Roasted White Chocolate is a taste sensation you do not want to miss. It's super easy to do, and adds a great new dimensions to bakes and cakes.
This weekend it was my birthday. Now, I never set out to make my own birthday cake, but I saw a thing about roasted white chocolate online and had to try it. Which meant I had to make a cake to put it on. And this meant I ended up making myself a birthday cake!
Roasted white chocolate, for the record is delicious! It's all the usual white chocolate goodness, but with caramel tones. I'm not going to deny that its very sweet, but somehow, the roasting takes the edge of amount of toothache you can feel yourself getting.
I added mine to buttercream as well as adding a few teaspoons of oil and using it as a drip. I paired it with a Brown Sugar Sponge, and to cut through the sweetness a little I added apricot jam.
Roasted White Chocolate can be used just like any other melted white chocolate. Once cooled it can be added to buttercream, it can be used as a drip, and it can have warm double cream added to make ganache. It can also be poured into moulds and left to cool to make incredible bars, bonbons and cake decorations.
Pre-heat your oven to 130-140c fan, 150-160c, 300f, Gas Mark 2.
Break a bar of good quality white chocolate into the bottom of a baking tin. I used inexpensive supermarket chocolate, which whilst tasted great, resulted in a little graininess at the end which I'm sure a better quality one wouldn't have.
Pop the white chocolate into the oven.
Every 10 minutes take it out of the oven and give it a good stir. At first you'll find it feels like the chocolate has set and hardens. However, stirring will bring it back to a nice melted chocolate liquid state.
I roasted mine for 50 minutes, but I'm sure another 10 minutes wouldn't have done it any harm. In fact it probably would have tasted even more roasted.
Stir it thoroughly until it comes back to a melted chocolate texture and transfer to a bowl to cool.
For more details watch the Instagram Video below.
Read my post on Making the Best Light and Fluffy Sponge Cake.