roasted white chocolate

roasted white chocolate is the one-ingredient wonder you NEED to make!

Roasted white chocolate – if you know me at all – was not something I was going to “file away for later”.

No.

I love love love white chocolate, and because it’s definitely the least-loved child of the chocolate family I always appreciate when I see a post or recipe that does something other than throw it into a cookie.

So why would you even WANT to roast white chocolate?

Because it turns into something indescribably delicious. And super versatile too.

Let’s start with the indescribably delicious.

I’ve gone on and on (and ON) on these pages about the glorious effect roasting has on vegetables. Apparently the idea never occurred to me to try it on chocolate. But it did occur to others more visionary, who then figured out HOW to do it, and then shared the technique with the rest of us mere mortals.

Roasting white chocolate results in a flavor that is hard to pin down, but toffee/butterscotch/salted caramel should give you an idea. It’s BEYOND, and the fact that you can achieve it with one ingredient (and barely minimal effort) makes me want to weep with joy.

The only thing you really need to do to ensure success is to start with superior quality white chocolate – meaning, one with at least a 30% cocoa butter content. It can be a block, in chips or in “feves” like I used here, but it CANNOT be a bag of baking chips that you get at the grocery store.

That’s it!

Spread it out on a baking sheet and give it a stir every 10 minutes, till you’ve achieved a rich, caramel color.

at 10 minutes

at 20 minutes

at 30 minutes

at 40 minutes

at 50 minutes

The chocolate will look grainy when you take it out at each interval, but will smooth out as soon as you start spreading. And don’t forget to add a good pinch of sea salt with the final stir.

Now onto the versatile!

When you’re finished roasting, you can scoop the chocolate into a glass jar to store it. If it hardens, simply warm in the microwave or in the top half of a double boiler. Pour it over ice cream, make hot chocolate with it, use it as a dip for fruit or cubed pound cake.

OR

You can let it set on the baking sheet (as thick or thin as you like) and then chop it up to use however you’d use chocolate chips – in cookies, pancakes, quick breads, etc.

I scraped it into a thickish shape before cooling, to use in this quirky recipe that I’ll share later in the week (you’ll note that the chocolate looks mottled – I don’t have any idea/know/care about the science behind this, but it has absolutely no effect on the flavor or texture, and disappears when you warm it up)!

OR

You can make the best damn magic shell you’ve ever had.

I had about 1/2 cup (4 ounces) leftover from the cookie recipe and added 1 tablespoon of coconut oil.

Give it a try and come back later in the week for those cookies!

About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.

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