by 
| nutritional information (per serving) | |
|---|---|
| 458 | calories |
| 27g | Fat |
| 50g | carbohydrates |
| 5g | protein |
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| nutritional information | |
|---|---|
| Servings: 4 | |
| amount per serving | |
| calories | 458 |
| % Daily Value* | |
| 27g | 35% |
| Saturated Fat 17g | 83% |
| 18 mg | 6% |
| 341 mg | 15% |
| 50g | 18% |
| dietary fiber 0g | 1 % |
| Total sugar 50g | |
| 5g | |
| Vitamin C 0 mg | 2% |
| Calcium 169 mg | 13% |
| iron 0 mg | 1 % |
| Potassium 243 mg | 5% |
| *The % Daily Value (DV) indicates how much a nutrient in a food serving contributes to a daily diet. 2,000 calories per day is used for general nutritional advice. | |
(Nutritional information is calculated using an ingredient database and should be considered an estimate.)
Blonde chocolate may look like a whole new variety of chocolate, but it starts out as an all-too-familiar white chocolate. Chopped white chocolate is heated and stirred until it caramelizes, turning it golden in color and giving it a toasty, almost graham cracker-like flavor. According to legend, blonde chocolate was accidentally discovered by a chocolate maker near Valrhona in 2006. Years later, the company began selling blond chocolate, which became very popular with confectioners.
Blonde chocolate has been all the rage in recent years. How-to videos are popping up all over social media, chocolate companies are launching blonde chocolate bars and chips, and even Hershey's is launching its own version called Hershey's Gold. But you don't have to buy a bar to enjoy it – it's just as easy to make at home.
You don't need any special equipment, just a rimmed baking sheet, a rubber spatula, and a little patience. The caramelization process is best done over low heat to avoid burning. It can take anywhere from one to three hours depending on the oven and brand of chocolate. The only work you really have to do is stir the chocolate every 10 minutes.
The resulting blonde chocolate can be used immediately in melted form or allowed to cool and harden. Use it in any recipes that call for white chocolate for a more complex flavor and color, or you can even substitute milk or dark chocolate for a different experience.
“Blonde chocolate is easy to make and so hard to resist! The addition of salt brings out the toasty notes beautifully and balances out the sweetness. You can spread the melted chocolate out on a piece of parchment paper and when it's set, break it into smaller pieces. I added a square to my morning coffee. It was so delicious!” – Bahareh Niati
8 to 12 ounces good quality White chocolateat least 30% cocoa
1/4 to 1/2 teaspoon Salt, taste good
Gather the ingredients.
The spruce eats / Bahareh Niati
Place a rack in the center of the oven and heat to 250 F. Finely chop the white chocolate.
The spruce eats / Bahareh Niati
Place the chocolate on a rimmed baking sheet. Make sure there is enough space to spread the chocolate in a single layer.
The spruce eats / Bahareh Niati
Place in the oven and bake for about 10 minutes until the chocolate has melted. Using a dry rubber spatula, spread the chocolate evenly in a single layer. Don't worry if the chocolate appears crumbly and dry at any point in this process. Just continue to bake, mix and spread as directed until melted and smooth.
The spruce eats / Bahareh Niati
Return to oven and bake until chocolate turns the color of untoasted peanut butter (slightly darker than tahini), stirring and spreading evenly every 10 minutes. Depending on your oven, this can take anywhere from 45 minutes to 2 1/2 hours.
The spruce eats / Bahareh Niati
Stir the blond chocolate again. Add salt to taste if using. This enhances the flavor of the chocolate.
The spruce eats / Bahareh Niati
Use immediately in a recipe that calls for melted chocolate (see below), or allow to cool then transfer to an airtight container. A dull, sometimes white surface on the tempered chocolate is normal as it has not been tempered. If necessary, you can melt and temper the chocolate again.
The spruce eats / Bahareh Niati
tips
- Be sure to use high-quality white chocolate that contains at least 30% cocoa and is free of preservatives and unnecessary ingredients. Inferior chocolate is not suitable for this technique.
- Be careful not to get water on the chocolate before, during and after cooking. Even a drop could cause the chocolate to freeze and take on an uncomfortable consistency.
- A metal pan works best as it heats very evenly, but you can also use a glass or ceramic pan. Just make sure you're using a pan big enough for the chocolate to spread and give it a good stir every 10 minutes.
- To make cleaning easier, you can line the baking tin with baking paper if necessary.
- You can make more or less light chocolate at a time, as long as your baking pan allows the chocolate to spread into a thin layer.
- Cooking time will vary greatly depending on the oven, pan, and chocolate used. Keep stirring every 10 minutes and remove from the oven when golden in color.
- If your blonde chocolate isn't entirely smooth or has loosened after cooking, you can place it in a blender and process until smooth and creamy.
How to use blonde chocolate
Use blonde chocolate anywhere you would use white chocolate or even milk or dark chocolate for a uniquely sweet, toasty flavor. Try replacing it with chocolate in these recipes:
How to store and freeze it
- Store blonde chocolate in an airtight container in a cool, dry place for up to 6 months.
- You can freeze blonde chocolate, but it won't extend the shelf life much. Store in a freezer-safe, airtight container for up to 1 year. Thaw overnight in the container in the refrigerator before using.
Where can I buy white chocolate?
You can find quality blonde chocolate from a range of gourmet chocolate makers. One of the best sources is Valrhona, the alleged inventor of blond chocolate. They offer it in little baking packets called Feve, bars and more in 32 and 35% cacao flavors. Valrhona chocolate can be purchased from the website or from various online retailers.
