Something I use A LOT in my recipes is caramelised white chocolate. If you have never tried it before, it’s like the chocolate on a gold bar or Caramac. It’s so simple to make and adds a completely new flavour. It works amazingly with raspberry or perfect in buttercream.

Lets get straight on with making it, then I’ll show you how I love to use it.

Pre heat your oven to 100 degrees. On a flat baking tray spread evenly 300g good quality white chocolate drops (or if you have a bar roughly chop it into chunks). I love the Callebaut white chocolate which is linked here, however some other more readily available brands I love are Lindt or Green & Blacks. Sprinkle 1tsp of salt over your chocolate, I love to use Pink Himalayan Salt, this will help to bring out the flavour of the chocolate. Then pop it straight into the oven for 10 minutes. Once it’s been in for 10, take it out and stir. It should be starting to melt and will look slightly strange for most of the process, but just go with it! Now you need to repeat this process over an hour, so put it back in for 10 then take it out to stir and back in again. It will gradually start to change colour, and may be a bit lumpy throughout but don’t panic! After the hour it should have turned caramel in colour and will be smooth and silky. Transfer into a heat proof bowl to cool. Now it’s ready to eat, here’s my top three ways to use it…

Blondies traditionally made using white chocolate, I find using caramelised white chocolate makes them that bit better! Simply switch the white chocolate in the recipe with the same amount of your caramelised white chocolate and try it for yourself. If you don’t like things too sweet, I find adding swirls of raspberry jam into the batter before baking gives it a tangy kick.

Cookies take your favourite cookie recipe and replace some of the chocolate chips or nuts with some of your caramelised white chocolate chunks, perfection!

Swiss Meringue Buttercream it works perfectly in a silky swiss meringue buttercream, piped onto a plain vanilla sponge or chocolate cake it tastes incredible! We have a recipe for our fool proof swiss meringue buttercream coming soon, so keep your eyes peeled.