{"id":1160,"date":"2016-03-20T11:38:03","date_gmt":"2016-03-20T03:38:03","guid":{"rendered":"http:\/\/www.mylalalife.com\/?p=1160"},"modified":"2016-03-20T11:38:03","modified_gmt":"2016-03-20T03:38:03","slug":"white-chocolate","status":"publish","type":"post","link":"https:\/\/lalaskitchen.net\/?p=1160","title":{"rendered":"White Chocolate"},"content":{"rendered":"

It’s not uncommon to hear that commercial white chocolate in the shops is a chemical shit-storm. It doesn’t help that white chocolate is deemed not being a true chocolate as it doesn’t contain cocoa. All this doesn’t matter to my eldest who just loves the stuff. I’ve seen milk and dark chocolate made in the Thermomix but not white chocolate so in the lead up to Easter, I thought it would be appropriate to try and make it. The ingredients suggest this is still a sometimes treat, but it’s nice to know what is in it.<\/p>\n

This recipe is not re-shaping existing chocolate; its using ingredients, and only a few ingredients as well! I used an Easter themed mould that I scored for free a few years ago with a food magazine (and I had every intention then to try and make chocolate too) and I think they’ll be great to use as an Easter cupcake topper. Or alternatively according to my little man, they are just as nice eaten on their own. Thanks to him also for creating the background scene for the chocolates \ud83d\ude42<\/p>\n

\"branded\"<\/a>Prep and Cooking Time<\/strong> – 15\u00a0minutes + chilling time<\/p>\n

INGREDIENTS<\/strong><\/p>\n

\u2013\u00a0150g raw cacao butter, at room temperature<\/div>\n
\u2013\u00a060g soft icing sugar<\/div>\n
\u2013\u00a02 Tablespoons milk powder<\/div>\n
\u2013\u00a01 teaspoon vanilla essence<\/div>\n

 <\/p>\n

EQUIPMENT<\/strong><\/p>\n

\u2013 chocolate mould of choice<\/p>\n

METHOD<\/strong><\/p>\n

Break cacao butter into small pieces; the smaller the better (if you have melt sized pieces like I did, you can skip this step). Grate butter 3 sec \/ speed 8<\/strong>. Scrape the sides of the bowl.<\/p>\n

Melt butter\u00a07 mins \/ 37oC \/ speed 2<\/strong>. Scrape the sides of the bowl again. If you find your butter hasn’t completed melted, re-do this step again for another 2 minutes. It should look like clear oil.<\/p>\n

Add icing sugar and milk powder. Continue melting and mixing\u00a05 mins \/ 37oC \/ speed 1<\/strong>.<\/p>\n

Add vanilla essence and mix\u00a02o sec \/ speed 4<\/strong>.<\/p>\n

Pour white chocolate mixture into your chocolate moulds and leave in the fridge to harden and set.<\/p>\n

\"kbd\"<\/a><\/p>\n

NOTES AND VARIATIONS<\/strong><\/p>\n

While I have made a plain white chocolate, you can get creative with your chocolate moulds. I envision in the future using milk and white chocolate to make Top Deck (layered) or\u00a0Marble (swirled) chocolate. You can also add essences, peels, nuts and fruits to your mix.<\/p>\n

This recipe was inspired by Cupcake Project’s ‘How to Make White Chocolate in Less than 5 Minutes<\/a>‘ recipe<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

It’s not uncommon to hear that commercial white chocolate in the shops is a chemical shit-storm. It doesn’t help that white chocolate is deemed not being a true chocolate as it doesn’t contain cocoa. 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