How to Make Caramelised White Chocolate Recipe & Tutorial (The Easy Way!) | Cupcake Jemma

[@cakebaker2690]

It’s so good that there’s a baking channel that does their recipes in grams because most channels are native and use cups

[@dennisreynolds3802]

I know I hate when they do that

[@mubarakkaz617]

Mee too.. I just hate t when they put their recipes by Volume 😕😬

[@tasnimtabassum785]

Welll there are some really arsthetic asmr ish and did i say aesthetic? Channels like hanse, cooking tree, nino's home (he wears a bear mask and don't show his face and keeps roasting his viewers through the subtitles and has sexy hands and a cute cat and a dog...who died) etc. They are all in grams.

[@kellieward4376]

I had to get a grams app lol

[@romystumpy1197]

Using scales is so much more accurate ,all true professional cooks use them

[@NatashaSummer]

Sally is SO good, you need your own channel so we can binge with both x

[@mindfulbaking]

Natasha Summar thanks!! 😊😘

[@charugera7654]

Totally

[@kelishataylor6520]

Agree

[@Dogdog352]

Plus she's beautiful and a real natural in front of the camera

[@ay.shk28]

i agree she should

[@catherinecs]

i’ve successfully made caramelized white choc today!! i tried following sally’s intervals but then the choc wasn’t getting hot enough so i increased the time to 30 seconds and the choc started getting thick and changing its color!! its so amazing!! it took me a while but its so worth it thanks sally!! ❤️

[@neemaamariah.]

How long is a while?

[@perkinjacob]

What brand of couverture chocolate did you use?I have the Callebaut W2 28%. But Sally said, 3O% is better.

[@Jade_fawkes]

If your an Aussie and can’t get your hands on Candburys Caramilk (their caramelised White Chocolate) I use a block of dream or any white chocolate, 100 degree oven for 1hr and BAM!!! Enjoy

[@xxsylviexx]

I was just about to say!!! In the UK it's called Caramac and so hard to find but bloody delicious

[@jamesbunting8481]

@@xxsylviexx they sell big bars in the pound shop

[@xxsylviexx]

@@jamesbunting8481 😍 Thank you! I'll go have a look

[@jamesbunting8481]

@@xxsylviexx no problem it’s the ones with the pep and co inside

[@henrijakubowicz1421]

Jade Madden is that 100 C or F? Thank you.

[@JudyCZ]

Oh, I'm in desperate need of a tempering chocolate masterclass! :) I really hope Jemma makes it one day, I consider myself a pretty good home baker but just can't wrap my head around this whole chocolate science business.

[@pellemy5785]

Ann Reardon (How to Cook That) has made a very good video on this some years ago, called Chocolate Secrets. She explains the science of it all and different methods :) But it will of course be nice with a video from this team as well.

[@JudyCZ]

@@pellemy5785 I've watched it like ten times before my last attempt but it just doesn't seem to be enough (information, explanation). I get the need for it, I get how it works but replicating it is a whole another story. Plus I couldn't get hold of freeze-dried cocoa butter which Ann says in the video is the safest bet. But in general, she makes it look way too easy. :D

[@snozzmcberry2366]

Alex French Guy Cooking made an entire series on chocolate. He breaks everything down and makes it super understandable & accessible. Here's episode #1 which is on tempering, the next should show up in the video list to the right: kzbin.info/www/bejne/aV6ofJaPprB4m8U - even though the subject of this comment chain is strictly tempering, I highly suggest watching the entire series (it's a handful of videos, all very enjoyable as is all of Alex's content)

[@ayeshairfan2076]

@@JudyCZ I've tried melting some of the chocolate then adding the grated chocolate, that she mentioned in the video. It worked very well for me.

[@cairamj1928]

same!!! I really need a master class for tempering chocolate!!

[@LucasAndradeGarrido]

WE WANT A JELLY( JEMMA AND SALLY) MASTERCLASS ON TEMPERING CHOCOLATE

[@Coraxery]

Just sous vide

[@ayeshaaliyar7267]

Just tried them today and omg, tastes absolutely delicious! If you have an old microwave like i do, go ahead and make 20-25 sec bursts! Otherwise its gonna take foreverrrrrr!

[@lisagooden1628]

Thanks, I'll be trying that recipe. And I would love for you to come back and teach tempering chocolate.

[@mindfulbaking]

Lisa Gooden 🤞🏻Jemma let’s me 🤪

[@cinnamonbed]

@@mindfulbaking hi Sally, I subscribed to you in case you decide to upload your own videos :) you're an amazing teacher!

[@taylorballantyne5896]

Sally Dells this looks amazing!!! Was wondering whether you can make ganache out of this just as you do so with usual white chocolate?

[@nancyalfaro5074]

Yes. Tempering chocolate class!!! This caramelized white chocolate looks delicious and I will be trying out. Love your personality

[@katherinete]

Sally is so good and natural at this. I love her personality. Great and simple technique -- I love it. I just got distracted by all the lovely cakes being placed in the fridge so I had to play the video a couple of times. LOL

[@macaoron]

I've been requesting a chocolate masterclass since Jemma opened up the request box! Please let this be a reality Sally!

[@christinaemberley]

This took me over an hour in my inexpensive Walmart microwave (I eventually figured out 30 sec intervals were safe) but oooh heaven it was worth it! A true labour of love but that chocolate is magical 😍

[@HaDealio]

Did you also not have a high fat content chocolate? This is not working for me

[@nhuk26]

I made this today using the same chocolate shown in the video. It took me a quite long to caramelise the chocolate, just over ten minutes. It was worth the effort to keep going though, it tastes delicious! I’m trying not to nibble it all because I’m hoping to use of for the raspberry white chocolate cookies recipe.

[@kristintoth6626]

This is so yummy! Making it for the birthday cake cookies. One note, i did about 10 x 15 sec blasts and it wasnt getting too dark so i changed to 25 and was able to accelerate the darkening to just another 5-7 times

[@nuranium]

Yes please, a segment on tempering chocolate will be awesome!

[@KittyCatCakes]

Oh this is nice! Didn't know you can do that with just a microwave ♥️

[@reenie38]

My microwave must be f, d as I have been doing it for over 30 min lol and just caramelising now.

[@MsQueenBR]

About to say that this girl should have a channel of her own, only to discover a bunch of people already said that! So....give her a channel!!!

[@vjohnson2400]

Love caramelised white chocolate, it reminds me of Caramac - yummmmmmmm.

[@katiehamilton4094]

Oh my word! If this tastes like Caramac then im up for making it, just to eat it like that. Though putting it in cookies, would take to to the next level

[@SusenSimcock]

Come back Sally! You need to give us a master class on chocolate tempering! 😍

[@kimcooke4905]

Omg Gemma 😲 I have just made your caramelized white chocolate in the microwave and if you close your eyes and have a taste it’s like eating a caramac bar 😍😍😍 thank you so much for all you do to help us all 🏴󠁧󠁢󠁳󠁣󠁴󠁿🥰

[@janejchu]

YES! please show us tempering! That looks amazing:) Will definitely need to try

[@RebekahMartinModernJaneAusten]

Yes! Teach us about tempering! Like the different methods! That'd be awesome! :)

[@tinalawlor4434]

I am imagining how the flavor has been enhanced 😋 I am looking for the double chocolate cookie r3cipe. It was left off this description.

[@brissygirl4997]

I was looking for that too 😭

[@Juansonos]

It'll probably be next video. They seem to be showing you something with the Tuesday tip video, then using the tip (or product from the tip) in the next (Thurs?) video.

[@IllustratorSariah]

This is 1000000000x easier than the way I did caramelized white chocolate using Edd Kimber's method! LOVED how it tasted but couldn't justify caramelizing the chocolate for over an hour in the oven! THANK YOU THANK YOU THANK YOU!

[@leonortorres8233]

Looks lovely!! A video on how to temper chocolate would be amazing!! xx thnaks

[@marieanne23]

Love the Tuesday tip videos, can’t wait to start adding caramelised white chocolate to all my baking🤗

[@dancer4evr1000]

Sally please teach a masterclass on tempering chocolate!! I struggle with that so much!! It would be so helpful! :) The caramelized white chocolate looks amazing!

[@Jake-rt2co]

Wow! That's new, at least for me. Thank you very much 🔥

[@nicolaturner4232]

Thankyou cupcake jemma love your channel all ways and your baking too lots off love xxxx

[@micheller3486]

Definitely going to give this a go in some cookies! And YES! A how to on tempering chocolate would be FAB! 🍫

[@xBris]

First I was a bit sad, that Jemma isn't doing every video anymore. But yep, I could get used to this ;) Great video, will try this myself :)

[@mindfulbaking]

xBris 😁 I hope you try it! You will love it

[@James7104]

Belgian Quality Chocolate - Love you guys, keep up the good work

[@bellafroggy]

I would love a chocolate tempering video!! Even after pastry school I struggle with it 😭😭

[@cheripowers9924]

I tried this today. It is so yummy! I added it to my swiss meringue buttercream that I used for whoopie pies. Initially, I was putting it in for 15 sec bursts, but it seemed to take a lot longer to get anywhere, so I upped the time to 30 sec bursts which helped. Mine didn't get quite as dark as yours. Is that because I needed to go a little longer or could it be that my chocolate didn't have a high enough fat content? Also, when I added it to the buttercream, it developed little hard bits of chocolate. Is that normal? Thanks for sharing this technique to take white chocolate to the next level :)

[@magnusnordstrom3927]

Sweet baby jesus, that's awesome! I've always been sticking my white chocolate in the oven, had no idea I could have been doing this all my life. Thanks Sally! :D

[@AmericanBaker]

Wow! I've never seen this technique before. Thank you for sharing.

[@hothigherself]

Oh yum this is such a great idea! Thanks for the tips!

[@emmasainsbury4454]

For anyone making this... persevere! I used Menier Swiss white chocolate. At one point I thought it gone wrong. The chocolate had turned into one big grainy lump! However keep stirring what you can, it will turn out fine. The hardest part can be knowing when to stop. Enjoy 😋

[@leiablythe2741]

How did I NOT know this was a thing!! 😋😋😋

[@TheHellKiwi]

This goes against everything I was taught in cooking school but it looks amazing! I wonder what temperature it reaches, does it not burn even a little? And most importantly, can you still temper it afterwards?

[@3kylajsmith]

She said it does not temper well, it gets streaks.

[@Kestral182]

Mine took an hour of 30 sec / 1 min bursts. Honestly had decided it wasn't worth it until I tasted the end result. Now I know what they are referring to when people speak about the nector of the gods. Sooo good. I just used Cadbury White Chocolate, and the slight graininess I had at the end only served to heighten the experience. Like tiny little crystals embedded in chocolate heaven. It's going to take patience. There will (eventually) be thickening, then all out dry crumbs. Don't dispair a stiff mix and you'll get there. It's worth it.

[@ASnowTV]

Delightful! & yes..... please show us Chocolate tempering 🙏🏽💕

[@lemagreengreen]

Mine certainly went gritty/lumpy and caramelised but... it never came back to a liquid :( adding some oil helped a little but I suspect the type of chocolate is very important.

[@luolmedo]

I have just done this caramelised chocolate, and it is A-MA-ZING

[@kookiiee7938]

how much watt is de microwave ? like setting i mean

[@paulamarth]

Going to try this for sure...please do a tempering chocolate video!!!

[@katiehamilton4094]

Whoooahhh this looks unique, and amazing. How on earth did you come up with this? I can't wait to taste it.

[@judiegarnett2644]

I now know what I am making this weekend!!

[@Carey86]

How did you come up with this? Was it a happy accident? I am sooooo trying this!🤤🍫

[@datboibutters]

Add peanuts and pretzels = hershey gold 😍

[@magikdust2095]

I appreciate you showing us how to make this... although I would've liked to see how it's made without using a microwave... but I still appreciate you showing us how to do it.

[@eyas2515]

Would love a chocolate tempering video with Sally

[@karamooney1552]

Thanks jemma love your videos

[@SM-rv8zt]

"Hopefully they'll let me back on the channel in the future..." Can you imagine the alternate reality where Sally never returned to the channel? Proof that we do not in fact live in the darkest timeline 😁

[@andriachio6233]

it took me 2 hours to make but the result was amazingggg!!!!! is it possible to make ganache with it?

[@kyliecondie4373]

YES!!! To the tempering chocolate video!

[@rachkate76]

People in Australia went apeshit over this in the shops last year when it was temporarily brought back- I must've been asleep when it happened. My new housemate told me about it the other week and I was like 'what? When?' 😂

[@mzchrisbrown88]

Two words! Liquid 👏🏽Gold👏🏽! ....I thought brown butter was liquid gold but move over butter...cuzzzz caramelized white chocolate is up for competition lol!!

[@lujain345]

This looks soo cool...wanna make them soon. Do we set this is room temperature or in the fridge?

[@priscillasue8703]

I don’t have a microwave, how do I do it in the oven? Love the channel! Amazing

[@toscanaremi]

There's oven method video too.

[@blumenseele8647]

I love how she speaks it's delightful

[@lisaanderson135]

I was just looking through all the comments and saw how many people want a tempering master class! Sally, please! Pretty pretty pretty PLEASE do a TEMPERING MASTERCLASS! I have a feeling there will be a lot of happy and grateful bakers👩‍🍳 👨‍🍳 out there 🙋🏻‍♀️❤️🙋🏻‍♀️❤️🙋🏻‍♀️❤️❤️❤️❤️

[@JacknVictor]

I've been looking for a DIY caramac recipe ever since they announced that nestle are stopping making caramac. Thank you ❤

[@speedygamer9467]

idk if this is about caramac but jiding about my pfp i also really like caramac

[@wombawombi5527]

Cellabaut in Malaysia was pricey. We turn to brand beryl's. You can try it, Excellent for baking.

[@nanotify]

womba wombi I used Beryl bar white choc and it never changed colour 😓

[@CanadianDot]

I caramelize white chocolate sous vide to fairly dark, then bring it back to temper with some uncaramelized white chocolate and it works really well.

[@zsoombee8431]

I have used regular white chocolate from the supermarket and it took over 1 hour but it works :-) the next time I will use the recommented chocolate nibs. Greetings from Germany

[@dicienne7617]

We have the same chocolate chips at school and they're sooooo good

[@amirahv91]

Thank you!! i spent two hours caramelising in the oven, it just stayed the same. Will try this.

[@rachelboothe5075]

That looks so good! Is it possible to add whipping cream to it to make a drip for a cake? If so, what is the ratio? Is it the normal ratio for white chocolate and cream? Thanks.

[@hobbyhomestead7835]

FYI, Can you caramelize cheap white baking chips? YES ! White baking chips aren't even chocolate (no cocoa solids) so I have seen it recommended not to use those. I am baking for a bake sale so everything is donated and I couldn't get the good stuff. I have the white baking chips from Aldi that are $1.69 a bag so I thought what the heck I'd try it. It worked just fine. It took longer and the mixture is not smooth as fast but just keep working it and you get there! Just microwave in 15 seconds bursts stirring and breaking up clumps in between until you reach the color you want and then do a final extra thorough smooth and spread out to cool. It really elevates the flavor!

[@charugera7654]

I recently started watching ur channel and I already wanna work at C&D!

[@dcjewel1168]

I tried caramelising the white choc in bursts like u said, for 20 mins, but my white choc didn’t change color at all! What am I doing wrong? I used white couverture choc

[@Erethras]

Yes please tempering video!! 🙌

[@mantra4ia]

Well this is more frustrating then I thought it would be, I have tried caramelizing what chocolate in my microwave and my oven. I cannot get it to darken and I don't know what I am doing wrong.

[@ross9065]

How the hell did yours take 2 and a half mins lol mines been goin for 30 mins and still not there lol

[@ruthkolbach2530]

@@fifimac2007 It also took me about 45 mins, but my white chocolate quantity was larger than Sally's , didn't get to the same colour as her's but tastes good !

[@juliesimpson9782]

Ive don this twice this week as the first batch was a mix of white chocolate i had and thought something didn’t add up when I was having to continue t add yet another minute to the microwave! Ive done this today with 250g of callebaut chocolate in a 900w microwave and it took an actual time of 23 minutes in the microwave, elapse time I didn’t do but can only guess that Sally’s microwave is soo more powerful?

[@zeyartistry2221]

Just continue ,I promise it’ll become .even I took long ,I think cos the mixing

[@rachelospalak8726]

Mine toooooo

[@jessicaw5674]

I’ve been working at it for almost an hour (at 20 second intervals) and my white chocolate is still not quite as dark in color as Sally’s. I can’t figure out what I’m doing wrong.

[@magicmanvi]

This looks amazing! Could I use it to make a ganache? And then maybe a whipped ganache?

[@clouds4800]

I can't quite tell if mines working yet...i've been at it for like 30 mins😂fingers crossed it works soon!!

[@RA-nw7jf]

Did it worked??

[@clouds4800]

Kind of!! I don’t know if I did it quite right bc my microwave isn’t the best☺️

[@clairemartin2914]

about to make this to put it in cookies! I can’t wait 😍😍

[@shirshimoni3005]

we definitely want a video about tempering chocolate!

[@shimaaessam9724]

I love your energy

[@lujain345]

This looks yumm and I'd love to try them. Just a query...you used couverture white chocolate and not compound right?

[@CraftyLoops]

Ohhhh yum! It looks like Caramac. Haven't had a caramac bar in years....now I want one after watching this video, teehee. Lee x

[@mindfulbaking]

Crafty Loops omg yes it is exactly like caramac!

[@amandanagy5492]

Yes to the tempering chocolate video please

[@rellalueng9927]

love you Sally！

[@ruthcotton5234]

We must do lunch 😬 Spose Jemma can come .🙄Only if she brings cake 😍😍

[@lisacarden1309]

Looks delicious! Could you do this on the stove top with a double boiler? .thank you !

[@mindfulbaking]

Lisa Carden this wouldn’t work because it’s impossible to burn chocolate over a double boiler. You can make it in the oven : spread the choc on a baking tray and bake at about 120C for approx 1 hour stirring every 10 mins

[@laurenindrisie2911]

Thanks Sally! That was going to be my question lol. Love seeing your bright and happy face on the screen! :)

[@lisacarden1309]

Sally Dells thank you so much for the reply hun. Love your videos.. take care.. Happy Christmas In July! 🎄♥️🎄

[@danielahuereca7461]

Sally Dells wht about on direct fire, would that work?

[@ashdw]

Hai Sally, I just wanted to know if it is possible to use double boiler instead of Microwave as I don't have one? Will it give me the same results or is there any other option I could use?

[@colleengershey9047]

Would you be able to make a drip cake with this? Maybe add some cream to make a ganache first?

[@sarahsavagebassett7134]

ooooo, nice idea

[@bagh33ra27]

😍🥰 I was just wondering if it is possible to make caramelized white chocolate ganache?

[@leehilton-hall2417]

Hi guys! Insightful and crafty as per usual. Can this be done in a saucepan or over a bain marie? Any help is greatly appreciated.

[@ximenatoledo461]

Yaaas!!!! do a video of tempering chocolate, I love that chocolate but I don’t know how to temper it so I can’t use it):

[@christanavarro7894]

Could you please make a video on how to correctly temper chocolate!!

[@julieslowgrove3524]

❤❤❤❤❤❤❤really looking forward to trying this

[@OxLILLIxO]

I’d love a tempering chocolate video! It’s so temperamental ;) it’s especially hard with milk and near impossible with white . Any tips would be so helpful!

[@xolio1993]

My preferred method of tempering: 1. Melt 2/3 of your chocolate 2. Once just melted, mix in remaining 1/3 vigorously. 3. Test your chocolate - if it’s tempered and hard and snappy, well done! If not, maybe it hit too high a temperature. Maybe try grating The chocolate at the start!

[@OxLILLIxO]

@@xolio1993 thank you!

[@laurenbray8314]

Wow I can't believe I didn't know about this technique? White chocolate is often too sweet so this is perfect.

[@aliciabrown-mcgregor4675]

Please do a video on tempering! 💗

[@tkaawa422]

Can you use bar chocolate as opposed to chips? Also, for a finished product like a cupcake with this buttercream on it, should it be refrigerated, or is it better at room temperature?

[@icildamckenzie1349]

Thanks so much. Ir worked for me. Tome for so birthday cake cookies .👍🏽🙏🏽

[@jamesburton-carter7657]

I love it on shortbread biscuits

[@shmoolicious]

The presenter is a natural! She should be on KZbin full time

[@mindfulbaking]

shmoo 😁

[@cherrieblossom4038]

That is so silky and looks delicious 😋😋😋😋😋😋😋❤❤❤❤❤❤❤❤❤❤