White Chocolate

Perhaps many of us say white chocolate is not “real chocolate.” Some say that it is way too sweet, Nowadays, with the flood of high-percentage cacao bars on the market, the consensus seems to be that the darker the chocolate the better.

I have never cooked with white chocolate that much but decided I really would like some macadamia white chip cookies so I got some white chocolate and went to work. White chocolate is really good in buttercreams, ice creams and goes with zesty spices which as ginger, citrus and cardamom. White chocolate contains butter, milk, sugar, and vanilla it can be used in recipes instead of butter. People are not sure the origins of white chocolate, but powdered milk seems to have played a major role it is popularization. Nestlé, who many credit with developing white chocolate, began making it in the 1930’s, apparently in response to a powdered milk surplus; during World War I, when powdered milk was in high demand, they bought up companies that manufactured the product. When the war ended and consumers returned to fresh milk, the Swiss chocolate giant looked for new used for the powdered kind. One of the many new products launched during this time was white chocolate bar called “Galak.”

White chocolate is tricky to work with because the main ingredients are two fats that melt at different temperatures. To avoid the chance of lumpiness, chop the chocolate into small pieces and stir constantly to ensure quicker and more even melting. As white chocolate separates and burns easily, melt it in a bowl over hot water, or in the microwave for 30-second increments and make sure the temperature of chocolate does not exceed 120 degrees.

By the 1990s, white chocolate had entered the canon of American dessert flavors; at the iconic Palace Café in New Orleans, it enriched the custard base for bread pudding, an innovation on a classic. I have done white chocolate bread pudding and it is terrific. Also in New Orleans, the restaurant Mat & Naddie’s, have a panko-fired version of white chocolate bread pudding with bruléed bananas.

So get some white chocolate and make some Christmas cookies to give. This recipe is from ‘Saveur’  2012. These cookies are on the cover, and they are hard to resist.

White Chocolate-Macadamia Nut Cookies

Makes about 5 dozen

2 cups flour

1 tsp. kosher salt

¼ tsp. baking soda

1 ½ cups packed light brown sugar

1 ½ cups sugar

16 tbsp. unsalted butter, softened

2 eggs

1 tbsp. vanilla extract

1 ½ lb. roughly chopped white chocolate

1 lb. roughly chopped roasted and salted macadamia nuts

Whisk together flour, salt, and baking soda in a bowl; set aside. In a large bowl, beat sugars and butter on medium speed of a hand mixer until fluffy, about 3 minutes. Add eggs one at a time, beating after each addition until smooth; beat in vanilla. Add dry ingredients, and beat until just combined; stir in chocolate and nuts.

Heat oven to 325 degrees. Using a 1-oz. ice cream scoop or 2 spoons, portion and shape dough into balls, and place balls 2” apart on parchment paper-lined baking sheets. Bake until golden brown, about 14 minutes.

This next recipe would be a wonderful Christmas dessert which could be made ahead. The cream cheese adds stability and a pleasing tang, which balances the sweet white chocolate without overpowering it. This recipe is also taken form ‘Saveur’ December 2012 issue.

White-Chocolate-Cream Cheese Mousse

Serves 4-6

2 oz. cream cheese, softened

1 vanilla bean, split lengthwise, seeds scraped and reserved

½ cup heavy cream

½ tsp. kosher salt

3 egg whites

¼ cup sugar

8 oz. white chocolate, finely chopped

Place cream cheese and vanilla seeds in a large bowl, and beat on medium-high speed of a hand mixer until very smooth, about 2 minutes. Add cream, and beat until smooth and fluffy, about 2 minutes more; set aside. Place salt and egg whites in another bowl, and beat on medium-high speed of a hand mixer until soft peaks form; while beating, slowly add sugar, and beat until stiff peaks form; set aside.

Place white chocolate in a medium bowl over a 4-quart saucepan of simmering water, and cook, stirring constantly, until just melted; remove from heat, and let cool for 5 minutes. Pour white chocolate into cream cheese mixture, and fold with a rubber spatula until almost combined; add beaten egg whites, and fold gently until just combined. Transfer to a piping bag fitted with a ¾ “ tip, and pipe into serving glasses; refrigerate until set before serving, at least 2 hours.