I wanted to make a caramelized white chocolate magic shell. Right now. Since I did not have any caramelized white chocolate on hand, I opted to see if I could use the microwave to do the job. We have had great success toasting milk solids in the microwave, to my mind, white chocolate should not be that different. I combined white chocolate and coconut oil in a bowl. I microwaved it for 30 seconds and stirred the mixture. Everything was melted. I microwaved the mixture for 30 more seconds. There was no noticeable change. Come on microwave, do your thing. My impatience set in, actually, it took over. I microwaved the mixture for a full minute. The top of the white chocolate was golden brown, bubbly and looked like melted cheese. I stirred the mixture seeing small browned bits floating in the now tan chocolate. I wanted it to be even darker and pushed my limits. I microwaved the mixture for another full minute. The result was a dark brown caramelized liquid. I stirred it together and judged it as too dark. To save myself I added an equal amount of white chocolate chips and coconut oil and blended the mixture together. The color tempered, but the liquid did not become silky smooth. It was full of crunchy, toasty, buttery bits. The mixture tasted like toasted coconut cream pie. Eureka. This was not the silky smooth butterscotchy caramelized magic shell I was striving for. Instead it became the decadent toasted coconut magic shell that I didn't know I needed.
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