Flecked with tart cherries and crunchy toasted almonds set against a creamy backdrop of white chocolate, this crisp candy bar is a study in contrasts. For best results, use a white chocolate made with at least 30 percent cocoa butter. This will make it easier to temper, and the extra cocoa butter will give the candy bar a lingering richness that makes this treat greater than the sum of its parts.
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Sounds absolutely delicious. I would love to be able to save this recipe but the save function doesn't appear to be working.
This tastes amazing but a few hiccups with ingredients. First, it is really hard to find freeze-dried cherries unless you want to pay an exorbitant amount online. Second, I opted for white chocolate chips and the microwave since I don’t have a double boiler. And third, now I have an entire can of powdered milk in my pantry that I will probably throw out next year.
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