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Creamy, lightly salted with a little crunch, these mini Salted Caramelized White Chocolate Bars deliver big on flavour with just three ingredients.
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Salted Caramelized White Chocolate Bars

Creamy, lightly salted with a little crunch, these mini Salted Caramelized White Chocolate Bars deliver big on flavour with just three ingredients.
Course Dessert
Cuisine Chocolate
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 28 bars
Author i sugar coat it!

Ingredients

  • 300 grams caramelized white chocolate Dulcey Blond 32%, or homemade
  • 1 vanilla bean pod scraped
  • smoked sea salt to taste
  • organic cacao nibs as needed

Instructions

  • Temper the Dulcey as you would white chocolate - melt and heat to 45ºC, drop to 26/27ºC and heat to a working temperature of 28/29ºC. Stir in the vanilla beans and salt.
  • Prepare your mold and cast the chocolate, tapping out any air bubbles and scraping away any excess from the surface.
  • Sprinkle with sea salt and cacao nibs and allow to set at room temperature.
  • Place in the refrigerator for 5-10 minutes to help the chocolate contract and release from mold.