I gave a tiny Mason jar of caramelized white chocolate to my dear friend, Steph. She looked intrigued, but was a bit mystified.
“Umm, this looks fantastic,” she said, appreciatively regarding its golden depths and even the white marbling on top. “How do I eat it?”
A very good question. Being chocolate, it had of course, solidified at room temperature, and needed to be melted gently, over a bain marie or in the microwave, to get it out of the jar. [Read more…]