Author: joepastry

I don’t think anyone can say for certain. In a nutshell, caramelized white chocolate is produced by heating white chocolate to around 260 degrees Fahrenheit and leaving it there for roughly 45 minutes, until it turns a pale shade of brown. But that’s easy, you might say, it’s a proven fact that caramelization of sugar doesn’t happen until sugar approaches 300 degrees Fahrenheit. The browning in the white chocolate must be a result of Maillard reactions — protein browning — which can occur below 300.

Amazing how even the mere mention of white chocolate is enough to get dark chocolate lovers all riled up. The prejudice is understandable. White chocolate has a reputation for vapidity, one that’s mostly deserved as there is in fact nothing “chocolate” about white chocolate save for the fact that it has cocoa butter in it. For those who relish the rich tang of cocoa solids, white chocolate is a confection without a point. Or worse. When Mrs. Pastry entered the kitchen to discover a pound of Ghiradelli white chocolate on the counter this morning, she reacted as though I’d set a five-pound bag of cow dung there. Disgusting. And you spent MONEY on that???

Reader Chelsea writes: I’ve got what I hope is an interesting one for you. Yesterday I was baking a quick chocolate cake to serve as dessert. As I whisked up the batter, I could tell something was wrong: it was very, very thick, more like cookie dough than cake batter, and not the deep dark […]

I haven’t decided what I’ll do with my caramelized white chocolate once I make it, but there are all sorts of applications for this unusual component: mousse, ganache, pastry cream, truffles, ice cream, cake. Caramelized white chocolate has been around several years but only seems to have gotten really hip in the last eighteen months […]

Reader Robert wants to know what the practical difference is between shiny baking pans and dark-colored nonstick versions (other than the fact that one is nonstick of course). The main difference, Robert, is that dark colors absorb more heat. That’s as true of pans as it is of clothes, even in the lightless environment of an oven. It’s why a tent of shiny aluminum foil does such a great job of preventing excess browning in a hot oven. It reflects heat energy.

A dark pan does the reverse and that’s not usually a good thing. Dark pans can not only create excess browning on edges, they can contribute to the premature hardening of surface crusts, and that can hold in rising or crust expansion. This is not to say that nonstick can’t be a good thing, however tart and pie crusts are very buttery to begin with. As a result they tend not to have a problem releasing

My failure to distinguish between toffee, caramel and butterscotch sauces and their candy equivalents in an earlier post got me into some well-deserved hot water (syrup?). I confess it had never really occurred to me before, not being much of a confectioner, but caramel sauce is not necessarily just melted or diluted caramel. Indeed, chewy caramel candies are made by cooking caramel to the firm ball stage (248F). Caramel sauce is made by cooking sugar until it practically burns (300 – 330F or even more if you like it smoky!).

…settling in again is about as time consuming as vacationing. I returned yesterday to 134 questions in my in-box, many of them true head scratchers requiring detailed replies. I’m about half way through…then there’s my regular mortgage- and tuition-paying job to catch up on. Such an inconvenience! I’ll do my best to get my puddings […]

By 1975, rock music had become a parody of itself. The Beatles were split up, Jimi Hendrix and Jim Morrison were dead. A lot of the great bands from the 60’s were still playing (The Who, the Stones, The Band and the Grateful Dead spring to mind) but most of the vitality was gone from the form. Popular culture had moved on to disco and lite rock acts like Seals & Crofts and England Dan & John Ford Coley. Little kids like my sister and me were listening to the Partridge Family, the Bay City Rollers, Wings and Leif Garrett. Concert goers were thrilling to the theatrics of KISS. Intellectual types were swooning to pompous art rock bands like Spirit, Yes, Genesis, King Crimson, and Emerson, Lake & Palmer. Some of it was fun, a little of it was artistic, none of it was rock n’ roll.