White chocolate is often dismissed by serious chocolate lovers but a properly made white chocolate bar crafted from real cocoa butter, milk powder, sugar, and genuine vanilla bean is a revelation. It bears almost no resemblance to the waxy, artificially flavored white chocolate found in most grocery stores. Real white chocolate made with quality cocoa butter has a clean, creamy, subtly floral flavor with a richness that is entirely its own. The vanilla bean adds tiny flecks of real vanilla throughout the bar and a fragrance that elevates the entire experience. Tempering white chocolate requires the most precise temperature control of all three chocolate types.

Ingredients

• 6 oz cocoa butter, finely chopped
• 1/2 cup full fat milk powder
• 1/2 cup powdered sugar, sifted
• 1 vanilla bean, split and seeds scraped
• Pinch of salt

Directions

1. Melt cocoa butter in a double boiler over very low heat, stirring gently, until it reaches 104 degrees F.
2. Remove from heat and let cool to 80 degrees F, stirring occasionally.
3. Return to double boiler and bring back up to 84 to 86 degrees F. This is the working temperature for white chocolate.
4. Remove from heat and sift in milk powder and powdered sugar.
5. Stir vigorously until completely smooth with no lumps remaining.
6. Add vanilla bean seeds and salt. Stir to distribute evenly throughout.
7. Test temper by spreading a small amount on parchment. It should set within 3 to 4 minutes.
8. Pour into clean dry molds and tap firmly to release air bubbles.
9. Let set at cool room temperature for 2 hours or refrigerate for 30 minutes.
10. Unmold carefully. White chocolate is more fragile than dark or milk.

Tips and variations

• White chocolate is the most temperature sensitive of all chocolate types. Even a few degrees too high will cause it to become grainy and unusable.
• Add a teaspoon of freeze dried raspberry powder for a beautiful pink white chocolate bar with a tart berry flavor.
• Stir in a teaspoon of culinary grade lavender extract for a floral, aromatic variation.
• Add a tablespoon of finely ground matcha powder for a stunning green matcha white chocolate bar.
• A pinch of citric acid adds a pleasant brightness that balances the sweetness of white chocolate beautifully.
• Store wrapped in foil away from light and strong odors at cool room temperature for up to 6 weeks.

Nutritional information (per 1 oz serving, makes approximately 8 oz bar)

• Calories: 180
• Protein: 2g
• Fat: 14g
• Carbohydrates: 13g
• Fiber: 0g
• Sodium: 30mg

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