Caramelised White Chocolate (or you may spell it caramelized) is basically slow roasted white chocolate, that takes on a caramel colour and flavour and tastes amazing. This recipe is just 1 ingredient, 1 pan and very little effort.
200gwhite chocolate (29% cocoa solids or more) - not chocolate chips.(7oz)
For best results, always weigh ingredients where a weight is provided
Equipment
silicone spatula
9x13 baking tin
Instructions
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.
Notes
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
Have you tried this recipe?Don't forget to leave a rating and comment below and let me know how it was! I love hearing from you. Nutrition information is approximate and derived from an online calculator. The brands you use may cause variations.