Ever roasted white chocolate?
Ever even thought about it?
However, when I saw recipes and tutorials floating across my screen touting the magical alchemy that takes place when white chocolate is slow-baked in a low-temp oven — well, who could resist?
It’s even better than it looks.
Using nothing more than a baking sheet, spatula, and time (along with an occasional stir), you can have a jar of this rich, creamy, toffee-like confection at the ready.
For what, you ask?
Well, how about a ganache filling? Or mousse? Or folded into scones, cookies, or quick breads? The list goes on …
But I think my favorite way to use caramelized white chocolate is in this stepped-up version of Magic Shell.
Caramelized White Chocolate
from David Leibovitz
-12 oz. good quality (at least 30% cocoa butter ) white chocolate discs, chunks, or chips (chopped, if from a bar)
-flaky sea salt
1. Pre-heat oven to 250° F. Spread chocolate on an unlined baking sheet. Bake for 10 minutes. Remove from oven and spread with a rubber spatula. Continue baking for 45 to 60 minutes, stirring every 10 minutes. Don’t be concerned if the chocolate appears lumpy or grainy, just keep stirring and it will smooth out.
2. Bake until the chocolate is a deep golden brown, then remove from oven and stir in a good pinch of sea salt.
3. Store in an airtight jar at room temperature. (Will keep for several months if stored in a cool, dry place.)
To make your own Magic Shell: Heat 8 ounces of the white chocolate with 1 tablespoon of vegetable oil in a metal bowl; set over a pan of simmering water. Cool just slightly and pour over ice cream.
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