If you’re craving a new addition to your hot chocolate repertoire, give hot chocolate made with Caramelised White Chocolate a whirl. It manages to combine toasty, nutty butterscotch flavours with a mellow sweetness that is sure to please. Pure magic.
Have you ever tried Caramelised White Chocolate? If you’ve never made it, then I’m urging you to try it out. As soon as possible. I’ll be honest with you – it does take a little time. But the technique is very simple and the result is so impressive that you’ll left be left in no doubt that it was worth the time and effort involved.
There are really only two rules to follow when making Caramelised White Chocolate, but these rules must not be broken:
- Use quality white chocolate with at least 30% cocoa butter
- Do not rush the cooking process – keep the temperature low, stir frequently and keep on cooking for as long as necessary (typically around 60 minutes)
A high level of cocoa butter is essential, since it is this, along with the sugars in the white chocolate that slowly caramelize when cooked at a low heat. Eventually, the baked chocolate turns into a golden brown liquid bursting with mellow, toasty, nutty, butterscotch flavours (sigh)….