Close your eyes. Go on. Just do it okay? And no peeking!
Now imagine a banana cream pie. It is gorgeous, beautifully photographed, the crust is crunchy and the cream is fluffy. Got it? Now imagine it was a part of this blog post and open your eyes.
Because it was going to be. BUT, between classes and the projects I'm currently working on (more on this later) blogging is being squeezed into really weird times of the day. And this morning the stupid pie melted (read: collapsed into a sad lump) before I managed to get it photographed in proper daylight. So let's just keep imagining that pie and I'll talk you through my new favourite caramel.
I don't think I need to remind you of my love of caramel but if you'd like to go back in time there was this, then this, also this and now this. And yes, I KNOW it's not technically a caramel, but it's gosh darn close enough.
I followed David Lebovitz' recipe in which you basically just 'bake' the chocolate in the oven at a low temperature stirring every 10 mins while it turns into this wonderful caramel in about 30-60 minutes.
- 200g White Chocolate with at least 30% Cocoa Butter (I used Lindt with added Madagascan vanilla)
- 1 tsp Vegetable Oil
- Pinch of Sea Salt Flakes
Preheat oven to 125 degrees C and grease baking dish with the oil. Break chocolate into chunks and put into baking dish. Put into the oven stirring around every 10 mins until it is a beautiful caramel colour. It took me about 40 mins but depending on your oven and chocolate could be anywhere between 30-60 mins. Refer to the photos above to see what you are looking for at different stages. Stir in salt and serve over ice cream, as a ganache, or in a banana freaking cream pie.
Keep in mind that this is still chocolate and will harden at room temperature. If you need to melt down after it has set, do so in a bain marie.