Authors
Books
Features
Collections
Login
Search
Authors
Books
Features & Stories
Collections
Help and Support
Login
Advertisement
Francisco Migoya
Caramelized White Chocolate Shell
I cooked this
Add to
collection
Preparation info
Yield:
605 g
Difficulty
Medium
Appears in
The Elements of Dessert
By
Francisco Migoya
Published
2012
About
Svg Vector Icons : http://www.onlinewebfonts.com/icon
Recipes
Contents
Ingredients
White chocolate coins
500
g
1
lb
1.6
oz
82.64
Americas
United States
Dessert
Vegetarian
Gluten-free
Method
Preheat a convection oven to
115°C/240°F
.
Place the chocolate in a half hotel pan and place inside the oven.
Stir
every
30 minutes
<