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sous vide caramelized white chocolate

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This is an easy way to caramelize white chocolate and create that aromatic, irresistible flavor. Sous vide provides a controlled temperature environment to carefully do this without destroying the chocolate. Make a big batch and use it in all your recipes. 

You can scale this method as needed. Canning and old jam jars work great here because they can withstand increased air pressure and temperature. If you have a sous vide cooking container, by all means, use that.

Ingredients

1 cup/180 g white chocolate

Instructions

  1. Place the chocolate chips in a heat-proof jar, seal with a lid, and place it in a wide and deep enough heat-proof container or Dutch oven. Fill the pot with enough water to ensure that the water is slightly above the chocolate chips. Seal the mouth of the container of the Dutch oven tightly with cling wrap to form a seal. Set the sous vide to 200F/93C for 4 hours. The chocolate will turn a toffee brown color, remove the jar from the water, cool before using. The chocolate will stay in an airtight container for up to 6 months.

Find it online: https://niksharmacooks.com/sous-vide-caramelized-white-chocolate/

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