Roasted White Chocolate
Happy Betwixmas. Here's a super-duper easy recipe for the blurriest time of the year.
I’m going to keep this post short and sweet. Because I’m guessing you’ve eaten too much over the last few days. You’ve maybe not done enough exercise, and generally the thought of anything else sweet to eat is not doing it for you right now.
This recipe is one to put in your back pocket to use in the future. This is more of an ingredient than an actual recipe, but it’s one that could change up so many options for you in the future.
Roasted (or Caramelised) White Chocolate can be used in place of regular White or Milk Chocolate. It has a deeper flavour than normal white chocolate and has delicious caramel notes that will compliment a lot of bakes. In the new year I will definitely be including it more in many of my fillings and frostings.
In the next few days I’m going to post a round-up of my top 10 posts, both from my free subscriber list, and from the paid upgrade. Some of them I just knew would be winners, and others I am surprised about.
But for now thank you to everyone who has subscribed to my newsletter this year. I have been writing recipes for a very long time, and this year I genuinely feel like I’m doing it for a purpose other than just to eat lots of cake.
Paid upgrade subscribers - thank you for helping keep this business of mine going, and giving me purpose to my baking.
Roasted White Chocolate
You will need:
A baking tray/sheet
An oven set to low - around 100-120c fan, 120c, 230 - 250f, GM 0.5-1
200gms White Chocolate - doesn’t need to be anything expensive.
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