I don’t remember the first time I made this dessert, but I certainly remember being wowed by its flavors, and the creator of it, Madeleine Kamman. (Who I’ll get to in a minute…) I’d been making it for years and it’s a wonderful way to use white chocolate, which pairs remarkably well with dark chocolate, but also goes nicely with everything from berries and lemon, and caramelizes beautifully, which can be used in cakes, sorbets, and ice cream. (I learned how to make it at the Valrhona Chocolate School, and it’s become so popular that the company now sells it by the bar.)
What can’t white chocolate do?
Well, it can’t replace chocolate because it’s not chocolate. Milk chocolate technically isn’t chocolate; it’s chocolate with milk added. On a similar note, I’ve only had Home Fries served to me at diners, not at home. And I’m still perplexed that we call it Banana Bread, because some people have told me that Cornbread, if made with a few teaspoons of sugar, isn’t bread, it’s cake. Yes, some insist that white chocolate “…isn’t chocolate!” but herb tea, as it’s commonly called in the U.S., has no tea in it. So if you’ve ever sipped a cup of “chamomile tea” (or even if you haven’t), you are welcome to enjoy white chocolate!
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