Tempered Raw White Chocolate {Sugar free, Vegan}

Tempered Raw White Chocolate {Sugar free, Vegan}
January 11, 2017 megsri8
raw white chocolate

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?

 

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?

 

raw white 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!

raw white chocolate

 

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.

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!

Print Recipe
Tempered Raw White Chocolate {Sugar free, Vegan}
raw white chocolate
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
pieces of chocolate
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 30 minutes
Servings
pieces of chocolate
Ingredients
raw white chocolate
Instructions
  1. Grind the cashew nuts and xylitol into a fine powder separately. Roughly chop the cacao butter or grate it. I get mine as chips so I use it directly.
  2. Bring water to boil in a sauce pan. Find a heat proof glass bowl which will sit easily over the mouth of the sauce pan without the water touching its base. Add the cacao butter to this glass bowl. Then pass the powdered xylitol, powdered cashew nuts and the protein powder through a sieve and over the cacao butter chips.
  3. Once the water is bubbling, reduce to simmer and carefully place the glass bowl on top of the sauce pan. Do not mix or stir till 50% of the cacao butter has melted. Then switch off the heat and gently stir the mixture using the wooden spoon or spatula.
  4. Using a candy or meat thermometer make sure the temperature does not go beyond 42C if you want to ensure this chocolate is completely raw. As a precaution as soon as the temperature hits 34C or 35C remove it from the heat.
  5. Wipe off the water from the the base of the bowl and continue stirring till the cacao butter has completely melted and the powdered ingredients are well combined. Now starts the tempering process. Keep stirring using the spatula to rapidly cool down. Ideally the bigger the bowl is, the faster it will cool down, so transfer into a big bowl to cool down rapidly. Keep stirring every few minutes and check the temperature every few minutes. You need to get the temperature down to 29C or less.
  6. This tempering process may take anywhere between 10 minutes to 25 minutes. Do not despair but keep at it. It will slowly start thickening and get a glossy finish. Once it has reached to 29C or below pour into the silicon moulds of choice. Place the mould onto a tray or metal plate and bang the tray or plate firmly on the table top. Keep doing this for a few minutes. Make sure the chocolate does not pour out of the moulds. The point is to remove any air bubbles or air pockets in the chocolate. You will soon see tiny air bubbles coming to the surface.
  7. Place the tray in the refrigerator for a few minutes. It should be set in 10 minutes but leave it for 30 minutes as a precaution. Once set peel the mould away. You will know if you have properly tempered the chocolate if the chocolate has contracted away from the sides of the mould and falls out easily. It will also be crisp, have a snap on breaking into two and a glossy sheen.
  8. You can store this in your fridge or freezer for a long while. Serve it over your smoothie bowls, eat it as a dessert or melt it over your cake. The options are endless!
    raw white chocolate
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4 Comments

  1. Nicole 9 months ago

    Love this! Love your blog! The photos are beautiful. 🙂

    • Meghna 9 months ago

      Such kind words! Thanks so much Nicole!

  2. Sabrina 8 months ago

    Wonderful post. I’ve been troubleshooting my attempts at tempered raw white chocolate for a while now. Can we omit the protein powder in this recipe? How will it affect the outcome?

    • Meghna 8 months ago

      Hi Sabrina! Thanks for stopping by! The protein powder helps give the added texture to the chocolate for the required crunch and snap. Both the cashew powder and the protein powder helps give the texture and i have increased the amount of protein powder to make it that much more healthy. Without the protein powder it might have a more wax like taste and texture. You can try with a variation of coconut flour instead. I think coconut milk powder may work, but then again the fat content is quite high. It needs some powdered addition which is low on fat, is white and does not interfere with the basic flavour. Can you think of any other ingredient similar with these properties? Let me know if you have any ideas and I can try some kitchen experiments to see if it works. Is there any specific reason why you want to omit the protein powder?

Hi! Thanks of stopping by!