White Chocolate Woes: Part 2

This is part two of my bittersweet victory against white chocolate. Of course it wasn't bitter but gosh dang this took me a bit. I was prepared with a goal at hand! Because I ran out of blueberries, I also did raspberries covered in white chocolate. This turned out exactly how I wanted and It was a lot of fun. "These are great to use as a garnish or as a tiny dessert all by itself" (Ojakangas 77).

Ingredients:

6 ounces bittersweet (not sweetened), semisweet, or white chocolate, chopped

1 tablespoon light corn syrup

4 dozen small blueberries

Once again,  if you need a substitute for corn syrup use 1 1/4 cups granulated sugar dissolved in 1/4 cup hot water. just keep stirring the sugar in the hot water until it fully dissolves, this would help emulsify the chocolate. I highly recommend having a drop of hot water/ light corn syrup to help smooth out the chocolate.

Line a baking sheet with waxed paper. "Place chocolate and corn syrup in a medium bowl and set barely simmering water (do not allow bottoms of pan to touch water); stir until melted and smooth" (Ojakangas 77).

This was the white chocolate mixture.

Remove chocolate from over the water.  Stick 2 blueberries on a toothpick and dip into the chocolate. Place the blueberry, chocolate side down, on the waxed paper. Repeat with remaining blueberries and chocolate. Chill in the fridge until chocolate is firm, at least 15 minutes.

 

 The most difficulty I had on my second attempt was my spatula literally broke into my batter. It was also white, so it made it extremely difficult to take the pieces out. On the topic of chocolate, What's your favorite chocolate and why? Tell in the comments below!

Resources: Ojakangas, Beatrice, and Roger LePage. Petite Sweets: Bite-size Desserts to Satisfy Every Sweet Tooth. Portland, Me.: Sellers, 2009. Print.