Roasting high-quality white chocolate magically turns it into an addictive caramel. Stir it into hot chocolate, sandwich it between two cookies or drizzle it over ice cream. It’ll be your new favorite spread, and it makes a great gift in a glass mason jar tied with a pretty ribbon.
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 1 cup |
Ingredients
- 1 pound good quality white chocolate (at least 30 percent cocoa butter), chopped if a bar
Instructions
- Preheat the oven to 250 degrees F. Scatter the chocolate into a 9- by 13-inch glass baking dish. Roast the chocolate, stirring and smoothing it out with a rubber spatula every 5 to 10 minutes, until it is the color of peanut butter, 30 to 35 minutes. Don’t panic if it looks clumpy and crumbly at first; working the chocolate back and forth with a rubber spatula will help it become smooth and creamy. Store at room temperature in a resealable mason jar for up to 2 months.
- To reheat, warm the jar in a pot of simmering water.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 244 |
| Total Fat | 15 g |
| Saturated Fat | 9 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 0 g |
| Sugar | 27 g |
| Protein | 3 g |
| Cholesterol | 10 mg |
| Sodium | 41 mg |
Reviews
Don’t bother with the recipe unless you want to waste very expensive chocolate and a lot of time. It’s more like a thick frosting than what was described.
How do you use/eat this recipe?
Going to make this soon