Dairy free white chocolate.
Not the easiest request I have been asked about but I will definitely give this a go because I just love to experiment.
So I found one recipe which used soy milk powder, icing sugar, vanilla, salt and cocoa butter.
I just made this and it contracted during the setting process which is a fantastic sign because this will allow me to use it in moulds. Contraction of the chocolate setting process is so important as it allows the user to be able to get the chocolate out of the poly-carbonate moulds easily. So this is a great sign!!
Taste is the biggest issue with this recipe so far, the vanilla and salt were a bit too over the top for my liking which is easily fixed. The texture is completely different from normal white chocolate which has a smooth mouth feel and is creamy. The texture of this recipe was not like this at all. It was a bit grainy, this can be fixed with the help of a mortar and pestle or coffee grinder, but my main concern was the overall creaminess of the chocolate.
To help me out I bought a block of chocolate from a brand who make dairy free white chocolate and tasted their chocolate before hand. This was slightly more creamy and not grainy at all. This is what I would like to achieve.
So my next thoughts on this product is to add more fat that melts at the same temperature as our bodies, around 35-37 degrees would be perfect. Hopefully I can find some products which can be mixed easily with cocoa butter without sacrificing the temper that I already have from this recipe so far.
Some extra ingredients I may try are, coconut oil, more soy milk powders. Maybe there are different types or maybe I can find things with extra fat contents.
Having a chocolate background helps a lot with making chocolate. The chocolate is the easy part and I know how to treat cocoa butter and other important ingredients, thank goodness for that.
Here is a picture of the chocolate I made today, doesn't look too far off from what I need to establish!
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