How to Make and Temper your Own White Chocolate
This White chocolate has the snap that you want from a good bar of chocolate. It is dairy-free, gluten-free, and it customizable to your taste and preference. With a nice taste of vanilla, hint of salt, and subtle sweetness, it has a great taste.
Prep Time10 minutes mins
Active Time1 hour hr
Cooling Time3 hours hrs
Total Time4 hours hrs 10 minutes mins
Course: Snack
Keyword: Chocolate, Cocoa
Temperature Gauge
Glass or metal bowl
Whisk
- 175 g cocoa butter deodorized
- 130 g powdered sugar
- 50 g coconut milk powder or soy milk
- 4 g vanilla extract or paste
- 4 g Cocoa butter powder
- pinch of salt
Over a double boiler, melt cocoa butter until most are melted. Stir with a silicone spatula.
Keep stirring until it's between 104-113°F (40-45°C)
Sift the powdered milk and powdered sugar and add to the cocoa butter. Blend using a stick blender or blend in a high-speed blender.
Add the vanilla paste, vanilla extract, and salt and stir in.
Continue to stir until all is melted and temperature is between 91-93°F (33-34°C). Add the powdered cocoa butter and stir to cool to a further 84-86°F (29-30°C).
Test if you tempered it right by dipping a parchment paper into the white chocolate mixture and putting in the fridge for 2 minutes. If it has a "snap" when it breaks, you did it right. If not, then you will have to heat it and cool it again using the temperatures above.
Once tempered, pour into the molds and let cool to room temperature. Then pop out of the molds.