Valrhona's Caramelized White Chocolate

By • February 5, 2013 • 27 Comments



Author Notes: Pale, sweet, arguably boring white chocolate is made of three ingredients with a lot of potential -- sugar, milk, and fat (in the form of cocoa butter). When you heat them, they turn to caramel. Some call the result the "Toffee of Milk". The cocoa butter amount matters -- the higher it is, the more willingly melty it gets. Recipe adapted from L'Ecole du Grand Chocolat Valrhona.Genius Recipes

Makes about 1 1/2 cups

  • 1 pound white chocolate
  • Sea salt, to taste
  1. Heat oven to 266°F (130°C). If the white chocolate isn't already in small chunks or fêves, chop it coarsely. Scatter it on a clean, dry rimmed baking sheet.
  2. Roast chocolate in the oven for about 45 minutes, stirring and smearing the chocolate around with a spatula every 5 to 10 minutes (make sure the spatula is clean and dry when you start). Don't worry if it looks lumpy and crumbly at times -- it will smooth out as you stir.
  3. Continue cooking until the chocolate is as dark as you like (we like a rich toffee color). Stir in sea salt to taste.
  4. Pour into a jar to store -- it will harden as it cools, and may look mottled (this is normal for untempered chocolate). Store at room temperature, and warm it in a pot of barely simmering water when you're ready to use it. It should keep for several months.
  5. Alternately: If you keep roasting until it seizes into crumbles, don't worry. It is completely salvageable and, in fact, it may be a handier form to keep around for baking. That way, you can freely toss handfuls into cookies or scones, brownies or banana bread. You can also force it to become completely smooth with the aid of a blender or a fine mesh strainer if you wish -- just warm with a little cream or neutral oil in a double boiler, then either blend or strain.
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Comments (27) Questions (0)

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8 months ago impeesa

So I tried and it went o instantly crumbly, which Iet cool and simply ate as a snack. Well worth it.

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10 months ago Stephanie

If you want caramelised white choc rubble I've got 1 word - microwave.
Blast in 1 min intervals on high, stirring in between, you're not melting it you want it to burn (but not too much). It will NOT colour evenly, certain spots under the surface will caramelise faster than the rest so keep checking and stirring. It will seize naturally.
No idea how to turn this is into a sauce though - I guess in a double boiler as the recipe states.
Discovered this by accident when melting choc in the microwave - made truffles with the rubble and salted caramels, so good!!!

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10 months ago Stephanie

Note: 1 mins may be a little too long, maybe 40 sec. All depends on your microwave and the power

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over 1 year ago marika

Hello Kristen,
Is it possible to make this in a sauce pan or frying pan? I am just too lazy to keep opening and closing the oven door every 5 min lol

Miglore

over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Hi marika! Yes, it just takes a little more attention and stirring, but it goes much faster. Check out Rivka's post for more tips and photos: http://www.notderbypie...

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over 1 year ago marika

Hello Kristen,
Thank you so much for the info! I am very excited about this recipe. Once I overheated vanilla baking bars in a microwave by mistake and ended up with a delicious surprise of caramelized sauce. I drizzled it on popcorns and it was great! I am sure white chocolate will taste amazing. Now off to the store to get some white chocolate...

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over 1 year ago saltandserenity

I bookmarked this when it first came out and kept meaning to try it, and then I discovered that Valrhona is selling this caramelized white chocolate commercially under the name of Dulcey Blonde Chocolate in callet form. I bought 2 kilos and made Blonde Chocolate Ganache to fill macarons with! Blonde chocolate has rocked my world.

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over 1 year ago Phrynosoma

After 3 hours, with 5-minute stirring intervals at 265 degrees F, I still did not have the color shown in the photo above. A ton of work, but I sandwiched some of this between pecan shortbread cookies modified from http://food52.com/recipes.... This process tested my patience, but luckily the end result was a tasty treat.

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over 1 year ago Aliwaks

Used Callebaut White Chocolate and I think my oven was at 266 but I can;t be 100% certain, so 45 minutes in still no color so I raised the temp a fraction...well 1 phone call later and I have crumbles which I'm kinda sad about but I will get over it. AND yes Joannajw I too have a burnt tongue due to impatience :)

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over 1 year ago Indrani

Has anyone experimented with making this into the just chocolate and water Hervé This chocolate mousse? (http://food52.com/recipes...) Would that work, do you think?

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over 1 year ago Sarah Kosikowski

As the Valrhona Corporate Pastry Chef for the US, I would like to mention that this recipe was created with Ivoire, our white chocolate. Using other brands of chocolate may deliver other, less desirable, finished products. It is possible to temper the finished product, though cocoa butter may have to be added as the product is quite thick. Lastly, we have created a new product on the market called Dulcey, which was inspired by the roasted Ivoire. Dulcey is much more consistent though, less sweet and much easier as you only have to open the bag:)

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over 1 year ago ELCookie

Invited to a Women Only Chocolate Party this afternoon and thought this would be perfect to use as part of what I contribute. Since I had some homemade ginger shortbread cookies I decided to half dip them in the melted chocolate. Turned out terrifically. Wish I could share the picture.

Meanwhile while roasting my chocolate also seized and so I remelted it over a double boiler with cream and then used an immersion blender. Still a little gritty but delicious. I used Callebaut White Chocolate and I wonder if this made a difference?

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over 1 year ago joannajw

oops, don't shove the crumbles (yes mine went to crumbles) right into your mouth as they come out of the oven.....

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over 1 year ago Rima

Yummmmmm! I'm trying this today!

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over 1 year ago Quinn Bautista

Kristen, once solidified it can be still bought back to temper correct?

Miglore

over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Quinn, that's a great question -- I haven't tried it, but check out what Aki and Alex at Ideas in Food were able to do: http://blog.ideasinfood...

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over 1 year ago daisybrain

OK. This sounds amazing. If I had some white chocolate in the house I would make some right this very minute. Alas I do not.

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over 1 year ago kay.yan3

Does this stick to the pan? Should i use parchment or silpat?

Miglore

over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

We never did -- Silpat or parchment might slide around too much as you stir, and the chocolate will get on the sides of the pan anyway. Just use a sturdy spatula so you can really stir the chocolate well (and scrape it out when it's done). Anything that's left in the pan should wash off easily.

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over 1 year ago LASGarcia

130ºC cannot be correct... ???

Miglore

over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

Why is that? I do believe it is!

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over 1 year ago lisina

wowwwwwwwwwwwww.

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over 1 year ago reniciera

I'm going to use this for my friend's belated birthday banana cream pie.

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over 1 year ago nogaga

OMG!

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over 1 year ago sanurjim

I'll have to check if my oven can be set to 266 degrees, I'm guessing not. How critical is temperature?

Miglore

over 1 year ago Kristen Miglore

Kristen is the Executive Editor of Food52

It's not terribly critical -- some recipes go with 250, some go with 300. Just remember that the higher you go (and the lower your cocoa butter content) the closer you need to watch it.

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over 1 year ago Samantha Angela

This would be awesome as a macaron filling