White Chocolate Sheet
- Nonstick cooking spray
- 3 grams fine sea salt
- 3 grams ground cumin
- 1 gram grated nutmeg
- 750 grams whole milk
- 4.5 grams agar (see Sources, page 309)
- 0.5 gram locust bean gum (see Sources, page 309)
- 500 gram white chocolate, chopped
- Spray two 12 x 16-inch metal baking pans with nonstick cooking spray.
- Prepare an ice bath.
- Place the salt, cumin, nutmeg, and milk in a small pot set over medium heat.
- Bring to a simmer, cover, and turn off the heat.
- Allow the milk to infuse for 20 minutes.
- Transfer the mixture to a metal bowl set in the ice bath and let cool.
- Strain the infused milk into a blender, discarding the spices.
- Turn the blender on low and slowly increase the speed until a vortex forms in the center.
- Sprinkle the agar and locust bean gum powders into the vortex.
- Blend at medium-high speed for 30 seconds.
- Pour the milk into a clean pot set over medium-high heat and bring to a simmer.
- Cook for 5 minutes to fully hydrate the agar.
- Pour the milk back into the blender.
- Turn the blender on low and slowly add the white chocolate.
- Once all the chocolate is incorporated, increase the speed to medium for 30 seconds to make sure the chocolate and milk are emulsified.
- Turn off the blender and carefully pour the mixture onto the prepared pans.
- The sheet should be as thin and even as you can make it, approximately 1/8 inch (3 millimeters) thick.
- It will set within 5 to 10 minutes and will benefit from resting in refrigeration for 1 hour.
- Then the sheets can be cut into shapes and used as desired.
nonstick cooking spray, salt, ground cumin, nutmeg, milk, agar, gram locust
Taken from www.epicurious.com/recipes/food/views/white-chocolate-sheet-374199 (may not work)