HOW-TO: Caramelised White Chocolate

Roasting your white chocolate will give it a whole new depth of flavour which is likened to caramel and utterly delicious.

You can try this at home to use in your own bakes - or just eat by itself with a spoon because it’s that good! - either in the oven or in a microwave if you have one.



  • 300g good quality white chocolate, chopped (It’s best to use white chocolate that is minimum 28% cocoa butter content and one you would choose to eat, i.e. NOT from the baking aisle in the supermarket)

You can choose to use more or less than this quantity, however I like to make a good amount and it can be quite a time consuming process and lasts well in an airtight container in the fridge until needed. 

Oven Method: 

  1. Preheat your oven to 120C and lay out your white chocolate on a baking tray.
  2. Once your oven is at the required temperature, put in the baking tray and leave for 10 minutes. 
  3. Remove the tray from the oven using oven gloves and stir the now melted chocolate with a spatula.
  4. Put back into the oven and repeat this process, removing and stirring with your spatula every 10 minutes until the chocolate has turned a wonderful caramel colour. You may notice that when you take the chocolate out it appears grainy or quite solid in some areas. This is completely normal and the chocolate will smooth out as wanted after stirring well with a spatula. 
  5. Once caramelised (after approximately 1-1.5 hours), leave the tray to cool outside of the oven for 5-10 minutes before scraping the chocolate into an airtight container lined with parchment (this is to allow you to remove the chocolate once solidified). Store in the fridge until needed.


Microwave Method:

  1. Put your chocolate into a microwaveable bowl that is large enough. Microwave for 1 minute and stir. Your chocolate should be more or less melted now. 
  2. Continue to microwave the chocolate for 20 second bursts, removing the bowl after each time and stirring the chocolate well with a spatula or spoon. If the chocolate appears grainy or solid, this is normal. You just need to stir well until smooth again. 
  3. After a few minutes repeating this process, the chocolate will have changed a golden caramel colour and smell delicious. Leave the bowl to cool before transferring the now caramelised white chocolate to an airtight container lined with parchment. Store in the fridge until needed.