White chocolate is the underdog of chocolates. It’s the most detached from the chocolate umbrella yet one of the most versatile and enticing kinds.
White chocolate is made with cocoa butter, milk solids and sugar. It’s mostly chocolate essence that actual chocolate itself. The reason why it’s so versatile is because of its color and flavor. The subtle chocolate flavor can be tailored into different varieties of flavors like fruits, nuts and spices. White chocolate is used for chocolate presentations that require coloring and more flexibility. Valentines and Easter pink, yellow, blue, purple, red hearts, eggs and so on are made using white chocolate.
What is white chocolate sauce used for?
White chocolate is the underdog of chocolates. So many people disregard white chocolate’s existence because of the lack of cocoa solids in them. But what people don’t appreciate is that cocoa butter is the greatest essence of any kind of chocolate and white chocolate contains a good amount of it.
White chocolate is used as the base to create ingenious chocolate flavors. Chocolatiers can get very creative with flavors and textures when playing with white chocolate. It often used as decoration for themed occasions such as Valentines, Christmas, Easter and other holidays. It is easy to color, easy to add flavors too and easy to pair other desserts with. It is used for frosting, fillings and sauces.
How can I thicken my white chocolate sauce?
White chocolate does not have the same composition as dark or milk chocolate. Dark or milk chocolate are both denser which makes them easier to thicken into a nice, beautiful ganache or sauce. White chocolate, since it’s made with milk solids, cocoa butter and sugar only, will not have the same output if you use the same recipe proportions.
To make your white chocolate thicker, make sure you have more white chocolate in the recipe than cream. If you have 15 ounces of chocolate, use 50 ml of heavy cream. If you use equal amounts of heavy cream and white chocolate, you will definitely end up with a watery sauce. Be careful not to use too much corn syrup as well because of the sweeter flavor of white chocolate compared to dark or milk.
It is also possible to add cornflour to your white chocolate sauce if you want a thicker sauce.
How to make white chocolate sauce with lime
This procedure is just like making the usual chocolate sauce. Finely chop the white chocolate and set it aside. The more finely chopped your white chocolate is, the easier to mix it in the cream.
In a saucepan, pour the cream and place over medium heat. When the cream forms bubbles, remove from heat. Pour the cream into the white chocolate and mix until the solids completely dissolve. Add lime zest to finish! If you want a thicker sauce, you may add cornflour.
Which fruits and berries taste amazing with white chocolate sauce?
White chocolate sauce is a relatable and comforting chocolate flavor. It goes well with an array of fruits and other flavors, even cheese!
White chocolate goes best with citrus fruits such as oranges, lime and grapefruit. The citrus kick cuts through the richness of the white chocolate. White chocolate also goes well with cherries, blackberries, blueberries, raspberries and strawberries. Basically, white chocolate goes very well with berries. The berries have a sweet and sour flavor that complements the creaminess of white chocolate. Have you ever had strawberries dipped in white chocolate? AMAZING.
Tasty Homemade White Chocolate Sauce with Lime
- 7 ounce white chocolate
- ¾ cup whip cream or condensed milk
- ½ tbsp vanilla powder
- ½ lime (the zest) optional
- ½ tbsp cornflour optional
- Chop the white chocolate roughly.
- Bring the whip cream to a boil in a pot.
- Remove the pot from the pan before adding the white chocolate and lime zest.
- Add the cornflour if you want a thicker sauce, bring it up to a second boil until it thickens.
- Serve with something like berries!