No matter what country you visit, chocolate will probably be known as a much loved food by pretty much everyone you meet. With chocolate there is simply no way that you can’t find something to match your taste. You can come across chocolate pastry, snack bars and even chocolate truffles and liqueurs. Despite the appeal of chocolate though, not a lot of people actually know how it’s made. Yes, we can certainly buy chocolate from the store, but home made chocolate is something worth exploring if we want to create the prefect chocolate.
White chocolate is also a very renowned variety. Compared to regular chocolate, white chocolate has a very distinct taste that easily sets it apart as well as having a different appearance and quality. With its milky white looks and rich milky taste, some people actually prefer white chocolate to cocoa, and the good news is that it’s pretty easy to make. If you are curious as to how white chocolate is made or you’d like to make your very own at home, then this guide will show you exactly how to do it!
1) Organizing the Cooking Elements
First, it’s crucial to be certain that you have all the elements needed to make white chocolate. For this process you will need lecithin, sugar, vanilla, milk solids and cocoa butter. These are virtually the same substances used to make regular chocolate, except you don’t use cocoa mass and chocolate liquor, which is why it lacks bitterness found in cocoa. If you do not time to source all of these substances then you can also simply buy raw white chocolate blocks instead.
2) Chopping your white chocolate into smaller pieces
For this step of the process all you need to do is take your block of white chocolate and start cutting it up. You’ll need to melt the white chocolate but you cannot do this if it’s one large block, and this is why you need to cut finely. For those of you that chose to use white chocolate chips instead then this bit of the process is unnecessary.
3) Ensure your chocolate is mixed well
This procedure is pretty much the same as for making regular chocolate as you need to now dissolve the chocolate that you have chopped in the preceding step. Also always remember while you’re doing this that, because of its composition, white chocolate will tend to melt a lot faster than normal chocolate. You’ll also need to make sure that you do not burn it because white chocolate has a lot more fat in it which makes it very easy to overdo with too much heat. You also do not want to use a direct flame, so make sure that you have access to a double boiler in order to get the job done correctly. For those of you that do not have access to this type of burner then you can also use a microwave by simply using it on medium for 20 seconds at a time. Make sure you stop and whip your chocolate quickly in between heating.
This is probably the most crucial step in producing any chocolate because this is what’s responsible for the nice glossy texture and consistency of the chocolate. If you don’t do this correctly, biting into the chocolate will cause it to fall apart, and while the taste remains the same, the appearance and structure will be less than perfect. All you have to do to correctly temper your chocolate is to make sure you repeatedly stir it when it’s at the correct heat.
Any that’s it done – you have made you’re very own white chocolate!