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Strawberry Crunch White Chocolate

Strawberry Crunch White Chocolate

Experience the ultimate texture play with Strawberry Crunch White Chocolate, a masterpiece that balances creamy fats and freeze-dried acidity for a precision-engineered treat with a sharp snap and velvety finish.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 10 servings servings
Course: Dessert
Cuisine: American
Calories: 165
Ingredients Method Notes

Ingredients
  

  • 500g White Couverture Chocolate (30%+ Cacao Butter)
  • 40g Freeze-Dried Strawberries
  • 100g Dehydrated Biscuit Crumb (or Golden Oreos)
  • 15g Freeze-Dried Strawberry Powder
  • 1 pinch Sea Salt (Flaky)

Method
 

  1. Prepare the Crunch Element by crushing freeze-dried strawberries and biscuit crumbs into varied sizes.
  2. Chop the white chocolate and melt two-thirds in a double boiler to 110°F (43°C).
  3. Remove from heat and gradually add reserved chocolate, stirring until temperature drops to 82°F (28°C).
  4. Reheat briefly to 87°F (30°C).
  5. Sift in the strawberry powder and fold gently.
  6. Pour onto a silicone mat and spread to 5mm thickness, then sprinkle with the crunch mixture.
  7. Allow to set at room temperature for at least two hours.

Notes

Avoid moisture exposure to prevent chocolate from seizing. For enhanced flavor, toast biscuit crumbs at 300°F for 5 minutes.