If you bake high quality white chocolate in the oven, then it will magically turn into caramel, from which it is impossible will come off. Stir the chocolate mass periodically into baking time, so that it melts evenly and acquires a uniform consistency. Ready chocolate caramel can be used as spread or filling for cakes. Put it on cookies, add to ice cream or hot chocolate instead of sugar. Or pour on beautiful banks, tie with a ribbon and present to your друзьям. 
Time: 40 мин.
Recipe:
- 450 gr white chocolate (at least 30% cocoa butter in the composition), chopped
Preheat the oven to 120 ° C. Sprinkle chopped chocolate in a 22×32 glass baking dish see. Bake chocolate, stirring and smoothing it with rubber with a spatula every 5-10 minutes until it becomes a peanut color paste, 30-35 minutes. Do not panic if the mass first looks lumpy and crumbly; stir with a spatula and the chocolate will smooth and uniform. Store at room temperature in glass jar with lid for 2 months. To warm up chocolate, put it in a straight jar in a pot of boiling water. Recipes with similar ingredients: white chocolate, caramel
