Luckily, as Julia Zotter said in the milk alternative episode of my podcast, these smaller companies do have cards they can play. Not only are their ingredients lists full of real foods, but they tend to source ethically-farmed cacao, well-processed and purchased at a premium. For delicious vegan white chocolate, might I suggest makers like Solkiki Chocolate , Charm School Chocolate , and Pascha Chocolate not a fully vegan company, but with great allergen-free vegan chocolates.
Each of these companies offers a great plant-based white chocolate, most of them made with coconut milk powder in place of dairy. The main nutritional consideration in craft white chocolate, however, is the cocoa butter. So you could say that cocoa butter self-regulates itself, insofar as affecting the heart. The unhealthy aspects of white chocolate are basically the added sugars, both the refined sugar and the lactose, as the high caloric value of the product.
You can tell just by looking at the nutrition facts of the bar what percentage of the bar is sugar— just divide the grams of sugar per serving by the total number of grams in a serving— and after that, enjoy in moderation. While I always advocate lobbying your local craft chocolate maker for any cacao-based products you desire, I know most makers are too small to expand with any haste.
The following are my best tips for finding real white chocolate anywhere you go:. So what is the best white chocolate out there? Also, check out caramelized white chocolate. Each of the three main variables at play— cocoa butter, milk powder, and sugar— can be manipulated in some way to yield a unique result.
In J. Fry found that added cocoa butter and sugar to chocolate liquor could produce a bar and then in Henri Nestle and Daniel Peter found that adding condensed milk produced a milder flavor. Milton Hershey went on to devise mass production. So much for brown chocolate. It is just cocoa butter mixed with sugar, often with a little vanilla added for flavoring. Since it has no cocoa, the characteristic flavour compounds found in chocolate, compounds like phenyl acetic acid, furfuryl alcohol, dimethyl sulfide, 2-methoxymethylphenol and 1-methylnaphthalene as well as others, are mostly absent.
Also absent are anandamide, N-oleoylethanolamine and N- linoleoylethanolamine, the compounds that are supposedly responsible for the pleasure giving effects of chocolate. Because they apparently stimulate the same receptors in the brain as cannabinol, the active ingredient in marijuana.
But before we get too carried away with the cannabis-like effect, just reflect on this: a 60 kg person would have to eat 11 kg of chocolate to get a buzz! Enter your keywords. Prep Time 5 minutes.
Cooling Time 55 minutes. Total Time 1 hour. Servings 12 white chocolate discs. Calories 49 kcal. Author Stefani. US Customary - Metric. Instructions Place cocoa butter in a microwave-safe bowl and melt in the microwave. If you are used to melting butter in the microwave, you'll be surprised at how much longer this process takes for cocoa butter.
Set the microwave for two minutes and then add a minute at a time until the cocoa butter is completely liquefied. Stir in the powdered sugar and the milk powder. Make sure that all of the sugar is completely dissolved in the cocoa butter. Pour or spoon the mixture into your molds.
If you are using a silicone cupcake tin, use approximately one tablespoon of the cocoa butter mixture per circle. Pop the white chocolates out of the molds and enjoy on the spot, use to decorate cupcakes or cakes, break into pieces and add to cookies, or use in any other way that you can dream up.
Notes You can replace this orange extract with any flavored extract that you like.
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