Blond chocolate

Hi everyone,

For those who haven’t heard about it before, Valrhona has released a new type of chocolate on the market: ‘blond chocolate’.
Basically it is caramelized white chocolate and supposedly it was invented by leaving white chocolate for a long time in a bain marie.
So I was wondering; does anyone know how to replicate this effect? The oven method wasn’t very satisfactory to me.

Kind regards

More info:
http://www.valrhona-chocolate.com/shop/Dulcey-Blond-Chocolate.php
http://food52.com/recipes/20716-valrhona-s-caramelized-white-chocolate

Ooh! I sense a weekend project coming on. I’ve been wanting to use SV to temper dark chocolate for a while, but this looks promising too. Thanks for the links @quinten, down the internet rabbit hole I go . . .

Really interesting !


@Simon_C let me know how it goes if you do, super curious !

I don’t know if you’ve seen this, but: http://www.veggiechef.co.uk/Blog/files/sous_vide_caramelised_white_chocolate.html

Basically, it says 6 hours at 90 Celsius (194 f).