Caramelized white chocolate is a technique of slowly cooking white chocolate in the oven until it takes on a deep golden color. The flavor is rich and nutty with tons of caramel notes! Where white chocolate can often be cloyingly sweet, caramelized dulcet tones are toasted and buttery. It’s simple to make and stores in the pantry like chocolate chips. It’s next-level in cookies, blondies, ganache and buttercream.
Notes: Since there is only one ingredient use a really high quality white chocolate. I love Valrohna Feves. They also sell it in bars at Whole Foods.
How to use caramelized white chocolate:
• Liquid caramelized white chocolate will firm up again and become solid. After it is solid you can use it as you would white chocolate chips. It will store in an airtight container for months.
• Use for cookies (caramelized white chocolate macadamia!), brownies and blondies
• Make ganache
• Melted Chocolate can be used in buttercreams, in place of caramel, swirled into ice cream
Caramelized White Chocolate
Description
Caramelized white chocolate is a technique of slowly cooking white chocolate in the oven until it takes on a deep golden color. The flavor is rich and nutty with tons of caramel notes! Where white chocolate can often be cloyingly sweet, caramelized dulcet tones are toasted and buttery. It’s simple to make and stores in the pantry like chocolate chips. It’s next-level in cookies, blondies, ganache and buttercream.
Ingredients
250– 300 grams of white chocolate – I use Valrohna fêves so I leave them whole, but if you are using chocolate in bar form break up the pieces first.
Instructions
- Preheat the oven to 250 degrees Fahrenheit.
- Spread the white chocolate out evenly on a rimmed baking sheet.
- Bake the white chocolate for 10 minutes, allowing it to melt. Use a spatula to mix and smooth it out.
- Continue to bake an additional 40 to 50 minutes, using a spatula to stir and smooth out the chocolate at 10-minute intervals. Once the chocolate is completely smooth and deep golden-brown in color, remove from the oven. Smooth it out with a spatula on the baking sheet.
- Transfer to a parchment lined baking dish and allow to firm until sold. Chop into pieces and store in an airtight container.
Notes
Since there is only one ingredient use a really high quality white chocolate. I love Valrohna Feves. They also sell it in bars at Whole Foods.
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