I don’t even think I need to say much about this recipe other than it is even better than I imagined it would taste when I first heard about the technique of caramelizing white chocolate. Caramelized white chocolate maintains a rich white chocolate flavor while also bringing a deep, nutty caramel flavor to the table. If you could imagine combining dulce de leche, salted caramel, and white chocolate together, you would get close to what this tastes like.
If you make this with a high quality white chocolate, with at least 30% cocoa butter, it will be smooth and creamy while baking, and you may even want to skip the cream. If you are using a grocery store white chocolate, like I had on hand, it will be more dry and crumbly as it bakes. No need to worry though, it will smooth out beautifully when you add the cream.
- 2 cups white chocolate chips
- ½ cup heavy cream
- Sea salt
- Preheat oven to 260 degrees F. Line a baking sheet with parchment paper. Spread chocolate chips out evenly on baking pan. Place in oven. After 10-15 minutes, take a spatula and stir chocolate. It should be smooth and melted, but if it is crumbly at this point, don't worry, just stir up the crumbles. Spread into a even layer and return to oven. Continue cooking and stirring/spreading chocolate every 10-15 minutes until chocolate is a deep golden brown color. Again, if the chocolate is crumbly, don't worry, it will come together in the end.
- Once chocolate is caramelized, remove from oven. Add to the bowl of a food processor. Gently heat cream until warm over the stove top, then pour over chocolate in the food processor. Blend until smooth. Mixture will be thin. Season with salt, then chill in the fridge until set up.
So excited about this post! Going to give it a go 🙂 can you tell me approximately how much chocolate in weight you used? Only asking because the size chocolate chips I have may differ 🙂