While watching Great British Menu, I first discovered Caramelised White Chocolate. I heard the words and I knew I had to try to try it. This is white chocolate, cooked in the oven very slowly until it turns golden in colour and tastes like caramel.
Aside from being totally addictive to eat all on it’s own, it can be used like other chocolate in your dessert recipes. You’ll love this peanut butter caramel slice and you can see it in curls all over this caramel mud cake.
What is it?
White chocolate that is baked in the oven, low and slow, until it takes on a golden caramel colour and flavour. It’s an amazing process to watch unfold and truly a delicious flavour. This is 10 million times better than white chocolate. Just imagine it – caramel flavoured chocolate! That’s all I need to make batches and batches of this glorious stuff.
How to make caramelised white chocolate
All you need is one pan and some white chocolate for this very simple recipe.
- Heat your oven to 140C / 285F / 120C fan forced, then break the chocolate into smaller pieces and spread evenly over a 9×13 baking tray.
- Bake for around 1 hour, stirring the mixture after every 10 minutes.
Tips and tricks
- You’ll notice the colour get darker and darker but be careful not to touch the hot chocolate. White chocolate has quite a high sugar content and that colour change is coming from the sugar caramelising which equals molten lava.
- A silicon spatula works best to work the melting chocolate and make sure it stays in a nice puddle in the middle of the tray. I actually use a second one to scrape off the first so nothing gets wasted.
- As it cooks, the chocolate will look lumpy and chalky. That’s fine. Keep going and each time you mix it, work out a few extra lumps. By the end it will be smooth and glossy.
- Use real white chocolate (not morsels or wafers or candies or any other interesting name). Check the back of the packet and you want the cocoa solids to say at least 29%. I used Cadbury Real White Chocolate Melts they work perfectly.
How to use caramelised white chocolate
Caramelised white chocolate can be used just as you would normal white chocolate. Add it to cookies, cakes, or melt it and drizzle over anything that takes your fancy. I use a chocolate mold I found on amazon to set mine into the form of chocolate bars (there are so many to choose from there) but you can use small rectangle containers lined with baking paper.
Turn it into ganache
If all this wasn’t magical enough for you, try turning it into ganache and watch even more magic unfold.
- Break the caramelised white chocolate up into chunks.
- Heat 2/3 of the amount (by weight) of cream until it starts bubbling at the sides, then pour it over the chocolate.
- Wait for 3 minutes before stirring it together and the chocolate morphs from chunks of caramel coloured chocolate into an amber gold liquid that looks just like dulce de leche.
This ganache even tastes very similar to dulce de leche but with a cocoa butter undertone. Pour it over cupcakes and cakes or turn it into buttercream. Using less cream you can even turn it into caramelised white chocolate truffles.
Honestly, you need to try this stuff. It’s bucket list worthy IMO and I’ve ticked that one off. I’m off to create more caramelised white chocolate recipes.
More Chocolate recipes you’ll love
- Homemade Chocolate Milk
- Caramel White Chocolate Rocky Road Slice
- Easy Rocky Road
- White Chocolate Malted Milk Blondies
- Macadamia Salted Caramel Tart
- Caramel Mud Cake
Caramelised White Chocolate
- 200 g white chocolate (29% cocoa solids or more) - not chocolate chips. (7oz)
- 9x13 baking tin
- Preheat the oven to 140C / 285F / 120C fan forced.
- Break the chocolate up into small chunks and scatter them over a 9x13 baking tray.
- Bake for 10 minutes then use a spatula to give it a good mix around. If it seems chalky or lumpy that's fine just give it good mix around.
- Repeat 5 more times so the chocolate bakes for a total of 60 minutes, stirring well between each. Each time you take it out to stir, work out a few more of the lumps.
- Take 2 small rectangular plastic containers (or similar) and line with non-stick baking paper, Pour half of the caramel coloured chocolate into each and tap to level out. Let them set in the fridge before transferring to a plastic snap lock bag until you're ready to use it.
- Make sure to use chocolate with 29% or higher cocoa solids. In the 30's will give an even better result.
- Do not use chocolate chips as they are designed to keep their shape and don't melt so well. Use chocolate melts, couveture or regular eating chocolate with cocoa solids 29% or higher.
- I find it useful to use 2 spatulas, one to give it a good mix, then the other to clean off the first so nothing gets left behind.
- Caution: The chocolate will get very hot, be careful not to get it on your skin
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