I’ll let you in on a secret ingredient: Fruit Crunchies! It is tricky using fruit in chocolate because of the water content. Ha! This fruit has been freeze-dried. It is fabulously crunchy when fresh, and gets softer as it absorbs moisture after being open for a few days. Either way, it has intense fruit flavor.
I’m not sure how I will use my fruit crunchies yet. One idea that keeps popping up is to crush them on top of dipped, halved marshmallows. Fruit powdered marshmallow bonbons in 3 colors! Sounds pretty. Sounds prettiest in white chocolate. The sour of the raspberry, mango, and blueberries ought to go well with the sweetness of the white chocolate.
OR ~ Maybe I’ll stir some blueberries and walnut into a creamy milk chocolate… or… or…. OH! So many ideas, so little time!