White Chocolate ‘Soil’

Preparation info
    • Difficulty


Appears in
Rococo: Mastering The Art Of Chocolate

By Chantal Coady

Published 2012

  • About

This recipe is one of those accidental discoveries. I was melting white chocolate and forgot about it; it got too hot. The result was a wonderful sweet caramelised crunchy ‘soil’, which we use to decorate chocolate mousse served in flowerpots or to sprinkle on dipped truffles. Rumour has it that this happy accident was also how Valrhona’s Caramelia chocolate came about.