Why You Should Roast White Chocolate

Caramelized White Chocolate Spread Photo © Con Poulos
By Justin Chapple Posted October 01, 2014

Slow-roasting white chocolate gives it a silky, rich and luscious caramel flavor. It’s even more delicious with a sprinkling of sea salt on top.

Slow-roasting white chocolate gives it a silky, rich and luscious caramel flavor. It’s even more delicious with a sprinkling of sea salt on top.

In a medium stainless steel bowl, bake 1/2 pound chopped Valrhona Ivoire white baking chocolate at 225° for 3 hours, stirring every 15 minutes, until golden. Gradually whisk in 1/2 cup warmed heavy cream and a generous pinch of salt. Let cool completely, then refrigerate until just spreadable, about 10 minutes. Serve with toasted rustic bread, sliced apples, sliced pears and strawberries.

Related: Chocolate Desserts
F&W Editor Picks: Best Chocolate Recipes
Milk Chocolate Desserts

The Dish
Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
The Wine List Weekly pairing plus best bottles to buy.
F&W Daily One sensational dish served fresh every day.

Sponsored Stories

powered by ZergNet