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.
DECULO stands for delicacy,cuteness and love.By using DECULO’S kitchen utensils,you can make delicious food and at the same enjoy the anmosphere of love at home.
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Instant Pot Duo Mini is the ideal companion to the Duo 6 Quart, 7-in-1 programmable multi-cooker replaces 7 kitchen appliances, combines the functions of a Rice Cooker, Pressure Cooker, Slow Cooker, Steamer, Sauté, Yogurt Maker, and Warmer. 11 smart built-in programs – Rice, Soup/Broth, Meat/Stew, Bean/Chili, Sauté, Steam, Porridge, Yogurt, Slow Cook, and Keep Warm, your favorite dishes are as easy as pressing a button. The Instant Pot Duo Mini Rice Cooker Function cooks up to 6 cups of uncooked rice (12 cups cooked rice), the rice cooker function can cook all types of rice including white rice, brown rice, wild rice, sushi rice, risotto rice and more. Accessories include a rice measuring cup, stainless steel steam rack without handles, rice paddle, soup spoon, condensation collector and recipe booklet. The Duo Mini is versatile it can be used at home to make a small dish for two, side dish or while traveling such as camping, traveling by RV, boating, sailing, hotel excursions etc.. A 24-hour delay start timer for delayed cooking is great for busy families allowing you to have your food ready when you get home from a busy day at work. Automatic keep warm holds the temperature of the dish until you serve. NOTE: This product is 110v and for use in North America, if you live in Europe or other 220-240v territories this product will not operate.
I wanted to thank you so much for watching my Creamy Mashed Potatoes video and weighing in last week! I read every comment and the feedback was so helpful as I plan the next several cooking videos. Great suggestions, guys—some of it I never would have thought of myself.
Your suggestions will be reflected in the next round of videos I shoot later this month. In the meantime, I wanted to share this video with you, because this happens to be one of my favorite side dishes of all time (and I think it’s one of the prettiest—look at the color!) I filmed this the same time I filmed the mashed potatoes, and it was lots of fun.
The printable recipe is on my original post if you like to print things out: Beautiful Brussels Sprouts post w/ printable recipe
And here it is in living color!
These lemon-chocolate chip soft biscotti are an old recipe from my grandma; they are part cookie, part biscotti, sponge-like soft, lemon-scented, and loaded with chocolate chips. Full of traditional flavor and with a recipe that feeds a small army, this is a perfect holiday gifting cookie!
The story behind how I came to unearth this recipe is a long one, so I’ll give you the short and sweet version… I first had something that tasted like these at a friend’s house over the holidays. Someone in her family made them, but that was the first and last time I had them, and then tried for months to recreate them myself, to no avail.
Then I mentioned it to my grandma and tried to explain what they tasted like and what the texture was like, and lo and behold, she said she had a recipe just like that! Apparently she hadn’t made them in years and years because not many people in the family cared for them, which is why I had never tasted them at her house before.
I tried the recipe, and… boom! It was just like what I tasted at my friend’s house and for someone who really, REALLY does not care for lemon-flavored food (neither sweet or savory, just in my ice water, please), the fact that I absolutely love these little soft biscotti says a lot (also, chocolate chips don’t hurt, either).
Once you read the recipe you may have a few questions, so let’s get those out of the way…
I call these soft biscotti because the mixing method is nearly identical, they are shaped as such, but they don’t go through the slicing and second bake that traditional biscotti do; the consistency is a little sponge-like, maybe like a tea cake, and they just TASTE old-fashioned, which I love.
They come together fairly quickly and easily, so you get a lot of bang for your buck given how much the recipe makes. And these freeze really well, too… just wrap them up really tightly in plastic wrap and foil, tuck in a freezer bag, and you’ll be all set for last-minute company.
I hope you enjoy this a-little-bit-different-but-totally-delicious recipe that’s just begging to be enjoyed!
An old recipe from my grandma full of traditional flavors and perfect for gifting over the holidays!