Caramelized White Chocolate Macadamia Bark 1

Did you know there was such a thing as blonde chocolate?  I didn’t either.  It’s a whole new kind of chocolate, and the chocolatiers at Valrhona invented it.  Well, they actually created it by accident when they left a pot of melted white chocolate on the heat for too long.  It basically caramelized…taking on a nice golden color and rich toffee/biscuit flavor.  It’s pretty neat, but after I saw the price tag on a little bag of Valrhona Blonde, I decided to try it for myself.


My friend Christina from Christina’s Cucina, told me about it, so I looked it up and, sure enough, you can caramelize white chocolate yourself, in your home oven.   You spread out white chocolate on a baking sheet and heat it in a low oven, stirring every 10 minutes, and it eventually caramelizes into a golden toffee color and takes on an absolutely heavenly flavor.  It can be saved in a jar for later use, or you can use right away like I did.  I added some salted roasted macadamia nuts and made an unusual bark.  You can use it just like you’d use any chocolate, it will remelt perfectly.  I’d like to try truffles, frosting, ganache…there are lots of possibilities.

Caramelized White Chocolate

Several blogs have outlined the process of turning white chocolate ‘blonde’.  It was pretty straightforward, but a little tedious.  My chocolate took over 90 minutes to finally start to turn color.  It needs to be stirred every 10 minutes, so you need to hang around and be patient.  The longer you let it go, the darker it will get.  I stopped mine at a nice golden ‘blonde’.   Is it worth it?  Well, yes, if you consider that a small bag of the Valrhona blonde is very pricy, and it’s kind of a kick to create a new kind of chocolate in your own kitchen.  I think it might be something I’d save for special occasions, like my annual holiday candy making session in December.

Caramelized White Chocolate 8

And by the way, I was able to do a batch successfully in the slow cooker.  I placed the chocolate into the pot, turned it on the low setting. and let it go for 2 hours.  After 2 hours the chocolate had turned a caramel color.  I turned it off and began stirring.   After a lot of stirring it eventually became smooth, and glossy.   You would have to experiment with the settings on your particular slow cooker, though.  Mine seems to run hot even on the low setting.  I was also able to successfully caramelize regular Nestle white chips even though all my reading said this could not be done.   The experts says use good quality white chocolate with a high percentage of cocoa butter.  That will yield you the best taste, but I can attest that you can do this with lower quality chocolate, and even white chips, I think that’s because it’s the sugars in the substance that actually turn that golden color, not the cocoa butter.   I may revisit this project at some point when I have more time,  it’s fascinating.

Caramelized White Chocolate Macadamia Bark 9

Caramelized White Chocolate Macadamia Bark


  • 12 oz white chocolate, chopped in small pieces
  • 1 cup roasted and salted macadamia nuts, rough chopped
  • a pinch of sea salt (optional)


  1. Set the oven to 250F
  2. Spread the chocolate out on a baking sheet.
  3. Put the pan in the oven and set the timer for 10 minutes. Remove the tray and stir the chocolate. Repeat this process, stirring every 10 minutes, for as long as it takes for the chocolate to take on a rich brown color. I used a silicone 'spoonula' which was perfect for scraping up the chocolate as I stirred.
  4. The chocolate may appear lumpy or grainy at times...just keep stirring and it will smooth out. When the chocolate has become a nice rich brown, remove it from the oven and either use it right away, or spoon it into a jar. Keep at room temperature.
  5. To make the Macadamia Bark, mix the hot chocolate with the nuts, and salt, if using, and then spread out into a rectangle. I did this right on the same baking sheet. Let the chocolate harden at room temperature, or in the refrigerator.
  6. Break or cut into pieces when it is firm.


Caramelizing technique from Will Cook for Friends

Caramelized White Chocolate Macadamia Bark 10

So there you have it, another little bit of kitchen whimsy from TVFGI.  My taste testers went CRAZY for this bark, the crunchy salty macadamias with that complex blonde chocolate was pretty great.  If you’re at all intrigued, I’d encourage you to give this a try.


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31 Responses to Blonde Chocolate Macadamia Bark

  1. […] Blonde Chocolate Macadamia Bark via The View From Great Island […]

  2. grace says:

    i LOVE macadamias, and they’re great with white chocolate! this is great!

  3. What an amazing idea! I’m definitely going to remember this. It makes sense actually as I’ve occasionally left my white chocolate in the microwave for too long and it’s sort of caramelized (not really in a good way though!) I especially love the idea of trying this in a slow cooker.

  4. Mrs.J.L.V. says:

    Making this now in the oven. The white chocolate is staying solid as I mix it every 10 mins. I keep stirring in 10 min. intervals but there is no sign of this melting even tho it is darkening. Am I doing something wrong since it’s still a solid crumbly toffee colored mass?

    • Sue says:

      Are you sure your oven is at 250? If your oven is not calibrated perfectly this might be an issue. My chocolate melted first, then turned crumbly, and finally turned color. The stirring is what made it smooth. What chocolate are you using?

      • Mrs.J.L.V. says:

        I used Ghirardelli white chocolate chips. Finally gave up after 2 full hours. It did come together and turn golden but it never became smooth or glossy and I stirred it a long time. I did set my oven on 250. It has the consistency of grainy peanut butter.

        • Amanda says:

          Quick question. When you were stirring it for a long time, was it while it was in the oven, or once you had pulled it out? Basically, what temp was the chocolate when you gave up on it? Chocolate is only fluid up until about 160 degrees. After that, it seizes into a big mass and looks like peanut butter cookie dough. I realized that this is counterintuitive, but that’s how chocolate works. (Unless you’re using something like chocolate chips, where the manufacturer often puts in a fair amount of oil and lecithin in to prevent blooming. Then all bets are off since chips aren’t designed for melting.) You’ve got to stir the finished chocolate mass (so that is cools evenly, just putting it in the fridge won’t work) until it feel like your arm is going to fall off. I added an ounce or so of cocoa butter during the stirring to speed things along.

  5. Joanne says:

    I just bought some of this blonde chocolate and am now in love. It’s a serious addiction waiting to happen(/has happened). I didn’t realize I could make it myself!!

  6. Oh wow! This blonde chocolate sounds amazing! And how cool that you got it to work in the slow cooker! Might have to try that :)

  7. marilynr says:

    this looks fantastic! I am thinking of caramelizing the white chocolate with my slow cooker. When you it this way, do you leave the cover onthe cooker or not?

  8. I am so intrigued by this idea of blonde chocolate! I also have a bunch of macadamia nuts in my freezer just begging to be used!

  9. I have never tried to caramelize the white chocolate…this is a great bark recipe, Sue.

  10. cheri says:

    Wow! Sue, you took this to a new level, my daughter and I are making your bar chocolate this week-end. Thanks for taking this to a new level!

  11. Gorgeous! Sue, your macadamia bark with caramelized white chocolate looks divine. Like you, the first time I saw it, I conjured up all sorts of things to do with it. Love this and cannot wait to try your methods. Thanks for sharing and for stopping by my blog. I have admired yours and have pinned many of your pins. Some are legendary. :)

  12. Monique says:

    It looks like a dream:-)

  13. You just blew my mind!!! Blonde chocolate sounds amazing! I can’t wait to try it especially since you successfully made it in the slow cooker!

  14. CakePants says:

    Mmm…I’d never heard of blonde chocolate before either, but this bark looks superb! I love macadamia nuts, but rarely buy them because if I don’t have a recipe in mind to use them in, I just scarf them down plain. This looks like a good recipe to have on hand so I don’t absent-mindedly snack on all of them!

  15. I love caramelized white chocolate! Your bark looks irresistible!

  16. Barbara says:

    That is so awesome! Love the color and I bet the flavor is divine. But……90 minutes? Yikes….wish I hadn’t given my slow cooker away. Wonder if you can do it stove top in a dbl boiler? I sometimes make my dulce de leche that way.

  17. Velva says:

    This looks divine! Wow, who would of thought you could caramelize white chocolate-delicious.


  18. Linda L. says:

    There has to be a special place in Heaven for anyone who invents a new kind of chocolate – even if it was by accident! Those are the kind of ‘accidents’ I can support. You have to wonder how many similarly brilliant accidents get thrown out every day.
    We’ll definitely give this a shot for Easter. Thanks!

  19. wow I love this bark! Boy, you really need patience to caramelize the chocolate for 90 minutes, but I am sure it’s all worth it. And, I love the Easter bark as well! Great idea!

  20. Very cool Sue, I love learning stuff like this!

  21. SallyBR says:

    This is calling my name super super loud!

    I love white chocolate and now you got me dreaming about the Blonde Chocolate – will I ever be able to rest until I find some?????

  22. Tara C says:

    I’d love to know what you did that made it successful in your slow cooker. How often did you have to stir and how long did that take, etc.?

    • Sue says:

      I should update the post and elaborate….I put the white chips in and left it on low for a couple of hours. Then I turned off the heat and stirred like crazy until it became smooth and glossy. The stirring took a while, but it worked! Your slow cooker has to have a low setting for this, the high setting would burn the chocolate.

      • Tara C says:

        Will make this using the oven for something different for Easter candy but come the holiday season, will try the slow cooker route. Thanks for the info!

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