Can’t wait. Or, as a decorative drizzle over oatmeal cookies. Bright citrus balances creamy spiced chocolate in this easy sweet snack. Your email address will not be published. Just wondered if you could go low enough to avoid the scorching but high enough to caramelize it? It is, as you’d expect, very caramelly in flavor which leads me to conclude that low temperature caramelization is indeed going on here. Meanwhile, toast coriander seeds by baking in oven for 15 minutes (alternatively, toast in a small pan, dry, over high heat for 5 to 7 minutes). for the sake of scientific demonstration why not buy a bag of cheap nestle’s or hershey’s white chocolate and see what happens? Churning the Ice-CreamEnjoy and please keep checkin in on the blog over the next couple of weeks as there should be some cool stuff finally ready share here soon :), Tags: SousVIde | Recipe | Technique | Caramelised White Chocolate | Ice-Cream, The Walled Gardens - Underground Restaurant. the final product will be inferior to the one made with real 30% white chocolate because a) the cheap chips taste cheap to begin with and b) canola oil will not have the same mouth feel as cocoa butter. I wonder how well it would work as a ganache? It’s usually made in the oven but I have been working on a method to make it sous vide which makes the process much more consistent, accurate and convenient. Oh my goodness, Joe! Hugs, Fleur. It firms up more as it approaches room temperature, but heck, this was a nice photo. This stuff is really delicious. As a filling for cookies like alfajores! Why not just heat white chocolate to 300F? I found that 6 hours gave me a great caramelised flavour and the intensity I want for the ice-cream but you could probably even push the cooking time on for another hour or two if desired for a darker caramel. Caramelized white chocolate… of all the….must run off and try it ASAP!!! So that could happen while you’re doing lots of other things plus giving the bag a strategic skwoosh every few hours. the second clue came from lebovitz who said that even if your 20% chocolate seizes and is crumbly, you can go ahead and caramelize it, then throw it in the processor with a little cream. It browns I’m told, but turns very firm, almost powdery. http://chocolateapprentice.com/2013/05/caramelized-white-chocolate/. i recently came across this realy good recipe for caramelized white chocolate with seasalt: place 400 gr of white chocolate (chopped, pellets or chips) in a cake mould or pan of some sort in the oven at 120 celisus for aprox 40 min or until dark golden like biscotti, give a good stir every 10 minutes. The texture is not unlike fondant. Cheers! Caramelised White Chocolate Ice-Cream ready to be cooked Sous Vide 250g Caramelised White Chocolate (from above)250g Double Cream500g Whole Milk100g Caster Sugar6 Medium Free-range Egg YolksPinch Salt1/2 Teaspoon Saffron ThreadsCombine all the ingredients except the saffron in a blender and blitz to a smooth consistency, then pass through a sieve. http://thetoughcookie.com/2014/03/07/caramelized-white-chocolate/, http://www.poiresauchocolat.net/2013/02/caramelised-white-chocolate-eclairs.html?m=1. the article you refer to didn’t go far enough. Thanks and cheers, I’ll be sticking around more! You have to be a bit careful since the smoke point of cocoa butter is just over 270. It’s soft like a fondant so I think it would make a good truffle, but it doesn’t have the elasticity of a true fondant. but then we’ll have a definitive answer. Set aside to use as garnish. Break into pieces. The method is incredibly simple, basically all the ice-cream ingredients are blended together, then vacuum sealed and cooked at 82C for 20 minutes which gives you a perfectly cooked ice-cream base which will keep in its vacuum bag in the fridge for up to a week before being frozen. the clues came from the chocolate apprentice who said that even if you’re using real white chocolate but it’s less than the ideal 30% then you need to add 2 TBS of either tasteless oil or else cocoa butter per 12 oz. Niiiiiiice. Now the question is — other than eating it by the spoonful — what to do with it. Save my name, email, and website in this browser for the next time I comment. Also, if it is fondant-like maybe use it as an icing. (which is why on my next trial i’ll use shortening–which is what the ghiradelli folks recommend using for making a simple coating if you don’t want to temper). All you need is about a pound of white chocolate, a sheet pan and an oven set to 260 degrees Fahrenheit. Making Caramelized White Chocolate. Ah yes, now that I see it I realize that it’s been a fairly common éclair glaze for a while. I ask because you can do that with dulce de leche over a long number of hours (8 if I remember). An hour after this was taken it firmed up to be fondant-like. Nice idea! The important thing to focus on though is not the science but that this is an amazingly delicious product.The primary reasons here for cooking the chocolate, and also the ice-cream base, sous vide are - consistency, acuracy & convenience - already since mentioning this technique on twitter a lot of fellow chefs have commented on how useful it will be to have a method for ‘caramelising’ white chocolate which is this consistent without risking burning the chocolate.Both the ‘caramelised’ white chocolate and the ice-cream base can be made using other techniques, but not with the precision and repeatability that sous vide offers or how simple it makes both these techniques. There’s something to do with the leftovers! It’s like untempered white chocolate, but a little softer, certainly due to the breakdown of some of the sugar. Drop in whenever you have time, Fleur! After cooking, shake the pouch and then chill in the refrigerator for at least 3 hours or overnight. So every ten minutes or so scrape up the chocolate…, Over about 45-90 minutes you’ll notice it getting darker…. If it is fondant-like in texture, could you cover a cake layer in it? And understanding it as the Maillard reaction opens up possibilities of some more things I'd like to try in the near future. Does that ever sound amazing. Ha! Very well done. I give you both the recipe for Sous Vide ‘Caramelised’ White Chocolate and for a Sous Vide Ice-Cream made with the caramelised chocolate bellow but first how this process works is worth a brief discussion. Which is to say it won’t roll but I think it would make a fine ganache for a cake. Thanks Joe! The fellow ended up tasting this as he wrote up his estimate at the kitchen counter. I didn’t have time to read any blogs lately, what a fool I’ve been… I can’t be missing your awesome recipes! They must have been high quality because I didn’t run into any trouble or complications in the process and the end result was simply perfection. Sounds like a fabulous cake by the way. Swirled into homemade frozen yogurt or ice cream! You could get clever with dark & milk chocolate covered in caramelized white. 3 tsp coriander seeds, crushed, 3 lbs seedless clementines, flesh and peels Time consuming but it may be fun to try…. I confess that I generally don’t go out of my way to eat white chocolate, but keeping my spoon out of this as I was baking it was a serious challenge. I promise to post the picture! Combine the white chocolate and butter in a sous vide pouch and seal. Crush the toasted seeds using a grinder, a mortar and pestle, or on a cutting board. Interesting stuff! Bold espresso and flavorful chocolate artfully combine for the ultimate caffeine-spiked dessert. I bet you could caramelized white chocolate too if it could be heated to 260? Believe it or not the Ghiradelli was the only unadulterated white chocolate I could find at my local supermarket. Those are all excellent idea, Dave. Do you reheat it to work with it? I’ll bet you could make yummy truffles with this. Emma from Poires au Chocolat has a great post on this: I confess that I generally don’t go out of my way to eat white chocolate, but keeping my spoon out of this as I was baking it was a serious challenge. Vacuum Packed White ChocolateThe amino acids from the protein rich milk within the white chocolate react with sugars - this causes the browning and slowly creates delicious caramelised flavours. Then remove the bag from the water bath and chill in an ice bath while squeezing the bag to ensure the contents are moved around well.