making white chocolate is extremely easy
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- Опубліковано 18 чер 2024
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Today I want to make white chocolate from cocoa butter and sugar. This chocolate has a real creamy milky flavor and is extremely easy to make.
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============= How to Temper ==================
• How to Temper Chocolat...
============= Ingredients ==================
100 grams Cocao butter
100 grams Granulated Sugar
100 grams milk powder
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If you would like the see the wet grinder in action, check out the milk chocolate video: ua-cam.com/video/1jojJW8BL6U/v-deo.html
Hi Flavor lab
OK, and how much pre-made white chocolate did you add? You snapped a large bar in two when you said this. You only need 1-2 bits, right? 1-2 squares?
And how do you add milk chocolate to this later without melting the white chocolate?
Maybe freeze the white chocolate, then pour over milk chocolate?
When I say "milk chocolate" I mean the light brown colored chocolate, in case I was confusing.
my white chocolate is not freeze but where do you freeze?
Could you do a salted caramel version of this please?
When I was very young, my Mom stopped our car at a roadside stand in Michigan, where she bought some white-chocolate fudge. I can still remember the taste, and I wish I could convey that taste to everyone reading this. Totally unlike any white chocolate "anything" I've had ever since, in all my 56 years. I long to re-create that fudge, someday, and this video is a big step in that direction, thank you.
Do you remember the color? Was it white-white, or more of a pale gold? Because if it's the latter, I may have some idea of how they got the taste.
Reminds me of having chewy caramel brownies at some point in my life that were amaze-balls, but I would not know how to recreate them now. There’s actually quite a few things that I’ve only had one time in my 45 years of life so far that were so delicious it pains me I can’t recreate them.
@@pennyforyourthots It's been so long, I'm not certain, but I think it was slightly off-white. It wasn't stark white like shortening or something like that.
@@Erik_Swigertry toasting the milk powder until it's golden. It may come out similar to what you tasted
Its seems to me that that white-chocolate fudge is quite similar to a sweet candy we have in Brazil call'd "brigadeiro" with a lot of different flavors than milk chocolate, we also have a milk flavored one. Our 'brigadeiro' have a round shape, and its very popular at birthday parties. Let me know if you need help trying to make the milk brigadeiro recipe, but we have a lot of youtube videos teaching how to make it.
ua-cam.com/video/HMdX8HkKSMg/v-deo.html
I do indeed happen to have some cocoa butter laying around funnily enough.
@@oldaccount6555 g
@@PsyopAgentProvocateur
Your acc is 10 years old
I think I joined 2014 and if I'm wrong im not updating it lol
Im wrong 😔
@@caeserzeppeli2374 Joined 6 years ago. So yeah basically
"How do you make white chocolate?"
"You need to seed it with white chocolate."
pretty dumb, but it's the easiest way if you dont have a candy thermometer. if you do you can temper it instead.
There are ways to do it from scratch. But its just plain easier to do this
Exactly!
But how much of the normal chocolate do I put in there?
@@MaddysComicart it's 1/3 of the melted chocolate mass i believe
Note: if you want some of the most bomb candy you've ever had, take the dry milk powder, lay it out on a parchment-lined sheet pan, and bake it at a low temperature for like an hour, mixing it every 15 or so minutes to ensure that no part of it burns.
This will caramelize sugar is in the milk powder, leaving you with a delicious caramel white chocolate.
If any of you are familiar with the Hershey's gold candies, this is basically that, but with pretzels and peanuts added. Its great.
This should work in theory, because the milk powder still stays a powder when you bake it, but I haven't actually tried it myself, so attempt at your own risk. I would say probably try it with cheaper ingredients like a lower-quality milk powder and maybe replace the cocoa butter with coconut oil or any other oil that's solid at room temperature, just so you don't waste a bunch of money on cocoa butter in case it doesn't work
Daaaammmnn this sounds delicious, I definitely wanna try doing this.
It's called blonde chocolate, and it is indeed the bomb
You could also just toast the sugar this way too
Just build your own bomb bruh
australians and our caramilk already know how good it is!!
Oh yeah I love these simple american recipes: "making x is extremely easy! all you need is this one special ingredient that you cannot find anywhere!"
In other countries at least you can get pure powdered sugar so that step is even easier elsewhere
@@SuperMistertoast The primary use of powdered sugar here is 'frosting' and the smart crowd buys their already made here. Besides, if you want powdered sugar put some regular sugar in a blender and it works great.
All you need to do to make this white chocolate is to add a white chocolate bar, blend it and then put it in a mould...
@@SuperMistertoast True but in Europe at least it's much harder to find either powdered milk or coca butter. It's pretty much in the fancy ingredient section where is costs 2-3 times the cost of white chocolate bars.
@@ACogloc buy from the Indian shops
I love white chocolate
Me too buddy me too
With some oreo chucks
Same
White chocolate strawberries hit different tho
Same
Guess we would all enjoy seeing you try to make ruby chocolate from scratch on next chocolate video 😳
Well, it’s just white chocolate with a very small amount of acidified, unfermented, high-anthocyanin (Forastero) cocoa nibs. You can find the Callebaut patent for it on Google Patents. I can’t guarantee they won’t sue him though
@@danielmoura9421 Can you verify that? The actual process used to make Ruby Chocolate is unknown to anybody except Barry Callebaut isn't it? All we know for certain is that they use Citric Acid
@@jaydenlobbe7911 well, I made a 4 paragraph explanation and UA-cam apparently deleted it. That’s a bummer, but the short version is: unfermented beans of the most cultivated varietals are pinkish purple, and adding acid to them preserves their color, as opposed to adding alkali, which makes them dark brown Dutched. patents.google.com/patent/US8460739B2/en The real reason no one in the industry has replicated it is fear of lawsuit due to the patent. I talked to a couple of experts and since unfermented cacao is very bitter and astringent, no one knows how they removed those traits, but it’s probably by adding very little of it to a very very sweet white chocolate base.
@@danielmoura9421 amazing replies
@Joey Bouten that would be very funny lol, but I think it’s unlikely. The acidification of cocoa to make it red was the basis of mahogany velvet cake, the original red velvet, and that’s actually the same chemical interaction that explains why blueberries are blue on the outside, transparent yellowish on the inside but spill red juice the second you crush them slightly: the blue anthocyanins on the skin get into contact with the acidic pulp and turn red, and you can actually make it dark again by adding baking soda.
Never thought it would be that easy. This is very educational.
The way it kept breaking evenly was oddly satisfying!
Imagine going to the shop, buying all the ingredients to make white chocolate, walking past literally hundreds of bars of white chocolate in order to do so.
Even better. Going to the shop to buy the ingredients for white chocolate, one of which is white chocolate.
@@hansmuchler8088 ah yes, the white chocolate is made of white chocolate
@@iamalolz
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I really needed this, life has been hard, but your chocolate really got me through.
I hope it gets easier soon!
hot drink vending machines have a milk powder that is relatively cheap, and you can by them in lots of 10 as 1kg bags, I brought this up because i can easily get my hands on some, there's a german company making a product called 'milfresh' which is basically just 'milk' on its ingredient list.
Thank you for snapping all the way to one piecee
love ur videos please keep doing (i don't actually try the recipes but it's good to hear another voice sometimes)
It looks delicious
I am thoroughly convinced that there is nothing in this world that is as tasty as high-quality white chocolate.
Your last chocolate video really inspired me to make my own dark chocolate, and I'm currently looking for some ethical cocoa beans. So while I'm at it, I might as well make some white chocolate as well. Now, you're just missing milk chocolate and the ruby kind. Can't wait!
Actually, me too! Usually very few inspire me to do anything. But this is interesting. I thought about making bread in the past, but that felt like a "boring art". Now I found this video in my feed. Making chocolate... hmmm... actually sounds fun considering how simple it is!
Beans are devoid of ethics
the chocolate i like is like white bubbly chocolate covered in regular milk chocolate, might be hard to do but even regular airy/bubbly chocolate would be good i love that texture
@Yang Wen Li haha so funny bro... you got the whole gang laughing bro. 😐😐😐
@Yang Wen Li chocolate lives matter
So a white chocolate aero
yeah aero chocolate are the only types of chocolate I actually find addictive.
I had a few issues with this. So, some extra tips.
You need a really strong blender to ensure that your sugar and milk Powder are as fine as possible, in order to ensure chocolate is not grainy before you pour.
I need to test further, but if you're using about 100g of each ingredient, I found about 50g of seed chocolate worked well. So it's a 2:2:2:1 ration of milk powder, sugar, cocoa butter and seed chocolate, at least in the quantities I used.
Thirdly, I'd put the clean molds in the freezer, then place them in a part of the fridge you can pour directly to them. Trying to transport the chocolate molds, even on a tray, was difficult.
I wonder if you could mix the dry ingredients into the cocoa butter while it’s still heating, so that they dissolve rather than be grainy
@@hojdog in the video he mentions not to overheat the butter, over 31°C/88°F, so melting milk and sugar doesn't sound like that good of an idea, you can heat them up to that point i guess
CRAVING THE CHOCOLATE YOU JUST MADE OH GOD.
I prefer white chocolate over milk or dark
milk i will never get sick of, i love white just white lindor. i get sick of it after some bites.
I can’t stand white chocolate lmao just came here to see the process
Milk chocolate doesn't make me sick but white chocolate does there is SO much milk in that stuff.
I’m eating ice cream rn and this is satisfying to watch for some reason
If only cocoa butter wasn't so damn expensive i'd definently give this a try.
I know right? The only ones I can find are already 5 times as expensive as store bought chocolate. And then you'd need the rest of the ingredients
@@TiredOwler Which is a bar of white choclate
@SteamCat86 But if you use another type of oil then it can't be called white CHOCOLATE because chocolate should come from cocoa beans.
@SteamCat86 I mean logically speaking it only matters that it tastes like it's supposed to. I believe the result is the only important part. If you can get identical results using different ingredients then it doesn't really matter. Plus if anything you should be going with the cheapest ingredients available - white chocolate is already cheap - I do have fun when cooking but I'd also rather be saving money.
I remember when I was a kid white chocolate blew my mind.
so i need chocolate to make chocolate? seems counter productive
Dog - this is SO good to know! Will definitely be trying this at some point in the future!
I already made regular chocolate. now I am going to have to make white chocolate.
Something that would be cool to see you make M&Ms
You gained a subscriber. Loved the vids on chocolate
I'm surprised it's that easy to make. Will give it a try.
Mix matcha powder with it! the bitterness of the matcha would help balance the sweetness and it's really good! Thank you for your recipe!
While chocolate has always tasted like a mix of vanilla ice cream and chocolate ice cream to me. Minus the coldness and extra creaminess
I love that combination as actual ice cream (a scoop of cookies&cream + a chocolate scoop hits different) but I still prefer milk chocolate
thanks! using this to make some with my mom.
Thank you for an awesome video . the other videos said "make" but was just a video about melting a store product . you are awesome . thank you so much . I absolutely love making banana pops with white chocolate
You need more subscribers. Criminally underatted.
he buys fake powdered sugar
@@thegreatskate8360 cocaine?
@@j.ceasar he said its mixed with cornstarch
This is how you make White Choclate from scratch at home - Buy already made white choclate, essentially.
Thanks for sharing your authentic cooking.
White chocolate is intense and very sweet naturally. I usually only eat half a square at a time but i absolutely love it
Please, do a guide on how to make Kofola (Czech cola-like drink which is nowhere close to being cola, but still is better)
Cockta supremacy
This probably would be a lot better with some vanilla.
was wondering exactly that... no vanilla? that's the best part.
adding fresh vanilla to it is delicious
agree
Im gonna try wet milling this in with freeze dried berries, im also going to make my mother a “caffeine free chocolate bar” by using carob, cocoa butter, and pero coffee substitute. She loves chocolate but hasnt been able to have it for years. I got a pretty good substitute recipe going for chocolate cake that doesnt taste like a sad health nut’s one treat a year.
How was the first batch of white chocolate made if you used an already tempered piece of white chocolate in it?
You could also just use cocoa butter to temper it, you could also use the tabling method where you pour the chocolate unto a flat surface and constantly agitate it in order to temper it.
With a different tempering technique.
You never really elaborate on the "seeding". Is it a half a bar? Single square? Several squares? Please clarify.
You can find organic powder sugar that is without corn starch.
I have that exact same bowl
Jeez he just threw in the seeding with other chocolate thing quite casually. Why don't I run out and get some white chocolate to add to my white chocolate recipe.
The virgin fermented bean bar and the chad milk powder candy delight
White chocolate is one of my favorites.
Wow that looks nice
I appreciate that regulations or something have tightened on labeling since I was a kid-- things without any cocoa butter aren't labeled "white chocolate" anymore, but "white melting chips" and the like. I don't like that stuff-- no shade to anyone who does, candy is candy, but it misses that chocolatey smell/ flavor that actual cocoa butter gives.
That's mostly placebo. Cocoa butter actually has very little of the flavonoids that make chocolate taste like chocolate, almost all of that is in the actual cocoa solids, and it is especially true for the processed cocoa butter used in mass-produced candy.
This is why milk and dark chocolate candy still tastes like chocolate even though it almost exclusively uses vegetable oil or palm oil.
There IS a bit of an aroma component to cocoa butter, but this varies heavily based on the quality of the cocoa butter, so unless you're going to like a boutique chocolate store, or buying higher-quality mass-market candy, it's usually a non-factor.
That's fair enough! I'll have to test it out sometime and see if I actually do _taste_ a difference between same brand with and without cocoa butter.
I only noticed the flavor difference after using pure cocoa butter as a very thick lotion/ skin oil, tbh, and noticed the smell. Since it wasn't food quality, it was probably less refined. I do have some cocoa butter I bought for various potential projects-- lip balm, lotion, the oil component of a bath bomb so I could send it to my friend allergic to shea butter... it is also fairly aromatic, and food grade, but I haven't actually eaten any-- just used it for lip balm so far. Def will keep the above in mind as I make stuff!
I can understand them calling it chocolate because it basically has the same texture and feel in your mouth. They both snap and melt in your mouth, etc.
@@floramew One of the reasons you may notice a difference (there definitely is a difference in flavour, even if it's not the cocoa butter) is that cheaper brands won't use cocoa butter and sugar is very cheap and often used to pad out the flavour. So maybe you can distinguish those cheaper cocoabutter free white chocolates because they're more sugar'y (this is also a distinguishing factor in cheap pizza - the cheapest ingredient of a sauce tends to be sugar, so cheap pizza is always over sweet).
@@WateringCan Exactly. For a white chocolate to be labeled as such it needs to contain a high amount of cocoa butter.
Powdered Sugar with starch? Didn't know there were a lot more stepping stones when cooking in America, aside from the usual "make sure you get 100% Honey for this recipe..". But I guess I will try this out and add some freezedried strawberry flakes into the mix :)
ooh let me know how the strawberry flakes mixed in turn out
Honestly, a lot of these extra steps when cooking are usually a non-problem for 99% of recipes, cocoa butter is just really finicky.
For example, the fat percentages on heavy cream in the United States are slightly less than that of most other places, but this makes basically no difference.
Yah, that something the americans do. A lot of products are pre-mixes for specific recepie and its hard to find the pure ingredient in america.
It's not just American thing. Most commercial powdered sugars have starch in them, which acts as an anti-caking agent.
Caring is telling people how to make their own white chocolate ❤️💪.
thanks for making this
This is my favorite type of chocolate.
same, its so underrated
As any white chocolate fan such as myself would say to "white chocolate is not actually chocolate" :
Who cares if it's not chocolate, it's much more delicious.
it's definitely sweeter and uses different ingredients. but i'd say that something in the middle is perfect - white AND dark chocolate bars! You're getting the best of two worlds if you're like me and just love chocolate no matter what it is!
This video was great!
Ooooo I now want to make white chocolate for my friend ahhh
I am a major chocolate lover, it's actually my favorite food. As a kid, I shunned white chocolate because "it's not real chocolate."
I appreciate it now as an adult. I don't eat much dairy (lactose and for ethical reasons), so it's extremely rare that I eat it, but it's really great for recipes. I think the Japanese Kit Kats made me appreciate it more; I love those! I don't think I can eat a whole white chocolate bar like I can dark chocolate because it's so sweet (I do have a sweet tooth, buet I like complexity to my sweets, like bitter or sour), so that's why it's good for recipes.
Actually as you hopefully by now probably know , white chocolate is real chocolate.
@@TheBebe666 it is not
"chocolate purists" man theres an elitist for everything eh?
Oh definitely.
In fact, one of the most famous "food elitist" is in the Steak cooking community.
Add finely crushed up oreos. Yum!
oh hell yeah
I have that same exact blender at work! :○
I know it's for seeding, and I know it's easier but... why would I make white chocolate if I already have white chocolate????
I guess making more... but still, the price of the ingredients is probably more than the already made bar, which you have to buy as well.
Is tempering really that hard that you have to resort to this easier, but completely pointless method?
Tempering isn't "Hard" per se. It's just tedious, a pain in the ass, and there's basically no room for error
Wow white chocolate is bae. 😉
I rlly wanna eat it
Idk why, but I was more focused on the music than the video😂. Loved the music choice
teach me how to make chocolate CHEESE plssssssssssss
I agree
Why do I have a feeling that people will get offended because it's white chocolate.
twitter
Thanks for sharing this with us
Severely underrated
i'm dairy and caffeine intolerant ....I think i might dry to make this with milk powder substitute.
The vegan white chocolate usually has almonds in ....which surprise i can't eat...
Thank you for this video :)
i was looking for this. I'm vegan and have worked with chocolate for years (so I was excited to try) but milk powder just seems so nasty. I have no idea what to substitute it with
There is no such thing as "white chocolate".
Call it sugared milk.
How much tempered white chocolate did you add? And i suppose just any brand yeah?
I might one day try this, though I would add vanilla to it.
No one cares if you are 1t, 2nd or even 3rd.
but they do care when you are fourth
My mom told me out of all the beans in the cacao, there's usually one white bean out of all the brown ones in each fruit. I don't know if that's true but my grandparents had a big farm when she was little.
thanks very helpful
use berry sugar.. it's basically just powdered sugar without the corn starch
thank you for this
i live for white chocolate, this video saved my life
Do Butterscotch! :D
Such an underrated channel
1:39 *_C O C A I N U M ._*
Have you ever made homemade tootsi rolls? My daughter brought home a paper on how to make it and it's made with powdered milk and they was delicious
I'm gonna learn how to make this Keto, Low Carb friendly since White Chocolate seems to be the hardest things to find that is sugar free.
Just dont put any sugar in it lol
wow i never thought about cornstarch in powdered sugar
agreed, I want to make something creamy but only mildly sweet
Ahhhh.. eating some fine white choco while watching this. ☺
my favorite type of chocolate🤤
Thanks, now I’m hungry for chocolate.
great video. cocoa butter is pretty hard to find. I wonder how coconut oil would work
How much tempered white chocolate to we add to the blender to seed the chocolate?
'To make chocolate, you need chocolate'
i love white chocolate it has a different taste to it that i like
Looks yummy
My favorite type of chocolate
Finally a recipe that doesn't just melt store bought white chocolate and says "I made a white chocolate bar guys, look how cool I am" lol
Do people actually do that?
That defeats the entire purpose
I like white chocolate in extreme moderation.it’s very sweet so it goes best with tarter fruits and a considerable side of dark chocolate.it’s. also very good in with macedamia nuts in cookies>P