Creamy, lightly salted with a little crunch, these mini Salted Caramelized White Chocolate Bars deliver big on flavour with just three ingredients!
So, I hear it’s May. Almost a full five months into 2017…WTF! I need a few dozen of these Salted Caramelized White Chocolate Bars to deal. WHERE DOES THE TIME GO?
The upside? It’s my birthday month! YAAAAY! I generally don’t make a big deal about it publicly, but I am feeling like I have lots to celebrate, considering the blows I was dealt the past couple years. So keep your eyes peeled for some birthday cake and goodies to come.
But first… Mother’s Day!
How cool would it be to give your chocolate-loving mom a box of amazing homemade chocolate? Pretty effing amazing, RIGHT! If she happens to be a lover of white chocolate, then she will most definitely love these Salted Caramelized White Chocolate Bars.
But White Chocolate Isn’t Really Chocolate…
Although, it’s missing the cocoa solids present in its darker counterpart and uses milk solids instead, white chocolate contains cocoa butter. A good quality chocolate has more cocoa butter and more cocoa butter means a more pleasant mouthfeel, snap and shine.
Where I am, the Food and Drug Regulations (Division 4), specifies that chocolate shall be made with only cocoa butter. Real chocolate does not contain any fats or oils other than cocoa butter. Once the cocoa butter is replaced with another fat substitute, it can no longer be labelled as chocolate. Instead, the product becomes chocolate-flavoured. Compound chocolate, such as candy melts, are a good example. The same goes for a lot of popular candy bars.
Admittedly, there was a time when I turned up my nose at anything that bore the name white chocolate. There is an abundance of chalky, waxy and overly sweet white chocolate on the market and I think that has been the experience of most who hate it. There are also creamy, smooth, mildly sweet, products on the market.
Good white chocolate made by brands like Green & Black’s, Cacao Barry and Valrhona. I am still a die hard dark chocolate fan, but over the years I’ve developed an appreciation for white chocolate. If you are looking to be converted, Valrhona’s Ivoire 35% will most certainly do the job.
Caramelized White Chocolate
I call it white chocolate with an attitude and a rich tan to match. Valrhona’s Dulcey Blond is one such chocolate. If you can’t get your hands the stuff, you can easily make caramelized white chocolate at home.
The secret to getting the best possible result, is to start with a high quality white chocolate that contains a high cocoa butter percentage. Use your favourite white chocolate brand with at least a 30% cocoa butter content. I use Valrhona Ivoire 35% for its rich, creamy, lightly sweet profile.
Whether you use homemade or store-bought, you will need to temper/pre-crystallize the chocolate to make these Salted Caramelized White Chocolate Bars. This produces a shiny, snappy, silky chocolate bar fit for that special person you call Mom!
Here’s a quick video to help you whip up a batch of your own!
Salted Caramelized White Chocolate Bars
Creamy, lightly salted with a little crunch, these mini Salted Caramelized White Chocolate Bars deliver big on flavour with just three ingredients.
Temper the Dulcey as you would white chocolate - melt and heat to 45ºC, drop to 26/27ºC and heat to a working temperature of 28/29ºC. Stir in the vanilla beans and salt.
Prepare your mold and cast the chocolate, tapping out any air bubbles and scraping away any excess from the surface.
Sprinkle with sea salt and cacao nibs and allow to set at room temperature.
Place in the refrigerator for 5-10 minutes to help the chocolate contract and release from mold.