We have been caramelized white chocolate fans, (cough) addicts, since we first saw the technique demo-ed 10 years ago. Since then we have explored various methods of caramelizing the chocolate from pressure cooker to microwave. Today I needed caramelized white chocolate quickly. I knew my end plan was a crunchy crumb. I did not need tempered or even melted chocolate. I wanted the toasty nutty flavor of caramelized sugar and milk solids.
I put white chocolate chips in a pot and started melting them. The chips liquefied and then dried and crumbled. I suppose the chocolate seized. I kept turning, stirring and scraping. After ten minutes of cooking I had caramelized white chocolate crumbs. I put the chocolate onto a sheet pan to cool. When it was cold I put it in a food processor with toasted rice krispies and some salt. The crumbs are nutty, rich, crunchy, brown-buttery, and caramel sweet. The rice krispies added a but of crunch, some toasty notes, and tempered the sweetness. While the plan is to put these on doughnuts, Aki is also plotting to steal some for the tops of her blueberry muffins. You could sprinkle them on shortbread, fold them into cake filling or mix them into your chocolate chip cookie dough. The possibilities are only limited by your imagination.
Years Past
March 9, 2009
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
