How to Roast White Chocolate--and What to Use It For
Roasting white chocolate a low oven turns it dark, creamy and complex, with hints of butterscotch and toasted marshmallow. Here's how to roast white chocolate—and how to put this melty goodness to use.
How to Roast White Chocolate
Spread 8 to 16 ounces chopped high-quality white chocolate (see note, below) on a large, smooth, rimmed baking sheet. Bake in a 250° oven until chocolate begins to melt, about 10 minutes. Stir well with a rigid spatula, then smooth out evenly. Repeat the stirring and smoothing every 8 to 10 minutes, until chocolate turns a deep caramel color, 40 to 50 minutes total. Don't panic if the chocolate appears grainy-just keep scraping and stirring at regular intervals. It will melt eventually, with only a tiny lump or two remaining.
This technique is easy, but you must use chocolate with at least 30 percent cocoa butter. (We got great results with Ghirardelli baking bars.) Chips, lower-quality brands or "white candy coating" won't work.
You've Made It! Now What?
First, test a spoonful straight from the pan (obviously!). Then transfer the roasted white chocolate to a sheet of parchment paper and spread evenly. Chill until firm. Chop into pieces. Store at room temperature and use like chocolate chips, or remelt it for recipes such as the ones below.
Roasted white chocolate is super sweet, so it pairs well with a salty foil like chewy cookie bars. See our recipe for Salted Oatmeal Bars with Roasted White Chocolate Frosting.
Creamy and frothy, with notes of caramel and malt, this white hot chocolate (made by roasting the white chocolate first in the oven) is anything but bland. See our recipe for Roasted White Hot Chocolate with Malted Milk.
So easy! Three more quick ideas
1 Add chopped roasted white chocolate to cookies, banana bread or pancakes. Or sprinkle on vanilla ice cream with salted peanuts.
2 Try melted roasted white chocolate as a fruit dip with a dash of salt. (It's especially good with pears.) Or use it to coat pretzels or toasted pecan halves; place in fridge to set.
3 Make ganache: Heat 1/2 cup heavy whipping cream until steaming (do not boil). Pour over 8 ounces chopped roasted white chocolate. Let sit 30 seconds. Add a pinch of salt; whisk until smooth. Let sit or place in refrigerator to cool and thicken before pouring over a cake or spooning over ice cream.