Too much white chocolate: a delicious problem.
August 31, 2011 9:44 AM Subscribe
I bought a lot of white chocolate for a friend's wedding cake. The wedding is over, the cake is eaten, and I still have a lot of white chocolate. It's in chips, Callebaut. What can I do with them?
I'm willing to try most things. I have a white cake with white chocolate recipe, and a white chocolate icing recipe which are in the queue for when I am no longer sick to death of cakes. I don't really love white chocolate, though, nor do the people who usually eat my food. I mean, it's okay, but I prefer dark. (I detest milk chocolate.) Still, here it is, 10 pounds of white chocolate.
I am very competent in the kitchen and can follow complex recipes, so nothing is necessarily out. I have access to the normal kitchen gadgetry someone who likes to cook has -- stand mixer, food processor, double boiler, 73,000 cake pans, ice cream maker.
I know, it's a photo of a cake and not a kitten, but cat fur in a cake is gross.
I'm willing to try most things. I have a white cake with white chocolate recipe, and a white chocolate icing recipe which are in the queue for when I am no longer sick to death of cakes. I don't really love white chocolate, though, nor do the people who usually eat my food. I mean, it's okay, but I prefer dark. (I detest milk chocolate.) Still, here it is, 10 pounds of white chocolate.
I am very competent in the kitchen and can follow complex recipes, so nothing is necessarily out. I have access to the normal kitchen gadgetry someone who likes to cook has -- stand mixer, food processor, double boiler, 73,000 cake pans, ice cream maker.
I know, it's a photo of a cake and not a kitten, but cat fur in a cake is gross.
Rose Levy Beranbaum's Cake Bible has some amazing white chocolate recipes, and if you want "complex" then she's definitely your gal. Even if you're not hugely into the taste, you will definitely find recipes where she uses it for texture, fat content, its melting point, etc etc.
Maybe her Roasted White Chocolate Mousse, Lemon White Chocolate Buttercream, White Chocolate Whisper Cake, White Chocolate Chip Bread?
I think there's also a white chocolate cheesecake but I didn't stumble across it in my quick Googling.
posted by bcwinters at 9:53 AM on August 31, 2011 [1 favorite]
Maybe her Roasted White Chocolate Mousse, Lemon White Chocolate Buttercream, White Chocolate Whisper Cake, White Chocolate Chip Bread?
I think there's also a white chocolate cheesecake but I didn't stumble across it in my quick Googling.
posted by bcwinters at 9:53 AM on August 31, 2011 [1 favorite]
White chocolate truffles. I'll MeFi you my mailing address.
posted by TheRedArmy at 9:54 AM on August 31, 2011 [3 favorites]
posted by TheRedArmy at 9:54 AM on August 31, 2011 [3 favorites]
for savoury, how about white chocolate mole sauce?
posted by wayward vagabond at 9:55 AM on August 31, 2011
posted by wayward vagabond at 9:55 AM on August 31, 2011
Dogs can eat white chocolate! If you have a friend/friends who are really into their dogs, you can make some fancypants dog treats as a gift for them. (The friends or the dogs.) Bonus for recipes that are tasty for humans, too.
posted by phunniemee at 9:57 AM on August 31, 2011 [1 favorite]
posted by phunniemee at 9:57 AM on August 31, 2011 [1 favorite]
Whenever I don't have a clue what to do with an ingredient, I just Google the following:
Nigella Lawson + (ingredient)
You can of course use whatever TV chef takes your fancy, but who can resist Nigella and white chocolate?
posted by Chorus at 9:57 AM on August 31, 2011
Nigella Lawson + (ingredient)
You can of course use whatever TV chef takes your fancy, but who can resist Nigella and white chocolate?
posted by Chorus at 9:57 AM on August 31, 2011
And coincidentally, KCRW's Good Food has a White Chocolate Pecan Pie as their Pie of the Day today.
posted by bcwinters at 10:11 AM on August 31, 2011
posted by bcwinters at 10:11 AM on August 31, 2011
If you just want to unload a lot at once, find a school or other organization near you that is planning a bake sale. Buy a couple of bags of pretzels, melt up a bunch of chcocolate in the double-boiler and dip the pretzels. Optionally add sprinkles to some if you have them. Divide them into baggies, five or ten per bag & drop off at the bake sale.
posted by mikepop at 10:12 AM on August 31, 2011
posted by mikepop at 10:12 AM on August 31, 2011
David Lebowitz has a recipe for carmelized white chocholate that sounds absolutely amazing.
posted by JPD at 10:12 AM on August 31, 2011 [2 favorites]
posted by JPD at 10:12 AM on August 31, 2011 [2 favorites]
I don't like white chocolate, except for Callebaut, and then only when it's made into peppermint bark. It's not exactly peppermint bark season, and if you care about that (or if the weather where you are makes candy-making sort of impractical right now), then chuck it in the freezer and save it for Christmas, when you can make lots of bark and put it in elegant little bags to give as presents.
posted by rtha at 10:20 AM on August 31, 2011 [3 favorites]
posted by rtha at 10:20 AM on August 31, 2011 [3 favorites]
To piggyback onto what mikepop said - I once went to a party where someone brought peanut-butter sandwiches made out of Ritz crackers, and dipped half in white chocolate, and half in dark. The person who brought them said it was "trashy" but it has been years and I still remember them, so there's that.
posted by pinky at 10:28 AM on August 31, 2011
posted by pinky at 10:28 AM on August 31, 2011
Well, I think blondies made with white chocolate chips and lots of nuts would be great!
I, too, will send you my mailing address!
posted by jgirl at 10:39 AM on August 31, 2011
I, too, will send you my mailing address!
posted by jgirl at 10:39 AM on August 31, 2011
Mail it to me! (I loooooove white chocolate)
Melt and dip pretzel rods* into it and pass off to adoring coworkers
Make chocolate haystacks with your favorite ingredients.
Make white chocolate macadamia nut cookies and pass off to kids.
*Oreo cookies also work well.
posted by royalsong at 10:39 AM on August 31, 2011
Melt and dip pretzel rods* into it and pass off to adoring coworkers
Make chocolate haystacks with your favorite ingredients.
Make white chocolate macadamia nut cookies and pass off to kids.
*Oreo cookies also work well.
posted by royalsong at 10:39 AM on August 31, 2011
"Reverse Chocolate Chip Cookies"? Meaning: find a REALLY rich chocolate cookie recipe and use the white chocolate chips as...chocolate chips.
You get the hit of chocolate from the cookie itself, and the "ooh, it's black where it should be white and vice-versa" visual appeal.
posted by EmpressCallipygos at 10:41 AM on August 31, 2011 [1 favorite]
You get the hit of chocolate from the cookie itself, and the "ooh, it's black where it should be white and vice-versa" visual appeal.
posted by EmpressCallipygos at 10:41 AM on August 31, 2011 [1 favorite]
What about a white chocolate cheesecake? The one I make uses macadamia nuts in the crust and a shot of vanilla liquor in the batter along with several ounces of melted white chocolate. If you want the exact recipe, memail me. I have it at home; not here at the office.
posted by onhazier at 10:49 AM on August 31, 2011
posted by onhazier at 10:49 AM on August 31, 2011
To piggyback on EmpressCallipygos' answer, Barefoot Contessa's White Chocolate Chunk Cookies are really great. Yeesh, I don't really like white chocolate either, why am I constantly refreshing this page somebody save me.
posted by bcwinters at 10:49 AM on August 31, 2011 [1 favorite]
posted by bcwinters at 10:49 AM on August 31, 2011 [1 favorite]
White chocolate fudge.
I use the recipe in the above link but I turn it into cookies and cream fudge by replacing the crushed candy cane with crushed Oreo cookies. I took it to a potluck recently and it was a hit.
posted by Serene Empress Dork at 10:59 AM on August 31, 2011 [1 favorite]
I use the recipe in the above link but I turn it into cookies and cream fudge by replacing the crushed candy cane with crushed Oreo cookies. I took it to a potluck recently and it was a hit.
posted by Serene Empress Dork at 10:59 AM on August 31, 2011 [1 favorite]
Seconding peppermint bark, which is the best. Get some very good quality peppermint extract to lightly flavor the chocolate with.
Actually, we usually layer dark and white chocolate, and flavor only the white.
The chips themselves will freeze just dandy as is, but ten pounds is a lot of freezer space.
posted by padraigin at 11:24 AM on August 31, 2011
Actually, we usually layer dark and white chocolate, and flavor only the white.
The chips themselves will freeze just dandy as is, but ten pounds is a lot of freezer space.
posted by padraigin at 11:24 AM on August 31, 2011
The cookies pmdboi linked to are incredible.
Everyone I've made them for has loved them - even people who claim to not generally enjoy white chocolate.
posted by backwards guitar at 11:51 AM on August 31, 2011 [1 favorite]
Everyone I've made them for has loved them - even people who claim to not generally enjoy white chocolate.
posted by backwards guitar at 11:51 AM on August 31, 2011 [1 favorite]
White chocolate has no appeal to me, but I recently made 3 small batches of truffles for a dinner. Dark chocolate and red wine, milk chocolate with cookies, and white chocolate with fresh chili-infused butter, chile flakes and small chunks of dark chocolate. The chili pairing works very well with white chocolate.
posted by maya at 11:57 AM on August 31, 2011
posted by maya at 11:57 AM on August 31, 2011
Response by poster: Onhazier, I want your cheesecake. I love cheesecake.
Lots of great sounding recipes here. This looks like a very healthy fall.
(For what it's worth: oatmeal yes, vanilla yes, any nuts in the world yes, pretzels yes, chili yes, peppermint no, lemon no.)
I will update with best answers as I make the recipes. But more are always welcome.
posted by jeather at 12:24 PM on August 31, 2011
Lots of great sounding recipes here. This looks like a very healthy fall.
(For what it's worth: oatmeal yes, vanilla yes, any nuts in the world yes, pretzels yes, chili yes, peppermint no, lemon no.)
I will update with best answers as I make the recipes. But more are always welcome.
posted by jeather at 12:24 PM on August 31, 2011
This recipe calls for 24 oz. of semisweet chocolate chips--however, some years ago I accidentally bought white chocolate chips, so I used them. Improved the recipe 100% (and I am not typically a white-chocolate lover). They caramelize somehow in the oven, and that unifies the other ingredients better than semisweet ever did.
This recipe makes a HUGE number of cookies and you will have to make it in the biggest bowl you can find, if you make the full recipe (I almost always halve it). You will have to MAKE the dough stick together--that may involve pressing the spoonfuls with your fingers as you drop them. Do not bake them for longer than specified, and watch the bottoms to make sure they don't burn.
posted by dlugoczaj at 12:44 PM on August 31, 2011 [1 favorite]
This recipe makes a HUGE number of cookies and you will have to make it in the biggest bowl you can find, if you make the full recipe (I almost always halve it). You will have to MAKE the dough stick together--that may involve pressing the spoonfuls with your fingers as you drop them. Do not bake them for longer than specified, and watch the bottoms to make sure they don't burn.
posted by dlugoczaj at 12:44 PM on August 31, 2011 [1 favorite]
I haven't made this recipe, but it does sound delish:
White Chocolate Cheesecake with White Chocolate Brandy Sauce
posted by magstheaxe at 2:19 PM on August 31, 2011
White Chocolate Cheesecake with White Chocolate Brandy Sauce
posted by magstheaxe at 2:19 PM on August 31, 2011
Whomever mentioned David Lebovitz's caramelised white chocolate, YES. A THOUSAND TIMES YES.
Recipe for cakes:
http://www.davidlebovitz.com/2010/07/caramelized-white-chocolate-cake-recipe-hidden-kitchen/
You could also make cocoa -- either with the caramelised chocolate, or the unadulterated white. Vosges makes an excellent white hot chocolate with lavender and lemon myrtle that's quite good.
Is there anything keeping you from putting it in the freezer, and using it up slowly?
posted by the luke parker fiasco at 4:36 PM on August 31, 2011 [1 favorite]
Recipe for cakes:
http://www.davidlebovitz.com/2010/07/caramelized-white-chocolate-cake-recipe-hidden-kitchen/
You could also make cocoa -- either with the caramelised chocolate, or the unadulterated white. Vosges makes an excellent white hot chocolate with lavender and lemon myrtle that's quite good.
Is there anything keeping you from putting it in the freezer, and using it up slowly?
posted by the luke parker fiasco at 4:36 PM on August 31, 2011 [1 favorite]
Response by poster: I have about 10 kilos of it (long story), so I am using it up slowly anyhow. The question is what I am going to use it up on.
posted by jeather at 6:45 AM on September 1, 2011
posted by jeather at 6:45 AM on September 1, 2011
« Older What to do with a fairly substantial business sale... | Blood in urine can't be good. Newer »
This thread is closed to new comments.
posted by pmdboi at 9:51 AM on August 31, 2011 [4 favorites]