Preheat the oven to 250F.

Chop the white chocolate into small chunks, spread an even layer across a small baking tray and heat for 10mins.

Remove from the oven, use a palette knife or spatula to stir and smooth the white chocolate.

Heat for another 10mins in the oven, and repeat this process for 60-90mins, stirring and smoothing down the white chocolate every 10mins. It may start to look a bit chalky in the middle of the process, but continue to stir and smooth, this is normal. It should start to caramelize into a creamy, golden brown. At this point you can caramelize it to a lighter golden brown, or keep going to turn it a rich darker golden brown. See tips if the chocolate goes very completely chalky.

The CWC cools to a solid at room temperature. It can be stored in a jar at room temperature and either chopped into chunks or reheated to a liquid depending on what you are using it for.