Slow-roasting white chocolate makes the cocoa butter in it silky, rich and caramel-like, a technique championed by pastry chef Belinda Leong. Valrhona’s Ivoire white baking chocolate has just the right amount of cocoa butter for this spread from F&W’s Justin Chapple.
Slideshow: Chocolate Desserts
1/2 pound Valrhona Ivoire white baking chocolate, chopped (see Note)
1/2 cup heavy cream, warmed
How to Make It
Preheat the oven to 225°. In a medium stainless steel bowl, bake the chocolate for 3 hours, stirring every 15 minutes, until golden. Gradually whisk in the warm cream and a generous pinch of salt. Let cool completely, then refrigerate until just spreadable, about 10 minutes.
The spread can be refrigerated for up to 5 days. Soften in the microwave at 10-second intervals, stirring between intervals, until just spreadable.
Valrhona Ivoire is available at specialty food shops and from amazon.com.
Toasted rustic bread, sliced apples, sliced pears and strawberries.
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