Chocolates El Rey
Born in Venezuela, Growing Worldwide

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  El Rey Icoa White Chocolate
   
 

You'll be surprised by how much flavor from the non-deodorized cacao butter carries through to
the finished product!

courtesy of:
Steve Klc of pastryarts.com

Ingredients

Tart shells, pre-baked

8 ounces marscapone cheese

1 ounce honey

1/8 teaspoon ground cinnamon

1/8 teaspoon grated nutmeg

6 ounces El Rey Icoa White Chocolate

  1-800-357-3999
www.chocolates-elrey.com

 
 

Directions

 

Heat the marscapone cheese, honey and spices slightly, stirring to combine.

Bring to just under a boil, remove from heat, cover and allow the spices to infuse for at least 10 minutes.

Melt white chocolate and set aside.

Slowly add about the marscapone cheese mixture to the chocolate, stirring gently with a rubber spatula to combine.

Do not whisk.

Pour into pre-baked tartlet shells right away and allow to set completely.

Dust the top of each tartlet lightly with a little cocoa powder or dark chocolate shavings for contrast.

Note: the final consistency of the filling mixture may be adjusted by either increasing or decreasing the amount of marscapone cheese.
Another good variation is to add grated orange zest to the spices. For this recipe use the zest of one whole orange, finely chopped and infused with the marscapone and honey. The zest does not have to be strained out.

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