Molecular Gastronomy: Caramelized White Chocolate Rocks

Today I'm showing you how to make a caramelized white chocolate garnish that looks I suppose, a lot like little white chocolate rocks. These edible rocks are super easy to make, take only a few minutes and use only two ingredients. I use caramelized white chocolate as a garnish pretty often and I show you some examples of plates I've used it on in the past, during the video. If you want to know how to make caramelized white chocolate this is the video for you!
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I've found that techniques like these that are simple and quick can really up your gourmet food plating and add a lot of texture and depth to dishes. One thing thats great about using these as a garnish is that they not only look beautiful they also taste amazing. Seriously, it's like I have to beat the boys from the line off them as they are always around snacking on them.
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[@ChefStudioChannel]

I use these to garnish dessert plates super often. Try making them and you'll see why.

[@manjusthia]

I’ve fainted Just tried these and they were extremely easy and so delicious

[@horizontbeskrajneinovacije6440]

Do you have a recipe for icing sugar...? Is it important to bi skillet pan, or a teflon one would work too...?

[@rsa9979]

Another way to do it. ingredients: 50g good quality white chocolate 50 g sugar 50 g of water Melt the chocolate in a bowl over a water bath. Boil sugar and water in a small pan and allow to boil until the sugar has a temperature of 136 degrees. Pour the sugar in a thin stream over the chocolate while whipping. Prepare to piske until chocolate crystallizes (turns into small, crunchy balls.) Pour the crystallized chocolate onto a piece of baking paper and let it cool completely. By doing this, it will look like snow ( not burnt) and without big rocks.

[@liam8519]

136 celcius?

[@rsa9979]

@@liam8519 yes Celsius

[@seyhashop6752]

Can I put chocolate into sugar?

[@Jonas-ti7kq]

im worried the icing sugar will make it too sweet, can i just use cornstarch instead in a smaller quantity, or will it not work?

[@lailadavids]

Does it taste like burnt white chocolate though ?

[@graceking7643]

Have you ever tried making this with Milk or Dark chocolate? Does it work?

[@ChefStudioChannel]

Hi Grace, you can’t make this with any thing with actual chocolate solids in it as chocolate burns so easily. Since white chocolate is pretty much just sugar and fat it works well but you’d probably end up with a bitter lumpy mess if you tried it with milk or dark. Hopefully this was helpful. Thanks for your comment!

[@graceking7643]

KAC Creative Thank you so much for replying! I’m a Patisserie student in New Zealand, and my tutor has entered me into the Jnr Pastry chef of the year competition here, so I’m looking at all sorts of options for garnishes, and this is one of my favorites so far. I love all your videos, they’ve been amazing research for my Diploma.

[@ChefStudioChannel]

Aw Grace! That is like the sweetest comment I’ve ever gotten! Also AMAZING. I hope you do well! Let me know if you need any help with recipes or anything (though I’m sure your chefs have this in the bag :) ) just message me on insta @kaccreative. I used to do competitions here in Canada so always interested to see what people come up with!!

[@markfarley5333]

Have you tried heating water and sugar to 136 °c and stirring in the chocolate after, same method as chocolate soil

[@ChefStudioChannel]

Heston’s technique right? It’s super neat :)

[@Bookfreak19]

Fantastic channel! Definitely refreshing change from the usual.

[@FlowerChyld43]

This is really fun!! Thank you! Can you tell me what music this is, please? 🙂

[@maryamal-zeyara6021]

👏🏼👏🏼💖💓💓😋😍

[@khalifagarnaj3054]

You rock! Thanks Chef!

[@manjusthia]

Hi Can u pls tell me if I can use any other oil other than canola to make the basil flat leaves. Love all ur videos

[@Lia-vi3oc]

Hey, i really like your chanel! for school i have to make a projekt about modernist cuisine and it was really hard to find a recepie that i was able to do. I almost lost my hope to find something but yaaas, i found your chanel!!!

[@horizontbeskrajneinovacije6440]

,🥰🥰🥰

[@flopilop3808]

I am pretty sure you can do this just with white chocolate and a microwave

[@bblimbutumrok2426]

Very

[@courtneysanderson4560]

Hi there! Do you think adding a gel based food coloring would be a bad idea?

[@mueblesimagine4913]

Hi K. Can I make this with just melted white chocolate ? Would it work ? I love all your videos. Thank you

[@luishidalgo5201]

Your videos are very interesting congratulations!👌👍 someday I would like to work like you do or with you 🙋

[@serkanyldrm7701]

is that molecular gastronomy?

[@nerissaarviana4673]

Hi there, i was wondering what kind of white chocolate did u used? Couverture or compound?? Thx n love ur channel 💕

[@toastedvegemite9963]

Would this also work with other chocolates aswell

[@vet14]

Thank you so much for this.:)

[@jessekoones3477]

I have so much to learn from this woman. Her Molecular Gastronomy videos just blow my mind!

[@idw85]

What heat setting did you have the pan on?

[@Eaglelord21]

Nice tips! Good Job!!

[@iclazion]

MMmmm would love to make these with Kristin ;)

[@writer422]

Awesome thank you

[@CocinandoconCarlosCastro]

I love you !!!!

[@MrLooniboi]

Can you make it with dark chocolate?

[@ChefStudioChannel]

Unfortunately not. The cocoa solids will burn before the sugar caramelizes

[@pawaw7482]

can i substitute icing sugar with just corn starch? because you said that the starch that make choc looks like rock/sand ,or it will be too starchy??

[@ChefStudioChannel]

I wouldn’t! The sugar also contributes to the caramelization! Also the flavour would likely be quite bland and starchy as you said.

[@pawaw7482]

and can I keep it after i make it? where to keep it fridge or just leave it out there? thanks for suggestions and recipe.

[@ChefStudioChannel]

Just keep them at room temperature in an air tight container!

[@Dina_tankar_mina_ord]

awesome :)

[@azeemghouri8110]

NICE CHEF