A few weeks ago I received a dozen and a half miyagi oysters from Real Good Fish as part of my my seafood subscription. Because miyagi oysters are delicate and small, I generally just serve them on the half shell, but this time I decided to make bisque. Bisque is a creamy soup traditionally made from seafood and in particular broth from seafood shells.
I love to work with good quality white chocolate. Though it is sweeter and contains more sugar than its darker counterparts, the vanilla and dairy flavors of a high quality, ultra-creamy white chocolate are hard to beat and work exceptionally well in many recipes. White chocolate is also unusual in that it can be caramelized quite easily. Since it contains more sugar than most other forms of chocolate and has no cocoa solids, those sugars can be caramelized to deepen the flavor of the white chocolate and create something exceptionally delicious – even if you’re not usually a white chocolate fan.
This Caramelized White Chocolate Mocha is one of the easiest treats that you can make with caramelized white chocolate, though I recommend my Caramelized White Chocolate & Cherry Ice Cream when you’re ready to take your white chocolate cookery to the next level.
How to Caramelize White Chocolate
Start with good quality white chocolate that is made with pure cocoa butter, not other vegetable fats. High quality white chocolate is easy to work with and will always have the best flavor.
Place the white chocolate in a nonstick skillet and melt it over medium-low heat. Cook, stirring regularly, until it begins to turn a golden color. Continue stirring until the chocolate is almost the color of peanut butter. If it appears to sieze up a bit as you cook it, don’t worry because it will smooth out again as it sits. The finished chocolate will be almost the color of peanut butter.
Assemble the Drink
Once you have your caramelized white chocolate, all you need to do is combine it with hot milk and coffee to make the mocha. I typically use espresso for this drink, but strong coffee will work, too. All the sweetness of the drink comes from the caramelized white chocolate, which has a wonderful caramel flavor and subtle dairy sweetness that reminds me a bit of sweetened condensed milk – but far more delicious.
The drink is quite rich and the recipe below makes two smaller servings. If you’re feeling indulgent, feel free to pour everything into a big mug and treat yourself! I topped mine with whipped cream, but the drink is just as good without anything on top.
Caramelized White Chocolate Mocha
1/4 cup chopped white chocolate or white chocolate chips*
3/4 cup milk (pref. whole)
1/3 cup strong coffee or 2 oz espresso
In a nonstick skillet, melt the white chocolate over medium-low heat. Cook, stirring regularly, until the chocolate begins to turn a golden color. Cook until chocolate is golden and resembles peanut butter.
In the microwave, heat up the milk for about 60 seconds (just below a simmer). Pour milk and espresso into the skillet with the white chocolate and cook over medium heat, whisking until the chocolate has completely dissolved. Divide into two mugs to serve.
Top with whipped cream, if desired.
*You must use real white chocolate, made with only cocoa butter and not other vegetable fats.
Along the way there are wonderful features on pairing chocolate with cheese, tea, spirits and more plus recipes including a few from locals Michael Recchiuti and Alice Medrich.
This book is perfect for anyone who loves chocolate and wants to know more about the American chocolate makers, and is looking for new ways to enjoy chocolate.
The recipes come from Dandelion’s in-house pastry chef, Lisa Vega. Vega gives away the secrets to recipes for cookies, brownies, cakes, drinks and more.
This book is for chocolate aficionados, especially those who want to try their hand at making it or just want to learn more about it. It’s also good for those who want to use different percentage chocolate in recipes. The recipes don’t call out specific brands.
All photos by Greg Seber
Pomegranates are one of the best parts of fall and winter months. Won’t you agree? Love the fruit!
Recently, at a private cuisine and culture presentation and lunch event I did for a group of home economists in our house, I was asked if there was any special technique I used to cut and de-seed a pomegranate. Well, of course there is! I am a pomegranataholic and I better know how to get those ruby red arils out of the fruit as quickly as possible!
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Get answers to all your cooking science questions, and cook tastier, more nutritious food using fundamental principles, practical advice, and step-by-step techniques.
Where does the heat come from in a chili pepper? Why is wild salmon darker than farmed? Does searing meat really “seal in” the juices? A good recipe goes a long way, but if you can master the science behind it, you’ll be one step ahead.
Using full-color images, stats and facts through infographics, and an engaging Q&A format to show you how to perfect your cooking, The Science of Cooking brings food science out of the lab and into your kitchen. Topics include meat and poultry, seafood, dairy, pulses and grains, fruits, vegetables, spices, herbs, baked goods, and more, making it perfect for perfecting everyday cooking as well as for special meals.
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