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I made a double batch of this recipe. It took much longer for my cacao butter to melt in the microwave than the recipe suggested - more like 6 minutes. In addition to the powdered sugar, I stirred in an extra pack of vanilla sugar too.
It turned out all right. Not delicious, but okay. Having watched the hard cacao butter take such a long time to melt, and then having seen it all melted and oily, and then mixed with sugar and hardened again, it makes me think it must be rather unhealthy to eat. Maybe I shouldn't eat it.
These are the ingredients. The glass bowl contains the melted cacao butter.
This is the final product.
I had planned to use the mini silicone baking molds which I had last used a year ago for making chocolate peanut-butter cups. But I discovered that a white crystalline substance (mold on my molds?) was growing on them, so decided to use a glass pan instead.
A commenter named Lynn on this page had the problem of white crystals on their silicone bakeware too. I wonder what the crystals are, and why they grow.
It turned out all right. Not delicious, but okay. Having watched the hard cacao butter take such a long time to melt, and then having seen it all melted and oily, and then mixed with sugar and hardened again, it makes me think it must be rather unhealthy to eat. Maybe I shouldn't eat it.
These are the ingredients. The glass bowl contains the melted cacao butter.
This is the final product.
I had planned to use the mini silicone baking molds which I had last used a year ago for making chocolate peanut-butter cups. But I discovered that a white crystalline substance (mold on my molds?) was growing on them, so decided to use a glass pan instead.
A commenter named Lynn on this page had the problem of white crystals on their silicone bakeware too. I wonder what the crystals are, and why they grow.