Kitchen Tip: To roast white chocolate, spread 170 g chopped white chocolate in a single layer on a rimmed baking sheet. Bake at 250F, folding and smoothing out chocolate with an offset spatula every 10 min, until chocolate is a deep golden colour, about 1 hr. Let cool to room temperature, about 30 min, then refrigerate until hardened enough to chop, about 1 1/2 hr more.
Kitchen Tip: Look for roasted white chocolate bars at gourmet candy stores.
Kitchen Tip: Store in a covered container up to 1 week, or freeze up to 1 month.
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