Ask a Vegan Baker

Hello,

iam working on the chocolate Butter. All other types of butter are working well, but i have a lot of problems with the chocolate Butter. This is my problem:
After the chocolate, the cocoabutter, salt, sugar and coffeepowder is mixed and melted, i put the soymilk, the fluid lecithin and the xanthan gum in it. Then i whisked it, until the sugar is disolved. And here is the problem. The mixture won't get smooth.
You can see the oil and the chocolate mixture. There is no emulsion. The oil is seperate from the rest of the ingredients.
Like in the recipe, i whisked it over middle heat. Maybe thats the problem.
And there is another thing i noticed. I melted the chocolate, cocoabutter, coffeepowder, sugar and the salt. Than I whisked in the soy milk/vinegar with a fork. And the mixture is smooth. I could see barely the two phases (Oil and water phase). But just barely they are separated. It seems smooth, and it looks like that from the distance. Its much more smooth before i put in the liquid soy lecithin than afterwards. Its only when i put in the soy lecithin and the xanthan gum. Than it begans to be clumpy.
What can i do to get smooth chocolate butter?

I have much better results when i cool down the chocolate/oil mixture, and mix it together with the soymilk and the lecithin and xanthan like in the other recipes for vegan butter.
In fact, it is much more smooth than the version with whisking it together over middle heat. But it is not really smooth. Not so smooth like the cubes on the photos.

Another question: When I mix the ingredients (oil, soy milk, lecithin, xanthan gum), I get a texture like mayonnaise. It has been emulsified, but iam wondering about the texture itself. Is this normal ?

Sorry about my english