nav[aria-label="Primary Navigation"] { padding: 0; & ul { list-style: none; width: 100%; display: flex; flex-direction: row; justify-content: start; align-items: start; gap: 30px; padding: 0; & li { margin: 0; } & ul li { list-style: none; } } }

caramelized white chocolate

Andy_57621

Working on some caramelized white chocolate. Going to try sous vide, pressure cooker, and oven.

Find more posts tagged with

Recipes Q's

Comments

douglas_bd

I did this last weekend in the oven. Was planning to use a jar in the pressure cooker until the last minute, then worried about excess moisture causing it to seize. Not sure if this i s a valid concern or not, but the oven was free and I needed the burners anyway, so it worked out. I thought about sous vide too, but I did a cajeta that way once and it took forever. Oven was easy, but I'd be interested in what differences you find.

HammeredChef_DEFINITELY_does_NOT_work_at_22134

Thanks for the link. Im going to use this in a croissant....with strawberry preserves maybe

borgech

I have done PC caramelized white chocolate. Came out delicious! I followed this:

http://blog.ideasinfood.com/ideas_in_food/2008/07/valrhona-at-the-institute-of-culinary-education.html

Instead of doing it in a bag, I used a jar.

tshewman

haven't tried SV or PC as I find oven is fairly easy and quick, Am interested in your findings!

Cheryl_71360

Please keep us posted, this sounds interesting.