hands-off caramelized white chocolate
Caramelized white chocolate is delicious, but it can be a pain to make. I am delighted to present you with the process I've developed for making it in an Instant Pot! It takes a little more time than other methods but creates no mess and is way less work. Here's to working smarter and not harder!
Here’s what you need:
Food processor
16 ounce mason jar + lid
Pressure cooker
12 ounces (339 grams) white chocolate
Note: make sure you use actual white chocolate and not candy that is “white chocolate flavored.” Cocoa butter should be of the first two ingredients. The best quality white chocolate has a high percentage of cocoa butter and will result in very smooth, creamy caramelized white chocolate final product. I have used Ghirardelli, which isn't the fanciest white chocolate but still is freaking delicious in caramelized form (without breaking the bank!).
Instructions
Chop white chocolate in food processor until it is the consistency of small pebbles.
Spoon white chocolate into mason jar and securely close lid.
Place mason jar so that it is standing up in pressure cooker, and add enough water to fill pressure cooker 2/3 full.
Set the pressure cooker to high for 90 minutes. Once it is done, allow it to naturally release the pressure for at least 15 minutes. Then, quick release the remaining pressure and use tongs or an oven mitt to remove the jar from the pressure cooker.
The caramelized white chocolate should be a uniform caramel brown color. If it is not uniformly brown, put the jar back in the pressure cooker for another 15 minutes.
When the lid is cool enough to touch, remove the lid and stir your caramelized white chocolate. Enjoy!
Once the caramelized white chocolate cools, it will harden. I often carve the hardened caramelized white chocolate out with a knife and spoon, but if you would like to melt it, place the jar in a pot of boiling water or microwave it in 30 second increments.
