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
Best Carmelized White Chocolate Recipe - How to Make Toffee of Milk
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 . . .
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).