Caramelized White Chocolate Recipe
In this dessert recipe, white chocolate is transformed into a rich, golden caramel-like treat with a nutty and malty flavor, far superior to store-bought butterscotch chips. Once cooled and crumbled, it can be used in various recipes, such as cookies, blondies, and buttercreams, or as a replacement for butterscotch chips.
Equipment
- 8-inch glass or ceramic baking dish
- Parchment paper
- Airtight container for storage
Ingredients
- 2 1/4 cups white chocolate pure, not chips
Instructions
- Preheat your oven to 250°F.
- Roughly chop the white chocolate and spread it evenly in an 8-inch glass or ceramic baking dish.
- Place the dish in the oven and "roast" the white chocolate for approximately 65 minutes. Stir the chocolate every 10 minutes to ensure even browning and texture. Note that the color and consistency will only begin to change significantly after about 30 minutes.
- Once the chocolate has achieved a thick, golden-brown texture, scrape it onto a sheet of parchment paper.
- Let the chocolate cool completely, then refrigerate it for 15 minutes until it hardens.
- Break the hardened chocolate into small, bite-sized pieces or chop it into 1/4-inch chunks.
- Store the caramelized white chocolate in an airtight container at room temperature for up to 6 months.
Notes
Usage: Caramelized white chocolate works well as a substitute for butterscotch chips or plain white chocolate in recipes like cookies, blondies, and custards.
Storage Tips: Ensure the chocolate is fully cooled and stored in a tightly sealed container to maintain its freshness and texture.
Tempering Note: This caramelized chocolate cannot serve as a tempering seed but can still be tempered with alternative methods.
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