Q: Isn’t this pretty much a pavlova, swapping the cream for cream cheese (and obviously not filling it)?
A cheesecake is nothing like a pavlova, at all. Cheesecakes are more or less dense and creamy textured, but a pavlova is crisp and hollow. I’ve never known a pavlova to have cream in the meringue portion. We must be talking about two different things.
Caramelized white chocolate is a mind-blowingly simple and delicious technique that will silence all the alleged white-chocolate haters out there. The process, which we use in these Coconut-Lime Snowballs, involves melting white chocolate in the oven on a rimmed baking sheet and cooking it at a low temperature (between 200° and 250°) until the sugars caramelize. The final flavor is surprisingly complex and nutty, somewhere between dulce de leche, butterscotch, and caramel.
You already knew that the crab in your lunch roll wasn’t really crab — but you probably didn’t know about all the other kinds of imitation foods you eat all the time. From faux wasabi to milk and olive oil that’s partly made up of additives, these are the weird ingredients in the fake foods you eat.
A recent study took people experiencing chocolate cravings and gave them varying degrees of relief. Some were given chocolate. Some were given white chocolate – which is made with cocoa butter and doesn’t have the chemicals in regular chocolate. Some were given little pills containing all the chemicals they’d get in a piece of chocolate. Some were given nothing.
Only one of those groups had their cravings totally alleviated.