whitechocolate Archives - Twins And A Blog

Salted Caramel Blondies

Blondies = pale coloured brownies! I’m usually prefer dark chocolate, but when cooking with white chocolate I love some saltiness to counteract the sweetness white chocolate.

Add butter, white chocolate, brown sugar and salt to bowl

Melt 5 minutes/50 degrees/Speed 2. Scrape down.

Melt a further 2 minutes/50 degrees/Speed 2.

Set for 1 minute/Speed 2 – add eggs 1 at a time through the MC hole throughout this minute.

Add flour and coconut

Mix 10 seconds/Speed 4.

Pour mixture into a slice baking pan

…and top with slivered almonds.

Bake for 25 – 30 minutes or until firm.

Wait to cool before cutting into squares.

Salted Caramel Blondies

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Ingredients

250 grams white chocolate chips/melts
180 grams butter
120 grams brown sugar
1 teaspoon salt
3 x eggs
230 grams plain flour
40 grams desiccated coconut
Plus a handful of slivered almonds to top

Instructions

Preheat oven to 170 degrees.

Add butter, white chocolate, brown sugar and salt to bowl - melt 5 minutes/50 degrees/Speed 2. Scrape down.

Melt a further 2 minutes/50 degrees/Speed 2.

Set for 1 minute/Speed 2 - add eggs 1 at a time through the MC hole throughout this minute.

Add flour and coconut - mix 10 seconds/Speed 4.

Pour mixture into a slice baking pan and top with slivered almonds.

Bake for 25 - 30 minutes or until firm.

Wait to cool before cutting into squares.

June 14, 2017 By Sophia Brown

Chocolate/ Christmas/ Sweets/ Thermomix

O.M.G! This has become my ALL TIME FAVOURITE FUDGE! I took this to work and everyone said that this is the best fudge I’ve ever made – and I have made a loooooooot of fudge with different flavours and recipes!!

Caramel with some saltiness is AMAZING in itself, but the coconut adds a extra depth of flavour and texture, and the taste just lingers in your mouth making you want more!

Add condensed milk, sugar, butter and glucose syrup in bowl.

Cook 10 minutes/100 degrees/Speed 2/MC off.

Remove lid and wipe condensation off with paper towel.

Cook a further 20 minutes/Varoma/Speed 2/MC off.

Remove lid and wipe condensation off with paper towel.

Add chocolate chips/melts, desiccated coconut and 1/2 teaspoon salt.

Mix 30 seconds/Speed 3.

Pour and spread into a slice tin…

…and sprinkle salt flakes on top.

Set in fridge for a few hours/overnight.

Once set, cut into small squares and store in an airtight container.

Salted Caramel Coconut Fudge

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Ingredients

1 x 375 gram tin sweetened condensed milk
200 grams brown sugar
120 grams butter
40 grams glucose syrup
200 grams white chocolate chips/melts
40 grams desiccated coconut
1/2 teaspoon salt
Salt flakes to top

Instructions

*Keep away MC (measuring cup) for this recipe - not required throughout the steps*

Add condensed milk, sugar, butter and glucose syrup in bowl. Cook 10 minutes/100 degrees/Speed 2/MC off.

Remove lid and wipe condensation off with paper towel.

Cook a further 20 minutes/Varoma/Speed 2/MC off.

Remove lid and wipe condensation off with paper towel.

Add chocolate chips/melts, desiccated coconut and 1/2 teaspoon salt. Mix 30 seconds/Speed 3.

Pour and spread into a slice tin and sprinkle salt flakes on top.

Set in fridge for a few hours/overnight.

Cut into small squares and store in an airtight container.

Notes

*Fudge can be kept in a cool, dry place/or the fridge for a few weeks OR kept in the freezer for a few months.

November 25, 2016 By Sophia Brown

Baking/ Cake/ Chocolate

White Chocolate Ganache

This is perfect for drip cakes, on cakes as an icing glaze, drizzling for desserts, or for dipping strawberries into!

For drip cakes, I use my Perfect Buttercream icing, refrigerate the cake, then use this ganache to drip off the sides of the cake.

Weigh out white chocolate.

Add cream to bowl.

Heat 3 minutes/60 degrees/Speed 2.

Set timer for 6 minutes/60 degrees/Speed 2 and slowly add white chocolate melts through the MC hole throughout the 6 minutes.

If colouring, add gel food colouring. Mix 1 minutes/Speed 2.

Pour ganache into a glass/metal bowl and leave to cool/thicken on the benchtop before using.

Use a metal teaspoon to drip off the sides of a COLD cake (helps the drips stop from dripping down to the plate), then fill the top middle of the cake with ganache. Place in fridge to set.

Cold right out of the fridge – great for icing!

White Chocolate Ganache

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Ingredients

350 grams thickened cream
450 grams white chocolate melts
Optional: Gel food colouring

Instructions

METHOD (Thermomix):

Weigh out white chocolate and set aside.

Add cream to bowl. Heat 3 minutes/60 degrees/Speed 2.

Set timer for 6 minutes/60 degrees/Speed 2 and slowly add white chocolate melts through the MC hole throughout the 6 minutes.

If colouring, add gel food colouring. Mix 1 minutes/Speed 2.

METHOD (Stovetop):

Weigh out white chocolate and set aside.

Fill a small saucepan with 1-2 inches water, heat on low to medium heat and sit a medium sized glass/metal bowl in the saucepan.

Pour cream into bowl, and stir with a spatula/whisk for a few minutes to heat the cream.

Add melts, a few at a time and stir until chocolate is all melted into the mixture.

If colouring, add gel food colouring and mix until combined.

Notes

*DRIP CAKES: Pour ganache into a glass/metal bowl and leave to cool/thicken on the benchtop before using. Use a metal teaspoon to drip off the sides of a COLD cake (helps the drips stop from dripping down to the plate), then fill the top middle of the cake with ganache. Place in fridge to set. **ICING: Chill in fridge until thickened and spread on your cake/cupcakes. ***This can be premade and left in the fridge before use. Heat up in the microwave (or back in the Thermomix or stovetop) for a thinner consistency.

August 29, 2016 By Sophia Brown