Make sure you have all your ingredients measured out and ready to go. And note that powdered and sieved allulose incorporates better (just run it in a super dry bullet or blender!).
Set up a double boiler with a bowl on top (metal bowls work great here), ensuring the water isn't touching the bottom (you want indirect heat here). Also ensure no water or steam will reach your chocolate mixture and keep the heat low.
Add your cocoa butter to the double boiler bowl and whisk until melted. If you have a thermometer it should read roughly 120F. Whisk in the soy lecithin (optional), vanilla beans (optional), salt and the allulose a tablespoon at a time. Once everything is smooth, add in the heavy cream or cream powder a tablespoon at a time, whisking very thoroughly to ensure a smooth texture. The mixture will now begin to turn into a paste so add in one tablespoon of coconut oil (14g) and whisk until smooth, only adding more coconut oil if needed until the mixture smooths out once again. If for any reason you notice your mixture is grainy, simply run it in a bullet or blender until smooth (usually the result of adding the milk powder too fast).
Pour into your silicon molds, allow to come to room temperature (about 15 minutes) and place in the fridge until set.
Note: If adding a 'cookies 'n cream' variant, sprinkle the cocoa nibs or cookie bits throughout the molds and pour the white chocolate mixture on top.
*Please see the post for in detail deets of all the ingredients, it's important for this recipe guys! Note that nutrition facts were estimated for the one white chocolate bar (assuming a yield of two!), that's right an ENTIRE bar is just 2g net carbs!! And also note that if you use milk powder rather than heavy cream powder it will be 11g net carbs for 1 bar (so more in line with what you see in standard keto chocolate of 2g net per 4 squares).