- 200 g good-quality white chocolate, roughly chopped
Preheat the oven to 120°C. Place the white chocolate on a baking tray and place in the oven. Every 10 minutes remove the baking tray, stir and spread the chocolate.
Continue this process until the chocolate has turned a light golden colour. It will become quite crumbly, but once caramelised will become smooth and shiny. It should take around 45 minutes.
Cook's note: Serve this as a dip for fresh fruit or add cream to make an incredible ganache.