Caramelized White Chocolate Spread
- 1/2 pound Valrhona Ivoire white baking chocolate, chopped (see Note)
- 1/2 cup heavy cream, warmed
- Sea salt
- Preheat the oven to 225.
- In a medium stainless steel bowl, bake the chocolate for 3 hours, stirring every 15 minutes, until golden.
- Gradually whisk in the warm cream and a generous pinch of salt.
- Let cool completely, then refrigerate until just spreadable, about 10 minutes.
ivoire white baking chocolate, heavy cream, salt
Taken from www.foodandwine.com/recipes/caramelized-white-chocolate-spread (may not work)