This recipe is inspired by David Lebovitz's caramelised chocolate. My version differs with the addition of chopped dried red chilli pepper. The white chocolate should preferrably have a high amount of cocoa butter, up to 25% (which mine was) —Kitchen Butterfly
cups (any cup would do) white chocolate callets or white chocolate bars, chopped
Preheat the oven to 120 degrees C (250 degrees Fahrenheit)
Prep, clean and sterilise jars
Spread the white chocolate on a rimmed baking sheet and heat for ten minutes then bring the tray out and mix it with a spatula. (At this stage, my callets had just started to melt and formed a rather creamy lump, which I did my best to spread out)
Continue to cook for an additional 40-60 minutes, stirring and spreading every 10 minutes. (My expectations were very high – My aim, a brown caramel colour, and so after about 50 minutes, it was ready!)
Get it out of the oven (don’t forget to turn the oven off) and while its still on the tray, sprinkle some sea salt (flakes) and stir in the seeds and chopped skin of one dried red chilli or vary according to your preferences.
Pour into jars,seal and decorate. Share with friends.
Great on bread, in ice cream, on cookies....mixed with frosting, for making truflles....endless list
For the first 9 years of my life I hated food and really loved sugar till Wimpy (British Fast Food chain) changed my life! These days, all grown up, I've junked junk food and spend my days and nights on a quest - to find and share the sweet, sweet nectar that's food in The #NewNigerianKitchen!
Dreaming, cooking, eating and writing...about and adoring a strong food community that's big and bold enough to embrace the world's diverse cuisines - I'm passionate about celebrating Nigerian cuisine in its entirety.
Why do I love food so? It is forgiving. Make a recipe. Have it go bad....but wake up tomorrow and you can have another go at succeeding! Only with food!