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For big fan of white chocolate
By Chef Iker Erauzkin Twitter Post the recipe on facebook Your email (*) print
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PREPARATION
RECIPE
If you do not have ...
Cream - leave it out or use whole milk.
Vanilla - ignore it or use vanilla sugar.
Possible uses
To accompany fruit desserts of all kinds.
Also with various pastries, to glaze profiteroles, or with crêpes.
For a lighter sauce, add more milk or cream.
About the sauce: Personally I've always been a big fan of white chocolate, almost always relegated to the second place after dark, bitter chocolate. White chocolate has 20% cocoa butter and at least another 20% milk or milk products. Its flavor is mil
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