Sous Vide Caramelized White Chocolate by Gronda

Ingredients

• 400g (14 oz) high-quality white chocolate (minimum 30% cocoa butter)
• 50g (1.75 oz) cacao butter, melted

Instructions

1. Combine the white chocolate and melted cacao butter in a vacuum-sealable bag.
2. Seal the bag, spreading the chocolate into an even, thin layer.
3. Set a sous vide circulator to 90°C / 194°F.
4. Submerge the sealed bag and cook for 9 hours, keeping it fully underwater.
5. Remove the bag and massage it gently until the chocolate is smooth and emulsified.
6. Transfer the caramelized chocolate to a container or mold and let it cool to room temperature before using or storing.