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.  … Continue reading Caramelised White Choc Bar