White Chocolate
1.
Chop the cocoa butter and put it in an absolutely water-free container for later use (absolutely water-free = not even wet)
2.
Choose a small pot, pour 40 grams of whipped cream and granulated sugar milk powder, stir evenly and simmer on the lowest heat. If you choose a gas stove, it is best to stay away from the flame and let the pot heat slowly. If you use an induction cooker, please use the heat preservation gear
3.
The mixture is simmered until the sugar is completely melted. You can dip it with chopsticks to taste. The butter syrup needs to be smooth and delicate, and not too thick. The most important step, a little carelessness can easily lead to the failure of the whole pot of chocolate production)
4.
Pour the boiled syrup into the cocoa butter container
5.
Heating over water and stirring continuously, the syrup and cocoa butter will not fuse, this is normal, don’t worry, the water temperature is controlled below 80 degrees Celsius, friends who don’t have a thermometer, just make sure that the water does not boil and does not emit steam.
6.
Stir until the cocoa butter is completely melted, remove from the hot water
7.
Change a basin, add cold water, tap water in winter, and refrigerated water in summer. Cool the mixture with water and keep stirring rapidly until the syrup liquid is dispersed into fine beads, evenly distributed in the cocoa butter liquid, and the mixture is slightly viscous. At this time, add 2 grams of light cream and continue to stir quickly Until the light cream is evenly distributed
8.
Continue to cool and stir until the mixture is very viscous, presents a cake batter, and produces a lot of small bubbles. Add another 2 grams of whipped cream and mix well
9.
Put it in the hot water basin again, heat it with water, basically the residual temperature of the water is enough, see the bottom of the mixture melted partly, take it out of the hot water, and stir quickly at room temperature (no need to heat or cool with water)
10.
The stirring mixture is a bit like semi-melted ice cream, which is the key to success! Step 9 is called temperature adjustment in technical terms. This time adjustment of temperature is very important. If the water is overheated, the mixture will become very thin and the cocoa butter will precipitate partly, that is, the emulsification has failed, and the water needs to be re-isolated. After cooling to a paste, adjust the temperature, and the finished product tastes not smooth enough. So steps 9 and 10 must be careful, the water temperature should not be high
11.
After the mixture is thoroughly stirred, it will become the delicate and lubricated white chocolate liquid shown in the picture. This chocolate liquid is the result of successful emulsification and can be poured directly into the mold to make the finished chocolate.
12.
The mold I ordered has not been received yet, so I had to cast it into a slab shape. I did not put it in the refrigerator and solidified at room temperature. I was anxious to go to bed and did not wait for it to solidify completely, so the broken fractures were not too neat. The white chocolate at this time, even if you melt it again, there will be no separation of oil and water.
Tips:
1. The 4 grams of whipped cream is the key to the whole process! The timing of the addition must be right. The first addition is when the two liquids are evenly distributed but not fused. The whipped cream can increase the affinity between them. The second addition is after the chocolate paste is viscous and bubbles appear. The whipped cream put in at this time is the key to emulsification, so that the two liquid particles are more closely integrated. It is also the key to the white chocolate without oil and water separation when it is remelted. !
2. White granulated sugar cannot be replaced by other sugars. I came from my failure. I tried soft white sugar, tried syrup, tried powdered sugar (the most pitted, commercially available powdered sugar contains a lot of starch, which turns a good chocolate into It’s squishy and disgusting.) Everyone doesn’t have to make detours and worry about the sugar insoluble in chocolate. It can be solved by boiling the syrup with whipped cream. Remove the milk powder in the formula and replace it with some sugar. How to sweeten dark chocolate.
3. If you have a food processor at home, it is best to grind the sugar, which can speed up the cooking of the syrup and reduce the proportion of sugar caramelization. Of course it doesn't matter if it doesn't, it's not very important, but it will take longer to boil the syrup, so be sure not to fire, be careful!
