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Author:
Franco Salzillo
Why would someone want to make white chocolate at home? Let me tell you. White chocolate is the most delicate and subtle type of chocolate. That means you can taste any fault. You can’t hide bad quality ingredients in white chocolate, which means most store-bought chocolate is not particularly good. This is sad because real white chocolate is decadent and delicious!
Today we’re making homemade white chocolate with cocoa butter, and the result will amaze you. It tastes like the fanciest Swiss white chocolate, and it doesn’t cost nearly as much.
So how do you make white chocolate? Interestingly, this type of chocolate doesn’t contain cocoa solids, just cocoa butter. We need cocoa butter and make sure it’s the edible kind. Some are sold for cosmetics and stuff, and it won’t work for us.
We also need powdered sugar and powdered milk. That’s the basics behind any white chocolate. A dash of vanilla extract and a pinch of salt are my secret ingredients, and they’re totally worth it!
This recipe yields around 12 pellets or small disks. As you know, it’s a good idea to store chocolate in disks, chunks or chips, so it melts faster whenever you want to use it. For this, you’ll need a silicone mold. Look for chocolate disk mods or candy molds; you can’t miss them.
Then there’s the technique, and this is what chocolate makers don’t want you to know — making chocolate is incredibly easy. The traditional method says we should melt the cocoa butter in a bain-marie or double broiler. We’re using the microwave instead.
Once you met the cocoa butter, it’s time to mix all the ingredients and pour the mixture into the molds. There’s nothing easier.
Here’s why making homemade white chocolate is fun. First, you can add a few drops of food coloring and make custom chocolate of all colors.
You can also use a zero-calorie sweetener for a healthier treat. And you can also flavor the chocolate with essential oils or spices. There are unlimited options!
Using a microwave-safe container, melt the cocoa butter in 1-minute intervals until fully melted.
Remove from the microwave and stir in the sugar, powdered milk, vanilla extract and salt. Incorporate.
Pour the mixture into the chocolate pellet silicone mold and refrigerate until solid.
