Vickys Homemade White Chocolate, GF DF EF SF NF
I've used sugar substitute in this and it works perfectly with xylitol in the same amount as powdered sugar. Other sweeteners may be different but using xylitol makes this a no sugar diabetic friendly chocolate bar!
Vickys Homemade White Chocolate, GF DF EF SF NF
I've used sugar substitute in this and it works perfectly with xylitol in the same amount as powdered sugar. Other sweeteners may be different but using xylitol makes this a no sugar diabetic friendly chocolate bar!
Cooking Instructions
- 1
This recipe will make 1 x 100g bar so use either individual chocolate moulds or one bar-sized mould. You can multiply the recipe if desired
- 2
Whisk together the icing sugar, coconut flour and salt. If using a vanilla pod, mix the seeds with the sugar the day before you make the chocolate for better flavour
- 3
Melt the cocoa butter in a pan over a medium-low heat or in the microwave in 30 second increments. Follow my recipe on how to temper chocolate to get a store bought finish
https://cookpad.wasmer.app/us/recipes/360395-vickys-tempered-chocolate-hints-tips
- 4
Pour the vanilla extract if using and melted cocoa butter into the dry ingredients and beat until smooth. It will look like cloudy, thickened melted butter at this point
- 5
Pour into the mould or moulds and let cool to room temperature before letting set in the fridge for 1 hour
- 6
Vegan white chocolate!
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