Caramelized White Chocolate

Ingredients

• 1200 g white chocolate(200g)
• 250 g cocoa butter(50g)

Instructions

1. 1Preheat a water bath or sous vide machine to 90°C (194°F).
2. 2Place the white chocolate and cocoa butter in a vacuum bag, spreading them in a thin, even layer.
3. 3Seal the bag using a vacuum sealer.
4. 4Submerge the sealed bag in the water bath and cook for 9 hours.
5. 5Remove the bag from the water bath and let it cool slightly.
6. 6Open the bag and transfer the contents to a blender or food processor.
7. 7Blend until smooth. Adjust the texture if desired.
8. 8Use as a base for pastries, ganaches, glazes, or enjoy as is.