Recipes stress that in order to make caramelised white chocolate, it must be a good brand with a high cocoa butter content. Not only is it pricey, but I would have to travel very far in order to obtain it. I mean, it’s delicious but not entirely worth it in all senses of the word. To circumvent that, simply cook the chocolate at a lower temperature! Although it takes longer it certainly beats the alternative.
250g (about 9oz) white chocolate, chopped into small pieces
A pinch of sea salt
Preheat oven to 100°C (212°F). Place white chocolate pieces in a large baking dish/sheet and heat for 10 minutes. Remove from oven and spread with a dry, clean spatula. Return to the oven and continue to cook for 40-70minutes, stirring every 10 minutes until the mixture is a deep-golden brown. Don’t freak out if the mixture starts to get dry and chalky. Just be patient and stir the mixture and it should smooth out. Remove from the oven and stir in sea salt. Pour into jar and store at room temperature. Once cool, it solidifies. To use, microwave in 10 second intervals or to sit in a bowl of warm water.