Roasted White Hot Chocolate with Malted Milk
Creamy and frothy, with notes of caramel and malt, this white hot chocolate (made by roasting the white chocolate first in the oven) is anything but bland.
*How to Roast White Chocolate
Roasting white chocolate gives it a more complex, nutty flavor and beautiful caramel hue. To make it, spread 8 to 16 ounces chopped high-quality white chocolate on a large, smooth, rimmed baking sheet. (Be sure to use white chocolate with at least 30 percent cocoa butter, such as Ghirardelli or Lindt baking bars. Chips, lower-quality brands or "white candy coating" won't work.) Bake in a 250° oven until chocolate begins to melt, about 10 minutes. Stir well with a rigid spatula, then smooth out evenly. Repeat the stirring and smoothing every 8 to 10 minutes, until chocolate turns a deep caramel color, 40 to 50 minutes total. Don't panic if the chocolate appears grainy--just keep scraping and stirring at regular intervals. It will melt eventually with only a tiny lump or two remaining. To store: Transfer roasted white chocolate to a sheet of parchment paper and spread evenly. Chill until firm. Chop into pieces. Store at room temperature and use like chocolate chips, or remelt it for recipes.