I have a thing for white chocolate. It could be considered a fetish. White chocolate is a great medium for carrying flavor. And it brings sweet richness to the game. I was involved in reworking our candied pretzel doughnut and it dawned on me to blend the pretzels with white chocolate into a fine sprinklable crumb. Why a crumb? The long pretzel sticks, while cool looking, are not the easiest to eat on the top of a doughnut.
I made the crumb by pulverizing 1 part pretzels in the food processor and adding 4 parts white chocolate chips and processing the mixture into a uniform crumb. The mixture is sweet, salty, toasty, rich and crushable. On a doughnut. On top of frozen custard. On a spoon in my mouth. Of course I have plans to explore the idea using other chocolates based on our delicious results. And if I can change chocolates I can change the pretzel component as well. We have created a delicious model for sprinkling flavors.
Years Past
February 8, 2005
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
