Soy-Milk Chocolate

2 Ounces (1/4 Cup) Pure, Food Grade Cocoa Butter, Melted

3 Tablespoons Powdered Soy Milk*

1 Ounce 100% Cacao, Unsweetened Baker's Chocolate

1/2 Cup Confectioner's Sugar

1 Teaspoon Vanilla Powder**

Pinch Salt

*If soy allergies are an issue, you can substitute rice milk powder, but be aware that the end results will be grainier and coarser overall.

**DO NOT try using liquid vanilla extract instead, it is not the same thing! You can, however, add the scraped insides of a whole vanilla bean, if powder is unavailable.

Set a small sauce pan over low heat, and place the cocoa butter inside. Allow it to fully melt if you measured it while solid, by weight. Once it has reach a completely liquid state, add in the "milk" powder, and allow it to cook, stirring constantly but slowly, for 5 minutes. This will help it to dissolve more fully, and create a smoother finished bar. Roughly chop the baker's chocolate, and add the pieces into the pot, again stirring until melted and incorporated. Now, turn off the heat, and with a whisk, quickly mix in the confectioner's sugar, vanilla, powder, and salt. It may take a bit of vigorous whisking to get all of the sugar combined, but remain diligent and the mixture will even out.

Once completely smooth, pour the chocolate liquid into molds of you choice (I used two standard chocolate bar indentations, but you could also make small bonbons, or even use silicon miniature muffin pans. Just don't use metal tins, because the chocolate will be very difficult to pop out once solidified.)

Let cool to room temperature, and then very carefully move the molds into a level surface in your fridge. Let chill until the chocolates have set, about 1 or 2 hours, and then wrap individually and store in an air tight container, either in a cool, dark place, or back inside the fridge.

Makes 2 2.5-Ounce Bars

©Hannah Kaminsky http://www.bittersweetblog.com