At this point, you can transfer it to a jar for storage. Do you know what changed my mind about white chocolate? I think I may have fallen in love with you…or those wonderful folks at Valrhona. Makes a great edible gift. Let’s talk about white chocolate in general. Let’s hear it for free chocolate! Return it to the microwave for another 30 seconds, then stir until you have a smooth ‘ganache’ like texture. On this post you can find step by step photos for how to do it. Recipe by our friend Sam at Buttermilk By Sam, Get seasonal recipes and tips sent to your inbox. This is my new favorite ingredient. Thanks. Take a look, appreciate it, and put it back in the oven. Once it was at room temperature, I put it into the freezer to set up for about 10 minutes. !Now how do I not eat it all before it can become an ingredient? Hi Judith: I don’t know what’s available everywhere, but in most European countries, Lindt is widely available, as is Italy’s Caffarel, who makes a vaniglia bar. or would I have to spread it? Which may say more about my life than the recipe. (See below.) Bringing home Valrhona Ivoire from work next week……. I overcooked white chocolate once and thought “That’s actually makes it better!” but I never took the time to explore the idea further. Stir it and repeat the step. I’m already thinking of putting some into the pannacotta I’m making for dessert this week. Caramelized white chocolate sounds wonderful! The color was perfect! The result was much like the pictures on the websites (David’s and the other people who tried to make the CWC), but the time it took to get to desired result was really, really long – three hours. Take note of the color, you’ll begin to notice a slight change. White chocolate macadamia nut cookies! You can opt out of the parchment and just bake it directly on the sheet. Shame. We’re starting to get somewhere now. (That is, if you have 1 cup of caramelized white chocolate, you should add at least 1/4 cup of liquid to it.). Note: I did try this with ‘supermarket’ white chocolate, which probably had the minimum of cocoa butter (20%) and it was quite chalky and hard to stir. Is “baking chocolate” ok to use? Let me know how it goes! I hear ya, Cyndi. I have always dismissed it as not really being chocolate, and this is the only thing I have ever seen done with white chocolate which makes me think YUM! Maybe because I used a smaller amount of chocolate (just one 100g bar), or maybe because of the oven temperature (I use a small Oxo oven thermometer , but I suspect it is giving me wrong readings). Isn’t it funny how us women recognize what others have in their kitchen? really cool (and simple) idea, i guess those vlarhona techies know what they’re doing! hmmm, i’m thinking this might become all the rage this year, like salted caramel from last year? I tryed to marble the toasted coconut ice cream with the mango sorbet (from your the perfect scoop book) and it didn’t work… do you have any pictures of how to do it? Or layered into vanilla ice cream studded with candied fresh cherries? This will be brilliant as a ganache dipped in bittersweet chocolate and topped with a few flakes of Malden. I let it cool right on the same parchment lined sheet. You are, once again, the best! Why does this work? Spread it onto a parchment lined pan and let set at room temperature until hard OR go into step 2 below with the warm caramelized chocolate. Bake for around 1 I actually thought the process was kind of fun. I just made your Philadelphia-style Vanilla and Chocolate Ice cream for an Ice cream cake Jake: It does go back to being solid. Your email address will not be published. In your post you said that you mixed it with white chocolate ganache, and I was wondering if you would be willing to share the proportions. At the school, they used a rimmed baking sheet, but mine was relatively flat, with a slight tilt at the edges. The original recipe said it should take 20 to 30 minutes at a slightly-higher oven temperature. I used Ghiradelli white chocolate bars because I had some in my pantry I wanted to use up, but you can use Lindt, Valrhona, Scharfenberger, or Callebaut as well. (I want to swirl it on top of a chocolate base with yummy toppings.) At some points it may look lumpy and chalky (and even. Your website should come with a warning, something along the lines of: CAUTION, DANGEROUS CALORIC OVERLOAD AHEAD! What is it used for,besides coating cakes/cookies? I used a knife to start the job and used my hands to break the pieces into 1-2″ pieces. Tinker, tinker, tinker! Hmm, time to crank up the ice cream maker…. And, to finish with a suggestion involving butter pecan ice cream. I scraped and spread, scraped and spread. Thanks for the recipe and clear directions — what I love about all your recipes! Right. At around the 45-50 minutes mark you’ll notice as you stir it that the color doesn’t change. Line a 13 x 9” sheet cake pan or an 8×8” square pan with parchment paper (the latter will yield taller, thicker pieces). But I came across this technique a while back, and I have to say that I will now buy white chocolate just so that I can caramelize it. I might be late in the game, but wow, Chocolate Editions sells caramelized white chocolate! What I did was : caramelise the chocolate, spread it out on a sheet of parchment paper, then let it set hard. If you have the willpower to save some of that bac, I know. Then he hit upon the idea of serving it on waffles. Clusters sound DEEE-LISH! The dairy and sugar we need to make this recipe work both come in a can of sweetened condensed milk (milk that has been heat treated to remove water) so this becomes a very easy, approachable way to make fudge. If it is grainy, as mentioned, you can likely strain it to make it smooth. At the school, we mixed it with white chocolate ganache, but if you want to thin it out to use as a swoop or a swirl, you should add about 25% of the volume of liquid to the volume of caramelized white chocolate. I thought the time spent making this would be tedious, but it really went quickly. As mentioned, when it does, it may have white streaks of cocoa butter on the surface. This looks too good not to try. It wasn’t perfectly even and I didn’t try to make it so. :) :) :) :), This looks amazing. (I like your one bowl options you have posted as well!) The sweetness of the chocolate chunks interrupts a deep cocoa cookie. Mine took about twice that long, but I baked it a lower temperature since I was concerned about overcooking the white chocolate. Just throw them on top of ice cream or on top of a coffee cake or into cookies.