Caramelized White Chocolate Spread

Slow-roasting white chocolate makes the cocoa butter in it silky, rich and caramel-like, a technique championed by pastry chef Belinda Leong. Valrhona’s Ivoire white baking chocolate has just the right amount of cocoa butter for this spread from F&W’s Justin Chapple.

  • Total Time:
  • Servings: Makes 1 1/4 cups
  • Time(Other): Plus cooling

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  • 1/2 pound Valrhona Ivoire white baking chocolate, chopped (see Note)
  • 1/2 cup heavy cream, warmed
  • Sea salt

How to make this recipe

  1. Preheat the oven to 225°. In a medium stainless steel bowl, bake the chocolate for 3 hours, stirring every 15 minutes, until golden. Gradually whisk in the warm cream and a generous pinch of salt. Let cool completely, then refrigerate until just spreadable, about 10 minutes.

Make Ahead

The spread can be refrigerated for up to 5 days. Soften in the microwave at 10-second intervals, stirring between intervals, until just spreadable.


Valrhona Ivoire is available at specialty food shops and from

Serve With

Toasted rustic bread, sliced apples, sliced pears and strawberries.

Contributed By Photo © Con Poulos Published October 2014

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