HAPPY VALENTINES DAY

The chocolate experiment was interesting, to say the least. The recipe that is all over the vegan sites (yet curiously has no reviews) is awful! It tastes right on, but it makes more of a white chocolate sauce, see the pic below :)
I think I will put it in a jar in the fridge to use for rice/soy ice cream topping :p Which is great in another way, but not when you were wanting chunks of white chocolate.

My second try was using a chocolate site's percentages for ingredients commonly used in White Chocolate...Again, the taste was awesome, but the texture was of a sweet clay (like the chef's use for decorating)....


So, when life hands you lemons (or badly textured yummy white chocolate)-

You use it to decorate the scrumptious ricemilk-chocolate dipped strawberries. I also did some dark chocolate ones with the white chocolate stuff in star shapes.

The Recipe for the White Chocolate "clay"

1/2 c cocoa butter
7/8 c sugar
almost 1/2 c soymilk powder
a bit more than 1/2 tsp soy lecithin liquid
a bit more than 1/2 tsp vanilla (liquid)
1/8 c water

Set up a double boiler on med-hi heat. Melt cocoa butter, add sugar and mix well. Add milk powder and stir, add water to help incorporate everything in a smooth mix (it is a tiny bit grainy, though) Add lecithin and vanilla. Stir vigorously to mix well. Pour onto tray (or whatever) and throw in freezer to firm up. It is easier to cut/use when it has been in room temp for a few minute to warm up, though.

I did find another regular white chocolate recipe online with way different proportions than either of these. I will be trying that soon and will post the results :p

Yes, yes, I am a woman on a quest.....for vegan white chocolate that I can use for dipping fruit and for making Ostara candies, that I don't have to spend lots on and wait for it to be available or for it to be shipped :(