Tuesday, April 9, 2013

Vegan White Chocolate, Part II

As suspected during my last attempt at making vegan white chocolate, the graininess I experienced seems to have been mostly the result of using vanilla bean for flavouring.

For my second attempt, I didn't have vanilla bean on-hand, so I used vanilla extract in its place, adding that to the measuring cup for the cocoa butter, before topping it up with liquefied cocoa butter in the amount specified. I chilled in the fridge to set and am extremely pleased with my results! There's a thin coating of bloom on the white chocolate, but the rest of it is beautiful, lacking in graininess, and has a fantastic "snap". I love this stuff.

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