Caramelised White Chocolate

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By Darren Purchese

Mastering the art of caramelised white chocolate is a must, and it's surprisingly simple to achieve. This chocolate is unbelievable; it has the most amazing aroma and flavour. The process of roasting white chocolate enhances its richness, and turns the sugar into caramel, imparting a delicious nutty flavour with cocoa undertones and produces a versatile foundation for countless recipes. Give Darren's epic creation (pictured) of caramelised white chocolate mousse coffee, passionfruit, and banana a try, or whip up a batch of homemade ice cream for a delightful treat.

* Tip: Low and slow is the key to successfully caramelising your chocolate. The cooking time is a guide; you need the right amount of golden caramel colour, so trust your instincts and follow your nose.

Time

1

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0

minutes

Degree of Difficulty

Medium

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Ingredients

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500g white chocolate (31% cocoa butter)
1

Preheat the oven to 120ºC (250ºF).

 

2

If using white chocolate in a block, break it into small, evenly sized pieces.
Distribute the chocolate evenly on a clean shallow baking tray and place in the oven.

 

3

The total cooking time will vary, but after the first 10 minutes open the oven and spread the chocolate using a palette knife. Repeat this process every 10 minutes for 30-60 minutes, until the white chocolate is deep-golden brown in colour.
During this time, the chocolate will start to seize and look grainy – this is normal, keep going. Continue the cooking and spreading to ensure an even caramelisation of the milk solids.

 

4

Once the chocolate has turned a golden-brown colour and there is a smell of caramelised chocolate, remove the tray from the oven and continue spreading the chocolate until it cools and starts to become smooth and shiny again.

 

5

Leave the chocolate to set before melting again and tempering according to your needs.
Store in a hermetically sealed container in a cool, dry place. The chocolate is now ready to use as specified in recipes.

 

 

1
0 hours 0 minutes

Preheat the oven to 120ºC (250ºF).

2
0 hours 0 minutes

If using white chocolate in a block, break it into small, evenly sized pieces.
Distribute the chocolate evenly on a clean shallow baking tray and place in the oven.

3
0 hours 0 minutes

The total cooking time will vary, but after the first 10 minutes open the oven and spread the chocolate using a palette knife. Repeat this process every 10 minutes for 30-60 minutes, until the white chocolate is deep-golden brown in colour.
During this time, the chocolate will start to seize and look grainy – this is normal, keep going. Continue the cooking and spreading to ensure an even caramelisation of the milk solids.

4
0 hours 0 minutes

Once the chocolate has turned a golden-brown colour and there is a smell of caramelised chocolate, remove the tray from the oven and continue spreading the chocolate until it cools and starts to become smooth and shiny again.

5
0 hours 0 minutes

Leave the chocolate to set before melting again and tempering according to your needs.
Store in a hermetically sealed container in a cool, dry place. The chocolate is now ready to use as specified in recipes.

 

Recipe Tags chocolate, techniques