Is there anything more luxurious than caramelised white chocolate? Learn how to make it below:
Sprinkle 500g chopped white chocolate on a baking tray and bake at 120°C for about 1 hour, stirring every 10 minutes until it turns a deep golden caramel colour. Make sure to scrape the chocolate from the bottom of the pan. It may appear dry and crumbly at first, but keep stirring and it will become smooth again. Stir in a pinch of salt.
- Store at room temperature for up to 3 months. To use, melt in the microwave, stirring every 30 seconds.
- Use caramelised white chocolate as a dip for fruit in fondues, moulded into candies, whipped into ganache, melted into hot cocoa, or chopped into choc chip bakes.
FEATURE: MARGIE ELS-BURGER ASSISTED BY NOMVUSELELO MNCUBE PHOTOS: DYLAN SWART