Introduced in 1955 first by Herbert Candies, Mars Inc. was the first to actually produce white chocolate in the US. They had seen the product made in Europe just one year earlier. With the introduction of Nestle’s Alpine White Chocolate bar, America began its love for the white chocolate and chopped almonds confection. In Britain white chocolate is sold by Cadbury.
White chocolate can be difficult to work with however; some brands respond better to baking than other, and other have a tendency to brown from being baked.
Around this time of year, as a creative fun gift, my sister will make chocolate covered pretzels and chocolate molds for Christmas parties they are invited to. White chocolate is the best for making colorful chocolates and my sister is the best at making the chocolates so good they melt in your mouth! Try out these mocha recipes; they’re sure to make your mouth water!
Classic White Chocolate Mocha: 1oz. Torani White Chocolate Sauce, 8oz. Milk 1-2 Shots Espresso.
Black ‘n’ White Mocha: 1/2oz. Torani Chocolate Mocha Sauce, 1/2oz. Torani White Chocolate Sauce, 8oz. Milk, 1-2 Shots Espresso
Seville Mocha: 1oz. Torani White Chocolate Sauce, 1/2oz. Torani Mandarin Orange Syrup, 8oz. Milk 1-2 Shots Espresso.
*Steam Torani and milk, add Espresso to a 16oz. glass and pour flavored milk over. Garnish with wipped cream and cocoa powder, if desired.
** For iced mochas, combine Torani and milk in a 16oz. glass of ice, stir well and pour espresso (preferably chilled) over. Stir again and garnish with whipped cream and cocoa powder, if desired.