How to treat white chocolate

Miranda is a contributor at Food52.

added over 1 year ago

A few questions would help me answer this a little better - what recipe were you following? the steps sound a little strange to me, so I'd love to know the exact recipe. What exactly tasted off about it? It is very easy to over-melt chocolate, depending on the technique you used and how closely you watched it while it melted - which method did you use?

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creamtea added over 1 year ago

I was basing it on a Joy of Cooking recipe for pots-de-creme and a Gourmet recipe for white-chocolate mousse. In the first, you melt grated sweet chocolate with the milk, stirring,temper egg yolks with this mixture, then add them to the mixture, place over a double boiler and stir to thicken for pots de creme. I worried that the white chocolate wouldn't melt & blend into the milk mixture, so I melted it separately.The second, Gourmet recipe has you make a pastry cream, chill it, then whisk it into melted & cooled white chocolate. --I melted the white chocolate over a double boiler, set it aside, heated milk & cream, cooled them slightly then combined w/the white chocolate, returned to the d.b. with flavoring to thicken with only egg yolks--I think that re-heating it was the error. I probably should have followed the Gourmet technique, made a pastry cream and added the white chocolate later

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