RAW WHITE CHOCOLATE WITH COCONUT CREAM - MIXTURES
COMPONENTS
Cocoa Butter (Theobroma Cacao)
200 grams
Coconut Cream (Cocos Nucifera)
100 grams
Honey (Mellarius)
4 spoon(s)
Madagascar Bourbon Vanilla Beans (Vanilla Planifolia)
1 unit
Lemon Juice (Citrus Limon)
1 spoon(s)
Sea Salt
1 pinchDESCRIPTION / INSTRUCTIONS
Melt the Cacao butter over the lowest heat possible. Blend until smooth along with the Coconut cream, Honey, Vanilla bean, Salt and Lemon juice.
Place candy mold onto a cookie sheet (this way you can easily transfer it to the freezer). Pour liquid White chocolate into candy molds or a glass bread pan lined with parchment paper.
Freeze the candy molds or bread pan for 30 minutes. Remove from freezer and pop White chocolates out of the molds or remove the parchment and block of White chocolate, cut into squares with a sharp knife.
Freeze chocolates for storage.
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