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White "Chocolate" Roughy
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<blockquote data-quote="clearviews" data-source="post: 162615" data-attributes="member: 20752"><p>I think that once you make the white chocolate you won't need to use it for anything else. </p><p>You could tweak the chocolates and dip some in melted dark chocolate, top with pieces of pecan, walnut, hazelnut or pistachios and give them as homemade presents for Christmas to those you love and appreciate low carb treats. The cocoa butter keeps very well, years in the fridge I believe.</p></blockquote><p></p>
[QUOTE="clearviews, post: 162615, member: 20752"] I think that once you make the white chocolate you won't need to use it for anything else. You could tweak the chocolates and dip some in melted dark chocolate, top with pieces of pecan, walnut, hazelnut or pistachios and give them as homemade presents for Christmas to those you love and appreciate low carb treats. The cocoa butter keeps very well, years in the fridge I believe. [/QUOTE]
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