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Saturday, 28 May 2016

How to make Vegan White Chocolate

Vegan, Dairy-free, gluten-free, wheat-free.
It's been hard for me to find vegan white chocolate, so I decided to make some myself!
White chocolate is mainly made using Cocoa Butter.

What is Cocoa Butter-
Cocoa butter, also called theobroma oil, is a pale-yellow, edible vegetable fat extracted from the cocoa bean. Cocoa butter has a cocoa flavour and aroma.- Wikipedia

I was able to get my hands on the Choc Chick Cacao Butter from Ocado.
I have linked it below-

I love the flavour of white chocolate, and this chocolate is deliciously grated over desserts or even melted and drizzled over Ice-cream/to dip in your favourite fruits!

Only 4 ingredients, it's a MUST MAKE!

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Ingredients-
-2 Cups (436g) of cocoa butter
-120g of icing sugar
-1 & 1/2 teaspoons of vanilla extract
-160g of coconut oil
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Step 1- Pour some boiling water into the small saucepan and heat.
Place a bowl ontop creating a bain-marie and add in the cocoa butter.
Step 2- Allow the cocoa butter to melt fully, then add in the coconut oil. 
Make sure to keep the mixture moving using a metal whisk or fork. If you use a wooden spoon, this will apply moisture & you'll have to start again!
Step 3- Once both ingredients have fully melted, turn off the heat and add in the vanilla & sugar.

Step 4- Using an electric whisk, whizz up the ingredients until fully combined & smooth.

Step 5- Carefully pour the chocolate into a lined tray or tin, cover with cling film and place into the freezer.
The chocolate will take around 2 hours to set!
Make sure you keep the chocolate in the fridge, and it does have a tendency to melt if left out!

Once fully solid, remove from the freezer and enjoy immediately.
Keep stored in the Fridge in a sealed container. 

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Holly Jade
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10 comments

  1. Oh wow, I didn't think making vegan white chocolate would be as easy as this! I've only ever made dark chocolate using cacao powder, which I love. I do miss white chocolate sometimes so it's good to know making a vegan one is so easy :)
    Nicole xxx
    www.gingerkitchen.co.uk

    ReplyDelete
    Replies
    1. Wow that's cool. Wondering if we mix this recipe and the dark chocolate one we get z creamy milk chocolate

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  2. Good morning. I'm from Argentina. I wanted to know how many grams are approximately 3/4 cups of cocoa butter? Thanks.

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  3. Thank you for submitting this recipe. Sometimes I find recipes that call for vegan white chocolate and I have yet to find such a thing in the stores. (It never occurred to me that I could make vegan white chocolate.) Incidentally, most "white chocolate" is not chocolate at all. Most white chocolate is just fat and sugar. Your recipe uses cocoa butter -- the real deal! Outstanding. Really.

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  4. Can this chocolate be tempered in order to store at room temperature? Thanks!

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  5. Since you have to keep the chocolate in the fridge so it doesn’t melt, can this recipe be use for making chocolate cover items that usually can stay at room temperature?

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    Replies
    1. I haven't tried the recipe yet, but since both cocoa butter and coconut oil are solid (and very hard)
      at room temperature, I don't see why the two combined should melt at room temperature unless you are in a very hot climate.

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  8. Hi Holly,

    I tried to make this recipe and it didn't work out. What have I done wrong?

    I melted the cocoa butter, added the coconut oil, whisked the two together then added the remaining ingredients and whisked until they appeared mixed. Poured into a pan lined with parchment paper, covered with cling wrap and put it in the freezer. Took it out and the sugar and vanilla had "sunk" to the bottom, ie separated from the the coconut oil and coconut butter which remained at the top. I removed it from the pan and could literally just scrape off the icing sugar/vanilla mixture...

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