Blonde Chocolate Recipe (Caramelized White Chocolate)

5 from 1 vote

Print Pin

Course: Baking Guides & Hacks

Cuisine: French

Diet: Gluten Free

Prep Time: 5

Cook Time: 50

Total Time: 55

Servings:

Calories: 306kcal

Author: Max

Preheat the oven to 250°F (120°C). Chop up pieces of white chocolate until they look splintered. You want the surface area of the chocolate slivers to be as small as possible so that each one is evenly exposed to the heat.
Scrape your chopped chocolate on a baking sheet. Spread out the chocolates in a single layer to ensure even browning.
Put the chocolate-covered tray in the oven and set the timer for 10 minutes. When the timer goes off, take out the baking sheet and use your spatula to stir and move the melted chocolate before returning it to the oven for another 10 minutes.
Repeat this process two more times (total of 30 minutes) and then every 5 minutes afterward until the chocolate is smooth and deep brown. It should be roughly the color of peanut butter, according to my boss in Guatemala (where I learned this technique many years ago).
Once it’s out of the oven, let it cool first. If the chocolate is separated or is a bit grainy, scrape it into a high-speed blender (you can also use an immersion blender or a food processor) and recombine for a smoother texture.
You can use it immediately for recipes that call for melted chocolate, or you can transfer it to an airtight container for later use. This can be stored for up to a month, no refrigeration required.

Use your best judgment at every step of this recipe. The duration of browning the chocolates may vary between 30 minutes to an hour or two, depending on how hot your oven gets. Don’t panic if the chocolate comes out grainy and clumpy initially, just keep stirring and popping it back into the oven as instructed. Eventually, the chocolate will melt and caramelize as you progress.
To ensure a smoother texture, add 1-2 tablespoons of vegetable oil or melted cocoa butter to the chopped chocolates at the very beginning, right before you first pop them into the oven.
Make sure you don't get any water on the chocolate at any time, as that can cause the chocolate to seize up and become unworkable, not to mention stop caramelizing. If you ever pull out the tray and see oil separating from the chocolate, never fear; that's cocoa butter separating from the solids in the chocolate. You can recombine it in a blender or food processor after caramelizing the chocolates.
For easier cleanup, you can line the baking sheet with a silicone mat or parchment paper. However, in my experience, it was easier to move and stir the chocolates without the lining.