September 07, 2018 0 Comments

A surprisingly fresh dairy free white chocolate, combining the health benefits of turmeric and baobab with the sweetness of coconut and cardamom.

Ingredients

▻▷

240gr

1cup + 1 tbls

40%

Cocoa butter

▻▷

210gr

1 cup

35%

Granulated White Cane Sugar

▻▷

90gr

1 cup

15%

Roasted coconut shreds*

▻▷ 60gr ½ cup 10% Lightly roasted cashews
▻▷ 10gr 1 tbls Baobab powder
▻▷ 5gr 3 tsp Turmeric powder
▻▷ 2gr 1 tsp Ground cardamom

 

*Coconut shreds are desiccated coconut, while coconut flour is the remaining pulp left from the extraction of coconut milk. Therefore coconut flour will be too high in fiber and to poor in coconut oil for this specific recipe.

Directions:

  1. Melt the cocoa butter in a bain marie. For best results, never heat cocoa butter above 140°F/60°C.
  2. Pour the melted cocoa butter into the Premier Chocolate Refiner.
    NOTE: watch for changes in colour and consistency of the cocoa butter it might be slowly dropping in temperature and solidifying in the Premier Chocolate Refiner.Should this happen, use a hair dryer on high setting, warm the drum of the refiner, never exceeding 140°F/60°C.
  3. Next, add the sugar, 100g - roughly ½ cup at a time, making sure it is fully incorporated before adding more.
  4. Let the mixture process for about 1 hour or until smooth.
  5. In the meanwhile, lightly roast the cashew nuts by placing them in a thin layer in a convection oven at 265°F/130°C for 15 minutes.                                                                                                                                                          
  6. Pregrind the cashews and the coconut by pulse-crushing them in a Mixer-Grinder/Cuisinart for approximately 1 minute, to obtain a fine flour and pour into Premier Chocolate Refiner.
  7. Let run for about 6 hours.
  8. Once you are pleased with the consistency of  the chocolate, proceed with removing the contents of the drum into a bowl and stir in the baobab powder, turmeric and cardamom until blended together.
  9. Temper the chocolate and shape into molds, then place in refrigerator until solid, approximately 10-15 minutes.
  10. Enjoy your golden vegan milk chocolate!

Yield:Approximately 600g/1.3lbs of vegan golden milk chocolate,equal to 6 x 100g bars.

Storage: up to 6 months in a cool, well-ventilated place in an airtight container.


NUTRITION FACTS

Vegan Golden Milk Chocolate

100g

% Daily Value*

Total  Energy

2644 kJ

632 kcal (Cal)

31.6%

Fat

51.5g

79%

Saturated fat

31g

155%

Carbohydrate

44g

15%

Dietary fiber

4g

17%

Sugars

38g

14%

Protein

2.5g

5%

Sodium

20mg

1%

*Percent Daily valuesare based on a 2,000kcal (Cal) diet for healthy adults. Calorie needs might vary according to age, gender, height, weight, and physical activity level.

 



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