Caramelized white chocolate is a revelation.
and was surprised to find the ingredient that made the whipped ganache filling shine was this particular caramelized version of white chocolate.
"I had actually never used it before this recipe, and now I LOVE it," Anna says. She describes the flavor as somewhere between white chocolate and milk chocolate. "It tastes kind of like, but more toasty than overly sweet. You could use it in any recipe that calls for milk chocolate or white chocolate."
Roasting white chocolate has been a popular technique in pastry kitchen for the last few years. In 2012, the Valrhona launched its commercial version of roasted white chocolate and named it. "It was an oversight from our corporate pastry chef who left some white chocolate in a bain-marie [a water bath]," a representative for the French chocolate brand explains of Dulcey's origin story.
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