YIELD: 8 OUNCES
This confection is best used for baking or candy making, rather than straight snacking, but it’s perfect for the recipes in this book that call for white chocolate. Seek out the highest-quality food-grade cacao butter you can find for top-quality flavor.
Directions
In a double boiler, over medium-low heat, melt the cacao butter until completely liquefied.
Whisk in the soy milk powder until completely dissolved.
Stir in the agave, confectioner’s sugar, salt, and vanilla extract, and whisk again until very well blended with no lumps remaining.
Pour straight into a plastic or silicone chocolate mold and refrigerate for 20 minutes until solid.
Pop-out of mold and use as desired.
Store in an airtight container for up to 1 month.
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Ingredients
8 ounces food-grade cacao butter, chopped into ½-inch pieces
¼ cup soy milk powder
3 tablespoons agave
⅓ cup confectioners sugar
⅛ teaspoon salt
1 teaspoon vanilla extract
