NOTE: watch for changes in colour and consistency of the cocoa butter it might
be slowly dropping in temperature and solidifying in the Premier Chocolate
Refiner.
Should this happen, use a hair dryer on high setting, warm the drum of the
refiner, never exceeding 140°F/60°C.
3.
Next, add the sugar, 100g - roughly ½ cup at a time, making sure it is fully incorporated
before adding more.
4.
Let the mixture process for about 1 hour or until smooth.
5.
Slowly add the milk powder until well-incorporated, carefully scraping the sides of the
drum. If using freeze-dried fruit, pulse-crush in a Mixer-Grinder for 1 minute before
adding to drum.
6.
Let the white chocolate refine for at least 10 hours.
7.
Cut the vanilla beans lengthwise and scrape the seeds out (never use vanilla extract as
any liquid will cause your chocolate to seize), add them to the refined white chocolate
and let run covered for an additional 30 minutes.
8.
Once the desired consistency of the chocolate has been reached, proceed with
removing the contents of the drum to temper or store as needed.
9.
Temper the chocolate and shape into molds, then place in refrigerator until solid,
approximately 10-15 minutes.
Yield:
Approximately 1kg/2.2lbs, equal to 10 x 100g bars.
Storage:
Up to 6 months in a cool, dark, well-ventilated and odourless place in an airtight container.
Vegan Golden Milk Chocolate
A surprisingly fresh, dairy-free white chocolate, combining the health benefits of turmeric and
baobab with the sweetness of coconut and cardamom.
Ingredients:
▻▷
240 g
1 cup + 1 tbls
39%
Cocoa butter
▻▷
210 g
1 cup
35%
Granulated white cane sugar
▻▷
90 g
1 cup
14%
Toasted unsweetened coconut shreds*
▻▷
60 g
½ cup
10%
Lightly roasted cashews