Chocolate Vegan Butter
One of the benefits of Vegan Butter is that since you’re building it up from scratch, you can have full control of what you want it to be. It doesn’t have to go down the route of completely replicating traditional butter if you don’t want it to. Why would you want to replicate the texture of butter but not necessarily the flavor? Frostings and short doughs such as tart dough, pie crust and shortbread come to mind. You have much more variability in your end result if you can control flavor through your actual fat in addition to other ingredients. Imagine chocolate croissants where the butter is replaced with a fat that has the texture and flavor characteristics of both chocolate and butter. This is the reason I developed Chocolate Vegan Butter. Oh and you can spread it on toast too.
Due to the different melting temperatures of cocoa butter and coconut oil, it's not possible to substitute coconut oil for the cocoa butter in this recipe and have the texture resemble traditional butter. In this case it would be excessively soft so it's not recommended.
Learn more about the food science behind Vegan Butter.
Chocolate Vegan Butter Recipe
¼ vanilla bean (or ½ teaspoon vanilla extract)
1) Curdle the soy milk
2) Whisk together the flavor building ingredients
3) Whisk in the final ingredients
4) Transfer the Vegan Butter to a mold so it solidifies
Get a price on the Liquid Soy Lecithin I Recommend at Amazon.
A guide to ethical chocolate https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=&cad=rja&uact=8&ved=2ahUKEwjVvZCxuqLsAhXZJDQIHU8uAFIQFjAAegQIAxAC&url=https%3A%2F%2Fgrist.org%2Ffood%2Fa-guide-to-ethical-chocolate%2F&usg=AOvVaw0YjftWienSJmp9gIw52OEA
Going to try now
I'm honestly not much of a chef but you know I'm gonna try these when I get home!
wow seriously! Yum. the chocolate mixed in with this butter is probably so good. Going to try this recipe tomorrow.