Caramelized white chocolate caramelizes is white chocolate that caramelizes while it’s slow roasted in the oven. It turns into a creamy, decadent treat! You will love this easy recipe for delicious caramelized chocolate!
Caramelized white chocolate white chocolate that is slow roasted in the oven. Slow roasting white chocolate turns it into a creamy, decadent treat!
The technique of caramelizing white chocolate was created at Valrhona Chocolate School. It’s fun to make and so delicious to eat!
For more recipes with caramelized white chocolate, try my Shortbread Cookie Tart with Caramelized White Chocolate, these Chocolate Caramelized White Chocolate Cookies, and my Caramelized White Chocolate Brownies.
Why This Recipe Works
- Amazing flavor- Caramelized white chocolate tastes like white chocolate, but has a richer, nuttier flavor from the roasting process. It has a butterscotch and caramel taste.
- Easy technique– Caramelized chocolate sounds fancy, but it couldn’t be easier to make. It’s just white chocolate that is stirred frequently as it slow roasts in the oven.
- One ingredient- All you need is white chocolate!
This recipe only requires one ingredient: white chocolate.
Make sure to use a good quality white chocolate. Good quality white chocolate has a higher amount of cocoa butter. It will melt more easily and evenly. I don’t recommend using white chocolate chips.
Ideally you want white chocolate with around 29-30% cocoa butter. If the white chocolate doesn’t list the percentage of cocoa butter, I recommend choosing a good, quality brand such as Ghiradelli, Valrhona, Callebaut, Lindt and Scharffenberger.
Step One: Preheat oven to 250 F. Chop the chocolate and spread it on a baking sheet.
Step Two: Place tray in the oven for five minutes to start. Take the tray out and stir the white chocolate. After stirring it, make sure it’s spread out evenly again.
Step Three: Bake 10 more minutes then take the tray out of the oven then stir again.
Step Four: Continue this process for a total of 40-45 minutes. Continue baking ten minutes at a time. Stir in between intervals. Pour the caramelized chocolate into a jar and store at room temperature. To make chocolate bars, pour the chocolate into chocolate bar molds or in a baking tin lined with parchment paper.
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.
Once cooled, chop the chocolate and use it as you would use any chocolate bar or chocolate chips. Check out this my caramelized white chocolate ganache recipe to make caramelized white chocolate ganache.
The chocolate may look stiff and kind of bumpy/ugly every time you take it out of the oven, but it’ll get smooth after you give it a good stir.
Stir the chocolate well as it bakes. This will ensure that it bakes evenly.
- 1-2 spatulas: Use a heat proof spatula to stir the chocolate and to spread the chocolate 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.
- A baking sheet : Use a rimmed baking sheet.
- Parchment paper or silpat (optional): You can use the baking sheet as is. If you’d like to make clean up a little easier, line your sheet with parchment paper or silpat. Silpat tends to stay in place better.
How to Enjoy Caramelized White Chocolate
Use it any way that you would use white chocolate. Here are some ideas for how to enjoy caramelized white chocolate:
- Chocolate Bar: Pour the chocolate into a chocolate bar mold or in a bread tin or chocolate bar mold.
- Ganache: Whisking hot heavy cream into the chocolate for the most delicious ganache. Enjoy it as you would with any chocolate ganache.
- Cookies: My Chocolate Caramelized White Chocolate Cookies are the perfect cookie recipe for delicious chopped caramelized white chocolate!
- 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.
- Hot Chocolate: This Caramelized White Chocolate Hot Chocolate recipe from The Kitchn sounds amazing!
Use good quality white chocolate with 29-30% cocoa butter in it. The higher the amount of cocoa butter means it will melt more evenly. If you the chocolate doesn’t list the percentage of cocoa butter, I recommend using a good, quality brand like Ghiradelli, Valrhona, Callebaut, Lindt and Scharffenberger.
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 caramelized white chocolate in a jar at room temperature for 2-3 months.
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Caramelized White Chocolate
- 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.