Cocoa butter140g

Animal whipped cream 44g

60 grams of sugar

60 grams of milk powder

Handmade white chocolate?

Chop up cocoa butter and put it in an absolutely anhydrous container for later use (absolutely anhydrous = even wet).

Choose a small pot, pour 40 grams of whipped cream and granular milk powder, stir well and cook with minimal fire. If you choose a gas stove, it is best to stay away from the flame to slow down the heat of the pot. If you use an induction cooker, please use a heat preservation file.

Boil the mixture until the sugar is completely melted, so that you can dip some chopsticks to taste it. Cream syrup needs to be smooth and delicate, not too thick (it is absolutely no problem to cook strictly according to the formula I gave. Please don't change the dosage at will. Boiling syrup is the most important step, and a little carelessness will easily lead to the failure of making the whole pot of chocolate.

Pour the boiled syrup into a cocoa butter container.

It is normal that syrup and cocoa butter will not mix when heating without stopping stirring. Don't worry. If there is no thermometer, just make sure that the water does not boil and the steam does not come out.

Stir until the cocoa butter is completely melted, and then take it out of the hot water.

Change the basin and add cold water. Tap water can be used in winter, and it is best to use frozen water in summer. Cool the mixed solution with water and stir quickly until the syrup is dispersed into fine beads and evenly distributed in the cocoa butter solution, and the mixed solution is slightly viscous. At this time, add 2g whipped cream, and continue to stir whipped cream quickly until whipped cream is evenly distributed.

Continue to cool and stir until the mixture is very viscous and cake-paste, and many small bubbles are generated. Add 2g fresh cream and mix well.

Put it into a hot water basin again and heat it in water to make the residual temperature of water basically enough. After the bottom of the mixture melts, take it out of hot water and stir it quickly and evenly at room temperature (without heating or cooling in water).

The mixture in stirring is a bit like semi-melted ice cream, which is the key to success! The ninth step is called temperature regulation in technical terms. At this time, the adjustment of temperature is very important. If the water is overheated, the mixed solution will become very dilute, and some cocoa butter will be precipitated, that is, emulsification failed. It needs cooling before it can be pasted again, and the finished product is not smooth enough. So be careful in steps 9 and 10, and the water temperature cannot be high.

After the mixture is fully stirred, it will become a fine and lubricated white chocolate solution as shown in the figure. This chocolate solution is the result of successful emulsification, and can be directly poured into a mold to form a finished chocolate product.

Pour into the mold and refrigerate until it is completely solidified.

At this time, even if you melt the white chocolate again, there will be no oil-water separation.

(mold: Madeleine shell cake mold? Cat claw cake mold? Founder is all kinds: cupcake mold)

White chocolate is refrigerated for 3 hours.

skill

1, that 4 grams of whipped cream is the key to the whole process! The timing of addition must be correct. The first addition is in the state that the two liquids are evenly distributed but not fused. Whipping cream can increase their affinity. The second addition is after the chocolate paste becomes sticky and bubbles appear. At this time, the addition of whipped cream is the key to emulsification, so that the two liquid particles can be more closely combined, and it is also the key to prevent oil-water separation when white chocolate melts again!

2. White sugar is irreplaceable by other sugars. I came from failure, tried soft candy, tried syrup and tried powdered sugar (the most deceptive thing is that powdered sugar on the market contains a lot of starch, which makes good chocolate sticky and disgusting). Don't take detours, and don't worry about the problem that sugar is insoluble in chocolate. You can solve it by boiling syrup with light cream. Remove the milk powder from the formula and replace it with some sugar, which will turn into dark chocolate.

If there is a food processor at home, it is best to grind the sugar, which can speed up the boiling of syrup and reduce the proportion of sugar coking. Of course, it doesn't matter if you don't. Not very important. It just takes a long time to boil syrup. There must be no fire. Be careful!