A Little Something for you White Chocolate Haters out There

Today I talked with Chef for a little bit in the Chocolate Room (yes, the greatest room one could ever have) about my possible future at the restaurant. She asked if I would be interested in working there after my externship was up. I was very honest with her. I do want to work there, just not immediately following the conclusion of my externship. I couldn't take on poverty so quickly, especially with the holidays coming up. Also, I have made it somewhat known at my current day job that I would be leaving sometime around the first of the year. Did I mention that my current day job closes down during the holidays, so we get about 1.5-2 weeks paid vacation? I didn't mention that? It's a pretty sweet deal, right? I have to take advantage of that one last time. Chef told me that I didn't have to make a decision right now. Someone on staff is leaving around Christmastime, so it would be good timing. Would it be a dick move to put in my two weeks notice the day I return from winter break? They've been dicking me around at work for the last 3 months, so maybe I will just consider it retribution.

I learned one of the coolest things today -- how to make caramelized white chocolate. It is delicious and tastes similar to dulce de leche, but with the creamy texture of chocolate (when it is warmed, because it is a solid block o' chocolate when it cools). I do not know the details, but basically you cook white chocolate couverture (high quality chocolate used for chocolatiering, not that nestle white morsel shit) slowly in a metal pan in an oven over a long period of time. The white chocolate slowly caramelizes and turns a beautiful medium brown. Chef had me use it to make some panna cotta. The residue in the mixing bowl was damn good. I can't wait to taste it once it is chilled and to see what it is paired with as a plated dessert.