Have you baked with caramelized chocolate? If not, then hold on to the baking mitts and turn on the oven because adding this tidbit to your cookbook will be the best thing ever!

It’s a win-win!

Roasting chocolate in the oven creates a strong nutty fragrance and produces something slightly less sweet with an assertive caramel flavor.

And in this blog post, I’m going to show you how to make caramelized chocolate.

It so easy to do. You’ll love it!

How to Make Caramelized Chocolate

Let’s get started roasting the chocolate. Using an 8″ baking pan stir in 9-ounces of white chocolate and 1/8 teaspoon of salt. Bake @ 250°F (130°C).

According to your oven, the chocolate needs to be stirred every 10 to 15 minutes until the chocolate becomes a peanut butter color (approximately 1 hr/30 min).

Watching the YouTube video will give the end-results of the color and the texture of the caramelized chocolate.

In addition, the caramelized chocolate needs to rest overnight. The next morning, break into pieces, and store in an airtight container. The chocolate will stay fresh for up to 4 months.

So, don’t forget to make extra for all the baking goodies and don’t miss out on the ganache recipe. It’s coming soon!

In this blog post highlighted links provided are not affiliate links.  BB Bakes Sugar Art gives this as a ‘free’ resource, to make sugar art easier to create.

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Here's to the sweet life,

Brenda Broadway, Sugar Artist & Blogger

How to Make Caramelized Chocolate
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