I spent years trying to make white chocolate. Tracking down food grade cocoa butter in the UK was hard enough and eventually involved pretending to run a chocolatiers, setting up an account with a commercial supplier and paying the small order fee of £25. When I had the ingredients I made quite a few of what can best be described (and were subsequently used as) deliciously tasting massage bars - not chocolate.
Organica was a major let down for me. Some people love it, but it's not a great substitute IMHO. The dairy free white buttons that have surfaced recently however are awesome.
I've made several things with them so far and a few nights ago attempted a cashew cream ganache for another recipe I'm working on. It sort of worked, but wasn't as good as I hoped. I decided last night on the way home from work to try making macadamia cream instead, something I've not heard of before but hoped would work better.
As such I ended up making macadamia ganache which worked extremely well. I wanted to add another dimension - a bit of crunch, crack and complimentary flavour. Thus they got rolled in dark chocolate then lightly toasted, chopped pistachios.
- 75g White Chocolate Buttons
- 75g Macadamia Nuts
- 100ml Water
- 75g Dark Chocolate
- 50g Pistachio Nuts
Blend the drained macadamias with 100ml of water in a mini food processor until you have a mixture that looks a lot like cottage cheese. Transfer to another container and use an immersion blender to get it as smooth as possible.
Dip each ball in the melted chocolate and roll in the pistachios. Truffle dipping forks like the one in the photo cost less than a quid in cookware shops and are very useful, but you can use a fork if you've not got one yet (hint hint).
So many ideas to try and so little time. I am genuinely extremely pleased with how these turned out however and will certainly be making a larger batch next time.
Wow, all my favourite flavours in 1 truffle - they look seriously good! Thanks so much for posting! (love the new side background too ;)