Split Vegan Milk Chocolate || Nug’s Corner: Cooking With Tanner скачать в хорошем качестве

Split Vegan Milk Chocolate || Nug’s Corner: Cooking With Tanner

Time for some simple 3 ingredient split chocolates! These candies are so simple to make that you might have to stop yourself from eating all of them just to make more! * What you'll need: 1 cup white chocolate chips (Simply Delicious Nestle brand white morsels are certified vegan and free of all major food allergens as well.) 1 cup semisweet chocolate chips (Enjoy Life brand semisweet chocolate chips are listed allergy friendly and certified vegan.) 4-5 tps sweetened condensed coconut milk (non-dairy milk, if desired/necessary) Directions: 1. Melt white chocolate chips with 2 tsp of the sweetened condensed coconut milk. You can use either a double boiler or the microwave. If using a double boiler, cook slowly, making sure to not burn the chocolate. If using a microwave, heat it up 30 seconds at a time, stirring in between. 2. Fill silicone molds halfway. Tap/gently shake the molds to even it out and get rid of any air bubbles. Put in freezer to harden for 10-15 minutes. 3. Clean items and heat the semisweet chocolate chips with 2-3 tps of the sweetened condensed coconut milk. If chocolate is having a hard time melting smoothly, you can add a splash of milk if desired. 4. Fill the rest of the silicone molds with the semisweet chocolate mixture. 5. Freeze for another 25-45 minutes. Chocolates can be kept in fridge, freezer, or in a cold dry room. ~ notes: Make sure all bowls and molds are dry when heating the chocolate. Any moisture will cause the chocolate to not melt properly for the consistency you will need. Do not put a lid over your pot if using double boiler as condensation could form and cause moisture buildup. You can absolutely swap the order of the white/semisweet chips for the mold, or even layer it sandwich style. For even more fun, add sprinkles at the bottom of the mold before adding your first layer.