Author Notes: 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
Large pinch of sea salt/salt flakes
: 1 dried red chilli,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
- Store in a cool dry place for up to 6 months
- This recipe was entered in the contest for Your Best Chocolate & Spice
- This recipe was entered in the contest for Your Best Edible Gift