Delicious vegan white chocolate that isn’t “melt your face off” sweet with a nice balance of delicate vanilla, just enough sweetness, and a nice creaminess and cacao taste.
Cuisine American, French
Prep Time 30minutes
Resting Time 30minutes
Total Time 1hour
Servings 5large chocolate bars
175g(1 ¼ cup unmelted)food-grade cocoa butter pastilles
130g(1 cup)powdered sugar
50g(6 tbsp)coconut milk powder
4g(1 tsp)alcohol-based vanilla extractor vanilla powder, adjust to taste
In a medium-sized saucepan, add 2 inches of water and a large bowl on top of it to create a double boiler. The water should not be touching the bottom of the bowl. On the double boiler over medium-low heat, melt the cocoa butter until only a quarter of the pastilles are still unmelted. Remove from the heat and continue to stir until all the cocoa butter is melted and the temperature is between 40-45°C (104-113°F)
Sift together the powdered sugar and coconut milk powder.
Using either a full-sized blender or a stick blender, mix all the ingredients except the Mycryo on medium until smooth, scraping the sides of the bowl or blender container as needed. This should take 1 to 2 minutes. Transfer the chocolate back into the bowl you used previously.
Leave the bowl of chocolate at room temperature and stir from time to time until the chocolate reaches a temperature between 33-34°C (91-93°F).
Sprinkle the Mycryo on the surface of the white chocolate and stir with a silicone spatula until incorporated. Continue stiring the chocolate for 2 minutes without incorporated too much air. This creates a final product that will be shinier.
Test if your chocolate is properly tempered by dipping a piece of parchment paper in the chocolate and leaving it to set at room temperature for 2 minutes. If the chocolate is matt and starting to peel off the paper, your chocolate is in temper. If not, start the tempering process again by following step 1, 4 and 5.
Use immediately, or fill your prepared chosen mold with the white chocolate, using a piping bag as needed. Leave to set at room temperature until the chocolate looks solid and matt. Enjoy!
Store in a dry, dark, cool place. A temperature between 13-15°C (55-60°F) is ideal.
Chocolate takes up to 24 hours to completely set and harden to its full capacity.
Homemade Vegan White Chocolate https://berrybaker.com/vegan-white-chocolate/ January 2, 2021