01. Note from Head Chef Ryan: Caramelised white chocolate is a favourite of mine, a deep roasted flavour but maintaining the sweetness and smooth chocolate qualities. For such an interesting taste it is surprisingly simple to make. At room temperature the caramelised white chocolate will be solid and can be stored in a airtight jar for 2 months. Sprinkle it on ice cream, cakes, poached fruits (pears, apples) or melt it and re-set it into a pastry case for a tart.