There is a misunderstanding that if you are following a vegan diet, you will have to give up chocolate. This isn’t true! You can easily buy ready-made vegan chocolate or make it at home. Also, vegan varieties of both dark and milk chocolates are available. Speaking about the advantages of homemade ones, you can use healthy ingredients and avoid refined sugars. Here, in this article we will introduce you to the recipe for making vegan raw milk chocolate; read ahead to know more.
The common issue with many homemade vegan chocolates is that they are too soft at room temperature, and because of this, they must be kept refrigerated. Also, they have coconut aftertaste because coconut sugar is an important ingredient. Above all, they often have a grainy texture, which contradicts the smooth texture of readymade chocolate.
The above issues can be avoided to a certain extent by grinding the coconut sugar into a fine powder. This tempers the chocolate, which makes it snap when you break it. Also, the powdered coconut sugar will give vegan chocolate a quite smooth texture, but not as smooth as readymade chocolate.
The superfine coconut sugar is combined with raw cocoa powder, seeds from a vanilla bean, and salt. Also, adding half a teaspoon of lucuma will give the chocolate more sweetness and light caramel flavor.
Steps For Making Vegan Chocolate
- Blend the mixture of superfine coconut sugar, vanilla bean seeds, raw cocoa powder, and salt in a blender; blend them until it appears like powdered sugar.
- Melt the cocoa paste and the cocoa butter in a double boiler until they begin melting. Ensure that the temperature is around 107° F or 42° C.
- Transfer the melted cocoa butter into a blender and add hazelnut or almond butter. Now, blend this mixture until they are fully combined; the nut butter is good for emulsifying. Also, keep in mind that hazelnut butter gives a milkier flavor, and it is more suitable for making vegan milk chocolate.
- Now transfer this mix to a large mixing bowl and stir until the temperature is reduced to 82°F or 28° C. Now, in a double boiler, reheat the mix until the temperature reaches 87°F or 31° C. This process is called tempering the vegan chocolate, and doing it right is essential for getting chocolate that looks shiny and snaps when broken.
You must know that chocolate is one of the most popular and widely purchased vegan consumer goods. We hope that the recipe shared above will help you make vegan white chocolate at home.