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…
Fig Jam and Lime Cordial 