How to make white chocolate

Ingredients processing time

5 minutes

Quantity

12 tablets

Calories

54 calories

the ingredients

  • Fifty-six grams of edible cocoa butter.
  • A third of a cup of powdered sugar.
  • Half a teaspoon of powdered milk (or soy milk powder to make fasting white chocolate).
  • Half a teaspoon of vanilla extract.
  • ½ teaspoon orange extract (can be substituted for any other flavor extract of your choice, if you want a traditional white chocolate with vanilla flavor add an extra ½ teaspoon of vanilla extract in place of the orange)
  • Three quarters of a teaspoon of ground ginger (you can use any other spice or not).
  • pinch of salt.
  • Silicone molds for making chocolate chips.

How to prepare

  • Put the cocoa butter in a microwave-safe bowl and melt it in the microwave (it will take longer than it takes to melt regular butter in the microwave) for two minutes, then another minute until the butter is completely melted.
  • Add sugar and powdered milk making sure the sugar is completely dissolved in the cocoa butter.
  • Add the rest of the ingredients and stir.
  • Pour the mixture into the silicone molds with the spatula (if using silicone cupcake molds, pour 1 tablespoon of the mixture).
  • Put the molds in the fridge until cool.
  • Remove the chocolate bars from the molds and use them to decorate a cupcake or cake, or break them into small pieces and add them to the cookie mixture.

White chocolate cheesecake

Ingredients processing time

The whole night

Preparation time

less than ten minutes

enough for

8 people

the ingredients

Filling Ingredients:

  • Two hundred grams of finely chopped white chocolate.
  • Three hundred grams of full-fat cream cheese, at room temperature, with the resulting liquid filtered.
  • Three hundred grams of double cream.
  • A teaspoon of lemon juice.
  • A teaspoon of vanilla extract.

Base components:

  • One hundred and seventy-five grams of ginger-flavored biscuits.
  • Fifty grams of soft unsalted butter.

How to prepare

  • Melt the white chocolate and set it aside for ten minutes until it returns to room temperature.
  • Crush the biscuits in a food processor and mix them with the butter well.
  • Stack the biscuit mixture in the cake mold with the edges raised slightly with the back of the spoon, then put the mold in the refrigerator until the preparation of the cream is finished.
  • Beat the cream cheese until soft, then gently whisk it with the white chocolate.
  • Gently whisk the cream until it becomes a little thick, then add it to the white chocolate mixture.
  • Add vanilla and lemon juice and stir.
  • Pour the creamy mixture over the biscuit layer, level the surface, cover the mold with plastic wrap, and cool the cheesecake in the fridge overnight before serving.
  • Take the mold out of the fridge ten minutes before serving and divide the cheesecake into slices.

How to make white chocolate