Recipes with White chocolate

Nougat bread with white chocolate

Scroll marcipanen out in approximately 20 x 30 cm. of icing sugar. Came on in slices, or butter nougat cold ganache of pistachio butter with a knife, the mass on and scroll as a roulade. Brush the bread with white chocolate, let it stiffen and hold the white c

Marzipan-kirsebærguf

Let the half dl. Cherry drip totally of, and pat dry with paper towels. Let drain and chop them roughly the rest. Knead the chopped cherries thoroughly into the marcipanen, and add the liqueur a little at a time, so the mass does not become too wet. Rolled

White chocolate-limone

Melt butter, chocolate and cream together over the water bath and let it cool. Stir so the few drops of essence in. Alternatively can also be used a few drops of orange liqueur. Let the mass to cool and congeal into a few hours. Tril as bullets, but keel regul

Filled chocolate pistacier

Melt the white chocolate over the water bath. Whisk gently pistachio mass in it and knead it with marzipan and cinnamon. Let this bunch of lie cold in 30 minutes. The tril for rods, and part in approximately 30 pieces. These rolled into balls that are ready

White chocolate parfait

Sugar and water boil up. Poured over æggeblommernr and warmed up to 72 °. Poured into the mixer and stir into it will be cold. Gelatin mixed with the white chocolate and mixed into the egg yolks. The whipped cream is added and all mix gently together. Put in t

White chocolate ice cream

Melt the chocolate in a Bain Marie. Beat the egg yolks and honey to it is tygt and almost white. When the chocolate is finger warm touched it in egg mixture. Whip the cream almost rigid. turn it gently in egg mixture. Add if necessary. daimkugler or g

White pistachio Praline

Rinse the pistachio kernels and let them dry. Share the chocolate into smaller pieces. Melt the chocolate on low heat, stir in pistachio nuts in the melted chocolate. Pour the chocolate mixture into the mould and style it in the fridge. Cut the rigid mass out

Tricolorchokolade

Melt the various kinds of chocolate one at a time. Pour some sort of chocolate in the bottom of small confections molds and let it congeal. Continue with the other types of chocolate and let every kind of stiffen. Attempts to spread the various chocolates even