White Chocolate and Other Varieties of White Chocolate

Name: White Chocolate and Other Varieties of White Chocolate
Yield: Yield: 2.01 kg/4 lb 6.9 oz
Cuisine: United States
Ingredients: Superfine or bakers’ sugar 780 g 1 lb 11.51 oz 38.81%; Cocoa butter, heated to 45°C/115°F 820 g 1 lb 12.92 oz 40.8%; Lecithin powder 10 g .35 oz .5%; Whole milk powder 400 g 14.11 oz 19.9%

Preparation info

Yield:
2.01 kg

Difficulty
Medium

Appears in

The Elements of Dessert

By Francisco Migoya

Published 2012

About

Ingredients

Superfine or bakers’ sugar 780 g 1 lb 11.51 oz <

Americas
United States
Dessert
Vegetarian
Gluten-free

Method

Grind the sugar and the milk powder separately in a coffee grinder as finely as possible.
Pour the cocoa butter in the mélangeur and then add 20 percent of the sugar. Turn on the mélangeur. Add 20 percent of the milk powder. Alternate additions of sugar with the milk powder (20 percent each time) until they are all in the mélangeur.
Let it refine for