White Chocolate

Totally devoid of dry cocoa solids, it is a pure alloy of cocoa butter, sugar, and milk. Its matrix is extremely fatty and sweet. One of the most spectacular techniques in modern gastronomy is roasting white chocolate: baked slowly in the oven at 120°C while stirring, the Maillard reaction metamorphoses the white paste into a "blond" chocolate (Dulcey) with a staggering taste of dulce de leche, salted butter, and roasted shortbread.