flavorings (Vanilla, lemon, orange, etc)depends on strength and concentration; use carefully and sparingly
Instructions
Preheat the melanger in a 140 oven for 15 minutes; you want the granite warm (be careful not to melt the plastic!)
Melt the cocoa butter to approximately 110–120°F.
Warm sugar by spreading it out on a half sheet pan in a low oven - you're warming the sugar, not cooking it
With the grinder running, add 1/2 the melted Cocoa butter. Gradually add the sugar, allowing it to become thoroughly incorporated. Add a little more cocoa butter if the mixture becomes too thick for the machine.
Add the remaining cocoa butter, then gradually introduce the whole milk powder.
Process until the chocolate is smooth, checking texture periodically. Expect approximately 8–10 hours, but adjust according to the equipment and results.
Add lecithin, if using, and any suitable oil-based flavorings near the end of processing. Continue mixing until uniformly incorporated.
Temper the finished white chocolate and deposit it into clean, dry molds.
Allow the chocolate to crystallize in a cool, dry environment. Refrigeration can be used briefly when necessary, but avoid condensation and temperature shocks.