Sep 21, 2019 Last Updated 6:31 AM, Nov 9, 2017

White Chocolate “Crottin”

Della Gossett's White Chocolate “Crottin”

Della Gossett, Top Ten Pastry Chef of 2014, presents her White Chocolate “Crottin”.


Yield: 25 servings

  • 0.42 oz/12 g gelatin 
  • 2.1 oz/60 g water
  • 2.2 lb/1 kg goat’s milk, divided
  • 0.07 oz/2 g organic vegetable rennet, dissolved in 2 tsp. water
  • 17.6 oz/500 g Guittard 31% “Crème Francais” white chocolate
  • 3.5 oz/100 g plain goat’s milk yogurt

1. Bloom gelatin in cold water, set aside

2. Warm 17.6 oz/500 g goat’s milk to 85°C. Melt gelatin solution in the goat’s milk. Pour over white chocolate, emulsify with a hand blender.

3. Whisk the yogurt and remaining 17.6 oz/500 g cold  goat’s milk together. Add to white chocolate mixture. Whisk well. Add diluted rennet solution. Cast into 2-oz aluminum tins lined with 2 layers of cheesecloth 

Surinam Cherry Preserves:

  • 3.5 oz/100 g Surinam cherries
  • 2.6 oz/75 g granulated sugar
  • 1 Nielsen-Massey Tahitian vanilla bean, scraped
  • 1 oz/30 g lemon juice

Pit Surinam cherries over a bowl to collect all the juice. Weigh juice and cherry pulp to 3.5 oz/100 g. Add sugar, vanilla bean pulp and lemon juice. Cook cherries until juices are reduced and the preserves are slightly thickened.

Caramelized White Chocolate “Ash”: 

  • 7 oz/200 g Guittard 31% “Crème Francais” white chocolate
  • Tapioca maltodextrin, as needed
  • Black cocoa powder, as needed

1. Preheat oven to 250°F. Place white chocolate on a Silpat. Bake in the oven until white chocolate caramelizes, about 30-45 minutes, stirring every 15 minutes. Set the chocolate aside to cool.

2. When the white chocolate is cool, add tapioca maltodextrin until a desired crumbly texture is achieved. Add black cocoa powder as needed.


  • Walnut bread, sliced thin, drizzled with olive oil, toasted and sprinkled with Fleur de Sel and Black Pepper
  • Cherry -Balsamic Vinagrette
  • Chef’s Garden Micro Greens : Salad Sensation with Fennel, Basil and Arugula Blossoms

Unmold white chocolate “Crottin” onto a plate. Garnish with Surinam Cherry Preserves, caramelized white chocolate “Ash”, toasted walnut bread, vinaigrette and micro greens. 



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