White Mocha

INGREDIENTS

• 3 Tbsp. (33g) Sweet Ground White Chocolate Powder

• 1–2 shots IMACK Espresso

• 8 fl. oz. (237mL) Steamed Milk

• Whipped cream, to garnish

DIRECTIONS

1. Add Sweet Ground White Chocolate Powder to a mug and whisk in espresso until smooth.

2. Pour in steamed milk.

3. Garnish with whipped cream and a dusting of Sweet Ground White Chocolate Powder.

4. Serve and enjoy!

Coconut Macaroons

INGREDIENTS

• 6.2 0z. Egg Whites

• 17.6 oz. Ghirardelli Sweet Ground White Chocolate Powder

• 1.1 oz Honey

• 12.35 oz. Desiccated coconut flakes

• 2.5 oz. All purpose flour

• 0.2 oz. Vanilla Bean Paste

• Tempered 60% Cacao Chocolate Chips (as needed)

INSTRUCTIONS

1. Preheat oven to 177°C/350°F.

2. Combine all ingredients in a heavy-bottomed pan and cook over medium heat, stirring constantly until mix starts to brown.

3. Transfer mix to a bowl and cool slightly.

4. Portion out 12g servings using a 1 1/2" scoop.

5. Back for 15 minutes until evenly golden brown.

6. Once cool, enrobe with tempered dark chocolaate and let set.

White Hot Chocolate

INGREDIENTS

• 3 tbsp. Ghirardelli Sweet Ground White Chocolate Powder

• 12 fl. oz. Hot Milk

• 1 Vanilla Bean

• Whipped cream, marshmallows, and chocolate sauce, to garnish.

INSTRUCTIONS

1. Bring milk to a boil and infuse with a vanilla bean for 10 minutes and strain.

2. In a mug, whisk ground chocolate with 1/3 of the hot milk until smooth.

3. Add remainder of the milk and top with cream, marshmallows, and chocolate sauce.

4. Serve and enjoy!