Packaged in a festive tin or cellophane bag, this is a colourful, sweet gift. Check the ingredient list when buying white chocolate. It should include cocoa butter, sugar, dry milk solids and vanilla. Avoid less-expensive white chocolate, which is usually whiter than good-quality cream-colour white chocolate, because vegetable fats have replaced some or all of the cocoa butter.
- Portion size 750 servings
- Credits : Canadian Living Magazine: January 2003
- 1 lb white chocolate chopped
- 1/2 cup macadamia nut chopped
- 1/2 cup diced dried mango
- 1/2 cup diced dried papaya
- 1/2 cup diced candied pineapple
Line rimmed baking sheet with parchment paper; draw 12- x 8-inch (30 x 20 cm) rectangle on paper. Turn paper over.
In bowl over saucepan of hot (not boiling) water, melt chocolate, stirring occasionally. Remove from heat; stir in macadamia nuts, mango, papaya and pineapple. Spread evenly onto rectangle on paper.
Refrigerate until firm, about 1 hour. Break into pieces. (Make-ahead: Layer between waxed paper in airtight container and refrigerate for up to 2 weeks.)
Nutritional facts <b>Per piece:</b> about
- Sodium 9 mg
- Protein 1 g
- Calories 73.0
- Total fat 4 g
- Cholesterol 2 mg
- Saturated fat 2 g
- Total carbohydrate 9 g
- Iron 1.0
- Folate 1.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 7.0