By Theyo Bean Team
What blonde chocolate is, we have already reported in detail in this blog post . If the article has whetted your appetite for the caramelly, slightly buttery, biscuit aroma of this special variety and you have started your search, you will have already noticed: Fine blonde chocolate is not really easy to get your hands on. At least if you don't want to compromise on quality and you value fair and sustainable production conditions. We solve this problem and explain how you can easily make the blonde delicacy yourself at home. As always, we will answer any questions you may have in the attached FAQs.
Ingredients and equipment to make blonde chocolate yourself:
- 227 g white chocolate (make sure it is of good quality, you will surely find what you are looking for in our shop )
- A large silicone mat that fits on a baking tray (alternatively, you can use parchment paper, but then you have to be much more careful when turning the chocolate)
- A heat resistant spatula
- 0.25 tsp salt (optional)
How is this continuing?
Making blond chocolate yourself is really not that difficult, as you will quickly notice:
- Preheat the oven to 120°C.
- Then break up the chocolate into very fine slivers, as finely as possible. This is important so that each individual chocolate chip is evenly exposed to the heat.
- Place the (clean!) silicone mat on a baking sheet and spread the fine chocolate chips (and the salt) evenly on it.
- The whole thing then goes into the oven for 10 minutes.
- When the 10 minutes are up, remove the tray from the oven and gently scrape the melted chocolate with the spatula to stir gently so it browns evenly.
- Repeat this process after 10 minutes and then leave the chocolate in the oven for another 10 minutes. Then, repeat turning the chocolate every 5 minutes until it is smooth and deep brown, similar to the color of peanut butter. It is important that no water gets on the chocolate at any time, otherwise it will become solid and cannot be processed further. If small drops of oil form on the chocolate, that's not bad at all. These droplets are cocoa butter, which can separate from the chocolate when it is heated. They combine very easily with the chocolate if you stir them well with a hand mixer or food processor after baking.
- So when the chocolate has reached the desired level of browning, remove the tray from the oven and let it cool. If the oil has worked its way out of the chocolate, wait 2 minutes and then place the chocolate in a bowl and mix again on high speed.
- Then put the chocolate back on the silicone mat, spread it out and let it cool completely.
- When the chocolate has cooled, you can break it up into smaller pieces and either eat them straight away or store them in an airtight container for a few weeks.
This recipe comes from damecacao. In addition to great recipes, the author also publishes many informative articles about fine chocolate!
Blonde Chocolate FAQs
How can I vary the recipe?
Of course you can change a few parameters during the preparation of the blond chocolate and influence the taste. If you add the salt, for example, the chocolate gets a rather crumbly taste. If you prefer a deeper caramel flavor, omit the salt, reduce the heat to around 108°C, and bake the chocolate a few minutes longer.
Does the recipe also work vegan?
That's a good question. Not only does the chocolate caramelize in the oven, a Maillard reaction takes place, which requires amino acids. In regular white chocolate, the necessary amino acids come from the milk powder. Depending on which vegan white chocolate you use and which milk alternative was added, you can theoretically also make vegan blonde chocolate. Rice, for example, contains all the essential amino acids, so vegan white chocolate with rice powder should work.
Can this chocolate also be processed further?
In any case! You can use this blond chocolate, for example, to make a very delicious glaze for cakes, but it can also be processed into pralines or cakes.
