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February 22, 2006

Comments

mzn

I used to love white chocolate. Then I read somwhere that white chocolate isn't really chocolate. I decided that I would turn my nose up at white chocolate. Then I read on David Lebovitz's blog that saying that white chocolate isn't really chocolate is like saying that white wine isn't really wine. I love white wine, so this hit home. And now you sing the praises of white chocolate and I don't know what to think. It doens't taste chocolately to me but it does taste pretty good. I guess that's what matters.

Baking Soda

Does it matter if it's chocolate or not? If you love it, eat it, if you don't, leave it. But these look certainly for real! Is this sweet-savoury thing something American, I saw Bakingsheet making cookies with a salty touch, and you used salted pistachios?

Barbara

Who cares what white chocolate technically is? It still tastes good.

And that candy looks pretty seriously tasty, too, Lindy.

lindy

mzn & barbara: Folks who dislike white chocolate are often pretty vehement about it-but I agree-it doesn't matter whether it's really chocolate, or not.(Though I think D.L. has certainly earned the chocolate rights to call it that if he wants to!)

baking soda: Actually, I kind of got going on the sweet/salty track from 3 French things: Vosages insanely expensive chocolate bars with almonds and sea salt; my favorite chocolate cookies; and wonderfully addictive scourtins from the Traveler's Lunchbox.

pyewacket

Real white chocolate contains cocoa butter, which comes from the cocoa bean and therefore, is chocolate in my opinion. The real stuff has a lovely perfume that "white chocolate coating" does not. That said, I usually skip white chocolate desserts because they are too sweet for my tastes. I make an exception for white chocolate mousse with raspberries.

Lindy, if you want instructions for tempering, I'll send them to you. It's really, really easy. You know how people are afraid of yeast, but really yeast is their friend? It's like that.

lindy

pyewacket-I'd love tempering instructions, if it isn't too much trouble. I thought you needed special, expensive equipment. No?

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