Fruition’s Toasted White can only be described as a deliciously sweet and indulgent treat.
Rather than a pure white bar, the chocolate has a slightly warmer colouring, that does genuinely look like the white chocolate has been toasted. The smooth bar has a gentle caramel flavour that compliments its golden colour. Notes of Dulce de Leche and Brown Butter swirl through the silken bar.
The origins of this bar date back to 2008 (before Dahlia and Bryan set up Fruition) when Bryan was working at the CIA (Culinary Institute of America). In his words:
“At the time, it was very popular among pastry chefs to very slowly and gently bake white chocolate in an oven to get the toasted flavor. The problem with that was that the viscosity of the chocolate was compromised and you couldn’t temper and mold etc. It was fine for making mousse, or other pastry components though. I experimented with breaking down the process and using a melangeur to make the same type of product, but one that would still be fluid enough to work the same way as a regular white chocolate. We begin by heating the cocoa butter to almost deep frying temperature, but not quite. Then we whisk in the whole milk powder and cook it until has a nice dark blonde color. Once we get to that stage, we’ll pour that into the melangeur and begin refining with the sugar. It’s sometimes referred as caramelized white chocolate, but because there’s no sugar caramelization happening in the process, we decided on Toasted White”