Prep
50m
Cook
50m
Total
1h 40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 200 degrees F.Add the white chocolate to a smooth baking sheet in an even layer.
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For
12
M
I
12
oz
High-quality white chocolate
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Per Serving
Calories
153kcal
Fat
9g
Saturates
6g
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I highly recommend using an internal oven thermometer to ensure your oven maintains the correct temperature. If your oven has a hard time maintaining such a low temperature without over-heating, then leave the oven door cracked and check on the temperature frequently. Be sure to spread the white chocolate back into an even layer (but not too thin) after each interval to ensure even baking. After the first few intervals, the white chocolate will be a very light golden color and produce some lumps. When this happens, just take a few extra minutes to stir and smooth out with a rubber spatula, and it will return to its silky smooth state.
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Prep
50m
Cook
50m
Total
1h 40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Preheat the oven to 200 degrees F.Add the white chocolate to a smooth baking sheet in an even layer.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
12
M
I
12
oz
High-quality white chocolate
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Per Serving
Calories
153kcal
Fat
9g
Saturates
6g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
I highly recommend using an internal oven thermometer to ensure your oven maintains the correct temperature. If your oven has a hard time maintaining such a low temperature without over-heating, then leave the oven door cracked and check on the temperature frequently. Be sure to spread the white chocolate back into an even layer (but not too thin) after each interval to ensure even baking. After the first few intervals, the white chocolate will be a very light golden color and produce some lumps. When this happens, just take a few extra minutes to stir and smooth out with a rubber spatula, and it will return to its silky smooth state.
Only visible to you
Made it?
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