“White chocolate. White chocolate! WHITE CHOCOLATE.” My sweet tooth was quite specific, and persistent. And who am I to disobey? So I melted a pile of ivory squares into milk, added cornstarch and licked my spatula. Then I stirred together the quick blackberry curd that the recipe (like this, but with white chocolate and far less sugar) in the SmittenKitchen cookbook also calls for and took the bowls over to dinner with my parents. A few hours later, my sweet tooth and I were quiet, happily tucking into creamy white sweetness with a pretty pink top.