- Choose your chocolate wisely. Here a couple things I learned while researching white gold and tinkering in the kitchen myself. The percentage of cocoa butter in your white chocolate matters. The higher the content, the more "melty" it will get. So if you are unsure as to what your cocoa butter percentage is, then just watch your chocolate concoction closely. Very closely (like every 5 minutes or so). I wanted to see if I could do this with a bag of white chocolate chips, and found it caramelized just fine.
- Pay Attention! This recipe is EASY, it just takes some time, and a close watch. Now this is a project that can take anywhere from 30 minutes to an hour depending on how much chocolate you are caramelizing and what kind of chocolate. So make sure you have blocked out a good chunk of time because you are going to have to stop every five minutes to give this mixture a good stir.
- Don't Throw It Out. If you end up roasting it too long then take the chocolate that has seized up and warm up with a little hot cream, and then either blend or strain until smooth again. throw it in a blender. Or you can take the crunchy gold nuggets and toss them in a muffin.
Adapted from Valhrona.com