Roasted White Chocolate
Roasting white chocolate in a low oven turns it dark, creamy and complex, with hints of butterscotch and toasted marshmallow. Learn how to make it--and how to use it in recipes!
*What is high-quality?
This technique is easy, but you must use white chocolate with at least 30 percent cocoa butter. (We got great results with Ghirardelli baking bars.) Chips, lower-quality brands or "white candy coating" won't work.
How to Use Roasted White Chocolate
Roasted white chocolate is as versatile as chocolate chips. You can add chopped roasted white chocolate to cookies, banana bread or pancakes. Or sprinkle it on vanilla ice cream with salted peanuts. Try melted roasted white hot chocolate as a fruit dip with a dash of salt. (It's especially good with pears.) Or use it to coat pretzels or toasted pecan halves; place in fridge to set. You can even use it to make ganache: Heat 1/2 cup heavy whipping cream until steaming (do not boil). Pour over 8 ounces chopped roasted white chocolate. Let sit 30 seconds. Add a pinch of salt; whisk until smooth. Let sit or place in refrigerator to cool and thicken before pouring over a cake or spooning over ice cream.