I’m cool with soy generally. I mean, there’s all kinds of weirdo stuff that goes on with soybeans in this country, but we’re not here to talk about that. I … more
I’m cool with soy generally. I mean, there’s all kinds of weirdo stuff that goes on with soybeans in this country, but we’re not here to talk about that.
I actually like tofu. And so do my kids. No biggie.
But for some reason, soy powder gives me the heebie jeebies. And I know that it’s pretty common to have a soy problem if you have a dairy problem. Since I really really like my finely ground almond flour as a protein type powder, I wanted to see if it could sub-in for the milk powder that is typically found in white chocolate.
And if you’ve never had really really good white chocolate, then you might rightly consider yourself a white chocolate virgin. ‘Cause the cheap stuff tastes like wax. And that’s a fact.
You’ll need to get yourself some edible Raw Cacao Butter. This … is Navitas Naturals Raw Cacao Butter. I live in a major metro area, but the first few places I looked didn’t stock this, so I had to order it.
It’s not cheap, but a little goes a long way. And when you compare it to buying super high quality chocolate, there’s no contest. Not only that, but try finding high quality dairy-free white chocolate. Go on.
And it has to be edible raw cacao butter, not cosmetic. It’s solid and smells like a dream.
I think it might be time for a kitchen scale. But it’s totally up to you. Except maybe you should get one. And a small offset spatula. Not that you need one for this recipe. It’s just that I’d just really like you to have one of those little kitchen workhorses.
This is what the cacao butter looks like when it starts to melt. There’s really no need for a double boiler here. Your microwave will do the trick. So you put it in at 70% power for 1.5 minutes. And stir stir stir.
Then another minute at 70%. And stir stir stir.
Maybe one more minute at 70%. Stir stir stir. If it’s nearly liquified but not quite, keep stirring. It won’t likely need another spin in the microwave.
Then add the confectioner’s sugar (more or less to taste is fine), the almond flour and vanilla bean paste if you have it.
See the flecks of vanilla? It’s the Nielsen-Massey Pure Vanilla Bean Paste.
I know it seems spendy, but when you consider the cost of actual vanilla beans, it’s an outright bargain. I have whole vanilla beans, but I’m afraid to use them because of how expensive they are. At this point, they’re more like expensive museum pieces. What good is that? A little vanilla bean paste goes a long way. This — I use.
You can totally use pure vanilla extract if you prefer. No flecks for you.
Pour it into something made of silicone. These little numbers are from a set of silicone measuring cups. I’m not big on silicone generally (I never ever use it for baking), so I was a little light on the silicone at first.
You can make it into a big chunk and then chop it up when you’re making white-chocolate-chunk cookies. Or pour it into molds and make some sweets for your sweetheart. Wait ’till you see what we’re going to do with our friends at Think Garnish for Valentine’s Day. Simple and affordable, but with just the right touch.
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- 4 ounces (112g) edible raw cacao butter, roughly chopped
- 2 teaspoons vanilla paste (or pure vanilla extract)
- ⅔ cup (76g) confectioner’s sugar
- 1 teaspoon (3g) finely ground almond flour
- ¼ teaspoon kosher salt
- Place the cacao butter in a medium-sized microwave safe bowl. Place in the microwave and heat on 70% power for 1 minute 30 seconds. Remove from the microwave and stir. Return to the microwave and heat again on 70% power for 1 minute. Remove and stir. Return and microwave again for 1 minute. Once the cacao butter is mostly liquified, continue stirring until the last small pieces have melted. It will be a thin liquid (see photo).
- Add the vanilla paste, confectioner’s sugar, almond flour and salt, and stir until smooth.
- Pour into some form of silicone molds (really any flexible container will do) and refrigerate (or leave at room temperature) for about 30 minutes, or until solid. Pop out of the molds and enjoy.
Go on. Have one.