The Art of White Chocolate Beurre Blanc: A Taste Test Like No Other

In a shocking turn of events, white chocolate was finally put to the test in the culinary world. The recipe, which starts off similar to traditional beurre blanc, takes a drastic turn when adding only 4 ounces of butter followed by 4 ounces of white chocolate. This unconventional method resulted in a sauce that broke easily, but with the addition of a few tablespoons of heavy cream, it was saved and transformed into a creamy, rich white chocolate beurre blanc.

The creation of this sauce required some trial and error, as the chef struggled to find the perfect balance between acidity and richness. However, after several attempts, the sauce had finally reached perfection. The acidity from the vinegar provided a nice contrast to the sweetness of the white chocolate, while the butter added a rich and creamy texture.

But was this new recipe enough to impress the culinary world? A taste test featuring shrimp and white chocolate beurre blanc was put to the test. To everyone's surprise, the sauce was surprisingly palatable, and even enjoyable. The acidity from the vinegar helped to cut through the richness of the white chocolate, while the butter added a depth of flavor that complemented it perfectly.

However, this new recipe couldn't stand up against its traditional counterpart: straight-up butter sauce. In a shocking upset, the traditional sauce took the win, leaving the white chocolate beurre blanc in its wake. Despite this, the white chocolate beurre blanc is still an effective way to satisfy one's cravings for white chocolate.

But enough about the sauces - it was time to move on to something even more thrilling: jalapeno poppers! These spicy little treats were made with halved jalapenos, which had their veins and seeds scooped out using a spoon. The filling consisted of 1 8-ounce block of cream cheese massaged together with an 8-ounce block of pepper jack cheese.

The breading process was almost identical to that of the shrimp, but in a different order. The jalapenos were coated in flour and then dipped in egg and milk mixture, followed by bread crumbs for an extra crispy coating. To take it to the next level, the poppers were double-breaded and allowed to dry at room temperature for 45 minutes.

Finally, the moment of truth arrived: frying the poppers in hot oil until they were golden brown and crispy. The result was a crunchy exterior giving way to a spicy, cheesy interior that was nothing short of addictive. Whether you're a fan of jalapenos or just looking for a new twist on an old favorite, these jalapeno poppers are sure to hit the spot.

As always, this recipe is a testament to the power of food in our lives. From the simplest appetizer to the most complex sauce, there's something for everyone when it comes to cooking and taste testing. And who knows - maybe one day, white chocolate beurre blanc will make a comeback as a fan favorite. Stranger things have happened in the world of food.

Breakfast with Babish: A Shout-Out to My Dear Friend

As a token of appreciation for our dear friend Broke For Free, whose music has scored almost every episode of our show, including the theme song you're hearing right now, we want to give a big shout-out to this talented artist. His new album, "BFF," is available on his website and SoundCloud, featuring tracks like "Forever Wavy" - the very same song that's been playing in the background as you read this article.

Whether you're a fan of Broke For Free or just looking for some amazing music to spice up your day, we recommend checking out his new album. With its catchy beats and infectious melodies, it's sure to get you moving and grooving. And who knows - maybe one day, our show will be the perfect accompaniment to a relaxing breakfast with Babish, all thanks to Broke For Free's incredible music.

So go ahead, give "BFF" a listen, and let us know what you think in the comments below. And remember, when it comes to food, cooking, and taste testing, we're always up for a challenge - as long as there's white chocolate involved!

"WEBVTTKind: captionsLanguage: enyou put the piece in the teapot and havoc in the nihms you put the peeps in the chili pot it makes it taste bad I'm gonna eat all this chili and or die trying' what our jalapeno poppers oh I know this one okay they're deep fried jalapenos filled with cheese I have Janet maker a never-ending shrimp dispensary nobody crime mystery flavor it's white chocolate and it is nasty hey what's up guys welcome back to binging with babish where this week against my better judgment we are taking a crack at the foods from the good place starting with chi Dee's peeps chili now we've made chili about 10,000 times on this show so for the good place accurate version I'm just gonna go with some canned chili I doubt that she'd he was making his from scratch if he was adding peeps and M&Ms which according to the babish bylaws I am compelled to do now as perche Dee's recipe put the peeps in the chili pot and heat them both up he put the peeps in the chili pot men at the MMS simple enough and with that I am starving so let's ladle up a healthy portion make sure to get some nice melty peeps in there and then how about we throw some more M&Ms on top for a nice splash of color here we go 1 2 3 we can do this put it in your mouth Andy we can do this everybody's watching deep breath 1 2 3 n go and it's pretty good look it's not too bad look no no that's that's that's awful but let's try with a little bit less marshmallow and maybe a few more M&Ms here we go down the hatch you know it's not that bad I think the bar smell is add a nice sort of cool nice soft texture the dill you can do this okay no no let's get this out of me and let's try and reimagine this as an actual dessert and what's the closest thing to deserve chili why rice pudding of course more specifically the Filipino jumbo Davao which is a chocolate rice pudding traditionally served hot into a large saucepan goes one and a half cups of sticky sushi or arborio rice two and a half cups of water two and a half cups of evaporated milk 1/3 of a cup of unsweetened cocoa powder a little pinch of kosher salt and a third of a cup of granulated sugar then over medium heat we're bringing that whole mixture to the boil making sure that everybody gets nice and dissolved bringing down the heat to me low and simmering for 15 to 25 minutes depending on your Rice's cook time stir occasionally to make sure that nobody's sticking to the bottom of the pot and when the rice is nearly done in other words al dente we're going to add four ounces of dark chocolate which is going to bring the chocolate enos of our chocolate rice pudding to a whole new chocolaty level stir everybody together for a few minutes to melt the chocolate completely give it a taste and then I'm going to add a teaspoon of vanilla extract and a teaspoon of espresso powder give it one last taste for seasoning and then it's time to serve by the way you can totally let this cool cover and refrigerate for a perfectly lovely chilled chocolate rice pudding but as I mentioned this is traditionally served hot and drizzled with sweetened condensed milk or cream of coconut let's have a taste and see how this is just on its own and obviously it's way better than the last batch but this is peeps and M&Ms chili so I'm going to finely mince some peeps garnish over top and of course add some peanut M&Ms let's give this whole affair a try before everybody gets to melty and it's perfectly fine but the peeps and the M&Ms kind of overpower the chocolate rice pudding which in this case I think is the true star of the show now if you'll excuse me I'm going to eat this whole bowl of chili and or die trying but not before we take a crack at Elinor shells drops white chocolate shrimp I'm preparing a fairly simple three Bowl breading station of one egg beaten together with a cup of milk a bowl of flour and a bowl of plain breadcrumbs since the shrimp from the dispenser appeared to be deep-fried then I've got some peeled and deveined shrimp here but I've left the tails on for a little grabby handle and I'm dipping them as you can imagine first in the flour then in the egg milk mixture and lastly in the breadcrumbs rinse and repeat with the remaining shrimp pretty simple process we're then gonna bring these over to the stovetop where I've got vegetable oil that I'm going to preheat to 375 degrees Fahrenheit and we're gonna fry our shrimp in there for two to three minutes or until they are cooked through you might notice that I have a sauce and the works over here why don't we talk about that in order to try to accommodate the white chocolate into our shrimp we're going to make a bill an essential French butter sauce that starts with a small shallot finely minced into a saute pan it goes along with two tablespoons each of white wine and white wine vinegar and it's not required but if you want to help stabilize your emulsion a tablespoon or two of heavy cream we're bringing this mixture to a simmer and reducing down until the liquid is almost entirely reduced and then reducing the heat to very very low and starting to add our butter about eight bounces or one cup a few chunks at a time after we add four or five chunks we're gonna whisk it into the mixture creating a smooth thick buttery emulsion now make sure that you do not have your heat too high in fact take it off the heat every once in a while otherwise this might happen your sauce will break and you'll end up with a watery oily separated kind of mess like this instead of a creamy buttery beautifully thick sauce like this that will eagerly coat the back of the spoon and if you go so far as to taste it you might find out that it tastes awesome and it's gonna make a perfect dip for a shrimp but what about the white chocolate well I swear it and make this up but there are several recipes out there for a white chocolate beurre blanc the recipe starts exactly the same but when it comes time to add the butter we're only adding 4 ounces followed by 4 ounces of white chocolate which we are going to whisk in rigorously as we would the butter and I found that immediately had started to break my sauce but with the addition of a few tablespoons of heavy cream the sauce was saved and we had ourselves a white chocolate beurre blanc and of course we need a show accurate control groups I have uh some plain-jane melted white chocolate so with all the shrimp fried and all the sauces sauced it's time for the next probably gag-inducing taste test as you can see our shrimp is looking lovely so let's ruin one by dipping it in white chocolate this is a strange job to be sure but someone has to do it I'm sure this won't be as bad as peeps chili but it ain't gonna be a cakewalk and as you can imagine it tastes really really bad it tastes almost like I took a deep fried shrimp and dipped it in white chocolate next up our white chocolate beurre blanc and this was surprisingly palatable the acidity from the vinegar offsets the white chocolate while the richness of the butter kind of complements it but that said I have a feeling it's not gonna stand a chance against the straight-up butter sauce and what do you know I was right but if you're on some sort of weird diet where you need to eat a certain amount of white chocolate per day this is an effective way to do it now after all these very unfortunate taste tests how about we treat ourselves to something we know is gonna be a slam dunk jalapeno poppers now we're gonna start with halved jalapenos the veins and seeds of which we're gonna scoop out using a spoon and as I've said a million times make sure you wear gloves while you're doing this unless you want to catch your gunfire when you go to the bathroom and now we've got to make the filling which Jason described as cheese but not just any cheese 1 8 ounce block of cream cheese massaged together with a grated 8 ounce block of pepper jack we're gonna shovel a few generous tablespoons into the hollowed-out carcasses of our jalapeno and then it's time to get to breading a very similar situation to our shrimp breading but in a different order we're gonna start by simply coating the jalapenos first in the egg and milk mixture followed by flour we're then going to let them dry at room temperature for 10 minutes this is in an effort to create a nice sticky porous surface to which our breading can more easily adhere so once you've got everybody coated up let it rest for 10 minutes at room temperature and then prepare a breading station of the egg and milk mixture followed by bread crumbs you could use panko if you want but I'm going to double bread these and I don't want the breading to be too thick then once we've got everybody bread it up it's time to let these dry at room temperature for 45 minutes you might be thinking this is an awful lot of work for a very simple appetizer but nothing is sadder than an under breaded jalapeno popper you know with the jalapeno skin hanging out and the cheese melting through it just looks low effort and we're trying to go for a restaurant style jalapeno poppers since Jason is such a big fan of Buffalo Wild Wings so after their second breading into a 375-degree fahrenheit oil bath they go again for about two to three minutes or until deeply golden brown and crisp you might experience a tiny little bit of cheese leakage but it shouldn't be anything significant and there you have it the ultimate spicy cheesy crunchy appetizer for all of your taste testing friends today we've got Ari and Adam who gave the poppers to resounding good job hand signs I knew I had to give these things a try for myself but I'm still on the stupid diet for two more weeks so I did what any food personality on a diet would do take a bite spit it out and take a whole bunch of pics for Instagram I mean what else is food for hey guys I just want to give a big shout out to a dear friend of the show broke for free the artist whose music you've heard score almost every episode of the show including the very song you're hearing right now he just released a new album called BFF that is available on his website and SoundCloud right now one of the tracks forever wavy is actually the theme song to my new show being with babish so head to the links in the video description below or go to the BFF album dot-com now tear all the songs and see all his amazing music videosyou put the piece in the teapot and havoc in the nihms you put the peeps in the chili pot it makes it taste bad I'm gonna eat all this chili and or die trying' what our jalapeno poppers oh I know this one okay they're deep fried jalapenos filled with cheese I have Janet maker a never-ending shrimp dispensary nobody crime mystery flavor it's white chocolate and it is nasty hey what's up guys welcome back to binging with babish where this week against my better judgment we are taking a crack at the foods from the good place starting with chi Dee's peeps chili now we've made chili about 10,000 times on this show so for the good place accurate version I'm just gonna go with some canned chili I doubt that she'd he was making his from scratch if he was adding peeps and M&Ms which according to the babish bylaws I am compelled to do now as perche Dee's recipe put the peeps in the chili pot and heat them both up he put the peeps in the chili pot men at the MMS simple enough and with that I am starving so let's ladle up a healthy portion make sure to get some nice melty peeps in there and then how about we throw some more M&Ms on top for a nice splash of color here we go 1 2 3 we can do this put it in your mouth Andy we can do this everybody's watching deep breath 1 2 3 n go and it's pretty good look it's not too bad look no no that's that's that's awful but let's try with a little bit less marshmallow and maybe a few more M&Ms here we go down the hatch you know it's not that bad I think the bar smell is add a nice sort of cool nice soft texture the dill you can do this okay no no let's get this out of me and let's try and reimagine this as an actual dessert and what's the closest thing to deserve chili why rice pudding of course more specifically the Filipino jumbo Davao which is a chocolate rice pudding traditionally served hot into a large saucepan goes one and a half cups of sticky sushi or arborio rice two and a half cups of water two and a half cups of evaporated milk 1/3 of a cup of unsweetened cocoa powder a little pinch of kosher salt and a third of a cup of granulated sugar then over medium heat we're bringing that whole mixture to the boil making sure that everybody gets nice and dissolved bringing down the heat to me low and simmering for 15 to 25 minutes depending on your Rice's cook time stir occasionally to make sure that nobody's sticking to the bottom of the pot and when the rice is nearly done in other words al dente we're going to add four ounces of dark chocolate which is going to bring the chocolate enos of our chocolate rice pudding to a whole new chocolaty level stir everybody together for a few minutes to melt the chocolate completely give it a taste and then I'm going to add a teaspoon of vanilla extract and a teaspoon of espresso powder give it one last taste for seasoning and then it's time to serve by the way you can totally let this cool cover and refrigerate for a perfectly lovely chilled chocolate rice pudding but as I mentioned this is traditionally served hot and drizzled with sweetened condensed milk or cream of coconut let's have a taste and see how this is just on its own and obviously it's way better than the last batch but this is peeps and M&Ms chili so I'm going to finely mince some peeps garnish over top and of course add some peanut M&Ms let's give this whole affair a try before everybody gets to melty and it's perfectly fine but the peeps and the M&Ms kind of overpower the chocolate rice pudding which in this case I think is the true star of the show now if you'll excuse me I'm going to eat this whole bowl of chili and or die trying but not before we take a crack at Elinor shells drops white chocolate shrimp I'm preparing a fairly simple three Bowl breading station of one egg beaten together with a cup of milk a bowl of flour and a bowl of plain breadcrumbs since the shrimp from the dispenser appeared to be deep-fried then I've got some peeled and deveined shrimp here but I've left the tails on for a little grabby handle and I'm dipping them as you can imagine first in the flour then in the egg milk mixture and lastly in the breadcrumbs rinse and repeat with the remaining shrimp pretty simple process we're then gonna bring these over to the stovetop where I've got vegetable oil that I'm going to preheat to 375 degrees Fahrenheit and we're gonna fry our shrimp in there for two to three minutes or until they are cooked through you might notice that I have a sauce and the works over here why don't we talk about that in order to try to accommodate the white chocolate into our shrimp we're going to make a bill an essential French butter sauce that starts with a small shallot finely minced into a saute pan it goes along with two tablespoons each of white wine and white wine vinegar and it's not required but if you want to help stabilize your emulsion a tablespoon or two of heavy cream we're bringing this mixture to a simmer and reducing down until the liquid is almost entirely reduced and then reducing the heat to very very low and starting to add our butter about eight bounces or one cup a few chunks at a time after we add four or five chunks we're gonna whisk it into the mixture creating a smooth thick buttery emulsion now make sure that you do not have your heat too high in fact take it off the heat every once in a while otherwise this might happen your sauce will break and you'll end up with a watery oily separated kind of mess like this instead of a creamy buttery beautifully thick sauce like this that will eagerly coat the back of the spoon and if you go so far as to taste it you might find out that it tastes awesome and it's gonna make a perfect dip for a shrimp but what about the white chocolate well I swear it and make this up but there are several recipes out there for a white chocolate beurre blanc the recipe starts exactly the same but when it comes time to add the butter we're only adding 4 ounces followed by 4 ounces of white chocolate which we are going to whisk in rigorously as we would the butter and I found that immediately had started to break my sauce but with the addition of a few tablespoons of heavy cream the sauce was saved and we had ourselves a white chocolate beurre blanc and of course we need a show accurate control groups I have uh some plain-jane melted white chocolate so with all the shrimp fried and all the sauces sauced it's time for the next probably gag-inducing taste test as you can see our shrimp is looking lovely so let's ruin one by dipping it in white chocolate this is a strange job to be sure but someone has to do it I'm sure this won't be as bad as peeps chili but it ain't gonna be a cakewalk and as you can imagine it tastes really really bad it tastes almost like I took a deep fried shrimp and dipped it in white chocolate next up our white chocolate beurre blanc and this was surprisingly palatable the acidity from the vinegar offsets the white chocolate while the richness of the butter kind of complements it but that said I have a feeling it's not gonna stand a chance against the straight-up butter sauce and what do you know I was right but if you're on some sort of weird diet where you need to eat a certain amount of white chocolate per day this is an effective way to do it now after all these very unfortunate taste tests how about we treat ourselves to something we know is gonna be a slam dunk jalapeno poppers now we're gonna start with halved jalapenos the veins and seeds of which we're gonna scoop out using a spoon and as I've said a million times make sure you wear gloves while you're doing this unless you want to catch your gunfire when you go to the bathroom and now we've got to make the filling which Jason described as cheese but not just any cheese 1 8 ounce block of cream cheese massaged together with a grated 8 ounce block of pepper jack we're gonna shovel a few generous tablespoons into the hollowed-out carcasses of our jalapeno and then it's time to get to breading a very similar situation to our shrimp breading but in a different order we're gonna start by simply coating the jalapenos first in the egg and milk mixture followed by flour we're then going to let them dry at room temperature for 10 minutes this is in an effort to create a nice sticky porous surface to which our breading can more easily adhere so once you've got everybody coated up let it rest for 10 minutes at room temperature and then prepare a breading station of the egg and milk mixture followed by bread crumbs you could use panko if you want but I'm going to double bread these and I don't want the breading to be too thick then once we've got everybody bread it up it's time to let these dry at room temperature for 45 minutes you might be thinking this is an awful lot of work for a very simple appetizer but nothing is sadder than an under breaded jalapeno popper you know with the jalapeno skin hanging out and the cheese melting through it just looks low effort and we're trying to go for a restaurant style jalapeno poppers since Jason is such a big fan of Buffalo Wild Wings so after their second breading into a 375-degree fahrenheit oil bath they go again for about two to three minutes or until deeply golden brown and crisp you might experience a tiny little bit of cheese leakage but it shouldn't be anything significant and there you have it the ultimate spicy cheesy crunchy appetizer for all of your taste testing friends today we've got Ari and Adam who gave the poppers to resounding good job hand signs I knew I had to give these things a try for myself but I'm still on the stupid diet for two more weeks so I did what any food personality on a diet would do take a bite spit it out and take a whole bunch of pics for Instagram I mean what else is food for hey guys I just want to give a big shout out to a dear friend of the show broke for free the artist whose music you've heard score almost every episode of the show including the very song you're hearing right now he just released a new album called BFF that is available on his website and SoundCloud right now one of the tracks forever wavy is actually the theme song to my new show being with babish so head to the links in the video description below or go to the BFF album dot-com now tear all the songs and see all his amazing music videos\n"