CARAMELISED WHITE CHOCOLATE
I confess I've never been the biggest fan of white chocolate, though this caramelised white chocolate is a game changer. I am fully aware that nowadays you can buy this stuff in the shop, however if you are unable to get your hands on any, this is how you can make it at home.
INGREDIENTS
Makes 300g
300g white chocolate, roughly chopped, or in chip form
METHOD
1
Place the chocolate in a large, microwave-safe bowl. Microwave on maximum for 20 minutes, taking it out every 20 seconds and stirring well between each blast. It's really important that you stir every 20 seconds - and yes - I've tried every 25 seconds and unfortunately it does burn.
It will go through a few phases; going thick and lumpy at times - do not worry if it does as this is completely normal. Be sure to wear oven gloves as you take it in and out of the microwave as this stuff gets hot!
You will notice a colour change at around the 15 minute mark, though this will vary by brand of chocolate used and the intensity of your microwave.
Once your chocolate is nicely caramelised, allow it to cool for about 10 minutes as it will be lava-hot.
2
Line a small baking tray with some baking parchment. Pour the molten chocolate onto the baking parchment. Refrigerate for an hour, then remove from the fridge and chop up into lovely big chunks. Use as desired!
Store in an airtight container in a cool, dry place, and it will last as long as stated on the chocolate packet.
Do note: this chocolate is very likely to "bloom", characterised by white splotches all over, due to a change in the molecular structure of the chocolate from reaching a high heat in the microwave. Do not be alarmed - the chocolate is safe to use, and will function as needed for your recipes.
Serving Suggestion
This stuff is super versatile - gorgeous chopped up and folded into cookie, brownie and blondie batters, melted and folded into buttercream or just eaten as is as it's really that good!
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