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The technique for preparing caramelized white chocolate is simple as long as you follow the directions. The chocolate has an unusual bittersweet taste that complements many recipes. Make sure your temperature is accurate and enjoy the results. Yield: 12 dessert cups
10 and 1/2 ounces white chocolate, coarsely chopped
1 and 1/2 cups heavy cream
3/4 cup milk
1 and 1/2 teaspoons kosher gelatin dissolved in 5 teaspoons water (optional)
1/2 teaspoon lemon zest
7 ounces caramelized white chocolate (or regular white chocolate)
Preheat oven to 250 degrees Fahrenheit (120 degrees Celsius). Line a baking sheet with Gefen Parchment Paper.
Place chocolate on the prepared baking sheet. Bake 45 to 55 minutes, mixing well every 10 minutes. Don’t be concerned if the texture appears grainy or uneven. The chocolate should appear to be melted and a light brown caramel color.
Remove from oven and if needed, strain through a sieve to remove any lumps.
Pour chocolate onto a smooth surface and let set until fully hardened, about 10 minutes.
Chop coarsely and keep in an airtight container at room temperature until ready to use.
Let gelatin-water mixture sit at room temperature for 30 minutes, until spongy. (You can do this while the chocolate caramelizes in the oven, above.)
Microwave for 30 seconds and mix well. It should be clear. If any lumps remain, strain.
In a small saucepan, bring heavy cream, milk, and lemon zest to a boil.
Chop caramelized chocolate and place in a deep heatproof bowl. Pour boiling cream over chocolate, add gelatin mixture, and use an immersion blender to blend until smooth.
Pour into clear decorative cups. Refrigerate one to two hours.
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