Many of you know by now that I am slightly addicted to chocolate. I eat chocolate every day in one form or another, and it is usually 100% cacao from ChocoVivo, my favorite bean to bar chocolate shop in Los Angeles. We use their delicious chocolate in our cakes at the bakery as well.
Some days, I’m in more of a white chocolate mood. Enter cacao butter, chocolate’s better half. Cacao butter is the white fat from the cacao bean. It has that chocolatey flavor as well and when it is mixed with a bit of raw honey, it quickly turns into a super food and a super dessert. I originally made this Pistachio Rose White Chocolate with Shiva Rose, and I’m sharing it today on my blog with you. Enjoy this delectable version of white chocolate, mixed with fragrant dried roses and pistachios.
Photos by Kim Genevieve.
Pistachio Rose White Chocolate
Yields one 8 x 8 sheet of chocolate
1 cup cacao butter, chopped
1 cup coconut milk powder
1 teaspoon vanilla extract
2 tablespoons raw honey
Pinch of Himalayan pink salt
1/4 cup pistachios, shells removed
2 tablespoons dried rose petals
Line an 8×8 plate or pan with a sheet of parchment paper.
In a double boiler, melt cacao butter over low heat. It will look like melted butter. Off heat, whisk in the coconut milk powder. Continue to stir until completely smooth.
Add vanilla extract and salt to pot and stir. Allow to cool for about 10 minutes. Slowly stir in raw honey.
Pour white chocolate mixture onto piece of parchment paper. Sprinkle with dried roses and pistachios. Place in refrigerator until solid. Break or cut into pieces. Keep refrigerated or frozen until serving. Enjoy!