How to Caramelize White Chocolate

Turn basic white chocolate into toasty, addictively delicious caramelized white chocolate.

Prep Time 5

Cook Time 40

4x 125g white chocolate bars for a total of 500g but you can do half this amount if you prefer

Preheat the oven to 250 F. Break up the pieces of chocolate and spread them onto a pan. I use a silpat mat if I’m caramelizing a small quantity because it makes scraping and stirring easier without the chocolate sticking to the pan. If it’s a larger batch, I use a 13 x 9″ baking pan that hasn’t been too tarnished (no parchment paper or anything).
The chocolate will be in the oven for a total of 40-45 minutes, at every ten minute mark, take it out and 'turn' it: using a rubber spatula smooth the chocolate over several times (shown in the video) so that it browns evenly.
After 40 minutes in the oven, the chocolate will have taken on a golden, light brown color. Scrape it off the pan best you can into a food processor.
Process the chocolate on high for about 2 minutes, scraping down the processor bowl as needed so it blends evenly.
Pour the chocolate into a parchment lined baking pan, scraping out as much chocolate as possible from the processor bowl. Smooth into an even layer and set in the freezer.
After a few hours, the chocolate should be firm and solid. Chop it up with a chef's knife and transfer to an airtight container. Store the chocolate in the freezer.

If you want to double the recipe, do it in separate pans so that the chocolate toasts evenly.