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1
Spray two 12 x 16-inch metal baking pans with nonstick cooking spray.
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2
Prepare an ice bath.
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3
Place the salt, cumin, nutmeg, and milk in a small pot set over medium heat.
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4
Bring to a simmer, cover, and turn off the heat.
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5
Allow the milk to infuse for 20 minutes.
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6
Transfer the mixture to a metal bowl set in the ice bath and let cool.
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7
Strain the infused milk into a blender, discarding the spices.
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8
Turn the blender on low and slowly increase the speed until a vortex forms in the center.
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9
Sprinkle the agar and locust bean gum powders into the vortex.
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10
Blend at medium-high speed for 30 seconds.
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11
Pour the milk into a clean pot set over medium-high heat and bring to a simmer.
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12
Cook for 5 minutes to fully hydrate the agar.
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13
Pour the milk back into the blender.
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14
Turn the blender on low and slowly add the white chocolate.
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15
Once all the chocolate is incorporated, increase the speed to medium for 30 seconds to make sure the chocolate and milk are emulsified.
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16
Turn off the blender and carefully pour the mixture onto the prepared pans.
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17
The sheet should be as thin and even as you can make it, approximately 1/8 inch (3 millimeters) thick.
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18
It will set within 5 to 10 minutes and will benefit from resting in refrigeration for 1 hour.
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19
Then the sheets can be cut into shapes and used as desired.
