How to Caramelize White Chocolate

The process of caramelization turns sugar into caramel, creating a rich toffee with cocoa undertones.

To caramelize white chocolate, use a good quality product with a high cocoa butter content (at least 30% - ideally 32%), as this helps the chocolate to melt evenly. 

To caramelize white chocolate:

Preheat the oven to 230ºF.

Spread the white chocolate buttons onto a shallow baking tray and place in the oven for 10 minutes.

Remove from the oven and stir and spread the chocolate smoothly with a spatula.

Repeat this process every 3 - 5 times, until the white chocolate is deep-golden brown in colour. During this time, the chocolate may gain a ‘chalky’ appearance with lumps - don't worry, it'll fix itself.

Once the chocolate has caramelized, it can be stored at room temperature for about 2 months

Caramelised white chocolate is solid at room temperature and can be easily melted in a double boiler.