White Chocolate Quotes

“Can I offer you a slice of this amazing caramelized white chocolate apricot brioche made by my favorite granddaughter?"
"You may indeed."
When you slice the rich, buttery bread topped with crunchy bits of pearl sugar, you get a swirl of white chocolate, which now also has hints of caramel flavor from having been roasted, and chunks of apricot. It is a good one. Herman loved it and immediately said we would have it in the rotation all summer and to order more apricots.
Bubbles hands me two thick pieces of my bread, lightly toasted and lavished with butter. It is delicious, if I do say so myself.”
― Stacey Ballis, Wedding Girl

“It was a monumental 'croquembouche,' a classically French, intricately crafted tower of individual profiteroles, each thinly crusted with hard-crack sugar, filled with pastry cream, bound together with luscious, glistening strands of caramel and chocolate into a conical, colorful Christmas-tree shape that rose proudly high over the heads of the delighted newlyweds. 'Chef de Patisserie' Pettibone had covered his 'piece montee' with a lustrous white-chocolate marzipan roses and dusted ever so lightly in twenty-four-karat gold.”
― Brian O'Reilly, Angelina's Bachelors

“I like caramel flavors; some people prefer a lighter taste, like rose, at least to start with. The chocolate-flavored ones are lovely, of course..." I am rambling; it is like choosing a favorite child, practically impossible.
"What's in this one then?" She points at my newest creation, a pale, creamy white with soft flecks of yellow, like glints of gold in white marble.
"Reve d'un Ange. It means 'dream of an angel.'" She tilts her head, interested, and I shrug. "Hopelessly romantic name, I know. Couldn't help myself."
"What's in it?" she asked, lowering her voice.
"It's my white chocolate macaron. Ganache, that's a kind of chocolate cream, sandwiched in the middle. I've added a little lemon rind and cinnamon.”
― Hannah Tunnicliffe, The Color of Tea

“I go to the counter and take a blondie off the rack I used to do the chocolate drizzle and bite into it. They have browned butter and a combination of dark and light brown sugar, which gives them a deep caramel tang. The pistachios have retained their crunch, and the figs are just slightly tart. The white chocolate takes the whole thing over the top, and I know that, if nothing else, I can cook.”
― Stacey Ballis, How to Change a Life

“We each get a ramekin to taste. Tapping my spoon against the brittle caramel shell, I am rewarded with the satisfying crunch that distinguishes the great brûlée. Underneath, the slightly tart strawberries remain red, fresh, and firm, bursting with flavor enhanced by the sweet rum and cream. So simple and light and, yet, so rich.
I could linger forever, but already we are on to the next lesson: almond-infused hot white chocolate over iced berries. How bizarre.
"Very popular in England," D'Ours observes, a tad derisively.
I find myself strangely mesmerized by the melting of white chocolate chunks into heavy cream, a slight almond fragrance emanating as the mixture swirls and warms in the double boiler. I've never been a fan of white chocolate. I've never seen the point of chocolate without, well, chocolate. But I have a feeling I'm about to be converted.
The frowning Angela distributes bowls with red and blue frozen berries slightly thawed. From a little pot, she pours the hot white chocolate sauce over them and it thickens immediately, on contact. To top it off, she sprinkles on a few chopped almonds.
"Bon appétit," she snaps, filling my glass of champagne.
Okay, I may have just passed dying and stepped directly into heaven. This is, hands down, the most fabulous thing I've ever eaten. It should be illegal, it's so good. And the weird thing is, it doesn't even taste like white chocolate over frozen berries. It's sweet and perfumed and something else entirely. It's gooey.”
― Sarah Strohmeyer, Sweet Love

“Adeena Awan, my best friend and business partner, stared down at the pistachio rose white chocolate bar she'd just bitten into. The creamy white chocolate was studded with whole pistachios, dried rose petals, and flecks of cardamom, creating a feast for the eyes as well as the tongue. She glanced at Elena Torres, her girlfriend and my other partner at the Brew-ha Cafe, who was sampling the Mexican hot chocolate bar. The bittersweet chocolate was flavored with cinnamon and chiles plus cacao nibs for texture and vanilla bean for richness.”
― Mia P. Manansala, Death and Dinuguan