Fine tiles of color of ivory will become decoration of any celebration. By the way, both white, and dark, and milk chocolate is produced practically according to identical recipes with small nuances in ingredients. White chocolate is cooked from sugar, cacao butter and milk, and here a cacao beans in it isn't put. And in spite of the fact that many to a shokolatya still don't recognize these sweet tiles of color of clouds as chocolate, it is still loved and is constantly applied in registration of desserts, ice cream and other delicacies.
It is required to you
- ¼ cups of cacao butter
- 1 teaspoon of a vanilla extract
- ½ teaspoons of a dry soyamilk or 1 teaspoon of ordinary dry bonnyclabber (at choice)
- ⅓ cups of icing sugar
- ¼ cups of powdered milk
- salt pinch
Instruction
1. On a steam bath in an iron bowl kindle cacao butter and you cook it within a minute.
2. As soon as cacao butter begins to thaw, add icing sugar, soyamilk powder (or dry bonnyclabber), salt and a vanilla extract.
3. Well mix and wait for full dissolution of all ingredients in oil. At you smooth, viscous paste of yellowish creamy color has to turn out.
4. Pour mix in forms for hardening. Leyte very slowly to avoid formation of air bubbles.
5. Place forms in the fridge at least for 4 hours. Establish chocolate on the average shelf of the fridge for uniform hardening from all directions.
6. In 4 hours get, separate from a mold and place chocolate in a sealed container. So it is possible to store home-made chocolate in the fridge about 2 weeks.