This Heart is about a foot tall...
Sugar Free No Gas 100% Real White Chocolate
This might not be perfect (the Erythritol and Milk Powder is not super fine grain) but its satisfactory
1 8 oz package of Edible Food Grade Cocoa Butter
1/2 cup Whole Milk Powder (I used NIDO -- Found at Mexican Food Mkts)
1/2 Teaspoon Dried Vanilla Bean Powder
Sift the Erythritol, Milk Powder and Vanilla together
Put the Cocoa Butter in a bowl and microwave it on high for 3 minutes, stirring every 30 seconds (important) until it looks like this
Then remove it and stir with a fork and break up lumps, and keep stirring until the lumps are tiny, then whisk hard to completely make it a smooth liquid like this
This is IMPORTANT to complete as it makes it shelf stable outside of the refrigerator.
Then stir in the dry mixture and whisk for 2 minutes and then pour into a mold or molds and stck in the fridge for 5 mins, till its hard. You can now Unmold it and store or eat.
Or you can dip nuts or caramels or dried fruit in it when its still a liquid as a coating.