Hello, I've been doing a lot of research but cannot find a recipe that only uses ingredients similar to the store-bought below to make a white chocolate spread, I'm looking to store it at room temperature without it going off. I will put on toasted bread.
The main ingredients in the store-bought jar are sugar, canola oil, milk solids, cocoa butter, and emulsifiers and it doesn't need to be refrigerated.
I thought it would be easy to make but boy I was wrong!! Maybe it's my ratios or my technique (I'm a total noob). I placed all the ingredients (melted cocoa butter) except for emulsifiers in a blender and blended it up although it doesn't emulsify together.. There is just a layer of the oil above the other powdered ingredients. Is it because I am missing the emulsifier liquid? I have never used it before.
1. Here's my recipe
sugar 40g
oil 30g
milk powder 20g
cacao butter 10g
My workaround to the recipe at the moment is to make a rich sugar syrup (2:1) first then add the rest of the ingredients on the stove and cook and mix till it's smooth. But not sure if this method will be shelf-safe cause of the added water. what do you guys think, will it be shelf stable? Does anyone have a recipe for white chocolate spread?
2.
rich sugar syrup 40g
milk powder 20g
cacao butter 20g
oil 20g
Thank you!
