After reading an encouraging and inspiring post from Fig Jam and Lime Cordial, I decided it was time to experiment with the recipe David Lebovitz posted on Caramelised White Chocolate. He came upon the recipe/technique when studying at the Valrhona school. I say recipe/technique because can this really be a recipe if there is only one (yes ONE) ingredient, that is White Chocolate ?
I wouldn’t be the world’s greatest white chocolate fan but this caramelisation process intrigued me. With a ‘Nothing ventured, nothing gained’ approach I followed his steps and the end result was amazing. The interim results were frightful, ugly, dried out, mottled, yuck … but I remained patient determined that this white chocolate would transform into something resembling runny smooth peanut butter.
My patience paid off. Finally a really really good reason for buying white chocolate! I would not put this before a bittersweet chocolate sauce but it is rather good (as Daddy Pig would say) drizzled over pancakes. It’s like a very good runny vanilla fudge.
My notes for the future:
- preheat to 120C
- spready 12oz white chocolate (Belcolade Blanc 29.5%) on a baking tray
- stir every 10mins until it looks like peanut butter in color
- err on the side of caution and bake for longer rather than higher temp. My batch took 1hr 20 mins to reach that golden brown color. It may take under an hour depending on the oven, chocolate etc.
- even if the mixture dries out in the oven, stirring in the tray will bring it back to a runny consistency
- it will solidify once stored and look awful but the magic microwave will return it to golden runny sauce
No comments:
Post a Comment