For those of you on the fence about the merits of white chocolate in the first place—adding a hint of tangy yogurt may be all it takes to knock you over. Yogurt may be the magic ingredient that makes white chocolate actually (finally!) delicious enough to take seriously; of course, you didn’t hear that from me… —Alice Medrich
3 1/2 ounces
(100 grams) white chocolate: do not use white chocolate chips, white compound coating, or candy melts
2 to 4 teaspoons
(7 to 14 grams) yogurt powder (I used Hoosier Hill Farms)
A few grams of cocoa butter or drops of neutral vegetable oil (sunflower, or safflower etc), optional as needed to adjust the consistency
Chop the chocolate finely with a dry knife on a dry cutting board and put it in a dry stainless steel bowl. Add 2 teaspoons (7 grams) of the yogurt powder.
Bring a wide skillet of water to a simmer. Remove the skillet from the burner and wait 60 seconds. Then set the bowl of chocolate directly in the water and stir frequently until the chocolate is melted and warm (not hot) to the touch. Taste and add more yogurt powder, if you like. Some chocolates are thicker than others when melted, and the yogurt powder also increases viscosity slightly: If the chocolate is too thick for your application, thin it by adding melted cocoa butter or vegetable oil, a drop at time, stirring well, until the chocolate is the desired consistency for dipping, drizzling, or what-you-will.
(To make the yogurt chocolate in a microwave, put the chopped chocolate and yogurt powder in a microwave-safe bowl and heat on low or defrost: Start with 1 to 2 minutes. Stir the chocolate well, even if most of it is still unmelted, and return it to microwave in increments of 5 to 15 seconds or more each time, depending on how much of the chocolate is still unmelted each time, stirring after each increment.
Use the yogurt chocolate immediately—to coat strawberries or cherries or whatever project you have in mind. Or you can temper it before you use it. Scrape leftover yogurt chocolate onto a sheet of foil or wax or parchment paper and let it harden at room temperature. Wrap it airtight and store it for another use. Re-melt or re-temper as necessary.
My career was sparked by a single bite of a chocolate truffle, made by my Paris landlady in 1972. I returned home to open this country’s first chocolate bakery and dessert shop, Cocolat, and I am often “blamed” for introducing chocolate truffles to America. Today I am the James Beard Foundation and IACP award-winning author of ten cookbooks, teach a chocolate dessert class on Craftsy.com, and work with some of the world’s best chocolate companies. In 2018, I won the IACP Award for Best Food-Focused Column (this one!).