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
0g
more
The Kate Tin https://thekatetin.com/

 

 

Salted Caramel and JAZZ™ Apple Baklava

Salted Caramel and JAZZ™ Apple Baklava

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This Salted Caramel and JAZZ™ Apple Baklava has flaky, buttery layers of phyllo pastry with a filling of tangy JAZZ™ Apple, spices and is doused in salted caramel sauce. 

#SPONSORED

They say an apple a day keeps the doctor away, right? So by default, this baklava is… good for you! We’ll just ignore the lashings of butter, caramelised white chocolate and salted caramel soaking syrup then, shall we? It will be our little secret.

Until the team over at  JAZZ™ apples sent me a big box full of these crunchy apples, I’d actually never tasted them (shock, horror!) An apple is an apple, right? Wrong. I can’t believe just how delicious JAZZ™ apples are! They are definitely now my favourite – sweet and juicy but with a slight tang to them. It’s this sweet-tangy combo which makes them perfect for desserts and baking! Thanks to the farmer who had the bright idea to combine Royal Gala and Braeburn apple varieties to create the  JAZZ™ apple!

Inspired by this winning combo, I created a spin on baklava which is loaded with cooked JAZZ™ apple,  toasted almonds, my FAVE caramelised white chocolate and instead of drenching the crunchy cigars in honey, I doused them in a salted caramel sauce which makes them not-too-sweet and utterly moreish. A topping of chopped JAZZ™ apples gives a bright freshness, juiciness and cuts through any sweetness. A big old scoop of vanilla ice cream is all that’s standing between me and ugly-eating this on the couch in my slippers (which I may or may not be currently doing!). 

 

Salted Caramel and JAZZ™ Apple Baklava
Yields 24
Print
Prep Time
1 hr
Cook Time
50 min
Total Time
2 hr
Prep Time
1 hr
Cook Time
50 min
Total Time
2 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
24
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.
Baklava Rolls
  1. 800g (12) JAZZ™ Apples, peeled and chopped finely
  2. 2 lemons, juiced
  3. 15ml (1 tbsp) ground cinnamon
  4. 5ml (1 tsp) ground nutmeg
  5. 2,5ml (½ tsp) ground cloves
  6. 600g (6 cups) whole almonds
  7. 180g caramelised white chocolate, plus extra to serve*
  8. 10ml (2 tsp) salt
  9. 24 sheets frozen phyllo pastry, thawed (2 x packs)
  10. 200g unsalted butter, melted
Salted Caramel Sauce
  1. 375g golden caster sugar
  2. 150g honey
  3. 125g salted butter
  4. 15ml (1 tbsp) sea salt flakes
To Serve
  1. 100g pistachios shelled and roasted
  2. 3 JAZZ™ apples, extra, cubed
Instructions
  1. For the filling, place a medium pot over high heat and combine the apple, lemon juice and spices together. Lower the heat and allow the apples to cook down, stirring every now and then, for 10 minutes or until the apples have softened slightly. Gently mash the apple mixture, leaving a few chunks.
  2. In a food processor, blitz the almonds until finely chopped.
  3. Transfer the almonds into a large bowl, stir in the caramelised white chocolate and cooked apple. Set aside for 30 minutes or until completely cooled.
  4. Preheat the oven to 180°C (160°C fan-forced).
  5. Grease a 35cm x 25cm baking dish.
  6. To roll the cigars, slice the phyllo sheets in half and place ½ a phyllo sheet on a clean counter with the long edge parallel to you. Brush the surface with melted butter. Spoon a ¼ cup of the nut mixture in a sausage shape about 3cm away from the edge of the pastry.
  7. Fold both sides of the pastry over the filling and roll up tightly to enclose.
  8. Place the baklava rolls in the prepared baking dish, generously brushing the tops with extra butter.
  9. Bake for 45-50 minutes or until golden and crisp.
  10. To make the salted caramel sauce, combine the sugar, honey and ½ cup (125ml) water in a medium-sized pot over medium-high heat. Stir until all the sugar has dissolved then bring to a gentle simmer, swirling occasionally for about 8 minutes or until amber in colour. Whisk in the butter, a cube at a time, until all the butter has melted in. Swirl in the sea salt flakes. Remove from heat and set aside.
  11. Once the baklava is golden, pour all of the salted caramel sauce over.
  12. Serve with chopped pistachios, cubed JAZZ Apples and a drizzle of extra caramelised white chocolate.
  13. *TIP Use white chocolate, if desired
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calories
0
fat
0g
protein
0g
carbs
0g
more
The Kate Tin https://thekatetin.com/

Caramelised White Chocolate Chip Pan-Bang Cookies

Caramelised White Chocolate Chip Pan-Bang Cookies

These caramelised white chocolate chip pan-bang cookies are the perfect combination of salty and sweet – they’re also ridiculously good looking!

  Pan-Bang Cookies drizzled in caramelised white chocolate

I’ve always admired the work of Sarah Kieffer, from the vanilla bean blog but when she managed to rock the internet with her rippled pan-bang cookies, I fell in love even more. If you don’t yet know what pan-bang cookies are, you may be confused into thinking that they are, in fact, the result of a flop. With crispy lacy edges and a chewy centre, though, these are far from a mutant. They are a glorious invention and I tend to agree with New York Times food writer, Julia Moskin, that they are a ‘leap forward in cookie technology’. Now that’s a subject I wish I had at school!

Woman holding a stack of pan-bang cookies

The trick to getting the beautiful ripples in these pan-bang cookies is purposely banging the cookies during baking. This creates waves of deliciousness that don’t just make the cookies extra photogenic but give the edges extra crunch. 

Pan-Bang Cookie on a bed of sea salt

I adapted Sarah’s recipe by including chunks of caramelised white chocolate, whole toasted almonds and finished them off with a sprinkling of sea salt. If you’re not a caramelised white chocolate fan (who are you, even!?) then some really great-quality dark chocolate would be equally sinful in these! 

Find out how to make your own caramelised white chocolate here.  

Caramelised White Chocolate Chip Pan-Bang Cookies
Yields 10
A chewy chocolate chip cookies with crispy lacy edges
Print
Prep Time
45 min
Cook Time
40 min
Total Time
1 hr 30 min
Prep Time
45 min
Cook Time
40 min
Total Time
1 hr 30 min
5517 calories
658 g
710 g
301 g
69 g
156 g
1201 g
2926 g
385 g
7 g
124 g
Nutrition Facts
Serving Size
1201g
Yields
10
Amount Per Serving
Calories 5517
Calories from Fat 2626
% Daily Value *
Total Fat 301g
464%
Saturated Fat 156g
781%
Trans Fat 7g
Polyunsaturated Fat 25g
Monounsaturated Fat 99g
Cholesterol 710mg
237%
Sodium 2926mg
122%
Total Carbohydrates 658g
219%
Dietary Fiber 22g
87%
Sugars 385g
Protein 69g
Vitamin A
120%
Vitamin C
2%
Calcium
81%
Iron
160%
* 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. 284g cake flour
  2. 5ml ground cardamom
  3. 2,5ml bicarbonate of soda
  4. 5ml sea salt
  5. 227g unsalted butter, room temperature
  6. 230g castor sugar
  7. 1 large egg
  8. 50g brown sugar
  9. 7,5ml vanilla extract
  10. 30ml water
  11. 170g caramelised white chocolate, roughly chopped
  12. 100g almonds, toasted and chopped
  13. 50g rolled oats
Instructions
  1. In a medium bowl, whisk together the cake flour, cardamom, bicarbonate of soda and salt.
  2. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter until light and fluffy. Scrape the sides of the bowl and add the egg, vanilla and water and mix until combined. Stir in the chocolate, almonds and rolled oats until completely combined.
  3. Line 2 baking trays with baking paper. Weigh out 100g balls or use an ice cream scoop to measure out as many balls of dough as possible. Arrange the dough balls evenly between the lined baking sheets (around 5 per tray) and freeze overnight.
  4. Preheat oven to 180 degrees Celsius (160 degrees fan-forced).
  5. Bake the cookies for 10 minutes. Just as the cookies start to puff in the middle slightly, lift the one side of tray slightly (about 2 centimetres) and drop on to the rack. This will cause the first ripple to appear, tap the tray on the rack twice more before continuing. After 2 minutes, lift and drop the tray again. Repeat this method a few times so you have a few rippled lines on the cookie.
  6. The cookies bake between 16-18 minutes in total or until they are fully spread out and the edges are golden brown.
  7. Repeat this process with the second tray, and cool the cookies on a cooling rack.
Notes
  1. - The cookies are rather large, but in order to get the perfect ripple you need them to be large. If you make them smaller you won’t get the same effect.
  2. - If you don’t freeze the cookies beforehand, the cookies will spread out too much and you won’t get that desired ripple.
  3. - Baking them on the dull side of foil, makes the bottom of the cookies, nice a crispy and golden brown, but normal parchment paper also works just as well.
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calories
5517
fat
301g
protein
69g
carbs
658g
more
Adapted from The Vanilla Bean Blog
The Kate Tin https://thekatetin.com/
Roasted White Chocolate Truffles with Coconut

Roasted White Chocolate Truffles with Coconut

Introducing my latest obsession. Caramelised white chocolate. It deserves it’s 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’s 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 ice cream, spreading it between cookies or cakes, making cake pops from it, blobbing it on top of vanilla cupcakes and stirring it into hot milk 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!

Roasted White Chocolate Truffles with Coconut

Makes 12

 

200g The Kate Tin White Baking Chocolate, chopped

2 tbsp vegetable oil

55g cream, heated

pinch of sea salt flakes

toasted coconut, for rolling

 

Arrange the broken-up white chocolate on a baking sheet and drizzle with the oil. Place in an oven preheated to 150C for 40-50 minutes, stirring every 10 minutes until it reaches a rich caramel colour. If the chocolate is lumpy, simply blend it in a food processor or pass it through a sieve. If it’s too thick, add a little more oil until it reaches melted chocolate consistency. Heat the cream to just below boiling point then pour over the caramelized chocolate and stir until smooth. Pour into a shallow container, sprinkle with the salt and allow to set for 1-2 hours. Roll teaspoonfuls of the mixture into truffles then roll in the toasted coconut. Chill in the refrigerator to set.

 

 

TIP Skip the rolling and pour the mixture into jars for a delicious better-than-Nutella spread!