Caramelised white chocolate
- Published: 4 Mar 24
- Updated: 22 Mar 24
Fans of blond bars such as Caramac (sadly now discontinued) know there’s a fourth type of chocolate out there: caramelised white chocolate. It sounds cheffy but it’s easy to make at home.
Manufactured gold chocolate bars tend to be a mixture of white chocolate and sugary caramel, rather than caramelising the sugars already present in the chocolate, hence caramelised white chocolate is slightly less sweet than its ready-made counterparts. Homemade, it has a rich, deep flavour that balances the sweetness beautifully.
Once the chocolate is caramelised, you can either use it right away or cool it and let it solidify to use later. It’ll last as long as regular white chocolate, so it’s worth making a big batch then, once cooled, chopping it into chunks to use in baking. You can make this recipe with any amount of white chocolate – provided it’s not tiny or huge.
Try it in this fabulous caramelised white chocolate cheesecake – or delicate madeleines.
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Makes 200g
Nutrition
- Calories
- 1064kcals
- Fat
- 62g fat (37g saturates)
- Protein
- 16g protein
- Carbohydrates
- 111g carbs (111g sugars)
- Fibre
- 0g
- Salt
- 0.6g salt
delicious. tips
The stirring is key; skip this and the sugars will cook unevenly, resulting in burnt bitter bits. Use a silicone spatula as it allows you to move and stir every bit of chocolate.
Don’t panic if the chocolate turns chalky and lumpy halfway through – that’s just the chocolate separating out as it goes beyond the point of ‘melted’. As you continue to heat and stir, it will come together again into a uniformly smooth texture with a golden hue.