If you haven’t yet discovered caramelised white chocolate, prepare to have your life changed! It’s so easy and SO delicious. But be warned: it is highly addictive!
Introducing my latest obsession. Caramelised white chocolate. It deserves its own sentence it’s just that good. I stumbled upon this creation one night by pure accident (I like to call it good chocolate karma) while reading through my twitter feed. I accidentally clicked on a tweet and before I knew it I was transported via a blog into the realm of golden caramel-coloured goodness. It was love at first sight and I knew I simply had to recreate this so-called caramelised white chocolate and make it my own.
The main reason it’s so charming (I mean other than the fact that it is chocolate), is that it consists of just two ingredients: white chocolate and a drizzle of oil. My secret ingredient though, which makes it even more delicious, is a sprinkle of sea salt flakes. Other than eating it straight out of a jar with a spoon, I have also day-dreamed about drizzling it over this quadruple chocolate cake, making liquid-centred puddings from it, chucking shards of it into these amazing cookies and stirring it into this crazy hot chocolate on a chilly evening. How I lived my life up until this point, without caramelised white chocolate in my life, is a mystery, but now that I’ve found it, I want to share the delicious secret with everyone, and I hope once you have tried it, you will do the same!
- 200g The Kate Tin White Baking Chocolate, chopped
- 1-2 tbsp sunflower, vegetable or canola oil
- pinch of sea salt flakes
- Preheat the oven to 150 degrees Celsius.
- Place the chocolate on a baking tray and drizzle with the oil.
- Bake in the preheated oven, stirring every 5-10 minutes for 50 minutes or until golden brown.
- If it’s crumbly, simply drizzle in a little more oil and continue working it. If there are a few lumps, blend until smooth in a blender or food processor. Don't be scared to take the chocolate quite far - the longer you roast it the less sweet and more toasty it gets. Once you're happy with the flavour, add the pinch of salt.
- Store the chocolate in a jar or pour it onto a sheet of baking paper and allow to set before breaking into pieces. To use it, simply melt as you would white chocolate (carefully) or chop it and add it into recipes.
Can I still temper the chocolate after this process? I’d love to make a Chocolate Bark with it.
Yes you can absolutely temper it – it behaves the same way as white chocolate does 🙂 I usually make quite a big batch, spread it out thinly, let it set and keep in a ziploc bag for when I need it. You can use it for dipping, coating, decorations or chop it up and add it to cookies, brownies etc.
Hi,can I please know which brand of white chocolate you used in this recipe thanks!
Hi Safna, I use AFRIKOA chocolate 🙂 You can purchase it online here: http://afrikoa.com/online-shop/