Homogenous; Breaks into cubes; Melts in your mouth; Delicious
Have you, too, tried to make vegan white chocolate over and over again?
Has every experiment ended with frustration for you too?
Were you disappointed that the sugar crystallized, the cocoa butter didn’t combine with the other ingredients, and floated up arrogantly? Have you, too, felt – as if all the ingredients are in conflict with each other and refuse to merge? Like an orchestra without a maestro, where each instrument pulls in another direction?
Hold your horses! Your search has come to an end! Only two hours separate between you and a smooth vegan white chocolate with a homogeneous texture that melts in your mouth, breaks into cubes, and is so delicious!
I’m super excited to release this recipe! It took me a long time, countless attempts, and piles of cocoa butter until I reached a breakthrough and a formula that guarantees success!
Before approaching the recipe itself, let’s try to understand the chemistry behind the ingredients, which will determine whether your white chocolate will succeed or is doomed to fail;
Sugar: white sugar or cane sugar will never merge with cocoa butter! Here is why: cocoa butter is pure fat, while sugar is mainly water. Fat and water will never mix; they need a mediator, an emulsifier like lecithin. Moreover, as soon as white sugar (or cane sugar) comes in contact with fat, it crystallizes!
Inverted sugar will solve the problem, but it’s not easy to get; plus, it has an aftertaste.
Adding liquids to the sugar or using corn syrup or glucose will prevent the sugar from crystallizing, but it will prevent the chocolate from hardening, which means you can forget about breaking it into cubes: the solution – agave or maple syrup. However, maple syrup darkens the chocolate, while light agave syrup yields chocolate with a whitish hue.
Ratios of quantities: to get vegan white chocolate that hardens and breaks into cubes, you have to be accurate with ratios of quantities; Adding too much coconut milk powder and like will prevent the chocolate from hardening.
Fusion: it is essential to heat the ingredients to ensure their fusion.
Condensation: The mixture must cool and thicken before pouring it into the mold. If you don’t follow this step, at best, you get a smooth texture, but most likely, the ingredients and flavors won’t blend well, and the chocolate won’t harden.
Once you understand these principles, the path to making excellent vegan white chocolate is paved for you! So let’s get started by jumping to the recipe 🙂
Enjoy, and let me know how it turned out 😋 ❣️
RECIPE
Vegan White Chocolate Smooth, Breaks Into Cubes, Melts, DeliciousEQUIPMENT
About 100g (3.5 Oz) Chocolate Bar
- 40 gram cocoa butter
- 1 tsp vegan butter
- 1 tsp liquid sunflower lecithin see a note
- pinch vanilla powder optional
- 50 gram Agave syrup
- 1 tsp coconut milk powder *** or soy milk powder***
- ½ tsp 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, 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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