Preheat the oven to 120ºC.
Spread the chocolate on a non-stick or lined baking sheet and drizzle with the oil.
Place in the preheated oven for 10 minutes then remove and stir with a clean, dry spatula.
Continue to cook for 30-60 minutes, stirring every 10 minutes.
Don’t worry if the chocolate looks lumpy and chalky at some stage, it will smooth out and caramelise.
Once the chocolate is golden brown, stir in a pinch of salt.
If it’s still lumpy you can place it in a food processor to smooth it out and add a little cream or oil if necessary. Store in a jar at room temperature.
*use a white chocolate with a minimum of 30% cocoa butter content for the best resultsTIP
: Make a double batch (because the first batch you’ll eat straight out the jar with a spoon) and use it to sandwich chocolate brownie cookies together – try Katelyn's recipe here
Recipe reprinted with permission of TheKateTin. To see more recipes, click here.