The important question of whether white chocolate is really chocolate becomes a little redundant here, as you’ll be so busy eating this by the spoonful you won’t care.
(In case you are interested in my opinion on this much-discussed subject, I would argue that white chocolate IS chocolate. Cocoa beans are made up of approximately 50% cocoa butter, which is a main ingredient in white chocolate, alongside sugar… so if dark, milk and white chocolate all share cocoa beans as their defining ingredient, I think they can all safely be classed as chocolate.)
You’ll be pleased to hear that making this heavenly caramelised treat is really very easy to do yourself. All you need is some good quality white chocolate, a baking pan, an oven and a spatula.
Pre-heat your oven to 125°C. Place as much chocolate as you want to caramelise on the baking sheet, chopping it into chunks if it’s not already in button-sized pieces, and place in the oven.
Every ten to fifteen minutes, give the chocolate a stir with your spatula, making sure to move it all around to prevent scorching the edges and to ensure even caramelisation. It may be a bit solid and grainy, but coax it with your spatula until it becomes smoother and spreadable. You may find it browning on the bottom more than the top.
About an hour or maybe 90 minutes later, you should have something gorgeous-looking.
You are causing the delicious Maillard reaction to occur between the milk and the sugar within the chocolate, resulting in caramelisation.
You can take it as dark as you want – the longer you leave it, the more caramelised it will become (up to a point… use your common sense people!). If you like, stir in some fine sea salt to balance the sweetness and accentuate that caramel flavour.
I defy you to resist eating it with just a spoon. However, if you have such ungodly willpower, there are a thousand and one uses for caramelised white chocolate. It is great made into a ganache (by mixing it with cream), which can be used for truffles or to cover a cake. You can use it as a filling for sandwich biscuits or cookies, incorporate it into a buttercream, drizzle it on ice cream or poached fruit, ice buns or eclairs with it, make it into a caramel sauce… the options are almost endless.
I think I’m going to use mine to make cornflake crispies. Nothing like a bit of sweet caramel and crunch.