# Blond chocolate

**URL:** <https://community.anovaculinary.com/t/blond-chocolate/587>\
**Category:** Anova Precision® Cooker\
**Created:** [August 25, 2015, 9:54am UTC](https://community.anovaculinary.com/t/blond-chocolate/587 "2015-08-25T09:54:52Z")\
**Posts on this page:** 4\
**Page:** 1

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**Author:** ![Quinten](https://avatars.discourse-cdn.com/v4/letter/q/7feea3/32.png) [@Quinten](https://community.anovaculinary.com/u/Quinten)\
**Post date:** [August 25, 2015, 9:54am UTC](https://community.anovaculinary.com/t/blond-chocolate/587/1 "2015-08-25T09:54:52Z")

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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://www.valrhona-chocolate.com/shop/Dulcey-Blond-Chocolate.php)  
[Best Carmelized White Chocolate Recipe - How to Make Toffee of Milk](http://food52.com/recipes/20716-valrhona-s-caramelized-white-chocolate)

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**Author:** ![Simon\_C](https://avatars.discourse-cdn.com/v4/letter/s/9fc29f/32.png) [@Simon\_C](https://community.anovaculinary.com/u/Simon_C)\
**Post date:** [August 25, 2015, 10:05am UTC](https://community.anovaculinary.com/t/blond-chocolate/587/2 "2015-08-25T10:05:15Z")

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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 . . .

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**Author:** ![Bill](https://sea2.discourse-cdn.com/flex016/user_avatar/community.anovaculinary.com/bill/32/9_2.png) [@Bill](https://community.anovaculinary.com/u/Bill)\
**Post date:** [August 25, 2015, 3:53pm UTC](https://community.anovaculinary.com/t/blond-chocolate/587/3 "2015-08-25T15:53:55Z")

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Really interesting !

  

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

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**Author:** ![CanadianDot](https://avatars.discourse-cdn.com/v4/letter/c/4491bb/32.png) [@CanadianDot](https://community.anovaculinary.com/u/CanadianDot)\
**Post date:** [October 16, 2015, 4:54pm UTC](https://community.anovaculinary.com/t/blond-chocolate/587/4 "2015-10-16T16:54:10Z")

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I don’t know if you’ve seen this, but: [http://www.veggiechef.co.uk/Blog/files/sous\_vide\_caramelised\_white\_chocolate.html](http://www.veggiechef.co.uk/Blog/files/sous_vide_caramelised_white_chocolate.html)  
  
Basically, it says 6 hours at 90 Celsius (194 f).