#dulcey

[fullcravings]

My Favourite Chocolate Chip Cookies

[sabinerondissime]

tartelette chocolat Dulcey

[izomalt]

Szőkecsoki, édeskrumpli, mangó

[jhesite]

[dragonflea]

Microwave "Dulcey" or caramelized white chocolate

There are lots of recipes for Dulcey on the internet, but all of them involve using an oven, and take at least an hour, and as the young'uns were saying five-ish(?) years ago:

So I did some experiments and managed to make myself a large jar of delicious dulcey in a fraction of that time. No, I can't tell you how long it took me exactly, but it was less than half an hour and probably more than 15 minutes, if you count that I got distracted doomscrolling and left it in the microwave a few more minutes after it was done.

Recipe under the cut:

You will need:

600g white chocolate

Neutral-tasting vegetable oil, like sunflower oil

A lorge glass jar or baking dish that can fit in your microwave

Oven gloves or a good thick tea towel

A microwave, obviously

First, break 400g of white chocolate into your glass jar and microwave on low heat for 1 minute. I can't tell you exactly how low but I put my microwave on the setting just after "defrost" for the entire recipe.

It should come out looking like this:

Stir, put it back in 1 minute, take it out again, stir again. At this point, or maybe after one more minute, it should look like this:

At which point you can add the rest of the chocolate and put it back in for a minute.

Once it's all melted, you can leave it in 2 minutes at a time. Keep heating and stirring it until it thickens and starts to get lumpy or gritty. This is when you start to add vegetable oil and stir until smooth again.

Keep going. If it becomes and difficult to stir, reduce microwave time to 1 minute again.

At some point it will begin to change colour. Some parts will be darker than others, which is why it's important to keep mixing it until it's all the same colour. If it burns a little, remove any black bits and mix the rest in, then turn the heat down and put it in for less time between stirring. It shouldn't burn if you put the heat down low enough, though.

Keep mixing and keep repeating the steps until the entire mixture is golden brown. If you want it to still be a bit creamy, stop when it's sand-coloured; if you prefer a more biscuity, caramelized taste, keep going until it's a deeper honey-brown. Some people add a pinch of salt, I forgot this time and didn't even notice so whatever.

And for the love of sense, wait until it has cooled down before eating!! (or licking the mixing spoon.)

Serve on toast, melted in milk for hot chocolate, or straight from the jar, I won't judge you. It goes really well with almond milk.

Bon appétit !

[mamouandco]

Mon oeuf de Pâques

Mon oeuf de Pâques

Quand une idée germe dans ma tête dimanche à 23 h… après, c’est foutu, il faut que je le fasse, pas le temps d’attendre un peu pour qu’on puisse le manger après le passage des cloches !! Voilà mon oeuf de Pâques comme je me l’étais imaginé, gourmand, fruité, croquant et stylé ! (more…)

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[lacuisinedelau]

MOELLEUX DULCEY 

Recette : https://lacuisinedelau.wordpress.com/2021/01/16/moelleux-dulcey/

[joobjoob-cupcakes]

Quality will be remembered long after the price is forgotten - to use these super chocolates is a delight - the Araguani is incredible - despite 72% cocoa solids there is only the smallest hint of bitterness ❤️ #valrhona #araguani #jivara #dulcey #ivoire #chocolate #passion (at Joob Joob designer cupcakes and more) https://www.instagram.com/p/CJsMELhsIrt/?igshid=1lsqoa70r26eh