Green & Black's Organic White Chocolate Description
- Organic White Chocolate
- Made With Fragrant Madagascan Vanilla
- 30% Cacao
- Usda Organic
- Non-Gmo Project Verified
- Fairtrade
Directions
Store in a dry cool place. Please recycle.
Free Of
GMOs.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Supplement Facts
Serving Size: 10 Pieces (30 g)
Servings per Container: 3
| Amount Per Serving | % Daily Value |
|
| Calories | 170 | |
|
| Total Fat | 11 g | 14% |
|
| Saturated Fat | 7 g | 35% |
|
| Trans Fat | 0 g | |
|
| Cholesterol less than | 5 mg | 1% |
|
| Sodium | 30 mg | 1% |
|
| Total Carbohydrate | 15 g | 5% |
|
| Dietary Fiber | 0 g | 0% |
|
| Total Sugars | 15 g | |
|
| Includes Added Sugars | 12 g | 24% |
|
| Protein | 2 g | |
|
| Vitamin D | 0.3 mcg | 0% |
|
| Calcium | 90 mg | 6% |
|
| Iron | 0 mg | 0% |
|
| Potassium | 110 mg | 2% |
|
Other Ingredients: Organic white chocolate (organic cane sugar, organic cocoa butter, organic milk, organic soy lecithin, organic vanilla bean, organic vanilla extract).
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Chocolate Thumbprint Cookies With Pistachio Cream
Thumbprints are high on the list of favorites for many cookie lovers. It’s the slightly gooey dollop in the center of buttery shortbread that makes knees buckle and hearts go pitter-patter. In this recipe, rich chocolate shortbread (made with coconut sugar!) is paired with a velvety pistachio cream, taking an established winner into new blue-ribbon territory.
Chocolate Thumbprint Cookies With Pistachio Cream
- 4 Tbsp. unsalted butter
- ? cup coconut sugar
- 1 large egg (yolk only)
- 1 tsp. vanilla extract
- ¼ tsp. pistachio extract
- 1-¼ cups flour
- ? cup cocoa powder
- 6 Tbsp. white chocolate
- 3 Tbsp. pistachio butter (or pumpkin butter)
- ½ tsp. sea salt
- ½ cup coarsely chopped pistachios
- Preheat oven to 350 degrees F. Line baking sheet with parchment paper.
- In bowl of stand mixer, beat together butter and sugar until light and fluffy, about 3 minutes.
- Add egg yolk, pistachio extract and vanilla extract and blend until combined.
- Slowly add flour and cacao powder and blend on low until stiff dough forms. (Note: Add small bit of milk of choice if crumbly.)
- Roll dough into silver dollar-sized balls and arrange on prepared baking sheet.
- Using thumb or measuring spoon, press balls in center to flatten slightly and form indentation.
- Bake for 8-10 minutes, until edges are puffed and slightly darkened.
- In microwave-safe bowl, warm white chocolate in 30-second increments until melted.
- Stir pistachio butter into white chocolate until smooth.
- Fill cookie indents with mixture, sprinkle on pistachios and sea salt and cool cookies on wire rack until centers are set.
Note: Feel free to add fewer nuts to some, or leave off entirely, for added variety.
Get the sweet ingredients you’ll need!
