There is a rare fourth kind of chocolate in addition to the classic milk, dark, and white varieties: blond chocolate. What is blond chocolate you ask? I found the answer for you. :) It all started by accident, when Valrhona cooking school founder chef Frédéric Bau was making a demonstration recipe in Japan. He left some white chocolate in the bain-marie a little too long and returned to find it caramelized. The flavour profile was unlike any seen before in chocolate – and the colour was a striking light brown.
Posted on: Thu, 11 Dec 2014 14:05:14 +0000
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