Chopped toasted cashews were added to a basic English toffee recipe, then dipped in milk or white chocolate and given an outer layer of chopped cashews. (Click on photo to see larger image.)
English toffee is rather easy to make — I based my cashew-loaded version on Carole Bloom’s recipe, but most recipes I’ve found use near-identical formulas. Bloom instructs us to roll the dipped toffee in chopped nuts, coating the piece entirely. I found that to be overkill and decided to have just one side covered with nuts, with a cashew half garnishing the top.
To get the chopped cashews on just one side of the dipped toffee, have a shallow pan filled with toasted chopped cashews (about two to three cups worth) ready to go before tempering the chocolate. Place each freshly dipped toffee piece onto the cashews, gently press a whole cashew onto the top (using this pressure to also press the toffee into the cashew pieces), and let each piece sit until the chocolate is set enough for you to safely move them to another pan. As you take the set toffee pieces off the pan, redistribute the remaining chopped cashews to ensure all subsequent pieces also get a nicely cashewed bottom.
The Carole Bloom recipe I used is from her book Truffles, Candies, and Confections, Ten Speed Press, 2004, p.156-157.
The white-chocolate-based ganache was so creamy and soft that the truffle centers barely held their shape before they were dipped. (Click on photo to see larger image.)
Unable to find a trustworthy cappuccino truffle recipe with a white-chocolate-based ganache (I was trying to please both a coffee lover and a chocolate hater), I decided to adapt truffle goddess Carole Bloom’s cappuccino truffles recipe, which in its original form has a dark-chocolate ganache base.
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.
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