White chocolate is a highly misunderstood food. I may even go as far as to say that it is the red-headed stepchild of the food world. White chocolate is composed of cocoa butter, milk solids, and sugar. Because of its composition of ingredients, white chocolate is actually not a chocolate at all and because of this, it invokes rage from chocolate lovers everywhere.
"It is not chocolate!" people shout.
I say - who cares? It tastes good. It is creamy. I chuckled when Dave Lebovitz stated:
There's nothing odder to me than people who say, "I don't like white chocolate...because it's not chocolate!" Which is like saying, "I don't like white wine...because it's not Champagne!"
Amen to that, brother. I don't think I will ever understand people's ire in regards to white chocolate. Frankly, I find that I have a harder time resisting white chocolate more than any other chocolate. And my will power is pretty good. But if I have white chocolate in the apartment?
Diet doomsday, my friends. Diet doomsday.
When David Lebovitz recently posted about his class at L'école du Grand Chocolat Valrhona, a gorgeous site befell my eyes. Caramelized white chocolate. "The Toffee of Milk". Just the sound of that name made me salivate. I needed the recipe.