Francisco Migoya

Caramelized White Chocolate and Caramelized Milk Chocolate

Preparation info
  • Yield:

    2.5 kg

    • Difficulty

      Medium

Appears in
The Elements of Dessert
The Elements of Dessert

By Francisco Migoya

Published 2012

  • About

Ingredients

  • White chocolate coins 2 kg 4 lb 6.4 oz 66.23

Method

  1. Preheat a convection oven to 115°C/240°F.
  2. Put the white chocolate coins in a hotel pan and the milk chocolate in a separate half hotel pan and place in the oven.
  3. Every 30 minutes, stir both mixtures with a wooden spoon. It will take about 2 h