Caramelized White Chocolate
Once you’ve tasted the gloriousness of caramelized white chocolate, you will feel an obligation to tell your food-loving friends all about it. It’s crazy good!
I’ve always loved white chocolate and, admittedly, take slight pity on it for being the chocolate that all the “serious” chocolate people picked on.
But when you throw caramelized white chocolate into the mix, I don’t see how any of the other types of chocolate could possibly compete. In my book, anything with caramelization on its side always wins.
I came across a hot chocolate recipe using caramelized white chocolate a while back, and it immediately piqued my interest. A little digging revealed that the technique of caramelizing white chocolate originates from the Valrhona Chocolate School. A Google search for caramelized white hot chocolate (or caramelized white chocolate recipes, for that matter) yields a long list of results.
It’s easy to caramelize white chocolate, and it can be used in just about any recipe that calls for white chocolate.
Start by spreading some white chocolate on a sheet pan. I cut chunks from a high-quality block I got from the grocery store, but whatever brand you use, it’s important to use a good-quality white chocolate that’s high in cocoa butter (ideally 30%).
Be aware that much of the “white chocolate” you see at the grocery store isn’t actually white chocolate. Upon closer inspection, they’ll call it things like “white chocolate morsels” or “white chocolate melting pieces.” Those won’t work here, so make sure to use good-quality real white chocolate. Good brands to look for are Valrhona, Callebaut, Scharffenberger, etc.