First melt the white chocolate. Melt it till the temperature is between 40 °C and 45 °C.
Then mix the sugar with the water and the empty vanilla pod. Heat it up till the temperature is 135 °C.
Once it has the right temperature while stirring add it to the melted white chocolate. Preferably do this with two persons, but since I’m a one man show I just got to stir like a crazy person.
Once all the sugar is incorporated remove the empty vanilla pod and then the powder is done.
The next step is optional, but I selected a specific size. Because I use it to decorate a glaze, the size is very important. For that first pass the powder through a coarse sieve. Everything that’s passing through the sieve is not too big, but some of the powder is too small. To fix that we pass that sieved powder through a fine sieve, leaving you with the perfect sized powder. You can just blend the remaining powder, so nothing is wasted.
