I’ve been in love with the red velvet flavor desserts: red velvet cupcake, red velvet latte, and red velvet mousse. These are all can be tasted in cafes and restaurants. But what about red velvet chocolate? I have not seen it anywhere yet, whether I do grocery shopping in supermarkets or dropping by desserts catering places. That’s how I came up with the idea to make red velvet flavor chocolate by myself.
Use white chocolate instead of dark chocolate -- Personally I prefer white chocolate because it tastes smoother, sweeter and more buttery than dark chocolate. Dark chocolate has more chocolate-taste with a bitter aftertaste, which is not some kind of flavor I enjoy. White chocolate, honestly, it’s not chocolate, because it contains no cocoa powder but only cocoa butter with sugar and milk solids.
I’ve looked into white chocolate recipes and found the one by Cupcake Project represented by Stef Pollack is quite helpful for me to make the red velvet chocolate. Or I could purchase the white chocolate bars from a grocery store. So far, Dove is my favorite white chocolate option.
As for the red velvet flavor, I use this red color chocolate bean that my baker friend recommend it. The red velvet powder is another option with a bit stronger tasting flavor. It can be purchased online.
When it comes to molds, I regularly use silicone molds with small cavities. These molds are made specifically for homemade candy, chocolate or any other small cute desserts. Silicone molds are the perfect non-stick surface and very easy to flip out any baking items from molds without destroying the items. There are silicone molds with various cavity shape in the market. We are one of the dealers selling them. If you would like to buy from us, check out our Amazon store, links are below.
Serve 12, fully fill one mold
- 2 ozs cocoa butter
- 1/3 cup powdered sugar
- 1/2 teaspoon powdered milk or soy milk powder for a vegan version
- 1/2 teaspoon vanilla extract
- 1 teaspoon red velvet powder, or 5g red color chocolate bean
- Pinch of salt
- Silicone molds or PC plastic molds
Prep time: 5mins
Total time: 1h
1. Place cocoa butter in a microwave-safe bowl and melt in the microwave. Set the microwave for two minutes and then add a minute at a time until the cocoa butter is completely liquefied. If you are using red color chocolate bean, melt it with cocoa butter. Alternatively you can use a pot filled with water on stove to boil melting it, if you don’t have microwaves at home.
2. Stir in the powdered sugar powder, milk powder and red velvet powder. Make sure that all of the sugar is completely dissolved in the cocoa butter.
3. Stir in the remaining ingredients.
4. Use a dropper or spoon the mixture batter into your molds. If you are using a silicone cupcake mold, use approximately one tablespoon of the cocoa butter mixture per circle.
5. Refrigerate until cool.
6. Pop the red velvet chocolates out of the molds and enjoy on the spot, use to decorate cupcakes or cakes, break into pieces and add to cookies, or use in any other ways that you can dream up.