Have you ever tried caramelizing white chocolate? It’s one of a kind chocolate treat! Even if you don’t like white chocolate, chances are you will still go for a packet so that you can make caramelized white chocolate. If you need a fun edible gift idea for Easter, try these Caramelized White Chocolate Bark loaded with Easter chocolate eggs and rainbow sprinkles. The Caramelized White Chocolate Bark has a lovely bite and snaps perfectly without melting.
White Chocolate Bark
In our house, I go for dark chocolate while Arvind loves white chocolate. The kiddo doesn’t care as long as it’s chocolate.
Now, as much as I like dark chocolate, I don’t really go for a bar like my husband, who can finish an entire large bar of white chocolate in one sitting.
Beginning of the year, I got a little too excited and bought a ginormous bag of white chocolate for Arvind.
I had completely forgotten about the bag until a few days back and figured, it’s time I try caramelizing the chocolate. It was in my to-try-list for a very long time now!
What is Caramelized White Chocolate?
Caramelized White Chocolate is also known as blonde chocolate. As we know, white chocolate is made with cocoa butter, sugar and fats.
The cocoa solid is not there, and it makes the white chocolate very sweet. When you roast white chocolate in the oven, the butter melts and turns into a toasty flavor making it less sweet.
The Caramelized White Chocolate Bark is prepared using the same caramelized chocolate which is not the same as just melting white chocolate.
Things you need to prepare the Chocolate Bark Recipe?
There are very few basic ingredients required to make the Caramelized White Chocolate Bark. I have restricted the toppings to only Mini Chocolate eggs, but you can change the toppings as per your choice.
White Chocolate: Good quality white chocolate with at least 30% cocoa butter in it. High amount of cocoa butter will give it a smooth finish and a better taste. I didn’t use the best brand, but it still worked out excellent!
Cookie Sheet: The chocolate needs to be roasted for about 50 to 60 minutes and you want the chocolates to be in one layer. So, either use a big cookie sheet or roast less chocolate at a time.
Rubber Spatula: When you are roasting the chocolate, you have to stir it around every 10 to 15 minutes. Using a rubber spatula will make it easy to mix around the melted chocolate.
Toppings for the bark: I used chocolate mini eggs, pistachio and rainbow sprinkles.
Storing this chocolate bark is easy
Just store these caramelized white chocolate bark in an airtight jar in a cool dry place. Avoid storing them in the refrigerator but if you have to, use an airtight jar or else, condensation will form, and it will spoil the bark.
Few More Notes:
While making these Caramelized White Chocolate Bark is super easy, there is still a few more notes that you need to watch out!
- While roasting the white chocolate, be careful and don’t touch the hot chocolate with bare hands.
- Make sure you keep the toppings ready while you caramelize the white chocolate.
- Spread the caramelized chocolate thinly on a parchment paper and leave it at room temperature until set. If you have to keep it in refrigerator to fasten the process, use a deep brownie pan to make the bark and cover the pan with a clear wrap to avoid condensation being formed on the bark.
- If you never tried caramelizing white chocolate before, it’s time you try it and start with this simple bark recipe. It has the perfect snap and bite!
Did you check the Easter Special Cookies and Eggless Hot Cross Buns?
- 8- ounce premium white chocolate
- 2 small packets, 1.5 oz of mini egg chocolate
- ¼ cup pistachio
- 2 tablespoons rainbow sprinkles
- Preheat the oven to 225F.
- Layer the chocolate chips on a cookie sheet and place in the middle rack of the oven. After 10 minutes, take it out and using a rubber spatula, stir the melted chocolate around (It will look grainy and that’s ok).
- Continue doing this for about 50 to 55 minutes or until the chocolate has changed to a light brown shade and looks shiny.
- Prepare a separate cookie sheet by layering the parchment paper. Pour the caramelized white chocolate and level it to ¼ inch thick. Scatter the mini eggs, pistachio and rainbow sprinkles. Leave it aside for a few hours to set. If you want to fasten the process, you can set it in the refrigerator, but you need to cover the pan with a clear wrap to avoid condensation on the chocolate.