White Chocolate
The key to great white chocolate is great ingredients, letting the flavors of cocoa butter, and milk powder carry the bar.
Ingredients
The simplest way to get all the best ingredients is to purchase our pre-measured white chocolate making kit (over there on the right hand side).
16 oz Cocoa butter
16 oz powdered dry milk
16 oz sugar
1 T vanilla powder
You can also consider adding a few ounces of milk fat (clarified butter) as is done by most professionals or even Cream powder or Buttermilk powder. Each makes a slightly different white chocolate.
Similarly you can add Oat powder for an amazing vegan white chocolate, or Goat’s milk powder if you don’t tolerate cow’s milk well.
Equipment:
A Melanger. Refining the ingredients into smooth chocolate is non-negotiable.
Basic kitchen gear
oven (for warming the dry ingredients)
heavy-bottomed pan (for melting the cocoa butter)
spatula
molds
How To:
Because there are no cocoa solids present, you don't have to worry about roasting, cracking or grinding any cocoa beans. You can go straight to your melanger for refining.
Place the melted Cocoa butter in your melanger drum. It is very helpful to have your solid ingredients warmed up to at least 110 F, including the drum. Slowly add the sugar and milk powder of choice into the melted cocoa butter while the melanger is running. Add the vanilla or clarified butter if you are using them. Refine in the Melanger until the chocolate is smooth and creamy. 24 hours works great.
After it is out of the Melanger, temper and mold up your chocolate into the shape of your choice.
Place into a cool, dry place to solidify and then unmold, usually about 24 hours later to be safe. This can be done in a refrigerator if you wish.
I have not found that white chocolate benefits from the resting like traditional chocolate, but I have found you need to protect it from heat and light a bit more or it can go "off".
Enjoy!
Arguably the best milk chocolate ever!