The amazing, irrepressible David Lebovitz has been making caramelised white chocolate. It’s just so wrong and yet…I can’t stop eating it. I made some last night with half a kilo of Callebaut white callets. It is ludicrously good and far too easy to make. Thankfully it set rock hard in the jar overnight, or I’d be eating it now for breakfast. Having said that, it microwaved to gooey perfection in under a minute.
In case you’re wondering – the photo above is just white chocolate – nothing added or subtracted. The chocolate turns a rich toffee brown in the oven as the sugars in it darken and caramelise. Pete wants to make it into icecream, but I reckon we should just eat it with a spoon!
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Tah dah! We’ve turned this into a caramelised white chocolate bar!
I thought that you were going to draw the line at caramelised white chocolate – looks fantastic though…
I know, I know…but I couldn’t resist trying and now I can’t resist eating. Between that and Chris’ parmesan cookies, I’ve just about eaten my bodyweight today…sigh.. ;)
Hmmm…not a white chocolate fan, but I’m curious as to what it tastes like…
Little Piece, naturally we had to have another tasting to decide how to describe it. :)
My Pete thinks the best description is that it tastes a little like chocolate caramel fudge. Our neighbour Pete D said he could pick both the caramel and the white chocolate as distinct flavours.
I have to admit that I’m not a huge straight white chocolate fan (although I love it in cakes), but this has me completely sold. I’m going out to buy a 2.5kg bag of callets next week to make baby jars for all my friends.
glad you liked it, too!
Loved it, David, thank you again!
I’m thinking it would be good drizzled over brownies and vanilla ice cream.
My favourite chocolate in the whole wide world is … Caramelised White Chocolate!!!
Glad you liked it, Kristen! We’ll have to make you some more.. :)
[...] 5, 2009 · Leave a Comment After reading an encouraging and inspiring post from Fig Jam and Lime Cordial, I decided it was time to experiment with the recipe David Lebovitz posted on Caramelised White [...]
Thanks for the inspiration … just made my own batch of ‘CWC’ and it is something else. It is brilliant to create this from just white chocolate.
Glad you enjoyed it! David L and Valrhona were brilliant to come up with this. After reading your blog, it occurred to me that we should try to make truffles dipped in tempered CWC – could you imagine? I’m trying to think what the centres might be – maybe some sort of praline ganache? Hmmmm…
Celia
…..I am just having a go at making some of this, not for eating, well not yet, but to see if once made it could maybe be used to make a brunettie? I think there is a place maybe midway between blondie and brownie…. what do you think? I have been reading Suelle on blondies and I’m sure the answer is out there somewhere, because I am not very keen on blondies either, they don’t have the oomph of a brownie, so if what one wants is the texture of a fudgey brownie but with a lighter, in my case toffee caramel fudgey as opposed to chocolate fudgey taste, maybe this is the mystery ingredient that will do it??? What do you think? Whoops have to go down and stir again…. so exciting!
Jo, I think it’s a great idea, but make sure you use a recipe that began with white chocolate anyway, or reduce your sugar in a regular brownie recipe, or it will be very sweet. I think the CWC makes a fantastic ingredient – I used it in a our white chocolate cake recently, and Big Boy was pretty chuffed! :)