Vegan White Chocolate
Commercial vegan white chocolate is relatively difficult to find but is an extremely versatile ingredient to have in your kitchen. Luckily, white chocolate's main ingredient, cocoa butter, is easy to find at affordable prices on the internet if you can't find it at your local health food store. A touch of soy milk powder and vanilla extract enhances depth of flavor in this chocolate.
Earlier attempts at making this Vegan White Chocolate recipe have resulted in excessively grainy bars due to the absence of industrial chocolate making equipment. A few extra steps will ensure this bar is as smooth as possible. Grinding your soy milk powder in a rotary coffee grinder will make the powder granules as small as possible and cause them to not be as noticeable on the palate. Tempering the chocolate to ensure proper fat crystal formation is the other crucial step to ensuring a smooth, high quality bar. Once you've mastered these steps you can add flavorings like cardamom, matcha, cinnamon and ginger powder for a truly outstanding vegan white chocolate.
Find more White Chocolate recipes on Veganbaking.net
Vegan White Chocolate Recipe1 teaspoon soy milk powder
¼ cup + 1 Tablespoon confectioners sugar
pinch of salt
2.1 ounces (1/3 cup) cocoa butter
½ teaspoon vanilla extract, alcohol-based
1) Grind the soy milk powder then sift it with the confectioners sugarTo ensure your chocolate is as smooth as possible, run the soy milk powder through a rotary coffee grinder. Sift the soy milk powder, confectioners sugar and salt into a medium mixing bowl and set aside.
2) Whisk together the cocoa butter, soy milk powder, sugar and vanillaAdd the cocoa butter to a small saucepan and melt over medium heat. Alternatively, the cocoa butter can be melted in the microwave. Transfer the mixture to a double boiler and whisk until smooth. Whisk in the soy milk powder, confectioners sugar and salt mixture followed by the vanilla extract. Continue whisking until smooth.
3) Temper the chocolateThis process is critical when making chocolate that has a smooth mouthfeel and has that snap when you break a piece of it off. If you're not going to temper than you shouldn't make chocolate because the grainy texture won't make it worth the effort. Tempering is really easy with a double boiler and a good thermometer. Once you grasp the theory it becomes even easier.
Tempering is all about encouraging the fat to solidify, also known as crystallize, a specific way that results in dense, not too jagged crystals that pack together tightly. The result is chocolate that is dense, smooth and breaks with a snap. Tempered chocolate is also more resistant to bloom which is when fat crystallizes on the surface of the chocolate that resembles white dust.
There are 6 known fat crystal types in cocoa butter: Forms I, II, III, IV, V and VI. In tempering, the specific desired type of crystals, known as Form V crystals, melt at a temperature of 90F (32C) for dark chocolate and about 87F (31C) for white chocolate. We encourage, or seed these tiny crystals into our chocolate by first melting all other undesirable forms that melt at other temperatures. The crystal forms that melt at lower temperatures than Form V are Form I through Form IV and the crystal form that melts above Form V is Form VI. Bringing the mixture to a temperature of 120F (49C) melts all Forms. Think of this step as hitting the reset button on your chocolate so now you have a clean slate as far as the fat crystals are concerned. Now you need to bring the chocolate down to a low temperature so all of the fat Form types have been initiated. Bringing the temperature down to about 79F (26C) ensures this. We then increase the temperature until the Form V crystals have been melted which is 87F (31C) before pouring the chocolate. After the chocolate is poured into the mold it's important to let it sit at room temperature and not immediately be placed in the refrigerator. This ensures the Form V crystals have time to develop.
In summary: bring the mixture up to 120F (49C) while whisking frequently. Remove the bowl containing the mixture from the double boiler. Place the mixture in the refrigerator periodically and whisk occasionally to allow the mixture to reduce to 79F (26C). Now place the mixture back on the double boiler and bring it up to 87F (31C). If you overshoot and the temperature goes past 89F (32C), start the tempering process over.
Learn more about how to temper chocolate.
4) Pour the vegan white chocolate into a moldPour the mixture into your preferred chocolate mold. You can order chocolate bar molds online or get creative pour the chocolate ½ inch high in paper cups. Lift your mold up about an inch or so and drop it onto the counter top a couple times to release excess air bubbles. Allow the chocolate to solidify at room temperature overnight if possible to allow it to crystallize properly. If your kitchen is too hot for the fat to solidify then place it in the refrigerator after about 30 minutes. Remove the white chocolate from the mold and store it in an air tight container for up to 6 months in a cool, dark place. This recipe makes 3.5 ounces of Vegan White Chocolate.
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I love how you explain what you use to make it and how
have to try
Is this based of Hannah's white chocolate from the Bittersweet Vegan blog?
You can also use vanilla powder and you won't have to worry about any clumping from the vanilla extract.
I have had trouble in the past with my vegan chocolate baking out of things like cookies because of they very low melting point mine had. I haven't done a true temper but I was careful and it still had the snap/shine of tempered chocolate once it was molded and wasn't crumbly (except in the batch where I used vanilla extract and not vanilla powder)
Have you had any issues with the chocolate melting out of baked goods? It tasted great and would be nice to dip fruit/biscotti in but I'd really like a vegan white chocolate I could bake with! I think I even tried freezing the chocolate chunks before I baked with them and that didn't work either...
anyway, I can't wait to try your recipe!
Hi, I can't find water free vanilla basis here in Brazil, could I make it with vanilla paste? In this case, what amount would it be? Great site! Thanks.
Soy milk powder substitute
For Katy below living in India: use coconut milk powder. Easy to find, cheap and creamy! Goodluck :-)
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!
Milk Powder Substitute
I live in India where vegan milk powders are not available. Is there any substitute that you can suggest? Or any homemade milk powder recipe? Thank you so much!
It's "palate", not "palette".
Soy milk powder
Thanks for sharing! I tried making white chocolate once but without a recipe and the result... Well, not great:s . I'm sure it will turn out better this time:) for those of you that can't get soy milk powder, I buy mine from iherb. It's called better than milk: http://iherb.com/p/31943?rcode=dij596 . They have fast delivery and a good selection in vegan products. If it's your first time shopping with them you can use discount code dij596 :)
Thanks a bunch for this post! I used the tempering information to make a honey sweetened version. It's unbelievable the difference tempering can make. Thanks a ton! :)
looks to die for - just a quick question
like a lot of the commenters - i cant seem to be able to get my hands on soy milk powder. i thought about replacing that with nougat powder. think it'll work?
I was wondering if this would work without the the powder? I don't have any one hand and really want to make some white chocolate macadamia nut cookies. I will not be eating the chocolate alone, so I didn't know how it was effect the texture/taste. Thanks Mattie!
at what point do you add the sugar/soymilk powder? After step 3, before pouring it into the mold?
Wonderful! Thank you!
This was so easy (and I am NOT a candy maker)!! I made mine with rice milk powder, vanilla powder and organic cane sugar all ground in a coffee grinder. It turned out a little grainy but I think it's because I didn't have an accurate enough thermometer for the tempering stage. Thanks for the awesome recipe :)
I do have a question about remelting and using for coating things... It's pretty thin and doesn't make a very good covering. Is there anything I could do about that?
This is pretty similar to the recipe I use. I've found also that powdered vanilla works better than extract and powdered sugar with arrowroot instead of cornstarch does create that grainy texture.
I was wondering though if you had any experience tempering this chocolate...? I could not get mine to temper at all and just ended up 'ruining' a lot of molded chocolates.
This is great! Could this work with shea butter too?
vegan white chocolate
After reading these comments, I wonder if I can substitute sugar with brown rice syrup. Anyone? If not, I will experiment and let you know later
Hey, thanks for the recipe! I tried making it a few times (with caster sugar, not powdered), and I find that the crystals will not dissolve no matter how much I stir. I always get a block of gritty chocolate. Any suggestions?
I just tried this recipe, and found that after I added the powdered sugar/soymilk powder/salt mixture to the melted cocoa butter, it got all gritty. I think it's my organic powdered sugar, which seems to not dissolve for some reason. Can I use ultrafine sugar instead of powdered or is the cornstarch ingredient in powdered sugar necessary for this recipe? I also used vanilla powder and had no problems with texture.
Any suggestions to help with the gritty sugar would be greatly appreciated! Thanks, Rachael :)
Awesome and Easy!
This recipe is SO EASY and it turned out delicious, creamy, smooth and easy to use in other recipes... (like white chocolate peanut butter blondies)
I will definitely be making this more, and in fun shapes to share as a yummy gift.
Thanks for the great recipe!
Thrilled to find this recipe! My advice is to weigh the ounces of cocoa butter before placing it in the saucepan rather than using a measuring cup. I made my own powdered sugar in the food processor (after an unsuccessful attempt with commercial powdered sugar with a slightly different recipe) which, in retrospect, shouldn't be necessary with this recipe. Things were going beautifully until I added the vanilla extract and the batch immediately clumped up and separated. So, next time I will just skip the vanilla extract and call it good.
Vegan white Chocolate is hot!
Thanks for sharing this recipe. I wonder if I could replace soy with rice milk or almond milk in the same proportions. And I bet a lot of soy-intolerant people would appreciate the tip too.
Also, bulkfoods.com is quite cool for cheap bulk ingredients sourcing.