The beautiful ivory tiles will be the decoration of any celebration. By the way, both white and dark and milk chocolate are produced according to almost identical recipes with slight nuances in the ingredients. White chocolate is made from sugar, cocoa butter and milk, but no cocoa beans are used. And while many chocolatiers still don't recognize these cloud-colored sweet bars as chocolate, it's still loved and used consistently in desserts, ice cream and other delicacies.
It is necessary
-
- ¼ cups of cocoa butter
- 1 teaspoon vanilla extract
- 1/2 teaspoon soy milk powder or 1 teaspoon full fat milk powder (optional)
- ⅓ cups of powdered sugar
- ¼ cups milk powder
- a pinch of salt
Instructions
Step 1
In a steam bath, melt the cocoa butter in an iron bowl and simmer for a minute.
Step 2
Once the cocoa butter begins to melt, add the icing sugar, soy milk powder (or full-fat milk powder), salt, and vanilla extract.
Step 3
Mix well and wait until all ingredients are completely dissolved in the oil. You should have a smooth, viscous, yellowish creamy paste.
Step 4
Pour the mixture into curing molds. Pour very slowly to avoid air bubbles.
Step 5
Place the molds in the refrigerator for at least 4 hours. Place the chocolate on the middle shelf of the refrigerator to harden evenly on all sides.
Step 6
After 4 hours, remove, separate from the mold and place the chocolate in an airtight container. This way, homemade chocolate can be kept in the refrigerator for about 2 weeks.
