Tempered Caramelized White Chocolate
Add a rich, deep flavor to your favorite white chocolate by caramelizing it! Perfect for eating on its own or elevating your favorite baked goods and pastries.
- 300 g (10.5 oz) white chocolate, in small pieces
For tempering
- 30 g (1 oz) white chocolate, in small pieces You may need a little more or less depending on the temperature of the chocolate when you start tempering
Caramelize the white chocolate
Pre-heat oven to 250 °F (120)
Spread your white chocolate in small pieces evenly across a baking sheet lined with a nonstick silicone mat or parchment paper.
Place the baking sheet on the middle rack of the oven and bake for 15 minutes.
Use a spatula to mix the chocolate and flip it so it browns evenly. Place back in the oven and continue baking. It's okay if it gets a little clumpy.
Every 10 - 15 minutes, mix and spread the chocolate with a spatula until it’s a deep golden brown. This takes about 45 min - 1 hour for me.
Pour into a heat-proof bowl and give it a good stir to remove any clumps
Temper the caramelized white chocolate
Let the caramelized white chocolate cool to around 104 °F(40 °C). Stir occasionally so that the heat is evenly distributed.
Drop in a few small white chocolate chunks (the “seeds”) and stir in. You should see the temperature start to drop. Stir until completely melted
Continue adding small chunks of white chocolate until the temperature is at 86 °F(30 °C). Stir thoroughly after each addition, and try not to add too much white chocolate as it dilutes the caramelized flavor and can make the chocolate too thick
To test the temper - smear a thin layer of the chocolate on parchment paper. It should set and be snappy when you break it in half.
Store the caramelized white chocolate
While still liquid, pipe or spread the caramelized white chocolate on a silicone mat or sheet or parchment paper. Let cool and set until firm to the touch.
Peel off the mat and store in an airtight container until ready to use
- Make sure to use a high quality white chocolate and not imitation white chocolate
- If you're using the caramelized white chocolate immediately in it's melted state, or you'll be applying heat to it again, you don't strictly need to temper it. I find that tempering helps with storage or if you're using the chocolate for decorative purposes.
- If you want tempered caramelized white chocolate, do not use white chocolate baking chips. They will not temper. You need to use couverture chocolate, or white chocolate bars.