WHITE CHOCOLATE, RASPBERRY AND ROSE WATER SQUARES
Satisfy your springtime sweet tooth with these White Chocolate, Raspberry and Rose Water Squares. Made with white chocolate, brown sugar, rose water and more, these White Chocolate, Raspberry and Rose Water Squares are the perfect treat to welcome springtime.
Provided by My Food and Family
Categories Holiday & Special Occasion Recipes
Time 55m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Chop 4 oz. chocolate. Combine flour and baking powder. Whisk eggs, butter, rose water and vanilla in large bowl until blended. Stir in sugar. Add dry ingredients; mix well.
- Add chopped chocolate and raspberries; stir.
- Pour into 8-inch square baking dish sprayed with cooking spray.
- Bake 35 to 40 min. or until toothpick inserted in center comes out clean. Cool completely.
- Melt remaining chocolate. Drizzle over dessert.
Nutrition Facts : Calories 200, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 40 mg, Sodium 115 mg, Carbohydrate 0 g, Fiber 0.7634 g, Sugar 0 g, Protein 2 g
CHOCOLATE ROSES
Now this is how you top a chocolate cake! These delightful chocolate roses can be used as edible decorations for a cake or to create a basket of blooms. You can also use it as a modeling clay for making other figurines and objects. The soft pliability makes it easy to work with. From What's Cooking America. Roses will harden after a few days and can be saved by storing in a cool, dry place. We have not made this yet, so 1 dozen is a guestimate. We're also guessing that you could use white chocolate and a drop or two of food coloring for different colored chocolate clay. Put here for safe keeping. Great visual demonstration at http://www.youtube.com/watch?v=RrsgFcE1xMc
Provided by 2Bleu
Categories Dessert
Time 2h30m
Yield 1 dozen
Number Of Ingredients 2
Steps:
- In a shallow bowl, melt the chocolate in microwave for 2 minutes; stir. NOTE: Be careful so that the temperature does not exceed 100 degrees F. If chocolate is not completely melted, return to microwave for 30 seconds at a time and stir until smooth.
- Add corn syrup to the chocolate and mix well. Using a rubber spatula, stir and fold mixture, scraping the sides and bottom of the bowl well, until no shiny syrup is visible and the mixture forms a thick ball.
- Pour mixture onto a waxed paper sheet and spread with the spatula until it's about 1/2-inch thick; let it sit and stiffen, uncovered, for about 2 hours. Use at once or store in an airtight container at room temperature for up to 1 month.
- TO MAKE CHOCOLATE ROSES: Knead a handful of clay at a time on a work surface until it is soft and pliable like Play-Doh.
- Roll dough into twelve (12) 1/2-inch diameter balls of clay. Place the balls on waxed paper or plastic wrap about 1-inch apart. Using your fingers, press in the center and then on either side, flattening the disk into 1-inch flat disks about the size of a quarter (leave the top edge thinner than and bottom edge. Repeat with the remaining disks.
- Remove one disk and curl it into a "teepee" shape, narrow at the top and wider at the bottom, (this will be the center of the rose. Wrap the next disk around the opening of the teepee and the third disk at the back of the teepee - this is the rose bud. Continue adding disks which will look like petals. Continue adding petals, placing them in between slightly lower than previous row.
- For a fuller flower, continue adding petals in this manner. As you form petals, you gently roll or curl the right edge of the petal downward. Pinch off any excess chocolate clay at the base of the rose to make more balls.
- NOTES: If the clay balls or petals become too soft from your body heat, let sit at room temperature for at least 10 minutes. To periodically cool you hands, grasp a cold glass. To make larger roses, make larger chocolate clay balls.
WHITE CHOCOLATE WHIPPED CREAM
Make and share this White Chocolate Whipped Cream recipe from Food.com.
Provided by tazdevilfan
Categories Dessert
Time 10m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Place white chocolate in a small microwave-safe cup.
- Microwave at medium (50%) for 1 minute.
- Stir until smooth.
- Cool slightly.
- In a chilled medium bowl, using a hand-held electric mixer set at medium speed, beat the cream with the vanilla just until soft mounds begin to form.
- Stir a few tablespoons of the cream into the white chocolate to lighten it.
- Reduce to low speed and beat the white chocolate into the whipped cream.
- Continue to beat until soft peaks form.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 245, Fat 24.3, SaturatedFat 15.1, Cholesterol 82.5, Sodium 29, Carbohydrate 5.9, Sugar 4.3, Protein 1.6
WHITE CHOCOLATE WHIPPED CREAM
Yield Makes about 1 cup
Number Of Ingredients 2
Steps:
- Combine chopped white chocolate and 2 tablespoons whipping cream in small metal bowl. Set over small saucepan of simmering water and stir until white chocolate melts and mixture is smooth. Remove bowl from over water. Cool white chocolate mixture 10 minutes. Beat remaining 1/2 cup chilled whipping cream in medium bowl until soft peaks form. Whisk in white chocolate mixture. (Can be prepared 1 day ahead. Cover and refrigerate.)
WHITE CHOCOLATE ROSES
Steps:
- Soften the white chocolate plastique so that it is malleable. Knead the mixture on parchment paper as if it were bread dough. It should feel dry to the touch like Play-Doh, and you should be able to mold small chunks of it without it sticking to your fingers. If it is too sticky, you can sift some cornstarch over it to dry it up. Divide the dough into 3 or 4 different disks if you plan to knead in food coloring. To color the plastique, use parchment paper over your work surface and latex or vinyl gloves. Add a few drops of food color to each disk of white chocolate plastique to create different hues for roses and leaves. Knead the color in until it is fully incorporated and you achieve the shade you like.
- For the roses, roll out a disk of the plastique on parchment paper with a rolling pin as if it were a pie dough. Roll it until it is thin, about 1/4 inch. Then, make small circles using the back of a pastry bag tip. If you don't have a pastry bag tip, you can use a bottle top from a milk jug or anything that will cut uniform circles about 1-inch in diameter. Separate the circles (which we will now call "petals") on the parchment paper, and flatten the outer edges of each petal with the back of a spoon to make them almost transparent.
- Peel up the first petal off the parchment paper (a small offset spatula helps with this job) and roll it tight, like a cigar. Pick up the next petal and wrap it around the first one. Each petal should get successively looser and wider, mimicking the way a rose in full bloom opens. You can attach as many petals as you like to create the style of rose bouquet you want. Place each completed rose on a plate covered with parchment paper, wrap the plate with plastic wrap, and put in the refrigerator until you are ready to use them.
- To make leaves to round out your bouquet, add a few drops of green food coloring to a disk of the white chocolate plastique, roll it out thinly as above, then use a paring knife to cut free-form leaf shapes. Once you have completed a number of roses and leaves, you can form a bouquet in a plastic cup that fits inside a flower vase.
More about "white chocolate roses food"
GORGEOUS CHOCOLATE ROSES RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.3/5 (32)Total Time 1 hrCategory Dessert, Cookies & Candy, CandyPublished 2009-01-22
- Begin by kneading your chocolate plastic until it is smooth and supple. If you are using white chocolate plastic, knead it in powdered sugar, and if you are using milk or dark chocolate plastic, knead it in unsweetened cocoa powder.
- Dust your work surface and a rolling pin with powdered sugar or cocoa powder, and roll the chocolate plastic out into a very thin layer, less than 1/8” thick.
- Use a small round cutter to cut circles from the plastic. For one full-sized rose, you will need nine circles, and for rosebuds, you will need 4-5. The size of the circle cutter determines the size of your finished rose.
- Begin by forming the center of your rose: take one of the cut circles and roll it into a cylinder. Leave a small hole at the top of the cylinder, and a larger hole at the bottom.
- Take another circle, and use your fingers to flatten one end of it until it is paper-thin. This will be the top of the petal, and it helps give the rose a more delicate look.
- Thin out the edge of another circle to add a second petal to your blossoming rose. The trick to getting a lifelike rose is to slip the second petal underneath the edge of the first one.
- Use the remaining five petals to add a second layer to the rose, thinning the top edges as before, and sliding the edge of each new petal under the previous one as with the first layer.
- Allow the roses to sit at room temperature and dry for 24 hours. Once set, they can be stored in an airtight container indefinitely.
HOW TO MAKE CHOCOLATE ROSES: 13 STEPS (WITH PICTURES ...
From wikihow.com
60% (5)Published 2011-04-16Estimated Reading Time 4 mins
- Melt down 8 oz. (28.35 ml) of semisweet chocolate in a microwave safe bowl. Start the time for 1 minute. Remove and stir with a heatproof spatula until melted pieces blend with any chunks still left.
- Add 1/3 cup (78 ml) of corn syrup to chocolate and blend well. Scrape any remaining syrup from the measuring cup and around the edges of the bowl as you mix the ingredients.
- Set a 1 foot (30.5 cm) piece of plastic wrap on the counter. Pour mixture onto one end of the wrap. Fold the other ends in to enclose chocolate. Refrigerate for 1 hour.
- Remove from the refrigerator and touch to test hardness. The chocolate should feel like dough or pliable clay, soft to the touch but will still hold its shape.
- Tear off 1 foot (30.5 cm) of wax paper and set it on the counter. Also place a cookie sheet on the counter with another piece of wax paper on top.
- Knead chocolate clay until it is soft and easy to mold. Try to use mostly the tips of your fingers since the palms of your hands are the warmest part and the heat can make the clay too soft.
- Separate chocolate into small balls roughly 1/2 inch (1.3 cm) in diameter. Place on 1 end of the wax covered cookie sheet.
- Keep 1 ball on the wax paper on the counter. Using a butter knife, flatten the clay and spread it out to desired size. The middle of the chocolate clay strip and 1 edge should be thicker than the rest.
- Curl the chocolate so that it tapers on the top. This should resemble the bud in the center of a rose. Gently press back a little of the top of the clay petal.
- Repeat molding process and place second piece of chocolate clay around the bud. Press back the top edges of the petal.
ROSE WHITE HOT CHOCOLATE - FEAST + WEST
From feastandwest.com
5/5 (1)Total Time 15 minsCategory Warm DrinksCalories 695 per serving
- In a medium saucepan over medium-low heat, stir together cream, vanilla and white chocolate until chocolate has melted. Bring mixture to a low simmer (but don't allow a boil).
WHITE CHOCOLATE ROSE-PRINT CAKE - FOOD TO LOVE
From foodtolove.co.nz
Cuisine Modern AustralianCategory Afternoon TeaServings 3Total Time 1 hr
- Trim cakes. Secure cakes to boards. Using spatula, spread cakes all over using two-thirds of the ganache.
- Using tape measure, measure the circumference and height of the cakes and add 1cm (½ inch) to each measurement. Using sharp knife and ruler, cut 3 rectangles from the transfer sheets using these measurements. Reserve any leftover transfer sheet.
- Melt chocolate in medium bowl over medium saucepan of simmering water (don't allow water to touch base of bowl). Place one cut transfer sheet, print-side up, on a clean surface. Using spatula, spread sheet with one-third of the melted chocolate. Chocolate should be 3mm (-inch) thick to make it easy to handle. Leave chocolate to set for a few minutes, then carefully pick up transfer sheet and move to a sheet of baking paper (this neatens the edges). While the chocolate is still wet to the touch, and before the edges have begun to set, carefully pick up the top two corners and wrap the transfer sheet around one cake, chocolate-side in. Repeat with the remaining transfer sheets, chocolate and cakes. Stand 20 minutes then remove the backing paper. (To remove the backing paper, start from one top corner and carefully peel paper away.)
- Spread remaining chocolate over any leftover pieces of transfer sheet, leave to set completely before removing the backing paper. Using both fluted cutters, cut out rounds from sheet. Top cakes with remaining ganache, then chocolate rounds. Tie ribbon around cake, finish with a bow.
CHOCOLATE ROSE CUPCAKES - SUGARHERO
From sugarhero.com
5/5 (2)Total Time 1 hr 53 minsServings 16Calories 622 per serving
- Preheat the oven to 350 F. Line 16-18 cupcake cavities with paper liners. (If you’re not using the large rose liners, you might get up to 18 cupcakes from this recipe.)
- Combine the egg whites and the granulated sugar in the bowl of a large stand mixer, and whisk them together. Choose a small saucepan that lets you fit the base of the stand mixer snugly into the top of the saucepan—this is your makeshift hot water bath. (Alternately, you can use a different bowl or an actual bain marie and then transfer the mixture to a mixing bowl once it’s heated.) Add an inch of water to the bottom of the saucepan, and bring the water to a simmer.
- Place the white chocolate in a microwave-safe bowl, and microwave the chocolate until melted, stirring after every 30 seconds to avoid overheating the chocolate. Remove the melted chocolate from the microwave, and stir until smooth. Add the corn syrup and stir until the mixture is thoroughly combined. It will get thicker.
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