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Blonde Chocolate

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Blonde chocolate is basically just caramelized white chocolate that you cook slowly in the oven or on a low heat on the stove.

Make sure you use a chocolate with 30% cocoa solids and not the candy coating or melts or whatever. Just bake the chocolate on a sheet pan at 250 F/ 120 C taking the tray out and stirring every 15 minutes. The chocolate is done when it's toasted golden brown and smells nutty and caramelized.

Serve this as a sauce or try to temper it and serve in bar form, shaved or grated on desserts or mixed into pastries.

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4650 | Chefs | Cooking

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Written by The Chef's Circle

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