Caramelised white chocolate

Bereiding

1. 1

   Preheat the oven to 140C / 285F / 120C fan forced.

2. 2

   Break the chocolate up into small chunks and scatter them over a 9x13 baking tray.

3. 3

   Bake for 10 minutes then use a spatula to give it a good mix around. If it seems chalky or lumpy that's fine just give it good mix around.⏱ 10 min

4. 4

   Repeat 5 more times so the chocolate bakes for a total of 60 minutes, stirring well between each. Each time you take it out to stir, work out a few more of the lumps.⏱ 50 min

5. 5

   Take 2 small rectangular plastic containers (or similar) and line with non-stick baking paper, Pour half of the caramel coloured chocolate into each and tap to level out. Let them set in the fridge before transferring to a plastic snap lock bag until you're ready to use it.