Tastes Like Time in Two Parts

Part II Caramelized White Chocolate

Time is the gift. This is why thoughtful, scratch cooking feels so generous, warm and nourishing. With each bite, you are ingesting it, literally taking in time. I always quip that time is the invisible ingredient. It makes food delicious. I know there are plenty of food science types who will “Malliard Reaction! Denaturation! blah blah blah” this idea to death. I mean, that’s fine. I’m no science denier. But I think the deliciousness comes simply because time is so precious. It is limited for us mortals and therefore luxurious. Sumptuous.

I am always thinking about the ultimate Baker’s Pantry and this is on my short list of books I’d like to write. One of the pantry staples that immediately comes to mind is a nice sized jar of caramelized white chocolate. So many applications. So much better than regular white chocolate. And a scrummy way of folding the taste (and gift) of time into your baking.

A couple of weeks ago, in addition to an old school rum cake (baked on request for the birthday boy), I also baked a roasted banana cake with Cannelle et Vanille’s gorgeous coconut miso caramel (another, newly-discovered pantry staple), caramelized white chocolate Italian merengue buttercream and toasted coconut. No one brave enough to venture a slice regretted it. I don’t know if any of these folks would have put their finger on why that buttercream made them want to linger in the Present Eating Time (I just made that up) but it did. That was time they were tasting, and it’s moreish.

Caramelized White Chocolate

I love “recipes” that start out: “Well, first you take some ______” and this one does. Well, it’s really more of a technique I guess, but first you take some white chocolate. As dear Ina G. might say, use the good stuff. The higher the cocoa butter content the better. Chop it up, spread it evenly on a silicone mat or double parchment -lined sheet pan and place it in a slow oven (250 degrees). Stir and spread, redistributing it evenly every 10 minutes or so until it has the depth of color you are seeking.

If it looks grainy and is not smoothing out, drizzle a small amount of grapeseed or other neutral oil and keep spreading. That’s pretty much it.

Store in a glass container (don’t be like me). Reason for this: depending on how much oil you added, the chocolate will harden as it cools. The glass will allow you to zap it at half power in 10 second intervals until it’s scoop-able or dip-able.

Pour on or bake into anything you can think of. I have spread this on toasted pumpernickel with butter and a sprinkle of smoked Maldon and been in heaven.

Thanks for reading and remember…take your time.xx