White Chocolate
Sugar or sweetener melts with water but not oil so that's why commercial companies have special machines to make the granulated sugar smooth and the process takes a few days. That's why homemade chocolates will be grainy, but they still taste good, and we can customize the chocolate and control the ingredients and quality. Tempered chocolates have a shiny and glossy look, a good snap and can be stored at room temperature. Tempering chocolates requires a work room condition of 64F or 18C with room humidity not exceeding 50% and must be stored at room temperature of 55-60F or 13-15C. So, no wonder it could not work for me as I live in a hot and humid climate. So, if you are like me, living in a hot and humid country, don’t bother with tempering unless you’re going to rely on air conditioners all the way from tempering to storage. But if you have a suitable climate and wish to do tempering of chocolates, there are tons of information on the internet. This is a simple process of making homemade white chocolate. The only downside is that these chocolates need to refrigerated or frozen and eaten straight from the fridge or freezer.
1. For best results, weigh the ingredients with a digital scale
2. Prepare the silicone molds.
3. Use a double boiler method over low heat. Bring a pot of water (1 inch high) to a simmering level and top with a suitable glass or steel bowl.
4. Add the cocoa butter and let it melt, stirring occasionally.
5. Add the powdered sweetener and stir to mix. It will not dissolve in oil as explained above.
6. Add the coconut milk powder, salt and mix for a while. The coconut milk powder I used were a bit coarse, so I grind it further in my multi grinder. If yours is very fine, then you do not need to do this.
7. Remove from heat and continue to stir for a while to bring down the temperature.
8. Transfer into a tall container or jug for easy pouring and avoid any splattering. Blitz with a handheld blender. This helps to make it slightly smoother.
9. Pour into the silicone mold and tap a few times. Top with nuts or unsweetened dried fruits of your choice then chill in the fridge or freezer until set.
10. Remove chocolates from molds and wrap with the chocolate wrappers. Store in a container and place in the fridge or freezer.
11. As mentioned above, I am unable to show you how to temper the chocolates as I live in a hot and humid climate. If you wish to temper your chocolates, please refer to the tons of information available on the internet.
[Total Servings = 10 @ 25 g each]
NUTRITION INFO PER SERVING
Total Carb = 1.0 g
Dietary Fiber = 0 g
Net Carb = 1.0 g
Calories = 150
Total Fat = 15.9 g
Protein = 0.6 g
This nutrition information is just a guide. Feel free to use your own macro calculation app for accuracy.
Recipe by lowcarbrecipeideas
Find more great recipes at lowcarbrecipeideasofficial.com
