This time of the year is frantic. Everyone is running around to finish up loose ends before the end of the year and people stressed about finding the perfect Christmas present. I am typing this within hours of leaving to go to Melbourne for the holidays haha.
Luckily, me, my partner and his family are not exchanging presents this year. We’ve shaken hands, made pinky promises and asked to swear to not give each other presents…. except homemade food presents!
I love making edible presents for others as you can customise it to the exact of your loved one. For example, you can adjust the sweetness level, add different textures and toppings. This festive white chocolate bark is so versatile and I often use it to decorate cakes!
Unlike making cacao chocolate from scratch, homemade white chocolate has the following key ingredients:
- Cacao butter
- A binder e.g. nut, seed or coconut butter
Cacao butter and a sweetener don’t naturally emulsify unless you’re using mixing really small amounts of each ingredient. The sweetener often sinks to the bottom and the melted golden cacao butter floats. A binder or emulsifier is often needed so I use nut or seed butter. Commercial white chocolates usually use soy lecithin which acts as an emulsifier.
I got my ingredients for this recipe from my local Naked Foods bulk foods store which is my favourite place to source ingredients for one-off presents for friends/family. They also have a huge range of covered-chocolate nuts and fruits which are perfect for presents!
I created a video of this recipe on my YouTube channel too!
If you try this recipe, I would love to hear about it! Comment below or, if you post it on social media, tag @rainbownourishments and #rainbownourishments!
This post was sponsored by Naked Foods. However, as always, all opinions expressed in this post are 100% my own. Thank you for supporting the brands that allow Rainbow Nourishments to be sustainable.
- 2 cups cacao butter
- ½ cup nut butter (I used a combination of cashew and coconut)
- ¼-1/2 cup maple syrup
- Goji berries
- Crushed pistachios
- Whatever else you might desire!
- Very gently melt cacao butter in a small saucepan.
- Mix maple syrup and nut butter into cacao butter.
- Whizz with a hand blender until smooth and silky.
- Pour mixture onto a lined tray.
- Gently sprinkle decorations on wet cacao mixture.
- Set aside in the freezer for 30 minutes or until chocolate has set.
- Remove chocolate from freezer, chop with a sharp knife and enjoy!
- Keep leftovers in the fridge or freezer in an airtight container