Vegan White Chocolate Smooth, Breaks Into Cubes, Melts, 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!
Equipment
Ingredients
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
Instructions
- 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.
Notes
You can use coconut cream powder as well, it's the same effect as coconut milk powder.
Instead of melting the ingredients in the microwave, you can do it in a double boiler (Bain Marie).In case the mixture thickened to a spread level, as in the photo below, you need to spread it in the mold slowly and gently, so there are no holes and cracks in the chocolate - while a mixture that has thickened but is still pourable - fills the mold completely and homogeneously.
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.
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. Tried this recipe?Let us know how it was!