Honey-Sweetened White Chocolate and GAPS White Chocolate Chips

Honey-Sweetened White Chocolate and GAPS White Chocolate Chips

A few days ago I shared my recipe for honey-sweetened chocolate chips, and they are fabulous!  I have been testing chocolate chip cookie recipes, both sprouted flour and almond flour versions, and they turn out really well.  But some people who are on GAPS (a starch- and grain-free diet), cannot tolerate cocoa powder.  Enter my white chocolate recipe.

White chocolate is fragrant and delicate, scented with vanilla and sweetened with raw honey.  The floral notes from the honey and vanilla are perfect juxtaposed with the smooth creaminess of the clean, organic cocoa butter.White chocolate has long been a favorite of mine since childhood.  I remember going to the shops by my house in California growing up, and either choosing double-dipped peanuts or white chocolate ribbon from the bulk section of the candy store.  But I also used to buy pogs and Sanrio trinkets, but that’s beside the point.

I have been learning a lot about what my body craves over the last couple of years after reading Nourishing Traditions.  I realized that fat isn’t bad after all.  And if I was craving fats and sugars, then it was because my body was desperately trying to get some real food!  So now I am happy to say that I have found that good, traditional fats have made a lot of the difference for my health. http://www.ournourishingroots.com/wp-content/uploads/2012/01/IMG_2933-1024x768.jpg Since tackling the idea that I could make my own GAPS-legal, honey-sweetened chocolate (and then making chocolate chips out of them, oh yeah!), I have been determined to make the white chocolate version work as well.

I was not sure I would be able to pull it off, since in the traditional chocolate recipe there is either chocolate liquor or cocoa powder mixed in.  I imagined that would give the chocolate more stability than white chocolate, but I am happy to say that is not the case.  White chocolate can be yours too, to use in cookies and cakes, or simply to make into bars and candies.

You can also use cocoa butter as a one-for-one butter substitute in baked goods.  Try using it in a cake or a quickbread and see how the flavor is enhanced with a hint of chocolate that isn’t overpowering.

Equipment Needed:

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A note on cocoa butter:  Cocoa butter is the white solid fat that comes from the cocoa pod.  It is most recognizable as “white chocolate”, which is simply cocoa butter sweetened and flavored.  The cocoa butter fat is much easier to digest for GAPS people when compared to cocoa powder or chocolate in it’s typical bar form. Fortunately, I have an excellent source of cocoa butter on my resource page.  The cocoa butter is pure, organic, fragrant, delicate, and absolutely gorgeous!

(Even so, after your digestive problems have subsided, you can start consuming cocoa powder if you can tolerate it on GAPS.  You can see the official answer here, in the GAPS FAQ page under “cocoa”.)

Honey-Sweetened White Chocolate

2 cups (16 ounces) cocoa butter (buy cocoa butter here)
3/4 cup raw honey (buy raw honey here)
scraped seeds from 1 vanilla bean (buy vanilla beans here)
1 teaspoon vanilla extract (buy high quality extracts here)

  1. In a glass bowl set over simmering water, melt cocoa butter completely.  Turn the heat off and add honey and vanilla seeds from scraped vanilla bean (reserve the bean for another use), whisking until smooth.  Add vanilla extract and whisk until smooth again.
  2. Remove bowl and set aside to cool.  After 30 minutes, use an immersion blender to blend the honey back into the liquid.  Repeat every 30 minutes (depending on how warm your kitchen is) until the liquid starts turning opaque again but is still pourable.
  3. Pour into molds or cupcake liners to make candies and bars.

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Honey-Sweetened White Chocolate Chips

2 cups cocoa butter (buy cocoa butter here)
3/4 cup raw honey (buy raw honey here)
scraped seeds from 1 vanilla bean (buy vanilla beans here)
1 teaspoon vanilla extract (buy high quality extracts here)

  1. In a glass bowl set over simmering water, melt cocoa butter completely.  Turn the heat off and add honey and vanilla seeds from scraped vanilla bean (reserve the bean for another use), whisking until smooth.  Add vanilla extract and whisk until smooth again.
  2. Remove bowl and set aside to cool.  After 30 minutes, use an immersion blender to blend the honey back into the liquid.  Repeat every 30 minutes (depending on how warm your kitchen is) until the liquid starts turning opaque again but is still pourable.
  3. Pour into a glass pan or jelly roll pan and let harden at room temperature.  Then cut and remove with a spatula in large pieces.
    http://www.ournourishingroots.com/wp-content/uploads/2012/01/IMG_2931-1024x768.jpg Chop into small bite-size pieces.
    http://www.ournourishingroots.com/wp-content/uploads/2012/01/IMG_2938-1024x768.jpg Use in chocolate chip cookies or other baked goods!

Cocoa butter is difficult to find, and even when you do it can be low quality and have a rancid taste.  Fortunately, I have a tried and true source for pure, organic cocoa butter on my resource page.  Check it out by clicking here!

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