Caramelized White Chocolate Spread
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
Justin Chapple
October 2014
Gallery
Credit:
© Con Poulos
Recipe Summary
Ingredients
Directions
Make Ahead
The spread can be refrigerated for up to 5 days. Soften in the microwave at 10-second intervals, stirring between intervals, until just spreadable.
Notes
Valrhona Ivoire is available at specialty food shops and from amazon.com.
Serve With
Toasted rustic bread, sliced apples, sliced pears and strawberries.