I like dark chocolate and I like white chocolate. I really don’t care for milk chocolate. Dark chocolate is made with a very high cocoa content. Really good dark chocolate tends to have 70% or higher cocoa content. White chocolate is the exact opposite as it does not contain any cocoa solids nor does it contain any chocolate liquor (cocoa mass). In many countries white chocolate is not even classified as chocolate. Howeverin the USAwhite chocolate must be at least 20% cocoa butter. Cocoa butter is the natural fat extracted from the cocoa bean. It has the delicate slightly chocolate taste that we associate with white chocolate. Unfortunatelycocoa butter is quite expensive to buy and quite difficult to find. I have looked for it in all of my local stores and have never seen it anywhere. One day I was in the mood for some white chocolate and realized that the Artisana Coconut Butter might make a very nice substitution for Cocoa Butterso I gave it a try. What results is a sweet and creamy confection that is very similar to white chocolate in both taste and texture. It really calms any chocolate cravings. The biggest difference is that it gets softer at room temperature than a white chocolate wouldso it’s best to keep the candies refrigerated.
SCD White “Chocolate” Candy - Coconut Butter Candy Ingredients
1/3 cup coconut butter
1 TB honey
1/4 tsp vanilla extract (or just a few drops)
1/2 TB butter
In a small saucepan over medium low heatmelt coconut butter and stir in honeyvanillaand butter until well combined. It will not melt to a smooth liquid like melted chocolatebut is more of a thicker consistency almost like grits or cream of wheat. Spoon into candy molds. Each mold I used took about 1/2 tsp of melted mixture. Put mold in freezer for 15 minutes. Pop candies out and enjoy.