I did something. I had seen recipes for caramelized white chocolate, and I was intrigued. While looking for an inspiration for my weekend baking, I found an old Bake from Scratch issue, November 2018, with a few recipes that used caramelized white chocolate.
Though initially intimidated, I understood what the important steps were and gained confidence through the process. White chocolate chips are baked at 250 degrees Fahrenheit in a round baking pan, for 30 to 60 minutes – depending on the desired caramelized flavor, while stirring every 10 minutes. For a lighter flavor, you’d roast just until color starts to change, about 30 minutes. This is best for pairing with subtle flavors, such as fresh berries. For a stronger flavor, you’d roast until chocolate resembles peanut butter and has a strong nutty fragrance, about 1 hour. This will produce something slightly less sweet with an assertive caramel flavor – I roasted it for about 50 minutes. With 16 ounces of good quality white chocolate baking chips I was able to create three different recipes: salty caramelized white chocolate blondies, caramelized white chocolate chess pie, and a whipped caramelized white chocolate ganache that I used to frost chocolate cupcakes with a frangipane core.
Here is the recipe and steps for caramelized white chocolate and gluten-free salty caramelized white chocolate blondies.
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