How to caramelise white chocolate

How to caramelise white chocolate

How to caramelise white chocolate

6 May 2015

How to caramelise white chocolate

Caramelising white chocolate is not a commonly used technique, but is well worth it if you are passionate about baking and chocolate work. The process of caramelisation turns the sugar into caramel, creating a rich toffee akin to dulce de leche, but with cocoa undertones thanks to the presence of cocoa butter.

To caramelise white chocolate, use a good quality bar with a high cocoa butter content (about 30% - ideally 32%), as this helps the chocolate to melt and break down evenly. A chocolate of 20% or lower will not melt as evenly, and may dry out.


Preheat the oven to 120°C/gas mark 1/2
Break up the white chocolate into small, evenly sized pieces
Spread out the white chocolate onto a shallow baking tray and place in the oven for 10 minutes
Remove from the oven and stir and spread around the chocolate with a spatula
Repeat this process every 10 minutes for 30-60 minutes, until the white chocolate is deep-golden brown in colour. During this time, the chocolate may turn lumpy and have a ‘chalky’ appearance - this is normal, so keep going
Once the chocolate has caramelised and has reached the correct consistency, it can be stored in a jar at room temperature for about 2 months


Caramelised white chocolate is solid at room temperature and can be easily melted and used in any chocolate recipe. Caramelised white chocolate works well with fresh fruit - such as pear - as Laurie Gear shows in his Pear and caramelised white chocolate galette.

The beauty of caramelised white chocolate is its versatility - you can use it to fill some chocolate shells for a heavenly gift, or simply spread on cake.

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