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Treat yourself to elegance: luxurious white chocolate and speculoos candies with a crunchy touch of Kataifi

Treat yourself to elegance: luxurious white chocolate and speculoos candies with a crunchy touch of Kataifi

These candies combine the silky richness of white chocolate with the aromatic depths of speculoos and the unique texture of kataifi, creating a confection that is as visually impressive as it is delicious. Each bite offers a multi-step experience, from the smooth melting of chocolate to the crispy kataifi and velvety speculoos topping. This recipe not only delights the taste buds but also adds a touch of sophistication to any dessert table.

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Why you'll love it: These candies are a true testimony to the magic of the combination of textures and flavors. The creamy white chocolate perfectly complements the spicy and ginger notes of the speculoos, while the kataifi adds an unexpected and delicious crunch. If you're looking to impress at a party or simply treat yourself to a luxurious treat, these candies will not disappoint. It is also a pleasure to make, allowing creativity in the kitchen.

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Perfect occasion: Ideal for elegant gatherings, holiday celebrations or as a sophisticated gift, these candies are sure to delight. Serve them at your next dinner party, bridal shower, or wrap them nicely for a thoughtful, homemade holiday gift. They are also perfect for a quiet evening, accompanied by a cup of your favorite coffee or tea, transforming a simple moment into a special one.

Decorating Tips: replaces the word nice with empty enhance their visual appeal, you can sprinkle these candies with edible gold dust or drizzle them with a contrasting dark chocolate. For an even more festive look, place each candy in a small paper cup and arrange them in a decorative box or on a tray garnished with fresh berries or mint leaves.

Ingredients:

  • 300 grams of white chocolate
  • 20 grams + 175 grams of cookie butter (similar to speculoos dough)
  • 20 grams of butter
  • 30 grams of kataifi, finely chopped
  • Almond milk mixed with egg yolk for brushing (optional)
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Instructions:

  1. Start by melting 150 grams of white chocolate in a bain-marie, making sure the bowl does not touch the water below.
  2. In another pan, gently heat 20 grams of cookie butter over low heat until it becomes liquid. Transfer it to a piping bag.
  3. Pour lines of melted cookie butter into a silicone mold, then pour a layer of melted white chocolate on top. Place in the refrigerator until the chocolate sets.
  4. In a pan, melt the butter and add the chopped kataifi. Cook until golden brown, then reduce heat and stir in 175 grams of cookie butter until well combined. Let the mixture cool, then transfer it to a piping bag.
  5. Melt the remaining 150 grams of white chocolate in a bain-marie. Pour the kataifi and cookie butter mixture over the set chocolate base, then cover with melted white chocolate, smoothing evenly.
  6. Refrigerate the mold until the chocolate is completely set. For faster setting, place it briefly in the freezer.
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