- A fruity, bright pink flavoured white chocolate made with freeze dried raspberry powder.
- Dom Ramsey / Damson Chocolate
- Creative Commons Attribution 4.0 International
- Short URL
- Last Updated
- 22 December 2019
- 34% Cocoa butter
- 30% Whole Milk Powder
- 31% Cane Sugar
- 4.6% Freeze Dried Raspberry Powder
- 0.4% Sunflower Lecithin
- Grind / Conch time: Standard (12 hours for 3kg Premier grinders, 48 hours for 30kg CocoaTown melangers)
- Pre-melt the cocoa butter. If you don’t have a dedicated melter, the easiest way to do this is using a heat proof bowl over a pan of boiling water.
- Once melted, add all the cocoa butter to the melanger.
- Slowly add the milk powder and sugar. Give the melanger a few minutes to refine the powdered ingredients before adding more, so it doesn’t become too thick and unwworkable.
- Once all the milk powder and sugar has been incorporated, add the freeze dried raspberries
- Allow to grind / conch for prescribed time.
- One hour before the end of the cycle, add the lecithin.
- Pour into containers and allow to set.
- Temper as per the white chocolate settings on your tempering machine.
Be sure to use a freeze dried raspberry powder with a very low moisture content. Fruits dried using other methods such as dehydration are often unsuitable as they can retain moisture. Too much moisture in your chocolate will make it thick and potentially unworkable.
Other freeze dried fruits also work well in this style of chocolate, but you may need to experiment to adjust the balance of fruit, milk and sugar. We’ve had success using strawberry and plum powder.
There are a wide range of milk powders available on the market, and we usually recommend going with a locally sourced product. Generally full fat cows milk will produce the best flavour. What we’re aiming for is a sweet & creamy white chocolate that goes well with the fruit flavour, so other milks such as goat and sheep may not work as well.
We like to use Sunflower Lecithin in our chocolate as this can also have a significant impact on viscosity and make moulding much easier. We use it in preference to Soy Lecithin which some people have allergies to. Again, if your chocolate flows readily you may want to omit this entirely and increase the nib content.
This style of white chocolate generally requires less refining time than a chocolate made with cocoa nibs. We’ve produced a good quality, smooth chocolate with 12 hours refining in a small melanger, but we recommend you taste the chocolate regularly during production and adjust the timings according you your own requirements.
This chocolate (and similar white chocolates flavoured with fruit) is somewhat photosensitive. That means that the colour and flavour can fade if exposed to light for long periods. For this reason, we do not recommend transparent packaging for this recipe.
Liqurice & Sea Salt Chocolate by XTC Chocolate is licensed under a Creative Commons Attribution 4.0 International License.
Based on a work at https://xtc.tc/108.
Permissions beyond the scope of this license may be available at https://xtcchocolate.com/licensing/.