Caramelised White Chocolate
I have never been the biggest fan of white chocolate, though I do love to use it in baking, even more so when I zhoosh it up this way. I urge you to try it from scratch yourself with a good quality white chocolate, though of course, there are now plenty of caramelised white chocolate bars on the shelf should you wish to take the speedy route.
INGREDIENTS
100-500g White Chocolate, in bar or chip form as you wish
METHOD
1
Break up your white chocolate into a large microwaveable bowl (no need to break it up if you're using chips.
2
Now microwave for 20 seconds. Stir. Repeat. Do not be tempted to put it in for any longer than 20 seconds at a time. Believe me, I have tried and once it burns, there is no going back! You just need to be uber patient.
As you take it out of the microwave, you may notice it gets grainy/lumpy. Just stir really well until smooth and return to the microwave for the next 20 seconds.
Eventually, you will notice a colour change. Once it begins to reach the stage of changing colour, the process seems to speed up a bit - just make sure you stick with it and trust it will eventually caramelise!
This can take about 20 minutes worth of microwave time, (not including the stirring part. However, the final product is well worth it!
Once ready, it will be extremely hot, so do not be tempted to taste it just yet! As it cools, just make sure to stir it from time to time until the bowl is cool enough to handle.
3
Pour out onto a baking tray lined with baking parchment. Put in the fridge for 30 minutes, or until set. Then, you are free to break it up into pieces and use it as you wish!
STORAGE NOTES:
Keep in an airtight container at room temperature or in the fridge for up to a week.
TIP #1
This chocolate works best stirred into muffins, brownies and cookies!
