Maple & Cashew White Chocolate

So glad you enjoyed it, CK, and thanks for the question 😊 hmm the coconut cream powder helps give the chocolate a creamy texture and also acts as a stabilizer. We can see how the coconut flavour might come through depending on the brand used though.

We haven't tested any alternatives ourselves, so we're hesitant to recommend a direct substitute with confidence. If you don't mind a bit of experimentation, you could try reducing the amount slightly to see if that gives you a flavour you prefer while still keeping the texture nice and creamy 🤞

Hey Aileen, we wouldn't recommend it! Cocoa butter is quite different, and gives the chocolate its structure and creamy texture, while cacao powder is dry, offers a different flavour, and would change the consistency and prevent it from setting properly.

Oh my! I meant cacao butter! Silly me!

Ah gotcha! We imagine you can use cacao butter. Just be sure to give the recipe a taste and adjust as needed. Let us know if you test it out, Aileen 😊

Thank you! When I look up cocoa butter, I see so many different things. Like raw, unrefined, etc. I also see edible cocoa butter and cosmetic cocoa butter. Could you provide additional insight as to what I should be looking for?

Hi Aileen, opt for edible, food-grade cocoa butter, which is typically labelled as raw or unrefined. This makes sure it's safe for consumption and provides the right flavour and texture for making chocolate ☺️