In an attempt to make (vegan) white chocolate I noticed that the sugar doesn't dissolve in the melted cacao butter.
For reference, this is the recipe I'm using: Organic Authority's "Four Ingredient Vegan White Chocolate Recipe"
I melt the cacao butter au bain-marie, add the coconut oil and melt that too. Then I add the vanilla and sugar. What happens next is that the sugar forms clumps and sinks to the bottom. Why does this happen? I'd love to understand this. (Putting the mixture in a high speed blender didn't help as well.)
In a previous attempt I tried heating the mixture directly in a sauce pan to the point where the sugar would 'melt' but this turned out to be a big mistake. The sugar seemed burned and the result was cacao butter with burned caramel. Needless to say I didn't eat it.
I have a hunch that I need an emulsifier in order to get a smoother result, however I have no experience in this at all.
When melting factory made chocolate au bain-marie I get a much creamier result which actually looks like melted chocolate. The chocolate I'm making is just very oily (with sugar lumps in it) and looks nothing like I would expect. What does it take to get such a result?