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Blonde chocolate
Makes 200g Desserts and puddings
Ingredients
- 200g good quality white chocolate (minimum 35% cocoa butter), chopped
Method
Preheat the oven to 140C/120C F/Gas 1. Put the white chocolate in a foil-lined Swiss roll tin and put in the oven to melt for around 8 minutes. Give it a stir, then spread it out with a spatula. Remove from the oven and leave for around 40 minutes until it turns a deep caramel colour.
Once cooled, peel it gently off the foil, break up and store in a container until needed.
This recipe featured in the Christmas 2022 issue of Food and Travel, as part of the chocolate millefeuilles with blonde and dark chocolate crème patissière. To subscribe, click here.
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