Homemade Mint White Chocolate 🍃

Homemade Mint White Chocolate 🍃 | Ecency

I have always wanted to try making white chocolate. This kind of reminds me of the first chocolate I received from a suitor a while back, when Toblerone had just come out on the market. He was a seafarer and came home with a big bar of Toblerone to impress me. Either way, I didn’t say yes to him, but I enjoyed that Toblerone for the first time.

So here it is, not as smooth as Toblerone. I decided to infuse the cocoa butter with mint. I sacrifice smoothness for flavour. The presence of a small amount of water could make the chocolate a little grainy, but using a dried mint or skipping it entirely would prevent that.

One thing though, this is cheaper to make than brown chocolate, but trickier; the cocoa butter should be heated carefully since high temperatures will cause scorching.

🍃 Fresh Mint White Chocolate

Ingredients:

100 g cocoa butter (food grade)

A handful of fresh mint leaves (requires washing followed by thorough drying before use.)

60 g powdered sugar (sifted)

40 g full cream milk powder

1 tsp vanilla extract (optional)

Pinch of salt

Method

🍃 Infuse the cocoa butter ( you can skip this for plain white milk chocolate)

Melt cocoa butter gently over a double boiler (bowl over simmering water, not touching).

Add the whole mint leaves.

Keep warm for 15-20 minutes, stirring occasionally.

🍃 Strain the infusion

Use a fine sieve or cheesecloth to remove the leaves.
Press gently to extract the flavoured butter, but don’t squeeze too hard, or water from the leaves may seep out.

Mint-infused Coco Butter

🍃 Make the chocolate

Return the mint-infused cocoa butter to a clean bowl.

Add powdered sugar and milk powder to the mixture while whisking until it reaches a smooth consistency with vanilla extract and salt. Use hand blender for extra creaminess, but be careful as it can introduce air.

🍃 Set the chocolate