Susan S. went to a meeting in Frankfurt a couple months ago and brought back some exotic European chocolate like I had never seen before. Callebaut Callets are a delightful mix of dark and white chocolate in the form of little pearls. They are sweet and delicious and the form factor makes them fun to eat and share.
The whole product whispers “gourmet” in sultry tones. The chocolates themselves are like little pearls - shiny and delicate and the flavors very well balanced. The box is elegant, with its decorative writing, gold foil lining and fancy flip-top. It’s classy all around.
Here are some photos I did of the product. If your mouth is watering, beat feet down to your local gourmet chocolate store to see if they can get you some of these. It’s definitely worth the effort!
What candies are you passionate about?
Cocoa butter is the oil in chocolate that gives it that melt-in-your-mouth feeling. Because white chocolate contains large amounts of cocoa butter, it tends to melt easily - even easier than “regular” chocolate - and special care should be taken to handle it properly.
If you are going to cook with white chocolate or else mold it, you don’t need to have the double boiler going at full blast. Simply boil the water in the lower part, remove it from the heat, then place the top part in and add your white chocolate. Stir to mix it around and get all of it exposed to the heat. It will stay good and warm like this and keep the chocolate melted for a long time - certainly long enough to do whatever you need to do.
I will be adding recipes later but for now one great place to find some recipes involving white chocolate is at the Food Network. I have not checked every recipe for relevancy, but it appears that they have no fewer than 928 recipes involving white chocolate. It’s certainly a great first stop, at any rate!
White Chocolate Bar by Chotda.
