5 Ingredients or Fewer

Valrhona's Caramelized White Chocolate

February  5, 2013
1 Ratings
Photo by James Ransom
  • Makes about 1 1/2 cups
Author Notes

Pale, sweet, arguably boring white chocolate is made of three ingredients with a lot of potential -- sugar, milk, and fat (in the form of cocoa butter). When you heat them, they turn to caramel. Some call the result the "Toffee of Milk". The cocoa butter amount matters -- the higher it is, the more willingly melty it gets. Recipe adapted from L'Ecole du Grand Chocolat Valrhona. —Genius Recipes

What You'll Need
  • 1 pound white chocolate
  • Sea salt, to taste
  1. Heat oven to 266°F (130°C). If the white chocolate isn't already in small chunks or fêves, chop it coarsely. Scatter it on a clean, dry rimmed baking sheet.
  2. Roast chocolate in the oven for about 45 minutes, stirring and smearing the chocolate around with a spatula every 5 to 10 minutes (make sure the spatula is clean and dry when you start). Don't worry if it looks lumpy and crumbly at times -- it will smooth out as you stir.
  3. Continue cooking until the chocolate is as dark as you like (we like a rich toffee color). Stir in sea salt to taste.
  4. Pour into a jar to store -- it will harden as it cools, and may look mottled (this is normal for untempered chocolate). Store at room temperature, and warm it in a pot of barely simmering water when you're ready to use it. It should keep for several months.
  5. Alternately: If you keep roasting until it seizes into crumbles, don't worry. It is completely salvageable and, in fact, it may be a handier form to keep around for baking. That way, you can freely toss handfuls into cookies or scones, brownies or banana bread. You can also force it to become completely smooth with the aid of a blender or a fine mesh strainer if you wish -- just warm with a little cream or neutral oil in a double boiler, then either blend or strain.

See what other Food52ers are saying.

  • saltandserenity
  • Aliwaks
  • ELCookie
  • Quinn Bautista
    Quinn Bautista
  • daisybrain
Genius Recipes

Recipe by: Genius Recipes

30 Reviews

BOK May 21, 2018
Can you do this in a sous vide?
impeesa May 21, 2018
Hi BOK- I have tempered Chocolate in Sous Vide and I have made Dulche De Leche in Sous Vide, but I don't think it will caramelize like you want it too in a sous vide
Beth100 August 11, 2015
Is Valrhona's Dulcey the same thing, or is this more caramelized?
impeesa November 18, 2013
So I tried and it went o instantly crumbly, which Iet cool and simply ate as a snack. Well worth it.
Stephanie September 23, 2013
If you want caramelised white choc rubble I've got 1 word - microwave.
Blast in 1 min intervals on high, stirring in between, you're not melting it you want it to burn (but not too much). It will NOT colour evenly, certain spots under the surface will caramelise faster than the rest so keep checking and stirring. It will seize naturally.
No idea how to turn this is into a sauce though - I guess in a double boiler as the recipe states.
Discovered this by accident when melting choc in the microwave - made truffles with the rubble and salted caramels, so good!!!
Stephanie September 23, 2013
Note: 1 mins may be a little too long, maybe 40 sec. All depends on your microwave and the power
marika April 8, 2013
Hello Kristen,
Is it possible to make this in a sauce pan or frying pan? I am just too lazy to keep opening and closing the oven door every 5 min lol
Kristen M. April 9, 2013
Hi marika! Yes, it just takes a little more attention and stirring, but it goes much faster. Check out Rivka's post for more tips and photos: http://www.notderbypie.com/caramelized-white-chocolate-rhubarb-bars/
marika April 10, 2013
Hello Kristen,
Thank you so much for the info! I am very excited about this recipe. Once I overheated vanilla baking bars in a microwave by mistake and ended up with a delicious surprise of caramelized sauce. I drizzled it on popcorns and it was great! I am sure white chocolate will taste amazing. Now off to the store to get some white chocolate...
saltandserenity March 17, 2013
I bookmarked this when it first came out and kept meaning to try it, and then I discovered that Valrhona is selling this caramelized white chocolate commercially under the name of Dulcey Blonde Chocolate in callet form. I bought 2 kilos and made Blonde Chocolate Ganache to fill macarons with! Blonde chocolate has rocked my world.
Phrynosoma February 18, 2013
After 3 hours, with 5-minute stirring intervals at 265 degrees F, I still did not have the color shown in the photo above. A ton of work, but I sandwiched some of this between pecan shortbread cookies modified from http://food52.com/recipes/2223-chocolate-dunked-pistachio-shortbread. This process tested my patience, but luckily the end result was a tasty treat.
Aliwaks February 13, 2013
Used Callebaut White Chocolate and I think my oven was at 266 but I can;t be 100% certain, so 45 minutes in still no color so I raised the temp a fraction...well 1 phone call later and I have crumbles which I'm kinda sad about but I will get over it. AND yes Joannajw I too have a burnt tongue due to impatience :)
Indrani February 12, 2013
Has anyone experimented with making this into the just chocolate and water Hervé This chocolate mousse? (http://food52.com/recipes/16044-herve-this-chocolate-mousse) Would that work, do you think?
Sarah K. February 12, 2013
As the Valrhona Corporate Pastry Chef for the US, I would like to mention that this recipe was created with Ivoire, our white chocolate. Using other brands of chocolate may deliver other, less desirable, finished products. It is possible to temper the finished product, though cocoa butter may have to be added as the product is quite thick. Lastly, we have created a new product on the market called Dulcey, which was inspired by the roasted Ivoire. Dulcey is much more consistent though, less sweet and much easier as you only have to open the bag:)
ELCookie February 10, 2013
Invited to a Women Only Chocolate Party this afternoon and thought this would be perfect to use as part of what I contribute. Since I had some homemade ginger shortbread cookies I decided to half dip them in the melted chocolate. Turned out terrifically. Wish I could share the picture.

Meanwhile while roasting my chocolate also seized and so I remelted it over a double boiler with cream and then used an immersion blender. Still a little gritty but delicious. I used Callebaut White Chocolate and I wonder if this made a difference?
joannajw February 7, 2013
oops, don't shove the crumbles (yes mine went to crumbles) right into your mouth as they come out of the oven.....
Rima February 7, 2013
Yummmmmm! I'm trying this today!
Quinn B. February 6, 2013
Kristen, once solidified it can be still bought back to temper correct?
Kristen M. February 7, 2013
Quinn, that's a great question -- I haven't tried it, but check out what Aki and Alex at Ideas in Food were able to do: http://blog.ideasinfood.com/ideas_in_food/2009/01/foie-gras-and-caramelized-white-chocolate.html
daisybrain February 6, 2013
OK. This sounds amazing. If I had some white chocolate in the house I would make some right this very minute. Alas I do not.
kay.yan3 February 6, 2013
Does this stick to the pan? Should i use parchment or silpat?
Kristen M. February 6, 2013
We never did -- Silpat or parchment might slide around too much as you stir, and the chocolate will get on the sides of the pan anyway. Just use a sturdy spatula so you can really stir the chocolate well (and scrape it out when it's done). Anything that's left in the pan should wash off easily.
LASGarcia February 6, 2013
130ºC cannot be correct... ???
Kristen M. February 6, 2013
Why is that? I do believe it is!
lisina February 6, 2013
reniciera February 6, 2013
I'm going to use this for my friend's belated birthday banana cream pie.
nogaga February 6, 2013