Serves: Makes about 16-20 - Time:
I have raved about Valrhona’s Blond Dulcey chocolate before-the grown-up equivalent of Caramac. This is how to make your own. It is very easy but requires a bit of patience. I cannot stress enough that the quality of white chocolate matters enormously here. It must have at least 30% cocoa solids. I used Valrhona Blanc Ivoire which is expensive but Green and Black White Chocolate will do, in fact mostly anything save Milky Bar. You can buy the feuilletine from Sous Chef, or next time you’re in France or doing a French Click order online, stock up on crêpes dentelle wafers and crumble a couple into the chocolate.
- 250g bar Valrhona Blanc Ivoire or similar (see intro)
- 4 tablespoons feuilletine (see intro)
- Heat the oven to 140˚c, fan oven 120˚c, mark ½. You will need to line a tray with non-stick baking parchment or a silicone sheet if you don’t have a non-stick baking tray. Chop the chocolate into even pieces-not too small or they will burn quickly-and spread over the baking tray.
- Cook in the oven for 10 minutes then remove and stir around with a spatula. Don’t worry if the chocolate is grainy at this stage. Return to the oven and cook for a further 10 minutes. Stir and spread the chocolate around for about 2 minutes-it should be starting to soften and melt.
- Return to the oven and cook for a further 10 minutes. Stir and spread and continue to do this, perhaps 3 or 4 more times, until the chocolate is smooth and deep golden.
- Pour the molten golden chocolate into a bowl and stir in the feuilletine. Spread out onto a marble slab or baking sheet lined with non-stick baking parchment- to a square about 20cm x 20cm. Leave to cool and harden. When the chocolate is firm but not rock hard cut into squares-don’t worry if some split- and put in cellophane presentation bags or serve with coffee after dinner.