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
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.