The Accidental Invention of Blonde Chocolate

You may have heard of blonde chocolate before, but if you haven’t it’s time to get educated. Blonde chocolate is an extremely rare form of white chocolate that has a rich flavor and aroma. This type of chocolate is also known as toasted white chocolate or caramelized white chocolate because the cooking process helps give blonde chocolates a caramel-like taste. 

Blonde chocolate is a type of chocolate that has been cooked and then mixed with caramelized sugar. It is not as sweet as traditional white or milk chocolates, so it’s perfect for those who don’t like the overwhelming sweetness of other types of chocolate. Blonde chocolate tastes similar to dark brown sugar or honey, giving blonde chocolates a unique flavor!

What Is Blonde Chocolate ( caramelized white chocolate )?

Blonde chocolate is a relatively recent addition to the chocolate spectrum. It’s basically cooked white chocolate which takes advantage of the Maillard reaction to lend a caramel-like flavor to the final chocolate. 

This is achieved either by cooking the finished chocolate or using “caramelized” milk powder in the initial recipe (more accurately described as milk crumb ). 

But just like ruby, blond chocolate manipulates existing chocolate ingredients to develop a new flavor profile.  Blonde chocolate tastes are so different than white chocolate or regular chocolate.

In this case, they change the flavor of the milk, arguing in the court of public opinion that this change warrants the declaration of a new type of chocolate.

How was blond chocolate invented?

Blonde chocolate was invented by accident when professional pastry chef Frédéric Bau left some white chocolate to roast in a bain-marie for a few hours. 

When he returned, the white chocolate had gone through a Maillard reaction. This is a biochemical reaction between an amino acid (in chocolate this comes from the milk content) and reducing sugar, usually requiring something like heat to get the process going. 

The Maillard reaction is very much like Caramelization, both are forms of non-enzymatic browning, but Caramelization only occurs with sugars whereas the Maillard reaction relies on amino acids.

The result of this blonde chocolate recipe is a sweet and nut treat that has quickly become popular with pastry chefs and chocolatiers all over the world. 

In the mid-2000 Valrhona began to produce blond chocolate on a large scale. It became emblematic of Valrhona products. It is used in many pastry kitchens around the world. Without Valrhona, many other companies are producing blond chocolate today. 

How to make Blonde Chocolate?

There are many ways to make caramelized white chocolate with different ingredients. You can make this with cocoa butter or white chocolate to make. It is better to make it with white chocolate instead of cocoa butter.

Blonde chocolate or caramelized white chocolate is a derivative of white chocolate. You have to make blonde chocolate from white chocolate. But keep in mind, the white chocolate has to have at least 30% fat. A little lower like 3-$%  than 30% is acceptable but not below that will not be good for creating blonde chocolate.

Microwave Method

First Take some Quality white chocolate and break it. Then put it in the Microwave oven for 30 seconds. It will start melting.

Bring the melted chocolate out and stir the melted chocolate for a few seconds. Again put that in the oven for 30 seconds. And after that bring it out and again stir for a few seconds.

Repeat the process for about 20-30 minutes until the color of the chocolate mixture turns a brown golden color. When it’s turned into a brown golden color then your blonde or caramelized white chocolate is ready. 

You will smell some different aromas and flavors from this chocolate. Keep it at the normal temperature or in the freezer so it will be hard.

Stovetop Method

Place the chocolate pieces or discs into a nonstick pan at a low temperature, and constantly stir, making sure that the top layer of chocolate is folded on top of it to ensure that the caramelization is evenly distributed. This way, you stir frequently as you reach your desired color. As when you have reached that shade, take them off the heat and the pan to ensure that it does not continue to heat. It takes between 20 and 30 minutes.

Oven Method

Slowly roasting your chocolate in your oven requires patience however the end result is delicious. Simply set your oven for 250 degrees F and then chop the chocolate or put the discs on the sheet pan in a single layer then bake by checking and stirring every 10 minutes until you get the golden-brown caramel hue you would like. It can take as long as an hour. So you must be patient!

Blonde vs Milk Chocolate: What’s the Difference?

There are several differences between blonde and milk chocolates. Blondes tend to have a caramel flavor while milk is sweeter due to their higher sugar content (and they’re also more common). 

The key difference though is that blonde uses nonfat dry milk powder in its recipe which means it takes advantage of Maillard reactions in order to create new flavors in the final product!

Blonde Chocolate Vs White chocolate: What’s the difference?

The taste of white chocolate is very sweet, however, when you caramelize by baking it for around 30 minutes the chocolate gets darker and develops an attractive golden hue with an intense and rich nutty taste. Blonde chocolate tastes like caramel or butterscotch but with the rich softness of white chocolate. On blonde chocolate, you will not taste the extreme sweetness.

Product Description

Looking for a delicious and good quality chocolate treat? Valrhona has you covered with their premium French baking blonde chocolate discs! These disks Add a touch of luxury to your baking with Valrhona’s Premium French Baking Blonde Chocolate Discs. These discs are smooth and creamy, with a velvety texture and warm blond color. They have buttery, toasty, not-too-sweet notes that give way to shortbread with a pinch of salt.

They make baking chocolate easy and fun. These perfectly sized disks are designed for scaling, using, and melting, making them the perfect choice for any baking, professional pastry chef, or chocolate-making project. Plus, their unique shape makes them perfect for snacking on when the mood strikes.

The Valrhona Premium French Baking Blonde Chocolate Discs are the perfect ingredients for decadent desserts. These discs are made with the finest quality chocolate, which gives them a delightful biscuity flavor with a hint of salt. They’re perfect for creating indulgent treats that will tantalize your taste buds.

They have the perfect ingredients for decadent desserts. These discs are made with the finest blond chocolate, which gives them a delightful biscuity flavor with a hint of salt. They’re perfect for creating indulgent treats that will tantalize your taste buds.

Valrhona’s Premium French Baking Blonde Chocolate Discs are the perfect way to make your baked goods stand out. These discs are made with 100% traceable cocoa, meaning you can be sure your chocolate is ethically and sustainably sourced. Plus, their unique blonde color is sure to impress your guests!