Growing up, I was not a fan of white chocolate. Truth be told, I still don’t really like it. Caramelized white chocolate (also known as blonde chocolate), though? That’s something I can get behind.

As you bake white chocolate, it loses some of that intense sweet flavor leaving behind notes of toffee and caramel. The flavor is so complex and I’m so excited to share this recipe with you!

What type of white chocolate should I use?

When making caramelized white chocolate, you’re going to want to use a high-quality white chocolate like Ghirardelli, Lindt, or Valrhona. These brands have enough cocoa butter inside the chocolate to make it through the entire roasting process.

If you were to use white chocolate chips or a low-quality white chocolate bar, it may not make it through the roasting process and you could wind up with something that tastes chalky (which no one wants).

For this recipe, I used a Ghirardelli chocolate bar. It worked great and they’re not too expensive!

The many stages of roasting white chocolate

To make this caramelized white chocolate, we’re going to use the low and slow method. While this does take quite a bit of time to make, the outcome is well worth it!

The first thing you’ll need to do is preheat your oven to 250 degrees Fahrenheit. While your oven is preheating, begin to chop the white chocolate into fine, small chunks.

Spread them evenly on a baking sheet. You’ll want to try to get them onto a single layer and not have them stacked (as this can delay the roasting process). Once your oven is preheated, stick the white chocolate chunks into the oven and roast for 10 minutes.

After 10 minutes, take the chocolate out of the oven and, using a rubber spatula, spread the chocolate into a thin line like this:

Pop it back into the oven for another ten minutes. Take it out, spread it again. Eventually, you’ll notice that your chocolate is starting to change color (AKA caramelize)!

Once your caramelized white chocolate turns into a golden, smooth layer, you’ll know it’s done. Here’s what mine looked like when the roasting process was fully complete:

When your chocolate has reached this color, remove it from the oven and with your rubber spatula, gently pour the white chocolate onto a piece of parchment paper and place it in the fridge to cool.

Note – You can also place the caramelized white chocolate into a moulding tray. Because I was going to use this chocolate in other recipes, I didn’t see a reason to shape the chocolate in any special way. However, if you plan on just snacking on the chocolate (or you want it to look fancy), feel free to pour it into a mold to cool.

After it’s cooled, you’re able to remove and eat it right away, or break it into smaller chunks to use for another recipe!

I truly do not think I’ll ever settle for plain old white chocolate again. The toasty, nutty flavors you get with caramelized white chocolate is a game changer.

I hope you make this liquid gold for yourself to see what I’m talking about! If you do, let me know what you think and what recipes you plan on using it in 🙂

How to Make Caramelized White Chocolate

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Have you ever had caramelized white chocolate? If not, you need to ASAP – this liquid gold is a game changer.

• Author: Kayla
• Prep Time: 5 Minutes
• Cook Time: 50 Minutes
• Total Time: 55 Minutes
• Yield: 4 oz *see recipe notes 1x

Ingredients

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• 1 bar of Ghirardelli chocolate

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Instructions

1. Preheat your oven to 250 degrees Fahrenheit. 
2. While the oven is preheating, cut the chocolate bar into small chunks. Lay these chunks in a single layer onto a baking sheet.
3. Place the baking sheet in the oven for 10 minutes. After 10 minutes, use a rubber spatula to spread the white chocolate into a smooth, thin line.
4. Pop it back in the oven for another 10 minutes and repeat this process until your white chocolate has caramelized (this will take about 50 minutes in total).
5. After your white chocolate has caramelized, pour the chocolate onto a piece of parchment paper and set it in the fridge to cool. Alternatively, you can pour the caramelized white chocolate into a mold for it to cool. 
6. After cooling, eat and enjoy right away or use it in your favorite baked goods! Store it in your fridge for up to two weeks in an airtight container.

Notes

* The serving size really depends on the amount of chocolate used. In this particular recipe, I used a 4 oz bar of chocolate – meaning I got back 4 oz of chocolate. If you use a 1 lb bag (or 16 oz), you will get that much back.