An Easier White Chocolate Method
Vegan, Wheat Free, Gluten Free, Soya Free, Rice Free, Refined Sugar Free
Crohns, Coeliac & Endometriosis Safe
I have experimented with my white chocolate recipe a little more in the way that it is prepared, This method is 100% fool proof and will not go wrong. The other recipe you needed to take your time mixing and there was a fine line better the right consistency and it splitting but this one is simple and straight forward, Just in time for easter!
Ingredients:
3.5oz 100% raw cocoa butter
1 tsp vanilla bean paste
2oz unrefined icing sugar
2 heaped tsp almond flour
a couple pinches of salt
squirt agave nectar
Melt you Cocoa Butter by placing it into a bowl ontop of a pan of simmering water.
Whilst your cocoa butter is melting sift your icing sugar into a bowl.
Now your cocoa butter should look like this.
Slowly add your melted cocoa butter a tablespoon at a time into your icing sugar stirring the mixture each time you add your cocoa butter.
Half way through your mixture should look like this.
There is no signs of splitting or firming up because there is no direct heat this time.
Now it is time to add the rest of the ingredients.
Stir them all in thoroughly.
Your white chocolate is now ready for a mold or baking paper and a tray to harden.
Then put it in the fridge to set.
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