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Caramelised White Chocolate

Caramelised White Chocolate

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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!

Caramelised White Chocolate
Yields 200
Print
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
Prep Time
10 min
Cook Time
50 min
Total Time
1 hr
0 calories
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
0 g
Nutrition Facts
Serving Size
0g
Yields
200
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 200g The Kate Tin White Baking Chocolate, chopped
  2. 1-2 tbsp sunflower, vegetable or canola oil
  3. pinch of sea salt flakes
Instructions
  1. Preheat the oven to 150 degrees Celsius.
  2. Place the chocolate on a baking tray and drizzle with the oil.
  3. Bake in the preheated oven, stirring every 5-10 minutes for 50 minutes or until golden brown.
  4. 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.
Notes
  1. 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.
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calories
0
fat
0g
protein
0g
carbs
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The Kate Tin https://thekatetin.com/

 

 

Waffle Ice Cream Sandwiches with Honeyscotch Sauce

Waffle Ice Cream Sandwiches with Honeyscotch Sauce

#SPONSORED

I don’t like waffles – there I said it! Although let me clarify that – I don’t like hot waffles topped with ice cream that melts and makes the aforementioned waffle soggy. Which is exactly why these ice cream sandwiches hit my sweet spot – and this honeyscotch sauce? People, you’re going to want to put it on absolutely everything. Including just a spoon. Or toast. I’m open to suggestions.

But I hear you still shouting at me in caps lock – BUT WHY DON’T YOU LIKE WAFFLES?! Well, this is the story of how I unwittingly became the waffle queen of Paarl and also why I can’t stand hot waffles. I was fresh out of chef school with a yearning to do desserts as fancy and complicated as possible – excited to be working in the pastry kitchen of the Grande Roche hotel in Paarl which was, at that time, the best restaurant in Africa. I remember thinking how I was going to create chocolate masterpieces with ridiculously difficult curls and piping and creams and espumas – plated desserts which looked like they’d come straight from a Michelin-star restaurant. But, on my first day there, I was told to make waffles – in a blender. I was mortified and disappointed. I was also young and naïve because in a big fine-dining restaurant with a kitchen of 40 chefs, as a below-junior chef (what is called a commis) I should’ve known that I would get every job that nobody else wanted to do. Peeling potatoes, cleaning fish, cutting vegetables into ridiculously tiny little cubes (which would later just be put in a blender), washing herbs, chopping chocolate and of course, making the waffles which the rich kids ordered when they didn’t want anything ‘fancy’ for dessert. I remember thinking to myself that I might as well have gone to work in a Milky Lane.

I can still taste the disappointment in a hot waffle today. But what is definitely not disappointing is the recipe I left with – shove everything in a blender and keep it in the fridge for a couple of days? Winning! You know what’s also winning though? The combination of these sandwiches with a glass of Haute Cabrière Chardonnay Pinot Noir! Whoever said that wines were difficult to pair with desserts obviously never tasted the combination of honeyscotch, vanilla and lemon zest with this chardonnay – it’s just mind-blowingly delicious! If you’d like to make a meal of it, head over to Sarah Graham’s beautiful blog and try out the delicious Cauilflower and Chorizo Breakfast Hash she’s created. And in case you’re wondering, I’ll eave you with this wisdom: waffles = breakfast food. Therefore you can eat waffle ice cream sandwiches for breakfast! Like I said, winning!

Waffle Ice Cream Sandwiches with Honeyscotch Sauce

Makes 24

 

Easy Blender Waffles

125g butter, melted, plus extra

100g sugar

3 eggs

200g cake flour

50g maizena

2 tbsp baking powder

250ml milk

Zest of 2 lemons

 

Honeyscotch sauce

½ cup soft brown sugar

¾ cup honey

¼ tsp salt

¼ cup butter

2/3 cup evaporated milk

 

To assemble

1.5 litres good-quality vanilla ice cream, softened

½ cup coconut flakes, toasted, to garnish

 

To make the waffles, place all the ingredients in a bowl and blend together with a hand blender until smooth. Preheat a waffle iron – it should be very hot! Then brush with a little butter. Pour 1/3 cup batter onto each waffle mould then close and cook until golden brown. Repeat with remaining batter – you should have about 12 waffles. Allow to cool thoroughly.

To assemble the ice cream sandwiches, place half the waffles in a baking tray then top with the softened ice cream and sandwich together with the rest of the waffles. Wrap with foil and freeze until firm.

To make the honeyscotch sauce, combine the sugar, honey, salt butter and 1/3 cup of the milk in a saucepan and bring to the boil. Simmer until soft ball stage. Stir in the remaining milk and cook for 3 minutes until smooth.

To serve, the cut waffle sandwiches into triangles then dip one side into the sauce and then into the toasted coconut. Serve drizzled with extra honeyscotch sauce and a sprinkling of toasted coconut flakes.

TIP The waffle mixture can be kept covered in the refrigerator and used for up to 5 days.

Disclaimer: This post has been created in collaboration with Haute Cabrière – I only work with brands I think are awesome and that I actually use myself.

Tin Roof Cheesecake with Caramel Sauce

Tin Roof Cheesecake with Caramel Sauce

Tin Roof Cheesecake

Sometimes, our favourite foods have really weird names. Case in point: Tin roof ice cream. Who the heck decided that chocolate + peanuts = tin roof?! I mean, I’m bad at math but seriously? Apparently someone thought that the sound peanuts made when they fall out of the tin (obviously back in the day when plastic didn’t exist), made them think of rain on a tin roof. Dunno about you, but peanuts rolling out of a tin sounds like dinnertime to me. And speaking of dinnertime – CHEESECAKE!

 
A slice of Tin Roof Cheesecake
You know why I love cheesecake? Because it’s both cheese and cake. (Hey, you asked) And because I love it so much, I shall cover it in all sorts of delicious and wondrous things! Tin roof ice cream was a favourite of mine as a kid – and I’m pretty sure we all have our childhood memories of the flavour so this cheesecake is packed with peanut and chocolate nostalgia which basically means it’s oozing chocolate sauce and crammed full of chocolate-coated peanuts. Did I mention the toffee sauce?
Soft brown sugar makes the best caramel sauce
Because I always go next-level, I do it for you, really I do, I’ve added a toffee sauce to the Tin Roof rif, which seriously, SHOULD have been there all along! What’s ice cream without a toffee ripple? Boring that’s what. My legendary toffee sauce is made with the Natura Sugars Soft Brown Sugar. It looks like beach sand – and yes, I want to put my toes in it and wiggle them around which is totally inappropriate, but, come on, I know you’re thinking it too! I also want to put it in just about everything. It’s got this creamy fudgy flavour that makes mindblowing toffee sauce (as well as biscuits, chelsea buns and anything else that you want to taste like a toffee flavour bomb).
Tin Roof Cheesecake
I’m thinking this would be a pretty spectacular Christmas dessert but kudos to you if you can wait that long! Heck, why not just make it this weekend for no other reason than you want to shove your face in it. I’m here to tell you that’s totally okay. But if you do choose to share it, remember when someone asks you, ‘What flavour is that deliciously incredible-looking cheesecake?!” your answer should be: ‘The Kate Tin Roof’.

Tin Roof Fridge Cheesecake

Serves 10-12

 

250g chocolate biscuits

75g melted butter

TOFFEE SAUCE

4 tbsp Natura Soft Brown Sugar

40g extra butter

4 tbsp cream

CHOCOLATE SAUCE

4 tbsp cream

100g The Kate Tin Milk Baking Chocolate, chopped

CHEESECAKE

3 tsp gelatine

60ml water

500g full fat cream cheese

110g Natura Soft Brown Sugar

250ml cream, whipped

60g chocolate coated peanuts

60g peanut-nougat chocolate bar, chopped

Place chocolate biscuits and butter in a food processor and process until fine. Press into the bottom of a lined 20cm springform cake tin. Refrigerate until set.

Make the sauce by placing the sugar in a small saucepan and heat until melted and caramelized. Add the butter and cream and swirl to form a sauce.

Heat the cream and chocolate until melted and smooth.

To make the cheesecake: sprinkle the gelatine over the water and allow it to soak up all the water. Melt over gently simmering water until dissolved then allow to cool slightly. Beat the cream cheese and caster sugar together until smooth then stir in the gelatine. Fold in the whipped cream, peanuts and chopped chocolate bar. Pour half the cheese mixture into the prepared tin, drizzle 1/3 the butterscotch sauce, 1/3 the chocolate sauce. Top with remaining cream cheese mixture and sauces, leaving 1/3 of the sauces for the top. Cover and refrigerate for 3 hours or until set.

 

Caramel Sauce in a vintage copper pot
Disclaimer: This post has been sponsored by Natura Sugars who produce a range of really special sugars that are unrefined and made according to traditional Mauritian sugar-making techniques. The sugars are non-GM, non-irradiated and unbleached with no preservatives, colourants or syrups added which basically means they are pure, natural and packed with flavour! They’re available from Spar, Checkers and Pick ‘n Pay stores.
Salted Caramel Sauce

Salted Caramel Sauce

 

Salted Caramel Sauce

Makes 500ml

 

1 (395g) tin condensed milk

250ml (1 cup) cream

3 tbsp (45ml) brown sugar (like Natura Sugars Soft Brown, Demerara or Muscovado Sugar)

Pinch of good-quality salt (I used local Oryx desert salt)

Place the condensed milk, cream and sugar in a small saucepan and stir over low heat until the sugar is dissolved. Bring to the boil and simmer, stirring constantly until golden brown. Allow to cool, then sprinkle in the sea salt.