✨ Smooth Texture | Breaks into Squares | Melts in Your Mouth | Amazing Flavor ✨
Have you tried again and again to make vegan white chocolate – one that’s smooth, homogeneous, breaks into squares, melts in your mouth, and tastes amazing? 🍫
📌 Have you been disappointed time after time, watching the sugar stubbornly crystallize while the cocoa butter floats to the top like it owns the place? Do your ingredients seem to be fighting each other instead of blending harmoniously, like an orchestra without a conductor? 🎻🙃
✋ Hold up! You’re just two hours away from perfect vegan white chocolate – smooth, solid, snappable, and melt-in-your-mouth delicious!
I’m so excited to share this recipe! It took me months of trial and error, countless attempts, and mountains of cocoa butter before I cracked the formula for success. But before we get to the recipe, let's dive into the science behind it – because this is what will make or break your white chocolate. 👇
🔬 The Science Behind Perfect Vegan White Chocolate
❌ Why Does Vegan White Chocolate Fail?
💡 The problem: White sugar and cane sugar will NEVER properly blend with cocoa butter! Cocoa butter is pure fat, while sugar is water-based, and fat and water don’t mix. Even if you use powdered sugar, it will recrystallize in the fat, ruining the texture. 😬
✅ The solution: Use agave syrup (or maple syrup, though it darkens the chocolate). Since it's liquid, it won’t crystallize and will allow the chocolate to set properly.
📏 Perfect Ratios = Perfect Texture
Getting real chocolate texture is all about precision. Too much coconut milk powder will keep the chocolate from hardening, while the right balance ensures that smooth, snappable consistency.
🔥 Heating & Thickening Are Key
Without proper heating and thickening, the chocolate won’t set correctly. Follow the steps carefully!
Now that the science is clear, let’s get to the recipe! 🎉
📌 How to Make Vegan White Chocolate
👩🍳 Ingredients:
✅ 40g cocoa butter
✅1 teaspoon vegan butter
✅1 teaspoon liquid lecithin
✅50g agave syrup (light colour)
✅1 teaspoon coconut milk powder (or soy milk powder)
✅½ teaspoon high-quality vanilla extract
✅Pinch of salt
🔄 Instructions:
1️⃣ Melt cocoa butter in the microwave in short bursts.
2️⃣ Add vegan butter, lecithin, and vanilla seeds, stirring well.
3️⃣ Warm the agave syrup slightly, then mix it with coconut milk powder, vanilla extract, and salt.
4️⃣ Add the mixture to the melted cocoa butter and stir until fully combined.
5️⃣ Microwave for a few more seconds and stir again.
6️⃣ Refrigerate for 30 minutes until the mixture thickens but is still pourable.
7️⃣ Pour into a chocolate mold and smooth with a spatula.
8️⃣ Let sit at room temperature for 30 minutes, then refrigerate for at least 1 hour.
9️⃣ Wrap in foil and store in the fridge.
🚀 And just like that – perfect vegan white chocolate, no stress, no fuss!
Enjoy every bite 😋❣
RECIPE
Vegan white chocolate that’s smooth, melts in your mouth,and breaks into perfect squares!EQUIPMENT
About 100g (3.5 Oz) Chocolate Bar
- 40 gram cocoa butter
- 1 teaspoon vegan butter
- 1 teaspoon liquid sunflower lecithin see a note
- pinch vanilla powder optional
- 50 gram Agave syrup
- 1 teaspoon coconut milk powder *** or soy milk powder***
- ½ teaspoon pure vanilla extract
- pinch salt
- Place the chocolate mold on a plate or tray lined with baking paper. This way, the silicone mold will not stick to the bottom and ensure that the chocolate will break into cubes prematurely.
- Melt cocoa butter in the microwave for about a minute.
- Remove from the microwave and, if necessary, return for another 10-30 seconds until the cocoa butter melts almost completely. If there are some cocoa butter flakes left, they will melt while stirring.
- Add vegan butter, mix well.
- Add lecithin and mix well.
- sprinkle with vanilla powder and mix well.
- Heat agave syrup in the microwave for 10 seconds.
- Add coconut milk powder to the agave syrup and mix well.
- Add vanilla extract and salt and mix well.
- Add the agave mixture gradually to the cocoa butter, using a spatula, and mix well until combined.
- Return the mixture to the microwave for ten seconds, remove from the microwave, and mix well.
- Cool in the fridge for half an hour. After about a quarter of an hour, mix well and return to the refrigerator for another quarter of an hour - until the mixture is very thick but still pourable; mix well. * See note
- Gently pour the mixture into the chocolate mold, level it with a spatula, and cool to room temperature until it stabilizes a bit. (for about half an hour)
- Put in the fridge for about an hour until the chocolate hardens.
- Wrap in aluminum foil and keep in the fridge.
Alternatively, you can return the mixture to the microwave for a few seconds.
It is better to use liquid lecithin than granulated lecithin because it needs to be dissolved first, complicating the process.
You can add chili flakes, Atlantic salt, cookie crumbs, etc.: place the toppings on the chocolate mold and pour the chocolate mixture over it.
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