White Chocolate Ginger Confections
Nutritional values
(Percentage of daily recommendation)
| Calorie | 255 cal. | (12 %) | ||
| Protein | 5.82 g | (6 %) | ||
| Fat | 22.87 g | (20 %) | ||
| Carbohydrates | 17.94 g | (12 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 0.3 g | (1 %) |
| Vitamin A | 16.94 mg | (2,118 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 0.24 mg | (2 %) | ||
| Vitamin B₁ | 0.01 mg | (1 %) | ||
| Vitamin B₂ | 0.03 mg | (3 %) | ||
| Niacin | 0.16 mg | (1 %) | ||
| Vitamin B₆ | 0.02 mg | (1 %) | ||
| Folate | 2.63 μg | (1 %) | ||
| Pantothenic acid | 0.02 mg | (0 %) | ||
| Vitamin B₁₂ | 0.02 μg | (1 %) | ||
| Vitamin C | 0.51 mg | (1 %) | ||
| Potassium | 73.33 mg | (2 %) | ||
| Calcium | 18.45 mg | (2 %) | ||
| Magnesium | 8.89 mg | (3 %) | ||
| Iron | 2.51 mg | (17 %) | ||
| Zinc | 0.1 mg | (1 %) | ||
| Saturated fatty acids | 15.14 g | |||
| Cholesterol | 8.42 mg |
Ingredients
- Ingredients
- 125 grams Sour cream
- 300 grams white Couverture
- 100 grams candied ginger (finely chopped)
- 100 grams thin Chocolate wafer (from package, ready to use)
- vegetable oil (for frying)
- Glass noodles
- 30 grams white Couverture
- 1 Tbsp cocoa powder
Preparation steps
In a small saucepan, heat chopped chocolate with sour cream over low heat and stir frequently until chocolate is melted and mixture is smooth. Mix in ginger.
Line a small, square pan, about 12 x 12 cm (approximately 5 x 5 inches), with plastic wrap. Spread a thin layer of chocolate crean in bottom of pan. Refrigerate until chocolate cream solidifies. Leave remaining chocolate cream over hot water bath to keep warm. Place chocolate waffles over chocolate cream layer in pan. Repeat layers and refrigerate between each layer until chocolate solidifies and chocolate mixture is final layer. Cover with plastic wrap and refrigerate overnight.
With a sharp knife, cut into cubes, each about 2.5 x 2.5 cm (approximately 1 x 1 inch).
For decoration, heat oil in a pan. With scissors, cut cellophane noodles into small pieces and fry. Drain on paper towels.
Melt chopped chocolate in a double boiler. Decorate each cube with chocolate and top immediately with cellophane noodles. Let dry and dust with cocoa powder. Arrange on a plate and serve.
