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.
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)
⅛ 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.
