Monday, 7 May 2012

White Chocolate SCD


Followers of the Specific Carbohydrate Diet are sadly not able to eat chocolate nor are they able to eat cacao powder.  BUT happily they are allowed to eat cacao (or cocoa) butter which is the pure fat extracted from the cacao bean. White chocolate is surprisingly easy to make. I'm not going to say that this recipe is perfect by any means but it works for sprinkles. 

Cacao butter is quite expensive so if you decide to buy some make sure that you are buying edible cacao butter. Since cacao butter is also available for making balms and lotions, not all of it is suitable for eating. 
In the UK raw, organic cacao butter is available easily on-line at Goodness Direct and from Amazon




To sweeten the chocolate the only option for the SCD is honey, so I used a very mild acacia honey in the recipe to avoid it overpowering the overall taste. The other main ingredient in white chocolate is milk normally described as milk solids on the packet, also not legal for followers of the SCD! So I decided to try SCD yogurt cream instead.        


Yogurt Cream

300ml organic double cream
600ml organic whole milk


Make the Yogurt Cream two days ahead following my instructions for making SCD yogurt but use organic double cream and organic whole milk instead of just milk. For a richer yogurt cream use half cream and half whole milk.




White Chocolate GF SCD


50g cocoa butter
1 tblsp mild, clear honey
1 tblsp yogurt cream (you could try coconut cream for dairy free, but I haven't tried this)
 tsp pure vanilla extract (alcohol, water and vanilla only)


Measure out the cacao butter into a bowl. Place the bowl over a pan of hot water.




Keep the light very low and heat slowly until the cacao butter has completely melted.



Take off the heat and pour in the honey.




Stir in the yogurt cream.




Stir in the vanilla extract.




Whisk everything well then leave it covered for about 10 minutes.




Keep whisking every five or ten minutes until it becomes opaque and starts to thicken. It took about an hour but it will depend on the temperature of your kitchen. This is the tricky part. It thickens very very quickly at this stage and the knack is to catch it just before it starts to set. Pour quickly into moulds. I used silicone cupcake cases.




Leave it to set.




If you want to hurry this part along, pop into the fridge to set. When finally set, press out of the moulds.




Break into pieces.




This chocolate should be OK to use in my Chocolate Chip and Hazelnut Cookies but I haven't tried it yet so I will let you know when I do.


Update : It doesn't work in a cookie recipe - it melts away, so I will work on this recipe to see if I can make something more solid that will work in a cookie or muffin.


I have found another recipe for SCD white chocolate, please go have a look at the recipe at Our Nourishing Roots.


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This recipe is linked to Monday ManiaFat TuesdaySlightly Indulgent TuesdayHearth and Soul HopAllergy-Free WednesdaysGluten-Free WednesdaysHealthy 2Day WednesdaysReal Food WednesdayFreaky FridayFight Back FridayMonday Mania

21 comments:

  1. Well Vicky, you are quite cleaver! These are beautiful little chocolates. I was wondering about SCD and cocoa butter! Now I know. Thank you! I have a TON of cocoa butter on hand. I use it in my handmade lotions. :-)
    Now that I know it's legal, I can play around with the ingredients!!

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  2. You are amazing dear Vicky!!! I am so glad you shared this!!! I purchased some edible organic cacao butter a few weeks ago because I read it was SCD legal, but I did not know what to do with it. I can hardly wait to try this! I have tried two of your cookie recipes and they turned out fabulous! Thank you so much for sharing all of your wonderful SCD recipes. I love being on this diet and it is nice to have so many new recipes to try sweetie. I look forward to hearing if this works well in your chocolate chip and hazelnut cookies. Have a lovely week and I hope you had a nice bank holiday too! Love, Paula xo

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  3. Wow that sounds so good! I love white chocolate :) I'll try using coconut milk in place of the dairy. Thanks for the recipe.

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  4. Another wonderfully creative recipe, Vicky!

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  5. Absolute yum! Gonna check them out this week.

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  6. Your white chocolate looks delicious! I love your substitutions of honey and yogurt - quite clever!

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  7. This is so cool! What a wonderful and creative idea!

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  8. It's wonderful that you have been able to make a white chocolate suitable for folks following the SCD diet. It looks really beautiful!

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  9. Thank you ladies for all your comments, I really appreciate them!

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  10. the chocolate looks divine.. i should try it with some coconut cream.. i was just about to order some really expensive vegan white chocolate chips!:))

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  11. Forgot to mention, Please do drop by the fundraiser on my blog, if you have a minute, to bid, or Share. I am raising funds through auction of fun goodies donated by fellow bloggers for an amazing vegan non profit in India. There are some international items too. Thanks a bunch! http://hobbyandmore.blogspot.com/p/fundraiser-for-vspca.html

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  12. Yum! Thanks for linking up to Healthy 2Day Wednesday, and come back next time to see if you were featured!

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  13. This recipe sounds so yummy! Thank you! :) I have a question though -doesn't the yogurt separate from the cocoa butter when set? I was missing dark chocolate and decided that cocoa butter would be the closest flavour to please my craving. I made white chocolate bars with cinnamon and dried fruits sweetened with lucuma powder which also adds creaminess to my white chocolate however when cooled down and set, the added ingredients were all set in the bottom of the bars and leaving just pure cocoa butter on the surface. The bottom tastes yummy though :) I just have to leave the top out. ( I guess I could use it for my next white chocolate batch :))

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    1. Hi Gosia! No it doesn't separate. I have been meaning to try making it with cashew cream instead of yogurt to see if it makes a creamier chocolate, have you tried that?

      Thank you for visiting my blog!

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  14. Hi can you tell me how long this chocolate keeps I'm thinking of making some for Christmas seeing as there will be no chocolate coins at the bottom of my son's stocking this yesterday. Thank you too for your blog. It's great to find British style SCD recipes.

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    1. Hi Catriona, thank you!!

      This was one of my earlier recipes and I haven't made it in a while but it will keep in the fridge a few days, I think. I was thinking of updating my recipe soon and making it with cashew butter instead of the yogurt and possibly adding in a little more honey. If you decide to make it try half quantities first . If it's not sweet enough, add a little more honey in the next batch.

      Yes, I always included chocolate coins in fact this year will be the first time I've not bought any at all. I'm sure they will work but they are not as creamy as ordinary white chocolate hence the reason I intend to use cashew butter instead. However, cashew butter will make them less white.

      Have a lovely Christmas

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    2. Hi Vicky I made these but they didn't set as hard as chocolate usually does. I made the yogurt cream using half whole milk and half extra thick double cream which was all I could get. Do you think that was the problem? I've got cashew butter so I might try that instead. Also I made your mince pies and they were delicious. Thank you again for your creativity.

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    3. Thank you Catriona. Mine set hard so maybe you used a little too much of either the yogurt or the cocoa butter or maybe it was to do with not whisking it long enough (it's tricky), if you try it with the cashew butter please let me know how it works out. I'm so pleased you liked the mince pies, I'm making a huge batch at the weekend!

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  15. Thanks Vicky. I'll try cashew butter in a half batch. If it works well my dairy free nephew can share some too.

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    1. You're welcome Catriona, I hope he enjoys it. In the New Year I'm going to be experimenting more with cacao butter. Merry Christmas!

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