In case you're longing for another expansion to your hot cocoa collection, give hot cocoa made with Caramelized White Chocolate a spin. It figures out how to join toasty, nutty butterscotch flavors with a smooth sweetness that makes certain to please. Unadulterated enchantment.
Have you at any point attempted Caramelized White Chocolate? On the off chance that you've never made it, at that point I'm encouraging you to give it a shot. As quickly as time permits. I'll be straightforward with you – it takes a brief period. Yet, the procedure is exceptionally basic and the outcome is great to such an extent that you'll left be left in most likely that it merited the time and exertion included.
A significant level of cocoa spread is basic, since it is this, alongside the sugars in the white chocolate that gradually caramelize when cooked at a low warmth. In the long run, the heated chocolate transforms into a brilliant dark colored fluid overflowing with smooth, toasty, nutty, butterscotch flavors (murmur).
Starting here there are various utilizations for the Caramelized White Chocolate, however an incredible beginning stage is to change the brilliant, liquid chocolate into a hot cocoa drink.
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- 100g/ 4 oz/ White Chocolate (at least 30% cocoa butter)
- 400ml/ 1 3/4 cups Whole (Full Fat) Milk
- 1/8 tsp Sea Salt
Optional
- 1/2 tsp Vanilla extract
- Garnish (optional)
- Whipped cream
- 1 tsp Grated chocolate or caramel curls
Instructions :
To Make the Caramelised White Chocolate
- Preheat oven to 120C/ 250F/ Gm1/2 and line a small baking sheet with baking parchment
- Roughly chop the chocolate and lay on the baking sheet
Cook for 10 minutes then give it a good stir
- Continue to cook, stirring at 10 minute intervals, until the chocolate turns a lovely deep, golden brown. It will soften as it is stirred and later in the cooking process it will begin to feel more fluid. Cooking times will vary depending on the chocolate used. Anything between 40 minutes and 70 minutes is typical - judge by the colour - aim for a runny chocolate the colour of peanut butter.
- If, once the cooking is complete, the chocolate is still a little lumpy, push through a metal sieve to break down the lumps
- Either use immediately or scrape into a sealable jar, let cool to room temperature and seal. Store for up to 2 weeks
Source : bit.ly/2VkYTza
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