I wanted to make a recipe that calls for 11 oz white chocolate, which would be terribly expensive if bought I those 3.5 oz. bar sizes. The stores tell me the big chunks are a "seasonal" item...GRRRRRR...I hate that term?! Fruits and veggies are seasonal - not white chocolate.
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Why, oh why is it so hard to find white chocolate chunks?!! I'm surprised its hard to find in L.A.
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steve2-in-la
Well-known member
Doesn't Trader Joe's stock white chocolate chips? I'd just use those. In fact, Ralph's has 'em too
Ghiradelli's, if I'm not mistaken. Although, truth of the matter is, I think it's fairly wretched stuff and good for little more than a stabilizer or base for something that has an actual taste. Of course, that's just me.
Ghiradelli's, if I'm not mistaken. Although, truth of the matter is, I think it's fairly wretched stuff and good for little more than a stabilizer or base for something that has an actual taste. Of course, that's just me.
I had a recipe fail because I used chips and the recipe called for white chocolate, coarsley chopped
So I've been afraid to try that again. It didnt set because the chips were "softer"? Does that make sense? I think they were the TJs, come to think of it.
Here's the recipe I'm trying to re-create:
WHITE CHOCOLATE-COCONUT BROWNIES
yield: 24 brownies prep time: 25 minutes cook time: 30 minutes total time: 1 hour
INGREDIENTS:
1-1/3 cups all-purpose flour
1 teaspoon salt
11 ounces white chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1 cup shredded coconut
DIRECTIONS:
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour and salt together.
3. Put the white chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the white chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
http://www.browneyedbaker.com/2011/02/22/white-chocolate-coconut-brownies/
So I've been afraid to try that again. It didnt set because the chips were "softer"? Does that make sense? I think they were the TJs, come to think of it.
Here's the recipe I'm trying to re-create:
WHITE CHOCOLATE-COCONUT BROWNIES
yield: 24 brownies prep time: 25 minutes cook time: 30 minutes total time: 1 hour
INGREDIENTS:
1-1/3 cups all-purpose flour
1 teaspoon salt
11 ounces white chocolate, coarsely chopped
1 cup (8 ounces) unsalted butter, cut into 1-inch pieces
1½ cups granulated sugar
½ cup packed light brown sugar
5 eggs, at room temperature
2 teaspoons vanilla extract
1 cup shredded coconut
DIRECTIONS:
1. Preheat the oven to 350 degrees F. Butter the sides and bottom of a 9×13-inch glass or light-colored baking pan. Line the pan with parchment paper.
2. In a medium bowl, whisk the flour and salt together.
3. Put the white chocolate and butter in a large bowl and set it over a saucepan of simmering water, stirring occasionally, until the chocolate and butter are completely melted and smooth. Turn off the heat, but keep the bowl over the water and add the sugars. Whisk until completely combined, then remove the bowl from the pan. The mixture should be room temperature.
4. Add 3 eggs to the white chocolate mixture and whisk until combined. Add the remaining eggs and whisk until combined. Add the vanilla and stir until combined. Do not overbeat the batter at this stage or your brownies will be cakey.
5. Sprinkle the flour mixture and the coconut over the chocolate mixture. Using a rubber spatula (not a whisk), fold the flour and coconut mixture into the chocolate until just a bit of the flour mixture is visible.
6. Pour the batter into the prepared pan and smooth the top. Bake in the center of the oven for 30 minutes, rotating the pan halfway through the baking time, until a toothpick inserted into the center of the brownies comes out with a few moist crumbs sticking to it. Let the brownies cool completely, then lift them out of the pan using the parchment paper. Cut into squares and serve.
7. Store at room temperature in an airtight container or wrap with plastic wrap for up to 3 days.
http://www.browneyedbaker.com/2011/02/22/white-chocolate-coconut-brownies/
This is what I typically use: Lindt white couverture.
2.5 KG will be 5.5. pounds.
Trust me. You'll blow through that, especially if you make Epicurious' hazelnut white chocolate cheesecake. Once I started using quality chocolate, it's hard to use anything else.
Bonus: there's a Qzina in LA so you won't even have to pay for shipping.
Qzina Los Angeles, CA
11939 Woodruff Avenue
Downey, CA 90241
Tel: 562-299-1040
1-800-338-3369
Fax: 818-778-6464
https://www.qzina.com/content/piccoli-white-chocolate-4
2.5 KG will be 5.5. pounds.
Trust me. You'll blow through that, especially if you make Epicurious' hazelnut white chocolate cheesecake. Once I started using quality chocolate, it's hard to use anything else.
Bonus: there's a Qzina in LA so you won't even have to pay for shipping.
Qzina Los Angeles, CA
11939 Woodruff Avenue
Downey, CA 90241
Tel: 562-299-1040
1-800-338-3369
Fax: 818-778-6464
https://www.qzina.com/content/piccoli-white-chocolate-4
White Chocolate Cheesecake with Hazelnut Crust
I always add more liquor and chocolate to the batter.
When I give this as a gift, I give a small bag with a tiny bottle of Frangelica, a candy bar of white chocolate (or white truffle) Lindt, a bag of hazelnuts and the recipe tied with a ribbon.
http://www.epicurious.com/recipes/food/views/White-Chocolate-Cheesecake-with-Hazelnut-Crust-1438
I always add more liquor and chocolate to the batter.
When I give this as a gift, I give a small bag with a tiny bottle of Frangelica, a candy bar of white chocolate (or white truffle) Lindt, a bag of hazelnuts and the recipe tied with a ribbon.
http://www.epicurious.com/recipes/food/views/White-Chocolate-Cheesecake-with-Hazelnut-Crust-1438
For a fabulous carrot cake icing: White Chocolate Cream Cheese...plus it pipes!
See both versions on this page. One doesn't use any butter at all, so perfect for a hot summer day's cake.
http://boards.epicurious.com/message.jspa?messageID=535645&tstart=0
See both versions on this page. One doesn't use any butter at all, so perfect for a hot summer day's cake.
http://boards.epicurious.com/message.jspa?messageID=535645&tstart=0