White chocolate brownies with white and dark chocolate chunks. The dark chocolate chunks in these bars are actually Guittard's L’Etoile du Nord 64 percent semisweet chocolate wafers.
(Click on photo for larger image.)
I was seeking a relatively easy cookie or bar recipe that called for a lot of white chocolate, milk chocolate, or both. I came across this fabulous recipe in Janice Wald Henderson’s appropriately named cookbook White Chocolate. The recipe calls for 1 pound of white chocolate and 8 ounces of dark chocolate. Since I had over 5 pounds of white chocolate to use up, I baked up two batches — one batch with walnuts, one without.
Honey and tahini ganache with toasted sesame seeds, from Paul A. Young's "Adventures with Chocolate." (Click on photo for larger image.)
I received Paul A. Young’s Adventures with Chocolate as a birthday gift. I’d never heard of Young before, but by perusing the text and images of this entertaining book, I discovered he’s a serious chocolatier with a bold streak of whimsy, as evidenced in part by such recipe titles as “Fig and Date Tarts with Cumin-Chocolate Syrup,” “Basil and Lemon-Thyme Ganache,” and “Honey-Cured Bacon, Stilton, and Chocolate Sandwich.” Most of the recipes in this book are must-tries, but I started with the Honey and Tahini Ganache with Toasted Sesame Seeds because it looked easy [read: required no tempering or dipping] and called for ingredients easily found at the supermarket — or at least I had initially thought so. . .
White chocolate, cherry, and ice-cream-cone bark. With chocolate sprinkles. (Click on photo for larger image.)
Source or inspiration for recipe: Original recipe inspired by fond memories of jimmie-coated ice cream scoops in cones.
Yield: Two large (approx. 11×17″) slabs of bark (This is actually a double recipe that is easily halved.)
- 2 lbs. white chocolate couverture, tempered in an extra-large bowl
- 12 sugar cones (usually one package), broken into medium-sized pieces (about 1 inch each)
- 8 oz. dried tart cherries, such as Trader Joe’s
- 3 – 4 oz. (a generous 1/2 cup) real chocolate sprinkles (Not the supermarket variety made with wax, please. Try Guittard’s, which you can get via King Arthur’s Flour Catalog, among other places.
Source or inspiration for recipe:
Most of the toppings on this pretzel-peanut bark are loose and will soon fall off! (Click on photo for larger image.)
Two large (approx. 11×17″) slabs of bark (This is actually a double recipe that is easily halved.)
- 2 lbs. milk chocolate couverture, tempered
- 4 cups thin salted pretzels, broken into medium-sized pieces (about 1 inch each)
- 2 cups unsalted dry roasted peanuts