My laptop is on life support again but I won't have my new desktop at least this weekend.
The cobbler's children have no shoes.
One of my food mags came yesterday, and I see it has a whole article PLUS recipes for white chocolate. The writer bemoans the lack of respect for white chocolate while admitting that really good white chocolate suitable for cooking has been difficult to obtain until fairly recently. He give a list of the best.
Felchlin Mont Blanc Couverture
from Switzerland ( :ras ) Mildly sweet with a fresh milkiness well-suite to trufles and confections
from France - an elegant richness that comes through best in pudding ganaches and frostings
Askinosie Davao White Chocolate
- a single origin bar made with goat's milk powder offers layers of earthy nutty nd floral flavors and is best eaten out of hand.
E. Guittard High Sierra
-- carmel notes that lend cooked-sugar depth to glazes and gnache
Vintage Plantations 33% Cacao White Chocolate
- The ecuadorian cocoa butter imparts powerful aromas of pineapple and coconut to any desert
El Rey Icoa
-- This Venezuelan product tastes strikingly of milk chocolate and is good melted into ganache or hot cocoa
Perugina White Chocolate
-- This Italian chocolate possesses a balanced roundness reminiscent of sweetened condensed milk. It is perfect for custards
Lindt Classic Recipe White Chocolate
- has a straightforward dairy smoothness making it ideal for folding into cookies, brownies or ice-cream
Ghirardelli White Chocolate Baking Bar
- Hints of coconut and honey add a subtle fragrance to butter cakes, custards or icings
Cacao Barry Zephyr
-- The soft salinity of this Belgian chocolate makes it a match for nuts and dried fruits.