There are quite a few recipes in The Artful Baker that would be perfect for your Thanksgiving table, such as the Peel-to-Stem Apple Pie or the Deeply Pumpkiny Pumpkin Cheesecake, but in case you’re pressed for time or would like your guests to leave with a handmade gift, here’s a great recipe that requires only 15 minutes of active work.
There have been many crazes in the food blogosphere over the last decade, and I am surprised that blond chocolate wasn’t one of them. Technically, blond chocolate is not a designated category. It is essentially caramelized white chocolate, which is nothing new, but Valrhona was the first to produce a stable couverture version. Frédéric Bau, the founder of L’Ecole du Grand Chocolat Valrhona, is the mastermind behind Valrhona Dulcey, the first couverture blond chocolate. It has a toasty, buttery, biscuit-like flavor, with a final hint of salt, akin to a freshly baked croissant dipped in dulce de leche.