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White Christmas


White Christmas

Introducing the Inspirations range by Valrhona. This easy no-bake “White Christmas” recipe features the fruity couvertures Yuzu and Raspberry and will put a tingle in your tastebuds. We have also included a more traditional recipe using Ivoire 35% Chocolate Feves. Add to a selection box with Valrhona chocolate feves, crunchy pearls and 70g bars for your next festive soiree.
NOTE: This recipe is best made a day in advance.
Course Dessert


  • 1 x 20cm cake tin lined with baking paper


  • 150g pistachios keep aside a few for garnish
  • 1.5 cups rice bubbles  keep aside 2 tbsp for garnish
  • 125g Valrhona Inspirations Raspberry Feves reserve a few to decorate the top of the slice
  • 3 tbsp coconut oil
  • 250g Valrhona Inspirations Yuzu, or Ivoire 35% feves


  • This recipe is best made a day in advance.
  •  Pre line a 20cm cake tin with baking paper and set aside.
  • Toast pistachios in a pan over a gentle heat until lightly brown and slightly golden, remove from the pan and set aside on a plate to cool until required.
  • Chop the raspberry feves into smaller pieces, leaving some whole and intact to decorate the slice later.
  • Add rice bubbles to a medium sized mixing bowl, along with toasted pistachios and approx 2/3rd of the raspberry feves.
  •  Melt coconut oil in a saucepan over a gentle heat until liquid.
  • Add the yuzu or (Ivoire chocolate feves) to the coconut oil and stir until melted for approx 20 secs, allow chocolate to cool slightly before the next step.
  • Gently pour the melted chocolate over the rice bubble, pistachio and raspberry feve mixture. Stir quickly to combine the ingredients and press slice mixture into the prepared baking tin.
  • Whilst mixture is still warm, garnish with the reserved raspberry feves, pistachios and some extra rice bubbles on top.
  • Cover and place in the refrigerator overnight to allow the slice to set. Cut and slice into squares before serving.
Keyword Christmas, Dessert, No-baking, White Christmas


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