Recipe: Dairy-Free Chocolate
Chocolate is one of the most popular sweets on the market. Whether chocolate is consumed as an indulgent dessert or as a sweet treat, consumers enjoy chocolate. Why do consumers enjoy chocolate so much? It tastes good, it smells good, and it melts in your mouth.
There are a number of consumers who aren’t able to enjoy chocolate because of a dairy intolerance or allergy, or other dietary restrictions such as plant-based or veganism, but iTi Tropicals’ has the perfect solution. iTi Tropicals’ offers coconut milk powder that is 100% coconut. This ingredient makes a great replacement for dried milk solids in chocolate and does not impart a coconut flavor.
Check out the recipe below to see how iTi uses coconut milk powder in chocolate!
Percent (%)
24.86%
13.93%
44.78%
15.93%
0.50%
100.00%
Ingredients
Cocoa Butter
2970 Coconut Milk Powder, 100% Coconut
Powdered Sugar
Cocoa Liquor
Liquid Sunflower Leciithin
Total
Directions
1. Measure all ingredients. Prepare a double broiler by bringing a pot of water to a simmer and placing a heat resistant bowl on top of the pot.
2. Add the cocoa liquor and cocoa butter to the prepared double broiler. Allow both ingredients to melt, stirring every minute.
3. While the cacao liquor and cacao butter are melting, combine the powdered sugar and 2970 Coconut Milk Powder. Blend in a food processor for 1 minute- do not allow the mixture to turn into a paste.
4. Once the cocoa liquor and cocoa butter have melted, add the sunflower lecithin. Mix well to combine.
5. Add the 2970/powered sugar mixture to the cocoa mixture. Whisk until completely combined.
6. Once combined, remove the mixture from heat and transfer to a food processor. Blend for 5-10 minutes to further refine the mixture.
7. Transfer from the food processor and pour into desired molds. Allow the chocolate to set for a minimum of two hours at room temperature.