Post by Michelle Sterling of Avery & Augustine
We’re gearing up for Valentine’s Day and thought that we would make ice cream sundaes with roasted white chocolate sauce for this year’s treat. If you’ve never tried roasted white chocolate, it’s time. Done right, it has an outrageous amount of creamy and buttery caramel notes distilled in each spoonful. And it’s beyond-your-imagination delicious.
I followed Saveur’s technique to roast about 9 oz. of Valhrona Ivoire white chocolate feves. Note: I lowered the oven temperature to about 240 degrees because I was afraid that the chocolate would burn, but you can experiment and see what works best for you. Usually it’s recommended that you use high quality white chocolate with at least 20 percent cocoa butter such as Valhrona or Callebaut for roasting. The typical supermarket white chocolate chips don’t work as well (and I definitely agree from experience). This Food52 article is also a wonderful reference and shows you what to expect at each step of the roasting process.
After the white chocolate has turned golden brown in the oven, bring a 1/2 cup of heavy whipping cream to a simmer and mix it together with the roasted white chocolate. And there you have it: roasted white chocolate sauce. One funny thing about it is that it looks like caramel, but smells like white chocolate.
Of course, you can add your favorite toppings to your roasted white chocolate sundae, but the sauce is pretty remarkable on its own!
Thanks to The Land of Nod for sending the items for this post.
You can see Michelle’s work and read about her two young children and their first forays in cooking, art and everything in between at Avery and Augustine.