Here we’re basically following Hannah Kaminsky’s white chocolate recipe, with just a couple of variations:
- We don’t use soy in our cooking, therefore we had to substitute something for the soy milk powder: first we tried dehydrating some rice milk to make our own powder (which is ok but requires advance preparation and you never know when a chocolate craving is going to attack…); our last batch was made using creamed coconut, ground into a paste: it worked perfectly, and the coconut aroma did not overpower the rest of the ingredients.
- We basically halved the amount of sugar in the recipe, since we were aiming for the non-candy taste.
- We added some frozen blueberries to the bottom of the silicone moulds, just before pouring the mixture and refrigerating
The result? Cute little yummy hearts that barely lasted the time to take the picture… yes, it’s definitely becoming a trend in our cooking sessions…