I shared a recipe for caramelized white chocolate with The Kitchn last month, but for those who don’t read along over there, here’s the recipe.
Roasting straight-up white chocolate transforms it into something else entirely. That simple, buttery sweetness deepens into a nutty, complex flavor almost like peanut butter. It makes a super rich hot chocolate, best for savoring out of little cups with Coconut Almond Marshmallows instead of whipped cream.
Be sure to use real white chocolate, imitation “white chips” won’t do.
Toasty White Drinking Chocolate
Roasting white chocolate for this drinking chocolate transforms its simple, buttery sweetness into a nutty, complex flavor almost like peanut butter.
- 1 vanilla bean pod
- 6 ounces whole milk
- 2 ounces cream
- 4 ounces pure white chocolate
- kosher salt, to taste
- Split a vanilla bean, scrape out the seeds, and save them for another recipe or for flavoring the marshmallows. If you have an empty vanilla bean pod hanging around from another project, this is a great way to use it up. You by no means need a freshly split bean.
- In a roughly 2 quart pot, combine the milk and cream with the empty vanilla pod. Bring to a simmer, then shut off the heat and steep for roughly one hour (or up to overnight, covered and refrigerated).
- Meanwhile, preheat the oven to 300°. If using a big chunk of white chocolate, give it a rough chop first. Thin bars or discs can be used as-is. Put the white chocolate in a glass or ceramic baking dish, toss it in the oven and “roast,” stirring every 10 minutes or so.
- It may seem lumpy and crumbly as you stir, but that’s okay. Keep going until it takes on toasted almond color, about 30 minutes total.
- Return the vanilla-milk to a simmer, add the caramelized white chocolate and whisk until smooth. Season with a pinch of salt, ladle into mugs and enjoy.
Article courtesy: Stella Parks, Bravetart