Bergamot-Infused White Chocolate
White chocolate coins 1 kg 2 lb 3.2
- For the infused chocolate: Turn a circulating water bath on to 35°C/95°F.
- Make sure the bergamot peel has no pith attached.
- Place the chocolate and the peel in a vacuum-seal bag and vacuum seal it. Place the bag in the hot water bath and let it infuse for 2 hours.
- Remove the melted chocolate first from the bath, and then from the bag,