Caramelised white chocolate

Caramelised white chocolate

By
From
Salted Caramel Dreams
Makes
300 g
Photographer
River Thompson

I call this ‘caramelised’ but strictly this is the Maillard reaction coming into play (for more on this magical reaction, see my Brown Butter recipe). Once you make this you will never look at a sickly bar of white chocolate in the same way. But you do need the correct bar of white chocolate, with a butter fat proportion of 30 per cent or higher. As with all chocolate, the caramelised white chocolate will be solid at room temperature but warmed up will become lusciously smooth again.

Ingredients

Quantity Ingredient
300g good-quality white chocolate fêves, drops or a bar, chopped into pieces
1/2 teaspoon smoked or natural sea salt, (optional)

Method

  1. Preheat the oven to 120°C.
  2. Spread the chocolate over a large, clean, rimmed baking sheet.
  3. Heat for 45 minutes to 1 1/4 hours, stirring every 10 minutes or so until the chocolate is liquid and deeply golden, although how ‘caramelised’ or dark you like the chocolate is up to you.
  4. Once coloured to your liking, season with the sea salt, if using, and pour into a clean jar or airtight container. Store at room temperature for up to 2 months. Heat in a pan over a low heat to bring back to a pouring consistency.
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