Hello! Today I am so very excited to share this recipe with you of my tempered raw white chocolate. It is an idea I have been working on for a while and I have finally come up with a simple basic recipe which would be a great way to start working on the concept of healthy confectionery. Would you ever believe that white chocolate could be made without sugar and without cream?? Well read ahead and be amazed!
What is Raw White Chocolate?
First let me tell you about what raw chocolate means. Raw chocolate is simple chocolate made without dairy or refined sugar and not heated beyond 42C. This method preserves the anti oxidants and nutrients in the raw cacao making it a great way to get the health benefits of cacao as well as enjoying a delicious piece of chocolate. It is made up of three simple ingredients cacao butter, raw cacao powder and coconut sugar. It is also the easiest way to make chocolate at home. Raw white chocolate works with the similar concept of creating raw chocolate without any sugar or dairy, but with the same creaminess in flavour and texture. The difference in ingredients is that it consists of the addition of Protein powder and Cashew nut powder instead raw cacao powder to the cacao butter. Xylitol is used as the sweetener to ensure the chocolate remains white in colour. This mixture is then tempered to ensure it remains stable at room temperature, has a greater shelf life and has a glossy finish.
Why Should you temper Raw Chocolate?
Tempering chocolate is a method where the chocolate mixture is heated to a particular temperature and then cooled down rapidly. This is a method to modify the structure of the cacao butter to harden into a pattern which ensures a glossy sheen to your chocolate as well as the classic snap when breaking the chocolate into two. It is basically a method to manipulate the fat structure of cacao butter to make the chocolate more stable, especially at room temperature, so that it does not melt easily. It also enhances the flavour of the chocolate. Tempered raw white chocolate is also more tasty. There is a great difference in flavour between a properly tempered raw white chocolate and one which has not been tempered.
With raw white chocolate, ideally the chocolate mixture should not be heated to more than 42C to ensure it adheres to the ‘raw’ status. Since this is not a very high temperature, it needs to be cooled down to below 29C to ensure it gets tempered. This may take any time between 10 minutes-25 minutes. The way to cool it down is to keep mixing it in a large heat proof bowl with a wooden spoon or spatula every few minutes to rapidly cool it. It slowly starts to thicken on cooling and the constant mixing adds to the gloss and shine of the chocolate.
The Healthiest White Chocolate Recipe!
Tempered raw white chocolate is the easiest and healthiest way to make professional looking chocolate at home. I bought a bunch of silicon moulds to create a variety of shapes. I find silicon moulds the easiest way to un-mould the chocolate. Even a silicon ice tray will work. My version of tempered raw white chocolate has a greater boost of nutrition because it is made with a good dose of vegan protein powder as well as cashew nuts. It is also low on the sweetener as well. You will need a candy thermometer or a meat thermometer to ensure the proper temperature has reached for tempering raw white chooclate. I really hope you like this recipe idea for raw white chocolate and give it a try. This is a great base recipe to then use to build and develop on flavours, layers and varieties with raw white chocolate.
If you do recreate this recipe then I would so appreciate it if you would let me know how it turns out in the comments below. If you share it on Instagram then please do use the tag @meghnas_ and #meghnas so that I can appreciate your wonderful creations as well and re-share them on my account!