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I noticed in Serious Eats - an article called Pastry Geek Heaven written by Clay - that mentioned caramelized white chocolate.

I once - in my early attempts to temper easily - put white chocolate in a stainless bowl over water in a slow cooker - then went out for a couple of hours. When I returned home, the chocolate was caramelized on the bottom. I mixed it all together and instead of throwing it out, decided to use it for a center. It was the most delicious center ever!

I haven't been able to duplicate it.

So Clay - would you be willing to share the technique you learned at the World Pastry Forum?

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I already shared the technique in the Kitchen Confectionery Group in a forum thread there.

I've added some comments from a batch I made this weekend.
Thanks Clay - I'll go find it.


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