I made white chocolate from scratch using another always-fabulous Hannah Kaminsky recipe. It was truly delightful tasting – while I have always savored memories of loving white chocolate as a kid, I have not liked it’s super sweet taste for a long time (and I haven’t had any at all since before I became vegan, since it is harder to find vegan versions in local stores). The outcome of this recipe was creamy and delicious, and much less “too sweet” than I recall the white chocolate of my childhood tasting like.
ohhhhhh mmmmyyyyyyy….
this is amazing!
do you think it would work cut into chips in ice cream? there’s this persian ice cream from my childhood that had creamy white chips in it..i am totally going to make it!!
i cant wait till you come!!!!! ahhhh!!
yeah, i’m sure it would work. yum! what is the flavor of the ice cream? can we try it when i visit?
The ice cream is called Bastani-Sultanieh and its a saffron rosewater ice cream that is super creamy with white chips sandwiched between wafers. Oh my…
I was thinking of making it, but separately and then mixed: so, saffron cream with white chocolate chips swirled into rosewater ice cream with pistachio bits..
Ok I’ll stop babbling now, but I am super excited to cook up some crazy stuff together!
I’ve been wanting to make this for ages – if I ever get my hands on some cocoa butter!!!
Marika, this recipe is easy and fast, and thus is totally worth making any time! I found the food grade cocoa butter at my local health food store, and it wasn’t too expensive!