How to make Sous Vide Caramelized White Chocolate that is simple, fuss-free, foolproof and mostly hands-off!
Why Sous Vide?
Sous vide isn't all about meat and fish, let me turn you on to its sweeter, seductive side, by showing you how to make Sous Vide Caramelized White Chocolate. It's simple, fuss-free, fail-safe and mostly hands-off!
Our first few years of cooking sous vide were centered mostly around all things savoury. In the last few years, however, I've really taken to sous vide for sweet applications. I especially like preparing custard-based recipes like ice cream, creme brûlée puddings etc. in this manner. Custards are cooked perfectly, without curdling and this is done, mostly hands-off.
But Will It Caramelize?
If you have made caramelized chocolate before, you know that it requires hawk eyes and stirrings at ten-minute intervals. None of that for Sous Vide Caramelized White Chocolate!
Given my understanding of what it takes for caramelization to occur, I was skeptical about this technique when I saw it on a Reddit feed, then I came across this article. Perhaps more of what takes place in the bag submerged in what is relatively low temperature has to do with Milliard reaction.
Which ever you decide, I think it may be the latter, it certainly produced rich, dark, nutty, caramelized results comparable to the traditional oven method. Only thing missing was that heavenly aroma that filled my home when it's done in the oven.
My first batch, back in January, went into this and another into this and a few other goodies yet to be blogged. I've also done it with milk chocolate, which I then tempered and shelled for bonbons. Glorious!
It's super simple:
- heat the water bath
- bag a quantity of white or milk chocolate
- vacuum seal
- submerge
- relax
- stir, stir, stir
- enjoy a number of ways
Straight out of the bag, it will be thick and appear grainy. Not to worry. A little elbow grease will get it to deep, golden, shiny, viscous deliciousness. From there, you can use it in a number of applications from bars to bonbons to ice creams, cookies and cakes.
A Few Tips for Best Results:
- Use chocolate, not the compound stuff passing as chocolate. I used Valrhona Waina 35% in this batch and Ivoire 35% in others.
- You may choose to agitate the chocolate halfway through the cook, but it isn't necessary.
- Adjust your cook time according to your taste - my preference has been 8-10 hours, but 6 hours will do the trick too.
- These guidelines work for milk chocolate, as well.
Ingredients
- a measure of white or milk chocolate 300 to 500 grams is a good place to start
Instructions
- Heat the water bath to 90ºC/194ºF.
- Add the chocolate to a vacuum bag, seal, submerge in the heated water and cook for 6-8 hours.
- Remove bag and dry with a clean towel to prevent water form coming into contact with the chocolate. Cut open the bag and squeeze the chocolate into a clean bowl.
- Use a silicone spatula to stir the chocolate until it is smooth, homogenous and shiny.
- Chocolate can be stored in an airtight container in cool, dry place.
Leave a Reply