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Caramelised white chocolate

By: Emily Gussin
Food producer and sustainability lead, delicious.

Published: 4 Mar 24
Updated: 15 Oct 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.

Easy
March 2024

Test kitchen approved

Makes 200g

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.

Try it in this fabulous caramelised white chocolate cheesecake – or delicate madeleines.

Nutrition: Per 200g

Calories: 1064kcals
Fat: 62g fat (37g saturates)
Protein: 16g protein
Carbohydrates: 111g carbs (111g sugars)
Fibre: 0g
Salt: 0.6g salt

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Ingredients

200g good quality white chocolate (or any quantity, between 50g and 500g, to suit your recipe)

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Method

Heat the oven to 110°C fan/gas 3⁄4. Chop your chosen quantity of white chocolate into small pieces, put it on a non-stick baking tray (or tray lined with baking paper) in a single layer and roast for 1-1 1⁄2 hours, stirring the chocolate every 10 minutes with a silicone spatula (see Tips). It will melt, then turn grainy and lumpy, then become uniform again, darkening in colour throughout. It’s ready when it’s silky smooth, spreadable and caramel in colour.
Scrape onto a plate or another tray to cool completely if you plan to use it later, or use it straight away if the recipe calls for the chocolate to be melted.

Recipe from March 2024 Issue

Nutrition

Nutrition: per serving

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.