I need a white chocolate recipe?

Comments

1. Wondering Mother says:

   November 30, 2009 at 4:17 pm

   White chocolate is made the same way as milk chocolate and dark chocolate — the difference is the ingredients. In fact, because of the ingredients, many people (including the U.S. Food and Drug Administration) don’t consider “white chocolate” to be chocolate at all.

   Aphrodite Handmade Chocolate and HowStuffWorks.com both describe the chocolate-making process in detail. It all begins with the cacao tree, which grows in equatorial areas of South America, Africa, and Asia. The seeds of the tree’s fruits are the cocoa beans, which are harvested, fermented for six or seven days, and then dried. The highest quality chocolate comes from cocoa beans that are dried naturally in the sun for a week — shorter, artificial drying yields inferior chocolate. Next, the beans are roasted, and the shells are removed. Then the cocoa is ground, resulting in a thick liquid called chocolate liquor (it’s not alcoholic). This liquor is used to make unsweetened chocolate.

   For other chocolaty purposes, the liquor is pressed to extract the fat, which is called cocoa butter. With the fat removed, the liquor becomes a powder that is blended with the cocoa butter and other ingredients to make different kinds of chocolate. Plain chocolate is made of cocoa powder, chocolate liquor, cocoa butter, and sugar. Milk chocolate, of course, has milk added. White chocolate is made of cocoa butter, milk, and sugar.

   After the ingredients are mixed, the product is further refined to create chocolate suitable for solid bars and pieces. It’s mixed, heated, and cooled very precisely in methods called “conching” and “tempering.” These processes can take up to a week for the finest chocolates.

   Because white chocolate has no cocoa solids from the chocolate liquor, the FDA doesn’t classify it as chocolate. However, the organization is working with chocolate manufacturers to establish a standard definition for white chocolate. Until a standard is published, check labels and beware of “white chocolate” that contains vegetable fat instead of cocoa butter. The quality and taste are inferior.

   White Chocolate Cake

   30 servings

   Cake:
   1/4 lb White Chocolate melted
   1 c Butter
   1 c Sugar
   4 Egg yolks
   1 T Vanilla
   2 1/2 c Cake flour
   1 T Baking powder
   1/4 teaspoon Salt
   1 c Buttermilk
   1 c Pecans; chopped
   1 c Flaked coconut (optional)

   4 Egg whites
   1 c Sugar

   White chocolate icing:
   1/4 lb White Chocolate melted
   2 1/2 T Flour
   1 c Milk

   1 c Butter
   1 c Sugar
   1 1/2 teaspoon Vanilla

   Melt chocolate over hot, not boiling water. Cool slightly and add
   vanilla.
   Cream butter and sugar until light and fluffy. Add chocolate. Add egg
   yolks, one at a time, mixing after each addition. Sift dry
   ingredients together and add alternately with buttermilk. Stir in
   pecans and coconut (optional). Mix only enough to blend. Whip egg
   whites and sugar to a soft peak. Gently fold whipped egg whites into
   chocolate mixture.
   Pour into a 9×13 pan or 2 8″ round pans. Bake at 350~ for 40-45
   minutes or until done.

   Hope this helps
2. Pam L says:

   November 30, 2009 at 4:41 pm

   WHITE CHOCOLATE

   16 oz Cocoa butter
   1 tsp lecithin
   14 oz powdered dry milk (yes, this is what the professionals use)
   14 oz sugar (powdered yourself, the pre-powdered has cornstarch that makes the chocolate gummy)
   You can also consider adding a few ounces of milk fat (clarified butter) as is done by most professionals. It makes a slightly different white chocolate.

   Because there are no cocoa solids present, you don’t have to worry about roasting, cracking or grinding any cocoa beans.
   Place the melted Cocoa butter in a large mixing bowl of standing mixer. Slowly add the 14 oz of sugar and 14 oz of milk powder into the melted cocoa butter while the mixer is running. Mix until the white chocolate is of the smoothness you desire. Temper and mold your chocolate into the shape of your choice.

   Place into a cool, dry place to solidify and then unmold, usually about 24 hours later to be safe. This can be done in a refrigerator if you wish.

   White chocolate benefits from the resting like real chocolate, but you need to protect it from heat and light a bit more or it can turn “off”.

   I got this info from a question posted about a year ago on here. This was the winning answer then.