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Tesco Finest Baking Chocolate White With Vanilla 100G

Tesco Finest Baking Chocolate White With Vanilla 100G
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Our Price:  £2.23
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Brand:  Tesco


One-quarter of a pack contains

  • Energy

    605kJ
    145kcal
    , 7%of your GDA
  • Fat

    9.6g, 14%of your GDA
  • Saturates

    6.2g, 31%of your GDA
  • Sugars

    12.2g, 14%of your GDA
  • Salt

    0g, 0%of your GDA

of the reference intake*
Typical values per 100g: Energy 2417kJ/580kcal

Description

White cooking chocolate

Made with velvety cocoa butter and a hint of a Madagascan vanilla

Information

Ingredients:

Sugar, Dried Whole Milk, Cocoa Butter, Emulsifier (Soya Lecithins), Natural Vanilla Flavouring, Vanilla Seeds, White chocolate contains: Milk solids 30% minimum

Allergy Information:

  • Allergy Advice! For allergens, see ingredients in bold.

Storage:

  • Store in a cool dry place.

Produced in:

the U.K.

Microwave:

Microwave
Step 650 Watt 750 Watt 850 Watt
- - 800 watts 900 watts
*Remove all packaging - - -
*Break into small pieces and place in a small, non-metallic bowl. - - -
*Heat on full power for - 1 minute 40 seconds
*Stir and repeat process above until the chocolate is completely melted. - - -

Hob:

Instructions:*Remove all packaging.
*Break into small pieces and place in a basin over a saucepan of hot (not
boiling) water, taking care to ensure that the water does not enter the mixture.
*As the chocolate melts, stir until it is free flowing and ready to use.

Cooking Precautions:

*All appliances vary these are guidelines only.

Recipes:

Perfect for... WHITE CHOCOLATE PANNA COTTA WITH RASPBERRY COULIS

Ingredients:
Panna Cotta

200g double cream
300ml whole milk
35g sugar
100g white chocolate broken into pieces
4 gelatine leaves (soaked for 5-10 mins)
Juice of ½ a lemon


Method:
Combine the double cream and milk in a pan over a low heat, add the sugar and
bring up to a temperature of 70oC. Melt in the white chocolate and remove from
the heat, add the softened gelatine and stir thoroughly, pass through a sieve
and add lemon juice.
Decant into individual ramekins brushed with sunflower oil (this will make
easier to remove the panna cottas from their moulds later). Allow to cool to a
room temperature and refrigerate for a minimum of 3 hours.


Ingredients:

Raspberry coulis
200g raspberries
100ml water
50g granulated sugar
50ml Chamboard
Juice of ½ a lemon

Method:
Add raspberries, water, half of the sugar and half of the Chamboard to a pan
and heat until the fruit has broken down. Pass through a sieve and return the
broken down. Pass through a sieve and return the strained liquid to a pan. Add
the sugar and reduce by half, add the left over Chamboard and lemon juice and
reduce the heat, remove from heat after 3-5 mins and decant into a jug.

To Serve:
Pour hot water into a baking tray until it is roughly 2cm high. Run the point
of a sharp knife around the edge of the panna cottas and place on the water
bath for 5-10 seconds. Remove from the water and transfer the pan cottas to a
bowl immediately, topped with the raspberry coulis.

Serving Suggestions:

4

Warnings:

A white 'bloom' may appear on this product. This is not harmful and will
disappear on melting.

Net Contents:

100g e

Manufacturer Address:

Tesco Stores Ltd.,
Cheshunt EN8 9SL,
U.K.

Nutrition

Nutrition
Typical Values 100g contains One-quarter of a pack (25g) contains
Energy 2417kJ (580kcal) 605kJ (145kcal)
Protein 7.7g 1.9g
Carbohydrate 50.7g 12.7g
Sugars 48.9g 12.2g
Fat 38.5g 9.6g
Saturates 24.9g 6.2g
Fibre 0g 0g
Salt 0g 0g

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