Pale, sweet, arguably boring white chocolate is made of three ingredients with a lot of potential -- sugar, milk, and fat (in the form of cocoa butter). When you heat them, they turn to caramel. Some call the result the "Toffee of Milk". The cocoa butter amount matters -- the higher it is, the more willingly melty it gets. Recipe adapted from <strong><a href="http://www.valrhona.com/us/#/espace-gourmets/ecole-du-grand-chocolat">L'Ecole du Grand Chocolat Valrhona</a></strong>.

Read the recipe on Food52.com