Caramelized White Chocolate
Elevated white chocolate. Think of this as browning butter, it adds more depth of flavour with a caramel, richness to the white chocolate. It is also a beautiful colour after the whole process and I love using these for cookies, caked, ganache and mousses.
Equipment
- 1 spatula
- 1 small metal baking sheet
Ingredients
- 200 grams good quality white chocolate do not use chocolate Chios try and find chocolate disks or bars
Instructions
- Preheat your oven to 285 degrees Fahrenheit
- In your clean metal pan, add your white chocolate. If they are in bars, chop them up.
- Place in the oven and every 8-10 minutes, stir very well.
- The chocolate will first melt, then become a bit chunky but stay with the process.
- You may notice your chocolate start to get darker on the bottom of the pan so keep mixing very well at each step. If you notice your chocolate burning or getting too dark, start stirring every 5 minutes or reduce the temperature of your oven.
- You want to do this for at least a total of 1 hour until your white chocolate is an even dark caramel.
- Poor on clean parchment lined pan and let it set before chopping or using int recipes.
- You can use it as you would white chocolate.
