Caramelised white chocolate

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 results

TIP: 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.