting

3 egg yolks, beaten
1 cup sweetened condensed milk
1 cup sugar
1/2 cup butter, melted
4 oz. white chocolate, grated

Combine first 4 ingredients in top of a double boiler; bring water to a boil. Reduce heat to low; cook until thickened, stirring constantly. Add chocolate; stirring until chocolate melts and mixture is smooth.

[image: flickr]

Post from: Chocolate Bytes

I found the recipe at Sweet Sista’s blog. All the ingredients are easy enough to find, and though I did use the suggested chopped pecans I think these would taste amazing with macadamia nuts as well!

White Chocolate Chip Craisin Cookies

3 c flour
1 tsp soda
3/4 tsp salt
1 c unsalted butter
1 c brown sugar
3/4 c sugar
2 eggs
1 Tbls vanilla
1c crasins
1 1/2 c white chocolate chips
1 c pecans, chopped

Preheat oven to 350F and line baking sheets with parchment paper. Cream butter and sugars until fluffy. Beat in the eggs and vanilla.

In a separate bowl, combine the flour, baking soda, and salt. Slowly add the flour mixture to the cream mixture and stir until almost incorporated. Add the Craisins, white chocolate, and pecans. Mix until everything is just together.

Roll into heaping spoonfuls and bake at 350 F. Bake for 11-15 minutes.

Post from: Chocolate Bytes