Organic Fair Trade White Chocolate Drops

Nutrition Facts
Valeur nutritive

Serving Size: 4-5 pieces (15 g)
Amount per Serving
Teneur par portion
% Daily Value
% valeur quotidienne
Calories / Calories: 90 Fat / Lipide: 5 g8% Saturated / saturés: 3.5 g16% + Trans / trans: 0 g% Cholesterol / Cholestérol: 5 mg Sodium / Sodium: 15 mg1% Carbohydrate / Glucides: 8 g3% Fibre / Fibres: 0 g0% Sugars / Sucres: 7 g Protein / protéines: 1 g
Vitamin A / Vitamine A: 0% Vitamin C / Vitamine C: 0% Calcium / Calcium: 4% Iron / Fer: 0%


Ingredients: Organic fair trade sugar, organic fair trade cocoa butter, organic whole milk powder, organic fair trade vanilla powder and organic soy lecithin (an emulsifier) Product Status: Certified Organic Organic Certifying Body: Pro-Cert Country of Origin: Belgium Warning: Contains milk and soy.

Cranberry-Orange White Chocolate Drops Recipe

1 C (16 tablespoons) unsalted butter, very soft
1 C packed brown sugar
3/4 C granulated sugar
1 tsp salt
2 tsp vanilla extract
1/8 tsp orange oil (4 to 5 drops); or the grated rind of
1 medium orange
1 large egg
1/2 tsp baking soda
1/2 tsp espresso powder (optional)
2 ¾ C unbleached flour
1 ½ C white chocolate drops
1 ½ C dried cranberries
1 C chopped pecans or walnuts
Extra-fine salt for dusting on top (optional)

1. Preheat the oven to 375°F. Lightly grease (or line with parchment paper) two baking sheets.
2. Combine the very soft butter with the sugars, salt, vanilla, and orange oil, beating to combine.
3. Add the egg and beat until well blended.
4. Add the baking soda, espresso powder, and flour, mixing until blended. The espresso powder cuts sweetness just a bit, without adding any flavor of its own.
5. Stir in the white chocolate drops, cranberries, and nuts.
6. Scoop rounded tablespoons of dough (a tablespoon cookie scoop works well here) onto the prepared baking sheets. Flatten into disks, using gentle pressure from your fingers. Dust very, very lightly with fine salt, if desired; this helps balance the cookies' sweetness.
7. Bake the cookies for 12 to 14 minutes, until the bottoms and edges are lightly browned; the tops should be barely brown, if at all.
8. Remove the cookies from the oven, let them rest on the pan for 5 minutes, then slide them onto a rack to cool completely. Makes about 50 cookies.


What makes white chocolate 'white' is that it is only made from the cocoa butter and not the cocoa solids of the bean. As well, this is why white chocolate lacks the bitter taste that comes from the cocoa solids.


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