You may be familiar with the three main types of chocolate: dark, milk, and white. However, white chocolate isn’t actually chocolate because it does not contain cocoa particles. White chocolate is just cocoa butter mixed with sugar.
Blonde chocolate was accidentally created by pastry chef Frédéric Bau who reportedly accidentally left some white chocolate to roast in a bain-marie (water bath or double boiler) for a few hours.
Blonde chocolate is white chocolate that has been cooked at a low temperature for a long time to caramelise the sugars and milk solids.
Blonde chocolate can be described as a richer and more flavourful version of white chocolate and has notes of lightly caramelised sugar and milk.
From snacking to baking this type of chocolate can be used in any recipe that calls for white chocolate.