Recipes Caramelized White Chocolate Spread Be the first to rate & review! 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 By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on October 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 3 hrs 20 mins Yield: Makes 1 1/4 cups Ingredients 1/2 pound Valrhona Ivoire white baking chocolate, chopped (see Note) 1/2 cup heavy cream, warmed Sea salt Directions 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. 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. Rate it Print