Caramelized White Chocolate Shell

Preparation info
  • Yield:

    605 g

    • Difficulty

      Medium

Appears in
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • White chocolate coins 500 g 1 lb 1.6 oz 82.64

Method

  1. Preheat a convection oven to 115°C/240°F.
  2. Place the chocolate in a half hotel pan and place inside the oven. Stir every 30 minutes<