Technically White chocolate is not chocolate at all as it has not cocoa solids in it, but a lot of people have been asking for a recipe, so here it is.
- 16 oz Cocoa butter
- 1 t lecithin
- 14 oz powdered dry milk (yes, this is what the professionals use)
- 14 oz sugar (powdered yourself, the prepowdered has cornstarch that makes the chocolate gummy)
- You can also consider added a few onces of milk fat (clarified butter) as in done by most professionals. It makes a slightly differant white chocolate.
Because there are no cocoa solids present, you don't have to worry about roasting, cracking or grinding any cocoa beans. You can go straight to the Santha for refining.
- Place the melted Cocoa butter in your Santha Wet Grinder. It is very helpful to have your solid ingredients warmed up to at least 120 F, including the Santha drum.
Slowly add the 14 oz of sugar and 14 oz of milk powder into the melted cocoa butter while the Santha is running.
Run the Santha until the white chocolate is of the smoothness you desire. I find 8-10 hours is about right. Your tastes may vary. If you pre-grind your sugar in a small food processor or coffee grinder (about 2 minutes work), you can usually reduce refining time by 2-3 hours or so.
- After it is out of the Santha temper and mold up
your chocolate into the shape of your choice.
- Place into a cool, dry place to solidify and then unmold, ususally about 24 hours later to be safe. This can be done in a refrigerator if you wish.
- I have not found that white chocolate benefits from the resting like real chocolate, but I have found you need to protect it from heat and light a bit more or it can turn "off".