- 1/2 cup + 2 tablespoons powdered sugar
- 2 teaspoons soy milk powder (I used raw coconut flour with good results)
- 1/8 teaspoon salt
- 4 1/4 ounces food grade cocoa butter
- 1 vanilla bean (optional)
Measure the powdered sugar, soy milk powder, and salt into a sifter and sift into a bowl; set aside. Measure the cocoa butter into a large microwave-safe bowl and microwave for one minute; stir. Continue microwaving in 30-second intervals, stirring very well in between, until the cocoa butter is melted. If using the vanilla bean, scrape the seeds from the pod and whisk into the melted cocoa butter. Next, quickly whisk the dry ingredients into the cocoa butter until completely smooth. Pour into a chocolate mold (I used an 8-ounce candy bar mold). If you don’t have a mold, paper cups or silicon bakeware will do in a pinch. Gently tap the mold on the counter top a few times to release any excess air bubbles. Allow to sit at room temperature for half an hour before placing in refrigerator to fully harden. Pop the chocolate out of the mold and enjoy. Store any leftovers (yeah, right!) in an airtight container.
Veronica’s notes: I read many first-hand reports of vanilla extract causing homemade white chocolate to curdle and become a vile consistency, so I chose to play it safe with vanilla bean seeds instead. If you would like to try using extract or vanilla bean paste, consider yourself warned. And please let me know if you try it and have success!
Makes 8 ounces.