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Roasted White Chocolate Panna Cotta

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Roasted White Chocolate Panna CottaMichael Spain-Smith

Roasting white chocolate was a popular technique a few years back in a lot of pastry kitchens. I don't use white chocolate a lot because it is so sweet, but roasting it first caramelizes the sugar and toasts the milk solids to give it a nutty flavor, like brown butter, that balances its high sugar content.

Cooks’ Note:

Roasted white chocolate curls make a great garnish for this and other desserts. Simply roast some chopped white chocolate as directed, pour it into a small plastic container, and let it cool until hardened. Pop the brick out of the container and use a vegetable peeler to peel curls of chocolate from the outside edge and use to garnish tarts, puddings, or mousse.

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