Caramelized White Chocolate. Slow roasting turns white chocolate into a delicious caramelized white chocolate. Great to eat on its own or in any recipe that calls for chocolate!
Preheat oven to 250 degrees F. Line a baking sheet with parchment, if desired. See recipe notes.
Break chocolate into pieces about 1-2" in size. Place the pieces in a single layer on the baking sheet.
Bake for 5 minutes. This will be long enough to melt the chocolate. Using a heat proof rubber spatula, "stir" the chocolate and spread into a thin layer. Return to the oven and stir every 10 minutes until you've achieved a deep toffee or peanut butter color. It's going to be lumpy and bumpy through the process, but it will smooth out in the end. Make sure you are using your spatula to scrape the bottom up and over the top when you're stirring it so that the mixture roasts evenly. Spread the chocolate evenly on the baking sheet before returning to the oven each time. The whole process took me about 55 minutes, but time will depend on your oven.
When the chocolate is done, it will be the color of peanut butter or toffee. Use your scraping and spreading motion to stir the chocolate for a minute or two. It will get smoother and shinier as you stir. At this point, you can transfer it to a jar for storage. I had plans to use it in a specific recipe, so I spread it thinly on the sheet and when it was cool, put it in the freezer for about 10 minutes to firm it up so that I could break it up into pieces.
*I preferred using the parchment, but you will have to hold it steady every time you stir. You can opt out of the parchment and just bake it directly on the sheet. It will make stirring easier. I decided the non-stick, easy clean up was worth the extra maneuvering, but you can do without if you prefer.
*It's important to use a good quality white chocolate. I would avoid white chocolate chips or any kind of white "melting" chocolate. I used Ghiradelli white chocolate bars because I had some in my pantry I wanted to use up, but you can use Lindt, Valrhona, Scharfenberger, or Callebaut as well.
*My chocolate bars were rather thin. If you start with a chunkier piece of chocolate, it might not look as creamy as mine does after the first 5 minutes in the oven. Don't worry about it. Just stir it and put it back into the oven.
*When you "stir" the chocolate, it's more like a scraping and spreading motion. I make sure to scrape up the bottom and spread it out. Scrape and spread. Scrape and spread.
*When you're done roasting the chocolate, think about how you want to use it. You can scrape it into a jar if you just want it to be one solid chunk of chocolate, or you can create a thick layer so that you can break it up into big chunks. I went with a thin layer for a future recipe.
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