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?