I have been neglecting the white chocolate. While I have been ganaching, enrobing and molding large quantities of the bittersweet and the milk, the white keeps getting pushed farther and farther back into the chocolate cupboard.
And it’s not like it is the white chocolate’s fault. It’s awfully good stuff of its kind. There I go, again. Expecting it to be dark. Well, it’s not. And this week, I am going to celebrate the fact that it is pale, because it makes a perfect canvas for tinting and its mild sweet flavor makes it perfect for combining with other flavours. [Read more…]