White chocolate?

[MyJourney]

I have been wanting to make a white chocolate mousse recently. I have some of the Gosh Thats Good white velvet powder which I use to make lattes and sometimes whip up with cream and I do like it but it just isnt the same as the white chocolate mousse I make with melted chunks of white chocolate.

I have looked all over and cannot find any sugar free white chocolate that is made without SAs (well, erythritol is okay) anyone know where I can find some? I believe its just cocoa butter, milk (cream?) and sweetener. Is there some reason this isnt being sold anywhere? Has anyone tried making some? Does anyone know if chocoperfection has plans on making a white version?

[IslandGirl]

I have looked all over and cannot find any sugar free white chocolate that is made without SAs (well, erythritol is okay) anyone know where I can find some? I believe its just cocoa butter, milk (cream?) and sweetener. Is there some reason this isnt being sold anywhere? Has anyone tried making some? Does anyone know if chocoperfection has plans on making a white version?

This is, like, 5 different questions! :lol:

White chocolate isn't really chocolate, as I'm sure you know, cuz it has no cocoa mass/liquor, just the cocoa butter, with of course, some dairy, "sugar" and the all-important vanilla (and usually a little emulsifier, lecithin, that kind of thing).

Years ago, there was a little bit of an experiment going on, me and another LCer (can't remember who) when this forum had a LOT fewer people on it, we were trying to make white chocolate, but didn't get very far (I had a heck of a time getting pure cocoa butter then). It should be do-able, however, the only tricky bit I can think of is the blending of the dairy and the cocoa butter.

Is there some reason "this" isn't being sold anywhere? Who knows? Demand isn't big enough? As for Chocoperfection, do they have a website you can browse, or contact?

Meanwhile, if I wanted to make a mousse, I'd just make the mouse with the cocoa butter (melted) as "normal", but just increasing the sweetener and vanilla and cream separately, then blending all together. Sounds like a lot less work to me...what's your "old" white chocolate mousse recipe?

:wave:

[MyJourney]

The original high carb recipe is

1/4 lb. white chocolate, chopped
3 Tbs. unsalted butter, cut into small pieces
3 eggs
1/8 tsp. salt
2 Tbs. confectioners’ sugar



Place the chocolate in a heatproof bowl and set over but not touching barely simmering water in a saucepan. Heat, stirring, until the chocolate melts, about 2 minutes. Add the butter and continue to stir until the butter melts and is incorporated, 30 to 60 seconds.

Separate 1 egg, placing the white in a large bowl and adding the yolk to the chocolate. Quickly whisk in the yolk, fully incorporating it. Repeat with the remaining 2 eggs. Remove the bowl from over the saucepan and let cool to lukewarm.

Add the salt to the egg whites. Using an electric mixer set on medium-high speed, beat the whites until stiff peaks form, then beat in the confectioners’ sugar. Using a rubber spatula, gently fold the egg whites into the chocolate, being careful not to deflate the whites.

Spoon the mixture into a large bowl or individual glasses. Cover and refrigerate until very firm, at least 6 hours or up to 24 hours. Serve well chilled. Serves 4.

[MyJourney]

I will add that it works well with low carb chocolate bars like chocoperfection and eat well be well but I get in the mood for a white chocolate mousse sometimes.

I also garnish with chocolate shavings and raspberries/raspberry puree.

I have written to chocoperfection a couple of weeks ago but I received no reply :-(

[kevinpa]

I have some of the Gosh Thats Good white velvet powder which I use to make lattes and sometimes whip up with cream and I do like it but it just isnt the same as the white chocolate mousse I make with melted chunks of white chocolate.

Is this like a cocoa or more like a flavoring?

[kevinpa]

Meanwhile, if I wanted to make a mousse, I'd just make the mouse with the cocoa butter (melted) as "normal", but just increasing the sweetener and vanilla and cream separately, then blending all together. Sounds like a lot less work to me...what's your "old" white chocolate mousse recipe?

:wave:

Any approx amounts Jude?

[MyJourney]

Is this like a cocoa or more like a flavoring?

Its more like a cocoa. You can read about it here http://www.goshthatsgood.com/

Its quite good when you whip it up with some cream. No sweetener is necessary. I also use much less of it than the suggested amount.

I purchase it from here https://www.baristaproshop.com/catalog/brand.php?brandid=29 They have the best price I have found and their shipping is reasonable.

[IslandGirl]

Any approx amounts Jude?

I've actually been thinking on this one, and "borrowed" Ming Tsai's Master Chocolate Mousse recipe as a base.

Ingredients look like this:

4 oz cocoa butter
2 Tbsp butter
3 large egg yolks
3/4 cup sugar equivalent
1 Tbsp pure vanilla
1 C heavy cream, whipped
pinch salt
Whatcha think? Basic recipe process is the same, melt the cocoa butter and the butter; beat and temper in the egg yolks with the sweetener, over heat; beat the heavy cream with the pinch of salt, then fold all thee mixtures together. Hmmmmmmmmmmm.

:wave:

[MyJourney]

Oooh that sounds good. I will have to try that, probably next weekend when I get back. If someone gets to try it sooner please let me know how it turns out.

[kevinpa]

Its more like a cocoa. You can read about it here http://www.goshthatsgood.com/

Its quite good when you whip it up with some cream. No sweetener is necessary. I also use much less of it than the suggested amount.

I purchase it from here https://www.baristaproshop.com/catalog/brand.php?brandid=29 They have the best price I have found and their shipping is reasonable.

Did you ever see an ingredient list for the Gosh that's Good No Sugar Added White Velvet?
I got mine today and expected to see a list of ingredient on the package and there was none......that always makes me wonder.

[IslandGirl]

I think I have the info around here SOMEWHERE (I'm such a packrat) and the website has only nutritional info...
http://www.goshthatsgood.com/NutFacts.asp (http://www.goshthatsgood.com/NutFacts.asp)

...but the package should look like this (hey, maybe a magnifying glass?):

http://static.zoovy.com/img/espressoparts2/-/G/gosh2b

[kevinpa]

What I got has that picture and name on it but no other writing.

When I called Barista Pro Shop on the phone today they put me on hold and never came back.

[IslandGirl]

Fun with dick and jane...

So I blew up the image as much as possible, and it's really grainy, but I'm sure the first two ingredients are nonfat milk and partially hydrogenated something (soybean? coconut?) oil. What that tells me is this product is essentially a non-dairy creamer base with the right flavours and perhaps some slightly different proportions.

I've found the product info I have here and there's no Ingredients List there either, but a lot of marketing stuff...(samples and sales bumpf).

I must say, I'm a bit disappointed to see the partially hydrogenated in there, but not really surprised. Darn.

I've emailed the goshthatsgood people and will post if I get any details.

Ta!

:wave:

[IslandGirl]

But Kevin, are you wandering around your kitchen trying out my flying recipe for white chocolate mousse? I know you're there, and probably awake, too ;) though I HAVE to pack it in and get my minimum 5 hours of sleep now...

:lol: :wave: :lol:

[kevinpa]

But Kevin, are you wandering around your kitchen trying out my flying recipe for white chocolate mousse? I know you're there, and probably awake, too ;) though I HAVE to pack it in and get my minimum 5 hours of sleep now...

:lol: :wave: :lol:

lol I'm awake but not ready to tackle the mousse yet. I was sitting here planning how to approach coverting ChristiansMom's Cinnamon Swirl Coffeecake.

[IslandGirl]

Mmmmmmmmmmmmm, coffeecake!


:wave:

[kevinpa]

Last night I made some coconut bark with "Gosh that's Good No Sugar Added White Velvet" and put it in mini muffin tins to make individual pieces.

The flavor is excellent.

The following made eight 2 tsp servings at 1 carb each.

1/3 cup coconut oil (mine was soft from the heat so I didnt melt)
2 T. Gosh that's Good No Sugar Added White Velvet
1/8 cup chopped pecans(optional)

Combine ingredients in a small mixing bowl and spoon into muffin tins.
Refrigerate or freeze to set.

If you like White Chocolate you will like these.

http://i106.photobucket.com/albums/m273/kevinpa1/DSC00035a.jpg

[Nancy LC]

I love their packaging! :D

[MyJourney]

Last night I made some coconut bark with "Gosh that's Good No Sugar Added White Velvet" and put it in mini muffin tins to make individual pieces.

The flavor is excellent.

The following made eight 2 tsp servings at 1 carb each.

1/3 cup coconut oil (mine was soft from the heat so I didnt melt)
2 T. Gosh that's Good No Sugar Added White Velvet
1/8 cup chopped pecans(optional)

Combine ingredients in a small mixing bowl and spoon into muffin tins.
Refrigerate or freeze to set.

If you like White Chocolate you will like these.

http://i106.photobucket.com/albums/m273/kevinpa1/DSC00035a.jpg


That sounds yummy. Maybe trying it with some cocoa butter and coconut oil would lead to a more white chocolatey taste?

They look beautiful. Btw. When I purchased it I read an ingredients list through a cached page in google since this company was no longer selling it, but it didnt mention partially hydrogenated oils. I wonder if it changed. Mine didnt have an ingredients list. Sorry about that.

[kevinpa]

I've actually been thinking on this one, and "borrowed" Ming Tsai's Master Chocolate Mousse recipe as a base.

Ingredients look like this:

4 oz cocoa butter
2 Tbsp butter
3 large egg yolks
3/4 cup sugar equivalent
1 Tbsp pure vanilla
1 1/2 cup heavy cream, whipped
pinch salt
Whatcha think? Basic recipe process is the same, melt the cocoa butter and the butter; beat and temper in the egg yolks with the sweetener, over heat; beat the heavy cream with the pinch of salt, then fold all thee mixtures together. Hmmmmmmmmmmm.

:wave:


Jude, It is absolutly perfect!!:thup: :yum: Thank You Dear Lady.;)

4 oz cocoa butter
2 Tbsp butter
3 large egg yolks
1/2 cup powdered erythritol
1/4 tsp splenda quick pack
1 tsp not/Sugar
1 Tbsp pure vanilla
1 1/2 cup heavy cream, whipped
pinch salt
http://forum.lowcarber.org/gallery/files/8/6/1/9/4/DSC00060.JPG

http://forum.lowcarber.org/gallery/files/8/6/1/9/4/DSC00062_285860.JPG

[IslandGirl]

I'm SO pleased that worked out! It's all very fine to do it in your head, but to have KevinPA test it out and like it?!? What could be finer! ;)

I SHOULD have specified let the hot things cool a tad...i.e., the yolk and sweetener mixture, once cooked, should be beaten/whisked in a bowl or stand mixer til cooled but still 'fluffy', but I'm sure you figured that out...

Thanks, Kevin.

[IslandGirl]

ps: if you're going to use mostly Erythritol, don't let the dessert sit in the fridge for too long, the stuff will recrystallize! That's what happened to my Lemon and Chocolate Curd experiments, in jars in the fridge!

Yikes. Very strange.

:wave:

[kevinpa]

ps: if you're going to use mostly Erythritol, don't let the dessert sit in the fridge for too long, the stuff will recrystallize! That's what happened to my Lemon and Chocolate Curd experiments, in jars in the fridge!

Yikes. Very strange.

:wave:

no, its fine....I used the powdered erythritol and if you look some not/sugar to handle th recrystallization.

[IslandGirl]

no, its fine....I used the powdered erythritol and if you look some not/sugar to handle the recrystallization.

Yes...I'm now wondering if that's enough not/Sugar to 'hold' over time for that amount of E. I'm guessing the white chocolate delightful yummy mousse isn't going to hang around for very long. ;)

The "curds" were fine for a few days, but a week or so? and then the E started to 'precipitate' out...Guess I'll have to do it over again and "time" it! So many things to do... :lol:

...

[kevinpa]

Yes...I'm now wondering if that's enough not/Sugar to 'hold' over time for that amount of E. I'm guessing the white chocolate delightful yummy mousse isn't going to hang around for very long. ;)

The "curds" were fine for a few days, but a week or so? and then the E started to 'precipitate' out...Guess I'll have to do it over again and "time" it! So many things to do... :lol:

...

5 hours and very smooth.....BTW...it won't last week.... :lol:

Also you have to remember that the 4 oz of cocoa butter is going to enforce some control over it too.

http://forum.lowcarber.org/gallery/files/8/6/1/9/4/DSC00063_475178.JPG
http://forum.lowcarber.org/gallery/files/8/6/1/9/4/DSC00064_61794.JPG

[IslandGirl]

Beeeyoootiful...my, that looks good.

Yep, I agree, the curd didn't have that nice high sat fat content, it only had the eggs for adding little fat coats to the molecules!

:wave:

[IslandGirl]

Fun with dick and jane...

So I blew up the image as much as possible, and it's really grainy, but I'm sure the first two ingredients are nonfat milk and partially hydrogenated something (soybean? coconut?) oil. What that tells me is this product is essentially a non-dairy creamer base with the right flavours and perhaps some slightly different proportions.

I've found the product info I have here and there's no Ingredients List there either, but a lot of marketing stuff...(samples and sales bumpf).

I must say, I'm a bit disappointed to see the partially hydrogenated in there, but not really surprised. Darn.

I've emailed the goshthatsgood people and will post if I get any details.

Ta!

:wave:

Ok, I've not only got an answer, but I got detailed info on the Ingredients List in the form of a pic...I'm thinking that the reason the labels disappeared for a while, as in your case, Kevin, is that the formula changed (as so many are rightfully doing these days) to lose the trans/hydrogenated fats, and the labels just hadn't caught up yet (production runs, etc.). Good on 'em!

So here's the scoop on the ingredients for the White Velvet mix:

http://members.shaw.ca/jjm_vandenbroek/images/GTGsfWV.jpg

[kevinpa]

:lol: Hey Earl we can't add any sugar so lets throw in some corn!! :D

[IslandGirl]

:lol: Hey Earl we can't add any sugar so lets throw in some corn!! :D

Yeah, really, tell me about it! ;) These days, I take any improvement I can get...and just keep beating on the rest in ever-shrinking optimism... :lol:

:wave:

[LadyBelle]

Dextrose and Corn Syrup solids? Basically they added some splenda to a sugar and starch mixture and then marketed it as low carb? :P

[MyJourney]

eeew that sounds so vile!

[IslandGirl]

Hey, friends, don't get carried away...the original full sugar version of White Velvet is 27g per serving (to make one 12 oz drink), and it's down to 4g in the Sugarfree (meets the everlovin' fda guidelines).

By contrast, the Rich Classic Chocolate goes from 21g to 4g, so the White Velvet is doing even better... :lol:

Comparison? Swiss Miss Diet, at (yup) 4g net per serving...and I think that's a 6 to 8 oz serving only, and not nearly the flavor. ;)

So, maybe not the most ideal ingredients, but the amounts are comparable to other similar products and the counts are low.

http://www.goshthatsgood.com/NutFacts.asp

:wave:

[MyJourney]

True! I just hate seeing corn syrup in everything. Reality is I do eat some foods with it like salad dressing, crystal light etc. and its just there in very small amounts. I mean with 4g carbs per serving (which is a big serving) I suppose its okay for use once in a while. It does taste much better than the swiss miss diet, that is for sure!

[kevinpa]

Although I only plan on using it on a limited basis for special treats. I find it much more attractive than the maltitol filled white chocolate alternatives.

[kevinpa]

ps: if you're going to use mostly Erythritol, don't let the dessert sit in the fridge for too long, the stuff will recrystallize! That's what happened to my Lemon and Chocolate Curd experiments, in jars in the fridge!

Yikes. Very strange.

:wave:

As it turned out Jude, this was better the third day than it was the first. I do believe I know exactly what Chocolatier recipe I can LC now as soon as I find what issue it was in.

[IslandGirl]

As it turned out Jude, this was better the third day than it was the first. I do believe I know exactly what Chocolatier recipe I can LC now as soon as I find what issue it was in.

Delicious! Good to know... do you want the original (Ming Tsai Master Recipe) for Dark Chocolate Mousse? It was an easy in-the-head conversion for this White Chocolate version. (maybe we should open a new thread...)

:wave:

[kevinpa]

Delicious! Good to know... do you want the original (Ming Tsai Master Recipe) for Dark Chocolate Mousse? It was an easy in-the-head conversion for this White Chocolate version. (maybe we should open a new thread...)

:wave:

Sure, I'll check it out. Start a new thread and I will post my try there. It was a white chocolat parfait and I remember thinking dang if I could only make a lc white chocolate mousse.

[Can_Linz]

Does anyone know if Gosh that's Good white velvet is available in Canada? I emailed the BaristaPro website and they said they don't ship to Canada, but I would really like to try to make the yummy treats that KevinPA made with the coconut oil and this stuff.

[IslandGirl]

Does anyone know if Gosh that's Good white velvet is available in Canada? I emailed the BaristaPro website and they said they don't ship to Canada, but I would really like to try to make the yummy treats that KevinPA made with the coconut oil and this stuff.

Not to my knowledge. I've been emailing back and forth with the actual company...btw, that really IS the best available price on the BaristaPro site, it's pretty much small retailer wholesale...I've thought about carrying it, but I've got so much inventory already. Maybe as a special order? Mmmmmmm, will have to think on it.

Meanwhile, have you checked with The LowCarb Grocery in Toronto? They've got pretty much a going concern with a storefront and everything... {envy!}

:wave:

[Can_Linz]

Thanks IslandGirl for the info...I might just have to live without this sweet treat. I checked Low Carb grocery and they don't have it (which sucks because I'm so obsessed with how quick they are at delivering), and I found it on ebay, but it's $20 plus shipping, which is a little steep. Oh well.

[IslandGirl]

Have you contacted LowCarb Grocery and asked if they can bring it in? I believe they will consider that...

BTW, the Suggested Retail on the NSA White Velvet 16 oz bag is $22.50 (and that's pretty much how it's priced everywhere else I've located it), which includes 65 servings, to make 65 12-ounce drinks, not 6 or 8 oz drinks like Swiss Miss, etc. I think that's actually all of $0.35 per generous serving. Certainly I'm considering it for my greedy little self...also their SF Rich Classic Cocoa.

:lol: Geez, you'd think I was marketing the stuf! I don't have shares, honest; I just think it's one of the better products out there...have you sourced the raw Cocoa Butter yet, btw?

:wave:

[MyJourney]

I would be willing to ship some to canada, especially if someone from canada wouldnt mind shipping some canadian sugar twin :-)
If anyone is interested please PM me