Choconut Bar

Prepare the Crispy Choconut 

1. Melt the White Chocolate: In a heatproof bowl, melt the white chocolate over a double boiler or microwave in short bursts, stirring frequently until smooth.
2. Mix with Chocolate Emulco: Once the chocolate is melted, add the Greenhouse Chocolate Emulco and mix until well combined.
3. Add Roasted Peanuts and Raisins: Stir in the roasted peanuts and raisins or cranberries (whichever you prefer) into the melted chocolate mixture. Ensure everything is evenly coated.
4. Set the Mixture: Line a tray or baking sheet with plastic wrap and spread the mixture onto it. Flatten it into an even layer using a spatula.
5. Chill: Place the tray in the fridge for at least 30 minutes to harden. Once set, remove from the fridge and cut into small squares or desired shapes.

Prepare the Ganache Filling 

1. Heat the Non-dairy Cream: In a saucepan, gently heat the non-dairy cream until it begins to warm up, but not boiling.
2. Melt the White Chocolate: Add the white chocolate to the cream and stir continuously until it melts completely and becomes smooth.
3. Add Chocolate Emulco: Stir in the Greenhouse Chocolate Emulco and mix well until the ganache is smooth and well-combined.
4. Cool the Ganache: Let the ganache sit in the bowl to cool to room temperature. Then, place it in the fridge (but not the freezer) to thicken for about 1-2 hours, or until it reaches a spreadable consistency.

Prepare the Topping 

1. Whip the Topping Cream: In a mixing bowl, whip the non-dairy whipping cream with the Greenhouse Chocolate Emulco until stiff peaks form and the cream has a smooth texture.
2. Ready to Use: The whipped cream is now ready to be used as a topping for the crispy choconut pieces.

Assembling

1. Fill the Choconut: Once the ganache has thickened, pipe or spoon the ganache filling into the center of each crispy choconut piece (if you want to make them filled).
2. Top with Cream: Pipe the whipped chocolate topping onto the choconut pieces for decoration.
3. Chill (Optional): Let the filled and topped choconuts sit in the fridge for a few minutes to allow the ganache to firm up slightly before serving.