50gramsunsweetened milk powderI used the mawa powder that I got from Indian stores
75gramscacao butterchopped into chunks
2tbspnuts of your choiceoptional I used slivered pistachios
Prepare the chocolate molds.
Make sure the molds you are using are completely dry, and if you are using nuts, you can sprinkle them on the molds. (You can add it to the chocolate mix as well)
Set up the double-boiler and melt the cacao butter.
Add one-two inches of water in a saucepan and place a bowl that fits the saucepan on top. (you want a snug-fit or perfect -fit here and make sure the steam doesn't escape from the sides) Make sure the bowl on top doesn't touch the water in the saucepan. Add the chopped cacao butter to the top-bowl, gently simmer the water over medium-low heat and let the butter melt in the gentle heat. (Medium-low heat is the key, and make sure the water doesn't come to a rolling boil. Also, many add the cacao butter after the water comes to a simmer, but adding it, in the beginning, worked for me)
Prepare the white chocolate.
Let the cacao butter melt. Make sure to whisk the cacao butter during the melting process for even melting. Here are my melted cacao butter and the double-boiler setup.
Now add the sifted powdered sugar and mix well.
Next, add the milk powder and mix well.
Turn off the heat at this stage and remove the chocolate bowl, and set it aside.
Blend the white chocolate mix.
For a smooth texture, we need to blend the white chocolate mix. Transfer it to a blender or a mixer jar.
Blend it into a smooth mix like below. You can add other flavoring or nuts now and mix them.
Set the white chocolate.
Now pour the white chocolate mixture into the molds.
Place it in the fridge or freezer to set. I always keep it in the fridge for 1.5 to 2 hours. Once the chocolate is firm and set, you can easily unmold it and enjoy it!
Store the chocolate in an air-tight container in the fridge for longer shelf life.
Ensure steam doesn't escape your double-boiler setup, and do not bring the water to a rolling boil. A gentle simmer over medium-low heat is the key.
Blending the chocolate mix helps for a smooth texture. If your milk powder is smooth and fine, skip the blending part. I tried blending it with my hand blender in the initial tries, but it didn't work.
Nuts are optional, and you can add other flavors of your choice.
We like this ratio of powdered sugar to milk powder to cacao butter. But you can go with a 1:1 ratio of milk powder to cacao butter.
For best results, I recommend weighing your ingredients with a digital scale.
Make sure to use the edible cacao butter.
I haven't faced chocolate seizing issues with white chocolate, but if it happens, add some more cacao butter (20 grams approx) and melt the chocolate mix in the double-boiler method and it should help. (More about this in future posts)