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Cold marble surface — pastry rolling, chocolate tempering, candy
Aromatic finishing oil — pasta, risotto, eggs
Heavy cotton canvas apron — heat protection, pocket organization
French pastry school textbook — croissant, éclair, tart, soufflé
Concentrated black truffle — stir into pasta, risotto, eggs
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Cold marble surface — pastry rolling, chocolate tempering, candy
Aromatic finishing oil — pasta, risotto, eggs
Heavy cotton canvas apron — heat protection, pocket organization
French pastry school textbook — croissant, éclair, tart, soufflé
Concentrated black truffle — stir into pasta, risotto, eggs
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Line an 8-inch pan with foil, letting foil extend above pan on 2 sides. Melt white chocolate over very low heat, stirring until smooth. Scrape into sandwich size plastic bag. Heat cream and butter in a medium saucepan over medium heat until cream simmers and butter melts. Reduce to low; add chocolate chips and stir until melted and smooth. Pour into prepared pan.