Homemade White Chocolate Recipe (that really works!)
✔ vegetarian ✔ nut free ✔ additive free
Don't believe what they tell you - you can make white chocolate at home and it will taste creamy and sweet, like proper white chocolate such as Milkybar, Lindt or (with vanilla) Green & Black's.
I've read numerous blog posts that tell you you can't make delicious white chocolate at home, for example 'Don't bother making white chocolate unless you want to melt it and mix it in with other stuff. Eating it raw isn't so nice.' Other sites claim that their white chocolate is delicious, but when you try their recipes, the results just don't taste like white chocolate should.
The problem is that these cooks are using the wrong type of cocoa butter. The trick to creating the perfect white chocolate is to use deodorised cocoa butter. The rich flavour of the regular type overpowers the milk and sugar, which are the main flavours people like to detect when enjoying white chocolate. If you use the recommended cocoa butter, then the resulting chocolate will be sweet, creamy and delicious - the perfect contrast to plain.
60g deodorised cocoa butter
2 tbsp sweetened condensed milk
1 tbsp full cream powdered milk (optional)
1 vanilla chip or 1 tsp vanilla seeds
You will need chocolate moulds, yoghurt pots or plastic cups.
makes just over 100g
(e.g. two 80 x 100 x 9mm bars)
1. Start with a cool, dry kitchen.
2. Place the cocoa butter and vanilla chip in a heatproof bowl above a pan of boiling water. Stir from time to time, until melted. This usually takes 5-6 minutes.
3. In a small cup, dissolve the powdered milk into the condensed milk. This thickens the condensed milk and helps get more milk into the chocolate. However, don't worry if you don't have milk powder, the chocolate will be delicious and creamy with the condensed milk alone.
4. Spoon the milk mixture into the molten cocoa and stir. The mixture is likely to look a horrible mess and you may wonder if it will ever combine - trust me, it will during the next steps.
5. Being careful to wipe any condensation off the bottom of the bowl, pour the mixture onto a slab, using a scraper and/or palette knife to ensure that it doesn't run off the edges.
6. Cool the mixture by working it back and forth with the scraper. Repeatedly spread it out to increase the surface area then scrape it back together. If the mixture doesn't start to thicken after five minutes, try opening a window to cool down your kitchen.
7. If you're happy with the flavour, then once the ingredients have combined smoothly and reached the texture of margarine, scrape it back into the bowl and return to the pan. You shouldn't need to return the water to the boil; a gentle heat will suffice.
8. Stir until the chocolate is just thin enough to pour, or slightly thicker if you're going to use it for coating/filling. Allowing the chocolate to become too thin could cause the ingredients to separate in the mould.
9. Pour into moulds or use as directed in your recipe.
10. Immediately transfer the chocolate to the fridge to set.
11. After one hour, remove the moulds from the fridge and carefully pop out the chocolate.
12. Store in the fridge for up to five days.
Feel free to link to and summarise this post, but please do not reproduce it. I worked hard to develop this recipe.+