A white chocolate Christmas bar using Belcolade white chocolate

All the smells and flavours of Christmas in a chocolate bar

Christmas chocolate

Ingredients

1kg Belcolade white chocolate

70g cocoa butter

12g ground cinnamon

5g ground ginger

4g ground nutmeg

2g star anise

Method

Melt the chocolate and add it to your chocolate refiner, add the powder and allow the machine to grind for at least 2 hours, then add your melted cocoa butter.

After this time has passed ensure your chocolate is smooth and then temper before pouring into bar mould.

A visual delight – and taste sensation!

 

Strawberry and yoghurt chocolate

Ingredients

1kg Belcolade white chocolate

100g cocoa butter

200g Sosa Freeze Dried strawberry powder

50g Sosa Mediterranean yoghurt flavouring powder 

Method

Melt the chocolate and add it to your chocolate refiner, add the powder and allow the machine to grind for at least 2 hours, then add your melted cocoa butter.

After this time has passed ensure your chocolate is smooth and then temper before pouring into bar moulds.

 

Toffee apple chocolate

Ingredients

1kg Belcolade Amber chocolate

100g cocoa butter

200g Sosa Freeze Dried apple powder

Method

Melt the chocolate and add it to your chocolate refiner, add the powder and allow the machine to grind for at least 2 hours, then add your melted cocoa butter.

 

 For more recipes download our magic of Christmas magazine

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