Tempered Caramelized White Chocolate Recipe
This recipe guides you through the process of caramelizing and tempering white chocolate to create a rich, golden-hued confection with a deep caramel flavor and a smooth, glossy finish. Perfect for decorating desserts or enjoying as a unique sweet treat, it combines careful caramelization with precise tempering to deliver a beautifully textured and flavorful white chocolate.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 10 minutes
- Yield: Approx. 330 g of tempered caramelized white chocolate
- Category: Confectionery
- Method: Baking
- Cuisine: Western
- Diet: Vegetarian
Ingredients
Scale
Caramelized White Chocolate
- 300 g (10.5 oz) white chocolate, in small pieces
For Tempering
- 30 g (1 oz) white chocolate, in small pieces (additional amount may be needed depending on chocolate temperature)
Instructions
- Caramelize the white chocolate: Preheat your oven to 250 °F (120 °C). Spread 300 g of white chocolate pieces evenly across a baking sheet lined with a nonstick silicone mat or parchment paper to prevent sticking. Bake on the middle oven rack for 15 minutes, then use a spatula to stir and flip the chocolate pieces to ensure even browning. Return to the oven and continue baking, stirring every 10–15 minutes. The white chocolate will gradually turn a deep golden brown and may clump together during this process, which typically takes about 45 minutes to 1 hour.
- Stir and cool: Once the white chocolate has caramelized to a rich amber color, pour it into a heatproof bowl. Stir well to break up any clumps and create a smooth mixture. Allow the caramelized chocolate to cool to approximately 104 °F (40 °C), stirring occasionally to distribute heat evenly.
- Temper the caramelized white chocolate: Add a few small pieces of the reserved 30 g white chocolate (the “seeds”) to the warm caramelized chocolate and stir gently. This causes the temperature to drop. Continue adding the white chocolate chunks gradually, stirring thoroughly after each addition, until the temperature reaches 86 °F (30 °C). Take care not to add too much as it can dilute the caramel flavor and thicken the chocolate excessively.
- Test the temper: To ensure your chocolate is properly tempered, spread a thin layer on parchment paper. It should set quickly and become firm with a smooth, glossy finish that breaks with a sharp snap when broken.
- Store the caramelized white chocolate: While still liquid, pipe or spread the tempered caramelized white chocolate onto a silicone mat or parchment paper. Allow it to cool completely until firm to the touch. Once set, peel off the chocolate and store it in an airtight container until ready for use.
Notes
- Tempering white chocolate requires precise temperature control to achieve a smooth, shiny finish and a firm snap.
- Watch the chocolate closely during caramelization to prevent burning; stirring regularly ensures even browning.
- The small pieces of white chocolate used for tempering are called “seeds” to help bring down the temperature and crystallize the chocolate properly.
- Use a reliable candy thermometer to monitor the temperature accurately during cooling and tempering.
- Store tempered caramelized white chocolate in a cool, dry place away from moisture and strong odors for best results.
Keywords: caramelized white chocolate, tempered chocolate, white chocolate recipe, chocolate tempering, candy making, dessert decoration
