Caramelised White Choc Bar

June 11, 2009 by Celia @ Fig Jam and Lime Cordial

white caramelised choc bars 007

I’m still playing with my David-Lebovitz-via-Valrhona-inspired caramelised white chocolate. Today I discovered a way to temper it, so that I could mould it into bars. I’m actually pretty excited about this!

I made a big batch of the CWC (as it’s now known here), then spread some of it onto a sheet of parchment paper. Once it set hard, I broke it up, retempered it with more white chocolate callets, then poured it into block moulds. They’re gorgeously glossy right now, but I’m not sure if they’ll hold their temper overnight. Then again, I’m not actually sure they’ll last that long given the way Big Boy hoovered a small block when he got home from school. Now he wants a caramelised white chocolate milk shake and Pete still wants to make CWC icecream!

Edit 12/06 : raced out of bed at 5.30am to check the bars (how sad am I?) and they haven’t bloomed overnight! They’re still glossy and shiny and tempting, no white streaks of cocoa butter to be seen. Hmmm. I wonder if it’s too early to eat some…

Posted in Recipes | Tagged caramelized white chocolate, David Lebovitz, tempering white chocolate | 17 Comments

17 Responses

on June 11, 2009 at 9:27 pm christinacle

You have really gone CWC mad. That is true passion to make chocolate from chocolate back into choclate again via the oven for a bit!! I love it. By the way – where on earth did you get moulds like that from!
- on June 12, 2009 at 5:38 am figjamandlimecordial
  
  Chris, I bought them years ago from a place called Candyland Crafts in the US. They have an amazing mould catalogue with over 3500 to choose from. I bought them for Christmas, Easter, hand shapes, birthday cards – I have two boxes of moulds! (Sounds a bit like your cookie cutter collection!). Website is here – you need to buy a few to make the shipping worthwhile. I even have two which glue together to make a large chocolate Ferrari (although Pete and Pete A keep telling me it’s really a Fiat, but we won’t go there).
  
  I’m really very excited that the CWC bars have held their temper overnight – I was quite apprehensive this morning, as I was sure they would have bloomed. There is also one less bar than there was when I went to sleep last night – I’m thinking of shaking them all awake and demanding an explanation.. :)
on June 13, 2009 at 12:15 am PeteA

Celia, I would not question you on any aspect of cooking. I would though insist that the chocolate alleged Ferrari you made was indeed a chocolate Fiat. It had a Ferrari badge but Enzo would not have approved. Dinos originally had no Ferrrari badge. Although named after Enzo’s son they were a separate evolutionary branch. Their engine was made at Fiat, the block had Fiat stamped on it. Real Ferraris have engines made by Ferrari. This is not a motoring blog so I won’t ‘go on’ any further.
- on June 13, 2009 at 5:11 am figjamandlimecordial
  
  Ha! You sound like one of the dweebs from Top Gear! :)
on June 13, 2009 at 3:53 am justalittlepiece

great ideas!
on June 13, 2009 at 10:44 am Alex

Just letting you know that I buckled last night and made it – am very satisfied with the outcome, though did burn my tongue trying it too soon after it came out of the oven.
- on June 13, 2009 at 2:26 pm figjamandlimecordial
  
  Good on you, Alex! Now what are you going to do with it? Eating it with a spoon is my recco, although Pete did make a nice icecream from it (but you make a ganache first, which waters down the flavour a bit).
on August 13, 2009 at 8:58 pm asthe

How did you temper it?..anything different than the original way?? PLEASE SHARE! :)
- on August 13, 2009 at 10:01 pm figjamandlimecordial
  
  Of course!
  
  I used the techniques I described here, but used white chocolate instead of dark.
  
  I made the caramelised white chocolate in the oven, then set it out to harden as a flat sheet. I broke the set chocolate into pieces and remelted it in the microwave, then added a handful of white chocolate callets and stirred the mix until the temperature dropped to about 86F, tested to check it was tempered, then poured it into block moulds.
  
  Enjoy! :)
on August 13, 2009 at 11:00 pm Asthe

Omg!! Thank-you soooooo much ! I am on a mission to make this! :)
on September 19, 2009 at 8:28 pm Kitchen Butterfly

So I came here via David Lebovitz’s blog and I finally after months of waiting for the time – made this…and then I stirred in some chopped dried red chillies for a ‘hot version’. Plan 2 is to make chilli chocolate truffles….. Yum
- on September 19, 2009 at 9:08 pm figjamandlimecordial
  
  Oh, that would have been fantastic. I’m sure the chilli and caramelised chocolate would have made a wicked combination…
on June 18, 2011 at 3:07 am isabella

What beautiful bars you’ve made! What proportions white choc : cwc are you using?
- on June 18, 2011 at 6:31 am Celia @ Fig Jam and Lime Cordial
  
  Oooh, Isabella, that was more than two years ago… ;-)
  
  From memory it was about 10%? But that’s a very rough ballpark…
  
  Sorry I can’t be more specific – I was experimenting, so not really taking notes!
on June 18, 2011 at 5:04 pm isabella

So I guess I’m a bit late :) Will experiment a bit then myself! Thank you for your kind answer!
on June 18, 2011 at 5:07 pm isabella

I actually did the CWC yesterday, but it turned out a bit grainy. Do you think i might have used to high temperature? It never got runny, only sticky, until I added some heavy cream. Then the grains dissolved. I ate it with lemon ice cream. Instant classic!! :)
- on June 19, 2011 at 10:19 am Celia @ Fig Jam and Lime Cordial
  
  Isabella, I always put mine through a sieve and the graininess disappears. It’s tricky – it darkens, but stays a bit stiff, but when you take it out of the oven, it seems to soften up as it cools. Your comments have inspired me to make another batch – will write it up shortly! Thanks! :)