Caramelized White Chocolate caramelizes while it’s slow roasted in the oven and turns into a creamy, decadent treat! Enjoy it in any recipe you would use white chocolate for. It’s white chocolate but with a deeper more caramel like flavor!
WHAT IS CARAMELIZED WHITE CHOCOLATE?
Caramelized white chocolate is white chocolate that caramelizes while it’s slow roasted in the oven. It gets stirred frequently and turns into a creamy, decadent, must-try treat!
WHAT DOES CARAMELIZED WHITE CHOCOLATE TASTE LIKE?
The finished product tastes like white chocolate, but has a much richer, nuttier flavor from the roasting process. It tastes like both butterscotch/caramel taste.
WHAT DO I NEED?
- WHITE CHOCOLATE: It’s the only ingredient and you’ll want to make sure you use a good quality white chocolate.
- A BAKING SHEET: A rimmed baking sheet is all you need.
- A SPATULA (OR TWO): Use a heat proof spatula to stir the chocolate and to spread it evenly as it bakes. You may also want to have a butter knife or a second spatula on hand to scrape the white chocolate off the spatula after each stir.
HOW TO USE CARAMELIZED WHITE CHOCOLATE
Use it any way that you would use white chocolate. Here are some ideas for how to enjoy caramelized white chocolate:
- As a Chocolate Bar: Pour the chocolate into a chocolate bar mold or in a bread tin or chocolate bar mold.
- As Ganache: Whisking hot heavy cream into the chocolate for the most delicious ganache. Enjoy it as you would with any chocolate ganache. My favorite way to use it is in my Shortbread Cookie Tart with Caramelized White Chocolate!
- In Cookies: My Chocolate Caramelized White Chocolate Cookies are the perfect cookie recipe for delicious chopped caramelized white chocolate!
- In Buttercream Frosting: Pour caramelized white chocolate into some whipped butter and add some powdered sugar and you get caramelized white chocolate buttercream! Use it to frost everything from cupcakes to cakes to brownies like these Irish Cream Brownies with Caramelized White Chocolate Buttercream by Fifteen Spatulas.
- In Hot Chocolate: Yes, I know! This Caramelized White Chocolate Hot Chocolate recipe from The Kitchn sounds amazing!
HOW TO CARAMELIZE CHOCOLATE?
- Preheat oven to 250 F. Roughly chop the chocolate and spread it evenly on the baking sheet. Place tray in the oven for five minutes to start.
- Take the tray out and stir the white chocolate. Make sure that all the chocolate gets stirred/moved around so that it bakes evenly. After stirring it, make sure it’s spread out evenly.
- Bake ten more minutes and stir again. The chocolate may look stiff and kind of bumpy/ugly when you take it out of the oven, but it’ll get smooth after you give it a good stir.
- Continue this process for a total of 40-45 minutes. The time will vary slightly depending on the white chocolate you use and your oven. For this reason, make sure to pay close attention to the color changes throughout the process. You want it to be golden-brown and similar to but not quite as brown as peanut butter.
- Pour the caramelized chocolate into a jar and store at room temperature. If making chocolate bars, pour the chocolate into chocolate bar molds or in a baking tin lined with parchment paper. Once cooled, chop the chocolate and use it as you would use any chocolate bar or chocolate chips.
FREQUENTLY ASKED QUESTIONS
Good quality white chocolate will have a higher amount of cocoa butter in it. Ideally you want white chocolate with around 29-30% cocoa butter. The higher the amount of cocoa butter means it will melt more easily and evenly. Many of the quality brands will list the approximate percentage. Some brands don’t list the percentage of cocoa butter. In that case, I recommend going with a good, quality brand. Ghiradelli, Valrhona, Callebaut, Lindt and Scharffenberger are all good brands. I would not recommend using white chocolate chips for caramelized white chocolate.
No. You don’t need to line your baking sheet, but you can if you like. I like to line mine with parchment paper or my silicone baking mat just to make clean up easier. I like my baking mat because it doesn’t move around. If you use parchment paper, you’ll just need to hold onto it when you stir the chocolate.
Store the white chocolate in a jar at room temperature for 2-3 months.
Whether you love regular white chocolate or not, chances are you will love Caramelized White Chocolate. It has deeper, richer flavor than regular white chocolate. It’s made using just one ingredient and can be enjoyed in so many ways!Print
Caramelized White Chocolate has deeper, richer flavor than regular white chocolate. It’s made using just one ingredient and can be enjoyed in so many ways!
- 300 grams white chocolate, chopped
- Preheat oven to 250 F and spread chocolate evenly on a rimmed baking sheet. Remove from the oven after five minutes and use a spatula to give the chocolate a good, even stir. Make sure to spread chocolate out evenly before returning to the oven.
- Bake another ten minutes. After ten minutes, remove from oven and give the chocolate another good stir. Use a knife, if needed, to scrape the chocolate off the spatula before placing it back in the oven. Continue stirring every ten minutes, about 40-45 minutes in total. The total time may vary, so it’s important to pay attention to the color. Bake until the white chocolate is toffee colored but not quite as dark as peanut butter.
- Once finished, give the chocolate one final stir then pour it into a jar and store at room temperature.
- If you are making the white chocolate for chocolate caramelized white chocolate bars or bits, pour the chocolate into a chocolate mold or a loaf pan lined with parchment paper. Place in the fridge to firm up. Enjoy it as is or use it as you would with any chocolate chips or chopped chocolate.
Keywords: white chocolate, caramelized white chocolate