Ingredients:

  • 1 cup (120g) cocoa butter, chopped
  • 1/2 cup (60g) superfine powdered sugar, sifted
  • 1/3 cup (40g) full-fat milk powder
  • 1 tsp (5ml) pure vanilla extract
  • 1 pinch (1g) fine sea salt

Instructions:

  1. Fill a medium pot with 2 inches of water and bring to a light simmer. Place a glass bowl on top, ensuring the bottom does not touch the water, and add chopped cocoa butter, stirring occasionally until completely liquefied and clear.
  2. Reduce heat to the lowest setting. Whisk in the sifted powdered sugar and milk powder one tablespoon at a time until the mixture is glossy and smooth. Stir in the vanilla extract and sea salt until the color is a consistent pale ivory.
  3. Pour the molten chocolate into silicone molds and tap the molds firmly on the counter to release air bubbles.
  4. Transfer the molds to the refrigerator for at least 2 hours, or until the candies are firm and release easily from the mold.