Ingredients ?

Cocoa butter 140g

Animal cream 44g

Sugar 60g

Milk powder 60g

How to make handmade white chocolate ?

Chop the cocoa butter and put it into a container with absolutely no water (absolutely no water = no moisture)

Select a small pot, pour in 40g of light cream and granulated sugar and milk powder, stir well and then simmer over the lowest possible heat, if you use a gas stove, it is best to stay away from the fire, so that the pot heats up slower, and if you use an induction cooker, use the keep-warm mode

Simmer the mixture until the sugar is completely melted. The syrup needs to be smooth and creamy, and not too thick. (It's absolutely fine to boil the syrup according to the recipe I've given you, but don't change the amount of syrup you use. The syrup and cocoa butter will not blend, this is normal, don't worry, keep the water temperature below 80 degrees Celsius, if you don't have a thermometer, just make sure that the water is not boiling, and that no steam will come out

Stir until all the cocoa butter is melted, then remove it from the hot water

Switch to another pot and add cold water, in winter, you can just use tap water, in summer it's best to use refrigerated water. Cool the mixture under water while stirring rapidly until the syrup is dispersed into tiny beads, evenly distributed in the cocoa butter liquid, and the mixture is slightly thicker, then add 2g of the light cream and continue to stir rapidly until the light cream is evenly distributed

Continue to cool the mixture under water until it is very thick and cakey, with lots of small air bubbles. Add the other 2 grams of light cream and stir well

Put the mixture in a bowl of hot water again and heat it under water, basically the residual heat of the water is enough to see that the bottom of the mixture is partially melted, then remove it from the hot water and stir it quickly at room temperature (no need to heat or cool the mixture under water).

The mixture will look like half-melted ice cream, and this is the key to the success of the process! Step 9 in professional terms is called tempering, this time the temperature is very important, if the water is too hot, then the mixture will become very thin, the cocoa butter will precipitate part of it, that is, the emulsification failed, but also need to be re-cooled to a paste in the water and then tempering, and the finished product texture is not smooth enough. So steps 9 and 10 must be careful, the water temperature can not be high

The mixture thoroughly stirred well after the picture will become a fine lubricating white chocolate liquid, such a chocolate liquid is the result of the successful emulsification, you can directly into the mold mold shaping, making the finished product of the chocolate

Pouring into the mold into the refrigerator to chill, and wait for it to solidify thoroughly

This time White chocolate, even if you melt it again, there will be no separation of oil and water phenomenon Oh

(mold ah: Madeleine shell cake mold ? kitten paw cake mold ? Founder is a variety of: cupcake molds)

White chocolate after 3 hours of refrigeration.

Tips

1. The 4 grams of light cream is the key to the whole process! The first time you add it is when the two liquids are evenly distributed but not blended, and the light cream can increase the affinity between them. The second time to add, is in the chocolate paste viscous and bubbles, this time into the light cream is the key to emulsification, so that the two liquid particles more closely integrated, but also the white chocolate re-melting will not be separated from the oil and water of the key once!

2, sugar can not be replaced by other sugar, I came from the failure, tried sugar, tried sugar syrup, tried powdered sugar (the most pitiful, commercially available powdered sugar contains a lot of starch, the good chocolate into a sticky paste is very nauseating), we do not have to go through a detour, and do not have to worry about sugar is not soluble in chocolate, with light cream boiled sugar syrup can be solved to remove the recipe for milk powder, replaced with part of granulated sugar, but also to solve the problem, the milk powder can be used to reduce the sugar content of the chocolate. , replacing it with some of the granulated sugar, which also becomes the method of sweetening dark chocolate.

3. If you have a food processor at home, it is best to grind the sugar, which can speed up the boiling of the syrup and reduce the proportion of caramelized sugar. Of course no does not matter, not very important, only the time to boil the syrup will be longer, be sure not to big fire, be careful of the bottom of the Hu!