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Diamond Custom Machines Corp.
White Chocolate
In its simplicity, white chocolate is always an indulgent treat. This recipe calls for fresh vanilla
beans for a classic white chocolate. Enjoy as is, or use a great base for experimenting with unusual
flavors. Try adding 50 gr of your favorite freeze dried fruit for a colorful chocolate. Or get creative
with spices!
Ingredients
▻▷
1050 g
▻▷
990 g
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960 g
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4
Directions
1.
Melt the cocoa butter in a bain marie. For best results, never heat cocoa butter
above 140°F/60°C.
2.
Pour the melted cocoa butter into the DCM Melanger.
NOTE: watch for changes in colour and consistency of the cocoa butter it
might be slowly dropping in temperature and solidifying in the DCM
Melanger.
Should this happen, use a hair dryer on high setting, warm the drum of the
refiner, never exceeding 140°F/60°C.
3.
With a heat gun, warm the drum of the refiner to speed up processing, never
exceeding 140°F/60°C.
4.
Next, add the sugar, 300g - roughly 1 ½ cups at a time, making sure it is fully
incorporated before adding more.
5.
Let the mixture process for about 1 hour or until smooth.
1.
Slowly add the milk powder until well-incorporated, carefully scraping the sides of
the drum. If using freeze-dried fruit, pulse-crush in a Mixer-Grinder for 1 minute
before adding to the drum.
6.
Let the white chocolate refine for at least 10 hours.
7.
Cut the vanilla beans lengthwise and scrape the seeds out (never use vanilla extract
as any liquid will cause your chocolate to seize), add them to the refined white
chocolate and let it run covered for an additional 30 minutes.
8.
Once you are pleased with the consistency of
removing the contents of the drum to temper or store as needed.
9.
Temper the chocolate and shape into molds, then place in the refrigerator until solid,
approximately 10-15 minutes.
10.
Enjoy your white chocolate!
Yield: Approximately 3kg/6.6lbs, equal to 30 x 100g bars.
Storage : Up to 6 months in a cool, well-ventilated, odorless place in an airtight container.
Version 1 : 16 April 2018
4 ¾ cups
35% Cocoa butter
5 cups
33% Granulated White Cane Sugar
4 ⅓ ups
32% Milk powder
4
- Fresh vanilla beans
the chocolate,
U ser Manual Model: DCM - 20
proceed with
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