Blonde chocolate is a delicious, creamy chocolate that can be made at home or for your business. It’s caramel flavour really sets it apart from its white chocolate counterpart.
Ingredients
Blonde Chocolate
500gcacao buttermelted
300gcoconut sugarpowdered in Vitamix or coffee grinder
200gpartially defatted sesame or almond flour
75glucuma
Instructions
HSB Method
When using the HSB, reduce the flour content to 50g.
Halve the remaining ingredients listed above or process it in two batches.
Keep doing this until the mixture is liquid. You’ll need to scrape the sides of the jug and the tamper as you go so it all gets heated and blended together.
This should take about 1 ½ -2 mins, take the temperature every 30 seconds or so to be sure it’s not exceeding 50c or it can burn.
Pour into moulds and set in the fridge for 5-10 minutes and then at room temp for an additional 20 mins - 12 hours to full set and crystallise.
When chocolate tempers it contracts away from the mould, so there's no need to bang them out. If that's the case, something went awry during tempering and you'll need to re-temper it.
SG Method
Add the melted butter to the grinder first to lubricate the stones a little bit.
Add the remaining ingredients about ½ cup at a time.
Grind for 24-36 hours and then store or temper and use.
Pour into moulds and set in the fridge for 5-10 minutes and then at room temp for an additional 20 mins - 12 hours to full set and crystallise.
When chocolate tempers it contracts away from the mould, so there's no need to bang them out. If that's the case, something went awry during tempering and you'll need to re-temper it.
They should come out without sticking to the mould and with limited streaking or spots.