Caramelising white chocolate brings a completely new flavour to a dessert and is way simpler to do than you might think. The resulting product has an incredibly enticing colour and a wonderful, sweet, toasty, and almost nutty flavour.
You can use this freely for anything which just uses chocolate as a mix in or a topping, but if you are making something which uses the chocolate to help something set (e.g. a ganache or mousse) you should only use recipes which call for caramelised white chocolate, as it will set differently compared to regular white chocolate.
Caramelised White Chocolate
Total time
50
minutesIngredients
200 – 500g white chocolate
Directions
- Preheat the oven to 130ºC/270ºF fan.
- Spread the white chocolate out in an even layer on a rimmed baking tray or roasting tin. Place in the oven for 10 minutes.
- Remove from the oven and mix with a spatula until very smooth. The chocolate will look grainy when you first start stirring; keep vigorously mixing, and it will become smooth again.
- Place the chocolate back in the oven for a further 10 minutes, remove and stir until smooth again. Repeat this process about 4 more times until it takes on a beautiful dark caramel colour.
- To store the chocolate, let it cool at room temperature in a thin layer on a sheet of baking paper. Once it has fully solidified, break it up and store it in a tub at room temperature.
