Gluten Free, Dairy Free White Chocolate
Gluten Free, Dairy Free White Chocolate
It’s quite difficult where we live to find chocolate that is both gluten free and dairy free and with a household of boys who love Chocolate, I soon discovered ways to make it. It is so lovely to make your own bar of chocolate how you would like and add toppings that are your favourite. Give this recipe a try and you will soon realise how easy it is to make your own and how much nicer it is as well.
Ingredients:
112 g edible raw cacao butter chopped
4 tbsp. of vegetable shortening or 48 g raw cacao butter (this will result in a rich white chocolate)
1 tbsp. of natural cashew butter or almond butter (smooth is better)
115 g icing sugar
1/4 tsp. salt
1 tsp. vanilla extract
Method:
In a medium-sized heat-safe bowl, place the cacao butter and shortening.
You need to ensure you heat indirectly by placing the bowl over small pot of simmering water, making sure that the bowl doesn’t touch the water. Allow the cacao butter and shortening to melt, stirring occasionally. I lift the pan off the heat occasionally during this process. Don’t be worried if the mixture appears thin at this stage.
With the mixture still over the simmering water, add the nut butter and mix well. Slowly add the confectioner’s sugar, salt and vanilla, and mix until smooth.
Remove the bowl from the pot and allow to cool for a couple of minutes.
At this next stage I find it easier to transfer the mixture into a measuring cup to pour into the moulds. Pour the mixture into silicone moulds (really any flexible container will do) and refrigerate (or leave at room temperature) for about 30 minutes, or until solid. Remove from the moulds and serve.
Additional Notes:
If you don’t have a silicone mould use a cake tin or other heat proof container lined with parchment paper.
Why not make a bar of white chocolate and on the top sprinkle with strawberries or cherries or almonds.
Equipment Used:
Saucepan
Bowl
Spoon
Silicone mould
Measuring cup
Measuring spoon.
