Frozen Chocolate Banana Bites

July 11th, 2011 § 0 comments § permalink

Makes 8 servings


4 bananas
8 wooden skewers
Parchment paper
80% dark organic chocolate bar
Organic White chocolate bar
¼ teaspoon cinnamon
1 pinch cayane pepper
½ teaspoon coarse sea salt
¼ cup walnuts, chopped
Zest of 1 lime
Zest of 1 orange
¼ teaspoon fresh nutmeg
¼ teaspoon fresh grated ginger


Cut bananas in ¼’s or ½ depending on size. Place parchment paper on a baking sheet. Skewer bananas, ready for dipping. Simmer enough water to cover the bottom of a large sauce pot. Take a metal or glass bowl and place over boiling water, being careful not to let the water touch the bowl. In one bowl, break up dark chocolate and add cayenne & cinnamon, place over water and stir till melted. In the other bowl break up white chocolate, adding in ginger, nutmeg, and citrus zest. mix till melted.

Dip ½ of the skewers in the dark chocolate, and the other ½ in white chocolate. Sprinkle the white chocolate skewers with the chopped walnuts, and the dark with the sea salt. Place on parchment and put in freezer for about 45 minutes to 1 hour.

Lavender White Hot Chocolate

February 2nd, 2011 § 0 comments § permalink

Serves 4-5


1 cup water
1 lemon myrtle tea bag or 1 tablespoon lemon myrtle tea
1 tablespoon fresh lavender leaves
1 vanilla bean, split open
½ cup light brown sugar
4 cups milk
8 ounces white chocolate, chopped fine
Lavender leaves, for garnish
Bee pollen, for garnish (optional)


In a large sauce pan add 1 cup water, the myrtle tea, lavender leaves and vanilla bean. Bring to a boil, reduce heat and allow to boil gently on low for about 5 minutes or until infused with the essences of the teas and lavender. Take out vanilla bean, set aside and allow to cool a little. Strain syrup. Scrape vanilla bean and place the syrup, and then vanilla bean scrapings back in the pot. Add the brown sugar, milk and heat to just before boil, stirring often or about 3-4 minutes (do not let it boil). When the mixture is hot, add the chocolate and stir until all chocolate is incorporated and the mixture is smooth and is the consistency of light cream or half and half. To serve, garnish with 1 lavender leaf and a pinch of bee pollen.

© Recipe Property of Ger-Nis

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