So, if I’ve never told you all about my undying devotion for white chocolate, I figure this is a good place to begin. And if you are a newbie to white chocolate, this is a great recipe to get you turned on to it.
Ever since I can remember, I have been a white chocolate fanatic. Many people don’t particularly care for the stuff. But me? Oh, I’ll do just about anything for it; this includes spending $6 per slab on sub-par waxy white forgery. Recently though, I decided to put an end to this madness and just make my own damn white chocolate bars.
For starters, I ordered about 20 oz of 100% food grade cocoa butter. Not exactly cheap, but worth every penny. Once I received my order, I promptly whipped up a giant bar of white chocolate, using a recipe by the insanely talented Hannah Kaminsky. It was simple and blissful…
Even though dark chocolate- with its smooth ebony skin and robust coffee and red wine-like aromas- is very very enticing, there is just something so pure and honest about a delicate bar of white chocolate. It’s like a superb vanilla ice cream with nothing to hide. No cover ups, no mix ins- white chocolate delivers just pure sultry cocoa butter flavor.
I also happen to be quite a devoted blondie fan; like the candy bar mentioned above, I prefer my brownie sans chocolate. I know you all probably think I am crazy. But seriously, try this blondie and tell me if it is not the most glorious gluten-free & vegan blondie your tastebuds have ever encountered.
Well, that may be stretching it a tad, but I sure think these babies are worth their weight in cocoa butter.
They are perfectly chewy and blanketed with a paper thin layer of crunch that collapses delicately with each and every bite. A touch of orange rind adds a little zing. Continue reading