vanilla / soy milk powder
I have used this recipe and was really impressed but have a few questions:
1) I can't find and vanilla essence that is entirely water free - I'm not sure if this is just something that it's hard to find in England or if a little water is ok? When I made it I used the seeds from a vanilla pod but this would be expensive to repeat regularly.
2) I found the chocolate to be a little powdery and not as creamy as I was hoping. I wondered if this is due to the use of icing sugar and soy milk powder. If people ask I tell them that I am a vegan but in reality I eat ahimsa (this means that I will eat milk/eggs if they come from animals who will never be killed and whose off-spring will live out their full lives also.) There are a couple of ahimsa farms in the UK so I can access ahimsa milk; I am aware that sometimes chocolate is made with condensed milk and was wondering if by condensing some of my milk with sugar to make sweetened condensed milk I could then use this to give richness and substance to the chocolate. Do you think this would work? Could you give me any advise on quantities? White chocolate is one of the things I miss most since I gave up commercial milk products and I would love to be able to recreate a really creamy flavour!
3) How much difference does the quality of the cacao butter make? Do you think this could be the problem with my chocolate?
Thanks a lot - this website has improved my enjoyment of food and cooking no-end!