Crystallised white chocolate

Crystallised white chocolate is incredibly easy to make, and it takes just 3 ingredients – water, sugar and white chocolate.
Crystallised chocolate makes a beautiful decoration for all sorts of desserts – and it adds a pleasant crunch without being hard.
Scatter crystallised white chocolate over cheesecakes, pancakes, traybakes, brownies and so on.
It keeps well in an airtight container, and you can make it with whichever type of chocolate you prefer. The quantities are the same whether you use milk, dark or white chocolate.

Find plenty of inspiration for easy, delicious cheesecakes – Cheesecake recipes – click here.

Crystallised white chocolate

Recipe for crystallised white chocolate.

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Course: Dessert, Side dish

Cuisine: Danish

Keywords: Chocolate decoration, White chocolate

Total Time: 15 minutes minutes

Change servingsServings: 6 servings

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Ingredients

• ▢ 100 g white chocolate, roughly chopped
• ▢ 100 g white granulated sugar
• ▢ 100 g water

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Method

• Bring the water and sugar to the boil in a small saucepan and cook until it reaches approx. 135°C.

  *It is important that it has turned into a thick syrup – so do not take the pan off the heat before then.
• Turn off the heat, tip the chopped white chocolate into the syrup and whisk immediately with a hand mixer.

  In no time the chocolate will come together with the syrup into small, firm crystals.
• Tip the crystallised white chocolate out onto a sheet of baking paper and leave it to cool completely.

  Store the crystallised chocolate in an airtight container.

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