Caramel Chocolate

Caramelised white chocolate — the fourth colour after dark, milk and white. The milk sugars are caramelised before the chocolate is made, which is why the colour is amber and the flavour runs to toffee and dulce de leche rather than plain sweetness.

Both recipes we carry temper like white chocolate: melt to 45°C maximum, work at 28–29°C. Treat them like dark and the milk solids scorch.