Caramelised White Chocolate
Caramelised White Chocolate
This caramelised white chocolate recipe is a simple way to up your dessert game by using a homemade caramelized white chocolate instead of regular white chocolate.
You can caramelise your white chocolate ahead of time and store it in an airtight container, then it can simply be used as you would for any recipe with white chocolate! I’d love to try a caramelised white hot chocolate!
It’s a really simple process and creates a totally different flavour profile. They key is to use good quality white chocolate!
Like this recipe? Try out some of my other simple cream and sauce recipes, like my Chocolate Whipped Cream and my Dark Chocolate Cremeux.
Ingredients
Method
Pour the chocolate onto a baking tray lined with a silicone mat / parchment paper and place it in the oven at 120C/250F Fan Assisted.
Use a spatula to stir the chocolate every 10-15 minutes. It will look pretty grainy for the first hour, but as your stir it will start to caramelise and the lumps will disappear and you'll be left with a nice smooth texture.
After 2 hours it should be a nice deep golden colour. Leave it to cool to room temperature then store it in a jar and let it set. To use, melt it as you would use normal melted white chocolate for a recipe.
Ingredients
Directions
Pour the chocolate onto a baking tray lined with a silicone mat / parchment paper and place it in the oven at 120C/250F Fan Assisted.
Use a spatula to stir the chocolate every 10-15 minutes. It will look pretty grainy for the first hour, but as your stir it will start to caramelise and the lumps will disappear and you'll be left with a nice smooth texture.
After 2 hours it should be a nice deep golden colour. Leave it to cool to room temperature then store it in a jar and let it set. To use, melt it as you would use normal melted white chocolate for a recipe.