How to Caramelize White Chocolate
In this tutorial, I will guide you to caramelize white chocolate with step-by-step instructions. Using my special tips and visuals you will learn how to make smooth and creamy caramelized white chocolate with no lumps that will leave you hooked.
Equipment
- 01 Baking Tray
- 01 Off-set spatula or Cake/Chocolate scraper
- 01 Spatula optional
- 01 Pair of Mittens for safety
- 01 Cake pan optional, to set
- 01 Silicon Chocolate Bar Mould optional, to set
- 01 Air-tight container to store
Ingredients
Chocolate
- 250 grams White Chocolate* 30% or more fat content
Instructions
- Preheat the oven to 120°C/258°F using an oven thermometer (if available)
- Wash and dry a baking tray properly, making sure there is no water or moisture remaining on the tray.
- Weigh 250 grams of white chocolate, chop and spread evenly across the tray.
- Transfer the tray to the oven and melt for 3 minutes.
- Remove the tray from the oven and using mittens and an offset spatula, stir the chocolate till it's smooth till almost no lumps remain. Be as quick as possible as the baking tray should not become cool.
- Rotate the tray before each increment.
- Heat the chocolate for 5 minutes and stir well to get rid of all lumps. Spread the chocolate evenly across the tray before each increment.
- Increase the time to 7 minutes and stir well.
- After that, heat the chocolate in 10-minute increments, stirring well after each increment till the chocolate gets a deep amber colour.
- Transfer the chocolate into a square cake pan that is lined with parchment paper or a silicon chocolate bar mould when the chocolate is almost cool to the touch but still flowy. Refer to the how to make Caramelized White Chocolate Bars section of this blog post.
- If you have used a cake pan, chop the pieces of chilled caramelized white chocolate and store them in a clean zip-lock bag or air-tight container
Notes
- Storage – If you have used a cake pan, chop the pieces of chilled caramelized white chocolate and store them in a clean zip-lock bag or air-tight container in the refrigerator. However, I recommend using chocolate bar moulds as it becomes easier to melt and use. Remember to always wrap the chocolate bars in plastic wrap and then store it in an air-tight box.
- Melting – You can easily melt the caramelized white chocolate over a double-boiler or in the microwave stirring well after each increment. However, chop the chocolate before doing so to avoid burning or lumps forming.
- White Chocolate - I used Callebaut's Finest Belgian White Chocolate (W2) callets with 36% fat content. I recommend using any chocolate with 30% or more fat content. You can use chocolate callets, bars or blocks for best results. Avoid chocolate chips and chocolate compound.
- Time - The time to caramelize white chocolate defers from oven to oven as each oven is different.
- Ingredient Substitution & Weighing Guide - Read it here