Blonde White Chocolate

There’s nothing quite like toffee to satisfy a sweet tooth–buttery, crunchy, and brimming with notes of dark caramel. In this recipe, we’ve given our white chocolate a special treatment to create additional layers of flavors to make your holidays bright.

Directions for making toasting your Milk Powder

1. Preheat a convection oven to 300°F/150°C
2. Spread the milk powder in a thin layer on a baking sheet and bake for a total of 45 minutes, until fragrant and golden brown.
3. During roasting, take out of the oven and mix up well every 15 minutes, to promote evenly browning. Break up any lump with the help of a whisk.
4. Allow it to cool completely.
5. Milk powder tends to absorb humidity from the air. If you're not going to use it immediately, store it in an airtight container.

Directions for making Blonde White Chocolate

1. Gently melt the cocoa butter in a pan or in a microwave, making sure not to exceed 160°F / 70°C. Once the butter has melted, pour it into your Refiner.
2. Slowly add the granulated sugar, ½ cup at a time. Be sure to allow the sugar to be fully incorporated before adding more.
3. Add the roasted milk powder and let refine for about 3 hours. If necessary, gently increase the temperature using a blow dryer or a heat gun (while never exceeding 140°F/60°C).
4. Add the salt and process for about 24 hours checking to see if you are pleased with the consistency.
5. Once you are happy with the texture of your Blonde White Chocolate, remove the chocolate from the Premier.
6. Either temper right away or allow to solidify in sheets or small blocks and set aside for later use.

Storage: Up to 6 months in a cool, well-ventilated place in an airtight container.

*Percent Daily values are based on a 2,000 kcal (Cal) diet for healthy adults. Calorie needs might vary according to age, gender, height, weight, and physical activity level.